Almond Paste For Acorns

Take six ounces of ground almonds, half a pound of icing sugar, a teaspoonful of Maraschino syrup or liqueur, and six or eight drops of vanilla essence; mix with two raw whites of eggs into a stiff dry paste and use.

Slices Of Pineapple Iced Tranches D'ananas Glacees

Take a nice ripe pine-apple, remove all the rind and specks with a small knife, cut it in halves and slices, and season with ground ginger and syrup as below; sprinkle over with chopped preserved ginger and finely-shredded blanched pistachio nuts; dish up en couronne, pour the remainder of the syrup round the dish, and serve for a sweet for dinner or for any cold collation.

Syrup For Pineapple

Take six ounces of loaf sugar, three-quarters of a pint of water, the peel of one lemon, a clove of ginger, and a piece of cinnamon an inch long; boil to half the quantity, strain, and when cooling, add a good wineglassful of brandy; set it in the charged ice cave till quite cold, and use.

Fruit On Cakes A La Parisienne Croutes Aux Fruits A La Parisienne

Cut some brioche cake (vol. i. page 332) in slices about half an inch thick and stamp out in rounds about three inches in diameter, place them on a buttered tin, dust them over with icing sugar, and place them in the oven till quite crisp. Arrange on the croutes half peaches or sliced pineapple and dish them round the dish for a border, and pile up in the centre any nice macedoine of fruits (see recipe), such as cherries, strawberries, grapes skinned and stoned, or any other fruit you may have, and when ready to serve pour over all the fruits a puree of apricots or any other nice fruit. Garnish with spun sugar (see recipe) and serve for a dinner sweet, or for luncheon, or for a cold collation.

Sauce For Fruit On Cakes A La Parisienne

One pot of apricot jam, four ounces of castor sugar, a saltspoonful of Marshall's Apricot Yellow, a saltspoonful of liquid carmine, a quarter of a pint of water; boil altogether for about ten minutes, rub through a sieve or tammy, add a large wineglassful of Maraschino or Chartreuse liqueur and use.

Strawberries In Surprise A L'anglaise Fraises En Surprise A L'anglaise

Take some fresh ripe strawberries, sprinkle them with a little castor sugar and a few drops of Maraschino or Chartreuse liqueur, and partly fill some little fancy paper cases with the fruit; cover this entirely with stiffly-whipped cream, smooth the cream over with a knife, and then put some more of the same cream, but lightly coloured with a little liquid carmine, into a bag with a rose forcing pipe, and ornament the top of the white cream with the pink cream in any pretty design, and then garnish the cream here and there with blanched and finely-shredded pistachio kernels. The cases should be kept in the ice cave or refrigerator for about half an hour before serving. Cherries or other fruit can be served in the same way. This sweet makes a very pretty one for dinner, luncheon, or cold collation.