1 can sliced pineapple.

2/3 cup sugar.

7/8 cup Sauterne wine.

Few grains salt.

2 tablespoons granulated gelatine 3 tablespoons cold water.

Fruit red.

1 cup heavy cream 1/2 cup marrons.

1/3 cup English walnut meats lb. marshmallows.

2 tablespoons powdered sugar Sherry wine.

teaspoonful vanilla.

Drain pineapple and to syrup add sugar, five slices chopped pineapple and one cup cold water. Bring slowly to the boiling point, remove to back of range, and let stand one hour; then strain through cheese-cloth; there should be two cups syrup. Soak gelatine in cold water, dissolve in hot syrup, add Sauterne wine and salt and color with fruit red. Place a heart-shaped mould in pan containing ice water and pour in mixture to one-half inch in depth. When firm place a smaller heart-shaped mould (containing ice water) on jelly, leaving a space of uniform width. Add jelly mixture a little at a time, and cool between the additions, until space is full. When firm remove smaller mould and fill space with the following mixture thoroughly chilled. Beat cream until stiff and add one-half cup pineapple cubes (cut from sliced pineapple), marrons broken in pieces, English walnut meats, broken in pieces, marshmal-lows cut in strips, powdered sugar, sherry wine to taste and vanilla. Let stand one hour. Remove from mould to serving dish and surround with pink spun sugar.

St. Valentine's Pudding.

St. Valentine's Pudding. - Page 274.