Pineapples - Ananas

à Ia Frivolite is a puree of pineapple with cream flavoured witn liqueur, in a case of puff pastry, covered with meringue and baked. en compote is cut in chunks, and stewed in syrup. Croûtes à 1'auanas are slices of stewed pineapple on rounds of fried cake, masked over with apricot sauce, and garnished with whipped cream and dried cherries.

Pain d'ananas à is a mould of pineapple puree, set in la Royale jelly, and garnished with whipped cream.

Plums And Prunes Prunes

à l'Américaine are layers of plums with sugar, and of buttered toast, baked, and served cold with whipped and flavoured cream piled on the top.

à la Victoria are stewed in a syrup flavoured with rum, and served with iced vanilla cream in the centre of the dish.

au riz are stewed plums, or prunes, with rice.

en macaronade are stewed in a liqueur-flavoured syrup, and served in a border of macaroons moistened with the liqueur. Gateau, or Pain, is a mould of Mirabelle plum de Mirabelles marmalade.

Pruneaux

à la Bergen are French plums, steamed in a mould with custard, and layers of crushed ratafias and chopped almonds, served with a wine sauce.

à la chasseur are stewed French plums preserved in cherry brandy; they should be served in little cases with whipped cream piled on the top.

à la gelée are stewed in sugar and water, and set in a mould with port wine added to the juice. Meringue de prunes is stewed plums or prunes, covered with custard, and then with meringue, and baked. Pain de prunes a is a mould of stewed prunes, served la creme with whipped cream in the centre.

Raspberries Framboises

à la Bagatelle are layers of raspberries and of sponge biscuits, covered with a lemon custard, and then with a whip of whites of eggs and sugar.

à la Britanique are dressed with syrup in little cases, with whipped cream piled on the top, coloured red, white and blue.

en mousse is a puree of raspberries, whipped with whites of eggs, and served in custard glasses. Meringue à la is crushed raspberries covered with

Mont-Ida cream and then with meringue.

Turban de fram- is a border mould lined with raspboises berries in lemon jelly, filled with raspberry cream, and served with a compote of raspberries in the centre.

Strawberries Fraises

à la Chantilly are strawberries with whipped cream.

à la Fantaisie are dressed in a thick syrup on rounds of cake moistened with wine, covered with whipped cream, and decorated with candied violets, orange flowers, and rose leaves.

en casserole à la are dressed in custard glasses with a crème liqueur-flavoured syrup, and a sauce of whipped cream with lemon jelly and flavouring is served with them. Bagatelle aux is composed of sponge cakes soaked fraises with wine, covered with strawberries and then with whipped cream.

Chartreuse de is a mould lined with strawberries fraises and filled with crushed strawberries and cream. This is also made with raspberries and other fruit. Crôutes aux fraises are strawberries spread on buttered

à la Bellerive buns.

Gâteáu de fráises is made of mashed strawberries with à la St. Georges yolks and whipped whites of eggs, baked in a mould lined with paste, covered with maraschino icing, and decorated with strawberries and whipped cream. Moscovite defraises is a strawberry cream with small whole strawberries in it; it may be iced, or set in a mould. Turban de fraises is a border mould of strawberries, à la Maltaise with iced pineapple cream in the centre.