Pine-apple Ambrosia.
- 1 pine-apple, pared and cut into small squares.
- 1 cocoanut, pared and grated.
- 1 cup powdered sugar.
- 1 large glass good sherry or Marsala.
Put a layer of pine-apple in a glass bowl; strew with sugar, and wet with wine. Next, put a stratum of cocoanut, and sprinkle more sparsely with sugar. More pine-apple, sugar, and wine, and continue to add layers in the order given. The top coating must be of cocoanut. Eat soon, or the pine-apple will wither in the wine and become tough. Pass light cake with it.
Fourth Week. Monday.