12 rounds of sliced pineapple
12 T-salad dressing
24 filberts
2 canned pimentos
12 pieces of lettuce
Wash the lettuce carefully. Roll and cut into fine shreds. Arrange a portion on each serving plate. Place a slice of pineapple on each portion and very carefully place the salad dressing on it so that it just covers the circle of pineapple. Arrange two filberts on top to represent eyes, and cut the pimento in a strip to represent the mouth. Cut small triangular pieces of pimento to represent the nose. Arrange these as features on the pineapple and serve at once.
Fancy Cakes (Eighteen cakes)
½ C-butter
1 C-sugar
8 egg-yolks
½ C-milk
1¾ C-flour
2 t-baking powder
2 t-lemon extract
Cream the butter, add the sugar and mix well. Beat the egg-yolks until very thick, and add to the first mixture. Mix and sift together the flour and baking-powder and add the milk alternately with the flour mixture, beating well. Beat two minutes after mixing. Add the extract. Pour to the thickness of one inch into flat pans lined with buttered paper. Bake twelve minutes in a moderate oven. Remove from the fire and when cool, cut into shapes with fancy animal cutters. The individual cakes may be iced if desired.
CHAPTER CXLI
PLANNING A LUNCHEON
"IT won't be hard, Ruth, if you plan it out in detail several days before. Decide on the menu, and if you find that some one dish is going to cause more trouble than it's worth, plan something else in its place."