NO. 124. PINE CONES.
PINE CONES
Cut quarter-inch slices of bread into rounds and moisten them with sherry or maraschino. Pile chopped pineapple in cone shape on each round of bread. Canned, fresh, or stewed pineapple may be used. Dilute the juice strained from the fruit with a little water, and sweeten it to taste. Add a teaspoonful of arrowroot moistened with cold water to a cupful of pineapple liquor. Boil it until thickened, then with a spoon pour it slowly over the cones. Serve hot or cold.
NO. 125. INDIVIDUAL CORNSTARCH PUDDINGS WITH CURRANT JELLY.
NO. 126. CORNSTARCH PUDDING IN RING MOLD, ORNAMENTED WITH RAISINS.
GARNISHED WITH WHIPPED CREAM.
NO. 127. CORNSTARCH PUDDING ORNAMENTED WITH CANDIED
CHERRIES AND ANGELICA.