RUM CREAM
Take sponge biscuits and arrange them on a dish, joining each to the other with jam. (You can make a square or a circle or a sort of hollow tower.) Pour your rum over them till they are well soaked. Then pour over them, or into the middle of the biscuits, a vanilla cream like the foregoing recipe, but let it be nearly cold before you use it. Decorate the top with the whites of four eggs sweetened and beaten, or use fresh cream in the same way.
[Mme. Spinette.]
PINEAPPLE À L'ANVERS
Take some slices of pineapple, and cut off the brown spots at the edges. Steep them for three hours in a plateful of weak kirsch, or maraschino, that is slightly warmed. Cut some slices of plain cake of equal thickness, and glaze them. This is done by sprinkling sugar over the slices and placing them in a gentle oven. The sugar melts and leaves the slices glacés. Arrange the slices in a circle, alternating pineapple and cake, and pour over the latter an apricot marmalade thinned with kirsch or other liqueur. This dish looks very nice, and if whipped cream can be added it is excellent.
[L. L. B. Anvers.]