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 A 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 _glaces_. 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_.]



POUDING AUX POMMES