Same preparation as peaches. Ananas (Pineapple). Carmelite — Sliced and dressed on fonds of genoise glacee, dome of vanilla ice in centre, pineapple syrup round. Conde — Sliced and served on bordure of rice Conde, decorated with cherries and angelica, apricot syrup over. Creole — Sliced and dressed round a dome of rice Conde, currants on rice and leaves of angelica, apricot and ginger sauce round. Entremets (Sweets). 435 Cussy (Cold) — Sliced and macerated in kirsch, served on a bordure of apricot jelly, vanilla syrup over. D' Orleans — Sliced and dressed on rice Conde shaped as half a pineapple, masked with meringue mixture in dots and leaves of angelica at both ends to resemble the pine, baked and served with apricot sauce. En Surprise — Scooped and filled with rich fruit ice. Georgette — Cut top with tufts and scoop pine and fill with pineapple mousse mixed with dice of pineapple and allow to set on ice, served on serviette, replace top. Marquise — Treated as Georgette, replacing pine- apple mousse for strawberry mousse. Master Joe — Sliced and dressed on couronne in glass dish, kirsch and maraschino over, fresh straw- berries in centre, and quarters of oranges round. Royale — Scooped and filled with sliced fresh peaches and fresh strawberries and kirsch. Bananes (Bananas) can be prepared in most ways suitable for apricots. A la Norvegienne — Split and poached in syrup ; when cold, filled with banana ice, masked with Italian meringue mixture, and salamandered. Fraises (Strawberries). Cardinal — Served in timbales with raspberry syrup and orange juice and chopped filberts. Cecil — Served in timbales with orange -flavour juice, Chantilly cream over. f f 2 436 The New Practical Cookery Guide. Champagne (au) — Served in glass disli with whipped champagne jelly over, and allowed to set. Creole — Served on sliced pineapple and kirsch, yellow spun sugar over. Femina — Macerated in curacao and sugar, served in timbales on a layer of orange ice, liqueur over. Lerina — Macerated in Lerina liqueur and melon pulp, served in scooped melon. Mdconnaise — Served in glass dishes with Macon wine and sifted sugar. Marguerite — Served in timbales with kirsch, pome- granate sorbet over, and Chantilly cream with kiimmel. Marquise — Macerated in kirsch and served in tim- bales on a layer of Chantilly cream mixed with pineapple puree. Melba — Served on vanilla ice cream, raspberry syrup over. Nina — Served in timbales with maraschino, pine- apple sorbet over, and Chantilly cream mixed with strawberry puree. Palissier — Served on small nougat baskets filled with vanilla ice cream, spun sugar over. Rove de Bebe — Macerated in maraschino and pine- apple juice, and served in layers of sliced pine- apple and Chantilly cream in a scooped fresh pineapple, the whole dressed on a Genoise fond, iced and decorated. Ritz — Served in timbales with puree of wood straw- berries and fresh raspberries, piped Chantilly cream over. Entremets (Sweets). 437 Romanoff — Macerated in port wine, served in sorbet glasses, with Chantilly cream over and a small strawberry on top. Wilhelm — Macerated in orange juice and kirsch, served in timbales, with Chantilly cream over. Zehna Kuntz — Served in timbales on a layer of puree of raspberries mixed with Chantilly cream, piped cream over. Framboises (Raspberries) are seldom served as a sweet, but can be pre- pared in a similar way to strawberries, and should be absolutely freshly gathered.

AI-modernized reading of the original text

Same preparation as peaches. Ananas (Pineapple). Carmelite — Sliced and dressed on fonds of genoise glacee, dome of vanilla ice in centre, pineapple syrup round. Conde — Sliced and served on bordure of rice Conde, decorated with cherries and angelica, apricot syrup over. Creole — Sliced and dressed round a dome of rice Conde, currants on rice and leaves of angelica, apricot and ginger sauce round. Entremets (Sweets). Cussy (Cold) — Sliced and macerated in kirsch, served on a bordure of apricot jelly, vanilla syrup over. D' Orleans — Sliced and dressed on rice Conde shaped as half a pineapple, masked with meringue mixture in dots and leaves of angelica at both ends to resemble the pine, baked and served with apricot sauce. En Surprise — Scooped and filled with rich fruit ice. Georgette — Cut top with tufts and scoop pine and fill with pineapple mousse mixed with dice of pineapple and allow to set on ice, served on serviette, replace top. Marquise — Treated as Georgette, replacing pineapple mousse for strawberry mousse. Master Joe — Sliced and dressed on couronne in glass dish, kirsch and maraschino over, fresh strawberries in centre, and quarters of oranges round. Royale — Scooped and filled with sliced fresh peaches and fresh strawberries and kirsch. Bananes (Bananas) can be prepared in most ways suitable for apricots. A la Norvegienne — Split and poached in syrup ; when cold, filled with banana ice, masked with Italian meringue mixture, and salamandered. Fraises (Strawberries). Cardinal — Served in timbales with raspberry syrup and orange juice and chopped filberts. Cecil — Served in timbales with orange-flavour juice, Chantilly cream over. f f 2 436 The New Practical Cookery Guide. Champagne (au) — Served in glass disli with whipped champagne jelly over, and allowed to set. Creole — Served on sliced pineapple and kirsch, yellow spun sugar over. Femina — Macerated in curacao and sugar, served in timbales on a layer of orange ice, liqueur over. Lerina — Macerated in Lerina liqueur and melon pulp, served in scooped melon. Mâconnaise — Served in glass dishes with Macon wine and sifted sugar. Marguerite — Served in timbales with kirsch, pomegranate sorbet over, and Chantilly cream with kiimmel. Marquise — Macerated in kirsch and served in timbales on a layer of Chantilly cream mixed with pineapple puree. Melba — Served on vanilla ice cream, raspberry syrup over. Nina — Served in timbales with maraschino, pineapple sorbet over, and Chantilly cream mixed with strawberry puree. Palissier — Served on small nougat baskets filled with vanilla ice cream, spun sugar over. Rove de Bebe — Macerated in maraschino and pineapple juice, and served in layers of sliced pineapple and Chantilly cream in a scooped fresh pineapple, the whole dressed on a Genoise fond, iced and decorated. Ritz — Served in timbales with puree of wood strawberries and fresh raspberries, piped Chantilly cream over. Entremets (Sweets). Romanoff — Macerated in port wine, served in sorbet glasses, with Chantilly cream over and a small strawberry on top. Wilhelm — Macerated in orange juice and kirsch, served in timbales, with Chantilly cream over. Zehna Kuntz — Served in timbales on a layer of puree of raspberries mixed with Chantilly cream, piped cream over. Framboises (Raspberries) are seldom served as a sweet, but can be prepared in a similar way to strawberries, and should be absolutely freshly gathered.

The new practical cookery guide