Luncheons

Chop, mash, and press through a sieve a canful of California canned apricots. To the pulp add the juice from the can, two cupfuls of water, and enough sugar to make it quite sweet. Freeze and serve in glasses. PINEAPPLE ICE Cut off the top of a pineapple and take out the center, being careful to leave the rind uninjured. Grate the pineapple, and to the pulp and juice add a cupful of water, the juice of a lemon, and enough sugar to make it very sweet, as it loses sweetness in freezing. Freeze it and serve it in the shell of the pine. NO. 156. PINK.IPPLE ICE. NO. 157. MACEUOINE ICE. MACEDOINE ICES Half fill glasses with mixed fruits cut in pieces, using any combination of summer or winter fruits that may be con- A'enient, such as oranges, bananas, grapes, canned peaches, canned cherries, and candied cherries ; or fresh peaches and pears, grapes, and preserved strawberries ; or fresh strawberries and cherries and sweet apples. Cover the fruit with a water-ice made of any fruit juice. Serve as an ice for dessert, or serve in small glasses as a sherbet before the game course. In the latter case a mixture of oranges, grape-fruit, and grapes with lemon or orange ice would be suitable, and a teaspoonful of rum or sherry should be poured over the ice just before serving. CAFE FRAPPE To a quart of strong coffee add a pint of cream or milk and a cupful of sugar; freeze it and serve it in glasses, or freeze the sweetened coffee and serve it in glasses with whipped cream on top. In the latter case the coffee must not be quite as strong as when mixed with the cream. Note.— For other ices, parfaits, and directions for freezing, see "Century Cook Book," page 488. Chapter XII ELEVENTH COURSE Pineapple, No. 1 Pineapple, Pulled Pineapple, No. 2 Currants Pineapple, No. 3 Cherries Pineapple, No. 4 Pears NO. 158. I'lNEAPPLE U.<ED .\,S .1 (JENTEKFIECE. NO. 159. THE S.VME PINEAPPLE AS M1(_)WN IN NO. 158 DIVESTED OF ITS COVERING TO SEKVE AT DESSERT. NO. 160. SLICED PISE.\PrLE, KO. 2. NO. 161. SLICED riNEAFrLE AKOIXD A FORM OF KICE, SO. 3. NO. 162. SLICED PINEAPPLE, NO. 4. PINEAPPLE This is a well-selected pine called the sugar-loaf on account of its tapering to a point on top. The top and bottom are cut off square, and then the rind on the sides. The inside is cut into slices quarter of an inch thick, and left together in natural shape. The rind is then fitted around it and, if necessarj% held in place with wooden toothpicks used as skewers. These will not show, and can be easily removed at the time of serving. Use the pine as a table ornament or centerpiece. No. 1. The rind is removed from the pine shown in illustration No. 158 ; it is then covered Avith sugar and passed. No. 2. The pineapple has been cut into slices quarter of an inch thick, and then in halves. The half slices are stood on edge and powdered sugar is placed in the center of the circle. Pineapple is much better in thick slices. The less taste of the knife the better. Cut in this way, there is no difficulty about the pieces standing in place as shown in illustration. No. 3. Cut the pineapple into slices quarter of an inch thick, and then into quarters. Arrange the quarters, standing on edge, diagonally around the mound of boiled rice. Place the sprout of the pine in the center of the mound of rice. Have the rice sweetened and flavored. Sherry or maraschino are good flavorings to use. Cornstarch pudding, blancmange, or any simple jelly, can be used instead of the rice. No. 4. Cut a pineapple into slices quarter of an inch thick. With a small biscuit-cutter stamp out the hard centers, leaving the pineapple in rings. Arrange the rings, overlapping, in a circle. Sprinkle them with granulated sugar, and garnish with a small leaf of the pine laid in each hole.