Luncheons

Pulled pineapple. This is a delicious way of serving the pine when it is very ripe. Cut off the rind, and with a small, pointed knife take out the eyes. Put a fork in the hard core to hold it, and with a second fork tear off the soft pulp. Pile the pieces in a glass dish and sprinkle them plentifully with sugar. Let it stand a few minutes to extract the juice before serving. CHERRIES No. 1. Tie the cherries together by the stems into bunches resembling bunches of grapes. If convenient, have bunches of red and white cherries on the same dish. No. 2. Turn lace papers into cornucopias and fill them with cherries tied into even bunches ; let the stems turn to the points of the cornucopias, so the fruit only shows in the opening. Arrange the cornucopias on center dishes, in cone shape, the points in. Note.— For other arrangements of fruits, see "Century Cook Book," page 529. NO. 163. PULLED PINEAPPLE. * NO. 164. STRAWBERRIES SERVED WITH THE HULLS ON. NO. 165. PEARS ARRANGED FOR CENTERPIECE. NO. 166. CENTERPIECE OF RED AND OF WHITE CURRANTS FOR THE BREAKFAST- OR THE LUNCHEON-TABLE. NO. 167. CENTERPIECE OF RED AND OF WHITE CURRANTS ARRANGED IN A CIRCLE, THE COLORS ALTERNATING. Chapter XIII LOAF CAKES Gingerbread with Chocolate Glaze Gingerbread with Whipped Cream Gingerbread with Preserved Ginger Orange-eake, No. 1 Orange-eake, No. 2, or Plain Cup-eake Chocolate-cake Coeoanut-cake C'ocoanut Cream-cake Cake Decorated with Star Cake Decorated in Two Shade? of White Icing Iced Cake Decorateil with Pink Bow-knot Cake Decorated with Candied Violets Cake Decorated with Candied Rose-leaves Cake-basket Holding Meringue Mushrooms SMALL CAKES Jelly-roll Daisy Cakes Medallion Fruit-cakes Cup-cakes with Decoration Flower Design of FANCY CAKES Cherry-cakes Domino Cakes Marble Cakes Hemispheres Cream-cakes Cream-cakes, Iced Cream-cakes with Jam and Whipped Cream Little Cream-cakes with Caramel Icing Meringue Mushrooms C'ocoanut Meringues Galettes Pastry Fingers LOAF CAKES GINGERBREAD WITH CHOCOLATE GLAZE No. 1. 1/2 of a cupful of butter, 1 cupful of sugar, 3 cupfuls of flour, 1 cupful of dark molasses, 1 cupful of black coffee, 1 teaspoonful of ginger, 1/2 teaspoonful of cloves, 1 teaspoonful of cinnamon, 1 teaspoonful of bicarbonate of soda, 3 eggs. j\Iix the spices with the molasses. Dissolve the soda in a little boiling water and add it to the coffee. Cream together the butter and sugar, add the eggs, one at a time, and beat each one well. Add the molasses, then the coffee and flour, a little at a time, alternately. Bake in two bread-tins in a moderate oven forty to sixty minutes, or until the cake leaves the sides of the pans. Invert the loaves and cover the tops with a chocolate glaze made as follows: CHOCOLATE GLAZE Put into a double saucepan two ounces or squares of chocolate. When it is melted remove it from the fire and stir into it half a cupful of sugar, then add a quarter cupful of hot water. Return it to the fire, stir it until the sugar is dissolved, and continue to cook it without stirring until a little dropped in water can be taken up and rolled between the fingers into a soft ball. Pour it over the top of the cake. No. 2. With whipped cream. Use the same receipt as No. 1, substituting a cupful of boiling water for the coffee, and using half butter and half lard ; or two cupf uls of molasses may be used, and the sugar omitted. In the latter case two teaspoonfuls of soda instead of one should be dissolved in a cupful of boiling water. Serve the cake very fresh, and cover the top just before serving with whipped cream.