A lady of good taste

Remove the tops of the pineapples just below the stem and reserve. Remove all the pulp with a ball scoop leaving the shells intact. Discard the center hard part. Add the brown sugar and rum to the pulp. If desired instead of the rum, strawberries may be added to the pulp and Moselle or Kirsch added. Fill the shells, cover and let chill for from 6 to 24 hours. Just before serving trickle a little more liquor into the pineapples. Cover with the stem tops and serve. If strawberries and wine are used, chill three hours. Walnut Scrapple 1 cup corn meal 1 cup walnuts Y% cup hominy grits 114 teaspoons salt honey or syrup or brandy 6 cups water cream sauce Mix the corn meal and grits with 2 cups of cold water and the salt. Boil the other 4 cups of water and add them. Mixing with cold water prevents lumping. Stir over the fire until it thickens then place over boiling water, cover and cook an hour. Add the nuts which have been sliced or halved and pour into a greased loaf pan. Let set until firm. Slice and fry in butter to a golden brown. Serve with honey, syrup or cream flavored with brandy. Individual greased molds may be used and the mush left unfried. The brandy cream sauce to serve with them may be made of whipped cream, ground nuts added and brandy to flavor. Strawberries in Claret fine hulled strawberries honey claret For a quart of berries use 14 cup of orange blossom honey and 1 cup of fine claret. Let the berries marinate in this for an hour, chilling but 20 minutes of this time before serving. To serve hot, marinate the berries in the honey for an hour at room temperature. Just before serving let the wine come to a boil and pour it over the berries. Serve immediately. [99 | Plums in Claret dark red plums claret or good red wine 1% teaspoon cinnamon Clean and dry the plums and cook very slowly in the wine and cinnamon. They may need a little light brown sugar or honey if they are sour. They must be removed from the fire when they can be pierced with a straw and before they break and become mushy. Cool in the liquid. This is a fine compote; or one plum may top a parfait glass of ice cream with some of the syrup poured over. Honeydew with Sauterne ripe honeydew melon sauterne honey Remove the top of a melon and remove the seeds. If the sauterne is not very sweet a little honey may be dribbled into the melon. Add 6 ounces of the wine. Replace the top and chill for several hours. Serve at the table, scooping out the pulp with a large spoon. Pears in Claret or Burgundy 6 peeled pears few gratings nutmeg whole cloves 2 cups wine 3 sticks cinnamon 1 cup sugar or 24 to 34 cup honey Stick the whole peeled pears with 3 or 4 whole cloves. Mix all the ingredients in a sauce pan large enough so the pears will lie on the bottom. Poach them slowly turning them so they cook evenly. When they may be pierced with a straw, remove from fire and let them cool in the liquid. Chill 20 minutes before serving. Fruits in Champagne watermelon balls 4 or 5 sliced peaches honeydew balls 1 quart pitted cherries cantaloupe balls 1 bottle American champagne honey To use a bottle of champagne a quantity of fruit will be needed for a party of 12. Prepare a quart or more of melon balls, any of those specified or all of them. Dribble honey over the fruit and chill it. Put it in a fancy serving bowl and just before serving add the chilled champagne. | 100 | Black Cherries and Rum 2 pounds black cherries, 14 cup Jamaica rum pitted honey Pit the cherries and dribble a little honey over them and chill them. When serving, add the rum to the top at table, and blaze. Peaches with Guava Sauce 3 cans peaches in syrup juice 2 limes 1 cup guava jelly grated coconut 4 cup sherry (imported)