À la mode cookery

Put into a stewpan four yolks of eggs with six ounces of castor sugar, work well with a wooden spoon, and dilute the mixture with a pint of milk flavoured with vanilla ; stir over the fire till it thickens, without letting it boil ; add three boiled and mashed pears and rub through a hair sieve ; add half a glass of liqueur and set to freeze. When properly frozen, take a spoon and mould some of the ice into the shape of a pear, cut it open with a knife, introduce into the centre a little apricot jam, a few dry currants to represent the pips, and place a piece of angelica to imitate the stalk. Make a pistachio ice-cream, rub it through a sieve to imitate moss, and dish the pears on it. Pineapple Bavarian Cream Take one of the cheap West India pineapples, peel it and grate the fruit ; cook it in a quarter of a pound of sugar ; add one ounce of leaf gelatine melted in milk and the juice of an orange. Leave to get cold, then put in half a pint of cream, and place in a deep border-mould on ice. When ready, turn out and decorate with the natural leaves of the pineapple in the centre, and serve round the mould with chopped pineapple and syrup. Pineapple Layer Cake Beat half a pound of butter to a cream, add half a pound of castor sugar, mix and beat well together ; add the yolks of five eggs, six ounces of flour, two ounces of cornflour, and a tea-spoonful of baking powder. Beat well, then mix in a tea-spoonful of essence of vanilla and two table-spoonfuls of sherry. Grease three round tins and pour in the cake mixture and bake in a fairly quick oven for fifteen minutes. When done, turn out the cakes to cool for a few minutes. Take some chunks of pineapple and slice them very thinly. Beat the whites of two eggs lightly and add four table-spoonfuls of powdered sugar, and continue beating till stiff enough to stand alone. Put a layer of this over the top of one cake, then a layer of the sliced pineapple ; stand another cake on the top, put the remainder of the white beaten eggs over the top of this cake, then another layer of apricots. Place the remaining cake on the top of this, press down lightly, and dust the top over with castor sugar. Pineapple Souffle Take a quarter-pound of potato flour, a quarterpound of butter, three ounces of powdered sugar, a quarter-pound of pineapple chunks ; warm this mixture on the stove, stirring till quite smooth, then add half a pint of milk and half a pint of cream. Take the yolks of six eggs and mix them in one by one ; beat the whites to a stiff froth and add, then fill the souffle-case with this mixture. Bake for about twenty minutes and serve before it falls. Pistachio Cream Blanch some pistachio-kernels, say a pound, put them into a mortar with a wineglassful of cognac and beat them to a paste. Then add a quart of whipped cream into which a few sheets of dissolved gelatine have been put, and a table-spoonful of castor sugar ; colour with a little of Marshall's sap-green colouring till it is a pale pretty green. Ornament the top of the mould with clear jelly, then put in the pistachio mixture, put on ice, and, when cold, turn out and place a few crystallised violets daintily on the top. Pyramid of Peaches