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 necessary, 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 with 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.

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.