Required : One tin of pineapple. One stale sponge-cake. Two ounces of angelica. Two ounces of glace cherries. Castor sugar to taste. Liqueur, wine, or fruit syrup. Sixpennyworth of cream. (Sufficient for eight or ten)

Cut the pineapple into rounds about three-quarters of an inch thick, then cut each round in four, but do not remove the "eyes." Cut the cake into pieces the same size and thickness as those of the pineapple. Lay four pieces of pine to form a round on a glass dish - there should be a little space between each piece; on these arrange pieces of cake, arrange the cake over the spaces between the pine. Build up the gateau until all the cake and pine are used. Whip the cream stiffly, sweeten it to taste, and flavour it with some of the pineapple syrup. Flavour the rest of the syrup with liqueur or wine, and pour it all over the gateau. Fill in the centre with the cream. Cut the angelica into leaves, arrange them in the cream, sticking the cherries into the spaces between the pieces of cake. Cost, about 3s.