Cut lengthwise in two one large, well-pared pineapple, either fresh or preserved. Divide each half into slices of even length and thickness, not having them too thin, and lay them in a flat dish to cover with a cold syrup of twenty eight degrees; let macerate for two or three hours. Beside these split in halves five or six fine peaches, not too ripe, suppress the stones, then lay a few at a time on a large skimmer and plunge into boiling water; remove to the side of the lire and leave them until the skins detach,-then throw them at once into cold water. As soon as the skins are peeled off drain and macerate them for one hour in a cold syrup of twenty-eight degrees and covered with a round piece of white paper. In ease no fresh peaches can be procured use canned ones cut in two; after removing them from the can they should be wiped on a cloth and then ranged in a china vessel and covered with a cold syrup of twenty-eight degrees, afterward with a round piece of white paper. Cook in milk three-quarters of a pound of blanched Carolina rice, keeping it consistent but tender; sweeten it well at the last moment, finishing with a little cream, fresh butter and a few egg-yolks. With this rice fill a buttered pyramidical tin mold shaped like a funnel; press down the rice and lay the mold in a narrow but deep bain-marie saucepan, and keep it hot for ten to twelve minutes.

Just when prepared to serve drain the pineapples and peaches; unmold the rice on a cooked paste (No. 131) foundation, a little wider than the circumference of the mold, having it attached to the center of a dish; dress the slices of pineapple erect against the pyramid, lightly overlapping them, and dress the half peaches around the pineapple. A range in a crown-shape on top of the pyramid a few angelica leaves cut into points and fill the center with a cluster of fine large red candied cherries. Brush the fruits over with a thick vanilla syrup and serve with a sauce-boat of apricot and maraschino sauce (No. 3001).

Fig. 576.