*Pines on Horseback
Stale cake
Pine apple
Wine or liqueur
Cut the cake, which must be plain, into small rounds. Chop the pine-apple and put it in a basin with plenty of sugar to sweeten. Soak the cake in wine or liqueur. Pile the pine apple into little mounds on each piece. To the juice add a very little wine or liqueur and arrowroot (in the proportion of a tea-spoon to half a pint of juice). Cook until thick and clear. Pour over the pine-apple and cake. Arrange on a dish, covering each with a little whipped cream.