Ingredients
- a teaspoonful of cream
- four green leaves of angelica round
- four white slices out of the middle
- four green leaves of angelica
- eight strips of green angelica like spikes
Directions
thumb-nail, only a little longer ; the size of a filbert would per- haps describe the size better. Put a whole cherry in the apricot cup at the top, and four green leaves of angelica round it. Take the white kernel of the apricot — one or two will always be found in every tin — and cut four white slices out of the middle, place these round the red cherry, touching the cherry, and resting between the four green leaves of angelica ; the top of this dish has now the appearance of a very pretty flower.
Peaches, Tinned. — These can be treated in exactly a similar way to the apricots.
Peaches and Apricots, with Cream. — Place the fruit in a glass dish, with the concave side uppermost ; pour the syrup round the fruit, and with a teaspoon remove any syrup that may have settled in the little cups, for such the half -peaches or apricots may be called. Get a small jar of Devonshire clotted cream; take about half a teaspoonful of cream, and place it in the middle of each cup, and place a single preserved cherry on the top of the cream. This dish can be made still prettier by chopping up a little green angelica, like parsley, and sprinkling a few of these little green specks on the white cream.
Pine-apple, Tinned. — Pine-apples are preserved in tins whole, and are very superior in flavour to those which are sold cheap on barrows, which are more rotten than ripe. They require very little ornamenting, but the top is greatly improved by placing a red cherry in the centre, and cutting eight strips of green angelica like spikes, reaching from the cherry to the edge of the pine-apple. They should be cut in exact lengths, so as not to overlap. The top of the pine-apple looks like a green stai* with a red centre.
Pears, Tinned. — Tinned pears are exceedingly nice in flavour, but the drawback to them is their appearance. They look like pale and rather dirty wax, while the syrup with which they are surrounded resembles the water in which potatoes have been over-boiled. The prettiest way of sending them to table is as follows : — Take, say a teacupful of rice, wash it very care- fully, boil it, and let it get dry and cold. Take the syrup