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Eclipse Meringue

1 quart of grated or minced pineapple, 1 small cupful of port wine. 1/2 pound of sugar. 2 ounces of corn starch. 4 ounces of butter. 1 lemon rind grated. 8 yolks of eggs. 1/2 pound of shred pistachio nuts.

Stew the minced pineapple and wine and half the sugar together, till somewhat reduced and like fruit butter. Mix the starch and the rest of the sugar together, stir them and the butter into the pineapple add flavoring and yolks of eggs. Bake this cream on bottom sheets of white cake. Meringue over as usual. Sift sugar on top before baking and strew over the shred pistachio nuts. Dry bake to a fawn color with the oven door open. When these meringue puddings are to be set on the table whole, to be eaten cold the method has to be varied a little, by baking on jelly-cake pans with a stout paper hoop pinned or pasted around. Butter the paper well, make the meringue in it instead of in a pan, then remove it carefully when the meringue is placed on its stand, being slipped from the jelly-cake flet by means of a palette knife. In these cases the meringue can be placed in pyramidal form through a large tube or cornet forming dome shapes on top, etc., etc. Here is one more for variety: