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Fruit Bowl

Take half of a large pineapple and cut off all the outside pithy part, cut it up into slices and then into small squares and put them in a basin; add five or six ripe peaches cut in halves, and then in slices, also the same quantity of apricots peeled and cut into slices, one or two handfuls of stoned cherries and double the quantity of raspberries and red currants. Pour over one wineglassful of syrup and two wineglassfuls of claret and set the basin on ice. Put the cuttings from a pineapple into a mortar, pound it well, put it into a sieve with one quart of strawberries, rub them through into a basin and mix in a quart bottle of champagne mixed with a wineglassful of syrup. Pack a thin china basin in ice, pour in the champagne mixture, and stir for twenty minutes; then add the strained juice of two oranges and the mixed fruits. Serve with small fancy biscuits when the mixture is quite cold.