Pineapple in Surprise and Pineapple Molded

In Surprise.-Suppress the stalk from a fine pineapple; empty it out entirely and pack it in ice for one hour. With the inside of the fruit make a pineapple water ice (No. 3606), mixing into it a salpicon of fresh fruits; fill the pineapple and freeze it once more; dress on a napkin and surround with small molded peaches decorated with a stalk and slightly colored over.

Molded.-They can also be molded in a pineapple-shaped mold, the top or stalk to be made of pistachio cream (No. 3454) and the pineapple in Andalusian ice cream (No. 3446), colored a reddish yellow. Cut the best pieces from a small pineapple into quarter-inch squares; steep them in kirsch and maraschino for one hour, add pieces of biscuit and macaroons, drain and with this preparation fill the inside of the pineapple. Imbed in ice and freeze for an hour and a half, unmold and dress on a water socle, serving at once.