Stuffed Quinces

Pare and core the fruit; place in deep dish with half a pint each of sugar and water; fill cavities with chopped almonds or English walnuts and raisins; cover and bake tender; set away in a cool place to chill thoroughly; then carefully heap meringue or whipped cream on top and serve.… Continue reading


Select a perfectly ripe pineapple. Remove the rind and eyes. Thrust a fork into the core to hold it firmly; with a second fork pull off the soft pulp in irregular pieces. Chill pulp, and pile it in pyramids in shallow champagne glasses. Dredge each portion with powdered sugar. Pour slowly over each a small cordial glass of green chartreuse. Serve at the beginning of luncheon… Continue reading