PINEAPPLE WITH GREEN CHARTREUSE

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.

• » Whipped Cream Fruit Salad
• » STUFFED PRUNES
• » Orange Salad
• » Fruit Salad
• » Fruit Cup No. 2
• » Grapefruit Cup
• » Molded Rice with Fruit
• » Stuffed Quinces
• » Strawberry Salad
• » Melon and Pear salad
• » Orange Straws by Cleo Madison
• » GLAZED CHERRIES
• » PEACH MELBA
• » A Novel Fruit Salad
• » Boiled Tutti-Frutti
• » Ambrosia Fruit Cup
• » Fruit Salad Dressing
• » BORDER OF PRUNES WITH CREAM (COLD)
• » DELICIOUS FRUIT CREAM
• » Strawberry Cup
• » Fruit Cup