Take some slices of pineapple, and cut off the brown spots at the edges. Steep them for three hours in a plateful of weak kirsch, or maraschino, that is slightly warmed. Cut some slices of plain cake of equal thickness, and glaze them. This is done by sprinkling sugar over the slices and placing them in a gentle oven. The sugar melts and leaves the slices glacés. Arrange the slices in a circle, alternating pineapple and cake, and pour over the latter an apricot marmalade thinned with kirsch or other liqueur. This dish looks very nice, and if whipped cream can be added it is excellent.
Attributed to L. L. B. Anvers.