With a biscuit-cutter, cut slices of stale cake or bread into circles. Moisten them with sherry, maraschino, or merely with a little hot water. Chop some fresh or canned pineapple into small pieces, and pile it on the cakes. With a knife press each one into the form of a cone or small pyramid. Place them in a shallow tin close together, but not touching. Put the pineapple liquor into a saucepan, and thicken it with arrowroot (which has first been wet with water), using a teaspoonful to a cupful of liquor. Cook until the arrowroot becomes clear and begins to stiffen; then pour it slowly over the cones. It will cover them with a jelly. When cold, trim them carefully so the base of each one will be round, and lift them carefully from the tin.