PINEAPPLE À L'ANVERS
Take sponge biscuits and arrange them on a dish, joining each to the
other with jam. (You can make a square or a circle or a sort of hollow
tower.) Pour your rum over them till they are well soaked. Then pour over
them, or into the middle of the biscuits, a vanilla cream like the
foregoing recipe, but let it be nearly cold before you use it. Decorate
the top with the whites of four eggs sweetened and beaten, or use fresh
cream in the same way.