If a pineapple salad seems to you a fitting dessert for the particular
luncheon you have in mind, it is easily prepared. Be sure that the
pineapples, two of them we'll say, are perfectly ripe; shred them
thoroughly and throw away the core. Put the shredded fruit into a deep
glass dish, and pour over it a good half-pint of powdered sugar mixed
with a tablespoon each of brandy and curaçoa. This salad should stand
for about three hours before serving, so that the sugar may become
quite dissolved.