Get a small jar of Devonshire clotted cream; take about half a teaspoonful of cream, and place it in the middle of each cup, and place a single preserved cherry on the top of the cream.

This dish can be made still prettier by chopping up a little green angelica, like parsley, and sprinkling a few of these little green specks on the white cream.
PINE-APPLE, TINNED .-- Pine-apples are preserved in tins whole, and are very superior in flavour to those which are sold cheap on barrows, which are more rotten than ripe.

They require very little ornamenting, but the top is greatly improved by placing a red cherry in the centre, and cutting eight strips of green angelica like spikes, reaching from the cherry to the edge of the pine-apple.

They should be cut in exact lengths, so as not to overlap.

The top of the pine-apple looks like a green star with a red centre.
PEARS, TINNED .-- Tinned pears are exceedingly nice in flavour, but the drawback to them is their appearance.