Quick Ladyfinger Shortcake
|Canned crushed pineapple||15 Ounce (1 Large Can OR 2 Small Cans)|
|Maraschino cherries||5 Ounce|
|Whipped cream||1⁄2 Pint|
Separate the ladyfinger halves.
Into the dish in which the shortcake will be served, place a layer of the ladyfinger halves, flat side up.
Spread over these a layer of pineapple, then place a layer of the halves, flat side down.
Add another layer of pineapple and another layer of cake halves, and so on until all are used up.
Combine the rum and the juice from the small bottle of maraschino cherries and pour over all.
Place in the refrigerator to marinate and chill.
Just before serving, cut the cherries in halves or quarters, combine with whipped cream, and top the shortcake with the mixture.
Fresh or frozen strawberries may be substituted for the pineapple, and small bits of pineapple may be used in the cream topping; or strawberries may be substituted for the cherries.
Sliced canned peaches, with either cherries or strawberries in the cream, are delicious too.
And variations substituting ice cream (vanilla, cherry, strawberry, peach, or pistachio) for the whipped cream were put to the test successfully, as always; in the early years when many of Jesse's menus centered on Mother's traditional summertime lawn parties or salon teas.