Just in Time for Easter

Leafing through this issue of Gourmet from 1951, I found still more proof that pineapples were all the rage. Here, just in time to grace your Easter table, is an old recipe for a cream-filled baked pineapple that must have looked quite spectacular.

And then, of course, there's that old favorite, roast peacock. I wonder where they bought them.

Looking for something a bit more sensible? Consider this Burgundy-baked ham wrapped in a crust.

Afterward, you might need a little bit of this...