Ingredients
- 2 pound crystallized fruits
- six eggs
- 2 dozen macaroons
- half glass warm water
Directions
Six eggs, i tumbler of sugar, i pint of sherry wine, I package granulated gelatine, l/2 pound crystallized fruits, 2 dozen macaroons. Beat yolks and sugar very light, add wine, stir thoroughly. Set on stove to boil, stirring constantly until thick as custard. Dis- solve gelatine in half glass warm water and add to custard just before taking from fire. Set aside to cool. Beat whites of eggs to a stiff froth and add to the custard when cold, mixing all well. Cut fruits into small pieces and crumb maccaroons. Take mold, put in layer of maccaroons, then a layer of fruits, then pour a part of custard over this. Fill up mold in this manner and set on ice to harden. Serve with whipped cream. Mrs. L. B. Facquet.