2 cupfuls heavy cream

3 eggs

1/2 cupful sugar 1/2 cupful hot water

1 1/2 cupfuls macaroon crumbs 1/2 teaspoonful vanilla extract 1/2 teaspoonful lemon extract

Beat the eggs separately, then together. Make a syrup of the water and sugar, boiling until it forms a soft ball when dropped in cold water. Stir this into the beaten eggs, whipping constantly. Cool this mixture; then beat the cream, stir in the macaroon crumbs and flavoring, and pour in the syrup slowly. Put in a mould, seal and pack in equal parts of ice and salt for four hours according to the general directions. Garnish with macaroons, strips of angelica and Maraschino cherries.

Macaroon Bisque

Macaroon Bisque.