1 cup hot milk

1/4 cup ground coffee 1/2 cup sugar

2 tablespoons corn-starch

1/8 teaspoon salt

3 eggs

1 teaspoon vanilla

Pour the hot milk over the coffee and let stand where it will keep hot for ten minutes. Strain. Mix corn-starch, salt and sugar in a double boiler, add the egg-yolks, well beaten, stir in the coffee infusion gradually. Cook slowly until thick and smooth, stirring constantly. Remove from fire and cool slightly. While still warm, fold in the stiffly beaten egg-whites.

Almond or Pecan Filling - With this filling macaroons are combined with the lady fingers usually used.

1 cup unsalted butter 1 1/3 cups powdered sugar 1/2 pound blanched and grated almonds

6 eggs

18 lady fingers

30 macaroons

Line the bottom of the mold with stout waxed paper. Separate the lady fingers and place the halves close together on the sides of the pan, rounded ends cut off and rounded sides toward the pan. Lay macaroons close together on the bottom, flat side down. Fill the small spaces between macaroons with the ends cut from the lady fingers.

Cream butter and sugar, add three eggs, one at a time, and stir well. Add the yolks of the remaining eggs, well beaten, then the nuts, then fold in the beaten whites. Place one-half of this mixture over the macaroons. Add another layer of macaroons and top with the rest of the filling.

Set in the refrigerator and leave for thirty hours. Serve as outlined in General Directions.