1 quart box strawberries 1 cup granulated sugar 1 cup water Lemon juice.

1 pint heavy cream.

1/2 cup powdered sugar.

1/2 tablespoon vanilla.

2/3 cup rolled dried macaroons.

Pick over strawberries, sprinkle with granulated sugar, cover and let stand two hours. Mash, squeeze through a double thickness of cheese-cloth and add water and lemon juice to taste. Turn mixture into a brick mould. Beat cream until stiff and add powdered sugar, vanilla and rolled macaroons. Pour over fruit mixture to overflow mould. Cover with buttered paper (buttered side up), adjust cover, pack in rock salt and finely crushed ice, using equal parts, and let stand three hours. Remove from mould to chilled serving dish and garnish with Spun Sugar (see The Boston Cooking-School Cook Book, p. 548).

Standish Pudding.

Standish Pudding. - Page 287.