From a quart of cream lake half a pint, and boil in it slowly two ounces of bitter almonds, or peach kernels, previously blanched and broken up. Then, When it is highly flavoured with the almonds, strain the half pint and mix it with the remaining pint and a half of cream, to which add, by degrees, six eggs previously beaten till very light, and half a pound of powdered loaf-sugar. Crumble a sufficient quantity of the best almond maccaroons to make a thick batter when stirred gradually into the mixture of cream, sugar, and eggs, which must be beaten till perfectly smooth. Give it a boil, stirring it well while boiling. Then put it into a freezer, and freeze it as usual. Afterward transfer it to a pyramid mould and freeze it again. It will be found very fine if properly made.