Put one-quarter box of gelatin to soak for at least ten minutes in one-quarter cup of cold water. Whip one pint of cream. Put into a double boiler one pint of rich milk or thin cream. Beat four eggs until light, add one-third cup of sugar and stir into the scalded milk; stir a moment, remove from the fire, stir into this custard the softened gelatin and when dissolved add six ounces of powdered macaroons, two ounces of powdered lady fingers, one-half cup of English walnuts cut rather fine and one tablespoonful of vanilla or one-fourth cup of sherry. Turn into a basin, set basin in another containing chipped ice, stir constantly until it begins to thicken, then stir in very carefully the whipped cream. Turn into a mould and place on ice for two or three hours. When cream is not obtainable use yolks of six eggs in the custard, beat the whites to a stiff froth and fold in carefully, in place of the cream.