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.