• 1 doz. macaroons
• 1 cup milk
• 3 eggs

Scald the macaroons in the milk, pour over the beaten yolks of eggs and cook over hot water until thickened slightly; fold in the whites of eggs beaten stiff and bake in a buttered mould, set in a pan of hot water about 20 minutes. Turn from the mould, sprinkle top with the fruit and surround with the whipped cream.