Queen of Trifles

• 1 lb. lady fingers
• 1 lb. macaroons
• ½ lb.</

Soak the macaroons in the wine; blanch and chop almonds, not too fine. Make a custard by mixing sugar and flour with the egg until very light, add gradually to the hot milk and let cook in double boiler until very thick, stirring constantly. Cool, add almonds, cherries and the cream whipped very stiff. Line glass bowl with lady fingers, cut in half; add custard, macaroons, cream, putting cherri