Part 1. Soak gelatine in cold water until soft, then dissolve in boiling water; add lemon juice. Make a custard with the yolks of eggs, beaten slightly and mixed with the sugar and salt; pour on the hot milk and cook in the double boiler until it thickens, stirring constantly. Then add the gelatine water, let cook a minute and stir. Strain, cool, add vanilla and the whites of eggs beaten stiff. Soak the macaroons in either sherry, milk or cream or water flavored with a little vanilla; place a candied cherry on top of each macaroon. Place a large melon mould in a pan of ice water; pour in jelly
Part 2. Sprinkle sugar over cream, add vanilla, fold and place on top of gelatine. Spread the candied fruit, chopped fine, on top of this layer.
Part 3. Stale Sponge Cake.
Let stand 1½ hours in ice chest. Turn out of mould and serve with a border of whipped cream.
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