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MACAROON ISLAND

(Desserts) - (The International Jewish Cook Book)







Fill a glass bowl with alternate layers of macaroons and lady fingers,
sprinkle a layer of finely-chopped nuts over the cake, then a layer of
crystallized cherries.
Boil one cup of wine, one cup of sugar and one-half cup of water
together until syrupy and thick, pour it over the contents of the bowl,
let this cool, then place a thick layer of thickly-whipped sweetened and
flavored cream over all. Serve very cold.











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