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(Desserts) - (The International Jewish Cook Book)

Make a rich custard of four eggs, one cup of granulated sugar and one
quart of milk to which has been added one teaspoon of cornstarch. Let
this cook in double boiler, stirring constantly, until the custard is
very thick. Cool.
Soak one-half pound of macaroons in sherry wine, blanch and chop
one-quarter pound of almonds, cut fine one-quarter pound of dried figs;
one-quarter pound of crystallized cherries and one-half pound of lady
fingers are required as well.
Line a deep glass bowl with the lady fingers cut in half, add macaroons,
fruit and almonds in layers until all are used. Then pour the boiled
custard over all. Set on ice and when cold, fill the bowl with whipped
cream that has been sweetened and flavored with vanilla. Decorate with a
few cherries.

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