CABINET PUDDING
Ten cents candied cherries, one cup chopped almonds, one tumbler claret wine, one dozen macaroons, seven eggs, two tablespoons gelatine, sugar to taste. Put claret on to boil; stir in yolks of eggs and sugar. Soak gelatine in cold water about ten minutes and add all ingredients to wine; add lastly beaten whites. Line dish with macaroons and cherries and pour mixture over them.
Miss Ray Mayer