Macaroon Pudding.
Cover the bottom of a pudding dish with 12 broken macaroons. Make the following custard and pour over them. Scald 1 pint of milk in double boiler, add 1 tablespoon cornstarch dissolved in a little cold milk, yolks of 2 eggs, 3 tablespoons of sugar and 1 teaspoon of vanilla. Cook until thick. Beat the eggs whites stiff with powdered sugar and vanilla to taste put on top and slightly brown it over.