four or five hours.

If you do not have a freezing cave, pack a good sized tin kettle in a small
tub or water bucket. The kettle must have a tight fitting lid. Stand your
cases or molds on the bottom of the tin kettle, which is packed in salt and
ice. Put on top a sheet of letter paper, on top of this another other layer
of molds or cases, and so continue until you have the kettle filled. Put
the lid on the kettle and cover with salt and ice. Make sure that you have
a hole half-way up in the packing bucket or tub, so that there is no danger
of salt water overflowing the kettle. This is a homely but very good
freezing cave.

At serving time, dust the tops of the biscuits with grated macaroons or
chopped almonds, dish on paper mats, and send to the table.

This will fill fifteen biscuit cases.


BISCUITS a la MARIE

1/2 pound of sugar
1 pint of water
1/2 pint of cream
1/2 pound of almond macaroons
1/4 pound of candied or Maraschino cherries
1 teaspoonful of bitter almond extract
Yolks of six eggs

Boil the sugar and water until the syrup will spin a heavy thread. Add the
eggs, beaten until very light. Whip this over the fire for three minutes,