Soak almond macaroons in orange juice. Put 4 cups milk in double boiler & bring to boiling point. Soak gelatin in remaining 2 cups cold milk. Beat egg yolks, adding sugar gradually, then stir into hot milk. When mixture starts to thicken, add cold milk & remove from heat. While this is cooling, beat egg whites until very stiff. Whip cream. Add egg whites & whipped cream to pudding mixture along with nuts & cherries. Line one large mold or two small molds with soaked macaroons (try to keep macaroons in place). Pour pudding mixture into the mold & refrigerate.

Mrs Maurice Schwartz

From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, Tx. Downloaded from Glen's Mm Recipe Archive,