Fifteen stale macaroons, two tablespoonfuls of sherry, four eggs, one pint milk, half cup of sugar. Roll one-half of the macaroons with a rolling pin. Place the other half in a pretty serving dish, pour the sherry over them and let stand while making the custard. Put the milk into a double boiler, separate the eggs, placing the yolks in a bowl, beat them slightly, add the sugar and beat until very light, stir into the scalded milk and continue stirring for about a minute; remove from the fire, add half teaspoonful of vanilla extract and pour over the macaroons.

Make a meringue of the four egg whites and four rounding tablespoonfuls of powdered sugar. Flavor with a few drops of vanilla extract and heap carelessly on top of the custard. Place in a moderate oven until a delicate brown. Remove from the oven and drop a preserved strawberry into each depression in the meringue. Serve very cold. The juice of an orange may be used instead of the sherry.