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Macaroon Pudding

Soften eight ounces of macaroons by pouring a pint of boiling cream over them, and then covering them until cold. Break four eggs, separate the yolks and whites, add to the yolks two table-spoonfuls of powdered sugar, and a glass of rum or brandy, and beat the whites to a froth. Beat the macaroons smooth with a wooden spoon, mix in the egg-yolks, sugar, and brandy, and, lastly, just before baking, stir in lightly the whites of the eggs. Fill to about half some small cups, and bake in a moderate oven for fifteen minutes. Probable cost, 3s., exclusive of brandy.