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Macaroon Souffle

Dissolve four ounces of finely-powdered sugar in a small tea-cupful of cream, add two table-spoonfuls of brandy, and pour it, when on the point of boiling, over a quarter of a pound of macaroons. Have ready six eggs, well beaten, yolks and whites separately, stir the yolks with an ounce of good fresh butter in bits into the mixture when cool, and when ready to bake, mix the frothed whites of the eggs. Serve hot from the oven before the egg can fall. Time, twenty minutes to bake. Probable cost, 1s. 7d. Sufficient for a small dish.