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Marguerites

Cut a sheet of sponge cake into small rounds, dip in confectioner's chocolate.

While this is still moist lay split blanched almonds cut in halves around each little cake like the petals of the daisy. Into the center drop the daisy heart, made of fondant colored yellow. For a change you may use white fondant and split almonds which have been delicately browned in the oven, making the marguerite heart of chocolate. See Page * Make strong beef broth the day before macaroni is to be served. Let it stand over night. In the morning it should be like a stiff jelly. Lift off the cake of cold fat from the top. Put one-half pound of macaroni into a large pan, over it pour absolutely boiling water, enough to cover it-to swim it. Let it boil continuously for half an hour. Into the broth put one can of strained tomatoes (so as to remove the seeds), two onions, one teaspoon of ground cloves, one teaspoon of ground allspice, one-half teaspoon of ground mace, three bay leaves, six dried mushrooms. Boil all this until it is a thick paste. Then pour the cooked and drained macaroni into a large hot plate.