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Macaroon Pudding

One package minute gelatine dissolved in one-half cup boiling water. Make a custard of one pint milk, 11/2 cups sugar, yolks of 3 eggs, 1/2 tsp. salt. Cook in double boiler till it thickens, then add gelatine and let cool. When cold, add 1/2 cup finely cut macaroons and the beaten whites of three eggs. Flavor custard with vanilla and the whites with lemon. Beat all together and set in a cold place. Serve with whipped cream.

— Elsie Tunison Snow