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Biscuit Tortoni in Boxes

1 cup dried macaroons, finely crushed 2 cups thin cream ½ cup sugar 1/3 cup sherry 1 pint heavy cream Soak macaroons in thin cream one hour, add sugar, wine, and freeze to a mush; then add heavy cream beaten stiff. Mould, pack in salt and ice, and let stand two hours. Trim lady fingers, arrange on plate in form of box.

Keep in place with ribbon one-half inch wide, and fasten at one corner by tying ribbon in a bow. Garnish opposite corner with flowers of same color as ribbon. Remove ice cream from brick, cut a slice three-fourths inch thick, and place it in box.

Frozen Soufflé Glacé 1 tablespoon lemon juice 1½ cup Madeira wine Few grains salt 2/3 cup heavy cream 4 eggs Grated rind 1 lemon 2/3 cup sugar Beat yolks of eggs slightly; add lemon juice, grated rind, wine, sugar, and salt; cook until mixture thickens, stirring constantly. Add whites of eggs beaten stiff, and when well mixed, set in a pan of ice-water to cool, stirring occasionally. Beat cream until stiff, and add. Fill small paper cases with mixture, cover with macaroon dust, and set in a tin mould with tight-fitting cover. Pack mould in salt and ice, and let stand two hours. 2 cups milk 1 cup sugar Yolks 6 eggs