Cream Biscuit-Small

Take some oval-shaped lady fingers and as many more shaped round like a bouchee; cover the edges with a thin layer of apricot marmalade (No. 3675); soak the oval ones lightly with maraschino and dress them in a circle on the outer edge of a deep dish; in the center of this place the round biscuits in intermingled layers after they have also been soaked in maraschino, and cover each one of these with a rather consistent English cream (No. 42) prepared with lemon peel and beaten for seven or eight minutes on ice, then mixed with a few spoonfuls of whipped cream.