Tutti-Frutti Biscuits

Prepare a lady finger paste (No. 3377), adding a little butter; spread it in thin eighth of an inch layers on sheets of paper and bake in a brisk oven; after it has been removed punch out round pieces with a pastry cutter two and a quarter inches in diameter, also some bands seven and a half inches long by one and a half wide. Place one of the rounds at the bottom of a tin ring measuring two and three-quarters inches in diameter by an inch and a half in height; on top of this round range the band in a circle. Fill the center with two kinds of ice, one lemon water ice (No. 3604) and the other nut cream (No. 3461), both having a salpicon of fruits macerated in kirsch added to them, and freeze for one hour; unmold and range each tutti-frutti biscuit on a lace paper of the same size. Cover entirely with a smooth coating of whipped cream and decorate with lozenges of angelica and halved cherries, placing a whole one in the center; freeze once more for half an hour and serve.