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Macaroon Souffle

Scald one dozen macaroons in a cupful of milk; pour gradually upon the beaten yolks of three eggs and cook over hot water until thickened slightly. Fold into the mixture the stiffly beaten white of three eggs and bake in a buttered mould set in hot water for about twenty minutes. Turn from mould, sprinkle the top with French fruit chopped fine, and surround with whipped cream.