SWISS CREAM

1/2 pint of cream
1/2 pint of milk
1 tablespoonful of cornflour
1/4 lb. of macaroons
2 oz. of ratafias
vanilla
and sugar to taste

Put the cream and milk over the heat, adding a piece of vanilla 2 inches long, and sugar to taste; smooth the cornflour with a tablespoonful of cold milk, mix it with the milk and cream when nearly boiling, stir the mixture over the heat until it has thickened and let it simmer 2 minutes longer, always stirring; remove the vanilla, arrange the macaroons and ratafias on a shallow glass dish, let the cream cool a little, then pour it over the biscuits and serve cold. This makes a delicious dish.