Rheinischer Bund.—For this dish, which is a great favourite in many parts of Germany, the cook must be brisk over her work, as there should be no delay in the course of the preparations. Have ready to hand two tablespoonfuls of cornflour mixed with a little cold water (just enough to moisten it), the yolks of ten eggs, ½lb. of finely sifted sugar, the grated peel and the juice of one lemon, a sherry glassful of arrack or maraschino, and ½lb. of macaroons with the wafers carefully scraped off. Bring the contents of one bottle of still hock to a boil; as soon as it boils stir into it (over the fire) the cornflour, the eggs, sugar, peel, and lemon juice. When the mixture becomes rather thick, like a custard, put in the maraschino. Pour this preparation into a deep dish (in which it will also be sent to table), lay the macaroons lightly over the top, and stand it carefully in a very cold place. Meantime beat to a stiff froth the whites of ten eggs, adding to the same about ½lb. of sifted sugar. Put the froth and the macaroons over the custard when quite cold, and bake in a moderate oven for a quarter of an hour. Again stand in a cool place, and serve when quite cold. It may also be iced if desired.