Maraschino Spongada.—Dissolve 10oz. of sugar in a quart of whipped cream, and when quite melted stir to it the whites of enough eggs to fill a gill, and half a pint of maraschino; strain into the freezer and proceed as before, adding a little more maraschino at the last. Any liqueur can be used in this way; curaçoa, for instance, is very good thus, but the cream should be faintly tinted with saffron or apricot yellow.