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When it is sent to table, put in a few ratafia biscuits.

When nearly cold cover the top with ratafia biscuits and decorate with angelica and cherries.

Cover the top before you serve it with ratafia biscuits.

Twelve sponge fingers, 4 oz. of ratafia biscuits, 2 oz. blanched almonds, 2 oz. of candied fruit, and 1 pint of custard made with Allinson custard powder.