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Brown Bread Iced Soufflé

Ingredients.

Four ounces of brown Breadcrumbs (made from Hovis bread). One ounce ratafia Crumbs.

One teaspoonful of Maraschino.

Half a pint of Custard (made from Ice Pudding recipe). Half a pint of whipped Cream.

Half a teaspoonful of ground Cinnamon.

Three Whites of Eggs (stiffly whisked).

When the custard is quite cold, mix all the ingredients lightly together. Tie a band of paper around a soufflé case and pour in the mixture.

Place the soufflé case into an ice cave charged with crushed ice and coarse salt, and freeze six hours. If small ramekin cases are used, allow two and a half to three hours. When frozen remove the paper, sprinkle a few ratafia crumbs on the top and serve.