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Iced Soufflé with Maraschino

Ingredients.

Half a gill of Syrup.

The Yolks of six Eggs.

One whole Egg.

Half a pint of whipped Cream.

One tablespoonful of Maraschino.

Break the eggs into an egg bowl, whisk well, then add the syrup and the Maraschino, and whisk it over hot water until it resembles "sponge-cake mixture." Now whisk on ice till it is cold, then stir in the whipped cream. Put a stiff paper band round a soufflé mould and pour in the mixture, filling the mould about one inch above the paper; then place the mould in a tin box with a tightfitting lid, and surround it with crushed ice mixed with coarse salt; let it freeze for about eight hours. If you use little moulds this quantity will fill about nine, and these will take four hours to freeze. As the ice melts the water must be poured off and fresh ice added. When frozen, remove the paper band or bands, and sift some powdered macaroons or grated chocolate on the top, to give the appearance of baked soufflés.

Iced soufflés may be varied by using different flavourings, such as orange-flower water, vanilla, coffee, orange or lemon essence, or by adding a purée of apricot, strawberry, raspberry or pineapple to the mixture before freezing; only enough fruit-pulp should be used to give the flavour of the fruit.

Biscuits Glacés en Caisses.

Prepare as for Iced Soufflé, but before moulding add four ounces of pounded ratafias and half a pint of whipped cream, and freeze in small paper cases.