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Vienna Glace Biscuit, or Ice Cake

1 pound of sugar. 1 small cup of water--nearly 1/2 pint. 8 yolks of eggs. 1 pint of double cream. 2 tablespoonfuls of vanilla extract. Make a boiling syrup of the sugar and water. Beat the yolks light in a deep bowl, pour the boiling syrup to them and continue beating, with the bowl set in ice water, till the mixture is cold and very light. Whip the cream to froth and lightly mix it with the other, and add the flavoring. Sift powdered macaroon over the rice paper cases, nearly fill them with the preparation, powder over the tops and set the biscuits in the freezing case for 2 or 3 hours.

The practice so common in Italian and French cookery of using syrups of varying density instead of sugar in making numerous other articles, as well as their especial varieties of cakes, is a remnant of ancient times, for the Italians and the French were fine cooks long before the art of making dry crystalized sugar was known. They used syrups and honey, and the handicraft transmitted from father to son has not been wholly revolutionized by the newer product.