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Caramel Mousse

Beat the yolks of nine eggs in a stewpan with a dozen tablespoonfuls of powdered sugar, then pour in a pint and a half of milk and stir the mixture over a slow fire till it thickens and is on the boiling point; remove it at once, for if it is allowed to boil the eggs will curdle; pass the cream through a fine hair-sieve into a basin, and stir until it has cooled. Put a half-pound of sugar into a small pan, and stir it over the fire until it has boiled to a dark brown. Stir in one teacupful of water with the caramel, and boil it a few minutes longer. Whip the cooled mixture over ice for about ten minutes, then gradually mix in the caramel and four teacupfuls of whipped cream. Pour the mixture into a dome-shaped mould, put a sheet of paper on the top, and close the lid; then pack it in pounded ice and salt. The mousse should be kept for at least one hour in the ice. Dip the mould in milk-warm water, wipe it, and turn the mousse out onto a folded napkin or an ornamental dish-paper that has been placed on a dish, garnish with small sponge-cakes decorated with dried cherries, and serve.