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Souffle Ice-Cream with Brandy

Mix one-fourth pint of brandy with two whites of Italian meringues and add one pint of the very best cream and three ounces of ginger comfits. Stir these well together, put them into a mould embedded in finely-pounded ice mixed with salt and saltpeter, and let it freeze. When quite firm, turn it out of the mould, and serve.