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Souffle Ices

Pour one pint of syrup, at thirty-two degrees, in a basin, and stir into it the yolks of fifteen or eighteen eggs; strain this into a copper egg-bowl made a little warm by pouring hot water into it and wiping dry afterward; add to this one breakfast cupful of maraschino, the same quantity of filtered strawberry-juice and one pinch of salt. Whisk lightly but briskly, with the bowl standing about six inches deep in very hot water, and when like creamy batter remove it from the hot water and continue to whisk for about ten minutes longer. Place a souffle case in ice, stir in three-fourths of a pint of whipped cream to the mixture, and pour the whole into the case. Place a wide strip of cartridge-paper round the case and about one and one-half inches above it, so as to give the souffle plenty of room to rise like an ordinary souffle. When set and firm turn it onto a cold dish, sprinkle with finely-powdered and brown-baked Savoy biscuits, and serve. Vanilla and Chocolate Souffle, Iced Put the yolks of sixteen eggs in a basin with one teacupful of clarified syrup and one breakfast cupful of water; beat together, then pass it through a fine hair-sieve. Turn the mixture into a saucepan and stir it over a slow fire until it forms a thick custard, but do not allow it to boil. Pour some boiling water in a bowl to warm it, then turn it out; pour the custard into the bowl, stir in one teaspoonful of vanilla flavoring and whip it for several minutes; then stir in one pint of whipped cream and pour all into a mould-mould. Pack it in ice for two hours, put a layer of chocolate on top that has been melted in iced water, and leave for two hours longer. Serve the mould in the mould.