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Vanilla and Chocolate Ice-Cream

Make some white vanilla and some chocolate cream, separately, but make them both of the same consistency. Brush a mould lightly over with oil, rest it slantingly on the ice and pour in a small quantity of the vanilla cream. When that is frozen alter the position of the mould and pour in some of the chocolate cream. When this is frozen proceed as before until the mould is full, changing the position of the mould each time--sometimes leaning to one side and again to another in regular intervals. Then pack the mould in pounded ice for two hours, or till wanted; dip the mould into warm water, turn the contents onto a raised dish, and serve.