Iced Biscuits a la d'Orleans

Procure a tin box with a cover closing on the outside. The interior should measure eight inches in length, five and three-quarters in width and one and three-quarters deep. Fit the bottom of this with twelve small cardboard cases, all together being the exact size of the bottom of the box and each half an inch high. Pour in sufficient vanilla biscuit preparation (No. 3438) to fill up the tin box to a quarter of an inch below the top, put on the cover and close the joints with butter, then pack the box in salted ice; leave it for at least an hour and a half, being careful that the water does not rise higher than the bottom of the box; take out the box, wipe, remove the cover and finish filling to the top with strawberry water ice (No. 3607); smooth with the blade of a knife, replace the cover and fasten it once more with butter; freeze for one hour longer. Then remove both box and cover, wipe well and pass a thin knife all around the inside. Dip the bottom into hot water, unmold so that it turns over in a single block, then reverse it to have the strawberry ice on top. Divide the biscuit into twelve equal-sized parts, the exact size of the cases, and dress each one on a round piece of fancy lace paper.