Mousse with Liquors

Whip a quart of cream until very firm, drain on a sieve and when finished return it to a basin to mix in ten ounces of sugar, and half a gill of either Curacoa, maraschino, noyau, kirsch, aniseed, chartreuse, etc., flavoring but slightly with vanilla. Fill a dome-form mold with this, previously coated with any kind of water ice laid on in stripes.