Palmyra Souffle

Cook in a slack oven a few good, whole, unpeeled russet apples placed in an earthen dish; when done, remove all the pulp and rub it through a sieve. Put four gills of this into a vessel with half a pound of fine sugar flavored with vanilla, and beat on ice to give it body, then mix in a pint of whipped cream flavored with maraschino. Dress this preparation in separate layers in a souffle dish (Fig. 182), alternating each one with a layer of almond biscuit soaked in maraschino and well-drained brandied figs; shape it like a dome, then freeze it for forty minutes in salted ice in a freezing box. After taking it out decorate the dome with sweetened and vanilla-flavored whipped cream, also candied fruits; return it to the freezing box and serve half an hour later.