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Meringue Panaches

Prepare a pint only of vanilla ice cream. Place two gills thick cream in a copper basin, set basin on ice and whisk the cream to a stiff froth, then add ounce powdered sugar and six drops vanilla essence; whisk again one minute. Divide the vanilla ice cream in twelve meringue shells, join the two together and place on six saucers. Slide a fancy tube at the bottom of a pastry bag, then drop in the whipped cream and with it evenly decorate the meringues.