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Biscuit Glace

Dissolve two cupfuls of granulated sugar in one cupful of boiling water, put over the fire and boil slowly until the syrup will spin a short thread. Pour it slowly over the yolks of six eggs which have been beaten until very light; return to the fire and stir for two minutes or until the mixture will slightly coat the bowl of the spoon. Strain in a bowl, set into a pan of cold water and whip with long, even strokes until the mixture is cold and spongy in texture. Add one small teaspoonful of vanilla and four tablespoonfuls of sherry or two tablespoonfuls of Maraschino, whip for five minutes longer, then stir in lightly one pint of thick cream whipped to a solid froth. Fill a mould with this; cover and bind with a strip of buttered cloth and pack in ice and salt for three hours or more. Or it may be divided into small fancy paper cases, the tops dusted with stale macaroon crumbs and placed in a case for four hours.