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Maple Mousse (Beat the yolks of six eggs)

Beat the yolks of six eggs light. Pour upon them one cupful of maple syrup made very hot. Put over the fire in a double boiler and cook, stirring all the while, until it thickens. Take from the fire and beat until it cools. Whip half a pint of cream and beat the whites of the eggs to a stiff froth. Stir very lightly into the custard, turn into a melon-shaped mould, and pack in ice and salt, as for ice cream. It should stand in this for at least four hours.