1 quart of cream

Yolks of six eggs

1/2 pound of sugar

1 teaspoonful of vanilla 1/4 teaspoonful of salt 1 gill of maraschino

Put half the cream on to boil. Beat the sugar and yolks together until very, very light, then stir them into the boiling cream, and stir over the fire until it begins to thicken. Take from the fire, and put aside to cool. When cold, add the vanilla and maraschino, and freeze in the usual manner. Whip the remaining pint of cream to a stiff froth, and stir into the frozen mixture. Fill individual moulds or paper cases with the biscuit (the name now given to this mixture), pack in salt and ice, and freeze two hours.

Biscuits Glaces No. 2

3/4 pound of sugar 1 pint of cream 1 pint of water

1 tablespoonful of vanilla Yolks of six eggs 1 gill of sherry

2 tablespoonfuls of brandy

Put the sugar and water on to boil, and boil to a syrup; that is, when you dip a spoon into the syrup, and then hold it in the air, the drops, as they fall from the side of the spoon, spin threads. Beat the yolks of the eggs to a cream, add them to the boiling syrup, and beat with a whisk over the fire until it forms a custard that will thickly coat a knife, then strain through a sieve into a large bowl, and whisk again until stiff and cold, then add the flavoring. Whip the cream, and stir it carefully into this mixture; fill paper cases or individual moulds. Pack the moulds in salt and ice, and freeze two hours. If paper cases, stand them in the bottom of the freezer, put sheets of paper between each layer, pack the freezer with salt and ice, and stand away for three hours.

Bombe Glace

Pack a bombe glace mould in salt and ice, remove the lid, and line the mould about one inch thick with either Vanilla Ice Cream or Strawberry Water-Ice, fill the centre with Biscuit Glace Mixture, No. 2, which must be icy cold, put on the lid, cover with salt and ice, and stand away to freeze three or four hours.