Pour one pint of syrup, at thirty-two degrees, in a basin, and stir into it the yolks of fifteen or eighteen eggs; strain this into a copper egg-bowl made a little warm by pouring hot water into it and wiping dry afterward; add to this one breakfast cupful of maraschino, the same quantity of filtered strawberry-juice and one pinch of salt. Whisk lightly but briskly, with the bowl standing about six inches deep in very hot water, and when like creamy batter remove it from the hot water and continue to whisk for about ten minutes longer. Place a souffle case in ice, stir in three-fourths of a pint of whipped cream to the mixture, and pour the whole into the case. Place a wide strip of cartridge-paper round the case and about one and one-half inches above it, so as to give the souffle plenty of room to rise like an ordinary souffle. When set and firm turn it onto a cold dish, sprinkle with finely-powdered and brown-baked Savoy biscuits, and serve.

Vanilla And Chocolate Souffle, Iced

Put the yolks of sixteen eggs in a basin with one teacupful of clarified syrup and one breakfast cupful of water; beat together, then pass it through a fine hair-sieve. Turn the mixture into a saucepan and stir it over a slow fire until it forms a thick custard, but do not allow it to boil. Pour some boiling water in a bowl to warm it, then turn it out; pour the custard into the bowl, stir in one teaspoonful of vanilla flavoring and whip it for several minutes; then stir in one pint of whipped cream and pour all into a souffle-mould. Pack it in ice for two hours, put a layer of chocolate on top that has been melted in iced water, and leave for two hours longer. Serve the souffle in the mould.

Souffle Ice-Cream With Brandy

Mix one-fourth pint of brandy with two whites of Italian meringues and add one pint of the very best cream and three ounces of ginger comfits. Stir these well together, put them into a mould embedded in finely-pounded ice mixed with salt and saltpeter, and let it freeze. When quite firm, turn it out of the mould, and serve.

Souffle Ice-Cream With Maraschino

Mix one teacupful of maraschino with two whites of Italian meringues when they are quite cold. Add one pint of well-whipped cream, and the kernels of eighteen walnuts (the walnuts should be picked before they are quite ripe, and the skins removed from the kernels). See that they are thoroughly incorporated with the other ingredients, and then pour the preparation into a mould, which should be mixed with salt and saltpeter and packed in well-pounded ice. When frozen, turn out, and serve.

Souffle Ice-Cream With Meringue

With the yolks of six eggs, one and one-half teacupfuls of pineapple syrup and a stick of vanilla, make a custard. Mix this with two whites of Italian meringue and one-half teacupful of noyau or maraschino, and then stir in thoroughly one pint of well-whipped cream, and finally two ounces of chocolate pastilles, and one-fourth of a pound of pineapple cut up very small. When well mixed together pour into a mould and place on the ice to freeze. When firm, turn it out, and serve.

Souffle Ice-Cream With Vanilla

Take two whites of Italian meringue, and when they are cold mix them with one ounce of vanilla sugar, and a pint of thoroughly whipped cream. Place a mould on the ice and pour in the mixture; then cover the mould and place it in pounded ice mixed with salt. When hard, turn out, and serve.