BISCUIT GLACÉ
One-half pint cream, whipped, six eggs; beat whites to a stiff froth; five scant tablespoons sugar boiled in same amount of water slowly for twenty-five minutes. Stir hot syrup into stiff froth, then beat yolks well and mix; then boil in double boiler for ten minutes, stirring all the time, and doing the same while cooling by placing pot in basin of cold water. When cool add one teaspoon of vanilla, mix with cream; place in freezer and pack with salt and ice. Let stand from five to six hours before serving.
Mrs. Shipley