If you do not have a freezing cave, pack a good sized tin kettle in a small tub or water bucket. The kettle must have a tight fitting lid. Stand your cases or molds on the bottom of the tin kettle, which is packed in salt and ice. Put on top a sheet of letter paper, on top of this another other layer of molds or cases, and so continue until you have the kettle filled. Put the lid on the kettle and cover with salt and ice. Make sure that you have a hole half-way up in the packing bucket or tub, so that there is no danger of salt water overflowing the kettle. This is a homely but very good freezing cave.
At serving time, dust the tops of the biscuits with grated macaroons or chopped almonds, dish on paper mats, and send to the table.
This will fill fifteen biscuit cases.
BISCUITS à la MARIE
1/2 pound of sugar
1 pint of water
1/2 pint of cream
1/2 pound of almond macaroons
1/4 pound of candied or Maraschino cherries
1 teaspoonful of bitter almond extract
Yolks of six eggs
Boil the sugar and water until the syrup will spin a heavy thread. Add the eggs, beaten until very light. Whip this over the fire for three minutes, take it from the fire, strain into a bowl, and whip until thick and cold. Add the flavoring and the macaroons, that have been dried, grated and sifted. Add the cream, whipped. Fill the mixture into paper cases, and freeze as directed for Biscuits Glacés.
An extra half pint of cream may be whipped for garnish at serving time, if desired; otherwise, garnish the top with chopped maraschino cherries, and send to the table.
This will fill twelve biscuit cases.
BOMB GLACÉ
Pack a two quart bomb glacé mold in salt and ice. Remove the lid, and line the mold with a quart of well-made vanilla ice cream. Fill the centre with one half the recipe for Biscuit Glacé mixture, that has been packed in a freezer until icy cold. Put on the lid, bind the edge with a piece of muslin dipped in paraffin or suet, cover the mold with salt and ice, and stand aside three hours to freeze.