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 Glaces.

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 GLACE

Pack a two quart bomb glace 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 Glace 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.

This will serve twelve persons.


BISCUIT TORTONI

1 quart of cream
1/2 pound of sugar
1 gill of maraschino
2 tablespoonfuls of sherry