e_, and possible of execution at home, will
be welcome to those who wish to vary the eternal ice cream and charlotte
russe, with other sweets more elegant and likely to be equally popular.

ICED SOUFFLE A LA BYRON.--One pint of sugar syrup of 32 degrees (get
this at a druggist's if you do not understand sugar boiling), three
gills of strained raspberry juice, one lemon, one gill of maraschino,
fifteen yolks of eggs, two ounces of chocolate drops, half a pint of
very thick cream whipped.

Method of making this and the next recipe is as follows: Mix the syrup
and yolks of eggs, strain into a warm bowl, add the raspberry and lemon
juice and maraschino, whisk till it creams well, then take the bowl out
of the hot water and whisk ten minutes longer; add the chocolate drops
and whipped cream; lightly fill a case or mold, and set in a freezer for
two hours, then cover the surface with lady-fingers (or sponge cake)
dried in the oven a pale brown, and rolled. Serve at once.

Another frozen _souffle_ is as follows:

One pint of syrup, 32 degrees, half a pint of noyeau, half a pint of
cherry juice, two ounces of bruised macaroons, half a pint of thick
cream whipped, made in the same way as the last. I may here say that the
fruit juices can be procured now at all good druggists, so that these
_souffles_ are very attainable in winter, and as noyeau and maraschino
do not form part of the stores in a family of small means, I will give
in this chapter recipes for the making of very fair imitations of the
genuine _liqueurs_.

BISCUIT GLACE A LA CHARLES DICKENS.--One pint of syrup (32 deg.), fifteen
yolks of eggs, three gills of peach pulp, colored pink with cochineal,
one gill of noyeau, half a pint of thick cream, and a little chocolate
water-ice, made with half a pint of syrup and four ounces of the best
chocolate smoothly mixed and frozen ready.

Mix syrup, yolks, peach pulps, noyeau, and a few drops of vanilla, whip
high; mix with the whipped cream, and set in ice for one hour and a half
in brick-shaped molds, then turn out (if very firm), and cut in slices
an inch thick, and coat them all over, or on top and sides, with the
chocolate ice, smoothing with a knife dipped in cold water; serve in
paper cases.

BISCUIT GLACE A LA THACKERAY.--One pint of syrup (32 deg.), one pint of
strawberry pulp, fifteen yolks of eggs, one ounce of vanilla sugar
(flavor a little sugar with vanilla), half a pint of thick cream.

Mix syrup, yolk