ICED SOUFFLE, WITH MARASCHINO.
INGREDIENTS:—One pint of clarified syrup, twelve yolks of eggs, and two whole eggs, a large wine-glassful of maraschino.
Mix the whole of the ingredients in an earthen basin; then pour the preparation into an egg-bowl that has been previously warmed with hot water and wiped dry; whisk the soufflé briskly (the egg-bowl being placed on a stove containing hot ashes) until it resembles a well-prepared firm sponge-cake batter. Next fill a soufflé dish, lining with the whisked preparation to an inch or two above the rim, a band of stout paper having been secured round the case with a pin or string, to prevent the preparation from flowing over. The soufflé must now be placed in a circular tin box with a tight-fitting lid; the box to be immersed in pounded ice mixed with salt and half a pound of saltpetre well mixed, a wet cloth being placed over the top, and allowed to remain thus in ice for about three hours before it is served; when previously to sending the soufflé to table, the band of paper must be removed, and some sifted macaroon powder or grated chocolate shook over the surface, in order to give it the appearance of a baked soufflé.
Very strong coffee, made in the ordinary way, must be substituted for the maraschino.
These soufflés may be greatly varied by altering the flavour; using for that purpose any kind of liqueur, orange-flower-water, vanilla, orange, lemon, &c., &c., &c.