Biscuit Cream Ice for Coffee Mousse.—Take half a
pint of vanilla biscuits that have been rubbed through a
wire sieve, mix with them four tablespoonfuls of Marshall's
Kirsch Syrup, a wineglassful of Silver Rays (white) rum,
a teaspoonful of vanilla essence, one pint of stiffly-whipped
cream, that is sweetened with one ounce of castor sugar
and flavoured with as much ground cinnamon as will cover
a threepenny piece; put the mixture into the charged
freezing machine and freeze it dry, then put it into
asparagus moulds; place these in the charged ice cave for
three hours, then turn out in the usual way and use as
instructed.