Bombe of Violet Ice.—Remove the stalks from
some fine, richly coloured, and fresh violets, and
pound them to a smooth paste with a little sugar,
and a tiny pinch of orris root, then mix this paste
with thick and stiffly whipped cream, and freeze;
when like stiff batter mould it in a bombe mould,
and freeze in the cave. Serve garnished with
crystallized violets. It is difficult to give the quan-
tities for this, as it depends greatly on the colour
and perfume of the flowers, but when made, as this
ice sometimes is, with crystallized violets, it will take
about half a pound to the quart of cream.