Bomb Glac� Recipe

1 pint of cream
3/4 pound of sugar
1 pint of water
1 gill of sherry
2 tablespoonfuls of brandy
1 teaspoonful of vanilla
Yolks of six eggs
Put the sugar and water in a saucepan over the fire and stir until the
sugar is dissolved; wipe down the sides of the pan, and boil until the
syrup spins a heavy thread or makes a soft ball when dropped into cold
water. Beat the yolks of the eggs to a cream, add them to the boiling
syrup, and with an egg beater whisk over the fire until you have a
custard-like mixture that will thickly coat a knife blade; strain through a
sieve into a bowl, and whisk until the mixture is stiff and cold. It should
look like a very light sponge cake batter. Add the flavoring. Whip the
cream and stir it carefully into the mixture. Fill the mixture into paper
cases or individual dishes, stand them in a freezing cave or in a tin
bucket that is well packed in salt and ice, cover and freeze for at least
four or five hours.
If you do not have a freezing cave, pack a good sized tin kettle in a small
tub or water bucket. The kettle must have a tight fitting lid. Stand your
cases or molds on the bottom of the tin kettle, which is packed in salt and
ice. Put on top a sheet of letter paper, on top of this another other layer
of molds or cases, and so continue until you have the kettle filled. Put
the lid on the kettle and cover with salt and ice. Make sure that you have
a hole half-way up in the packing bucket or tub, so that there is no danger
of salt water overflowing the kettle. This is a homely but very good
freezing cave.
At serving time, dust the tops of the biscuits with grated macaroons or
chopped almonds, dish on paper mats, and send to the table.
This will fill fifteen biscuit cases.
BISCUITS � la MARIE
1/2 pound of sugar
1 pint of water
1/2 pint of cream
1/2 pound of almond macaroons
1/4 pound of candied or Maraschino cherries
1 teaspoonful of bitter almond extract
Yolks of six eggs
Boil the sugar and water until the syrup will spin a heavy thread. Add the
eggs, beaten until very light. Whip this over the fire for three minutes,
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 Glac�s.
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.