Page:The dainty sweet book, from the International cooking library (1903).djvu/49

THEIR ICES, CREAMS AND SWEETS

BOMBE EXCELSIOR

Take a half pint of apricot pulp, strained through a fine sieve, one-fourth pint of water, sugar until it attains twenty degrees and let freeze. Coat the sides of a bombe mould with this mixture and fill interior with a maraschino moss mixed with pieces of macaroons dipped in maraschino. For the mousse: Break four yolks of eggs in a dish, one-fourth pint of twenty-eight degree syrup, mix the while and thicken in a vessel submerged in another one filled with warm water. Let cool by beating it. Add half pint of whipped cream, one glass of maraschino and the macaroons. Close the mould and let freeze for one and a half hours.

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