130/133 Stir over ice water until just beginning to form, then fold into it one cup of whipped cream. Fasten strips of white paper around paper souffle cases, letting the strips rise an inch and a half above the cases, fixing in place with sealing-wax, mucilage, or a stitch. Fill the cases and the papers surrounding them with the cheese mixture, and set them in a pail or mould that is thoroughly chilled. Press the cover down over a paper, and pack in equal parts of ice and salt. |