For this purpose it is necessary to procure a bombe mould (see Adams' Illustrations), that is, a round mould formed of two half globes which fit into each other; or, failing this, any iced pudding-mould will suit as well. While the composition, the same as for souffles, is in course of preparation, the mould must be placed ready in the ice, in order that when the cream is poured into it, it may be instantly acted upon by the refrigerating power of the ice; it must then be imbedded and thoroughly covered in with more ice mixed with salt and saltpetre. When about to serve, dip the mould in cold water, wipe it, and turn the bombe out upon a napkin.