Maple Parfait

4 egg yolks

1 pint heavy cream

2 cupfuls heated maple syrup

Beat the egg yolks until light, then stir in the hot syrup. Pour into a double boiler, and cook until the mixture coats a spoon. Cool, and fold in the cream, whipped. Pour in a mould, seal and pack in equal quantities of ice and salt for four hours, according to general directions.

Fig Parfait

1/4 pound figs, soaked over night in water to barely cover

1 tablespoonful lemon juice

1 tablespoonful orange juice

1 cupful granulated sugar 1/2 cupful boiling water

4 egg yolks

2 cupfuls heavy cream

Boil the sugar and water until it threads. Beat the egg yolks light, then pour this syrup slowly onto them. Return to a double boiler and stir until the mixture coats the spoon. Remove and chill. In the meantime, the figs should have been cooked slowly for two hours in the water in which they were soaked, removed from the liquor and rubbed through a sieve. Add the fruit juices to the cream, beat until half-firm, and whip in the fig mixture. Combine the parfait custard with this and pour into the mould. Seal and pack in equal parts of ice and salt for four hours, according to general directions. Serve with sliced orange sections, or a compote of oranges.

Snow Parfait

1 cupful granulated sugar 1/4 cupful boiling water 1 egg white

2 teaspoonfuls vanilla extract 1 pint heavy cream

Boil the water and sugar until it spins a short thread, then pour slowly into the beaten egg white. Cool the mixture. Whip the cream and vanilla, stiff, and combine. Turn into a mould, seal and let stand in equal parts of ice and salt for four hours as in general directions.

Pineapple Parfait

1 cupful pineapple syrup

2 egg yolks

Few gratings lemon rind

2/3 cupful sugar 1 pint heavy cream

Beat together the sugar and egg yolks. Stir in the pineapple syrup, which should be heated, and cook over boiling water until slightly thickened. Cool, add the lemon and combine with the cream, whipped stiff. Pack in a mould, as directed, and freeze in equal parts of ice and salt for four hours. If desired, the mould may be garnished with half slices of canned pineapple.

Garden Parfait

1 teaspoonful granulated gelatine 1/4 cupful cold water 3/4 cupful rich grape juice

1/2 teaspoonful lemon juice

1 cupful sugar

1 pint heavy cream

Let the gelatine stand in the cold water for five minutes and then dissolve over steam. Add the grape juice, together with the sugar and lemon, and let stand until the sugar is thoroughly dissolved. When the whole is well-chilled, fold it into the cream, whipped stiff. Pack into a mould, seal and bury in equal parts of ice and salt for four hours as in general directions. For serving, unmould and garnish with candied violets and leaves cut from angelica, placed as though they were growing. Garnish further with whipped cream if desired.

Caramel Parfait

1 cupful sugar

2 egg yolks

1/2 cupful boiling water 1 teaspoonful vanilla

1 1/2 cupfuls heavy cream 1/2 tablespoonful granulated gelatine, soaked in water to cover

Caramelize one-half of the sugar; add carefully to it the boiling water, and, after it has dissolved again, turn it onto the egg yolks, which have been beaten with the remaining sugar. Cook over hot water until thick like custard, add the gelatine which has soaked at least five minutes, and chill the mixture until it is slightly stiffened. Whip the cream solid with the vanilla; fold it gently into the caramel mixture and pour into a mould. Seal, and pack in equal parts of ice and salt for four hours, according to the general directions.

Coffee Parfait

4 egg yolks 1 cupful sugar 1/4 cupful water

1/2 teaspoonful vanilla

1/2 cupful very strong coffee

2 cupfuls heavy cream

Boil the sugar and water five minutes, then pour slowly onto the egg yolks, beaten very light; return to the double boiler, and cook until the mixture coats a spoon. Beat until cold, then add the coffee and vanilla, and whip into the cream, beaten until nearly solid. Turn into a mould, seal and pack in equal parts ice and salt for four hours according to the general directions. Serve with whipped cream and Maraschino cherries, or a garnish of tiny meringues.

Christmas Bombe

Line a quart brick mould with very white vanilla ice cream. Fill in the hollow with strawberry mousse, and cover over with the cream, then freeze for three hours in equal parts of ice and salt. Unmould upon an ice cream platter, arrange candied cherries and angelica leaves and stems to simulate holly, and, if convenient, serve surrounded with tiny meringues, colored a delicate green, and strewn with shredded candied cherries just before baking.