Cafe Parfait, No. 1

Mix half a cup of strong clear coffee with one pint of medium cream. Sweeten to taste and stir until the sugar is dissolved. Place the bowl of cream in a pan of ice. When the cream is chilled, whip it with a whip-churn and skim off the froth into a strainer placed over a granite pan, which should be in another pan of ice to keep the whipped portion cold. Pack a mould in ice and salt, and when the whipped cream is drained, pack it into the mould. The liquid cream which drains through may be whipped again. Be careful not to have any liquid cream in the mould. Cover the mould and let it stand in the ice from two to three hours.

Cafe Parfait, No. 2

Make half a cup clear strong coffee. Beat the yolks of three eggs, add half a saltspoon of salt and half a cup of sugar, and when well mixed stir it into the coffee and cook in a double boiler till thick and smooth, stirring constantly. Strain, and when cold add one quart of cream, whipped. Beat until well blended, and add more sugar if needed. Turn into the freezer can, packed in ice and salt, and freeze without turning the crank.

Line a melon mould with an inch-thick layer of vanilla or plain coffee ice cream, then fill the centre with the whipped cream as in No. 1, and cover with ice cream. Pack in ice and salt, and let it stand for three hours.

Cafe Pralines

Beat yolks of four eggs, add four table-spoonfuls of sugar and four tablespoonfuls of black coffee. Cook in double boiler until thick and creamy, stirring constantly. Then turn it out and beat until it is cold. Add four tablespoonfuls of praline powder, and fold in lightly the drained whip from one pint of cream. Turn into a mould, and pack in ice and salt, and let it stand four hours.

Praline powder is made by powdering fine peanut, almond, or any nut candy which has been boiled in sugar until brown.