Cafe Parfait

½ cup coffee 1/2 cup sugar

1 cup cold water Yolks of 2 eggs

1 pint thick cream

Steep the coffee in the water and simmer until reduced to one half the amount; strain it over the yolks of the eggs, well mixed with the sugar; and cook in a double boiler until thick and smooth. Beat the cream to a stiff froth; add the coffee mixture when cool; pour into a mold or ice-cream can and let stand in ice and salt for three hours. Use equal parts of ice and salt and do not stir or turn the mixture.

Chocolate Parfait

2 ounces unsweetened chocolate ¼ cup hot water 1 cup sugar

Yolks of 4 eggs

1 pint whipped cream

1 teaspoon vanilla

Cook the first three ingredients until thick; pour over the beaten eggs and cook in a double boiler until the mixture coats the spoon. Cool thoroughly; add the whipped cream; flavor and freeze like Cafe Parfait.