Parfaits are flavorings, whipped cream and eggs. They are frozen by being packed in ice and salt.

Angel Parfait

Boil one cup of sugar and one-half cup of water till it threads, then pour in a fine stream on the whites of two eggs beaten till foamy. Set in a dish of ice water and beat until cold. Add two teaspoon-fuls of vanilla, fold into it two cups of heavy cream beaten stiff. Turn into a mould and pack in ice and salt for three hours, two measures of ice to one of salt.

Pineapple Parfait

Make the same as angel parfait, omitting the vanilla and stirring into the syrup and eggs when cold one cup of grated pineapple.

Maple Parfait

To one cup of rich maple syrup add the beaten yolks of two eggs, cook in a sauce pan, stirring continually till it boils. Boil for five minutes, strain, set aside to cool. Beat two cups of heavy cream until stiff, then fold in the beaten whites of the eggs. Whip the syrup with a Dover beater until very light, and stir all the ingredients together; mould and pack in ice and salt for three hours. This amount will serve twelve people.

Ginger Parfait

Heat one cup of ginger syrup, pour slowly over the whites of two eggs; beat two cups of heavy cream stiff, add to the other ingredients when cold, with half a cup of the preserved ginger that has been put through a meat grinder, or chopped very fine. Pack in ice and salt for three hours.

Cafe Parfait

Boil one cup of clear black coffee and three-fourths of a cup of sugar to a thick syrup, then slowly pour over the whites of two eggs that have been beaten to a foam; beat till cold, mix with two cups of heavy cream that has been whipped stiff, mould and pack in ice and salt for three hours.

Parfaits Of Chestnuts Or Candied Fruits

Make an angel parfait; when ready to put in the mould, add a cup of boiled chestnuts or candied fruits that have been soaking in brandy for half an hour; drain well from the brandy, roll in powdered sugar and mix with the parfait; mould and pack in ice and salt for three hours.

Parfaits Of Tea And Orange Peel

1 cup of strong black tea. 1 cup of sugar. 4 eggs.

2 cups heavy cream.

1/2 cup candied orange peel.

Mix the tea, sugar and beaten yolks of eggs together, cook in double boiler until thick and creamy. When cold, mix with it the cream beaten stiff, and the whites of the eggs, also. Cut the candied peel in small pieces, soak until very soft in maraschino or orange syrup or juice, fold into the mixture; pack in ice and salt for three or four hours. Serve, garnished with candied peel.

Banana Parfait

Peel and mash to a pulp half a dozen bananas; add to them a wine glass of rum and one of maraschino, a tablespoonful of lemon juice (a few drops of yellow vegetable coloring mixed with a little cream will improve the color), one-half cup of sugar, three eggs, the yolks and whites beaten separately, one cup of heavy cream whipped stiffly; mix all together, folding the whites in last; put in a mould, pack in ice and salt for four hours, using equal parts of ice and salt. The liquor can be omitted; three hours would be long enough to freeze. Apricots or peaches can be used in the same way.

Biscuit Glace Or Tortoni

Make a thick syrup of one cup of sugar and one-fourth cup of water. Beat the yolks of four eggs. When the syrup is cool, add to the eggs with half a cup of cream. Cook all in a double boiler until the mixture coats the spoon like a custard, then place in a dish of ice water and whip till cold; then fold in two cups of heavy cream whipped stiff, flavor with vanilla or maraschino. Put the mixture in paper boxes, sprinkle over the top almonds browned and chopped fine, or macaroons rolled to a fine powder. Put the boxes in a tin pail, place paper between each layer. Pack in ice and salt for four hours.

College Ices

Put into a frappe glass two tablespoonfuls of any kind of fruit or berries that have been sugared and flavored with a little brandy or wine; fill the glass with vanilla ice cream; pour over the top a little fruit syrup or chocolate sauce.

Gooseberry Sorbet

Cook together one quart of gooseberries, two cups of water and one cup of sugar till soft, then add a tablespoonful of lemon juice and a little green vegetable coloring. When cold freeze. When quite stiff, add a wine glass of maraschino and two tablespoonfuls of rum. Before adding the lemon juice and coloring, mash through a fine sieve.

Cholocate Surprise

Line a melon mould with a rich chocolate ice cream about one inch thick, fill up with orange sherbet, cover the top with the ice cream. Pack the mould in ice and salt for two hours. When ready to serve, surround with crystallized orange peel.

Coupe De Jaque

Pill frappe glasses one-third full of the following mixture: Cut in small pieces equal quantities of orange, pineapple, white grapes and English walnuts; soak in brandy for two hours. Fill up the glasses with orange sherbet.

Coupes Venus

Put two generous spoonfuls of vanilla or peach ice cream into champagne glasses. Make a shallow depression in the cream and into it set a whole preserved peach. Set a maraschino cherry on the peach.