Angel Parfait

1/2 cup sugar. 1/2 pint whipping cream. 1/2 cup water. Whites of 2 eggs.

Boil sugar and water until it threads. Beat whites of eggs stiff and add the syrup. Whip the cream stiff and fold into the syrup and eggs; add vanilla and pack in salt and ice. Let stand four hours. Put fruit and nuts in if desired.

Mrs. Geo. McKean

Ginger Parfait

1 cup sugar. 1 pint heavy cream. Whites of 3 eggs. 1 cup water. 1 tablespoon lemon juice. 1 cup preserved ginger (cut in small pieces). 2 tablespoons ginger syrup.

Boil sugar and water until it threads; add it slowly to the stiffly beaten whites; then the lemon juice and ginger-syrup. Pour into a mold that it will fill and pack in equal parts of ice and salt. Let stand 3 or 4 hours.

K. L. Savigny.

Maple Parfait

1 1/2 to 2 cups of maple syrup. 4 eggs. 1 pint whipping cream.

Bring the syrup to boiling point; add it slowly to the beaten yolks, stir until it thickens; cool. Have cream ready; fold it into the syrup and egg mixture. Beat whites of eggs stiff and fold them in also. Put into a mold and let it stand in ice and salt 4 hours. Mrs. Geo. McKean.