Café parfait
Put together one quart of thick cream, one gill of clear, strong coffee and a cupful of fine white sugar. Whip all light in a cream churn, or with any other appliance you have for whipping cream. When stiff and light put into a mold that will fit in a freezer, and bind a strip of cloth or several folds of tissue paper about the top of the mold so as to keep the salt water from getting in. Put the mold into a freezer tub and surround it with fine ice and rock salt, well packed down. It should stand in this for at least three hours. As a rule it is served heaped in glasses or cups.