1 pt. heavy cream
Beat egg yolks light—add sugar and mix with ¾ cup pineapple juice. Stir over fire until thick as cream. Remove from fire and add gelatine which has been soaked for 5 minutes in cold water. Add pineapple and cool. Fold into cream and freeze.
Plain Parfait
⅔ cup sugar
½ cup water
2 eggs
1 tsp. vanilla
1½ cups whipping cream
Boil water and sugar until the syrup spins a thread. Beat egg yolks until light lemon colored. Gradually pour hot syrup over beaten egg yolks, beating constantly, then pour mixture gradually over stiffly-beaten egg whites, beating all the time. Cool. Add flavoring and fold in whipped cream. Freeze.