Make a custard of the yolks, milk and sugar (see [p. 15]). Boil, peel, pound and put through a fine sieve the chestnuts. Mix with the cold custard and vanilla and put in the freezer. When nearly firm add the fruit, cream and maraschino (this may be omitted). Beat well together and leave until frozen. Garnish with angelica and candied cherries.
*Parfait (Chocolate)
1 pint milk
10 yolks
¹⁄₂ lb. powdered sugar
¹⁄₄ lb. chocolate
1 dessert-spoon vanilla
¹⁄₂ pint cream
Make a custard of the milk, yolks and sugar (see [p. 15]). Melt the chocolate with a very little water. Add it to the custard. Put through a fine sieve. Stir over ice till cold. Add the whipped cream and beat well together. Pack in ice and leave two hours.
*Parfait (Coffee)
1 pint cream
1 cup powdered sugar
¹⁄₂ cup strong clear coffee
Mix together. Whip on ice. Take off the froth and put into a freezer or mould. Do not touch it. Leave for two hours.
*Strawberry Cream
¹⁄₂ lb. sugar
1 pint water
1 quart strawberries
¹⁄₂ pint whipped cream
Boil the sugar and water for half an hour. Add the strawberries. Simmer gently for quarter of an hour. Take off the fire and cool. When cold put in a freezer and stir occasionally till frozen. When frozen stir in the cream, which can be slightly sweetened.