PARFAIT AU CAFÉ AND CAFÉ PRALINÉ
Put the yolks of five eggs into a saucepan; beat them light; add three tablespoonfuls of sugar syrup and four tablespoonfuls of strong black coffee. Stir the mixture over a slow fire until it is enough thickened to make a thick coating on the spoon. Turn it into a bowl and beat it until it is cold and light. If making coffee praliné, add three tablespoonfuls of praline powder (see [below]). Mix in lightly a pint of cream whipped to a stiff froth. If any liquid has drained from the cream do not let it go in. Turn the mixture into a mold holding three pints and pack in ice and salt for four hours.
CHOCOLATE PARFAIT AND CHOCOLATE PRALINÉ
Put the yolks of five eggs into a saucepan; beat them until light; add three tablespoonfuls of sugar syrup. Cook over a slow fire, stirring constantly until it makes a thick coating on the spoon. Turn it into a bowl; add two ounces of melted unsweetened chocolate and beat until it is cold and light. If making chocolate praliné, add three tablespoonfuls of praline powder; stir in lightly a pint of cream whipped to a stiff froth. If any liquid has drained from the cream do not let it go in. Pack in ice and salt for four hours. This makes three pints of cream.
PRALINE POWDER
Put one and a half cupfuls of sugar and a half cupful of water into a saucepan on the fire; stir until the sugar is well dissolved; then add a cupful of shelled almonds and a cupful of shelled filberts without removing the skins. Let it cook, without touching, until it attains a golden color, the caramel stage. Turn it onto a slab or oiled dish. When it is cold pound it in a mortar to a coarse powder. Keep the praline powder in a close preserve jar ready for use.
ANGEL PARFAIT
Whip the whites of three eggs to a stiff froth. Put a half cupful of sugar and a half cupful of water into a saucepan on the fire. Stir until the sugar is dissolved, then let it cook slowly, without touching, to the ball, or until a little dropped into cold water will form a ball when rolled between the fingers. Pour three tablespoonfuls of the boiling-hot syrup slowly onto the whipped whites, beating constantly. Add a teaspoonful of vanilla, or of maraschino, or of sherry, or of noyau, or any other flavoring. When the Italian meringue is cold, add a pint of cream whipped to a stiff froth. Do not let any liquid that has drained from the cream go into the mixture. Mold and pack in ice and salt for four hours.