FRAPPÉ
A frappé is nothing more nor less than a water ice partly frozen. For instance, Café Frappé is a partly frozen coffee. The mixture looks like wet snow. A Champagne Frappé is champagne packed in salt and ice and the bottles agitated until the champagne is partly frozen.
PARFAIT
A parfait is a dessert made from frozen whipped cream, sweetened and flavored. An old fashioned parfait was not frozen in an ice cream freezer; the mixture was packed at once into a mold, the mold packed in salt and ice to freeze for two or three hours. To be perfect, the mixture must be frozen on the outside to the depth of one and a half to two inches, with a soft centre. The quick parfait given under frozen desserts is now in general use.
MOUSSE
A mousse is a parfait frozen to the centre. These mixtures are not smooth like ice cream, but are frozen in crystals and to be exactly correct, should look like moss when cut.
BURNT ALMOND MOUSSE
1/4 pound of Jordan almonds
2 ounces of almond paste
2/3 cupful of powdered sugar
1 pint of thick cream
1 teaspoonful of almond extract