PINEAPPLE CREAM
Two cups water; one cup sugar; one can grated pineapple; two cups cream; make syrup by boiling sugar and water fifteen minutes; strain, cool, and add pineapple, and freeze to a mush. Fold in whip from cream; let stand thirty minutes before serving. Serve in frappe glasses and garnish with candied pineapple.
MAPLE PARFAIT Mrs. Earl Combs
One cup of maple syrup: three eggs; a pinch salt; two cups whipped cream; one teaspoonful lemon juice; beat eggs very light, bring maple syrup to boiling point: pour it on the eggs, beating while pouring. Cook all together until thick, then set aside to cool. When cool, add whipping cream, mix thoroughly, turn into mold, cover closely and bury in ice and salt for three hours.
ANGEL PARFAIT Mrs. Frank A. Simmons
Boil together one-half cup sugar and one-half cup water until a soft ball can be formed. Whip whites of three eggs until foamy but not stiff; pour syrup in a fine stream over them, beating until cold. Add one tablespoonful vanilla. Fold in one pint thick cream, beaten stiff. Turn into a quart mold and pack in salt and ice for four hours. Serve in high glasses and decorate with candied cherries.
CAFE PARFAIT L. E. Kennedy
One pint whipping cream; two tablespoonfuls black coffee; sugar to taste. Whip until stiff; put into a colander to drain. Pack in ice for three hours.
GRAPE PARFAIT
Put one cup of sugar over the fire with half a cup of grape-juice, bring to a boil and cook until it will spin a thread from the tip of the spoon. Have ready the yolks of three eggs, beaten well, pour the grape-juice syrup upon it, and add two cups of whipped cream. Turn into a mold, pack in ice, salt and leave for three hours.