1920 What to Drink E L Bertha

ICE CREAMS, SORBETS, SHERBETS

157

£ teaspoonful of vanilla, £ teaspoonful of gelatine, Milk.

Dissolve the gelatine in two tablespoonfuls of milk, and pour the hot coffee over, stirring well ; add sugar and vanilla. Fold in the cream, whipped stiff, pour into the freezer, pack in ice and salt and allow to stand for at least four hours. Serve in attractive tall glasses, topped with a generous spoonful of sweetened whipped cream.

APRICOT PARFAIT

i£ cupfuls of crushed apricots (canned or fresh), 2 tablespoonfuls of lemon juice, f cupful of sugar, i teaspoonful of gelatine, 2 eggs, I cupful of thick cream.

Mash the fruit and press through a fine sieve, add the lemon juice and sugar and heat until it reaches the boiling point, stirring constantly; beat the yolks of the eggs until very light and add slowly to the fruit mixture while hot; return to the fire and cook until a custard-like consistency. Dissolve the gelatine in a very little water and add to the fruit and eggs ; allow to cool ; chill ; beat the whites of the eggs until stiff, and the cream until firm, and add both to the fruit mixture. Pour into a mold, pack in ice and salt and allow to stand for several hours ; serve in tall narrow glasses.

CHERRY PARFAIT

1 cupful of thick cream, 5 cupful of sugar, 6 cupful of water, 2 egg whites, I tablespoonful of gelatine,