The "Queen" cookery books: Ices

place tlie pan on tlie fire and whisk the whole gently together till it drapes the whisk, but mind it does not boil ; now place it in a basin and whisk it sharply till it is cold and stiff, when yon stir into it an equal quantity of stiffly whipped cream, beating it all lightly together with the whisk, then pour it all into a mould and freeze. Or : Beat together over hot water the yolks of six eggs with 6oz. of caster sugar, till quite warm and thick, then lift the pan off the fire, stir into it half a pint of ordinary coffee, just on the boil, and continue to beat the eggs, &c., till they are cold and creamy. When the whole is quite cold and very light, stir into it quickly a pint of stiffly whipped cream, mould, and freeze for three hours or so. If you bury it in ice and salt, be careful to put a weight on the tightly closed lid, or the ice, being so light, will not keep down properly. The coffee for this should be used when on the point of, though not quite actually, boiling, or it will not blend with the eggs, and will come out in dark dirty coloured streaks. Any fruit, nut, or other flavouring can be used instead of the coffee, and makes a very nice dish, though really these are more mousses, than parfaits. Parfait aux Fruits— Whisk a pint of thick cream till very stiff, then drain it for a few minutes on a sieve ; have ready a gill of any fruit pulp to taste, strained from its juice, and mixed with enough caster sugar to bring it to exactly the same consistency as the cream ; then mix it lightly into the whipped cream with a whisk, add a drop or two of flavouring essence if necessary (vanilla always improves all fruit), and. a very few drops of colouring if required ; mould, and freeze for three to four hours. Parfait aux Liqueurs, &c. — Whisk the cream as before, then whisk into it four tablespoonfuls of caster sugar, and a tablespoonful of either very black coffee, or any liqueur such as curaçoa, kirscli, &c., or a teaspoonful of vanilla or any such essence, to taste ; or an ounce of chocolate dissolved in a very little milk or cream, and flavoured with a few drops of vanilla ; mould in the usual way, and freeze for three to four hours. Remember the sugar depends on the flavouring used, liqueurs requiring less than chocolate or essence. Of course, the parfait in this case takes its name from the hqueur, &c., with which it is flavoured. A delicious parfait, aux mille fruits, may be made by preparing a parfait as above, flavouring it with a teaspoonful of vanilla, and just at the last stirring into it a gill of mixed candied fruits, previously cut small and rolled in caster sugar to make each piece of fruit dry and separate so as it does not sink so quickly in the cream. A variante of this is to use marrons glaces instead of the mixed fruit, of course altering the name. In this case use maraschino, about a hqueur-glassful, with the mixed fruit, or a little hqueur brandy with the chestnuts. Parfait au pain his d la Japonaise. — Grate finely about 4oz. of brown breadcrumbs, and steep them in a liqueur-glassful or two of maraschino, half a teaspoonful of vanilla, and a spoonful or so of praline powder, and mix it all well together (if necessary add a little more maraschino, as the quantity required