157 / 184
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,