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Maple Parfait

One large cup of maple syrup, four eggs, one pint of rich thick cream. Whip the cream and let stand a while to cool and drain; make a custard of the syrup and the yolks of the eggs, and set aside to cool; beat the whites of the eggs to a stiff froth, mix with the cream and the custard. Then pack in ice and salt for two and a half hours.

— Miss Charlotte T. Dubois