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Angel Parfait

1 pt. whipping cream 2 t vanilla-little salt Boil sugar and water without stirring until it spins a thread. Remove from stove, add slowly to the stiffly beaten eggwhites and continue to beat until thick. Add vanilla and a few grains of salt and combine with cream which has been whipped. Turn into tray and allow to freeze without stirring for at least 12 hours, though it may stand longer with satisfactory results. Serve with maraschino cherries or fresh berries. • APRICOT MOUSSE 1 C sweetened apricot pulp 1/2 pt. cream Kelvinator.

Vanilla or almond extract to taste Pinch salt 1 t gelatine Prepare apricot pulp by rubbing canned or cooked dried apricots through a sieve. Put gelatine in a very little cold water to dissolve, melting it over hot water-add to fruit. Now add cream whipped and salt, extracts and more sugar, if necessary. Freeze in tray of electric refrigerator for about 22 hours, stirring occasionally so that it will not get too icy around the edge. The gelatine may be omitted but freezing time will be lengthened.

Mrs. A. L. Johnson. 1 lb. cranberries 1 qt. water