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Cocoa Parfait

4 tablespoons Lowney's Cocoa 1/4 teaspoon salt 4 egg yolks 2 teaspoons vanilla 2 cups cream Boil sugar and water together ten minutes, pour syrup on to cocoa which has been beaten with the egg yolks; cook over hot water until of the consistency of soft custard. Beat until cold; add the cream which has been beaten until stiff, vanilla, and salt. Turn into mold, cover, and pack in equal measures of finely crushed ice and rock salt. Let stand four hours. Remove from mold and garnish with cream, sweetened and flavored, and press through the pastry bag.

The parfait may be served in champagne glasses and garnished with beaten cream and candied cherries. See colored illustration, Plate XI, page 251.