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Angel Parfait

Whites 3 eggs 1 pint heavy cream 1 tablespoon vanilla Boil sugar and water until syrup will thread when dropped from tip of spoon. Pour slowly on the beaten whites of eggs, and continue the beating until mixture is cool. Add cream beaten until stiff, and vanilla; then freeze.

Café Parfait 1 cup milk 1/4 cup Mocha coffee Yolks 3 eggs 1/8 teaspoon salt 1 cup sugar 3 cups thin cream Scald milk with coffee, and add one-half the sugar; without straining, use this mixture for making custard, with eggs, salt, and remaining sugar; add one cup cream and let stand thirty minutes; cool, strain through double cheesecloth, add remaining cream, and freeze. Line a mould, fill with Italian Meringue, cover, pack in salt and ice, using two parts crushed ice to one part rock salt, and let stand three hours. 1½ cup sugar 1/4 cup water