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Honey Parfait

1/2 Cup Honey 2 Eggs 1 Teaspoon Gelatine 1 Cup Cream, Whipped Soften the gelatine in the cold water, and dissolve in hot water. Beat the yolks of the eggs well and then beat the honey in gradually. Heat slowly with the gelatine until thick. Cool, add the well-beaten whites of the eggs and the whipped cream and freeze.