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Angel Parfait

Boil a cupful of sugar and half a cupful of water to the soft ball stage. Pour on the whites of two eggs beaten until foaming; beat until cold. Flavor with scant teaspoonful of violet extract, and fold in the whip from three cupfuls of cream. Turn into a mould. Press down the cover over a sheet of paper. Bury in ice and salt for four hours. Turn from the mould, garnish and serve.