CAFÉ PARFAIT. Coffee used to flavor parfait makes a dessert that appeals to many. When hot coffee is not included in the meal on a warm day, this beverage need not be omitted altogether, for it may be used to flavor the dessert.

• 1/4 c. ground coffee
• 1 c. milk
• 1 c. sugar
• 3 c. thin cream
• 3 eggs
• 1 c. heavy cream

Scald the coffee and milk together for about 20 minutes, strain, and add the sugar and thin cream. Stir until the sugar dissolves. Beat the eggs and add them to the warm mixture. Cook together until the eggs have thickened and then cool. Whip the heavy cream, fold this into the custard, and freeze. Serve with sweetened whipped cream.

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