CANTON PARFAIT. Preserved Canton ginger is used for the flavoring of Canton parfait. The sirup that comes with the ginger is also used in the preparation of this dessert. Canton parfait is somewhat of a departure from the ordinary dessert, but is favored by many persons.

• 1 c. sugar
• 1/2 c. water
• 4 eggs
• 2 c. thin cream
• 1/2 c. preserved Canton ginger
• 1/4 c. sirup from ginger
• 1 tsp. vanilla
• 2 Tb. lemon juice
• 1 c. whipping cream

Cook the sugar and water together until they form a thin sirup. Beat the eggs, pour the hot sirup over them, and add the thin cream. Cook in a double boiler until the eggs have thickened. Cool, add the ginger chopped into small pieces, the ginger sirup, vanilla, and lemon juice. Fold into this the heavy cream whipped until it is stiff. Freeze in a mold.

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