The table

1295. Parfait an Cafe a la Parisienne. — Place six ounces of powdered sugar in a saucepan with six egg yolks and a pint of sweet cream, and mix well together for two minutes ; set the saucepan on the hot stove, then stir gently and continually from the bottom, using a spatula, until nearly coming to a boil ; as this is difficult to determine on account of the D ESSEX rs. 371 briskness of the fire, the best way to tell when it is sufficiently done is to lift up the spatula and see whether the cream adheres thickly to it, if so, remove the saucepan from the fire and lay it on the table, add immediately to it four ounces of freshly roasted Mocha coffee in beans, then stir again well for one minute more. Remove the spatula, cover the saucepan with a napkin, put the lid on, and let infuse for one hour. Beat up one pint of fresh sweet cream as for No. 1254, and let rest until needed. Place an ice-cream freezer in a tub, fill it up all round with broken ice mixed with rock-salt, wipe the cover nicely, and then remove it ; strain the infused preparation through a fine sieve into the freezer, put on the cover, then take hold of the handle, and turn the freezer briskly in opposite directions for five minutes ; remove the cover, and with the spatula detach all the cream that adheres to the sides and bottom, recover, and turn sharply as before ; remove the cover, detach the cream from the sides and bottom, replace the cover, and begin turning again in opposite directions for five minutes longer. The cream should now be thoroughly frozen. Drop the whipped cream into the freezer, very little at a time, meanwhile mixing it gently with the spatula, which should take four minutes to accomplish it; then have ready a three-pint, channeled, ice-cream mold, and with an ice-cream spoon fill the mold with the preparation, and put on the lid. Place some broken ice with rock-salt at the bottom, of a pail, lay the mold over, and fill up the pail with more ice and salt, then let freeze for fully one hour. Afterward remove the mold, dip it into lukewarm water, wipe away the ice and salt, and lift it up immediately, take off the cover, and turn the cream onto a cold dessert-dish with a folded napkin, and serve. 1296. Rice and Cream a la Croce.— Put one pint of cold milk into a saucepan, adding one pint of cold water and half a saltspoonful of salt, place the pan on the hot stove, and when boiling, throw in four ounces of well-cleaned, raw rice; then with a spatula stir slowly and continually at the bottom while it is cooking for twenty-five minutes, then take the pan from off the fire, lay it on a table, and add immediately four ounces of powdered sugar and one ounce of fresh butter ; mix well together with a spatula for two minutes, then transfer it into another vessel, and set it in a cold place for one hour to have it thoroughly cooled off. Whip to a froth one pint of sweet cream as for No. 1254, cover the basin with a napkin, and let rest for twenty minutes ; should there be any milk settled at the bottom, pour it off, and add to the cream two ounces of powdered sugar and one teaspoonful of vanilla flavoring, then with a wire whip beat well together for two minutes longer, and remove the whip.