30 Planning the Party

BURNT ALMOND PARFAIT—No. 48

~ Prepare almonds—chop 34 cup blanched nutmeats, spread in pan and
brown well in a hot oven. Cool. Fold into plain or yellow parfait just
before moulding. | : |

FIG PARFAIT—No. 49

Slice a large preserved fig or stewed table fig for each parfait glass, add a
spoonful of the syrup, and fill up with parfait; a second layer of the sliced
figs may be placed half way. Broken walnuts may be combined with the figs.

CHOCOLATE PARFAIT—No. 50

Put a spoonful of chocolate syrup (page 4) or a good chocolate sauce, in
bottom of each parfait glass; half fill with plain or white parfait; add
another spoonful of syrup and more parfait. Top may be lightly sprinkled
with powdered cinnamon, grated chocolate or chocolate shot.

GRAPE PARFAIT—No. 51

Heat grape juice and thicken delicately with a little cornstarch smoothly
mixed with cold grape juice or water; cook, stirring constantly until
smoothly thickened, then until starchy taste disappears. A dash of lemon
juice may beadded. Chill before using. Or instead of this grape sauce, use
the thin part of grape jam or some jelly.

Put a spoonful of the grape mixture in the bottom and half way up each
glass.

FRESH BERRY SAUCE—No. 52

yen 906 Beet: 34s iad eee 8 114% cups berries and juice
RE ee ee ....1% teaspoons cornstarch
WHER. le iss 5 Pos Ps ee Lee 34 to 1 cup sugar

AUN ee oe ee as Few grains salt

and stir fruit into sugar mixture.

Cook, stirring constantly, until smoothly thickened, clear, and free of
starchy taste. Add more sugar if necessary—and sharpen flavour with a
little lemon juice. May be served hot on puddings—or chilled on ice cream,
Bavarian cream (vanilla, orange or pineapple), cream puffs, filled sponge
cake, angel cake squares, etc. 7

ICE CREAM SPONGES—No. 53

Scoop the centre from individual sponge cakes. (Home-made, by the
Sponge or Mock-Sponge methods, in the Easy-Way Cake Book—or good
Confectioners’ Sponge Cakes). Leave a sufficient base and side walls;
(the crumbs can be used in a trifle, or in the bottom of dessert glasses with a
spoonful of jam and covered with a light custard or ice cream).

Fill the sponge-cake cases with ice cream, any flavour; set back in place
the ‘‘cap”’ of each cake and cover with the well-chilled fruit or custard sauce’
or with hot chocolate sauce, or chocolate syrup.

There are special shell-cake pans for the making of dainty sokeichiolls