Strawberry Parfait

 

1 cup sugar
¹/2 cup water
¹/8 teaspoon salt
2 egg whites 
1 ¹/2 cups crushed strawberries 
1 ¹/2 cups whipping cream

Boil sugar, water and salt to the soft ball stage (234° F.). Pour slowly over stiffly beaten egg whites and continue beating until cold. Carefully fold in crushed berries and then the whipped cream. Turn into mold and pack in ice and salt for about 4 hours or freeze in freezing tray of a mechanical refrigerator, When ready to serve, garnish with whipped cream and strawberries cut in eighths.

Yield: 8 servings.

From my collection of old cookbooks and recipe cut-outs – Ted