_eight to ten servings_
¹⁄₄ cup water
1 cup sugar
2 egg whites
¹⁄₁₆ teaspoon salt
2 teaspoons vanilla
1 pint whipping cream
Cook water and sugar slowly without stirring until it spins a thread
(236° F.). Combine slowly with stiffly beaten egg whites to which salt
has been added. Continue to beat until thick. Cool. Add vanilla;
combine with the chilled whipped cream. Pour into Frigidaire freezing
tray. Freeze without stirring. See page 4 for use of Cold-Control.
This should be served with crushed fruit. When served in parfait
glasses, add whipped cream and garnish with grapes, preserved cherries,
or other fruit.