MAPLE PARFAIT—­Beat four eggs slightly in a double boiler, pour in one cup of hot maple sirup, stirring all the time.  Cook until thick, cool, and add one pint of thick cream beaten stiff.  Pour into a mold and pack in equal parts of ice and salt.  Let stand three hours.

PINEAPPLE PARFAIT—­Cook for five minutes over the fire one cup granulated sugar and a quarter cup of water.  Beat the yolks of six eggs until lemon colored and thick, then add the sirup little by little, constantly beating.  Cook in a double boiler until the custard coats the spoon, then strain and beat until cold.  Add two cupfuls pineapple pulp pressed through a sieve and fold in a pint of cream whipped stiff.  Pack and bury in the ice and salt mixture.

STRAWBERRY PARFAIT—­Hull, wash and drain some sweet strawberries.  Press through a strainer enough to give about two-thirds of a cup of pulp.  Cook together in a graniteware saucepan one cupful granulated sugar and half a cup of water until it spins a thread.  Do not stir while cooking.  Whip two whites of eggs stiff and then pour the hot sirup over them and continue beating them until the mixture is cold.  As it thickens add the crushed berries, a spoonful at a time.  Have ready a pint of cream whipped to a solid froth, stir lightly into the egg and berry mixture, then pack into a covered mold and bury in ice and salt, equal proportions, leaving it for several hours.

VIOLET PARFAIT—­This is made the same as white parfait, using one-third cup of grape juice instead of the boiling water, and adding half a cup of grape juice and the juice of half a lemon to the cream before beating.

VANILLA PARFAIT—­Cook a half cup each sugar and water over the fire until it threads.  Do not stir after the sugar has dissolved.  Beat the whites of three eggs until very stiff, pour the sirup slowly over it, beating constantly.  Flavor with vanilla, and when cold fold in a pint of cream whipped stiff.  Pour into a mold and pack.

PRESERVES, PICKLES AND RELISH

CHERRY PICKLES—­Stem, but do not pit, large ripe cherries.  Put into a jar and cover with a sirup made from two cups of sugar, two cups of vinegar and a rounding teaspoon each of ground cloves and cinnamon cooked together five minutes.  Let stand two days, pour off the vinegar, reheat and pour over the cherries, then seal.

CHILI SAUCE—­Peel and slice six large ripe tomatoes, add four onions chopped fine, three-quarters of a cup of brown sugar, one-quarter cup of salt, four cups of vinegar and two teaspoons each of ginger and cloves and one-half teaspoon of cayenne pepper.  Cook together one hour and seal in small glass jars.

COLD CATSUP—­Cut four quarts of tomatoes fine, add one cup of chopped onion, one cup of nasturtium seeds that have been cut fine, one cup of freshly grated horseradish, three large stalks of celery chopped, one cup of whole mustard seeds, one-half cup of salt, one tablespoonful each of black pepper, cloves and cinnamon, a tablespoon of mace, one-half cup of sugar and four quarts of vinegar.  Mix all well together and put in jars or bottles.  It needs no cooking, but must stand several weeks to ripen.