Put in small saucepan
  1 1/4 cups brown sugar
  2 tablespoons butter and
  1 1/2 cup water; stir until sugar is melted and boil without stirring
to 238 degrees F. or until syrup forms a soft ball when tried in cold
water.  Pour slowly onto
  3 egg yolks well beaten, and beat until cold and thick. 
(This mixture may be made the day before and kept in a cool place, if
desired.) Fold in
  3 egg whites beaten stiff
  1 teaspoon vanilla
  1 1/2 cups heavy cream beaten stiff and
  1/2 cup nut meats broken in pieces.  Put in paper cases, sprinkle with
nuts and place in can of ice cream freezer with waxed paper and cardboard
between the layers.  Surround can with ice and salt, allowing 2 quarts ice
mixed with 1 quart salt, using more ice and salt mixture, if necessary. 
Leave 4 hours or until frozen.  Mixture may be frozen in small baking
powder boxes or ice cream molds instead of in the paper cases.

[Illustration:  Butterscotch parfait]

ARCADIA CAKES

Scald and dry a small mixing bowl, put in
  3 tablespoons butter and rub until creamy.  Add slowly
  1/3 cup sugar; when smooth and light add
  1 egg yolk and
  3 tablespoons milk.  Sift in
  5/8 cup pastry flour and
  3/4 teaspoon baking powder.  Mix well, then add
  1 egg white beaten stiff.  Bake in greased and floured muffin tins
not more than 2 inches in diameter.

The finished cakes should be not more than three-fourths of an inch
thick.  Remove soft centers from cakes, taking them out from the top;
fill cakes with
  Cocoa Butter Cream, put cakes together in pairs with the filling
inside, cover with
  White Butter Cream and cover entire cake with thin
  Coffee Frosting.  Decorate with reserved cream forced through a very
small pastry tube of paper or tin.

The butter cream may be omitted and cakes be merely frosted on top if preferred.

BUTTER CREAM, COCOA AND WHITE

Work
  1/3 cup washed or fresh sweet butter until very light and creamy, add
  1 cup sifted confectioners’ sugar and
  1/2 teaspoon vanilla very gradually, and beat until very light. 
Reserve 2 tablespoons mixture for decoration.

Divide remainder in two portions.  To one portion add
  1 tablespoon dry cocoa.  Whip
  4 tablespoons cream and add two-thirds of it to the white butter
cream and fold remainder into that which contains the cocoa.  Use
as filling for cakes.

COFFEE FROSTING

Mix
  1/2 tablespoon corn syrup with
  2 tablespoons strong hot coffee; add
  1 1/4 cups sifted confectioners’ sugar a tablespoon at a time,
beating constantly and occasionally setting over hot water to keep
it lukewarm.