Chocolate Nut Parfait

Boil without stirring half a cupful of sugar and a quarter of a cupful of water for eight minutes. Then pour the syrup onto one and a half squares of unsweetened chocolate that has been melted over hot water. Add the beaten yolks of two eggs, a few grains of salt and cook over hot water, stirring constantly, until thickened. Remove from the fire, beat until cold, add a half pint of cream whipped solid, a teaspoonful of vanilla and half a cupful of chopped nut meats. Turn into a mold with a water-tight cover and bury in ice and rock salt for four hours. Serve with a maple sauce.