ELEGANT BERRY PARFAIT
1 cup fresh blueberries
1 cup fresh raspberries
1 cup fresh blackberries
1 cup fresh strawberries, sliced
2/3 cup sugar
3 Tablespoons cornstarch
1/2 teaspoon salt
2 cups milk
2 egg yolks, lightly beaten
1 Tablespoon butter
1 teaspoon vanilla
Whipped cream

Gently wash berries and drain well. Combine sugar, cornstarch, salt, milk, and egg yolks in a medium saucepan. Cook over medium heat, whisking constantly, until mixture begins to bubble. Remove from heat, add butter and vanilla, allow to cool, then stir. After mixture has completely cooled, evenly fill champagne flutes or parfait glasses with the custard. Top with layers of the assorted berries. Chill. Before serving, top each parfait with whipped cream. Serves 4 to 6.

CECILIA SECORD'S CREAM PUFFS SUPREME WITH BLUEBERRIES
1 cup water
1/2 cup butter or margarine
1 cup flour
4 eggs

Preheat oven to 400°. In a small saucepan heat water and butter to a rolling boil, about 1 minute. Remove from heat. Stir in flour. Beat in eggs all at once. Continue beating in large mixing bowl until mixture is smooth. Drop dough by scant 1/4 cupfuls 3 inches apart onto ungreased baking sheet. Bake 35 to 40 minutes or until puffed and golden. Allow to cool away from drafts. Cut off tops with sharp knife. Fill with cream filling and blueberries. Place tops over filling and dust with powdered sugar. Makes 18 cream puffs.

CREAM PUFF FILLING
1/2 cup sugar
5 Tablespoons flour
2 cups milk
2 egg yolks, slightly beaten
1 teaspoon vanilla
2 cups fresh blueberries, rinsed and drained

Mix sugar and flour together, add milk and egg yolks. Place over hot water in double boiler and cook until smooth and thick, stirring constantly, about 10 minutes. Cool. Add vanilla. Divide filling among cooled cream puffs and top with fresh blueberries. Makes filling for 18 cream puffs.

STRAWBERRY COOLERS
2-1/2 cups fresh strawberries, sliced
1-1/2 cups water
1/3 cup sugar
1 teaspoon grated lemon zest
3 Tablespoons lemon juice
1/2 cup ginger ale
Fresh whole strawberries with stems for garnish

Place sliced strawberries in blender. Process about 30 seconds. Add next four ingredients and continue blending until smooth. Pour mixture into small pitcher and add ginger ale. Stir until blended with a spoon. Serve over crushed ice. Garnish with a fresh strawberry. Serves 4.

FROZEN SOUFFLE WITH HOT RASPBERRY SAUCE
1 quart vanilla ice cream
5 macaroons, crumbled
1 cup orange juice, divided
1 cup whipping cream
1/4 cup chopped almonds
1/4 cup confectioners' sugar
1 quart fresh raspberries
3 Tablespoons water
Sugar to taste

Soften ice cream and stir in macaroon pieces and 1/2 cup orange juice. Whip cream until stiff peaks form and gently fold into ice cream mixture. Transfer to a 6-cup mold and sprinkle with almonds and confectioners' sugar. Cover and freeze 6 to 8 hours or overnight. Before serving prepare sauce by simmering raspberries in 3 tablespoons water until soft but not mushy. Add sugar to taste. Remove from heat and add 1/2 cup orange juice. To unmold souffle, wring a clean dish towel out in very hot water. Wrap towel around outside of mold for 5 or 6 seconds. Loosen edge and turn out on cold platter. Serve with hot sauce. Serves 6 to 8.


Linda Allison-Lewis writes from her home in Bullitt County. She is the author of Kentucky's Best-Fifty Years of Great Recipes. Send letters, recipes, or requests to Kentucky Cooks, Linda Allison-Lewis, P. O. Box 40, Hillview, KY 40129.