V. MOUSSES
Maple Mousse (Eight portions)
(An attractive dessert for a rather elaborate luncheon.)
One cup maple syrup
One-eighth level teaspoon salt
Three cups stiffly-whipped cream
One teaspoon vanilla
Mix all the ingredients and pour into a moistened mold. Fill to overflowing. Pack in equal parts of coarse salt and ice. Have six inches of the ice mixture above, below, and around the Mousse. Let stand for five hours. Unmold upon a flat dish and serve.
Peach Mousse (Six portions)
(An unusual recipe that women nearly always like.)
One level teaspoon granulated gelatin
Three tablespoons cold water
One cup peeled, seeded, crushed peaches
One tablespoon lemon juice
Three-fourths cup sugar
Two cups stiffly-beaten cream
Soak the gelatin in the cold water for three minutes. Dissolve by placing over hot water for about five minutes. Add the peach pulp, lemon juice and sugar. Set in a cold place for ten minutes. Add the stiffly-beaten cream.
Fill a moistened ice cream mold very full. Add a heavy sheet of waxed paper and place the lid tightly in place. Pack for four hours in equal parts of coarse salt and chopped ice. Six inches of the ice mixture must entirely surround the filled mold. The Mousse will easily unmold if a warm cloth is held around the mold for one minute. Serve at once.
Strawberry Mousse (Six portions)
(Another good “strawberry season” dessert.)
One cup crushed strawberries
One teaspoon lemon juice
One-fourth level teaspoon salt
Three-fourths cup sugar
Two cups stiffly-whipped cream
Crush the strawberries after they have been washed and hulled. Add the lemon juice, salt and sugar, mix well, and let stand in a very cold place for ten minutes. Add the stiffly-beaten whipped cream.
Pour into an ice cream mold, which has been moistened with cold water. Have the mold full to overflowing. Fit the lid tightly in place over a piece of waxed paper. Pack in equal parts of salt and ice, and let stand for four hours. The ice mixture should extend at least four inches under, above, and around the mold. To unmold, slip the mold in hot water for a second and turn out onto a chilled platter.