Chocolate Mousse

Chocolate, 1 ounce. Powdered sugar, 1/4 cup. Thin cream, 1/2 cup. Granulated gelatine, 1/2 table-spoon.

Boiling water, 1/2 tablespoons. Sugar, 3/8 cup. Vanilla, 1 teaspoon. Whipped cream, 1 cup.

Melt chocolate, add powdered sugar and gradually the thin cream. Stir over the fire until the boiling point is reached, then add gelatine dissolved in boiling water, sugar and vanilla. Strain into bowl, set in cold water, stirring constantly until it thickens, then fold in stiffly whipped cream. Mold, pack in salt and let stand 4 hours or more. This recipe serves 4 people generously.

Coffee Mousse

Black coffee, 1/2 cup. Powdered sugar, 1/2 cup.

Egg yolks, 4. Vanilla, 1 teaspoon.

Heavy cream, 1 pint.

Add sugar, beaten egg yolks and flavoring to the coffee. Stir well together and add the cream whipped stiff. Put in mold and pack in salt and ice for 5 hours. A. D. B., Brookline.

Honey Mousse

Eggs, 4.

Strained honey, 1 cup.

Whipped cream, 1 pint.

Beat yolks of eggs till thick and stir in gradually the honey. Heat slowly until thick, stirring constantly. Remove from fire and when cool add egg whites, stiffly beaten, and the cream. Mix well and pack in a freezer. Freeze without stirring for 5 hours.

Strawberry Mousse

Strawberries, 1 quart. Sugar, 1 cup. Gelatine, 1 tablespoon.

Cold water, 2 tablespoons. Hot water, 3 tablespoons. Whipped cream, 1 quart.

Wash, hull and halve the berries, sprinkle with the sugar and let stand 1 hour. Soften gelatine in cold water for 15 minutes, then dissolve in hot water. Mash berries and put through a fine sieve, add gelatine and set in a pan of ice water. Stir till it thickens, then fold in the whipped cream. Pack in ice and salt for 5 hours.

Banana Mousse

Bananas, 3. Sugar, 3/4 cup. Lemon, 1.

Cream, 1 pint. Candied fruit, 1/2 cup. Rum.

Peel and scrape bananas and put through a coarse sieve. Scald bananas, sugar and juice of the lemon, let cool and fold into the cream whipped stiff. Soak the candied fruit for several hours or over night in rum to cover, then fold into cream and pack in chilled mold. Freeze without turning, using 3 parts of ice to 1 of salt.

Dotty Dimple.

Pineapple Mousse

Gelatine, 1/2 box. Cold water, 1 gill. Eggs, 4. Boiling water, 1 gill.

Sugar, 1 pound. Lemon, 1.

Grated pineapple, 1 can. Whipped cream, 1 pint.

Soften gelatine in cold water. Beat eggs separately till very light. Put gelatine in double boiler, add boiling water and sugar and stir till all is thoroughly dissolved, then add juice of the lemon and take from the fire. Drain the grated pineapple carefully and beat it gradually into the egg yolks, add also the gelatine mix-ture, stirring constantly. Set bowl into a pan of ice water and gradually fold in the egg whites. When mixture begins to stiffen add the whipped cream and continue beating for a few minutes. Turn into freezer and pack in salt and ice for 4 hours.