Ice Creams, Water Ices, Frozen Puddings Together with Refreshments for all Social Affairs by Mrs. S.T. Rorer

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MOUSSE

A mousse is a parfait frozen to the centre. These mixtures are not smooth
like ice cream, but are frozen in crystals and to be exactly correct,
should look like moss when cut.


BURNT ALMOND MOUSSE

1/4 pound of Jordan almonds
2 ounces of almond paste
2/3 cupful of powdered sugar
1 pint of thick cream
1 teaspoonful of almond extract

Whip the cream to a very stiff froth. Blanch, toast and grind the almonds,
putting them through an ordinary meat grinder; rub them with the almond
paste, adding the extract and about two tablespoonfuls of water or sherry.
Sprinkle the sugar over the whipped cream, and then fold in the nut
mixture. Pack at once into a mold, put on the lid, fasten the seam with a
strip of muslin dipped in paraffin or melted suet, and pack in coarse salt
and ice to freeze for two or three hours.

Serve plain or dusted with chopped almonds.

This will serve six persons.


COFFEE MOUSSE

1 pint of cream
1/2 cupful of powdered sugar
2 tablespoonfuls of coffee extract

Whip the cream to a stiff froth, sprinkle over the sugar, add the coffee
extract, and, when well mixed, pack and freeze.

This will serve six persons.


EGYPTIAN MOUSSE

1/2 cupful of rice
1 tablespoonful of gelatin
2/3 cupful of sugar
1/4 pound of dates
1/2 pint of milk
1 pint of cream
1 teaspoonful of vanilla

Wash the rice, throw it into boiling water, boil rapidly twenty minutes;
drain, add the milk, and cook in a double boiler fifteen minutes. Add the
sugar, the gelatin that has been moistened in cold water, and the dates
chopped. Take from the fire, add the vanilla, and when the mixture is cold,
fold in carefully the whipped cream. Freeze as directed in a mold, and
serve with cold quince jelly sauce.

This will serve ten persons.


DUCHESS MOUSSE

4 eggs
1/2 cupful of sugar
1 pint of cream
1 teaspoonful of vanilla
5 drops of cochineal

Beat the yolks of the eggs and the sugar until very, very light; fold
in the whites of the eggs and the flavoring. Stand the bowl in a pan of
boiling water and beat continuously until the ingredients are hot; take
from the fire and beat constantly for ten minutes. When this is cool, fold
in the cream whipped to a stiff froth, pack and freeze.

Serve with quince jelly sauce poured over the mousse.

This will serve eight persons.


PISTACHIO MOUSSE

4 ounces of pistachio nuts
1 tablespoonful of gelatin
1 pint of water
1 pint of cream
1/2 pound of sugar
1 teaspoonful of almond extract
3 drops of green coloring

Blanch the pistachio nuts and put them through a meat grinder. Boil
the sugar and water for five minutes; when cool, add the coloring, the
pistachio nuts, and the gelatin moistened in a little cold water. When this
is cold, fold in the cream beaten to a stiff froth, and freeze in a mold as
directed.

If this is not too well mixed the cream will separate, which makes the
handsomer dessert. When the mousse is turned from the mold it will then
have a solid white base with a rather green, beautiful transparent mixture
at the top.

This will serve ten persons.


RICE MOUSSE WITH A COMPOTE OF MANDARINS

1/2 cupful of rice
1 tablespoonful of gelatin
2/3 cupful of sugar
1 pint of milk
1 pint of cream
1/4 pound of candied cherries
1 teaspoonful of vanilla

Wash and boil the rice in water for twenty minutes, drain, put it in a
double boiler with the milk and sugar; stir until the sugar is dissolved,
cover the kettle and cook slowly for twenty minutes. Press through a sieve,
add the vanilla, and the gelatin covered with cold water. When this is
cold, fold in the cream whipped to a stiff froth; pack and freeze.

I usually freeze this in the ordinary ice cream can; simply remove the
dasher, put in the mixture and pack it to freeze for two or three hours.

While this is ripening, separate the mandarins into carpels. Boil together
for five minutes one pound of sugar, a half pint of water and the juice of
one lemon; take from the fire, add at once the carpels, stir lightly until
they are thoroughly covered with the syrup and stand aside until very
cold.

At serving time, wipe the outside of the freezing can with a warm towel,
turn the mousse into the centre of a round dish, heap the carpels around
the base and over the top in the form of a pyramid, pour over the syrup,
and send at once to the table.

This will serve twelve persons.

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