Page:The Boston cooking-school cook book (1910).djvu/525

 Pineapple Mousse

1 tablespoon granulated gelatine 1/4 cup cold water 1 cup pineapple syrup 2 tablespoons lemon juice 1 cup sugar 1 quart cream

Heat one can pineapple, and drain. To one-cup of the syrup, add gelatine soaked in cold water, lemon juice, and sugar. Strain and cool. As mixture thickens, fold in the whip from cream. Mould, pack in salt and ice, and let stand four hours.

Chocolate Mousse

2 squares Baker's chocolate 1/2 cup powdered sugar 1 cup cream 3/4 tablespoon granulated gelatine 3 tablespoons boiling water 3/4 cup sugar 1 teaspoon vanilla 1 quart cream

Melt chocolate, add powdered sugar, and gradually one cup cream. Stir over fire until boiling-point is reached, then add gelatine dissolved in boiling water, sugar, and vanilla. Strain mixture into a bowl, set in a pan of ice-water, stir constantly until mixture thickens, then fold in the whip from remaining cream. Mould, pack in salt and ice, and let stand four hours.

Maple Parfait

4 eggs 1 cup hot maple syrup 1 pint thick cream

Beat eggs slightly, and pour on slowly maple syrup. Cook until mixture thickens, cool, and add cream beaten until stiff. Mould, pack in salt and ice, and let stand three hours.

Mousse Marron

1 quart vanilla ice cream 1/2 cup sugar 1/4 cup water Whites two eggs 1 teaspoon granulated gelatine 1-1/2 cups prepared French chestnuts 1 pint cream 1/2 tablespoon vanilla

Cook sugar and water five minutes, pour on to beaten whites of eggs, dissolve gelatine in one and one-half tablespoons boiling water, and add to first mixture. Set in a pan of ice-water, and stir until cold; add chestnuts, and fold in whip from cream and vanilla. Line a mould with ice cream,