The Institute cook book

Cook the first three ingredients until thick; pour over the beaten eggs and cook in a double boiler until the mixture coats the spoon. Cool thoroughly; add the whipped cream; flavor and freeze like Cafe Parfait. MOUSSE 1 pint sugar Whites of 6 eggs 1 pint water Flavoring Boil the sugar and water together for about five minutes or until it threads; then drop slowly on the beaten whites of the eggs and continue beating until cold. Flavor to suit the taste with fruit or coffee and let it stand in a pail of chopped ice and rock salt for about five hours. Use equal parts of ice and salt. CHERRY MOUSSE 1 pint thick cream 2 drops almond extract 1 cup cherry juice Powdered sugar Mix the ingredients, sweetening to taste; chill and whip until stiff; then pack in ice and salt for three hours or more. Grape, raspberry and strawberry mousse may be made in the same way. Heat the fruit slightly before mashing and straining for the juice. FROZEN DESSERTS Ffc^S^^f '/o'u? _ ,^ I II I I *i PINEAPPLE MOUSSE 1 pint thick cream Juice of Vi lemon 1 pint pineapple juice and pulp 1 cup powdered sugar Mix the ingredients thoroughly; chill and whip until stiff. Let stand in ice and salt for three hoiu-s or more. MAPLE MOUSSE •4 cup sultanas 1 pint thick cream 1/4 cup maple syrup V2 tablespoon lemon juice Wash, drain and soak the raisins in the syrup for several hours; then strain the syrup into the cream. Whip to a stiff froth; add the raisins and lemon juice and turn into a freezer without the beaters. Surround by equal parts of salt and ice and let stand until firm. Planned for a Family of Four SWEET SAUCES SWEET SAUCES are useful for puddings, frozen desserts and entrees, and can frequently be used over stale cake to form a simple, economical and pleasing dessert. CREAMY SAUCE Vi cup butter 1 egg 2 cups powdered sugar Vi cup thick creara 1 teaspoon vanilla Cream the butter and sugar; add the well-beaten egg and beat all thoroughly. When very light add the cream, a little at a time. Place the bowl in a vessel of boiling water and stir until the sauce is smooth and creamy, but no longer; add flavoring and serve. CARAMEL SAUCE No. 1 1 cup granulated sugar 1 cup hot water Melt the sugar in an iron saucepan and stir until it is a light brown; add the boiUng water; cook for two minutes; pour into a bowl and set aside to cool. CARAMEL SAUCE No. 2 1 cup granulated sugar 1 cup boiling water 2 level tablespoons cornstarch % tablespoon vanilla 4 tablespoons cold water 1 teaspoon com syrup Mix the sugar and cornstarch thoroughly: moisten with the cold water and heat slowly in a granite saucepan until of a delicate brown color. Add the boiling water; cook until clear; add flavoring and serve hot or cold. CUSTARD SAUCE Follow the recipe for Boiled Custard in the chapter on "Puddings and Desserts." EGG SAUCE 1/2 tablespoon butter Whites of 2 eggs 2 heaping tablespoons sugar Vs cup water Yolk of 1 egg 1 teaspoon vanilla Beat the butter and sugar to a cream; add the eggs, beaten separately, and the water, boihng hot. Mix all thoroughly; boil over the fire for two or three minutes, stirring constantly, flavor and serve. FRUIT SAUCE