Electric refrigerator menus and recipes.

W8R •»•«•»•*• *«*:'9K'9B»«»a!»Se«*'««««j'*'. SB MOUSSES, PARFAITS AND ICE CREAMS Mousse U One cup milk or other liquid in which i tea^ spoon gelatine is dissolved can be combined with Mousse I and will make half as much again as when cream alone is used. Any of the Twenty-seven Flavors for Frozen Des- serts, page 97, may be used with or without vanilla in Vanilla Mousse II below or fruit juice or pulp may be used in place of milk. Vanilla Mousse II — Js[o. 39 Soak I teaspoon gelatine in 1 tablespoon cold water, dissolve by placing cup in boiling water, add slowly 3^ cup milk, then add to ^ cup milk, add ^ cup sugar, or >^ cup sugar and 3 tablespoons light colored corn syrup Few grains salt and 2 teaspoons vanilla. Strain into refrigerator pan and put in chilling unit. When beginning to stiffen, beat until light. Beat >^ pint cream until stiff and gradually beat in the gelatine mixture. Freeze like Desserts and Salads That Need no Stirring, page 45. Chocolate Mousse — 7s[o. 40 Put in top of double boiler yi cup milk and I teaspoon gelatine. When milk is hot and gelatine is dissolved, add f82| MOUSSES, PARFAITS AND ICE CREAMS •J y2 cup cold milk, strain into refrigerator pan and put in freezing chamber of refrigerator. When cool beat until light. Meanwhile, melt over hot water I square chocolate, add yi cup sugar Few grains salt and I teaspoon vanilla and very slowly add X cup milk. Stir until mixture boils. Strain and cool. Beat yi pint cream until thick. Add beaten milk slowly and fold in the chocolate mixture. Pour into refrigerator pan and freeze like Desserts and Salads That Need No Stirring, page 45. Serve if desired with Whipped cream beaten stiff and flavored with vanilla or with oil of peppermint, or serve with Chocolate Sauce — No. 60. Vzac\\ Mousse — No. 41 Peel Fresh peaches and mash enough to make i cup, add y2 cup sugar, or ^^ cup sugar and 3 tablespoons corn syrup Few grains salt I teaspoon gelatine soaked and dissolved in 1 tablespoon water (see How to Use Gelatine, page 39) and a Few drops almond extract. Put in refrigerator pan in freezing chamber. Stir and beat when it begins to thicken. Beat yi pint cream until stiff, beating in gradually the peach mixture. Put in refrigerator pan and leave 3 hours or until frozen. If canned peaches are used it may not be necessary to add any sugar. 83 1 MOUSSES, PARFAITS AND ICE CREAMS '{J ■ -J Mousse III One cup milk thickened with one tablespoon flour or cornstarch adds bulk to Mousse I — No. 36 at little expense. The resulting mousse is not as rich as Mousse I — but it is preferred by many people for that reason. To make a plain but wholesome dessert, pre- pare double the recipe for Vanilla Mousse III using only one cup or less of cream in place of two cups. Flavor in any way suggested in Twenty-seven Flavors for Frozen Desserts, page 97, with or without the vanilla. Vanilla Mousse III — 'Hp. 42 Scald ^ cup milk and add 1 tablespoon cornstarch or flour mixed with ^ cup sugar 3 tablespoons corn syrup Few grains salt and y^ cup cold milk, and stir until smooth. Cover and cook 15 minutes. Remove from fire, strain into refriger- ator pan and chill. Beat ^2 pint cream until thick, add 2 teaspoons vanilla and beat in the chilled mixture. Freeze like Desserts and Salads That Need No Stirring, page 45.