Cinnamon Mousse — 7<lo. 43
Scald a 5 -inch piece of stick cinnamon with the milk in
making Vanilla Mousse III — No. 42. Omit the vanilla
and flavor with >^ teaspoon oil of cinnamon.
1 84
0
MOUSSES, PARFAITS AND ICE CREAMS
Mousse III can be made into a more elabo-
rate mousse by the addition of candied fruit
and different flavors.
Marquise — >[o. 44
Make
Mousse III — No. 42, using only
}4 teaspoon vanilla. Add
^ teaspoon orange extract
J/^ teaspoon almond extract
}i teaspoon lemon extract
12 candied cherries cut in fourths
I green candied plum cut in pieces
j4 slice candied pineapple cut in pieces.
Freeze in the shallow pan or in individual paper cases.
Garnish if desired with whipped cream colored and
flavored and put on in fancy designs by forcing
through pastry bag and tube. See pages 49 and 50.
I8.5l
MOUSSES, PARFAITS AND ICE CREAMS
Mousse IV
A light, fluffy mousse can be made if eggs
are added to Mousse II or Mousse III, or
eggs alone can be used for thickening.
Flavor Vanilla Mousse IV below in any way
suggested in Twenty-seven Flavors for Frozen
Desserts, page 97, with or without the
vanilla.
Vanilla Mousse IV — Tvjo 4^.
Scald
I cup milk with
1 teaspoon gelatine. Stir until gelatine is dissolved, then
add to
2 egg yolks mixed with
X ^up sugar and
}i cup white corn syrup and a
Few grains salt. Return to double boiler and stir until
thickened. Strain onto
2 egg whites beaten stiff. When cool, put in refrig'
erator until very cold. Beat
y2 pint cream until thick, add
2 teaspoons vanilla, then add cold mixture gradually
beating just enough to mix. Turn into pan of refrig'
erator and freeze like Desserts and Salads That Need
No Stirring, page 45.
Ginger Mousse — 7n[o. 46
Add to
Vanilla Mousse IV before freezing
cup preserved ginger chopped fine and
2 tablespoons ginger syrup.
I86;
MOUSSES, PARFAITS AND ICE CREAMS
0 -J
Orange Pe\oe Mousse — 7s[o. 47
Scald
1 cup milk with
2 cloves and
1 teaspoon gelatine, add
i^ tablespoons Orange Pekoe tea (use the fresh, dry
tea leaves) and add to
2 egg yolks mixed with
^ cup sugar and 3 tablespoons corn syrup
Few grains salt, and
Grated rind i orange. Return to double boiler and stir
until thickened. Strain, cool and cut and fold into
2 egg whites beaten stiff. Stir occasionally until cold
and beginning to stiffen. Beat
}^ pint cream until thick, add mixture gradually, turn
into pan of refrigerator and freeze like Desserts and
Salads That Need No Stirring, page 45.
Fruice Mousse
Frozen fruit juice with a mousse on top is
easy and unique. The cream, being Hghter than
the juice, remains on top and the two will
freeze at the same time. When cut in squares
for serving, or frozen in individual molds, the
two layers make a most attractive dessert.
Orange Fruice Mousse — ?io. 48
Put
Mousse I or II on Orange juice in alternate layers with
sections of Orange free from membrane and cut in
pieces.
I87l
MOUSSES, PARFAITS AND ICE CREAMS
Loganberry Fruice Mousse — 7^o. 49
Put in refrigerator pan
I cup syrup from canned loganberries mixed with
I cup water. Beat
^2 pint cream until it begins to thicken, then beat in
4 tablespoons thick Chocolate Sauce — No. 60, one at a
time, or ^ cup sugar and i teaspoon vanilla. Put on
top of the fruit juice and leave until frozen.
An Inexpensive Dessert
Page 22
Presented as published in 1927. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
Cinnamon Mousse — 7<lo. 43
Scald a 5 -inch piece of stick cinnamon with the milk in
making Vanilla Mousse III — No. 42. Omit the vanilla
and flavor with >^ teaspoon oil of cinnamon.
1 84
0
MOUSSES, PARFAITS AND ICE CREAMS
Mousse III can be made into a more elabo-
rate mousse by the addition of candied fruit
and different flavors.
Marquise — >[o. 44
Make
Mousse III — No. 42, using only
}4 teaspoon vanilla. Add
^ teaspoon orange extract
J/^ teaspoon almond extract
}i teaspoon lemon extract
12 candied cherries cut in fourths
I green candied plum cut in pieces
j4 slice candied pineapple cut in pieces.
Freeze in the shallow pan or in individual paper cases.
Garnish if desired with whipped cream colored and
flavored and put on in fancy designs by forcing
through pastry bag and tube. See pages 49 and 50.
I8.5l
MOUSSES, PARFAITS AND ICE CREAMS
Mousse IV
A light, fluffy mousse can be made if eggs
are added to Mousse II or Mousse III, or
eggs alone can be used for thickening.
Flavor Vanilla Mousse IV below in any way
suggested in Twenty-seven Flavors for Frozen
Desserts, page 97, with or without the
vanilla.
Vanilla Mousse IV — Tvjo 4^.
Scald
I cup milk with
1 teaspoon gelatine. Stir until gelatine is dissolved, then
add to
2 egg yolks mixed with
X ^up sugar and
}i cup white corn syrup and a
Few grains salt. Return to double boiler and stir until
thickened. Strain onto
2 egg whites beaten stiff. When cool, put in refrig'
erator until very cold. Beat
y2 pint cream until thick, add
2 teaspoons vanilla, then add cold mixture gradually
beating just enough to mix. Turn into pan of refrig'
erator and freeze like Desserts and Salads That Need
No Stirring, page 45.
Ginger Mousse — 7n[o. 46
Add to
Vanilla Mousse IV before freezing
cup preserved ginger chopped fine and
2 tablespoons ginger syrup.
I86;
MOUSSES, PARFAITS AND ICE CREAMS
0 -J
Orange Pe\oe Mousse — 7s[o. 47
Scald
1 cup milk with
2 cloves and
1 teaspoon gelatine, add
i^ tablespoons Orange Pekoe tea (use the fresh, dry
tea leaves) and add to
2 egg yolks mixed with
^ cup sugar and 3 tablespoons corn syrup
Few grains salt, and
Grated rind i orange. Return to double boiler and stir
until thickened. Strain, cool and cut and fold into
2 egg whites beaten stiff. Stir occasionally until cold
and beginning to stiffen. Beat
}^ pint cream until thick, add mixture gradually, turn
into pan of refrigerator and freeze like Desserts and
Salads That Need No Stirring, page 45.
Fruice Mousse
Frozen fruit juice with a mousse on top is
easy and unique. The cream, being Hghter than
the juice, remains on top and the two will
freeze at the same time. When cut in squares
for serving, or frozen in individual molds, the
two layers make a most attractive dessert.
Orange Fruice Mousse — ?io. 48
Put
Mousse I or II on Orange juice in alternate layers with
sections of Orange free from membrane and cut in
pieces.
I87l
MOUSSES, PARFAITS AND ICE CREAMS
Loganberry Fruice Mousse — 7^o. 49
Put in refrigerator pan
I cup syrup from canned loganberries mixed with
I cup water. Beat
^2 pint cream until it begins to thicken, then beat in
4 tablespoons thick Chocolate Sauce — No. 60, one at a
time, or ^ cup sugar and i teaspoon vanilla. Put on
top of the fruit juice and leave until frozen.
An Inexpensive Dessert