Miss Parloa's kitchen companion

Use one quart of large ripe blueberries, one quart of cream, one cupful of sugar, and one teaspoonful of vanilla extract. Freeze the cream for fifteen minutes. Remove the beater, and stir in the blueberries. Pack in a mould or in the freezer, and let it stand for an hour or more. MOUSSES. A mousse is a dish that is made with whipped cream, and frozen without being stirred. When the frozen mass is cut into, it has a texture like the fine moss found in deep woods. Among the definitions given for the word "mousse" are "mossy, froth, foam;" hence the name. The dish is really a mossy froth. The labor of preparing this dish is slight, but it takes a long time to harden. In making a mousse, the first step is to whip the cream and drain it, for if there be any liquid cream in the mousse it will not be perfect. Now pack the mould in salt and ice, using five pints of salt for a gallon mould. Finish the mousse preparation, and put it into the mould; cover and set away for four or six hours. Six hours is always best. If the mould be lined with white paper, the mousse will have a smoother and hand- somer appearance when turned out on a dish, but it takes a little longer to freeze. It is a great improvement to line the bottom and sides of the mould with a sherbet that will combine with the flavor of the mousse. To line the mould with the sherbet, have the sherbet frozen smooth, but very soft. If it happens that it has frozen too hard to spread easily, beat it in a bowl until smooth and soft. Spread this in the packed mould, and then fill with the mousse preparation. For the Neapolitan and fruit mousses, a lining of Roman punch is suitable, though any of the fruit sherbets may be used. Coffee mousse may have a lining of coifee ice. Remember that a mousse is not good unless it be properly frozen ; and it is necessary to begin the freezing so early that there may be from four to six hours for freezing. Chocolate Mousse. Pack a three-quart mould the same as for a Neapolitan mousse. Whip a quart of cream in the same manner, but be very careful that no liquid cream is put into the mould. To guard against it, drain the whipped cream well. Scrape fine an ounce of chocolate, and put it into a small frying-pan, with three table-spoonfuls of sugar and one of boiling water. Stir over a hot fire until smooth and glossy, — that is, for about a minute ; then add six table-spoonfuls of whipped cream to it, and stir into the dish of whipped cream. Add a scant cupful of sugar, and stir gently until the ingredients are well mixed. Turn the mixture into a mould, which has previously been packed in salt and ice until thoroughly chilled, and cover it ; and after throwing a piece of carpet over the tub, set away in a cool place for four hours. Turn out the same as the Neapolitan mousse. The materials required are : one quart of cream, one cupful of sugar, one ounce of chocolate, two quarts of coarse salt, and about fifteen pounds of ice. Strawberry Mousse.