The Worcester domestic science school's one year course laboratory cook book

Beat a thoroughly until cold; add b, mix thoroughly, turn into moulds, pack in ice and salt from four to five hours. CARAMEL MOUSSE. Stir one cup sugar in a saucepan over the fire constantly until it reaches the caramel stage. Do not let it become too brown or it will be bitter. Let it cool a little, then add one cup hot water or milk and stir (over hot water, if milk is used), until the hardened caramel dissolves. Beat the yolks of four eggs until thick, add a little of the hot caramel mixture, and, when well mixed with the eggs, stir into the rest of the mixture and continue stirring until the spoon is coated. Flavor with one teaspoon vanilla, and beat until cold and light; then fold into it the whip from three cups cream, drained and chilled. Turn into a quart mould, filling to overflowing. Press down the cover over a piece of clean wrapping paper somewhat larger than the cover. Bury the mould in equal parts ice and salt, and let stand. MOUSSE. (a) One tablespoon granulated gelatine; dissolve in one-fourth cup water; add three-fourths cup powdered sugar, dash salt. (b) Two cups cream whipped very stiff; flavoring. Stir a until cool; strain gradually into b, mix thoroughly, fill moulds, pack in ice and salt, cover from two to four hours to ripen. STRAWBERRY MOUSSE. 1 qt. thin cream l1/^ tbl. gran, gelatine 1 box strawberries 2 tbl. cold water 1 cup sugar 3 tbl. hot water 14 box gelatine (scant), or Wash and hull berries; sprinkle with sugar, and let stand one hour; mash and rub through a fine sieve; add gelatine soaked in cold water and dissolved in boiling water. Set mixture in pan of ice water and stir until it begins to thicken ; then fold in whip from cream, put in mould, cover, pack in equal parts ice and salt, and let stand four hours. Raspberries may be used in place of strawberries. For Coffee Mousse use one cup boiled coffee in place of strawberry juice. MARSHMALLOW FRUIT CREAM. 1 C. walnut meats small pieces y2 lb. malaga grapes 1 pineapple, or 1 can pine- 5 oranges apple 2 jars cream Cut marshmallows in small pieces with scissors, cut grapes in half, remove seeds. Cut pineapple into small pieces and also oranges. Place all together and place near ice, add nuts and whipped cream. Serve cold, garnish with cream. BISCUIT GLACE. Dissolve two cups granulated sugar in one cup boiling water; put over the fire and boil slowly until the syrup will spin a short thread. Pour it slowly over the yolks of six eggs which have been beaten until very light; return to the fire and stir for two minutes, or until the mixture will slightly coat the bowl of the spoon. Strain in a bowl and set in a pan of cold water and whip with long, even strokes until the mixture is cold and spongy in texture. Add one teaspoon vanilla and four tablespoons sherry, or two tablespoons maraschino; whip for five minutes longer, then stir in lightly one pint thick cream whipped to a stiff froth. Fill a mould with this cream, bind with a strip of buttered cloth and pack in ice. GINGER ICE CREAM. !/2 t. vanilla sherry wine !/2 C. Canton ginger cut in or 1 T. powdered ginger and small pieces 2 T. wine. 3 T. ginger syrup or 2 T. Add to vanilla ice cream and freeze. PISTACHIO SAUCE. 1% C. scalded milk Coloring paste 1 T. flour 1 egg V2 C. sugar 1-16 t. salt