The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1909-05-16
Mousse, a Delicious Dainty

This form of dainty derives its name
from the French mousse, meaning
'.moss, and it is distinguished by it's
frothy, moss-like texture. The latter
is produced by adding whipped cream
to the mixture which must be made
firm without stirring, either with gela-
tine, by freezing, or both. 1t en-
braces a great variety of delicate dishes
which are easily made by varying the
flavor or garnish, or by moulding with
in sherbet or ice cream of contrast
ing color and kind. The following
recipes will be suggestive of many 9th
ers. limited only by the materials at
hand or the originality of the cook
Ham Mousse.
Soak level tablespoon of graduated
gelatine in a fourth of a cup of cold
water and dissolve it in three quarters
of cup of hot chicken liquor or white
stock; strain over cup of finely chop
ped boiled ham and season to taste
with salt and cayenne. Stand in
pan of cold water, stir until the mix
ture begins to set, then fold into it
and dry. Turn into chilled baking
powder cans and stand aside for sew
eral hours in cold place to harden.
Turn out, cut in slices, serve on let
tuce leaves, put a spoonful of mayon-
naise on each slice, and garnish in the
center with an olive or a round of
sliced pickle. Serve as a salad course
with waters or sandwiches.
Chicken Mousse.
Force four ounces of cold cooked
chicken through a meat chopper. Soak
a level tablespoon of graduated CELIA
tine in a fourth of cup of cold chick
en- liquor. Beat well the yolks of three
eggs, add to them gradually a cup of
scalded chicken liquor and cook as boil
ed custard over hot water, stirring con-
stantly. Add the soaked gelatine, stir
until dissolved and strain over the chop
ped chicken. Season to taste with salt
and few grains of cayenne. Follow
previous recipe for chilling and adding
whipped cream. Pour into a chilled
border mould and stand aside in a cold
place to harden. Turn out and garnish
at the base with lettuce leaves, FIJI in
the center with celery and nut salad.
Serve as a salad course.
Rice Mousse.
Wash thoroughly a third of cup
of rice, cook for ten minutes in rapidly
boiling, slightly sailed water, then
drain. Put into a double boiler with
two cups of hot milk and cook until
the grains are very tender; add two
thirds of cup of sugar and level
tablespoon of graduated gelatine soak
ed in a fourth of cup of water and
when both are dissolved rub the mix
ture through a fine sieve. Follow di-
rections as before and flavor with va
nilla. Put into a chilled mould, pack
in ice and salt and let stand for three
or four hours. Turn out and serve with
Tutti Frutti Sauce. = Blaneh and
shred twelve almonds, slice in thin
strips an ounce of eitron, pick over a
fourth of a cup of Sultanas, and put
in a granite saucepan with cup of
water and a third of cup of sugar.
When boiling well add level teaspoon
of cornstareh dissolved in a little cold
water. Cook ten minutes, take from
the stove, add a tablespoon of lemon
juice and few drops of vanilla and
stand aside in cold place.
Maple Mousse.
Soak rounding teaspoon of granu
lated gelatine in fourth of cup OF
cold water and dissolve it in two-third:
of cup of thick maple syrup, heated
Strain into pan, and follow directions
for chilling and adding whipped cream
Turn into a chilled mould lined will
macaroons and freeze. Garnish Will
whipped cream sweetened and favored
with vanilla.
Caramel Mousse.
Stir a eupful of graduated sugar il
saucepan over the fire, constantly
until the caramel stage is reached; adj
gradually a cup of hot milk and ST.
over boiling water until the caramel i
dissolved, then add a rounding teaspoon
of gelatine soaked in two tablespoon
of cold water and half a emp OF sugar
Strain into pan. chill and add whip
per cream, flavor with vanilla AM
freeze. Garnish with whipped cream
and sprinkle maearoon crumbs over al
Pineapple Mousse.
Soak rounding teaspoon of granu
lated gelatine in fourth of cup o
cold water. Simmer together for abou
ten minutes, three-fourths of a cup o
grated pineapple (eanned). half Gu
Of smear and a fnurth of a cup O