The Hawaiian gazette. [volume] (Honolulu [Oahu, Hawaii]) 1865-1918, 1909-05-18

from the French "mousse, meaning
"moss, and it is distinguished by its
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 .he materials at
hand or the originality of the cook.
Ham Mousse.
Soak level tablespoon of granulated
gelatine in a fourth of cup of cold
water and dissolve it in quarters
of a cup of hot chicken liquor or white
stock; strain over a cup of finely chop
ped boiled ham and season to taste
with salt and cayenne. Stand in a
pan of cold water, stir until the mix
ture begins to set, then fold into 1T
a cup of thick cream, beaten until stiff
and dry. Turn into chilled baking
powder cans and stand aside for sew
eral hours in a 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 round of
sliced pickle. Serve as salad course
with waters or sandwiches.
Chicken Mousse.
Force four ounces of cold cooked
chicken through meat chopper. Soak
level tablespoon of graduated gela-
tine in a fourth of cup of cold chick
en- liquor. Beat well the yolks of three
eggs, add to them gradually 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 cold
place to harden. Turn out. and garnish
at the base with lettuce leaves, fill in
the center with celery and nut salad.
Serve as a salad course.
Rice Mousse.
Wash thoroughly third of a cup
| OIL rice, COOh lbl lth -
boiling, slightly sailed water, then
drain. Put into double boiler with
two cups of hot milk and cook until
the grains are very tender; add two
4 thirds of cup of sugar and level
tablespoon of graduated gelatine soak.
ed in fourth of a 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 witt
Tutti Frutti Sauce. = Blanch anc
shred twelve almonds, slice in thu
strips an ounce of citron, pick over
fourth of cup of Sultanas, and pui
in a granite saucepan with a cup o.
water and a third of cup of sugar
When boiling well add feRel teaspoon
of cornstarch dissolved in little cole
water. Cook ten minutes, take from
the stove, add tablespoon of lemol
Juice and few drops of vanilla AM
stand aside in cold place.
Maple Mousse.
Soak rounding teaspoon of granu
lated gelatine in a fourth of cup o
cold water and dissolve it in two-third
of cup of thick maple syrup, heated
, Strain into pan, and follow direction
, for chilling and adding whipped cream
D Turn into a chilled mould lined wit
macaroons and freeze. Garnish wit
whipped cream sweetened and favore
with vanilla.
/ Caramel Mousse.
Stir a cupful of granulated sugar i
: a saucepan over the fire, constantly
! until the caramel stage is reached; ad
+ gradually cup of hot milk and sti
: over boiling water until the caramel
dissolved, then add rounding teaspoo
of gelatine soaked in two tablespoon
of cold water and half cup .o1 suga
Strain into a pan, chill and add whiI
per cream, flavor with vanilla an
freeze. Garnsh with whipped creal
and sprinkle macaroon crumbs over al
Pineapple Mousse.
Soak a rounding teaspoon of gram
lated gelatine in a fourth of cup @
cold water. Simmer together for abor
ten minutes, three fourths of a cup G
4 grated pineapple (canned), half a Gu
of sugar and a fourth of cup {
water; add the soaked gelatine, ST
until dissolved, remove from the fiji
and add tablespoon of lemon juic
Follow directions for chilling and ado
ing cream. Pack in ice and salt an
freeze.
Peach Mousse.
Rub sufficient peaches through sieS
to make a cup of pulp and sweeten
8 well. Use either fresh or canned fruit
0 if canned, part of the juice may !
used. Soak a rounding teaspoon Z
graRnlated gelatine in fourth of
cup Of cold water, dissolve over he
7 water aud strain into the peach pull
add also a tablespoon of lemon julie
fourth of a teaspoon Of vanilla an
few drops of red eoloring, Folio
. general directions for moulding an
packing or line chilled mould wit
9 NanillaN lee cream. hll with the peAe