The daily Gate City. [volume] (Keokuk, Iowa) 1855-1916, 1909-07-02
DELICIOUS FROZEN MoussEs
BY Marie Meredltl

BY Marie Meredith.
Even during the winter, tickle appetites
must be tempted with some nutritious
sainty. frozen desserts that may be easily
and quickly prepared without freezer.
Biscuit Mousse-Rub on the yellow rind
81 three lemons on Jumps of loaf sugar,
adding half cupful OF grated macaroon
crumbs. the yok OF one well beaten egg
and a pint of stiffly whipped cream blend
The ingredients thoroughly and flavor with
wineglassful of maraschino cordial.
Turn Into a ring-mold with water tight
cover and bury In Ice and rock salt at
east four hours before serving. At serv-
Ing time unmold on crystal platter. fll-
Ing the center with California canned
peaches and ornament with stars Of
swectened whipped cream.
Pineapple Mousse Boil together for
twenty minutes one quart Of water. two
cupfuls Of sugar and pint Of shredded
pineapple, and adding just before remov
Ing from the fire. a scant ounce Of gela-
tin dissolved In little warm water: al
low the mixture to cool, but not thicken,
and then whip to a froth with an egg
beater. adding the Juice Of two oranges.
one lemon and q cupful Of Italian nerin-
| que; pour into Individual tin molds and
rack In ice and salt for two or three hours
Turn out on rounds Of angel cake that
nave deem spread VIII u NlVioly tlutcu
! jelly. and serve with an iced custari
sauce.
elueherry Mousse Glace Place In a
granite saucepan pint Of rich milk.
adding when Just at the boiling point a
| dessert spoonful Of cornstarch dissolved In
| a little cold water, pinch Of salt and
| two tablespoonfuls Of sugar; be sure that
| It boils for minute or two. then remove
/ from the fire and stir In the well beaten
yolks OF two eggs and half pint OF
strained BURBERRY juice from can Of the
/ berries; stir constantly until thick and
smooth. and then add the whipped white
4 of one egg and a cupful OF cream beaten
until firm. Pour Immediately into a
brick mold that has been lined with lady
fingers, held in position by the means Of
a little vanilla fondant and cover with ice
and salt for three hours. Serve I'M
nodded on lace paper dolly, garnished
with chopped pistachio nuts and accom-
4 panied by a Sabayon sauce.
Grape Mousse TO one glass OF rather
tart jelly odd two tablespoonfu's OF limt
/ Juice. a small cupfrl OF graduated sugar
a blade OF mace, a sticl. of cinnamon ant
a half ounce OF gelatin. Allow It to JUS
reach the boiling point and then strair
through two thicknesses of cheese cloti
into bowl placed In pan of ice-water
watch it carefully, and, when 1t begins tt
/ stifren, beat to froth with cream whit
adding by degrees a cupful of unferment
ed grape juice, cupful Of whipped cream
and the stiff,y beaten whites Of two eggs
Turn into an ornamentsd mold. cove
tightly and bury In ice and salt until
thoroughly frozen. serving when unmoldcs
on salpicon Of orange Bavarian cream
garnished with cut g of grape Jelly.
Rice Mousse Cook half cupful OF ric'
in three cupfu.s Of milk rrtil tender; thsi
add two eggs blended with two table
spoonfuls Of sugar. stirring constantly un
til very Tick and creamy; allow it to coo
and then whip In a pint OF stff.y heater
cream and a cunful OF peach pulp sweet
ened to taste and drop or two Of almon,
extract. Pour the mixture into chile,
mold decorated with n selection OF crys
tallizcd fruit and pack Il, ice and rock sal
for three hours before using when un
nodded. surround the base OF the mouss
with alternate nlacaroors and lady finger
pressed lightly into the frozen cream
This is novelty In desserts. and is a
delicious as 1t is attractive.