New-York tribune., 1909-07-25

| ful. however. not to that is too rfch
for this gives the buttery consistency,
which does not freeze we'll The cream should have
feathery open froth that does not break down
easily. An egg whip seems better fitted for whip
ping cream to this consistency than the Dover
beater. which gives closer and more buttery
grain.
CUsTARD FOUNDATION
Sometimes when is short Of cream a Gus
tard foundation is used. with the cream beaten
through it. This makes a heavier dessert that is
more like ordinary Ice cream
After whipping the cream to the proper stiffness
fold the favoring and powdered sugar through T.
then put 1t Immediately into the freezing can after
surrounding IT with crushed ice and salt Use one
third salt To two-thirds Ice. II you wish to serve
the mould of mousse whole, then line the cover
with white paper. After the mousse Is in the can,
give 1t one or two good STRINGS. to make sure
that the syrup has not separated from the cream.
Put the cover or tight. Seal hermeticaIIy by rub
bing butter into the cracks between the cover and
the can and around the cork in the cover. Pile ice
crushed fine and salt all around the mould right
up TO the very top and put few larger pieces OF
ice top Completely shut out every bit of air
with crumpled newspapers and cover all with the
canvas bag the ice crushed in II the bag is
ned with crushed ice so much the better Wrap
an old piece Of carpetng around the freezer so
thoroughly that no warm air can enter. Let the
mousse stand in this way without disturbing for an
hour and a half for every pint of mousse A
mousse often freezes before this but of course IL
is softer. Many palates. however. prefer soft
mousse TO hard one, the latter Is likely to
be ley. In preparing with fruit syrup
caramel or maple syrup only enough to flavor
1t delicately If too much is used to the propor-
tiOn of cream it Will not freeze properly. Canton
ginger makes most delightful cream OF this sort
Ordinary ginger is coarse and imparts a rank flavor
TO the cream. but the syrup from a jar of the i'm
ported variety is delicate, preserving the flavor OF
the ginger without its sharpness For a ginger
mousse use two tablespoonfuls of syrup to half n
pint of cream, measured before whipping Sweeteu
with small tablespoonful of sugar A delightful
naVorinG FOR mousse is led raspberries In freez-
Ing the mousse turns delicate pink. Use fresh
fruit About four tabespoonfuls OF berries will be
sufficient for pint of cream. measured before
whipping. Crush the berries squeeze them
through bag or cook them little until the iulce
Is extracted Then add the sugar. fold them through
the cream and freeze.
CHOCOLATE MOUSSE.
A famous foreign chef gives the following choco-
late mousse. which is easily prepared Mix four
ounces Of chocolate, after grating and .metng with
a teaspoonful of Vanilla four ounces of sugar and
two gills of water Stir until thoroughly dissOIg ed
Then remove and let the mixture cool When IL is
cold beat half pint of cream a very stR froth.
Gradually add the chocolate mixing meanwhile
Line the mould or freezing with sheet OF white
paper. Drop the preparation into the can cover
tightly and freeze in the usual way. In about one
and a half hours IT is ready TO serve.
Following Ii caramel mousse with eustsrd