Evening capital and Maryland gazette. (Annapolis, Md.) 1910-1922, 1921-06-30
FROZEN DESSERTS
FOR TORRID DAYS

tha, is holding the whole country in
its merciless clutch life must still be
carried on and TO do il adequately
three meals a day are demanded by
The normal worker from the tired
housekeeper
The only food that one can bear
he thought OF is something cold so
here are some receipts for frozen des-
serts. II is not necessary TO have a
freezer for the Mousses nor cream for
the frozen peaches.
Maple Mousse.-Boil one cup of
maple syrup for a minute or two. then
pour il over four eggs that have been
well beaten; put this mixture into the
top of a double boiler and cook until
quite thick. stirring frequently. Then
cool. and fold in two cups of stifhy
whipped double cream. Turn into a
mold which has been dipped in cold
water Onside and OUT. lay piece
If paratiin paper over the top, press
on the lid. letting the paper project,
md pack this mold in equal parts of
salt and ice. allowing ii 10 stand in
his way from three TO four hours.
Before packing in the salt and ice
make sure the cover of the mold fits
tightly. If it. is bent a little out of
shape, or is loose in any way, it is
better ITO cover the crack where it
comes together, with" adhesive tape,
ice and salt getting in through the
aperture; or you can smear the crack
with lard and wind a strip of cloth
around over this grease.
Chocolate Mousse. Shave two
squares 1.-TWO ounces, that is) of un-
sweetened chocolate finely. and COM
bine it with one-half cup of sweet
milk three-quarter cup of graduated
namon and few grains of salt. Put
his mixture into the top of double
boiler and cook over hot water until
the chocolate is melted then cool, re-
4flOk0 HliAh cuh Qiit INcA
spoon vanilla and fold in one pint of
double cream which has been stiffiy
whipped. Turn into a wet mold and
proceed as above.
Coffee Mousse.-Whip one quart of
thin cream with an egg-beater of the
wheel type. removing the froth and
then whipping again till no more froth
appears. Soak one tablespoon of
of the cream that is left after the
froth is taken off. and dissolve the gel
attn in three more tablespoons of this
cream heated. Now add one cup of
strong, hot coffee to the mixture and
let stand in a cool place until it be-
gins TO thicken, then fold in the cream.
Turn into a mold and proceed as di-
rected above.
Pineapple Mousse.-Follow the rec
ipe just given for coffee mousse. only
use one cup of juice from a can of
pineapple instead of the cup of coffee.
Vanilla Mousse-Boil together one
half cup of sugar and one-half cup Of
water until it spins a thread, then
gour this syrup over the beaten whites
II two Gags, just as you would for
icing. beating well. Add to this one
teaspoon of graduated gelatin that
has been soaked in two tablespoons of
cold water, and stir until it begins to
thicken. then fold in one and one-half
cups of whipped double cream and one
tablespoon of vanilla extract. Pro-
ceed TO freeze as above.
Frozen Peaches
Wash six large peaches or eight
smaller ones; peel them and mash
them Boil three cups of water, two
cups of sugar, the peach skins and
tour peach kernels together for five
minutes; strain. and when cold ada
his to the crushed peaches AMI
freeze. Beat the white of one egg
until stiff. add one tablespoonful of
powdered sugar, and add this TO the
peaches when frozen. Pack and let
stand for two hours before serving.
This is delicious. almost as smooth
and creamy as ice cream and less ex-
pensive TO make.