Evening star., 1925-06-10

cious?" Imagination gets to work
and perhaps it lands one at the ca.
terer's inquiring the prices of their
fancy ices. Then perhaps ingenuity
sets to work. Think of the fun of
having fancy ices for the same price
as plain ones, and also the satisfaction
of making them yourself.
Today let US find out how to conjure
up so delectable dish as a mousse
roll, which costs so much to buy and
yet can be made at home without
veritable fairy ring. for one roll when
cut across makes many servings and
looks as artistic as magic ring
should.
Until you know the secret il is more
perplexing than crossword puzzle to
know how to get the raspberry water
ice, or pistachio ice cream. in a heat
circle around the raisin or chocolate
center. But there are ways of doing
it which can be carried out at hnn1e.
and with no more elaborate utensils
than tin cans, such as coffee, crackers
and baking powder frequently come
in There must be two sizes, so that
when the smaller can Is set inside the
larger there will be ring left of about
three-fourths inch between them. One
color of cream Tor Sherbet) is used as
a ring and the center is filled with a
contrasting mousse, or Ice cream.
Chocolate Mousse.
First we will suppose that it is to be
a chocolate mousse surrounded with
water ice. The larger can Is lined
with the sherbet or water ice, already
frozen. A layer of water ice is put
around the edge and held there by
means of the small can being placed
inside. 1t may be necessary to put
the cans with the water ice in salted
ice to insure hardness before remov-
ing the center can preparatory to fill
ing the area with chocolate. If the
inner can threatens to stick before be-
ing removed it should be swabbed on
the inside with a hot cloth just enough
to loosen it and permit the can to be
taken out. The water ice, now being
solid and held in position around the
edge of the larger can, the next proc
ess is to put in the chocolate, which
can be pressed in easily. Care should
be taken to keep the outer rim or wa
ter ice intact. 1t should not get mixed
with the center filling. After the can
mold Is filled and tightly covered 1t
should be packed in salted ice until
time to serve. Then remove the top,
wrap a. hot cloth about the can and
let the mousse roll slip onto an ice
cream platter. Cut into even slices
that vary In thickness according TO
the size of the mold. There should be
sufficient for a good serving in each
slice The center will be encircled
with the ring of contrasting color
Various Rolls.
Whatever kind of cream is used,
the process is of course the same
1t is interesting to consider some or
the color effects and possible ways
of serving. A very rich cream is
one which has as a basis vanilla, put
which is made heavy with fruits and
nuts. The fruit is generally the can
died variety which should be cut into
pieces. and mixed with raisins, the
f1avoring is compounded of vanilla
and almond, of which only a very
small proportion is the latter. This
cream may be surrounded with any
one of a number of flavors, but choc-
olate is recommended, or some KIND
of water ice, such as raspberry or
strawberry.
French Mousse Rolls.
A very attractive and practical way
Of serving mousse rolls combines the
serving of them with the serving of
the cake The combination we call
French mousse roll. To many house
wives. called upon to entertain on
larger scale than that to which they
are accustomed, the matter of econ
omizing dishes is quite essential, not
only because of the dishwas shing, but
also because the supply is not mex
haustible. Ice cream and cake may
therefore be served as part of the
same dish. The cake is cut the size
of the mousse roll and the mousse
roll placed on top of it. A sauce of
fresh strawberries, chocolate whipped
cream of any desired flavor, when
poured over it, makes a dish fit for
the gods-aS well as for guests of
graduation, wedding breakfast or any
function at which ice cream is to be
served. Only one dish to the person
is required, and nothing is sacrificed
that could add to the style of service.
Indeed, 1t is among the most desirable
methods of serving ice cream, and
far removed from the commonplace.