FARM DAIRYING 



MOUSSE 



To make mousse does not take as much time as 

 to make Ice cream, and does not require a freezer. 



Whip good rich cream until it is stiff. Sweeten 

 and flavor it to suit the taste. Turn into a mould 

 or pail and pack with chopped ice and salt, using 

 as much salt as ice. Be sure not to let the brine 

 get into the cream. A strip of cotton dipped in 

 hot suet or melted butter and placed around the 

 lid after it is on prevents brine from entering. 

 Cover well with a blanket and let stand from two 

 to four hours. Chopped walnuts or candied fruits, 

 figs, or dates, may be added to the cream. 



A tin baking-powder or coffee can is splendid to 

 freeze mousse in, and makes a pretty mould if 

 dipped for a moment in hot water before the 

 mousse is turned out on a fancy plate. 



Mousse is so easy to make, is so delicious, and 

 so much like ice cream, I should like some of the 

 girls in the farm homes to try it. Use plenty of 

 salt, or it will not freeze. I know this from 

 experience. 



WHITE, OR ANGEL, PARFAIT 



I pint of very rich cream. 



I cup sugar. 



1/3 cup of boiling water. 



[250] 



