r this mixture into a mold that has been wet with
cold water. Pack the mold in equal parts of chopped ice and coarse salt
and let it stand for four hours, when it will be ready to use.

MAPLE MOUSSE

Mrs. T. D. McMicken

Two-thirds cup maple syrup; two eggs; one-third quart cream; beat yolks
ten minutes, add syrup gradually and put in double boiler and cook
twenty minutes. Beat whites till dry, pour cooked yolks and syrup over
while hot, and set to cool. Whip cream and pour cold cooked syrup over,
being careful to only fold in. Put in mold and pack in ice and salt,
half and half, two or three hours.

GRAPE MOUSSE

Whip stiff one pint of cream, sweetening it as you whip it with
three-quarters of a cup of powdered sugar. When the cream is stiff and
firm, fold in half a cupful of grapejuice, pack the mixture in a mold in
ice and salt, cover this closely, and let it stand for three or four
hours.

CAFE MOUSSE

L. E. Kennedy

Yolks of five eggs; one-half cupful coffee; one cupful sugar; one pint
whipped cream. Pack in freezer and let stand four or five hours.

CAFE MOUSSE

Genevieve Macklem

One pint of whipped cream, very stiff, one-half cup hot coffee, very
strong; one-half cup sugar; two eggs, yolks beaten with sugar; pour
coffee on yolks and stir until cool or beat. Pour this on whipped cream
and add whites of two eggs well beaten. Pour into mold, cover tight, and
pack in salt and ice for five or six hours.

ORANGE PUNCH

Juice of six oranges and grated rind of one. Mix with one pint water,
one cup sugar and one cup cherries, bananas and chopped nuts. After this
is well frozen, take out dasher and beat in one-half pint of whipped
cream. Repack and let stand for three or four hours.

COCOA FRAPPE

Mix half a pound of cocoa and three cupfuls of sugar; cook with two
cupfuls of boiling water until smooth; add to three and a half quarts of
scalding milk (scalded with cinnamon bark); cook for ten minutes. Beat
in the beaten whites of two eggs mixed with a cupful of sugar and a pint
of whipped cream. Cool, flavor with vanilla extract, and freeze. Serve
in cups. Garnish with whipped cream.

PINEAPPLE FRAPPE

Two cups water; one cup sugar; juice three lemons; two cups ice-water;
one can shredded pineapple or one pineapple, shredded. Make syrup by
boiling water and sugar fifteen minutes; add pineapple and lemon juice;
cool, strain, add ice-water, and freeze to a mush, using equal parts ice
an