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Maple Mousse

Whip one pint of cream and drain; beat the yolks of four eggs light. Put in a saucepan a generous cup of maple syrup, stir in the beaten yolks, and place the mixture over the fire until the egg thickens the syrup. Take from fire and stand pan in dish of ice water; beat until it is light and cold, then gently mix with the cream. Pack in ice, using more salt than for ice cream; let stand in a cold place three of four hours.

— Miss Louise W. Havens