Mousse
1/2 pint cream beaten stiff 1 cup fruit (mashed or cut fine) 3/4 cup sugar Mould, pack in ice and salt, and let stand 3 or 4 hours. 1 cup cream
— Mrs. Hiram B. Gibbs
A church class in Worcester, Massachusetts pooled its recipes in 1922 — and signed every one of them.
1/2 pint cream beaten stiff 1 cup fruit (mashed or cut fine) 3/4 cup sugar Mould, pack in ice and salt, and let stand 3 or 4 hours. 1 cup cream
— Mrs. Hiram B. Gibbs