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Mousses Glacees

These ices often appear in the menus of banquets served at Delmonico's. They are whipped creams variously flavored; the froth is piled in glasses which are then set in a freezing box where it is allowed to freeze without any manipulation. Double cream must be used; that is cream skimmed from the top of cream. It should be cold to froth easily. Sweeten and flavor it like any ice cream preparation, and churn it in a pail with a whip churn, such as may be procured at any tinners, or with a Dover egg beater in a shallow bowl; take off the froth, place it on a fine seive to drain, and when all is whipped firm pile it in the glasses it is to be frozen and served in. Maraschino, chocolate, coffee, strawberry, lemon and vanilla creams are suitable but need to be more highly flavored than the ordinary ices. It will be found a great aid if all the operations can be performed in a cold place.

For the pastry cook who makes sponge cake frequently, it will remove the abtruseness from two or three examples following to observe that they are nearly the same as lady-finger batter before the flour is added.