Coffee or Chocolate Mousse

In former days they mingled milk, sugar and flavoring together, and when the preparation was beaten to a stiff froth it was lifted up with a skimmer, drained on a sieve and glasses were filled with it which were then frozen in ice-packed boxes. Now the process is different. A mousse preparation is simply cream beaten till very light, sweetened properly and flavored with natural flavors, liquors or essences.

With Coffee.—Beat a quart of cream till very light, drain it on a sieve and when thoroughly drained put it into a tin basin and mix in twelve ounces of sugar, a gill of coffee and some vanilla essence. Imbed a high-dome mold in ice, fill it with the preparation, fasten on the cover, imbed it well and freeze. It will take about one hour for each quart. Unmold the mousse on a napkin and surround with small cakes.

With Chocolate.—Dissolve two ounces of cocoa at the oven door, dilute it with two gills of twenty-six degree syrup, strain through a sieve and mix in gradually three beaten egg-whites, six ounces of sugar and a quart of well-whipped, drained cream. Pack a tall-dome mold in salted ice, fill it with the preparation, then freeze. A quart of cream takes about one hour to freeze.