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Mousses and Frozen Puddings

Mousses and frozen puddings are delicious dinner desserts and have the advantage of being easily made. For coffee mousse, heat together in a double boiler, one and one-quarter cupfuls of sugar and one and one-half cupfuls of strong coffee. When the sugar is dissolved, add the yolks of five eggs, and stir the mixture until it begins to thicken, when it must be removed quickly, and stirred until cold. Fold in carefully one pint of cream, whipped until it is dry; turn it into a mould and put on the cover. To prevent salt water from entering, paste a strip of buttered paper around the edge; pack it in fine ice and salt so that it is completely buried, and leave it for four hours. When ready to serve, plunge the form quickly into hot water and turn it onto a plate.