Maple Mousse

2 egg yolks 4 egg whites

1 1/2 cups maple syrup 1 pint whipping cream

Beat eggs together, mix with a little of the hot syrup, add to remaining syrup on the stove and cook below boiling point until mixture coats the spoon like cream. When cool add the stiffly beaten cream. Rinse one-pound baking powder cans in cold water, fill with mixture, cover with paraffine paper, then with the lids. Grease heavily between edge of lid and can. Pack in salt and crushed ice, using three parts of ice to one of salt. Let stand three hours.

Fruit Mousse

1 cup whipping cream 3 tablespoons sugar 1/2 cup fruit (sweetened and crushed)

1/2 cup nuts (it desired) 1/4 teaspoon flavoring

Whip cream, mix with other ingredients and finish according to directions for Maple Mousse.