Peach Meringue

54 teaspoon gelatin 1 tablespoon cold water 54 cup boiling water 1/4 cup sugar

2/3 cup cream 2 egg-whites 1 teaspoon vanilla Peach ice-cream

Soak the gelatin in the cold water and dissolve it in the boiling water. Add sugar and stir until it is dissolved. Add the cream. When it begins to thicken, pour slowly over the beaten whites of eggs and continue beating until it is the consistency of whipped cream. Add vanilla. Line a round mold with frozen peach ice-cream and fill the center with the meringue. Pack in ice and salt, and let stand three to four hours, or pack and freeze in the trays of the mechanical refrigerator.

Mousses And Parfaits. Strawberry Or Other Fruit Mousse

1 pint rich cream

1 cup fruit-pulp

Vanilla

Whip and drain the cream. Mix with it the pulp of any fruit drained free of juice and sprinkled well with powdered sugar. Add vanilla, mold, and pack in ice and salt for three hours, or pack and freeze in the trays of the mechanical refrigerator.

Maple Mousse

1 1/4 cups maple sirup 1/2 cup sugar 5 cups cream

2 tablespoons gelatin 1/4 cup cold water

Combine maple sirup, sugar and one cup of cream and bring to a boil, stirring constantly. Add the gelatin softened in water and dissolved over heat. Strain, cool in ice-water until the mixture thickens, then add the remainder of the cream, whipped stiff. Place in a mold, pack in ice and salt and let stand for four hours, or pack and freeze in the trays of the mechanical refrigerator.

Maple Parfait

3/4 cup maple sirup

3 egg-whites

1 pint cream

Cook maple sirup to the light crack stage (270° F.). Pour the sirup over the beaten whites of the eggs and beat until cold. Fold into the stiffly whipped cream. Mold and pack in ice and salt for four hours, or pack and freeze in the trays of the mechanical refrigerator. Serve in parfait glasses with whipped cream.

Marshmallow Mousse

1 pint cream

1 cup top milk

6 marshmallows

1/2 cup chopped nut-meats

3/4 cup powdered sugar

7 maraschino cherries, cut in pieces 1/2 teaspoon vanilla 1 egg-white, beaten

Warm the milk, add marshmallows and beat well to dissolve, then chill. Beat egg-white and fold in with the sugar and vanilla. Beat cream very stiff, and fold in, together with the nuts and cherries. Pack in ice and salt or freeze in the trays of the mechanical refrigerator not less than two and a half hours.

Biscuit Glace

1 cup sugar 1/4 cup water 4 egg-yolks

3 1/3 cups cream 1 teaspoon vanilla Pulverized macaroons

Make a thick sirup of the sugar and water. Beat the yolks of the eggs and add the sirup and one-half cup of the cream. Place all in a saucepan over a slow fire and stir constantly until it forms a thick coating on the spoon. Empty into a mixing-bowl, set on ice, beat until it is cold and stiff, and then add the remainder of the cream beaten very stiff. Flavor with vanilla or any preferred extract.

Pack the mixture in small paper boxes, sprinkle with pulverized macaroons, and set in a covered container. Pack in ice and salt and let stand for four hours, or pack and freeze in the trays of the mechanical refrigerator.

Biscuit Glace 106Biscuit Glace 107