Fruit Mousse

One pint whipped cream, one cup pulverized sugar, one can fruit cut in dice, one-quarter box gelatine, set in cold to freeze, or pack in freezer. Will freeze in about two hours. Peaches or pineapples are best. - Mrs. Will Mclntyre, Phoenix, Ariz.

Maple Mousse

Beat whites of four eggs until light, add one cup maple syrup, put in double boiler and cook until it thickens, then set on ice to cool. When cool add one quart whipped cream, and the whites of three eggs beaten to a stiff froth. Blend all together smoothly, pour into a freezer, pack in ice and salt, let stand four hours. - Mrs. C. H. Shultz. Flagstaff, Ariz.

Maple Mousse

One cup maple syrup, cook until it threads, do not stir. Pour boiling syrup over well beaten yolks of eggs. When cool add one quart of cream well whipped. Freeze. When partly frozen add whites of eggs well beaten. - Mrs. McD. Robinson, Williams, Ariz.

Pineapple Mousse

To the syrup of one can of pineapple add a teaspoonful of gelatine, which has been dissolved in one half teacup of hot water and .the juice of one lemon, one-half teacup of granulated sugar. When the mixture is cold and begins'to thicken add with a spoon three teacups of whipped cream, and three grated pineapples. Put in a mold and pack in salt and ice. After five hours serve. - Mrs. K. W. Williams, Cynthiana, Ky.

How To Make Frozen Desserts

Frozen Peaches

One can of twelve large peaches, four coffee cups of sugar, one pint water, whites of three eggs beaten stiff, break peaches rather fine, then stir in the ingredients and freeze. This makes about three quarts when frozen. - Mrs. George A. Cole, Middletown, Conn.

Frozen Rice

Boil two cups of rice in ice water, and as it boils away add milk. Cut two ounces of candied cherries fine, and soak in the juice of six oranges. When rice is tender add a little salt, two cups of sugar, the grated rind of two oranges. When cold add orange juice, and cherries, one pint of whipper cream and freeze. - Miss Dempsey, Manistee, Mich.