Honey Mousse

2 Cups Whipped Cream.

1 Cup Honey 4 Eggs.

Beat the yolks of the eggs and then beat the honey in gradually. Heat slowly until thick, stirring constantly. Remove and cool, and then add the whites of the eggs that have been whipped to a stiff froth. Then add the whipped cream and blend all together. Pack in large quantities of ice and salt, and freeze without stirring.

Orange Mousse

2 Oranges.

1 Cup Honey.

1 Teaspoon Powdered Gelatine.

2 Cups Thick Cream.

Peel and cut up the oranges, rejecting the white inner skin. Heat the honey over boiling water. Soak the powdered gelatine in a tablespoon of water. Add the orange and the gelatine to the honey and stir for 5 minutes; then remove it from the fire, and when cold add the cream, whipped stiff, Pack in ice and coarse salt (equal quantities) and let stand 3 to 4 hours. Pineapple or other fruit may be used instead of orange.

Maple Mousse

1 Pint Whipping Cream 1/8 Teaspoon Salt 4 Tablespoons Maple Syrup.

Beat the cream until it is very thick. Then beat in the syrup, and add the salt. Pour the mixture into a mold, pack it in equal parts of ice and salt, and allow it to stand for 3 hours to freeze.