Caramel Mousse

Make a caramel syrup of three-fourths cup of sugar and same of boiling water. Pour very carefully over the well beaten yolks of six eggs and cook over boiling water until the mixture coats a spoon. Strain into a saucepan or a tin basin, set this into ice water and stir constantly until cold. Add two teaspoons of vanilla and fold in carefully the whip from one pint of rich cream. Turn into a mould and pack in equal parts of ice and salt. Let stand from three to four hours.

Maple Mousse

One pint of rich cream whipped stiff, one cup of maple syrup and yolks of four eggs. Add to the maple syrup one-eighth teaspoon of cream of tartar, boil until reduced a little, then finish exactly like caramel mousse.

Peach Mousse

Rub through a sieve enough mellow peaches to measure one and one-half cups, add one cup of sugar and two teaspoons of lemon juice. To this add one-fourth box of gelatin, softened in one-fourth cup of cold water and stirred over hot water until dissolved. Set into a basin of ice water, stir until thick. Carefully fold in whip from one pint of rich cream. Turn into mould and finish same as caramel mousse.