Mousses are whipped cream, fruit pulps and flavorings mixed together and packed in ice and salt to freeze.

Fruit Mousses

Whip two cups of cream stiff. If the thin cream is used, drain it through a sieve before adding to the pulp. Mix enough sugar to the pulp to sweeten - the amount depends upon the acidity of the fruit - then mix with the cream, pour in a mould, pack in ice and salt for three hours, using two measures of ice to one of salt. Raspberries and peaches make very delicious mousse, the flavor of the preserved being almost as good as the fresh fruit.

Coffee Mousse

Whip two cups of cream stiff, add to it three-fourths cup of black coffee that has been cooked to a thick syrup with three-fourths cup of sugar, then cooled. Pack in ice and salt.

Chocolate Mousse

Melt two ounces of chocolate, add to it one-half cup of cream; add three-fourths cup of sugar; melt all together, cool, and add to two cups of whipped cream. Pack in ice and salt for three hours.

Curacao And Noyon Mousse

Add one-half cup of curacao or noyon or two cups of whipped cream, sweeten with a little powdered sugar if necessary. Pack for three hours in ice and salt.