A mousse is a dish made with whipped cream and frozen without being stirred. When the mass is cut into, it has a texture like fine moss, hence its name. The labor of preparing this dish is slight, but it requires at least five hours to freeze or harden it. In moulding, if the mould is lined with white paper, the mousse will have a smoother and handsomer appearance ; but it needs a little longer time to freeze when the paper is used. A mousse may be made with any flavoring or fruit desired, taking the name of the flavoring or fruit used.

Strawberry Mousse

One pint of strawberries. One-half pint of sugar. One pint of cream. One-eighth package of gelatine. One table-spoonful of cold water. Two table-spoonfuls of boiling water.

Mash the berries with the sugar, and let them stand two hours, placing the gelatine at the same time in the cold water. At the end of the two hours pack a two-quart mould in enough ice and salt to bring the packing up to the cover of the mould. Rub the fruit through a strainer, pour the boiling water on the soaked gelatine, and when the latter has dissolved, put it with the fruit. Set the basin containing this mixture of fruit, sugar and gelatine in a pan of ice-water, and stir it until it begins to thicken. Have the cream already whipped and drained, and add it to the thickened fruit, stirring gently. When the whole is smooth, turn it into the mould, lay over it a sheet of white paper, put on the cover of the mould, and coat the edge with melted suet to keep out the salt water. Pack ice and salt over the mould, covering it entirely, and freeze five or six hours. At serving time remove the mould from the ice, wipe off the suet and any particles of salt, and dip the mould for a moment in tepid water. Wipe it carefully, and turn out the mousse on a flat dish. This dessert should be cut in smooth slices as it is served.

Orange Souffle.

One quart of cream.

Six eggs.

One pint of orange juice.

One-half box of gelatine.

One pound of sugar.

One-half cupful of cold water.

One-half cupful of hot water.

Cover the gelatine with the cold water, and let it soak an hour; then add the boiling water, and stir until dissolved. Place the orange juice and sugar together at the same time that the gelatine is put in the cold water, and let them stand an hour also. Beat the yolks light, whip and drain the cream, mix the fruit, sugar and yolks together in a tin basin, stand the basin in a pan of ice-water, strain the gelatine into it and stir carefully until the whole begins to thicken.. Then stir in the whipped cream lightly and quickly, and freeze for two hours. Serve with

Montrose Sauce

One pint of cream.

Three eggs (yolks).

One-quarter cupful of powdered sugar.

Two table-spoonfuls of water.

One table-spoonful of gelatine.

One tea-spoonful of vanilla.

Cover the gelatine with the water, and let it soak half an hour. Place half the cream on the fire in a small saucepan, and set this in another containing boiling water. Beat the yolks of the eggs light, add to them the rest of the cream, and stir the whole into the boiling cream. Add the sugar and cook about a minute, when the custard should thicken; then add the gelatine, and when it is dissolved, remove the pan from the fire, add the vanilla, and also two table-spoonfuls of brandy and five of sherry, if liquors are not objectionable. Mix the sauce thoroughly, and set it away to cool.

The above named quantities for the souffle will suffice for ten persons. By changing the flavoring and adding sugar accordingly endless varieties of souffle may be made by the same recipe.