Caramel Mousse

Beat the yolks of nine eggs in a stewpan with a dozen tablespoonfuls of powdered sugar, then pour in a pint and a half of milk and stir the mixture over a slow fire till it thickens and is on the boiling point; remove it at once, for if it is allowed to boil the eggs will curdle; pass the cream through a fine hair-sieve into a basin, and stir until it has cooled. Put a half-pound of sugar into a small pan, and stir it over the fire until it has boiled to a dark brown. Stir in one teacupful of water with the caramel, and boil it a few minutes longer. Whip the cooled mixture over ice for about ten minutes, then gradually mix in the caramel and four teacupfuls of whipped cream. Pour the mixture into a dome-shaped mould, put a sheet of paper on the top, and close the lid; then pack it in pounded ice and salt. The mousse should be kept for at least one hour in the ice. Dip the mould in milk-warm water, wipe it, and turn the mousse out onto a folded napkin or an ornamental dish-paper that has been placed on a dish, garnish with small sponge-cakes decorated with dried cherries, and serve.

Chestnut Mousse

With one-half pound of chestnut puree mix about six ounces of sugar flavored with vanilla, beat it well with a spoon until it is quite smooth, and then add three wineglassfuls of sweetened whipped cream. Pour the preparation into a dome-shaped mould previously buried in salted ice, cover the mould, solder its joints with flour and water paste, and keep it in the ice for one hour. When ready to serve, dip the mould in hot water, wipe, and turn the mousse out on a folded napkin.

Charlotte Mousse

Soften three cakes of chocolate. When soft work the chocolate to a paste with a little syrup flavored with vanilla; warm and add the white of one egg whipped and sweetened, and a pint and a half of whipped cream, flavored with vanilla sugar. Pack a quart mould in pounded and salted ice, fill, put a cover on, lay ice on the top of that and leave for an hour, then unmould onto a dish.

Strawberry Mousse

Pick the stems from one pound of freshly-gathered ripe strawberries, pass the fruit through a fine hair-sieve into a preserving-pan, mix with it a few tablespoonfuls of vanilla sugar and set the pan on the fire, stirring constantly until the puree is well mixed. Move the pan from the fire, set it on pounded ice, and stir until the contents are cold. Mix a few tablespoonfuls of powdered sugar with one and one-half pints of cream, flavor with a little essence of vanilla, and whip it well. Mix the cream with the puree. Line a dome-shaped mould with white paper, fill it with the above mixture, place a round of paper on the top, and place the lid on the mould, solder the openings with butter, and pack the mould in pounded ice. When ready to serve, dip the mould in cold water, wipe it, and turn the contents onto a folded napkin laid on a dish.

Mousse With Coffee

Put four ounces of coffee into a small saucepan, pour over a little more than one teacupful of water, and add to this one ounce of sugar, and boil. Mix in slowly the yolks of two eggs, allow the mixture to become cold, strain it, and add two breakfast cupfuls of well-whipped cream. Pour the mixture into a glass, and serve.

Parfait With Chocolate

Put a quarter of a pound of chocolate into a saucepan with a little water, and stir until dissolved. Prepare a custard with a pint of milk, ten eggs, and sugar to taste, mix the chocolate with this, and pass the whole through a silk-sieve, then place the mixture over ice, and work in with it a small quantity of cream and syrup. When smooth, pack it in ice for two hours.