Atlanta women's club cook book

CHOCOLATE MOUSSE. 2 squares unsweetened choc. 3 tbls. boiling water. 1/2 cup powdered sugar. % cup sugar. 1 cup cream. 1 t-spoon vanilla. % tbls. gelatine. 1 qt. cream. Melt chocolate, add powdered sugar, and gradually one cup cream. Stir over fire until boiling point is reached ; add gelatine, soaked in cold and dissolved in boiling water, sugar and vanilla. Strain mixture into a bowl, set in ice-water, stir constantly until mixture thickens ; fold in the remaining cream. Mold, pack in salt and ice, and let stand 4 hours. Miss Hazel A. Stevenson. RUBY MOUSSE. 1 glass jelly. 1 pt. cream. Beat cream until stiff, add jelly and freeze. Grape jelly makes a beautiful lavender color. Mrs. A. C. Plage. MAPLE PARFAIT. 6 egg yolks. % cup maple syrup. 2 cups whipped cream. Beat egg yolks until very light, pour over them the maple syrup. Cook in double boiler until it makes a thick coating on the spoon. Pour into a bowl and beat with a wire egg beater until light. Add whipped cream, put in mold, pack in ice and salt about 4 hours. Mrs. W. M. Seay. MAPLE MOUSSE. % cup hot maple syrup. 1/2 pt. whipped cream. 2 eggs. Pour hot syrup over eggs beating constantly. Cook slowly until the mixture thickens. When cool fold into the cream whipped, and pack in equal parts of ice and coarse salt. Let stand 3 hours. Mrs. M. H. Stevens. COFFEE MOUSSE. 1 pt. sweet cream. 1/2 cup strong coffee. 1 cup sugar. Whip the cream, add sugar sifted ; then coffee. Put in a mold, surround with salt and ice and let stand two hours. Mrs. J. B. Dinwiddle. BISCUIT TORTONI. % cup sugar. 3 eggs well beaten. % cup water or coffee. 12 macaroons well browned. 1 pt. heavy cream, whipped. Almond flavoring. Boil sugar and water or coffee until it spins a thread ; mix with eggs ; beat until cool, add whipped cream. Put one half the macaroons crumbled in the bottom of the mold, fill in with the mixture, crumble balance of macaroons. Pack in ice and salt and let stand four hours. Mrs. P. V. Oswald. PINEAPPLE MOUSSE. 1 can pineapple. % cup sugar. 11/2 cups whipped cream. 1 egg white. Drain juice from can of pineapple, add enough water to make 1 pt., boil with sugar. It should be like rich syrup when cool. Add to cool syrup cream whipped stiff and egg white whipped dry. Beat until it is frothy ; put in mold and pack with ice and salt two hours. Mrs. J. B. Rowe. NESSELRODE PUDDING. 1 pt. large chestnuts. 1 pt. cream. 1 pt. water. 6 egg yolks. 1 lb. sugar. 1 pt. grated apple. French candied fruit. 1 tbls. vanilla. Boil chestnuts until tender, remove the shell and brown skins, press pulp through a strainer, boil sugar and water together for five minutes, beat yolks until light, add to boiling syrup, beat continuously, until thick and cool, then add candied fruit chopped very fine vanilla, pineapple and chestnuts. Put into freezer, when frozen stir in the cream whipped to a stiff froth. Mrs. J. P. Snellgrove. Mrs. W. R. Bean, Chairman. BANANA PUDDING. 2 boxes vanilla wafers. 6 large bananas. 11/2 cup sugar. 2 egg yolks. 4 tbls. flour. 1 tbls. butter. 1 tbls. vanilla. 1 pt. milk.