The international cook book

Mix mashed banana pulp with sugar and lemon. Combine with whipped cream. Turn into mould, filling it to overflowing. Spread paper over the top of the mixture and over this put the cover. Pack in equal parts of salt and crushed ice. Let stand three hours, repacking once. Unmould. Toast one-half pound marshmallows. Decorate mousse with maraschino cherries and toasted marshmallows. Cut mousse into slices and serve. Serve cherry and marshmallow with each slice. Fruit Mousse x% cups sugar i tablespoon gelatine 3 cups peaches or strawberries K cup cold water or any fresh fruit crushed 2 cups cream Add sugar to crushed fruit and let stand thirty minutes. Soak gelatine in cold water five minutes. Dissolve over hot water. Add dissolved gelatine to fruit. Let stand untU mixture begins to thicken. Fold in whipped cream. Put mixture into covered mould which has been dipped in cold water. Put wax paper over top. Put cover on tight. Pack in mixture of equal quan- tities of ice and salt. Let stand four hours. If ice melts, pour off water and repack with equal parts ice and salt. Unmould when ready to serve. Macaroon Mousse with Pecans I cup cream yi. cup chocolate sauce y^ cup macaroon crvunbs 4 tablespoons chopped p>ecans I teaspoon vanilla Whip cream, fold in cnmibs and pecans. Add chocolate sauce. Add vanilla. Mix thoroughly. Pour into mould. Freeze. RECIPES 205 Strawberry Mousse 3 cups crushed strawberries i tablespoon lemon juice 4 cups cream (whipped) ^ cup sugar (confectioners') Cover the berries with sugar and let stand one hour. Mash berries and put through a strainer. Add to the whipped cream and flavor with lemon juice. Put into mould and freeze for three and one-half hours. Peaches or apricots may be substituted for the strawberries. Frozen Chocolate 2 squares chocolate (bitter) }/g teaspoon salt I cup sugar i cup boiling water 3 cups milk I teaspoon vanilla Scald milk. Melt chocolate and add to hot milk. Mix sugar with salt and boiling water. BoD five minutes. Add to scalded milk. Add vanilla. Cool. Freeze. Garnish with whipped cream. Frozen Custard 3 cups milk I teaspoon salt 3 eggs (beaten) i cup whipped cream I cup sugar i teaspoon vanilla Scald milk and add sugar. Add slowly to beaten eggs. Cook in double boiler to custard stage. Cool, add cream, salt, and flavoring. Freeze. Coffee Parfait 2 egg yolks i cup strong coffee ^ cup sugar (confectioners') 2 cups heavy cream }4 teaspoon salt i teaspoon vanilla Beat the egg yolks, add the salt and sugar. Mix. Add coffee. Cook in a double boUer to custard stage. Cool. Freeze. Fold whipped cream into mixture when partially frozen. Add vanilla with whipped cream. 2o6 THE INTERNATIONAL COOK BOOK Butterscotch Parfait ^2 cup brown sugar 2 teaspoons vanilla 3 tablespoons butter 2 egg yolks yi cup water i pint cream ]/i teaspoon salt Put the brown sugar and the butter in a sauce pan and stir until melted. Cook for one minute. Add water. Mix well. Boil five minutes. Beat the egg yolks until very light. Add syrup gradually. Beat and cook over hot water until very light. Chill. Beat the cream until stiff, add the salt and vanilla and fold into egg mixture. Freeze three hours. Angel Parfait I cup sugar Whites 3 eggs ^ cup water 2 cups cream (whipped) I tablespoon vanilla