Mary Jane's cook book

Make a custard of the egg yolks, milk, salt and sugar and boil in a double boiler till of the right consistency. Let cool, then add the cream, egg whites, beaten stiff, with the powdered sugar, and vanilla. Stir all together and freeze. Clara W., Boston. PINEAPPLE CREAM. Canned pineapple, 1 cup. Sugar, 2 cups. Banana, 1. Milk, ⅔ quart. Lemons, 3. Thick cream, y2 pint. Chop pineapple and measure, mash banana fine, and extract the juice of the lemons. Mix ingredients in order given and freeze as for any ice cream. C. W. B., Wollaston. FROZEN STRAWBERRIES. Ripe strawberries, 3 quarts. Heavy cream, 2 pints. Sugar, 2 pints. Egg whites, 2. Wash berries, hull and place in a deep bowl. Add sugar and set in a warm place till they melt together, stirring carefully once in a while. Then add the cream and the stiffly beaten egg whites and freeze. Serve in glasses with a spoonful of whipped cream on top. Garnish with whole strawberries. FROZEN PEACHES. Peaches, 1 quart. Water, 4 cups. Sugar, 2 cups. Lemon, 1. Egg whites, 2, or cream, y2 pint. Rub very ripe peaches through a sieve, add sugar, water and juice of the lemon. When sugar is dissolved freeze. When partly frozen stir in the stiffly beaten egg whites or the cream whipped. CHOCOLATE MOUSSE. Chocolate, 1 ounce. Boiling water, iy2 tablespoons. Powdered sugar, !/4 cup. Sugar, % cup. Thin cream, y2 cup. Vanilla, 1 teaspoon. Granulated gelatine, ½ tablespoon. Whipped cream, 1 cup.. Melt chocolate, add powdered sugar and gradually the thin cream. Stir over the fire until the boiling point is reached, then add gelatine dissolved in boiling water, sugar and vanilla. Strain into bowl, set in cold water, stirring constantly until it thickens, then fold in stiffly whipped cream. Mold, pack in salt and let stand 4 hours or more. This recipe serves 4 people generously. COFFEE MOUSSE. Black coffee, y2 cup. Egg yolks, 4. Powdered sugar, i/2 cup. Vanilla, 1 teaspoon. Heavy cream, 1 pint. Add sugar, beaten egg yolks and flavoring to the coffee. Stir well together and add the cream whipped stiff. Put in mold and pack in salt and ice for 5 hours. A. D. B., Brookline. HONEY MOUSSE. Eggs, 4. Strained honey, 1 cup. Whipped cream, 1 pint. Beat yolks of eggs till thick and stir in gradually the honey. Heat slowly until thick, stirring constantly. Remove from fire and when cool add egg whites, stiffly beaten, and the cream. Mix well and pack in a freezer. Freeze without stirring for 5 hours. STRAWBERRY MOUSSE. Strawberries, 1 quart. Cold water, 2 tablespoons. Sugar, 1 cup. Hot water, 3 tablespoons. Gelatine, 1 tablespoon. Whipped cream, 1 quart. Wash, hull and halve the berries, sprinkle with the sugar and let stand 1 hour. Soften gelatine in cold water for 15 minutes, then dissolve in hot water. Mash berries and put through a fine sieve, add gelatine and set in a pan of ice w^ater. Stir till it thickens, then fold in the whipped cream. Pack in ice and salt for 5 hours. BANANA MOUSSE. Bananas, 3. Cream, 1 pint. Sugar, % cup. Candied fruit, ½ cup. Lemon, 1. Rum.