Miss Parloa's kitchen companion

Mash well in a bowl, with a spoon, a quart of strawberries and a pint of sugar. Let this stand for two hours, and during the same period soak a quarter of a package of gelatine in a quarter of a cupful of cold water. At the end of the two hours pack a three-quart mould or a gallon mould in two quarts of coarse salt and enough ice to bring the packing up to the cover of the mould. Rub the crushed strawberries through a strainer. Pour one-third of a cupful of boiling water upon the soaked gelatine, and when the latter has become dissolved, put it with the fruit. Set the basin containing this mixture in a pan of ice-water, and stir until the contents begin to thicken ; then add three quarts of whipped cream, stirring gently. When the mixture is smooth, turn it into the mould, and lay over it a sheet of soft white paper. Put on the cover, and coat the edge with melted suet, which will keep out the salt water. Add a pint of salt to the packing, together with enough ice to cover the mould completely. Let the mousse stand for four hours in a cold place. At serving-time remove the mould from the ice, and after wiping off the suet and any particles of salt, dip it into tepid water. In a moment remove it, and wipe it carefully ; then turn the mousse out on a flat dish. It should be cut in smooth slices as it is served. Peach Mousse. The fruit must be very ripe. Peel and slice enough to make a quart. Rub it through a sieve ; and after adding a pint of sugar, and mixing well, add two quarts of whipped cream. By some people it may be considered an improvement to add, also, two table-spoonfuls of Maraschino or wine. Heap the mousse lightly in a threequart mould, or the can in an ice-cream freezer, which has been packed in salt and ice. Cover with ice and a piece of an old blanket or carpet. About twenty pounds of ice and two quarts of salt will be required for the packing. Let the mousse stand for four hours. At serving-time dip the mould into blood-warm water for a moment, and turn out on a flat dish. Coffee Mousse. Use half a cupful of coffee, ground fine, three gills of boiling water, one cupful of sugar, the yolks of four eggs, and four quarts of whipped and drained cream. Filter the coffee in a small biggin, pouring it through the filter a second time. Beat the yolks of the eggs and sugar together, add the coffee to them, and cook in the double-boiler for four minutes, stirring all the while. Take from the fire, and place in a pan of water to cool, stirring frequently. Pack a gallon mould, using five pints of salt, and ice enough to pack solidly. Mix the custard gently with the whipped and drained cream. Put the preparation into the mould, cover closely, and put away in a cold place for from four to six hours. Caramel Mousse. Use three quarts of whipped and drained cream, three gills of sugar, one gill of water, one of milk, two eggs, and two table-spoonfuls of gelatine.