COLD AND FROZEN PUDDINGS
MAPLE MOUSSE
Beat one cup maple syrup with yolks of three eggs. Beat whites stiff with one pint cream, also beaten. Mix altogether with six to ten macaroons and pack with salt and ice for four hours. Makes about two quarts.
MOCHA ICE CREAM PUDDING
- 2 eggs,
- 1 tablespoon mocha essence,
- ¾ cup powdered sugar,
- 1 pint whipped cream,
- 4 macaroons,
- Preserved cherries and pineapple.
Beat yolks with sugar and add mocha essence. Stir in beaten whites, cream and fruit. Place in form. Grate macaroons on top and freeze four hours, with salt and ice. Makes two quarts.
NESSELRODE PUDDING
- 5 eggs,
- ½ cup sugar,
- 2 cups hot milk,
- ½ box gelatine,
- ½ cup cold water,
- ⅔ cup raisins,
- 3 tablespoons blanched, almonds,
- Small piece citron cut fine,
- Salt,
- 1 tablespoon brandy,
- 1 teaspoon vanilla.
Beat yolks of eggs with sugar and add milk. Cook one minute until it coats the spoon, stirring constantly. Dissolve gelatine in water, add to the hot mixture and stir until dissolved. Then add almonds, raisins, citron and salt. Set in pan of cold water for five minutes, then add beaten whites, brandy and vanilla. Put in mold until stiff. Serve with plain or whipped cream.
PEACH MOUSSE
Mash five peaches with little sugar. Put two tablespoons in double boiler. Beat yolks of two eggs and add to double boiler. Dissolve one tablespoon minute gelatine in little boiling water; add to eggs and peaches when thick, remove from fire, cool, add rest of peaches beaten white and ½ small bottle cream beaten. Put in mold on ice.
57
