COFFEE MOUSSE
1 pint of cream
1/2 cupful of powdered sugar
2 tablespoonfuls of coffee extract
Whip the cream to a stiff froth, sprinkle over the sugar, add the coffee
extract, and, when well mixed, pack and freeze.
This will serve six persons.
EGYPTIAN MOUSSE
1/2 cupful of rice
1 tablespoonful of gelatin
2/3 cupful of sugar
1/4 pound of dates
1/2 pint of milk
1 pint of cream
1 teaspoonful of vanilla
Wash the rice, throw it into boiling water, boil rapidly twenty minutes;
drain, add the milk, and cook in a double boiler fifteen minutes. Add the
sugar, the gelatin that has been moistened in cold water, and the dates
chopped. Take from the fire, add the vanilla, and when the mixture is cold,
fold in carefully the whipped cream. Freeze as directed in a mold, and
serve with cold quince jelly sauce.
This will serve ten persons.
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