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.

d.u.c.h.eSS MOUSSE

4 eggs 1/2 cupful of sugar 1 pint of cream 1 teaspoonful of vanilla 5 drops of cochineal

Beat the yolks of the eggs and the sugar until very, very light; fold in the whites of the eggs and the flavoring. Stand the bowl in a pan of boiling water and beat continuously until the ingredients are hot; take from the fire and beat constantly for ten minutes. When this is cool, fold in the cream whipped to a stiff froth, pack and freeze.

Serve with quince jelly sauce poured over the mousse.

This will serve eight persons.

PISTACHIO MOUSSE

4 ounces of pistachio nuts 1 tablespoonful of gelatin 1 pint of water 1 pint of cream 1/2 pound of sugar 1 teaspoonful of almond extract 3 drops of green coloring

Blanch the pistachio nuts and put them through a meat grinder. Boil the sugar and water for five minutes; when cool, add the coloring, the pistachio nuts, and the gelatin moistened in a little cold water. When this is cold, fold in the cream beaten to a stiff froth, and freeze in a mold as directed.

If this is not too well mixed the cream will separate, which makes the handsomer dessert. When the mousse is turned from the mold it will then have a solid white base with a rather green, beautiful transparent mixture at the top.

This will serve ten persons.

RICE MOUSSE WITH A COMPOTE OF MANDARINS

1/2 cupful of rice 1 tablespoonful of gelatin 2/3 cupful of sugar 1 pint of milk 1 pint of cream 1/4 pound of candied cherries 1 teaspoonful of vanilla

Wash and boil the rice in water for twenty minutes, drain, put it in a double boiler with the milk and sugar; stir until the sugar is dissolved, cover the kettle and cook slowly for twenty minutes. Press through a sieve, add the vanilla, and the gelatin covered with cold water. When this is cold, fold in the cream whipped to a stiff froth; pack and freeze.

I usually freeze this in the ordinary ice cream can; simply remove the dasher, put in the mixture and pack it to freeze for two or three hours.

While this is ripening, separate the mandarins into carpels. Boil together for five minutes one pound of sugar, a half pint of water and the juice of one lemon; take from the fire, add at once the carpels, stir lightly until they are thoroughly covered with the syrup and stand aside until _very cold_.

At serving time, wipe the outside of the freezing can with a warm towel, turn the mousse into the centre of a round dish, heap the carpels around the base and over the top in the form of a pyramid, pour over the syrup, and send at once to the table.

This will serve twelve persons.

SAUCES FOR ICE CREAMS

HOT CHOCOLATE SAUCE

1/2 cupful of cream or condensed milk 2 ounces of chocolate 1 cupful of sugar 1 teaspoonful of vanilla

Put all the ingredients into a saucepan and stir over the fire until they reach boiling point, boil until the mixture slightly hardens when dropped into cold water. Add the vanilla, turn at once into the sauceboat and send to the table. This must be sufficiently thin to dip nicely over the ice cream.

MAPLE SAUCE

1 cupful of sugar 1 teaspoonful of lemon juice 1 cupful of water 1 teaspoonful of maple flavoring

Put half the sugar in an iron saucepan and stand it over the fire until it melts and browns, add hastily the water, the remaining sugar and the lemon juice, and boil for about two minutes; take from the fire and add the flavoring. This may be served plain, or with chopped fruit or nuts added.

CLARET SAUCE

Boil one cupful of sugar and a half cupful of water with a saltspoonful of cream of tartar for five minutes. Take from the fire and add one cupful of claret, and stand aside until icy cold.

NUT SAUCE

1 cupful of sugar 1/2 cupful of chopped nuts 1 cupful of water 1 teaspoonful of caramel 2 teaspoonfuls of sherry

Boil the sugar and water with a saltspoonful of cream of tartar or a teaspoonful of lemon juice for five minutes, take from the fire and add all the other ingredients, and stand aside to cool.

MONTROSE SAUCE

1/2 tablespoonful of granulated gelatin 1/4 cupful of sugar 1/2 cupful of milk 1 pint of cream 2 tablespoonfuls of brandy 1 teaspoonful of vanilla Yolks of 3 eggs

Cover the gelatin with milk, let it soak a half hour, and put it, with the milk, in a double boiler over the fire. Beat the yolks of the eggs and the sugar together, add them to the hot milk, stir about one minute until the mixture begins to thicken, take from the fire, and, when cold, add the vanilla and the brandy, and, if you like it, four tablespoonfuls of sherry.

Stand this aside until very, very cold.

ORANGE SAUCE

1/2 pint of orange juice 1/2 pint of water 1/2 cupful of sugar 1 tablespoonful of arrowroot Whites of three eggs

Add the sugar to the water, and, when boiling hot, add the arrowroot moistened. Beat the whites of the eggs to a stiff froth, add gradually the hot mixture, beating all the while. Add the orange juice, beat again. Turn it into a sauceboat and stand aside until very cold.

WALNUT SAUCE