Strawberry Mousse
1 box strawberries
1 cup sugar
1/4 box or 1 tablespoon granulated gelatine
2 tablespoons cold water
3 tablespoons boiling water
1 quart cream
Wash and hull berries, sprinkle with sugar and let stand one hour; mash and rub through fine sieve; add gelatine which has been soaked in cold water and dissolved in the boiling water. Set in pan of ice water and stir until it begins to thicken; fold in whipped cream. Put into mold, cover, pack in salt and ice, 1 part salt, 3 parts ice; allow to stand 4 hours. Raspberries or peaches or shredded pineapple may be used instead of strawberries.
Soups
Soup stock is the liquid in which bones, cooked or uncooked meat and vegetables have been boiled.
Gravies and browned pieces of meat are often added to the soup kettle for color and flavoring.
The stock should be strained, quickly cooled and all fat removed.
A great variety of soups may be made by adding to any soup stock, previously cooked macaroni, spaghetti, vermicelli noodles or vegetables.
Cream soups are made with a cream sauce foundation to which is added the strained pulp of vegetables or fish.