Butter Brickle Mousse
(Makes 1½ quarts)
½ lb. butter brickle candy, or
½ lb. toffee
1 pt. whipping cream
Put the candy through a food chopper, using the coarse knife. Whip the cream until it holds its shape. Fold in the ground candy. Freeze.
Cherry and Orange Mousse
(Makes 2 quarts)
6 oranges
1 lemon
1 cup sugar syrup, hot
1 tsp. powdered gelatine