Mrs. M. Cohen
MOCHA BISQUE
One pint of cream whipped to a stiff froth, add yolks of two eggs and half a cup of powdered sugar, flavor with one tablespoon mocha essence. Mix into the above grated macaroons. Sprinkle a few grated macaroons into the bottom of a buttered melon mould, and freeze.
MAPLE MOUSSE
One cup maple syrup, yolks of two eggs beaten. Boil eggs and syrup together and stand over night. Beat one-half pint cream with whites of two eggs, add to cold mixture and pack in ice and salt for four hours. Chopped nuts may be added.
R. L. S.
PICKLES, PRESERVES, ETC.
MUSTARD PICKLES
For six gallons: one hundred large pickles, cut two hundred small ones, three heads cauliflower, one peck white onions peeled, two quarts beans, one-half dozen corn, two red peppers; put each in salt water over night separately; dry all, put in layers. Two pounds best mustard, four ounces mixed spices, two gallons vinegar; let boil twenty minutes with spices and pour over the vegetables. Next morning pour over a little salad oil and cover with cloth and cover.
Miss Ray Mayer