STRAWBERRY MOUSSE
- 1 quart strawberries
- 1 cup sugar
- ¼ 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 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 to 3 parts ice; let stand 4 hours. Raspberries, peaches, shredded pineapple, or other fruit can be substituted for strawberries.
SOUPS
The basis of all good soups is the stock or liquid in which bones, cooked or uncooked meat or vegetables have been boiled.