Whip the cream to a very stiff froth. Blanch, toast and grind the almonds, putting them through an ordinary meat grinder; rub them with the almond paste, adding the extract and about two tablespoonfuls of water or sherry. Sprinkle the sugar over the whipped cream, and then fold in the nut mixture. Pack at once into a mold, put on the lid, fasten the seam with a strip of muslin dipped in paraffin or melted suet, and pack in coarse salt and ice to freeze for two or three hours.
Serve plain or dusted with chopped almonds.
This will serve six persons.
COFFEE MOUSSE
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.