A DELICIOUS SHERBET
Whip one-half pint cream very stiff, sweeten with confectionery sugar; set away to chill. Chop fine one large banana, one orange, one-half cup English walnuts, one-half cup preserved pineapple, one-half large marshmallow. Just before serving beat the fruit and nut mixture through the cream and serve at once in sherbet cups with a cherry on top. Enough for six persons.
MAPLE MOUSSE
Yolks four eggs beaten very light; heat one cup of maple syrup in double boiler, when hot stir into the beaten yolks, and put back into double boiler and cook until thick. When cold mix lightly with one pint of cream whipped. Turn into mold and pack in ice and salt for four hours.
PEACH MOUSSE Mrs. J. H. Shanley
Whip one pint of thick cream until it is fluffy; add one cupful of sugar and one teaspoonful vanilla. Mash up a pint can of peaches and mix them in with the cream. Pour this mixture into a mold that has been wet with cold water. Pack the mold in equal parts of chopped ice and coarse salt and let it stand for four hours, when it will be ready to use.
MAPLE MOUSSE Mrs. T. D. McMicken
Two-thirds cup maple syrup; two eggs; one-third quart cream; beat yolks ten minutes, add syrup gradually and put in double boiler and cook twenty minutes. Beat whites till dry, pour cooked yolks and syrup over while hot, and set to cool. Whip cream and pour cold cooked syrup over, being careful to only fold in. Put in mold and pack in ice and salt, half and half, two or three hours.
GRAPE MOUSSE
Whip stiff one pint of cream, sweetening it as you whip it with three-quarters of a cup of powdered sugar. When the cream is stiff and firm, fold in half a cupful of grapejuice, pack the mixture in a mold in ice and salt, cover this closely, and let it stand for three or four hours.