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Show coo Peaches-Mousse Combination Popular rCKK00000000 Mousse Witn Canned Peaches for Dessert. (rriMrrtl bv the United States Department eC Asrk'UlUU-o.) W'NU Serviee. Peaches and cream In combination become a dessert de luxe when the cream is frozen. A mousse, or ice cream frozen without stirring, Is especially espe-cially good for the purpose since mousses require somewhat heavier and richer cream than ordinary ice cream, made by churning in a freezer with a dasher. Peach melba is the dessert made by putting the Ice cream into large halves of canned peaches, and It Is a very pretty and attractive dish, but sometimes a little unmanageable on the plate. For that reason you may prefer to slice tlie peaches into convenient sections nnd serve them, with a little of the juice they were canned in, as a saute or garnish. Vanilla Is the most satisfactory flavor for mousse that is served with a fruit sauce, unless some of the fruit pulp is mixed with tlie cream and frozen also. To make plain vanilla mousse, frozen either In a refrigerator with a mechanical me-chanical unit or by packing in iee and salt, the following recipe from the bureau of home economics of the United States Department of Agriculture Agricul-ture may be used : 1 cup double, cream. 6 tbs. suenr. 1 cup rich milk or 2 ess whites. thin cream. 1-16 tsp. salt. 1 tsp. gelatin. H tsp. vanilla. Soak tlie gelatin until soft in a little of the milk or thin cream. Heat the remainder, and pour over the gelatin. Add the sugar and stir until dissolved, and put the mixture aside to chill. Whip the double cream. When the mixture containing the gelatin has thickened slightly, beat it to incorporate incor-porate air. Add the vanilla, and fold in the whipped cream and the well-beaten well-beaten egg whites. The egg whites reduce re-duce richness, increase volume and improve im-prove texture. These proportions will make over four cupfuls before freezing; freez-ing; or, if the egg whites are uot used about three cupfuls. |