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Show SPRING DESERTS Maple mousse Boil one large cup of maple sirup until it ropes. Pour slowly slow-ly over the well beaten yolks of eight eggs, beating constantly until smooth. Put into a double boiler and scald, not letting it boil. Remove from the fire, and let it become cold, "then stir Into one pint of whipped cream. Turn into a freezer pack well in ice and salt and let it stand for three or four hours. Chocolate pie Use a, deep pie dish, be sure that the crust Is done before you add the custard filling and then be sure that the custard is firm and jellylike jelly-like before you add tho . meringue. Then your chocolate pic will be a success. suc-cess. Needless to say, a thin, diy chocolate choc-olate pie or one that is so nearly liquid as to have to be eaten with a spoon is a different proposition. Orange jelly Soak two tablespoon-fuls tablespoon-fuls of .powdered gelatin in cold water until soft. Then add a cupful and a half of boiling water, the juice of one orange and sugar to taste. Heat and strain and add a teaspoonful of sherry. Cool half the jelly in a cup. When the other half begins to harden add a stiffly-beaten egg white and heat again. Pour this frothy, half-stiff mass into a mold and turn out the little cupful mold of jelly which should be quite hard, into the center of the other. Let all harden in the refrigerator and serve with custard and whipped cream. |