HOW WE COOK IN TENNESSEE

Pineapple Mousse. — One teaspoonfnl of Knox's gelatine, one pint of double cream, one cup of scalded pineapple juice, three-quarters cup of sugar, juice of half a lemon. Soften the gelatine in three tablespoonfuls of cold water five minutes and dissolve in the hot pineapple juice ; add the sugar and let cool, then add the lemon juice and cream; beat the mixture with an egg beater until thick to the bottom of the bowl ; then turn into a chilled mold ; press the cover down over wrapping paper and let stand packed in equal measures of ice and salt three or four hours. Turn from the mold and' surround with half slices of pineapple sugared or dressed with a cold sugar syrup. By dis- solving part of the pink color in the hot mixture a very hand- some dish for a "pink" luncheon is made. Other fruit may be prepared in the same way.

Maple Mousse. — One quart cream, one cup maple syrup, quarter pound chopped pecans; freeze, after it is sweetened to taste. — Mrs. James Pope.

Cafe Mousse. — One pint cream whipped, five eggs; stir beaten whites in with whipped cream ; beat yolks well and add one cup sugar and half cup strong coffee, beating all three together. Stir two mixtures together and pack in ice for three hours.

Chocolate Mousse. — Whip one quart cream very stiff and sprinkle over it two-thirds cup of powdered sugar ; mix care- fully ; then add two ounces melted chocolate ; or if you nse sweet chocolate, grate and sprinkle into the cream; add a tea- spoon vanilla; pour into a mold and pack in salt and ice for three honrs.

Maple Parfait. — Beat one cup of double cream and one cup of cream from the top of a quart bottle of milk until thick to the bottom of the bowl, and set aside to keep chilled. Boil one cnp of maple syrup and one-eighth a teaspoonfnl of cream of tartar until reduced a little. Beat the yolks of two eggs until thick. Then pour the hot syrup over them in a fine stream, beating constantly meanwhile. Return the mixture to the fire

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and let cook over hot water until thickened a little. Remove from the fire and beat until cold. Then add to it a little of the cream. Cut and fold the two together. Add a little more cream, and when the two are evenly blended, add to the re- mainder of the cream. Blend the two without breaking down the cream, and pour into a quart mold. Spread a paper over the top; press the cover over the paper and pack the mold in equal measures of ice and salt. Let stand about three hours. When turned from the mold, sprinkle with sliced pecan nuts. — The Boston Cooking School.

Maple Parfait. — Beat the yolks of eight eggs until light ; add two cups of maple syrup ; place the mixture over a slow fire, stirring constantly until the eggs have thickened enough to make a thick coating on the spoon (cook about fifteen minutes), Turn this into a bowl and whip until cold. It will then be very light. Add one quart of cream well whipped, stirring lightly together. Place in mold, pack in salt and ice for four or five hours. Serve either with or without whipped cream. — Mrs. I. B. Tigrett.

Snow Pudding. — One and one-quarter tablespoons Knox's gelatine in one-quarter cup of cold water. Let it stand fifteen minutes. Then pour one cup of boiling water on gelatine. Stir in one cup sugar, one-quarter cup lemon juice. Put it aside till it begins to thicken. Beat whites of three eggs very stiff. Pour in jelly very slowly on stiff whites of eggs. Beat till stiff.

236 HOW WE COOK IN TENNESSEE.

Cut up an orange, banana or other fruit and pour in mold till cold. Custard: Three yolks of eggs. Beat well with three tablespoons of sugar; scald one pint milk. Pour slowly on egg and sugar. Let it boil about five minutes. Flavor when cool. — Miss Pattie Crook.

Lemon Sponge or Snow Pudding. — Soak half box Knox's Sparkling Gelatine in three-quarters pint of cold water, then dissolve over the fire with the rind and juice of two lemons and six ounces sugar. Boil all together two or three minutes; strain and let it remain until nearly cold and beginning to set, then add the whites of two eggs well beaten and whisk ten minutes, when it becomes the consistency of sponge; put it lightly into a glass dish, leaving it rough in appearance. Serve with a thin custard.

Vanilla Blanc Mange. — Soak one ounce gelatine in one quart milk one hour; add yolks of three eggs and one cup sugar; flavor with vanilla, set away to cool. Best made over night. Serve with cream.

Custard Blanc Mange. — Make a custard of one quart milk, four eggs, one teacup sugar. Stir into it, while boiling, one-half box of gelatine after it has soaked ten minutes; season with vanilla, and pour into molds. Eat with whipped cream.

Blanc Mange. — Boil a quart of milk and sweeten to the taste. Dissolve an ounce of isinglass or gelatine, and pour it into the milk; at the same time remove the milk from the fire. When nearly cold flavor with vanilla and pour into a mold. Set it on ice to harden.

Chocolate Blanc Mange. — In one pint of water dissolve one ounce of gelatine. Boil one quart of milk, four ounces of grated chocolate, and three-fourths pound of sugar together for five minutes ; then add the gelatine, and stirring constantly boil five minutes longer. Flavor with one teaspoonful of va- nilla, and pour into a mold. To be eaten with sweet cream.