ADVENTURES IN COOKING 3 153

MOUSSE AU CHOCOLAT

Melt together in the top of a double boiler 1% pound of chocolate, 1% cup
granulated sugar, and 14 cup of water. Stir until of beautifully smooth
consistency and put this aside to cool, stirring it occasionally. Beat well the
yolks of 5 eggs and add these, with 1 teaspoon of vanilla, to the chocolate.
Now beat the whites of the 5 eggs until stiff, and stir the chocolate mixture
into them. Beat just long enough to blend, and no longer. Put this delec-
table substance in individual glass sherbet dishes or ramekins and leave in
the icebox 6 or 8 hours before serving.

GRAPE-NUT WHIP

2 well beaten eggs 14 cup chopped walnuts

2 tbsps lemon juice 14 cup sugar

I cup spoon-sized cube pineapple, 1 cup heavy cream (whipped)
(drained) 2 cups diced marshmallows

1 cup sliced red Tokay grapes
Combine eggs, sugar, and lemon juice in double boiler. Cook over hot
water until thickened. Remove from heat, cool.

Fold in remaining ingredients. Chill 5 or 6 hours or overnight in
refrigerator. Serve in sherbets. ‘Top each with a cut maraschino cherry.
Serves 8.

MAPLE CREAM PUDDING

3 tbsps Knox gelatine 6 tbsps boiling water
6 cups rich milk pinch of salt
2 cups yellow sugar 14 tsp maple flavoring

Mix gelatine with cold water. Cook 1 cup of the brown sugar to caramel,
add gelatine, milk, salt, the other cup of sugar, and maple flavoring.
Strain into a large flat dish, when cold cut into squares.

Serve with sweetened, whipped cream.

APPLE “ICE CREAM”

12 cooking apples, (B.C. apples— sugar to taste
Jonathon, Gravensteins or Wealthies 14 tsp vanilla
are excellent cookers) 2 egg whites

Cut up unpealed apples into pieces—cook until tender in a waterless cooker,
or with very little water. Put through strainer. (The Jonathons will make
a pretty pink pulp). To the pulp add sugar to taste—add the vanilla. Beat
egg whites until stiff enough to “peak” then add to the apple sauce, beating
all the time. When the sauce is light and fluffy put into individual dishes
and chill. Serve garnished with 1 tsp. of red fruit jelly, nut crumbs or a
topping of whipped cream. All 3 make a delicious “Sundae.” Simple to
make, this is a favorite with gingerbread or Devils Food Cake.