Chocolate Mousse No. 1

3 ounces Lowney's Premium.

Chocolate 1½ cups sugar 1 cup thin cream.

¼ cup cold water.

1 teaspoon vanilla.

¼ teaspoon salt whip from 3 cups cream.

1 tablespoon granulated gelatine.

CHOCOLATE MOUSSE.

Melt chocolate; add sugar and one cup cream; boil one minute. Mix gelatine with cold water, add to boiling mixture; when cool, add flavoring, salt and whip from cream. Pour into mold, pack in equal parts of ice and salt, let stand four hours

Coffee Mousse

1 pint cream 1 cup black coffee.

½ cup powdered sugar ¼ teaspoon salt.

Whip the cream, add sugar and coffee, turn mixture into a mold, pack in ice and salt, and let stand five hours.

Chocolate Mousse No. 2

Substitute four ounces melted chocolate for coffee in Coffee Mousse, pour into mold, pack in ice and salt, and let stand four hours.

Strawberry Mousse

Substitute two cups mashed berries for coffee, and proceed as for Coffee Mousse.

Fruit Mousses

Mix two cups of any fruit pulp, with powdered sugar to sweeten, with the whip from one pint cream. A small amount of lemon juice brings out the flavor of other fruits. Mold. Pack and let stand in ice and salt four hours.