Maple Mousse

1 cup of hot maple syrup poured over the well-beaten yolks of 4 eggs.

Let stand until cold. Beat and add the well-beaten whites of 4 eggs, and 1/2 to 1 pt. cream beaten stiff.

Pack in salt and ice, 2/3 ice and 1/3 salt. Let stand 4 to 6 hrs. but do not stir.

- Mrs. G. W. Heavener.

Orange Mousse

1 1/2 cups orange juice, 1/4 cup lemon juice, 1 cup sugar, 1/2 cup nuts, 1 bottle whipped cream, 1/2 cup powdered sugar, 1/2 tsp. vanilla.

Melt sugar in orange juice. Put in a mold, then add nuts and cream (whipped stiff). Freeze 2 or 3 hours, using 1 part of salt to 3 parts of ice.

- Mrs. S. N. Gustafson.

Caramel Mousse

1 pt. whipped cream. 1/2 lb. peanut brittle (ground). Whip the cream, add ground brittle. and put in mold. Set away on ice twelve hours. - Mrs. W. F. Struebing.