Nougat Mousse

2 cupfuls heavy cream 3/4 cupful powdered sugar 1/8 teaspoonful salt 1/2 cupful quartered marsh-mallows

1/2 teaspoonful vanilla extract 1 teaspoonful vanilla 1/2 cupful chopped almonds 1/4 cupful chopped pistachio nuts

Add the salt and sugar to the cream and beat until solid, fold in the nuts, marshmallows and flavoring; pour into the mould, seal, and pack in equal parts of ice and salt for four hours according to the general directions.

Orange Nut Mousse

Juice 4 oranges

Juice 2 lemons

1 pint heavy cream

Powdered sugar to taste, about 1 1/2 cupfuls

1 cupful chopped walnut meats

Whip the cream, add the fruit juices, gradually, sweeten and stir in the nuts. Pour in a mould, seal, and pack in equal parts of ice and salt for four hours according to the general directions.

Chocolate Mousse

2 squares (ounces) chocolate 1/2 cupful milk 1/4 inch stick cinnamon

Few grains salt 1 teaspoonful vanilla 1 pint heavy cream 3/4 cupful sugar

Shave the chocolate and add to the milk with the cinnamon and sugar. Put over hot water and melt the chocolate; then cool, add the salt and vanilla and fold into the cream, whipped. Pour into a mould, seal and pack in equal parts of ice and salt for four hours as directed.

Strawberry Mousse

2 cupfuls heavy cream 3/4 cupful powdered sugar 1/4 teaspoonful salt

1 -cupful strawberry juice and sifted pulp 1 teaspoonful lemon juice

Add the lemon juice and sugar to the strawberries. Beat the cream, whipping the strawberry juice in slowly; when all is in, turn into a mould, seal and bury in equal quantities of ice and salt for four hours, according to the general directions.

Unmould and serve with chilled whipped cream and garnish with whole berries. If the berries are very tart, add more sugar.