To Remove From The Mold

Wash the mold in cold water, remove all brine, and wipe perfectly dry. Remove cover and paper. Invert the mold on a flat dish, and if the room is warm it should slip out comfortably. If it does not, rinse a cloth in hot water and wrap it about the mold for a fraction of a minute until the contents slide out readily.

It is better not to let mousses or parfaits freeze very hard, as they are difficult to remove from molds and are not pleasant to eat. Very often to obviate the difficulties encountered on removing these frozen desserts, the mold is lined with a sherbet whose melting point is a bit higher than the mousse or parfait. The sherbet melts more quickly and therefore slips away from the mold more readily.

Lemon Parfait

Make one cupful of thick lemon syrup by heating one cupful sugar with one-half cupful of water. Add the juice and grated rind of three lemons. Pour this over two beaten egg yolks. Cook in a double boiler until it thickens. Remove from the stove and when it cools combine it with one pint (two cupfuls) of thick cream beaten until stiff - or the whip from thinner cream. Fill molds and pack in ice and salt for three or four hours.

Coffee Parfait

Pour a syrup of one-half of a cupful of sugar and one cupful of strong coffee over two beaten eggs. Cook this in a double boiler until it thickens. Remove from stove, and when it is cool, combine it with one pint (two cup-fuls) of thick cream, beaten until stiff - or the whip from thinner cream. Fill molds and pack in ice and salt for three or four hours.

Walnut Mousse

Whip four cupfuls of cream until thick. Flavor with a teaspoonful of vanilla. Fold in two cupfuls of walnut meats until all are included. Pack in mold and freeze for three hours. Serve with chocolate sauce. Thin cream can be used with one ounce of gelatine dissolved in one-quarter cupful of water.

Mint Biscuit Mousse

Rub off the yellow rind of three lemons on six lumps of loaf sugar, then crush the sugar to a powder, adding four tablespoonfuls of mint extract, made from steeping in boiling water a handful of bruised mint leaves. Mix in carefully a cupful of grated macaroon crumbs, the yolk of one well-beaten egg, and a pint of stiffly whipped cream. Beat steadily for five minutes, and turn into small tin molds or forms having watertight covers. Bury this in chopped ice and rock salt for three hours before serving. Serve in individual portions on squares of sponge cake accompanied by any desired sauce.

Ginger Mousse

Soften one tablespoonful of granulated gelatine in one-fourth of a cupful of cold water, add a pinch of salt and three-fourths of a cupful of powdered sugar. Stir and strain gradually into two coffee cupfuls of cream whipped very stiff and flavored with two tablespoonfuls of ginger syrup, and one tablespoonful of lemon juice. Before freezing, add one cupful of preserved crystallized ginger, cut in very small pieces.