Pineapple Mousse

To one cupful of pineapple syrup, heated, add one tablespoonful of gelatine softened in one-fourth of a cupful of cold water, one cupful of sugar, and two table-spoonfuls of lemon juice. Strain and let cool. As the mixture thickens, fold in one quart (four cupfuls) of whipped cream. Mold, pack in ice and salt, and let stand for four hours.

Frappes

A frappe is a half-frozen ice, of a mushy consistency, and of a granular texture. Gelatine is not used and sugar alone is often employed instead of the usual sugar syrup. This makes the combining of ingredients for frappes simpler than for other dishes. Their coarse, granular texture in contrast to the smooth, fine-grained texture of creams and sherbets is produced chiefly by the different proportions of salt and ice, used in freezing. The smaller amount of salt used, the finer the grain and the smoother the texture; the more salt, the coarser the grain and the more granular the texture. A frappe texture can be obtained without the use of the freezer, which greatly reduces one's labor.

To Freeze

The mixture should be poured into a mold or any tight-fitting utensil, filled to overflowing, a piece of wrapping paper laid over the top, the cover fitted on closely, and the mold well packed in a mixture of ice and salt. If a very coarse texture is desired, use equal proportions of salt and ice; if a finer texture is wanted, use one part salt to two of ice; if a smooth cream texture, one of salt to three of ice. Allow the mixture to remain for three hours in the mold, and if the smallest amount of salt is used allow five or six hours.

Frappes, being real thirst quenchers, are especially used to serve from the punch bowl at teas, receptions, and dances, and are superior to ice cream and sherbets for such occasions. For a dessert, a garnish of whipped cream and additions of pieces of fruit make an attractive modification. Whipped cream may be placed on top of the frappe after filling a mold two-thirds full and all frozen together successfully. There are some, however, who dislike to eat fruit that is stiffly frozen. There are two classes of frappes: in one, the fruit finely cut or chopped is used with the juice, giving rise to the name granites; in the other, the fruit juice alone is used, diluted as for an ice.

Tea Frappe

Boil one cupful of sugar and two cupfuls of water for five minutes to make a syrup. Add one pint of fairly strong tea, freshly made and cooled, then the grated rind and juice of three oranges, the juice of two lemons, and one can of grated pineapple. Freeze in a freezer if desired, or turn into a mold, cover the top with paraffin paper or buttered paper, place a cover on it tightly, and pack in a mixture of equal parts of salt and ice for three hours. Remove from the mold and garnish with slices of lemon or crushed mint leaves dusted with powdered sugar.

Coffee Frappe

Make coffee the strength desired, strain it carefully and cool and sweeten to taste, then place it in a mold, and pack as for all frappes. One cupful of cream may be added before packing if desired. Garnish with whipped cream in serving.