Maple Mousse

1 cup maple syrup. Yolks of 5 eggs. 1 pint whipping cream.

Boil syrup; beat yolks until light; stir into syrup. Cook thoroughly in double boiler. When cold beat in whipped cream. Put in mold and pack in ice five hours.

Mrs. H. L. Comin.

Maple Mousse. 2

1 cup maple syrup. Yolks of 4 eggs. 1 pint cream.

Boil syrup and yolks of eggs in double boiler 15 minutes. When cool add cream whipped stiff and freeze.

Mrs. Eveard Hartwell

Peach Cream

4 large peaches. 1 cup sugar. 1/2 pint cream. Whites of 2 eggs.

Mash peaches well and mix with sugar and let stand in refrigerator two hours or more if possible. Then put into freezer and freeze about 3 minutes; then add cream and the well beaten whites of eggs and finish freezing. Makes 1 quart. Selected.

Strawberry Cream

1/2 pint cream. 1 pint strawberries. 1 1/4 cup sugar.

Add sugar to berries before crushing; add cream, stir well together and freeze. Mrs. Harry Ellison.

Frozen Fig Pudding

1 pint milk. 1/2 cup dates. 1/2 cup sugar. 1/2 cup figs. 2 eggs. 1/2 cup English walnuts. 1 teaspoon vanilla.

Beat eggs, milk, sugar together, and cook until it thickens. When nearly cool stir in dates, figs, and nuts chopped fine. Add vanilla and freeze.

Carol M. Holt.