CARAMEL MOUSSE. A melon mold makes a very attractive dessert when used for the molding of caramel mousse. After being turned out of the mold on a platter and garnished with peaches, this dessert will appear as in Fig. 19. In addition to being attractive, caramel mousse is so delicious that it appeals to practically every one.

• 3/4 c. sugar
• 1/2 c. water
• 1 c. evaporated milk
• 2 tsp. gelatine
• 1/4 c. water
• 1 egg white
• 2 tsp. vanilla
• 1/4 tsp. salt

Make 1/2 cupful of the sugar and the 1/2 cupful of water into caramel. Place the can of evaporated milk into a pan of warm water, allow it to come to a boil over the flame, and then cool the can in the refrigerator. Soften the gelatine with the 1/4 cupful of water and then dissolve in the caramel while it is boiling hot. Pour the cold milk into a bowl, add the egg white, and beat together vigorously. When the gelatine and caramel have become cool and have started to set, gradually add the mixture to the milk and egg white, beating constantly. If it is desired to hasten the thickening process, set the bowl in which the mixture is being made into a pan of ice. Add the rest of the sugar, the vanilla, and the salt, and continue beating until the whole begins to thicken. Place in a mold and freeze in a pan of ice and salt. When frozen, turn from the mold onto a platter and garnish with canned peaches in the manner shown. Over each serving, pour some of the peach juice, which has been boiled down into a thick sirup.

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