ksul-uasc-mscc221_096

Peppermint Mousse in Meringue Shells
¼ lb. peppermint stick candy, ½ cup
light cream, 1 cup heavy cream
whipped, pinch of salt.
Crush candy, add light cream
& heat until candy dissolves
over low flame. Cool, fold in
whipped cream; add salt.
Freeze in refrigerator tray about
1 hour. Serve in meringue shells.

Add ⅛ tsp. salt, ¼ tsp. cream of
tarter & ¼ tsp. vanilla to 2 egg
whites, heat to a stiff foam.
Gradually add ½ cup sugar.
Beat very stiff. Spoon or form
cups with pastry tube on
unglazed paper placed on
cooky [cookie] sheet. Bake in slow
oven 250° 1 hour. Serves 4.

Orange Souffle
3 egg whites, 3 tbsp. granulated
sugar, 2 tbsp. orange marmalade
¼ tsp. orange extract, ½ cup
chopped almonds, toasted.
Beat egg whites to a stiff foam,
gradually add sugar & continue
beating until mixture forms
peaks that bend slightly
when beater is lifted. Add orange
marmalade & orange extract, pour
into greased top of of double boiler. Place
over hot water, cover & cook 1 hr.
Turn out on warm serving plate
Pour over Foamy Sauce: Beat 3
egg yolks, ¾ cup confectioners
sugar, ½ tsp. vanilla & ⅛ tsp. salt
Fold in 1 cup heavy cream, whipped.
Chill. Sprinkle with nutmeats. Serves 4 - 6.