MADE WITH THE MAGIC FLAVOR OF MAPLEINE MOUSSE Whip the cream, beating in- Vl whipping to it the granulated sugar cream and the Mapleine. When 3 tablespoons sugar stiff place in refrigerator 1/4 teaspoon Mapleine tray lined with waxed paper. Fruit, or nuts, may Note: y4 teaspoon lemon l juice added, or /2 teaspoon be added after orange extract gives delicious cream has been combination flavor. Double whipped. recipe makes a quart.

MARSHMALLOW DATE MOUSSE I cup whipping Whip the cream, add the cream Mapleine. Shred the dates, cut marshmallows in small I teaspoon pieces and add to cream. Mapleine Pour into tray and freeze. 12 marshmallows This recipe will serve six to 1/2 cup dates eight.

MAPLEINE FREEZE I cup Mapleine Cook Mapleine syrup and beaten yolks in double boiler Syrup until thick, or until mixture 6 egg yolks beaten coats a spoon. When cool fold in the whipped cream. I pint whipping Freeze in trays, or pack in cream ice and salt.

TO MAKE MAPLEINE SYRUP 2 cups boiling water Pour the boiling water oyer the sugar. Add the Mapleine 4 cups sugar and stir until sugar is thor- , , w A 1 . oughly dissolved. Makes two I teaspoon Mapleine pints# MAPLEINE BANANA CREAM 3 bananas Thoroughly mash the bana- I teaspoon lemon nas, add lemon juice, and juice the powdered sugar. Then % cup powdered add the thin cream (or top milk) and Mapleine. Freeze sugar to soft mush. Fold in the I '/2 cups thin cream whipped cream; finish freez- I teaspoon ing. Mapleine 1/2 pint whipping cream

FROZEN MAPLEINE PUDDING 4 cups milk Scald milk. Mix cornstarch % cup sugar and the water; add to hot 6 tablespoons milk. Add sugar and cook cornstarch about 15 minutes over hot water. Remove from fire; add '/j cup water beaten egg yolks. Add the '/i teaspoon salt Mapleine. Place in refrigera- 2 egg yolks tor tray, dotting with I teaspoon chopped nuts, if desired. Mapleine Freeze. Serves 10.

EASY I cup sugar I/2 cup water Boil sugar and water till it threads (238 F.). Pour slow- 3 egg whites ly over stiffly beaten whites '/2 teaspoon of the eggs. Add the gela- gelatine tine soaked five minutes in I tablespoon cold the water. Beat until cool. water Add Mapleine to whipping I teaspoon cream. Beat nearly stiff. Fold Mapleine into sugar mixture. Freeze I pint whipping without stirring. cream COFFEE % cup Borden's Mix the condensed milk, sweetened con- strong black coffee and Ma- densed milk pleine thoroughly. Chill. 1/2 cup strong black Whip cream to custard-like consistency and fold into coffee chilled mixture. Pour into 1/2 teaspoon freezing pan. After mixture Mapleine has frozen to stiff mush beat I cup whipping two minutes, replace in trays cream and freeze.

MAPLEINE NUT ICE CREAM % cup Borden's Mix and chill the condensed sweetened con- milk, water and Mapleine. densed milk Whip cream to custard-like I/2 cup water consistency; fold into chilled 2 teaspoons mixture. Fold in finely chopped walnuts. Pour into Mapleine freezing pan. Freeze to stiff 1/4 cup finely chop- mush. Remove and beat two ped walnuts minutes. Replace in trays I cup whipping and freeze. cream

MARSHMALLOW ICE CREAM 20 marshmallows Melt marshmallows, milk and sugar in double boiler. Stir I cup milk smooth, add beaten egg. I tablespoon sugar Cool this mixture, add I egg Mapleine. Pour in tray and I cup whipping freeze. Remove, beat smooth. Add cream whipped almost cream stiff. Freeze without stirring. I teaspoon Chopped nuts may be added Mapleine if desired. NUT BRITTLE ICE CREAM 2 cups whipping Crush the nut brittle candy cream thoroughly with a rolling pin. Whip the cream, add I teaspoon Mapleine Mapleine. Stir in the brittle. I cup crushed brittle Turn in trays, freeze with- out stirring. Sprinkle addi- (peanut or walnut) tional nut brittle over top just before serving. JUNKET ICECREAM I tablespoon cold Dissolve Junket tablet in the water cold water. Heat sugar and milk to luke warm only. Re- I Junket tablet move from fire, add the I cup milk junket tablet mixture, stir. I cup whipping Turn into refrigerator tray, cream when partly firm fold in the whipped cream flavored with 1/2 cup sugar Mapleine. Freeze without 1/2 teaspoon Mapleine stirring. MOLDED SALADS I ^ tablespoons sugar Mix the dry ingredients, add ¡/2 tablespoon flour to beaten egg yolks, Maple- 11/2 teaspoons salt ine, melted butter, milk and 1 teaspoon mustard vinegar. Cook in a double A few grains boiler, stirring constantly cayenne till mixture thickens. Soak '/2 teaspoon the gelatine in cold water, Mapleine add to the hot mixture, stir- 2 egg yolks beaten ring well. Cool. P/2 tablespoons melt- ed butter % cup milk '/l cup vinegar Use 2 cups flaked salmon, % tablespoon tuna, or other fish for fish gelatine salad. Or chopped ham with 2 tablespoons cold celery, or other vegetables. water Chill thoroughly. BISCUIT TORTONI I cup macaroon Crush the well dried maca- crumbs roons and add to milk, sugar cup milk and salt. Let soak for one 1/4 cup sugar hour. Whip the cream and Few grains salt add the flavoring. Fold in 1/2 pint whipping Then freeze without stirring. cream I/2 teaspoon A good "party" recipe. Nice Mapleine to freeze in individual silver 1/4 teaspoon almond or paper cups set in refrige- extract rator trays. PRUNE CREAM I cup cooked prunes Stone and press prunes I lemon, juice only through a coarse sieve. Add the lemon juice and sugar I cup sugar and chill. Whip cream, add 1 teaspoon Mapleine Mapleine, and fold into 2 cups whipping prune mixture and pour in cream trays to freeze. About six servings. PECAN PARFAIT I cup milk Soak gelatine in one-half cup of the milk. Heat remaining 1 tablespoon gela- milk, add sugar, salt, and tine soaked gelatine. Stir till dis- 6 tablespoons sugar solved. Chill until slightly thickened, beat until light. 1/2 teaspoon Fold in whipped cream fla- Mapleine vored with Mapleine, beaten egg whites and pecans. 2 egg whites Freeze without stirring. A pinch of salt l/2 cup chopped NOTE: Cream for frozen should be whipped pecans only enough to round I cup whipping slightly on a spoon, or cream hold its shape. FROZEN I square unsweeten- Bring to a boil the sugar, ed chocolate milk and chocolate cut fine. cup milk Stir constantly, cook smooth. Add gelatine which has been 4 tablespoons sugar dissolyed in cold water; cool I teaspoon gelatine thoroughly. Add marshmal- I/2 cup chopped nuts lows cut in quarters, nuts and 10 marshmallows Mapleine. Gently fold in I teaspoon whipped cream. Pour in trays Mapleine or mold and pack in salt I/2 pint whipping and ice. Freeze four hours. cream Serves eight.

CHOCOLATE ICE CREAM 11/2 oz. unsweetened Melt the chocolate (IV2 chocolate squares) over hot water, then add scalded milk slowly. Mix 2 cups rich milk the cornstarch with the su- I tablespoon corn- gar and add. Cook ten min- starch utes, stirring until thickened. % cup sugar Cool and add Mapleine. Turn into tray of refriger- I teaspoon ator and freeze to mush. Mapleine Fold in* whipped cream to I cup whipping which salt has been added. cream Return to refrigerator and A few grains salt freeze.

SAUCE FOR ICE CREAM i/2 cup water I cup sugar Mix the sugar, water and syrup in sauce pan. Boil tc I/2 cup white corn soft ball or short thread syrup stage (235F.). Remove from I cup evaporated fire and add milk gradually, milk stirring constantly. Add I teaspoon Mapleine and cool. Mapleine CARAMEL ICE CREAM 2 cups milk Scald milk. Melt sugar in heavy saucepan, stirring until % cup sugar syrup becomes light brown Few grains salt color. Add to milk in double boiler. Stir until sugar dis- I tablespoon corn- solves. Add salt, cornstarch starch mixed with a little cold milk. I teaspoon Cook ten minutes; stirring until thickened. Add Maple- Mapleine ine, cool. Turn into refrig- I cup whipping erator tray; freeze to mush. cream Fold in whipped cream; fin- ish freezing.

PEACH MOUSSE

I cup mashed Add corn syrup, sugar* and peaches salt to mashed, pared Ys cup sugar peaches. Add the almond 3 tablespoons corn flavoring. Chill one hour. syrup Stir well. Fold in whipped A few grains salt cream flavored with Maple- 1/2 teaspoon almond ine, freeze without stirring. extract I/2 teaspoon Mapleine * Sugar for fresh peaches. V2 whipping Canned peaches may not re- cream quire sweetening.

APRICOT MOUSSE Follow same directions and use same ingredients as for Peach Mousse, except that apricots are substi- tuted for peaches. Dried apricots may be used if forced through a sieve after cooking. • • Crescent Manufacturing Company Seattle, Washington A-320M