Evening Republican, Volume 16, Number 263, Rensselaer, Jasper County, 2 November 1912 — Marshmallow Mousse. [ARTICLE]

Marshmallow Mousse.

Press four fresh peaches or eight canned free from syrup through a sieve; cut 18 marshmallows in tiny bits. Soak a tablespoonful of granulated gelatin in cold water, stand over hot water until dissolved. Add it, with four tablespoonfuls of powdered sugar, to one cupful of rich cream. When the mixture begins to thicken add the peach pulp and cut marshmallows, then whip steadily until the mixture is light froth through and through. Turn into a mold with a tightly fitting cover, bind the edge with a strip of muslin dipped in melted lard and bury In ice and salt for three or four hours.