Frigidaire Novelty Desserts

Mousses retain their popularity because they are so simply and easily prepared. Whipped cream forms the base of these desserts and stirring is unnecessary during the freezing process.

Parfaits are rightly regarded as a very rich delicacy. They are served only when the occasion calls for something very attractive and when calories can be disregarded. The parfait itself is very easily prepared and the same method of preparation is applicable to each recipe. Parfaits are most acceptable when served with strawberries, raspberries or other fruit. However, flavored syrups with nuts are very good substitutes—garnishing with maraschino cherries when desired.

Novelty Desserts—Many times you will want to serve something just a little different; maybe a special dinner dessert, afternoon or evening refreshments, or that “dessert bridge” you have been planning for some time. On these pages are a number of suggestions to help you in planning for these occasions.

Apricot Mousse

ten or twelve servings

1 large can apricots or 2¹⁄₄ cups apricot pulp 2 egg whites 1¹⁄₂ cups cream, whipped ¹⁄₂ cup sugar

Drain the contents of can of apricots and force through a sieve. There should be 2¹⁄₄ cups of apricot pulp. Place in freezing tray and allow to remain for 45 minutes. Remove from the tray and turn into a bowl containing the unbeaten egg whites. Beat until light and fluffy. Whip cream, gradually adding sugar. Fold the cream into the beaten apricots and eggs. Return to the tray and freeze without stirring.

Strawberry Mousse

ten servings

1 pint strawberries 1 cup granulated sugar 2 teaspoons lemon juice 2 cups whipping cream 2 egg whites ¹⁄₁₆ teaspoon salt

Wash and stem berries. Add sugar and crush. Heat until sugar is dissolved. Strain and chill. Add lemon juice to berry mixture. Fold in whipped cream and stiffly beaten egg whites to which salt has been added. Pour into freezing tray, molds or individual cups. Freeze without stirring. See page 4 for use of Cold-Control. This dessert is very attractive when frozen in silver cups, and decorated with whipped cream or whole, fresh berries.

Butterscotch Parfait

ten to twelve servings

²⁄₃ cup brown sugar 2 tablespoons butter ¹⁄₂ cup water 4 egg yolks 1 pint whipping cream ¹⁄₁₆ teaspoon salt 2 teaspoons vanilla

Combine sugar and butter. Heat until melted. Cook for one minute. Add water; cook until butterscotch is melted. Add syrup mixture slowly to beaten egg yolks. Cook in double boiler until light and fluffy. If you have an electric range, cook in saucepan on LOW or SIMMER heat. Chill. Add whipped cream, salt, and vanilla. Pour into freezing tray or individual cups. Freeze without stirring. Chopped nuts may also be added. See page 4 for use of Cold-Control.

Frozen Crumb Cake

four to six servings

1 cup whipping cream 2 cups sponge cake broken in small portions (Any left-over cake can be used. Angel food cake is delicious served in this manner) ¹⁄₄ cup chopped English walnuts

Whip cream and combine with cake. This should be tossed together with a fork. Add chopped nuts and pour into freezing tray. Freeze without stirring. Slice for serving.

Fruit may be added to the above recipe if desired, either frozen with the cake or chilled and served with the frozen cake. Maraschino cherries may be added. This is an excellent way of using those unused portions of cake and small portions of fruit.

Chocolate Cookie Dessert

six to eight servings

18 thin chocolate cookies (1¹⁄₂ inches in diameter) 1 pint whipping cream 2 teaspoons vanilla

Whip cream and add vanilla. Spread one tablespoon on one cookie and press another on top. After four or five cookies have been added, lay the stack on edge lengthwise in the center of the freezing tray; complete the roll; then completely cover with remainder of whipped cream. Place in Frigidaire on a shelf for several hours, allowing cookies to absorb some of the moisture from the cream. Garnish with maraschino cherries or chocolate shot. Place in freezing compartment and allow to thoroughly chill or freeze. When freezing, please see page 4 for use of Cold-Control. Serve in diagonal slices and add a small portion of chocolate sauce to each serving.

Variation: Ginger cookies may be used the same as chocolate cookies, and served without chocolate sauce.

Chocolate Bavarian Cream

ten servings

1 tablespoon gelatine ¹⁄₄ cup cold water 1¹⁄₂ squares chocolate ²⁄₃ cup sugar ¹⁄₁₆ teaspoon salt ¹⁄₂ cup hot milk 1 pint whipping cream 1 teaspoon vanilla 6 lady fingers

Soak gelatine in cold water. Melt chocolate in top of double boiler and add sugar, salt, and hot milk. If you have an electric range, use saucepan on LOW or SIMMER heat. Cook for a few minutes. Add gelatine to hot chocolate mixture. Cool until it begins to thicken. Beat with beater until mixture becomes very light. Fold in whipped cream. Add vanilla. Line a mold with lady fingers. Pour in cream mixture. Place in Frigidaire freezer to chill. When dessert has set, remove to a plate and decorate with whipped cream before serving.

Angel Parfait

eight to ten servings

¹⁄₄ cup water 1 cup sugar 2 egg whites ¹⁄₁₆ teaspoon salt 2 teaspoons vanilla 1 pint whipping cream

Cook water and sugar slowly without stirring until it spins a thread (236° F.). Combine slowly with stiffly beaten egg whites to which salt has been added. Continue to beat until thick. Cool. Add vanilla; combine with the chilled whipped cream. Pour into Frigidaire freezing tray. Freeze without stirring. See page 4 for use of Cold-Control.

This should be served with crushed fruit. When served in parfait glasses, add whipped cream and garnish with grapes, preserved cherries, or other fruit.

Maple Parfait

eight to ten servings

³⁄₄ cup maple syrup 3 eggs, separated 1¹⁄₂ cups whipping cream ¹⁄₁₆ teaspoon salt 1 teaspoon vanilla

Heat syrup in double boiler, or, if you have an electric range, merely use saucepan on LOW or SIMMER heat. Add syrup slowly to well-beaten egg yolks and cook for several minutes on LOW or SIMMER heat, or in a double boiler. Beat with a rotary beater. Pour into stiffly beaten egg whites. Chill thoroughly. Add whipped cream, salt, and vanilla to custard. Add a few drops of maple extract if a stronger flavor is desired. Mix thoroughly and pour into freezing tray. Freeze without stirring. Garnish with whipped cream and chopped nuts. See page 4 for instructions on use of Cold-Control.