Quantity for 6 Persons. The preparation is the same as given under No. 90, Vanilla Mousse. Mix in ¼ lb. roasted, coarsely chopped hazelnuts. No. 93—PINEAPPLE MOUSSE. Quantity for 6 Persons. The preparation is the same as given under No. 90. Instead of vanilla, take ½ lb. of pineapple, cut into small pieces, or pineapple puree. No. 94—RUM OR COGNAC MOUSSE. Quantity for 6 Persons. The preparation is the same as given under No. 90, Vanilla Mousse. Instead of vanilla, take 8 tablespoonfuls of rum or cognac. No. 95—COUNT PUECKLER OR LAYER MOUSSE. Quantity for 6 Persons. 1½ pts. whipped cream ½ lb. chocolate ½ lb. of sugar ½ cup of raspberry jelly 2 whites of eggs ⅛ lb. of macaroons 1½ tsps. of vanilla 12 layers or 1 package of white gelatine ½ cup of warm water PART I. Preparation: ½ lb. of chocolate is grated and mixed well with ¼ cup of warm water and ⅛ lb. of sugar. Dissolve the gelatine in the other ¼ cup of warm water, strain and divide into 3 parts; mix ⅓ of it with the chocolate, ½ teaspoonful of vanilla and ½ pt. of thick whipped cream. PART II. Dissolve the raspberry jelly over the fire, mix in ⅛ lb. of sugar, 2 beaten whites of eggs, and ⅓ of the dissolved gelatine, also ½ teaspoonful of vanilla and ½ pt. of thick whipped cream. PART III. The macaroons are crushed, mixed with ½ pt. of whipped cream, ⅛ lb. of sugar, ½ teaspoonful of vanilla and ⅓ part of the dissolved gelatine. A form is rinsed with cold water and layers of the chocolate, raspberry and macaroon mixtures are put in. Then the mold is closed well and packed in salt and ice for some hours. When serving, dry the mold and turn it out on a platter. No. 96—COLD RICE STARCH PUDDING. Quantity for 6 Persons. ¼ lb. rice starch ¼ lb. of sugar 1 pt. of milk 1 grated lemon peel 5 eggs 1 pinch of salt Preparation: The milk and grated lemon peel are brought to boil; sugar, rice starch and yolks of eggs are mixed well with a little cold milk, stirred into the boiling milk and boiled again 5 minutes, stirring constantly; then take from the stove. When the mass has cooled, mix in the beaten whites of eggs. Rinse a mold with cold water, fill in the pudding and set to stiffen. Turn it out on a platter and serve with a fruit sauce. No. 97—COLD CHOCOLATE PUDDING WITH FARINA. Quantity for 6 Persons. ½ lb. of fine chocolate ⅛ lb. of fine farina ½ cup of sugar 1 qt. of milk 1 tsp. of vanilla Preparation: The chocolate is grated and mixed with farina, vanilla and sugar. The milk is brought to boil, the farina mixture put in and boiled 15 minutes, stirring constantly. Rinse a mold with cold water, fill in the pudding and set to stiffen. Vanilla sauce is served with it. No. 98—COLD RICE PUDDING WITH PEACHES. Quantity for 6–10 Persons.