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Parfait and Mousse

This is frozen whipped cream, sweetened and flavored to suit the taste. It is packed in a mould and buried in crushed ice and salt for several hours. The cream should be frozen one and one half inches deep. The center remains soft. The opening of the mould should be bound with a strip of muslin dipped in melted suet or butter. Quick parfait is made by adding whipped cream to ice cream. At serving time beat in the whipped cream. Coffee ice cream with whipped cream is much liked, as are chocolate and caramel ice cream served this way. Macaroon mousse is made by adding crushed and rolled macaroons to whipped cream and burying the mould in ice and salt. Chopped nuts are used the same way and crushed fruit.

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Source

Civic League Cook Book (1913).