FRUIT MOUSSES

Whip a pint of cream very stiff and drain as directed above. Mix with it a cupful of any fruit-pulp, the juice drained off and the pulp mixed with enough powdered sugar to make it of the same consistency as the whipped cream; a little cochineal added to strawberry or to peach mousse gives it a better color. A little vanilla improves the flavor. Mold and pack in ice and salt for three hours.