Boil sugar and water, stirring only until sugar is dissolved and then boil until it spins a thread, then pour it on the well beaten whites, beat until cool, flavor when cold, stir in gently 1 pt. of cream well whipped and drained, add the chopped nuts and cherries and put in a mould. Pack in ice and salt for about 4 hours. When ready to serve, turn out on platter and cut with a knife. One-quarter cup of very strong coffee in place of the fruit makes a good Coffee Mousse.
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