Chicken & Tomato Mousse

1 packet Continental Savoury Tomato with Noodles Soup
1&1/2 cups water
4 teaspoons gelatine
1/2 cup hot water
1/2 cup cream
1/4 cup mayonnaise
2 cups cooked chicken
3/4 cup diced celery

Method: Make up soup using 1&1/2 cups water only. Simmer 5 minutes, then cool. Sprinkle gelatine into hot water, stir till dissolved. Add to soup with cream and mayonnaise. Mix chicken and celery into mixture. Pour into wetted mould and refrigerate till set. Remove from mould, decorate and serve.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.35.

Ham Mousse

1 lb boiled ham

1/2 lb liver pate

5 tspns cold water

1&1/2 level tabspns gelatine

1/2 pint very hot water

10 oz can condensed consomme

tomato wedges and asparagus for garnish

sliced radishes

2 level tspns paprika

1-2 tspns port

1/2 pint cream

salt and pepper

Method: Mince ham and fat, mix in pate thoroughly. Put cold water into jug, sprinkle with gelatine and leave a few minutes until mixture becomes spongey. Pour over the hot water and stir until gelatine has dissolved. When cool, but still liquid, stir in the consomme. Pour 1/4 pint of consomme liquid into mould, arrange radish slices decoratively over the bottom and leave to set.

Meanwhile, add remainder of the consomme to the ham mixture[,] stir in port and cream. Taste and add salt and pepper to taste. Leave to half set, then carefully spoon the mixture over the jellied base. Leave mould in refrigerator to set. To serve, quickly dip the mould into hot water, put serving plate on top and invert on to the dish.

Source: The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.8.

Salmon Mousse

2 & 1/2 dessertspn gelatine

1 & 3/4 cups hot water

1 teaspn salt

2 tabspn white vinegar

2 gherkins, finely diced

chopped olives (6)

1 tabspn green pepper diced

1/2 cup mayonnaise

1/2 cup whipped cream

16 oz can salmon

Method: Dissolve gelatine in water, add salt, chill. When slightly thickened beat until consistency of whipped cream. Fold in vinegar, gherkins, olives, green pepper and then mayonnaise, cream and flaked salmon. Mix and turn into fish-shaped mould if you have one. Chill until firm. Turn onto a bed of shredded lettuce and watercress. Garnish with green mayonnaise. Serve with cucumber and tomato salad.

Source: contributed by Maurine Flint in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.79.

Salmon Mouse [sic]

6 Hard Boiled Eggs

15 oz Red Salmon

4 Gherkins

1 tblspn Gelatine

1 cup Hot Water

Salt & Pepper to taste

1 cup Dry White Wine

1/2 cup White Vinegar

1/2 cup Lemon Juice

Method: Dissolve gelatine in hot water, stir in wine[,] vinegar and lemon juice. Arrange sliced boiled eggs, 2 of the gherkins in the bottom of mould. Pour over a little gelatine mix. Refrigerate until set. Drain salmon, remove bones and skin, mash lightly with fork. Chop eggs & gherkin & mix with salmon. Season remaining gelatine mix with salt & pepper & combine with salmon mix. Pour into mould and refrigerate until set.

Source: contributed by K. Eldredge in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.13.

Asparagus Mousse

2 x 16oz cans asparagus spears

3/4 pint cream

3 egg whites

2 tbs gelatine

6 tbs water

salt & pepper

green colouring

Garnish: asparagus, tomato

Method: Drain asparagus and puree, then put through a sieve. Sprinkle gelatine over water, leave 5 mins and then dissolve over low heat. Add to puree, stirring constantly. Cool until mixture begins to thicken around edges. Whip cream lightly and carefully stir into asparagus until smooth. Season to taste. Fold in stiffly beaten egg whites and tint a delicate green with food colouring. Pour into 3 pint mould which has been rinsed with cold water. Cover with either foil or plastic wrap and chill. For a dinner party can be set in individual serving dishes. [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.30 ['Autumn Menu']

Quick Apricot Mousse

825g apricot halves
300g carton sour cream
2 tspns gelatine

Method: Drain apricots, reserve 1/2 cup syrup. Sprinkle gelatine over syrup, dissolve over hot water (or microwave on High for 1 min), cool to room temp. Puree apricots in blender or processor, add sour cream and gelatine mixture, blend until smooth. Pour into individual dishes, refrigerate until set. Decorate with extra sliced apricots and shredded coconut.

Contributed by K. Williams in Carrieton's Sweet Treats (n.d. [early 1990s?]).

Whitebait Mousse

Line mould with asparagus, cucumber or parsley. Whip 1 cup of cream. Add 1 large tin St George's whitebait, salt, pepper and nutmeg. Dissolve small dstspn of gelatine in 2 tbspns of very hot water and 1 tbspn lemon juice. When nearly cold add to the other mixture. Mix thoroughly and pour into mould. Chill for 4 hours. Turn out and serve with crisp lettuce and asparagus. Garnish with lemon or with parsley.

Contributed by Mrs. I. S. D. Hayward in Food for Thought. Favourite Recipes Specially Contributed By 222 Adelaide Hostesses to Aid the S.A. Association for Mental Health (n.d. [late 1960s?]), p.57.