Pistachio Mousse Recipe

4 eggs
1/2 cupful of sugar
1 pint of cream
1 teaspoonful of vanilla
5 drops of cochineal
Beat the yolks of the eggs and the sugar until very, very light; fold
in the whites of the eggs and the flavoring. Stand the bowl in a pan of
boiling water and beat continuously until the ingredients are hot; take
from the fire and beat constantly for ten minutes. When this is cool, fold
in the cream whipped to a stiff froth, pack and freeze.
Serve with quince jelly sauce poured over the mousse.
This will serve eight persons.

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