Chantilly Mousse Recipe

Instructions

1. Beat 1/2 pint cream until stiff and gradually beat in 1/4 cup powdered sugar, Few grains salt and 1 teaspoon vanilla or 5 drops essence of violet.
2. Fold in 1 cup meringues or kisses broken in pieces.
3. Put in refrigerator pan or in paper cases, garnish if desired with Candied violets and bits of angelica and leave in chilling unit three hours or longer.