Definition of Mousses

1. Noun. (plural of mousse) ¹



2. Verb. (third-person singular of mousse) ¹

¹ Source: wiktionary.com

Definition of Mousses

1. mousse [v] - See also: mousse

Mousses Pictures

Click the following link to bring up a new window with an automated collection of images related to the term: Mousses Images

Lexicographical Neighbors of Mousses

mousling
mousme
mousmee
mousmees
mousmes
mousmé
mousmée
moussaka
moussakas
mousse
moussed
mousselike
mousseline
mousseline de sole
mousselines
mousses (current term)
mousseux
moussing
moust
moustache
moustache cup
moustached
moustached warbler
moustacheless
moustachelike
moustaches
moustachio
moustachio'd
moustachioed
moustachios

Literary usage of Mousses

Below you will find example usage of this term as found in modern and/or classical literature:

1. The Rocky Mountain Cook Book: For High Altitude Cooking by Caroline Trask Norton (1918)
"mousses are whipped cream, fruit pulps and flavorings mixed together and packed ... FRUIT mousses. Whip two cups of cream stiff. If the thin cream is used, ..."

2. The Book of Entrées: Including Casserole and Planked Dishes by Janet McKenzie Hill (1911)
"... SOUFFLES, mousses, SALADS, ETC. PROBABLY the handsomest entrees are included under the head of cold entrees. ..."

3. The "Queen" Cookery Books by S. Beaty-Pownall (1902)
"SOUFFLES AN]) mousses. THE chief difference between the ices which form the subject of this chapter and the ordinary iced pudding, lies in the fact that ..."

4. Mrs. Norton's Cook-book: Selecting, Cooking, and Serving for the Home Table by Jeanette Young Norton (1917)
"mousses A general recipe for the making of mousse is here given. One cup of any of the dried fruits, after they have been stewed and put through a pur^e ..."

5. The Rocky Mountain Cook Book: For High Altitude Cooking by Caroline Trask Norton (1918)
"mousses are whipped cream, fruit pulps and flavorings mixed together and packed ... FRUIT mousses. Whip two cups of cream stiff. If the thin cream is used, ..."

6. The Book of Entrées: Including Casserole and Planked Dishes by Janet McKenzie Hill (1911)
"... SOUFFLES, mousses, SALADS, ETC. PROBABLY the handsomest entrees are included under the head of cold entrees. ..."

7. The "Queen" Cookery Books by S. Beaty-Pownall (1902)
"SOUFFLES AN]) mousses. THE chief difference between the ices which form the subject of this chapter and the ordinary iced pudding, lies in the fact that ..."

8. Mrs. Norton's Cook-book: Selecting, Cooking, and Serving for the Home Table by Jeanette Young Norton (1917)
"mousses A general recipe for the making of mousse is here given. One cup of any of the dried fruits, after they have been stewed and put through a pur^e ..."

Other Resources Relating to: Mousses

Search for Mousses on Dictionary.com!Search for Mousses on Thesaurus.com!Search for Mousses on Google!Search for Mousses on Wikipedia!

Search