2. Verb. (third-person singular of mousse) ¹
¹ Source: wiktionary.com
Definition of Mousses
1. mousse [v] - See also: mousse
Lexicographical Neighbors of Mousses
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 ..."
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