Maple Mousse

MAPLE MOUSSE

1 cup maple sugar
1 pint cream
4 eggs Salt

Heat maple syrup. Let cool slightly and beat slowly
into the beaten yolks of eggs and let cook until thick like
candy. Beat stiffly the whites of the eggs and add to them a
pinch of salt and cream, whipped. Let syrup and yolks cool
and then fold into the stiffly beaten cream and whites of eggs.
Pour into mold and pack in ice and salt, 3 to 4 hours.