Maple Mousse

Whip 1 pint of cream

Whip 1 pint of cream light and drain. Beat the yolks of 4 eggs. Put in a saucepan 1 generous cup of maple sirup; stir, into it the beaten yolks of eggs, place over the fire and stir until the mixture becomes hot. The eggs will thicken the sirup. Take from fire at once and stand in a pan of ice water. Beat with egg beater until light and cold, then gently fold in the whipped cream. Pack in ice and salt, using more salt than for ice cream, and do not stir. Let stand 4 hours.