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The New Zealand Railways Magazine, Volume 14, Issue 11 (February 1, 1940)

Fruit Mousse

Fruit Mousse.

One cupful grated apple; twelve chopped dates; sufficient cream (or top off the milk) to moisten; one cupful mashed bananas; two finely cut oranges; half cupful chopped nuts.

Serve in individual glasses and decorate with raisins.