Whipped Cream Recipe 2

Instructions

1. The white of 1 egg should be allowed for every pint of good, thick cream.
2. If this cannot be procured, more eggs must be used.
3. A good-looking dish may be made by boiling a quart of milk down to a pint, and mixing with it the whites of 3 eggs.
4. Sweeten and flavor the cream before using it.
5. For a plain whipped cream, this is done by rubbing the rind of a lemon upon 3 ounces of loaf sugar, and pounding it in a mortar, then mixing it with a glass of sherry or half a glass of brandy, the white of an egg beaten to a solid froth, and afterwards with the cream.
6. Whip it to a froth with a scrupulously clean osier whisk.
7. As it rises, take it off by tablespoons, and put it on a sieve to drain.
8. It is a good plan to whip the cream the day before it is wanted, as it is so much firmer.
9. It should be made in a cool place, and kept in the same.
10. It may be served in a variety of ways, either in glasses or in a glass dish, when it should be prettily garnished, or surrounded by sponge cake, macaroons, or ratafias.
11. A sponge cake may be made in the shape of a hollow cylinder, and filled with as much whipped cream as it will hold.
12. Its appearance is improved by coloring part of it before whipping it.
13. Different fruit syrups are used for coloring and flavoring.
14. Many persons dissolve a teaspoon of powdered gum arabic in a little orange-flower water, and add this to the cream.
15. It keeps the froth firmer.
16. Dotted cream may be simply whipped by whisking it with a wire whisk until it thickens.
17. If boiled too long it will turn.