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Dessert With Whipped Cream
Apple And Lady-finger Pudding
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Queen Of Trifles
WHIPPED CREAM(Desserts) - (The International Jewish Cook Book)
To one pint of rich thick cream add one-quarter of a pound of powdered
sugar and one-half teaspoon of vanilla.
Put in a large platter in a cool place and whip with a wire egg-whip
until perfectly smooth and velvety. Set on ice until wanted. In the
summer set the cream on ice before whipping. A good plan is to set the
bowl in another one filled with ice while whipping.
MAYONNAISE WITH WHIPPED CREAMWhen you are in want of a large quantity of dressing, mayonnaise or
French, add one pint of whipped cream to your prepared dressing,
stirring thoroughly, just before ready to serve.
WHIPPED CREAM PIEMake a crust as rich as possible and line a deep tin. Bake quickly in a
hot oven and spread it with a layer of jelly or jam. Next whip one cup
of sweet cream until it is thick. Set the cream in a bowl of ice while
whipping. Sweeten slightly and flavor with vanilla, spread this over the
pie and put in a cool place until wanted.
DESSERT WITH WHIPPED CREAMLine the edges of a mold or a large glass dish with lady fingers and
fill up with whipped cream. Ornament with macaroons and candied fruit.
MOCK WHIPPED CREAM FILLINGUse between and on top of layer cakes, or as a filling for torten.
Peel and grate one large sour apple, three-quarters cup of white sugar,
white of one egg; beat all together a long time, flavor with vanilla or
grated rind of one-half lemon. Mix the apple with the sugar as soon as
possible or it will turn dark.
Whipped CreamPudding our parson eats, the squire loves hare,
But _whipped cream_ is my Buxoma's fare,
While she loves _whipped cream_, capon ne'er shall be,
Nor hare, nor beef, nor pudding, food for me.
Sweeten with pounded loaf sugar a quart of cream, and to it a lump of
sugar which has been rubbed upon the peel of two fine lemons or little
oranges; or flavor it with orange flower water, a little essence of
roses, the juice of strawberries, or any other fruit. Whisk the cream
well in a large pan, and as the froth rises, take it off, and lay it on
a sieve placed over another pan, and return the cream which drains from
the froth till all is whisked; then heap it upon a dish, or put it into
Whipped Cream CakeCream together two tablespoons of Armour's Simon Pure Leaf Lard and one
cup of sugar. Add a well-beaten egg and half cup of milk. Stir in two
and one fourth cups of sifted flour to which have been added two
teaspoons of baking powder, and vanilla. Bake in layers in moderate oven
about fifteen minutes. When ready to serve, whip one half pint of cream,
add two teaspoons of sugar and a little vanilla. Spread between layers
and on top layer. Serve on dessert plate with fork.--MRS. WALDO BOGLE,
567 EAST 35TH ST., PORTLAND, OREGON.
Whipped CreamTo half-a-pint of cream put a tablespoonful of fine sifted sugar, add
sufficient of any of Nelson's Essences to give it a delicate flavour.
With a whisk or wire spoon, raise a froth on the cream, remove this as
soon as it rises, put it on a fine hair, or, still better, lawn sieve;
repeat this process until the cream is used up. Should the cream get
thick in the whisking, add a very little cold water. Put the sieve
containing the whisked cream in a basin and let it stand for some hours,
which will allow it to become more solid and fit for such purposes as
Whipped CreamAdd to one-half pint cream of moderate thickness the white of one egg
beaten to a stiff froth, one-half cup pulverized sugar and flavoring.
The grated rind and juice of half a lemon is nice.
* * *
Whipped CreamWhipped cream is called for with so many dishes, that every little girl
should learn how to prepare it. In the first place the cream must be
very thick and very cold. In the cities a special cream is usually
delivered if ordered for whipping; and I believe it is a day older than
the other kind. But if thick enough and cold, there is no trick at all
about making it stiff in a very few moments. Have the child take a deep
bowl or small stone butter jar, rinse it in cold water until chilled,
then wipe and pour in one-half pint of cream. Taking a Dover egg-beater,
also thoroughly cold, let her whip steadily and not too fast until
thick as the stiff white of an egg. Taking out the beater, next add half
a cupful of confectioners' sugar, half a teaspoonful of vanilla, stir
thoroughly and set away on the ice until needed. It is best when freshly
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