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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.

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MAYONNAISE WITH WHIPPED CREAM

When 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.

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WHIPPED CREAM PIE

Make 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.

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DESSERT WITH WHIPPED CREAM

Line 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.

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MOCK WHIPPED CREAM FILLING

Use 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.

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Whipped Cream

Pudding 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.

GAY.



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

glasses.

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Whipped Cream Cake

Cream 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.

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Whipped Cream

To 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

filling meringues.

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Whipped Cream

Add 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.



* * *

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Whipped Cream

Whipped 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

made.









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