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Whipped Cream (To one pint of sweet cream add)

To one pint of sweet cream, add the whites of three eggs beaten to a stiff froth, five tablespoonfuls of sweet wine, three of pulverized sugar, one teaspoonful of lemon extract. Mix all together and whip until it stands solid; remove the froth as it rises with a spoon and put it on an inverted sieve with a dish under it to catch that which may drain through, and whip that which drains through again. Keep on ice or in a very cool place.