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WHIPPED CREAM (a French recipe)

Put a quart of very thick cream into a pan; beat it with a whisk until it becomes entirely frothed, which will soon be the case if the weather be cold; or, to hasten the operation, put some pounded ice with a good handful of salt into a deep pan, and in it set you pan of cream. The froth will have a greater consistency if you put into the cream a piece of pounded gum-tragacanth about the size of a pea, or the white of an egg beaten up; but the former is preferable. If the froth forms slowly, take it off by degrees with a slicer, and lay it on a sieve covered with a fine cloth to drain till wanted for serving, which ought not to be long, or the froth will fall. What drains from it may be added to the rest and whipped. If the cream will not froth in a quarter of an hour it is not good for that purpose. When it has drained, mix three or four ounces of sifted sugar with it, and flavour according to taste as follows. A spoonful of orange-flower water, or a few orange-flowers pounded mixed with the sugar; or a tea-spoonful of the essence of roses, with a little rose-lake to colour it; or, pound a quarter of a stick of vanilla with one ounce of sugar, boil and strain, add two ounces of sifted sugar, and mix it with the cream; or, press the juice from four ounces of strawberries or raspberries, mix it with the sugar, and a little carmine to colour it. Lemon, orange, or any fruit you please may be used in the same way; or a small glassful of maraschino or any other liqueur may be added to the sugar to flavour the cream. (See CREAM, WHIPPED.)