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Other Sweet Dishes

I GELATINE, WHIPPED EGG AND WHIPPED CREAM MIXTURES IN the following recipes, unless otherwise specified, when cream is referred to, a cream that will beat firm is intended. What is sold as double cream at about fifteen cents a half pint should become solid after beating a few moments. Thin cream, such as is taken from milk in a "separator," may be beaten solid by the use of viscogen. One-fourth a teaspoonful of viscogen is added to each three-fourths a cup of cream. Viscogen is easily prepared, and, stored in small receptacles from which the air is excluded, it will keep in good condition until used. Small glass-stoppered bottles are the best receptacles for keeping viscogen; fill the bottles full (air darkens the liquid), then put the stopper in above a narrow strip of waxed paper. Without the paper it is often difficult to remove the stopper. The proper texture of many sweet dishes depends entirely on the manner in which whipped cream or white of egg is combined with the other ingredients. That a light fluffy texture be retained, the ingredients must be folded lightly together. When the whipped ingredient is to be added to a gelatine mixture, the latter must be evenly chilled, and just on the point of "setting," when the combination is made.