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Whipped Cream Sauce

Sauce a la Chantilly. 1 quart of thick sweet cream. 4, 6, or 8 ounces of sugar. 1/2 pint of sweet wine--such as raisin, canary, California angelic, or Madeira. Vanilla, rose, almond or any other flavor as may be required.

Have the cream cold and whip to a partial froth as wanted, either in a whip-churn or deep bowl set in ice.