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Whipped Cream

This is made from cream that has been left for a day or two before being skimmed from the milk. It should be placed in a large basin, and set on ice, so that it may be kept cool while it is being whipped. This should be done with a whisk and is to be continued until the cream is frothed. A little white of egg and gum-water will make it stand better, and it should only be made just before it is wanted for use, the sugar required to sweeten it and also the flavoring being put in the last thing. By removing the froth with a spoon as it forms and putting it on a coarse hair-sieve, the free cream runs through, leaving froth only; the liquid cream may be put back to the other cream being whipped.

Whipped Cream Flavored with Brandy, Coffee, Curacoa, Rum, Etc. Pour one pint of fresh cream into a basin, and place it over a larger basin containing broken ice. Beat the cream with a wire whisk, moderately at first, but faster as the froth begins to form, and then whip in one gill of brandy, liquid extract of coffee, or other flavoring. Beat until all is worked in, and then turn the cream froth into a glass dish and place it in an ice-chest to keep it cool until required for serving. The froth may be set on a fine silk-sieve to drain, and the cream should drip from it to be returned to the basin for further whipping.