Whipped Cream or Chantilly Cream

To obtain the very best result the cream must be the finest procurable and exceedingly thick. Pour it into a tinned basin, beat it with a tinned wire whip and if the cream be good it will rise in a few moments to a thick froth; should it be needed for meringue, after whipping it thoroughly add half a pound of powdered sugar for each quart of the unwhipped cream. For mousselines, after the cream is firmly whipped and not sweetened lay it on a hair sieve and leave it drain for one hour before using. After the cream is whipped it can be flavored by adding a tablespoonful of essence of coffee or one ounce of grated and sifted chocolate for every quart of cream. To flavor with vanilla add to the sugar one tablespoonful of vanilla sugar.