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Whipped Cream, a La Vanille

Pour two gills thick, fresh cream into a well-cleaned basin. Place the basin on another larger one with some broken ice and a little cold water at the bottom. Then with a soft wire egg whip beat up the cream rather slowly at the star, and increase in briskness until it is a firm froth. Sweeten with one and a half ounces fine sugar and add one good teaspoon vanilla essence, beating constantly for two minutes, and it will be ready for use. Suppress all the superfluous milk which may adhere to the cream at the bottom of the basin before using it.