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Whipped Cream

Whipped cream, added the last moment before serving, is an improvement to all cream soups.

A definite idea of the amount of thickening required for various consistencies is one of the first requisites in departing from arbitrary cook book recipes. Two large eggs to a pint of milk make an ordinary custard. One egg and three-quarters of a cupful of bread or cake crumbs will be sufficient for the same amount of milk if a custard-like consistency is wanted. If raisins are to be used it is well to cover them with boiling water and cook them until they are tender before putting them into the mixture. Nutmeg and cinnamon, together or either one alone, can be used. If the mixture is to be baked, it should be removed at once when it custards, or it will whey.