In whipping cream, only cream containing at least 20 per cent of butter-fat should be used, and 25 to 40 per cent is better. Cream from twelve to twenty-four hours old is best to use in order that a small amount of lactic acid may have developed. The cream should be held at as low a temperature as possible, 35° to 45° F., for two hours before whipping and should be whipped in a cool room, and cold utensils used.

The use of viscogen makes it possible to whip fresher, thinner, or warmer cream than is otherwise advisable. It is made of 2 1/2 parts of sugar, 5 parts of water, and 3/10 part of milk of lime. The ingredients are mixed thoroughly and allowed to stand 24 hours before being used. The mixture is used in the proportion of 1 teaspoonful to 2 cups of cream. It is in no wise harmful.

Syllabubs, or whips.

For syllabubs, or whips, whipped cream should be flavored as desired, and sweetened by adding sifted powdered sugar gradually in the proportion of about 3 tablespoons of sugar to 1 pint of cream. It is then drained and put near the ice until time to serve. It should be piled lightly in a glass dish, and garnished with fruits, nuts, or colored sugars.

Cold steamed rice or dry cake or cookie crumbs may be beaten lightly into the whipped cream, and the dish may be garnished with a red cherry or red jelly.

Junket

One junket tablet will stiffen about 1 quart of milk. (1) Crush the tablet and dissolve it in cold milk; (2) heat the remaining milk, stirring it constantly, to about 100° F.; a simple test for this temperature, which is about that of the body, is to let a drop of milk fall on the inside of the wrist and if there is no sensation of heat or cold, the temperature of the milk about corresponds with that of the body; (3) add the sugar, the flavoring, and the dissolved junket tablet, stirring the mixture well; (4) turn the mixture into wet molds, and let it stand in a warm place until it stiffens, then chill it. Junket may be served with whipped cream, fruit, or fruit sauces, nuts, or preserved ginger.