The secret of success in whipping cream lies mainly in the coldness of everything employed in the process. Fill a good syllabub churn - there is no better than Silver's upright glass egg-beater - with ice, and put the cream itself in the ice, for an hour or more before you use it. Turn a cupful of cream into the chilled churn if you wish to have a pint when it is whipped, and set the churn - in warm weather - in a bowl of ice while you work the piston up and down, steadily, but never fast, until the 20 cream is smooth and firm, like a good meringue. Sweeten to taste.

The work is so simple and the cream, when whipped, may be wrought up into so many delicious compounds, that it is a pity not to learn how to prepare it.