Fat melts at a low temperature.

At about 350° F. it begins to smoke.

At a higher temperature, a chemical change takes place, and the fat finally "burns," as the hydrogen and oxygen pass off.

It is emulsified by mixing with a substance like egg.

I. To whip cream. - Chill the cream, and set it in a bowl of ice water, or chipped ice. If the cream is warm, the beating will churn the cream to butter.

(1) For a fine, close-whipped cream use a Dover egg beater.

(2) For a lighter whipped cream, use a wire beater.