During the summer months cold desserts make a strong appeal to the busy housewife. Cream in combination with berries and other fresh fruits offer a wonderful variety.

Desserts made of whipped cream and fruit are wholesome and very easily prepared. Cream is no more expensive than other dessert materials and when one considers how quickly these dishes can be made, most of them requiring no cooking, and can be as plain or elaborate as one feels inclined, cream will not seem to be an extravagance.

Whipped cream desserts should be light and frothy and with sufficient body to hold in shape for at least several hours. In order to whip easily cream should be 36 hours old and perfectly cold. Gelatine will keep whipped cream firm, and a small quantity is usually added for this purpose, although if the cream is properly whipped and chilled this should not be necessary.

The average housekeeper does not always realize the possibilities of a small quantity of whipped cream, otherwise she would use it frequently.

A plain and simple dessert may be transformed and made quite festive with a garnish or sauce of whipped cream, besides being more palatable and wholesome. The various Charlottes and the Bavarian creams, where whipped cream forms the foundation, are usually enjoyed, and these desserts do not tax the digestion after a hearty meal, as will pastry or baked or steamed pudding.

To whip cream successfully it must be thoroughly cold and may be easily beaten with a rotary egg-beater. Heavy or double cream is very quickly whipped and care should be taken not to beat it a moment too long, or the cream will turn to butter. Also bear in mind that if the cream has not been sufficiently chilled it may turn quickly to butter, which explains the oily, heavy whipped cream frequently seen. Thin cream may be whipped in the same manner, only it will take more beating and the bowl containing the cream should be set in a pan of very cold water; or, better still, cracked ice. Cream will double in bulk when properly whipped, and this should be taken into consideration when buying; also provide a bowl large enough to allow for this increase, otherwise the cream cannot be easily beaten.

Results will be more satisfactory when sugar and flavorings are added after cream has been whipped, these ingredients being carefully folded into the cream with a spoon.

An almost endless variety of desserts may be easily and quickly made using whipped cream as the foundation, or as a garnish or sauce. Charlotte russe and Bavarian creams are not difficult to make and are elaborate enough to use for any occasion. Mousses and parfaits require freezing, but as they are not turned during the process of freezing and do not require an ice cream freezer, they are not troublesome desserts to prepare.

Fruit Bavarians

Put sufficient canned or fresh fruit through a colander to make 2 cupfuls. Soak 2 tablespoons of granulated gelatine in 1/2 cup of cold water for 15 minutes, then set dish over hot water to slowly dissolve the gelatine. Add powdered sugar to fruit to taste, the amount will vary with different fruit; add dissolved gelatine to fruit and stir until well mixed and sugar is dissolved; then set bowl containing mixture in a pan of cold water and stir until it begins to thicken. Whip one cup of cream, carefully fold it into the fruit mixture, and turn into a mold which has been dipped into cold water. Set aside in a cool place to become firm. To serve turn out of mold and garnish with a sauce made of sweetened mashed fruit.