Cream for whipping should be taken from milk that has been standing twenty-four hours in a cool place. Such cream, free from milk, can usually be beaten solid, or so that it "will stand alone," in much less than ten minutes. Most housekeepers have some particular utensil that they prefer to use for whipping cream. A silver fork or any variety of beater will do, but for quick work nothing can excel Dunlap's silver blade cream and egg whipper. This utensil eliminates spattering. When this is not at hand, a Dover egg beater, made without cog wheels where the wheel meets the handle, is unsurpassed. The bowl holding the cream should be of such size that the beater in turning does not strike against its sides. The beater should be held lightly in the bowl and should beat the cream, not the bowl. If the cream flies from the bowl cut out a round of paper large enough to come out several inches beyond the top of the bowl, cut out the center to allow the beater to emerge, and spread this closely over the top of the bowl. Do not beat too long or the cream will be changed to butter. Half beaten cream is less dry and gives better tasting dishes than cream beaten firm.

How To Use Pastry Bag And Tube

Chou paste cases can be given a regular and uniform shape when fashioned with a pastry bag and tube. These appliances are also serviceable in ornamenting planked dishes with mashed potato, making rosettes for garnishing a dish of fish, or in disposing purees of green peas, Lima beans or chestnuts around fillets or noisettes of meat, etc. To use the bag drop the tube in place, turn back the upper edges of the bag lest they be smeared with the mixture, put in the preparation and twist the upper part of the bag to enclose it and press it down through the tube. Guide the tube with the left hand and force out the mixture with the right hand, by twisting the bag and using pressure upon it. Meanwhile hold the bag vertically, horizontally or at an angle between the two, according to the nature of the design to be expressed.