Take one quart of cream, put it into a bowl, with a quarter of a pound of powdered sugar, and orange-flower powder of water, and have another bowl near you, over which you must place a sieve to receive and drain the cream, whip the cream with a whisk, or blow it up with a bellows made on purpose, and as it rises in a froth, take it off with a spoon, and place it on the sieve; continue till all is used, then put back the drainings, and continue until you have none left, then put it into your dish or in glasses, or on a trifle, and ornament with nonpareils, or with green citron peel or angelica cut very fine and tastefully. It can likewise be iced.

793. Coffee Souffle Cream

Take about a quarter of a pound of clean raw coffee, heat it in a clean saut'e-pan on the fire, so that it gets hot through, but does not burn, then put it into one quart of cream, and cover it up; let it cool as quickly as possible on ice, add five ounces of powdered sugar, and proceed as above.

794. Vanilla Souffle Cream

Cut a pod of vanilla small, pound it with sugar, sift it through a fine sieve, and add it to your cream, or add some drops of essence of vanilla, and proceed as directed above.