1/2 cupful cold milk 1 cupful hot milk whites of 2 eggs
1 tablespoonful butter
1 tablespoonful sugar
1 teaspoonful corn starch
To the stiffly beaten whites add sugar and corn starch, beat constantly and add gradually the cold milk. Heat a cupful of milk to boiling point, melting the butter in it, beating in the first mixture. When thickened like cream, remove from fire, strain, and set on ice.
Scald cream and set on ice till very cold, before whipping.
When cream will not whip, add white of an egg.
Dissolve a little gelatine in two teaspoonfuls of water and whip in with cream to prevent whipped cream becoming watery, after standing some time.
Always have cream as cold as possible, before whipping.
1 grated apple white of 1 egg
1/3 cupful sugar
1/2 teaspoonful flavoring
Add apple and sugar to the stiffly beaten white, and flavor.
Use as a change from whipped cream on desserts.