Strawberries And Whipped Cream

First remove the hulls from the strawberries and see that they are clean and sound. Arrange them in a glass dish, put a layer of powdered white sugar between the layers of strawberries and stand the dish away in a cool place. Take one pint of cream, add to it the whites of three eggs and four ounces of powdered white sugar, whip this mixture until it froths, then allow it to stand for a minute or so; remove the froth as it forms and place it on a sieve standing over a basin, so that any cream that may drain from the sieve will not be wasted, then whip the cream again till it froths and remove the froth. Lay it on the sieve and proceed as before, from time to time turning back into the whipping-bowl any cream that has drained from the froth. Keep the whipped cream very cold and separate from the strawberries until a minute or so before serving, when it should be lightly laid round them, piling it as high as possible.

Frozen Strawberries And Whipped Cream

Put two tablespoonfuls of crushed loaf-sugar in a saucepan with one quart of water, and boil together for half an hour. Put two quarts of picked ripe strawberries into the syrup, and boil it for fifteen minutes longer. Let the strawberries and syrup cool, then turn them into the freezing-pot, and work them until frozen. Mix in with the frozen strawberries one pint of whipped cream, and serve.

Strawberry And Raspberry Whipped Cream

Carefully pick over one-half pound each of strawberries and raspberries, mash, and strain the juice. Sweeten the juice with powdered sugar. Whip one quart of cream to a stiff froth, then mix the sweetened juice with it. Place the mashed fruit on a glass dish, pour the whipped cream over it, and serve.

Swiss Cream

Mix in a basin one and one-half teaspoonfuls of caster-sugar with the yolks of eight eggs and the grated yellow peel of one lemon, and set it in a larger one containing boiling water. Beat the eggs well, and then whisk in gradually one-half pint of French white wine. Turn the cream into a glass dish, and serve it immediately.