This is made from cream that has been left for a day or two before being skimmed from the milk. It should be placed in a large basin, and set on ice, so that it may be kept cool while it is being whipped. This should be done with a whisk and is to be continued until the cream is frothed. A little white of egg and gumwater will make it stand better, and it should only be made just before it is wanted for use, the sugar required to sweeten it and also the flavoring being put in the last thing. By removing the froth with a spoon as it forms and putting it on a coarse hair-sieve, the free cream runs through, leaving froth only; the liquid cream may be put back to the other cream being whipped.

Whipped Cream Flavored With Brandy, Coffee, Curacoa, Rum, Etc

Pour one pint of fresh cream into a basin, and place it over a larger basin containing broken ice. Beat the cream with a wire whisk, moderately at first, but faster as the froth begins to form, and then whip in one gill of brandy, liquid extract of coffee, or other flavoring. Beat until all is worked in, and then turn the cream froth into a glass dish and place it in an ice-chest to keep it cool until required for serving. The froth may be set on a fine silk-sieve to drain, and the cream should drip from it to be returned to the basin for further whipping.

Newport Whipped Cream

Pour one pint of sour or sweet cream into a bowl with one-fourth of a pint of fresh milk, half a lemon cut into slices, and wine and sugar to taste, whipping them well together. Take off the froth and serve it in jelly glasses.

Whipped Red Currant Cream

Place in a saucepan one ounce of gelatine with half a pint of water, set it on the fire until boiling and dissolved, and mix with it one breakfast cupful of red currant juice and the juice of a large lemon, or two small ones. Sweeten the mixture to taste, stir over the fire until boiling again, strain through a fine hair-sieve and leave until cool. Then sweeten one pint of sweet cream with four tablespoonfuls of caster-sugar, whisk it to a stiff snow or froth, add it to the currant-juice, and whisk the whole together. When the mixture is very thick, turn it into a mould packed with ice. When set, dip the mould in warm water, wipe, and turn the cream out onto a fancy dish.

Vanilla Whipped Cream

Boil a little vanilla in a small quantity of milk, strain it, and add the milk to one pint of cream, together with a small quantity of gum tragacanth, a little orange-flower water, and sufficient powdered white sugar to sweeten it. Whip all these together to a froth, and pile it on a glass dish.

Cream With Burnt Sugar

Put two tablespoonfuls of sugar into a small saucepan with one tablespoonful of water, and stir it over the fire until slightly browned. Put five tablespoonfuls of caster-sugar into a saucepan with one pint of milk and the burnt sugar, flavoring to taste with rose-water or orange-water. Stir the milk over the fire and boil for about ten minutes, then move it to the side of the fire, beat the yolks of four eggs, and stir them gradually into the above mixture. Strain the mixture through a fine hair-sieve and fill some small cups with it; stand them in a stewpan filled with hot water to a depth of three-parts their height, and leave them at the side of the fire until the cream is thick. Take the cups out of the stewpan, sprinkle caster-sugar over them, and when slightly cooled, stand them on ice. In half an hour's time, they will be ready for serving.

Cream With Chocolate

Put four or five ounces of the best chocolate into a saucepan with one-half teacupful of water and two ounces of caster-sugar, place the saucepan over a slow fire, and stir the contents with a wooden spoon until the chocolate is well dissolved, then stir in gradually one and one-half pints of milk, and boil for ten minutes. Beat the yolks of four eggs and the white of one; remove the milk, etc., from the fire, and mix in the beaten eggs, stirring well; then pass the whole through a fine hair-sieve. Fill some small cream-cups with the mixture, and place them in the stewpan with hot water to three-fourths their height. When the cream thickens take the cups out of the pan, sprinkle over caster-sugar, and when cooled a trifle, place them on ice until required.

Cream With Orange

Place the thinly-pared rind of an orange in a saucepan with one pint of milk and set it over the fire until it boils, then move it to the side and let it simmer for ten minutes. Put five tablespoonfuls of caster-sugar in a basin with the yolks of four or five eggs and beat them well; then, while still beating, pour in gradually the boiling milk. Strain the whole through a fine hair-sieve, fill small cups with it and stand them in a pan with boiling water to three-fourths their height. Remove the cups from the water, leave them until slightly cooled, then stand them on ice until wanted for serving.

Strawberry Crusts

Prepare some small round buns that can be split into halves, buttered and warmed in the oven. Sprinkle powdered sugar over some strawberries, bruise them slightly and allow them to stand for a considerable length of time. Mix the fruit and sugar, cover the hot buns with this, allow them to get cold, and then serve in a glass dish.