Whipped Cream

Whipped Cream

1 Pint of Sweet Cream.   2 Tablespoonfuls of Powdered Sugar.

In whipping cream remember that the first great essential is to have good cream, and that the great secret of whipping depends upon the right, steady stroke. Always set the cream on ice for several hours before using. Then sweeten it to taste. Have ready a second bowl, beat the cream, or, rather, whip it, as you would in beating eggs to a froth, with clear, steady strkes, using an egg beater, or, if you have a small crank churn, which is better, use it, pressing the dasher up and down very hard, and removing the cream as it rises around the dashboard. In the same way remove the cream as it rises, while beating with the egg beater, putting the whipped portion into the second bowl, and continue the process of whipping until all the cream is drained. Set on ice, and it will keep cool, fresh and sweet and firm.

The above process is intended when the cream is to be used as a garnish for desserts. Any essence may be used. When whipping cream for coffee, or when you desire the plain whipped cream, do not use sugar or essence, but simply proceed to whip the cream as directed above. Good, rich milk may be whipped into the cream.
Following the above explicit directions, it should be easy for even the veriest amateur to make any of the following delightful Creole cream desserts: