Lawrence democrat. (Lawrenceburg, Tenn.) 1884-1925, 1891-08-28
THE USE or CREAM.
Many Ways In Which 1t IL Employed TO
Advantage.

There are very few persons who hive
abundance of cream to use who make
proper use of the advantage. All good
housekeepers know, nowadays, that a
cup of the best made coffee in the world
Is stale, fat and Improbable without
ereart,, Unless indeed 1t be drank after
dinner perfectly clear and strong. tits a
barbarism that only few OF our cheap
er restaurants are liow guilty of, to Of
fer coffee withhmilk, On the contrary
it seems to us that ted gains nothing,
bit rather loses some of its delicacy of
flavor when served with cfean, gaining
body that is inconsistent with its ma
ture. There are none of the breakfast
cereals that are not doubly delicious
served With efearli a pasty, half
cooked dish of oatmeal served with
thin milk is quite different dish from
the same grain when each kernel of the
mush is swollen out to full distinct per-
lection, and it is served hot with ices
cold cream. There is something partic-
ulerly delicious Id whipped cream
served with any kind of sweet fruit
Preserves of all kinds are excellent
with whipped cream, yet what COM
paratively rare thing it is to see. them
served in this way, except in families
where. there is a French chef
The use of creams in soups and meat
dishes Is only beginning to be under
stood in this country. There are few of
the thick White soups that do not
owe their perfection to a cup of
hot cream added just before
serving. Dreamed chicken, or
chicken served in frieassee in which
the yolks Of eggs are freely Used with
cream is especially delicious. There are
few dishes of fried fish that may not be
appropriately served a la cream, or in
cream sauce. Often a cream sauce is
made of milk, and it is very nice made
ia that way, bit by way Of Variety,
make use of genuine cream and see
how excellent the change is. Croqucttes
and many other dainty entrees of meat
owe their supreme excellence to the use
VI III huo ldl WC llufO hOu uOutil-
ed upon the almost innumerable de-
lightful desserts that may be made with
foundation Of cream. Charlotte Russo
beeomes the simplest Of desserts when
once the art of beating cream is acquir-
ed, This can be done with an ordinary
egg whip, but most persons can succeed
better with cream churn. The ordi-
nary little churn of tin, cylinder but
two inches across, is of no practical
value, and therefore delusion and a
snare. To be of use churn should be
cylinder OF least three aud half
inches across, and about ten inches
long. Cream can be fapid1y beaten in
siich churn. As the ffoth rises it Is
SKINNED off on sieve, which is placed
over pan to drip. There is always
some cream in d QUART that will not
beat to ffoth, and this will drain into
the pan and should be used for coffee or
some other purpose, 1t is not neces-
sary to beat cream to froth in making
ice-cream, or in making desserts in
which cream is used Barvarian creams
and all varieties of mousses call
for beaten cream. That grand triumph
of the French chefs art d gateau St
Honore, is made with combination Of
puff paste and the boiled paste used fol
cellars and cream cakes. Whipped
cream properly favored and sweeteped
and suitable decoration of candied fruit
completes the dish. An iced or cold
rice pudding made with mixture Of
whipped cream and boiled rice proper
ly favored is one of the best desserts
we have N. Y. Tribune.