New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1891-03-22
THE USE OF CREAM.
A NECESSITY IN COOKING.

There are very few people who have abundance OF
cream to use who make proper Of the advantage.
All good housekeepers know, nowadays, that cup Of
the best made coffee 10 the world is stale, fat and
profitable without crasm, unless indeed it be drank
after dinner perfectly clear and strong. 1t is bar.
barsm that only few Of cheaper restaurants
guilty Of, to Offer coffee with milk. On tho
contrary it seems to US that tea gains nothing, but
rather loses OF its decacy OF flavor when served
with cream, gaining body that is inconsistent with
its nature. There Of the breakfast cereals
that are not doubly delicious served with cream. A
pasty half cooked dish OF oatmeal served with thin
milk is quite different dish from the grain when
each kernel OF the mush is swollen out to full distinct
perfection and 1t is served hot with icecold
There is something particularly delicious in whipped
cream served with any kind Of sweet fruit Preserves Of
all kinds excellent with whipped cream, yet what
comparatively thing is to thou served In this
way except in families where there is French chef.
The OF cream In soups and meat dishes Is only
beginning to be understood in this country. There
few OF the thick white soups that do not their
perfection to tho cup of hot cream added Just before
serving. Dreamed chicken, or chicken served in
frcassee in which the yolks Of eggs freely
used with cream, Is especially delicious. There
are few dishes OF fried fish THAI
may not be appropriately served la creme or in
cream sauce. Often cream sauce is made Of milk.
and it is nice made in that way, but by way Of
variety make use of genuine cream and see how ex.
cellent the change is. CroQuetteS and many other
dainty entrees Of meat their supreme excellence
to the Of cream. Thus far have not t01chod
upon the almost innumerablc delightful desserts that
may be made with foundation of cream. Charlotte
Russo becomes the simplest Of desserts when once
tho art Of beating cream is acquired. This can be
done with ordinary egg whip, but most persons
succeed better with a cream churn. The ordinary
little churn of tin, cylinder but two inches across
Is Of practical value. and therefore deuson and
To be Of use churn should be cylinder at
least three and a half inches across, and about ten
inches long. Cream can be rapidly beaten In such
a churn. As the froth rises 1t is SKINNED of on .
sieve which is placed over pan to drip. There 10
always some cream In quart that will not beat to
froth and this will drain into the pan and should be
used TO coffee some other purpose. 1t is not nec-
essary to beat to froth in making Ice
IN making desserts in which is used.
Bavarian creams and all varieties Of houses call
for beaten That grand triumph Of the French
chefs art, gateau st. Honore is made with COM
binaton Of puff paste and the boiled paste used for
cellars and cream cakes. Whipped cream properly
favored and sweetened and suitable decoration Of
candied fruit completes the DISH An iced or cold rico
pudding made with a mixture Of whipped and
boiled rice properly favored Of the best desserts
We have.