Sullivan republican. [volume] (Laporte, Pa.) 1883-1896, 1891-05-15
HOUSEHOLD AFFAIRS.
THE USE OF CREAM.


There are very few people who have
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, fiat and improbable without
cream, unless, indeed it be drank after
dinner perfectly clear and strong. 1t is
a barbarism that only a few of our
cheaper restaurants are now guilty of, to
offer coffee with milk. On the contrary
it seems to us that tea gains nothing,
but rather loses some of its delicacy in
flavor whtn served with cream, gaining
a body that is inconsistent with its
nature. There are none of the break
fast 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 same
grain when each kernal of the mush is
swollen out to full distinct perfection,
and it is served hot with ice-cold cream.
There is something particularly delicious
in whipped cream served with any kind
of sweet fruit. Preserves of all kinds
are excellent with whipped cream, yet
what comparatively rare thing it is to
see them served in this way, except in
families where there is French chef.
The use of cream 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 the cup of hot cream
added just before serving. Creamed
chicken, or chicken served in fricassee
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 la
creme, or in cream sauce. Often cream
sauce is make of milk, and it is very
nice made in that way, but by way of
variety, make use of genuine cream and
see how excellent the change is. Gro
quettes and many other dainty entrees of
meat owe their supreme excellence to the
use of cream. Thus far we have not
touched upon the almost innumerable de-
lightful desserts that may be made with
a foundation of cream. Charlotte Russo
becomes the simplest of desserts when
once the art of beating cream is acquired.
This can be done with an ordinary egg
whip, but most persons can succeed better
with cream churn. The ordinary little
churn of tin, cylinder but two inches
across, is of no practical value, and
therefore delusion and snare. To be
of use churn should be cylinder at
least three and half inches across, and
about ten inches long. Cream can be
rapidly beaten in such churn. AS the
froth rises it is SKINNED off on sieve,
which is placed over pan to drip.
There is always some cream in quart
that will not beat to froth, and this will
drain into the pan and should be used to
coffee or some other purpose. 1t is not
necessary to beat cream to froth in
making ice cream, or in making desserts
in which cream is used. Bavarian creams
and all varieties of mousses call for
beaten cream. That grand triumph of
the French chiefs art, a gateau st.
Honore, is made with combination of
puff paste and the boiled paste used for
eclairs and cream cakes. Whipped cream
properly favored and sweetened and a
suitable decoration of candled fruit COM
pletes the dish. An iced or cold rice
pudding made with mixture of whipped
cream and boiled rice properly favored
is one of the best desserts we have
Neao York Tribune.