The Big Stone Gap post. [volume] (Big Stone Gap, Wise County, Va.) 1892-1928, 1892-12-29
THE USE OF CREAM.
iiany Ways IN yyliea 1t Is Employed to
atlyactlgn,

Advantage.
There are very few persons who haze
abundance of cream to use who make
proper use OF the advantage. All good
/ house:ccpcrs know, nowadays that
/ cup of the best made coffee III the worid
is stale. fiat and Improbable withou.
cream, unless Indeed It be drank as'er
dinner perfectly cIear and strong. LISA
barbarisa that only a few Of orr cheap
or restaurants arc now guilty OF, to Of.
fer coffee with milk On the contrary
it seems to us that tea gains nothing,
but rather loses some of its deiicacy of
favor when served with cream, galni119
a body that is incoa ,istent with us ma
tire. There are none OF the breaK'aSs
csreo,S that are not doubly delicious
sarvod with cream. a pasty, half
cooked dish Of oatmeal served with
thin milk is quite 4 different dAsn irom
thc came Grain when each kernel OF the
nush is swollen out to full dlstinct per
lection. ana it is served hot with lee'
cola cream I'hcrc IS something pa.
ularlv delicious in whipped cream
served with any kind Of sweet fIuit
Preserves of all kinds are c%celiea:
With whipped cream, yet what com
parativcly rare thing it is to see them
served in this way, except in families
vhcrc there is q French chef
The use OF creams IL soups and mea,
dishes is only beginning to be under
stood in this country. There are few *
the thick white soups that do no.
owe their perfection to cup Of
hot cream added just bcforc
serving. Dreamed chicken, %:
chicken served in fricassce in which
the yoll<s Of eggs are freely used with
cream is especially delicious. There are
few dishes OF fried fish that may not be
appropriately served a Ia cream orr
cream sauce Often q cream sauce Is
made 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. Croquettcs
and many other dainty entrees Of meat
owe their supreme excellence to the Use
Of cream. Thus far we have not touch.
ed upon the almost innumerable de.
liehtful desserts that may be made with
a foundation Of cream. Charlotte ltll>Se
becomes the simplest of desserts when
once the art OF beating cream is acquir
ed. This can be done with an ordinarr
egg whip but most persons can succeed
better with Il cream c.lurn. The orli.
nary little churn of tin. cylinder lu,
two inches across, is OF no practica,
value. and therefore dclusion and .
sn.re. To bc OF use Z churn should he
a cylinder 1T least three and a half
inches across, and about ten inches
long. Cream can be rapidly beaten in
such g churn As the froth rise, It's
skinned OF, on u sieve, which is placed
over q pan to drip. There is always
some cream in a quart that VII no.
beat TO froth, and this win drain mo
the pan and should be used for coifecor
some Other purpose. 1t is not neccs-
sary to beat cream to Il froth in nakins
icc.crcam. or in making dessert, in
which cream is used. Barvaran cream,
aud all varieties of mouSses cal.
for beaten cream. That grand triumph
of the French chefs art, a gatean $.
ilonore, is made with combination u
put paste and the boiled paste used ior
cellars and cream cakes. Whipped
cream properly favored and swee''n@
and su,1ble decoration Of candicd firm,
completes the dish. An iced or caH
rice pudding made with a miXturc d
whipped cream and boiled rice propn-
II Favored is one of the best desSers
wc hayc.-N Y. Tribune.