Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1900-09-04

Whipped cream can be used in many
ways and not alone for desserts. II aoos
broths and soups and especially improves
the quality of clam broth. Conee ana cocoa
SIe aSh ag5 seFy rele NIT it makes dainty
mousse and is often used as substitute
for frosting for cakes. In IaG{, various
ways of using it Will continually suggest
themselves TO an ingenious cook
Cream 10 Whip.
The cream must not be too thin or it will
not "I al az OF rse1 doubie cream bv the
confectioners is the best for most purposes,
although the best quality OF cream op-
tanned from a good dairy viii answer. II
should not be too fresh, at least thirty-six
hours old, but must be sweet. very inn
and all utensils used for whipping thor
Oughly chilled. Whipped cream that is
served garnish to any dish must be
stiff enough to keep its shape.
When 1t VIII Not Whip.
When cream is too fresh or not very thick
and is difficult to whip add TO it and beat
with II the whites of eggs, or geSSune may
be used in proper proportion TO quanSSty OF,
soaked in cold water until soft; then DIS
solved in milk over hot water and added to
the cream when it is cold and whipped in.
How to Whip Cream.
The old-fashioned syllabub churns are
the most satisfactory. These are cylinder
shape. made of tin; have perforations in the
bottom and sides and perforated dasher.
This is worked up and down, forcing the
air from cylinder into the cream. making
it light and foamy. A dover egg beater
can be used for whipping cream, but gives
a very different consistency, not so nght
The new and improved whip churn does the
work very nicely and more neatly. When
ready to whip place the cold cream in a
bowl. filling it not more than half full; set
the bowl in cracked ice. Have churn or
heater very cold; place II in the cream;
hand, while with the other work the dasher
quickly up and down; up with light,
short stroke and down with decided push.
AS the froth appears on top sur IL Gown
and large. AS the foam arises and presents
place on a fine wire sieve. Place sieve on
pie tin and stand on cracked ice. If the
whipped cream is allowed to stand in
warm place II viii soften or liquify again.
If the cream is not used for the purpose
of garnishing it need not be drained; but
When whipped to allow a teaspoon 10 Stand
solidly upright in 1t without other support.
Do not attempt to whip too great a guam
the bowl to cover the holes of the churn or
the dasher part of the dover heater After
the cream is whipped properly It VIII keep
for several days IN cold, dry place.
When GeIatine Is Added.
The cream being very light will not mix
readily with more liquid materials, and yet
the blending must be perfect. When adding
fectly cold after ii is dissolved and before
IL is poured into the cream. If warm il re-
duceS the cream to liquid and destroys IT'S
lightness, and If hot will curdie the cream.
AS soon the gelatine or thinner materials
are cold pour them in gradually and fold
the mass over and over until IL is perfectly
smooth. The gelatine must not be allowed
TO thicken before adding or the dessert Will
Adding Fruit.
When adding fruit to whipped cream des-
serts the fruit must be cut into very small
pieces and the jelly quite stiff before the /
It to the bottom of the mold and all be on
top when mold is turned out.