The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1913-08-16
WHIPPED CREAM is USEFUL
FOR SUMMER DESSERTS

Whipped cream desserts are SO
dainty, light and frothy that they are
ideal for warm weather eating. They
should never be served too generously.
A big pile of homemade charlotte russo
on a dessert plane is overwhelming,
little placed daintily in a long-temmed
dessert glass is inviting.
AS time goes on and prices go up,
whipping cream is harder and harder
TO get Generally in the country, how
ever. it is a possibility in the summer
If YOU have planned a whipped cream
dessert and cannot get the cream,
either because it is scarce or It's price
is pronibitive, there are several sub
stitutes that you can use. Eggs are
needed for these limitations, but tortu-
nately eggs are cheap and plenty.
A thin custard can be substituted III
many desserts for the cream. Make
this custard of half a pint of milk,
beaten with the yolk of two eggs. Put
it over the fire in a double boiler and
stir it constantly until it is thick and
creamy. Cool it and use in place of
the whipped cream.
Another substitute is made from the
white of egg. Beat it well, until it is
stiff. Then remove the beater and
SLOWLY pour over the egg a little very
hot water This cooks the egg a little
and makes it much like cream.
Whipped white of egg, of course, can
be satisfactorily mixed with whipped
cream to increase its bulk, and perhaps
this is the best way of using a subst-
tute for whipped cream-mixing lit
tle of it with egg white to make
lot.
Charlotte russo is one of the most
easily made whipped cream desserts
Now that good little lady fingers are
sold in paper packages that can be
freshly kept on hand for a week, II
Ioft dessert
he cIassed among emergency dishes If
cream is procurable.
To make good charlotte russo line
tall-temmed glass sherbert cups with
halved little lady fingers. If you want
to vary the dish, sprinkle them with
chopped nuts. Then whip the cream.
sweeten it lightly and add little va
nilla. Tighten it with beaten white
of egg. and pile a couple of tablespoon
fuls of it in each cup. The cream. of
course, should be very cold when it is
whipped
This is another easily made cream
dessert: Beat a pint of cream and
four ounces of powdered sugar with
the grated rind of three lemons and
the Juice of one until they are thick.
Let this cream stand for "a hours in a
cool place, drain it and serve. 1t is an
odd dessert, and of course every one
would not care for it, but it's devotees
swear that no more palatable concoc-
ton exists.
Almost any fruit becomes a dessert
fit for king or queen simply by the
addition of whipped cream. Take
peaches for instance. Pit them and
cut them in rather thick sections. Pile
the sections from a peach or two in a
glass, sprinkle them with granulated
sugar, and top with a tablespoonful of
slightly sweetened whipped cream
favored with vanilla or sherry.
Gelatin and whipped cream COM
bine well. Fairy cream is the name
of one such combination. To make it
soak an ounce of gelatin in a wine
glassful of maraschino. When the
gelatin is thoroughly dissolved dip
sections of ripe and luscious peaches
into it, and with them line a mold.
When they are safely fastened to the
sides of the mold whip two cupfuls of
cream, add the remainder of the gela-
tine and the juice of half a lemon
which has been boiled for five minutes
with a teaspoonful of sugar and then
chilled. Serve this cream immedi-
ately
An easy way to vary usual gelatin
made jellies is to pour half the jelly
in a mold and mix an equal amount of
whipped cream with the other half
just before it hardens. Then pour the
mixture into the mold and let the
whole harden.
Chocolate blanc-mange, too, can be
improved with whipped cream added
before it has hardened. Mix half the
chocolate mixture as soon as it has
cooled with an equal amount of whip