The Barre daily times. (Barre, Vt.) 1897-1959, 1913-11-01
Desserts of Whipped Cream.

Whipped cream desserts are so dainty
light and frothy that they are idea
for warm weather eating. They should
never be served too generously. A big
pile of home made charlotte russo on a
dessert plate is overwhelming; a little
placed daintily in a long stemmed des.
sert glass is inviting, says the Kansas
City Times.
As time goes on and prices go up
whipping cream is harder and harder to
get. Generally in the country, however
it is possibility in the summer.
If You have planned a whipped cream
dessert, and cannot get the cream, eth
er because it is scarce or its price Is
prohibitive, there are several substitutes
that you can use in its place.
A thin custard can be substituted in
many desserts for the cream Max this
eustard of half a pint of milk, beaten
with the yolks of two eggs. Put it o.cr
the fire in a double boiler and stir
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 slow
ly pour over the egg 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 sub
stitute for whipped cream-mixing lit
tie of it with egg white to make lot.
Charlotte russo is one of the most
easily made whipped cream desserts.
Now that good lady fingers are sold in
paper packages that can be freshly kept
on hand for a week, if they are left UNI
opened, this dessert can be classed among
emergency dishes if cream is procurable
To- make good charlotte russo, line
tall stemmed glass sherbet' cups with
halved lady fingers. Ii You want to
vary the dish, sprinkle them with
chopped nuts.
Then whip the cream, sweeten it
slightly and add little vanilla. Light
en- it with beaten white of egg, and pile
a couple of tablespoonfuls of it in each
cup. \ The cream, of course. should be
very cold when it is whipped.
This is another easily made cream des-
sert Beat a pint of cream and four
ounces of powdered sugar with the graf
ed 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.
Almost any fruit becomes a fine des
sert simply by the addition of whipped
cream. Take peaches, for instance. Pit
them and cut them in rather thick sec
tions. Pile the sections from a peach
or two in a glass, sprinkle them with
graduated sugar and top with table
spoonful of slightly sweetened whipped
cream, favored with vanilla.
An easy way to vary usual gelatine
made iellies is to pour half the Jelly in
a mold and mix an equal amount of
cream with the other half just
before it hardens. Then pour the mix
ture into the mold and let the whole |
harden.
Chocolate blanc mango, too, can be inn |
proved with whipped cream added be. |
lore it has hardened. Mix half the chOc- !
1late mixture, as soon as it has cooled, |
with an equal amount of whipped cream.
Pour this into a mold, and on top OF |
t put the plain chocolate. Serve with |
plain, thin cream.
Dorothy Dexter.