Evening star. [volume] (Washington, D.C.) 1854-1972, 1928-09-09

F" figure, remarked a plump
girl at luncheon the other
~ day, but it is very good for
| sliced peaches"
| Cream is indeed very, very good, and
| whipped cream, judiciously used, is even
better. But cream is also high IN
| price--very high priced in most large
cities-and so instead of thinking of it
as something to be used every morn
| ing for breakfast and as freely as sugar
! or flour or milk in cooking. most OF us
have come to regard it as something OF
luxury.
! And let me tell the plump girls this:
| that though cream is rich in fat 1t is
generally decidedly wholesome. and If
they cut down on StarcheS such as
bread and potatoes, macaroni and other
-four products, they really are entitled
to a little cream now and then. For
thin folk cream is usually one of the
best of the fattening foods, better than
a great abundance of starches, because
white flour products have an acid re-
action and cream has just the reverse.
A doctor I know advised patient who
needed to take on weight and was
at the same time suffering from a
too acid condition to substitute fruit
with cream at breakfast for cereal.
Sliced peaches and cream, baked apples
and cream-sounds pretty good, doesn't
it?
One advantage of whipped cream
over plain cream is that 1t goes Just
twice as far-and if you are planning
to have half pint of cream for dessert
once a week the economical thing to
do is to use it in some sort of whipped
connection. And most people like these
desserts very much indeed.
hn 70 of w &c n
simple one-and if you cannot get the
thick sort just for whipping you will
find that the thinner sort will do
instead.
1t is important to have the cream
and the dish in which it Is to be
whipped, as we'll as the whipper, very
cold. Best to keep them all in the
refrigerator for an hour or so before
using One way to make thinner cream
whip stiff is to add the white of fresh
egg. This makes the cream whip more
easily and adds somewhat to the bulk
and nourishment as we'll. The egg
white should be very cold also and
should be broken right into the cream
before whipping begins.
Another way of making thinner
cream whip satisfactorily Is this: Have
bowl with the cream in 1t and a
whipper-also a soup plate or small
platter Whip the cream. and as the
froth appears on the top take it off
with spoon-a large slit spoon is good
for this purpose. Put this on the plat
ter or soup plate and go on whipping
and taking off the froth until no more
appears The cream that is left may
be used for coffee or cooking.
Use this accumulation of frothy
whipped cream precisely as you would
use the more solidly whipped cream of
the heavier sort. Many persons prefer
it because of its lightness. If the heavy
cream you have to use is SO thick that
there is danger of having it go to but
ter in the whipping process you may
whip 1t lightly, taking off the froth in
the same way.
Some housewives plan to have a half
pint of cream-or a pint for large
family-served a certain day every
week and plan that day to have some
sort of whipped cream dessert. There
are so many different sorts of whipped
cream dessert that there is no need
for monotony.
have baen collecting all sorts of
favorite whipped cream dessert recipes
for some time. and now have selected
the IL that seem best and have them
ready to send to you for the House.
wifes Help this week. If you want
your copy be sure to send me stamp
ed, self-addressed envelope and / will
send them to you at once. And by
the way, you will find that some of
them make very nice party refresh
ments instead of ice cream.
tCopyright. 1927