A whip churn is the best utensil for whipping cream. This is a tin cylinder, perforated at the bottom and sides, and having a perforated dasher. When the churn is placed in a bowl of cream, and the dasher worked up and down, the air is forced from the cj^linder into the cream, causing it to become light and frothy. A Dover egg-beater will make the cream light, but it has a different consistency from that obtained by churning. The Boston Cook Book. 353 To Whip Cream, — Place a bowl half filled with cream in a pan of broken ice. When verj' cold, put the churn into the cream, hold the cylinder firmly, and keep the cover in place with the left hand. Tip the churn slightly, that the cream may flow out at the bottom. Work the dasher with a light short stroke up^ and a hard ^ pushing stroke down. When the froth appears, stir it down once or twice, as the first bubbles are too large ; and when the bowl is full of froth, skim it off into a granite pan placed on ice. Take ofi* froth only, and do not take it ofl" below the holes in the cylinder, as it whips better when the}^ are covered. For this reason never whip a pint of cream in a three- quart bowl, and do not try to whip it all, as usually a little is left in the bowl which is too thin to whip. One pint of cream should treble in whipping. If for a garnish, drain the whipped cream on a hair sieve placed over a pan, and keep it on ice till stiff enough to keep its shape. Creams that are to be moulded are made stiff er by the addition of gelatine. Cream Whips. (^Miss Ward.) 1 pint rich cream. 1 cup pale sherry wine. 1 lemon (grated rind and juice). }4 cup sugar. Whites of 2 eggs, beaten light✪ Cream Whips. Mix in the order given. Add more sugar if desired. Stir till the sugar is dissolved, then whip it and take off the froth as it rises, and put it on a hair sieve. Fill jelly glasses with the cream left in the bowl, and put the froth on the top. Newport Whips, (Mrs. Upham,) — One pint oi cream,, sweet or sour, one gill of sif^seet milk,, half a lemon sliced, sugar and loine to taste. Whip, and serve the whip only, in jelly glasses.✪ Newport Whips If prepared in a covered bowl or tureen, the unwhipped cream may be kept for several daj^s, add- ing more cream, sugar, and wine to taste, and whipping as required for use. 23 354 The Boston Cook Booh Charlotte Eusse (Cream). 1 pint rich cream. I % cup sugar. 1 teaspoonful vanilla. j Sponge cake✪ Charlotte Russe (Cream). Mix the cream, vanilla, and sugar. Place the bowl in ice water, and when chilled whip to a stiff froth, and skim off the froth into a sieve. Drain, and whip again that which has drained through. When nearlj^ all whipped, line a glass dish with lady fingers or sponge cake, fill with the cream, put cubes of wine jelly or any bright jelly on the cream, and keep on ice till ready to serve. Charlotte Russe, No. 2 (Cream and Eggs). 1 pint rich cream. 1 teaspoonful vanilla. 1 tablespoonful wine. Whites of 2 eggs. 1 cup powdered sugar. Sponge cake✪ Charlotte Russe No. 2 (Cream and Eggs).

AI-modernized reading of the original text

A whip churn is the best utensil for whipping cream. This is a tin cylinder, perforated at the bottom and sides, and having a perforated dasher. When the churn is placed in a bowl of cream, and the dasher worked up and down, the air is forced from the cj^linder into the cream, causing it to become light and frothy. A Dover egg-beater will make the cream light, but it has a different consistency from that obtained by churning. The Boston Cook Book. To Whip Cream, — Place a bowl half filled with cream in a pan of broken ice. When very cold, put the churn into the cream, hold the cylinder firmly, and keep the cover in place with the left hand. Tip the churn slightly, that the cream may flow out at the bottom. Work the dasher with a light short stroke up, and a hard pushing stroke down. When the froth appears, stir it down once or twice, as the first bubbles are too large; and when the bowl is full of froth, skim it off into a granite pan placed on ice. Take off froth only, and do not take it off below the holes in the cylinder, as it whips better when they are covered. For this reason never whip a pint of cream in a threequart bowl, and do not try to whip it all, as usually a little is left in the bowl which is too thin to whip. One pint of cream should treble in whipping. If for a garnish, drain the whipped cream on a hair sieve placed over a pan, and keep it on ice till stiff enough to keep its shape. Creams that are to be moulded are made stiffer by the addition of gelatine. Cream Whips. (^Miss Ward.) 1 pint rich cream. 1 cup pale sherry wine. 1 lemon (grated rind and juice). }4 cup sugar. Whites of 2 eggs, beaten light. Mix in the order given. Add more sugar if desired. Stir till the sugar is dissolved, then whip it and take off the froth as it rises, and put it on a hair sieve. Fill jelly glasses with the cream left in the bowl, and put the froth on the top. Newport Whips, (Mrs. Upham,) — One pint of cream, sweet or sour, one gill of sweet milk, half a lemon sliced, sugar and lemon to taste. Whip, and serve the whip only, in jelly glasses. If prepared in a covered bowl or tureen, the unwhipped cream may be kept for several days, adding more cream, sugar, and wine to taste, and whipping as required for use. 354 The Boston Cook Booh Charlotte Russe (Cream). 1 pint rich cream. 1/2 cup sugar. 1 teaspoonful vanilla. j Sponge cake. Mix the cream, vanilla, and sugar. Place the bowl in ice water, and when chilled whip to a stiff froth, and skim off the froth into a sieve. Drain, and whip again that which has drained through. When nearly all whipped, line a glass dish with lady fingers or sponge cake, fill with the cream, put cubes of wine jelly or any bright jelly on the cream, and keep on ice till ready to serve. Charlotte Russe, No. 2 (Cream and Eggs). 1 pint rich cream. 1 teaspoonful vanilla. 1 tablespoonful wine. Whites of 2 eggs. 1 cup powdered sugar. Sponge cake.

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Mrs. Lincoln's Boston cook book