Cassell's dictionary of cookery

powder, and stir it into a pint of cream. Add a glassful of sherry or any other white wine and the well- whisked Avhite of an egg. Whisk the cream till it froths, and as the froth rises place it on a sieve to drain. Put back into the bowl the cream that drains from the froth, and whisk it again. If the weather is cold, leave the froth in a cool place until the next day. Cut four ounces of sponge biscuits into very thin slices, and fill a glass dish with alternate layers of whipped cream, sliced biscuit, and currant jelly. Let the froth foi-m the uppermost layer. Pour the cream which has drained from the froth round the dish, and garnish with strips of candied peel and brightcoloured jelly. Time, one hour or more to whip the cream. Probable cost, 2s. -id. {Sufficient for a moderate-sized dish. Whipped Cream (a French recipe). — Put a quart of very thick cream into a pan ; beat it with a whisk until it becomes entirely frothed, which will soon be the case if the weather be cold ; or, to hasten the operation, put some pounded ice with a good handful of salt into a deep pan, and in it set your pan of cream. The froth will have a greater consistency if you put into the cream a piece of pounded gum-tragacanth about the size of a pea, or the white of an egg beat up : but the former is preferable. If the froth forms slowly, take it off by degrees with a slice, and lay it on a sieve covered with a fine cloth to drain till wanted for serving, which ought not to be long, or the froth will fall. What drains from it may be added to the rest and whipped. If the cream will not froth in a quarter of an hour it is not good for that pvirpose. When it has drained, mix three or four ounces of sifted sugar to it, and flavour according to taste as follows : — A spoonful of orange-flower water, or a few orange-flowers pounded mixed with the sugar; or a tea-spoonful of the essence of roses, with, a little rose-lake to colour it ; or pound a quarter of a stick of vanilla with one oimce of sugar, boil and strain, add two ounces of sifted sugar, and mix it with the cream ; or press the juice of four ounces of strawberries or ' raspberries, mixed with the sugar, and a little carmine to colour it. Lemon, orange, or any fruit you please may be used in the same way ; or a small glassful of maraschino or any other liqueur may be added to the sugar to flavour the cream. Whipped Cream, Lemon.— Rasp the rind of two large lemons on a piece of sugar, and as the sugar imbibes it scrape it off into a basin with some cream, whip it up, and send it to table. It is improved if set on ice or placed in a refrigerator for some time before sending to table. Orange cream is made in the same way. Whip Sauce, Rich, for Boiled Puddings. — Boat the yolks of two eggs in a small basin, and add a pinch of salt, a table-spoonful of powdered white sugar, a small glassful of sherry or of any kind of liqueur, and a few drops of almond, lemon, orange, or vanilla flavouring. Put the basin in a saucepan which contains a small quantity of boilingwater, and whisk the sauce over the fire till WHI ( nil ) WHI it looks Kke frothed cream. Pour it over the pudding, and serve.