Cream intended for whipping should first be chilled on ice, and
may be sweetened✪ Charlotte-Russe or flavored to taste either before or after whip-
ping. Have a deep tin pan half filled with snow or pounded ice, and
into this set another pan that will hold two or three times the quan-
tity of cream before it is whipped ; place the cream in a bowl, set on
ice, and with a whip churn (or an egg beater if you have not a
churn) whip to a froth, and when the bowl is full let stand a moment
until the air bubbles break, then skim the froth into the pan standing
on the ice, and repeat this until the cream is all froth ; then with the
spoon draw the froth to one side, and it will be found that some of
the cream has gone back to milk ; turn this into the bowl again and
whip as before; or use a sieve as the receptacle for the whipped
cream, placing it over a bowl to catch the drippings, which are re-
whipped. The whip churn shown in the cut can be procured of
almost any dealer or may be ordered from the tinner. It is operated
by placing the handle inside the tube and inserting
the perforated end of the tube (slightly tipped) into
_ the bowl of cream. By drawing up the handle and
^^^ (J) forcing it down again the cream is forced in and
Whip ohapn. Q^^ Qf \}^^ holes in the tube and soon becomes a
light froth, which is taken off as directed above. In cold weather it
is not considered necessary by some to thus skim the froth, simply
whipping rapidly until the whole stiffens Be careful not to whip
too long or particles of butter will form. When cream is difficult
to whip, add to and whip with it the white of an egg. After the
cream is whipped, work the froth with an egg whisk which makes it
finer grained. If perfectly sweet use double cream for whipping. If
too thick a little milk may be added.
Single cream is cream that has stood on the milk twelve hours,
and is best for tea or coffee ; double cream has stood twenty-four
hours, and cream for butter often stands forty-eight hours. In put-
ting together ingredients for custards always rinse out the bowl in
AND CD8TABD8. 159
which yolks were beaten with a part of the milk used, so that none
of Jhe yolka will be wasted. When creams or custards through lack
of proper attention have been cooked too long and become curdled,
beating thoroughly with an egg beater will remove the unpleasant
effect. The measurement of cream in the following recipes is'given
before it is whipped. The Bavarian cream recipes will make three
or four times the quantity of unwhipped cream called for, and are
therefore comparatively inexpensive for so elegant a dessert, ilolda
Bhould always be wet in cold water for creams, ru.ssea, blanc-manges,
etc., that are placed in them to stand until cold. If they do not turn
o\it easily, dip for an
I instant into warm water.
Before turning int.o
molds some prefer to
strain all blanc-mangee,
coiun 9-i.inw. and cool six hours before
serving, or are even better made the day before wanted. Should
custards cook up lumpy they should be strained, and many strain
them before cooking, after putting all ingredients together.
Page 131 · 1 recipe record on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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Cream intended for whipping should first be chilled on ice, and
may be sweetened or flavored to taste either before or after whip-
ping. Have a deep tin pan half filled with snow or pounded ice, and
into this set another pan that will hold two or three times the quan-
tity of cream before it is whipped ; place the cream in a bowl, set on
ice, and with a whip churn (or an egg beater if you have not a
churn) whip to a froth, and when the bowl is full let stand a moment
until the air bubbles break, then skim the froth into the pan standing
on the ice, and repeat this until the cream is all froth ; then with the
spoon draw the froth to one side, and it will be found that some of
the cream has gone back to milk ; turn this into the bowl again and
whip as before; or use a sieve as the receptacle for the whipped
cream, placing it over a bowl to catch the drippings, which are re-
whipped. The whip churn shown in the cut can be procured of
almost any dealer or may be ordered from the tinner. It is operated
by placing the handle inside the tube and inserting
the perforated end of the tube (slightly tipped) into
_ the bowl of cream. By drawing up the handle and
^^^ (J) forcing it down again the cream is forced in and
Whip ohapn. Q^^ Qf \}^^ holes in the tube and soon becomes a
light froth, which is taken off as directed above. In cold weather it
is not considered necessary by some to thus skim the froth, simply
whipping rapidly until the whole stiffens Be careful not to whip
too long or particles of butter will form. When cream is difficult
to whip, add to and whip with it the white of an egg. After the
cream is whipped, work the froth with an egg whisk which makes it
finer grained. If perfectly sweet use double cream for whipping. If
too thick a little milk may be added.
Single cream is cream that has stood on the milk twelve hours,
and is best for tea or coffee ; double cream has stood twenty-four
hours, and cream for butter often stands forty-eight hours. In put-
ting together ingredients for custards always rinse out the bowl in
AND CD8TABD8. 159
which yolks were beaten with a part of the milk used, so that none
of Jhe yolka will be wasted. When creams or custards through lack
of proper attention have been cooked too long and become curdled,
beating thoroughly with an egg beater will remove the unpleasant
effect. The measurement of cream in the following recipes is'given
before it is whipped. The Bavarian cream recipes will make three
or four times the quantity of unwhipped cream called for, and are
therefore comparatively inexpensive for so elegant a dessert, ilolda
Bhould always be wet in cold water for creams, ru.ssea, blanc-manges,
etc., that are placed in them to stand until cold. If they do not turn
o\it easily, dip for an
I instant into warm water.
Before turning int.o
molds some prefer to
strain all blanc-mangee,
coiun 9-i.inw. and cool six hours before
serving, or are even better made the day before wanted. Should
custards cook up lumpy they should be strained, and many strain
them before cooking, after putting all ingredients together.