Whipped Cream

Ingredients

• # cup thick cream
• 4 cup powdered sugar
• 4 cup milk
• 4 teaspoon vanilla

Method

1. 1

   Mix cream and milk, beat until stiff, then add sugar and vanilla.

Nutrition per serving

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 19. The excerpt below is the record exactly as published.

Whipped Cream Mix and sift flour, baking powder, sugar and salt and Family Dinners. 77 work in butter, using tips of fingers. Beat egg until very light and add milk; then combine the mixtures. Toss on a slightly floured board and divide in two parts. Pat, roll out, and bake in a hot oven in round layer cake pans. Split, remove soft part, and spread with butter. Sprinkle strawberries with sugar, place on back of range until warmed, crush slightly and put between and on top of shoricakes. Cover with whipped cream sweetened and flavored, and garnish with whole berries. 78 What to.Have for Dinner. MENU NO. XIX. Nothing lovelter can be found tn woman, than to study household good.—MILTOoON. BRoILeD Fish. Conk Suaw IN CasspaGe SHELL. StuFFeD HEARTS WITH VEGETABLES. PoTAToEs A LA GOLDENROD. ALMOND PuppINe. WHIPPED CREAM. ASSORTED FRUIT. Family Dinners. 79 BROILED FISH. Mackerel, bluefish, cod and haddock are split and broiled whole; removing head and tail, or not, as de- sired. Salmon, halibut and swordfish are cut in slices for broiling. Smelts are broiled whole without splitting. Clean and wipe fish as dry as possible, sprinkle with salt and pepper, and place in a well greased broiler. Whole fish should be broiled first on flesh side, then turned and broiled on skin side long enough to brown and crisp skin. Slices of fish should be turned often during broil- ing. Remove to hot serving dish, spread with softened butter, and garnish with parsley and lemon. COLE SLAW IN CABBAGE SHELL. Remove the outside leaves from a small, solid, white cabbage, and cut off stalk close to leaves. Cut out centre and with a sharp knife shred finely. Let stand one hour in cold water, drain, and wring in double cheese cloth. Moisten with dressing and refill cabbage shell. Arrange on a folded napkin and garnish with parsley. COLE SLAW DRESSING. 1 teaspoon mustard Few grains cayenne 1 teaspoon salt 1 teaspoon melted butter 2 teaspoons flour Yolk 1 egg 4 teaspoon sugar 3 cup hot vinegar $ cup heavy cream Mix ingredients in order given. Cook over hot water, stirring constantly until mixture thickens. Strain and cool. 80 What to Have for Dinner. STUFFED HEARTS WITH VEGETABLES. Clean and wash calves’ hearts, stuff, skewer into shape and lard upper surface. Sprinkle with salt and pepper, dredge with flour and sauté in pork fat, tried out with one stalk celery, two sprigs parsley, four slices carrot cut in pieces, one slice turnip, cut in small pieces, a bit of bay leaf, two cloves and ten peppercorns. When hearts are well browned remove to deep earthen or gran- iteware dish, add one and one-half cups brown stock, cover closely, and bake in a slow oven one and one-half hours, basting every twenty minutes. Remove to hot platter and surround with carrots and turnips cut in thin strips, cooked until tender in boiling, salted water, drained and seasoned with butter, salt and pepper. STUFFING. Roll six common crackers, and add a two-inch cube fat salt pork finely chopped, two stalks celery finely chopped, with one sprig parsley, and two teaspoons finely chopped onion. Season with salt and pepper. POTATOES A LA GOLDENROD. Cut boiled potatoes in cubes; there should be two cups. Separate yolks from whites of four hard-boiled eggs. Chop the whites and force the yolks through a potato ricer or strainer. Add potato cubes and chopped whites to one and one-half cups white sauce, turn into a hot serving dish. Sprinkle with yolks and garnish with parsley. | | WHITE SAUCE. 3 tablespoons butter 2 slices onion 3 tablespoons flour 4 teaspoon salt 14 cups milk Few grains paprika - Family Dinners. _ 81 Melt butter, add flour, and pour on gradually, while stirring constantly, the milk which has been scalded with the onion, then the onion removed. When boiling point is reached, add seasonings and beat until smooth and glossy. ALMOND PUDDING. 4 tablespoons butter 14 cups flour 3 cup sugar 4 teaspoon soda $ cup molasses } teaspoon cinnamon 2 eggs # cup almonds blanched $ cup milk and roasted | 4 teaspoon salt Cream butter, add sugar gradually, molasses, and eggs well beaten. Mix and sift dry ingredients and add alternately with milk to first mixture; then add almonds finely chopped. Turn into buttered mould and steam two and one-half hours, never allowing water to go be- low the boiling point. Serve with Whipped Cream. WHIPPED CREAM. # cup thick cream 4 cup powdered sugar 4 cup milk 4 teaspoon vanilla

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