Whipped Cream

Ingredients

• 1 pint cream
• 2 lemons
• 4 heaped teaspoons white sugar
• 4 whites

Method

1. 1

   In a large bowl, add the cream, beat with an egg-beater till thick, then add the beaten whites of eggs flavored with a little vanilla.

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 39. The excerpt below is the record exactly as published.

whipped cream. RASPBERRY JELLY J "pint claret. I pint of raspberry juice. J pound white sugar. I pint sherry. 1 ounce gelatine dissolved in the sherry and the juice and rind of 1 lemon. Heat to dissolve together, strain into mould and serve with whipped cream. PEACH JELLY pice of ^'"'^''r.l. If rthem co^istai^^^ the gelatine is entirely dissolved, then strain the hot and serve it. ~"^ ' ' "^ Page Sixty-five PURITy FLOUR More Bread and Better Bread SNOWDRIFT JELLY Half box, or 2 tablespoons, granulated gelatine soaked in 1 cup cold water, 1 cup su-ar 1 pint boil- ng water 3 eggs lemon flavor. Mix the soaked gelatine, sugar and boiHng wat^^r ItTr' to^ clLolve togetheI^ flavor with emon jmce When the jelly is quite cool a^ul nearly set, ?ut in the ei whi es a d beat until hght and foamy. Make a custard sauce of milk and the egg yolks,' sveeten and if v^roaste FANCY JELLIES There are a great many varieties in fancy jellies for parties. Considerable variety may be obtained from simple lemon jelly, which is good and wholesome, while it is not difficult to prepare .«fiir^ Prettv surprise for a child's party is a basket of oranges, each one cut in ha f, the pulp scooped out nrP 1 o'- h"'^u f "•^' '^•'^ ^}' ^ ^^^''' ^^^'^^^^^ ^''^ *«^^^her with fancy ribbon. \mo, rinds are also very pretty filled m a similar way. In filling a mould with 3 layers of jelly in differeTt co ors place he heavier, darker jely as a base for the mould when it is turned out. It will\e at tS op when "'u "/^- «\\?"^^'"-,V^ ^^^^ ^^ ^^«'^^^"* ^«1«^'^' have a pan of cracked ice, Mdth a meTe sprinkiilo salt in It. Set the mou d in this ice and salt. Put in the first layer of white jdly and kt it stand foi 15 or 20 minutes or until it has hardened. Very pretty effect ma> now be produced by he use of candi d h"n T I r ^'^y-''''^' as cherries, pineapples or limes. Cut them in suitabli pieces and a^rante tliem to keep them m place. When this has hardened, pour in the next color of jellv If thegreen i^ a delicate shade it looks prettier next, reserving the darker crimson for the last layer." Serve in a crystal dish and garnish with cream. -^ »j^-ivc lu a, crjstai WHIPPED CREAM 1 pint cream. 2 lemons. 4 lieaped teaspoons white sugar. 4 cjres. - 41 .^,^\f '"'^ 'l[ '^;"^«"^ ,^"^^ f .f ^ '" a I'^i^ge bowl, then add the cream, beat with an eg-beater till it IS thick, then add the beaten wlntes of eggs flavored with a little vanilla. This is very n?ce eaten with jellies It may be made into Charlotte Kusse by adding i ounce gelatine dissolved in i cup of water Cut piam cake in strips, spread with currant jelly, lay these in the bottom of a glass dish Cover w'th the cream mixture, add more strips of cake and jelly, cover all completely with cream, then set in a cool place to stiffen. ' " ^ ^^ "■ luui ORANGE SPONGE 5 ounce powdered gelatine. i pint V;oiliug water. 4 ounces sugar. Juice of 2 large oranges and 1 large lemon. 1 egg, white whisked. Dissolve gelatine and sugar in the water Add the orange aud lemon juice and strain. Cool and when begininng to set, whisk in the white of agg, till the mixture thickens and looks like snow ' let set in a wet mould. " Pa(;e Sixty-six .,-^^ PURITY FLOUR More Bread and Better Bread CHARLOTTE RUSSE 1 pint cream. i box gelatine. 1 cup icing sugar. 1 teaspoon vanilla. 1 dozen lady fingers. 1 cup icing sugar. Whites of 2 eggs. _ Whip croan., add sugar, whites of eggs and gelatine (f ^^^|-. ^^otrTn i^^amy mtx^i" and dish with lady fingers dipped m whites

Cook this with the app: pantry check, scaling, and the assistant.