Whipped Cream

Ingredients

• 1 quart of thick, fresh cream
• an ounce of powdered sugar
• a small glass of white wine
• a tablespoon of good brandy

Method

1. 1

   Whisk cream with sugar, wine, and brandy to a stiff froth.

2. 2

   Let it settle, then serve.

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 37. The excerpt below is the record exactly as published.

whipped cream. MRS. SISSONS. BOILED CUSTARD.—Four tablespoons of the corn starch to 1 quart of milk. Mix the corn starch with a small quantity of the milk, beat up two eggs, heat the re- mainder of the milk to near boiling, then add the mixed corn starch, the eggs, 8 tablespoons of sugar, and a little 4100 DESSERTS. salt. Boil 2 minutes, stirring Dee lift from the fire and flavor with vanilla. A. LEwIs. COFFEE JELLY.—Soak 1 box of gelatine in 1 cup of cold water for 2 hours. Then pour in 3 cups of boiling water and stir till the gelatine is dissolved. Then add 2 cups of strong coffee and 2 cups of sugar. Strain, turn into mould and set away to harden. ‘This is nice eaten with cream and sugar, or with whipped cream. Miss FINDLAY. CHARLOTTE RUSSE.—Use 1 quart of sweet milk, I ounce a gelatine, 6 ounces pulverized sugar, 1 quart of cream, ¢ cup of sherry, } teaspoonful of vanilla. Soak the pelatine j in the milk 1 hour, set it on the back part of the stove and stir occasionally until all is dissolved; add the sugar and wine. If you prefer to omit the wine you can substitute some other flavoring, or simply use $ teaspoon of vanilla. Let it cool until it begins to harden, whip the cream to a stiff froth, and when the milk, ete., is cool, stir all together. Line the dish in which the charlotte is to be stirred with sponge cake, then pour in the cream. This should be done long before it is to be eaten, to allow the cake time to soften. Ladies’ fingers are sometimes used in- stead of sponge cake. Mrs. C. EH. HEWwSson. BOHEMIAN CREAM.—Take 4 ounces of any kind of fruit you choose, which has been stoned and sweetened ; pass the fruit through a sieve, and add 14 ounces of isin- glass to $ pint of fruit. Mix it well together, then whip a pint of rich cream and add the fruit and isinglass to it gradually. Then pour it all into a mould; set it on ice, or in a cool place, and when hardened or set, dip the mould a moment in warm water, and turn it out ready for the table. Mrs. C. E. HEwson. DESSERTS. 10f MAPLE MOUSSE—Whip I pint cream stiff, beat the yolks of four eggs well; put in a saucepan | large cup of maple syrup, stir in the yolks, place over the firs until mix- ture is hot and thick (watch closely, as it burns easily). Take from the fire, place in a dish of cold water, beat until hight and cold, then mix gently with whipped cream; turn into a mould and pack in broken ice until solid. Miss McConkey. STRAWBERRY MOUSSE.—One pint berries mashed fine. 1 cup of sugar put over the berries and let stand 1 hour or until the sugar is dissolved, 1 pint of cream whip- ped stiff. About 1 tablespoon of gelatine dissolved and mixed with the cream may be added if desired. Mix all together, put in mould, pack in ice and let stand 3 hours. i Miss McConkKEY. COFFEE BAVARIAN CREAM.—Half box gelatine: 1 teaspoon vanilla, $ pint milk, 1 cup sugar, 1 pint cream, 1 cup strong boiling coffee. Cover gelatine with cold water and let soak for $ hour, then pour over it the boiling coffee, add sugar, and stir till it is dissolved, then strain into a tin basin. Let stand till cool. While it is cooling whip the cream. When cool add first the milk, then the whipped cream. Stir carefully until thoroughly mixed. Turn into a mould and set away to harden. Mrs. C, T. PEMBERTON. LEMON CREAM.—Dissolve 1 ounce of gelatine in cold water, squeeze the juice of 2 lemons and scrape the rind of 1 into it. Heat up and strain. SBoil 14 pints sweet cream for a minute and when nearly cool, put in sugar to taste. Now mix the gelatine and lemon, taking the whisk in one hand and pouring the cream in with the other, and whisk it until well mixed, then mould it. Mrs. M. SHANACY. 102 DESSERTS. | BAKED APPLES.—Take apples that you know are good cooking apples. Take a fork and remove the core, peel, and put in a deep dish for baking, pour in boiling water to the depth of about 2 inches; put in 2 eups of granulated sugar, taking care to fill up the core with sugar, Put in good hot oven and bake well, but do not let them get burned. Take out and putin a deep dish. Serve hot or cold with thick, fresh cream, or with whipped cream. Mrs M. SHANACY. BOSTON CREAM.—Make a syrup with 4 pounds of white sugar and 4 quarts of water; boil; when cold add 4 ounces tartaric acid, 14 ounces essence lemon, and the whites of 6 eggs beaten to a froth; bottle. Add one wineglass of the cream to a tumbler of ice water with sufficient carbon- ate of soda to make it effervesce. Mrs. 8. M. WELLS. CHAMPAGNE JELLY.—Take 1 ounce of gelatine and dissolve in a little cold water, $ pound of sugar, a little prepared cochineal to color it. Then adda pint of boiling water, boil up for a minute with the yolk, white and shell of l egg. Strain through a clean flannel bag that has been dipped in boiling water. Add 1 pint of champagne. Set in moulds that have been previvusly dipped in cold water. Set on ice. Port wine may be used instead of champagne. Mrs. M. SHANACY. WHIPPED CREAM.—Take 1 quart of thick, fresh cream, and put to it an ounce of powdered sugar, a small glass of white wine and a tablespoon of good brandy

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