Whipped Cream

Ingredients

• one quart of thin cream
• slightly diluted with fruit juice, strong coffee, or milk

Method

1. 1

   Whip cream and drain.

2. 2

   Soften gelatin and dissolve in cream.

3. 3

   Add sugar, salt, and vanilla.

4. 4

   Fold in whipped cream and put in cups or a mold lined with lady-fingers.

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 79. The excerpt below is the record exactly as published.

whipped cream, and soft custard stiffened with gelatin. There are three distinct types: Jellies which may or may not have fruits molded in them ; creams known as Bavarian or Italian, etc., which may be part cream, part custard, and part fruit juice or pulp; sponges, either a jelly or cream, into which, as it begins to harden, stiff egg whites or whipped cream is folded, giving a spongy effect. Lemon Jelly. Soak one-fourth box of gelatin in cold water. Pour over it, stirring meanwhile, enough boiling water to actually dissolve it, and no more ; add about one-half Desserts. 183 cup of sugar, one-fourth cup of lemon juice, a speck of salt, and enough ice-water to make a pint in all. Strain and cool. Orange Jelly Is made like lemon jelly, but a larger proportion of juice is necessary, as orange is less potent than lemon. Macedoine of Fruit. Use either lemon or orange jelly and strain it into a pitcher. Set a mold in a pan of crushed ice and salt, pour in a half inch layer of jelly, and let it harden. Then arrange over it a garnish of different fruits, nuts, etc., and pour over a little more jelly without disturb- ing the pattern, and let that harden. Proceed thus until the dish is full. Chartreuse of Fruit. Line a mold with jelly by first letting a layer harden in the bottom, then gently place a smaller mold on that, and fill the space between the sides with liquid jelly. When hard fill the center mold with warm (not hot) water, and in a minute the mold can be pulled out without disturbing the jelly. Color the remainder of the jelly pink, or beat it until full of bubbles, and mix with any fruit cut into bits. Fill the lined mold with this mixture, and chill. Snow Pudding. This consists of a lemon or orange jelly with which the whites of eggs are beaten, while the yolks are made into a soft custard to serve as sauce. Coffee Cream. With an egg whip beat one cup of heavy cream until 184 Home Science Cook Book. it begins to thicken, then gradually beat in a spoonful at a time of slightly thickened coffee jelly, using one pint in all. The coffee jelly may be made like a lemon jelly from fresh or left-over coffee. Less sugar is needed than with the lemon juice. Peach Bavarian Cream. Select six or eight of the best half peaches from a can and put in cups. Rub the remainder of the peach and juice through a strainer and make into a jelly, adding a little lemon juice and more sugar. Beat one cup of heavy cream stiff and combine with a pint of the jelly, and fill the cups where the peaches are. When turned out garnish with whipped cream and cubes of any peach jelly remaining, which may be colored pink if desired. Use canned cherries in the same way. Quaking Pudding. Make a soft custard with one pint of milk, the yolks of two or three eggs, and one-fourth cup of sugar, or one cup of custard and one cup of scalded cream may be combined. When taken from the fire dissolve in it one-fourth box of gelatin softened in cold water. Strain, flavor, and cool. This may be served with whipped cream, or fruit or chocolate sauce. Crumbs of stale cake may be arranged in a mold and such a cream poured over them, and the whole left to chill. Apricot Sponge. Make a pint of jelly from dried apricots, stewed and strained. When half cold beat in the whites of two or three eggs, or one cup of thick cream, whipped, or use Desserts. 185 the white of one egg and one-half cup of cream. Use any other fruit pulp in the same way. Fruit Sponges. Make a soft custard with one pint of milk and the yolks of three eggs. Take from the fire and add one- half box of gelatin soaked in one-half cup of cold water, one-half cup of sugar, and a speck of salt. Strain and cool, stirring occasionally. When it begins to thicken beat thoroughly, and add one-half pint of sifted fruit pulp and the stiffly beaten whites of the eggs. Or dissolve the gelatin in the hot fruit pulp, and when cold fold in one pint of cream, whipped. Pack in molds and serve cold. Whipped cream may be added as a garnish. Either a cream or fruit jelly, or both together, may be blended with either whipped cream and stiff egg whites, or both. The important point is not to attempt the blending until the jelly or cream is half thickened. Then the sponge will be of uniform texture throughout, otherwise the jelly will separate from the froth and settle, while the froth stays on top, and, therefore, is at the bottom when the dessert is turned out of the mold. Whipped Cream. Heavy cream, costing forty to sixty cents a quart, may be whipped with an egg beater and forced through fancy tubes for a garnish, or used for filling cream puffs, etc. It may be slightly diluted for this purpose with fruit juice, strong coffee, or milk, and then is less likely to turn to butter in whipping. i86 Home Science Cook Book. Thin cream, or the heavy cream combined with an equal quantity of milk, is whipped with a special churn. Put cream and churn in a deep bowl, move the dasher down quickly and up slowly. Skim off the froth as it rises, and drain on a fine strainer. All cream to whip should be chilled. Charlotte Russe. Whip one quart of thin cream

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