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Woman's Institute Library of Cookery - Volume 4: Salads and Sandwiches; Cold and Frozen Desserts; Cakes, Cookies and Puddings; Pastries and Pies by Woman's Institute of Domestic Arts and Sciences
page 94 of 398 (23%)
for whipped cream goes much further. To make whipping possible, the
cream must have a comparatively high percentage of fat. The higher the
percentage of fat, however, the more expensive will be the cream.

16. One of the requirements of successfully whipped cream, especially in
summer, is that it be as cold as possible. Warm cream does not whip
nearly so readily as cold. If it is necessary to whip cream in warm
weather or in a warm place, the bowl containing the cream may be packed
in a larger one containing ice and salt and allowed to stand for some
time before the whipping is begun.

17. A bowl-shaped utensil with a round bottom is the best to use for
whipping cream. Either an egg whip or a rotary beater may be used to do
the beating, which should be done rapidly. If the cream does not show
signs of whipping within a reasonable time, the result is likely to be
the formation of little globules of butter. Cream that whips properly
will become stiff and light in a short time. After cream has been
whipped till stiff, it should be sweetened slightly with sugar and
flavored with vanilla or any other desirable flavoring.

* * * * *


CUSTARD DESSERTS

PRINCIPLES OF CUSTARD MAKING

18. Many of the desserts that are served cold come under the head of
custards. These are dishes high in protein and consist of two varieties:
those thickened entirely by eggs and known as _true custards_ and those
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