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This should be whipped in a cool place and set in the ice box. WHIPPED CREAM. No. 2. Three coffeecupfuls of good thick sweet cream, half a cup of powdered sugar, three teaspoonfuls of vanilla; whip it to a stiff froth.
When ready to dish them, loosen lightly at the sides and turn out on a flat dish. Have the cream ice cold when you begin to whip it; and it is a good plan to put a lump of ice into the cream while whipping it. Maria Parloa. Two tablespoonfuls of gelatine soaked in a little cold milk two hours, two coffeecupfuls of rich cream, one teacupful of milk.
One can or twelve large peaches, two coffeecupfuls of sugar, one pint of water and the whites of three eggs beaten to a stiff froth; break the peaches rather fine and stir all the ingredients together; freeze the whole into form. Frozen fruit of any kind can be made the same way; the fruit should be mashed to a smooth pulp, but not thinned too much.
Peel and grate one cocoanut; boil one pound of sugar fifteen minutes in two-thirds of a pint of water; stir in the grated cocoanut and boil fifteen minutes longer. While warm, stir in a quarter of a pound of butter; add the yolks of seven eggs well beaten. Bake in patty-pans with rich paste. If prepared cocoanut is used, take one and a half coffeecupfuls. Fine.
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