Whipped Cream Recipe

Whipped cream is called for with so many dishes, that every little girl

should learn how to prepare it. In the first place the cream must be

very thick and very cold. In the cities a special cream is usually

delivered if ordered for whipping; and I believe it is a day older than

the other kind. But if thick enough and cold, there is no trick at all

about making it stiff in a very few moments. Have the child take a deep

bowl or small stone butter jar, rinse it in cold water until chilled,

then wipe and pour in one-half pint of cream. Taking a Dover egg-beater,

also thoroughly cold, let her whip steadily and not too fast until

thick as the stiff white of an egg. Taking out the beater, next add half

a cupful of confectioners' sugar, half a teaspoonful of vanilla, stir

thoroughly and set away on the ice until needed. It is best when freshly

made.