Jasper County Democrat, Volume 18, Number 90, Rensselaer, Jasper County, 9 February 1916 — KEEPS WHIPPED CREAM FIRM [ARTICLE]

KEEPS WHIPPED CREAM FIRM

Method That Will Do Away With a Great Deal of the Trouble That Sometimes Bothers Cooks. Heavy whipped cream, if allowed to stand, is apt to become watery and thin at the bottom of the bowl, the sugar having the tend*. ncy to separate, in the form of a weak sirup This is especially true if the cream was not very heavy before being whipped. To remedy this, to every pint of whipped cream soak a scant tablespoonful of granulated gelatin in enough cold water to barely cover it, until it is soft. Then add a small half teacupful of boiling water and stir until tho gelatin is completely dissolved, after which add three-quarters of a cup of sugar and whatever flavoring you intend to use for the cream. Turn this into a cold bowl and beat with an eggbeater until it is white like marshmallows and begins to become firm, and just as soon as it has reached this point, but before it has commenced to grow stringy, beat it by spoonfuls into the cream, which has already been beaten stiff. This will inert :> the bulk of the whipped cream and will not only sweeten and flavor it, but will keep It firm for any length of time. Care must be taken not to use too much gelatin lest it taste of the latter and make a sort of charlotte fosse mixture instead of the v hirp- d cream desired. New Way to Serve Steak. - Perhaps you have grown tired of the usual way steak is served. If so, try this. ; Isuy a good thick one, cither sirloin or porterhouse. Season slightly with pepper and salt, and broil until it is moderately brown. Have prepared, enough chopped parsley and white onion to cover it, Dot it thickly, with dabs of butter and bake in a quick oven for five minutes. The onion, parsley and fruiter' sink into the meat,' the parsley absorbing the strong flavor of tho onion. Once a steak is served in this, manner, the usual fashion of serving it will seem . tasteless. -