1254 | Whipped Cream à la Vanille.
—Put a pint of sweet cream into a basin. Have a tub or large dish-pan containing chopped ice and a little water, and lay the basin on top. With a soft wire egg-whip beat the cream slowly at first, and increase in swiftness until it is a firm froth. Sweeten with two ounces of powdered sugar, and add a teaspoonful of vanilla flavoring, beating constantly. Let it rest, and use when needed. Remove all the superfluous milk which may be found with the cream, before using it.