Whipt Cream, to put upon Cake.
Sweeten a pint of cream to your taste; grate in the peel of a lemon, and steep it some hours before you make use of your cream. Add the juice of two lemons; whip it together; and take off the top into a large piece of fine muslin, or gauze, laid within a sieve. Let this be done the night before it is to be used. In summer it may be done in the morning of the same day; but the whipt cream must be drained from the curd before it is put upon the cake.