SUBSTITUTE FOR CREAM

Wanganui Chronicle, Volume 83, Issue 47, 25 February 1939, Page 3

SUBSTITUTE FOR CREAM

EMERGENCY MEASURE. When whipped cream is wanted i; a hurry and there is none in th' house, resort to a whipped cream pre pared as follows: Beat together 2oz. butter and Iwi tablespoonsful of fine sugar; boil on< gill of new milk with one dessert spoonful of cornflour. When I hi. cools, whip all together, flavour wit! coffee essence or vanilla, if liked This cream is excellent for cakes anc trifles. It keeps good for several days too. If you are without cream for tes or coffee, beat up the white of one egg with a pinch of salt and one small lump of butter until frothy, put in cups, pour over the tea or coffee, stir well, and the result is as good as if cream had been used. French-Canadian housewives make a splendid mock cream by boiling one cupful of white sugar and quarter of a cupful of golden syrup in a quartercup of water for 10 minutes. Pour this while boiling on to a stiffly-beaten white of egg, stirring continually, then flavour with almond or vanilla or cinnamon. Another good substitute for whipped cream is:—Grate an apple and add to it three tablespoonsful of powdered sugar. Add the white of one or two eggs (depending on the quantity needed) and beat all together until quite light and fluffy, i This takes a little time, of course. The whipped cream substitute hould be sweetened according to iaste, keeping in mind the article of food on which it is to be used. If served on sponge cake or puddings it should not be as sweet as for fruit cup, or gelatine.