WHIPPED CREAM.
To half-a-pint of cream put a tablespoonful of fine sifted sugar, add sufficient of any of Nelson's Essences to give it a delicate flavour. With a whisk or wire spoon, raise a froth on the cream, remove this as soon as it rises, put it on a fine hair, or, still better, lawn sieve; repeat this process until the cream is used up. Should the cream get thick in the whisking, add a very little cold water. Put the sieve containing the whisked cream in a basin and let it stand for some hours, which will allow it to become more solid and fit for such purposes as filling meringues.