Put a pint of rich, sweet cream in a pail or other wide-mouthed vessel with straight sides, and set in ice while you whip or churn it.
As the frothing cream rises to the top, remove it carefully with a spoon and lay it in a perfectly clean and cold colander, or on a hair sieve, set over a bowl. If any cream drips from it return to the vessel in which it is whipped to be beaten over again. When no more froth rises, whip a tablespoonful of powdered sugar into the white syllabub in the colander, and it is ready for use.
Swan’s Down Cream.
One pint of whipped cream.
Whites of three eggs beaten to a stiff froth.
One cup of powdered sugar.
One teaspoonful essence bitter almond.
Just before you are ready to send the dish to table, beat whipped cream, frothed whites, sugar and flavoring together in a bowl set deep in cracked ice. Heap in a glass dish and leave in the ice until it is to be eaten.
Send sponge cake around with it.