These jellies have to be set in a very cold place to make them firm, and it is often advisable in warm weather, if they cannot be put on ice, to make them, the night before they are needed, then put them in the coolest place possible.
WHIPPED CREAM
Whipped cream is called for with so many dishes, that every little girl should learn how to prepare it. In the first place the cream must be very thick and very cold. In the cities a special cream is usually delivered if ordered for whipping; and I believe it is a day older than the other kind. But if thick enough and cold, there is no trick at all about making it stiff in a very few moments. Have the child take a deep bowl or small stone butter jar, rinse it in cold water until chilled, then wipe and pour in one-half pint of cream. Taking a Dover egg-beater, also thoroughly cold, let her whip steadily and not too fast until thick as the stiff white of an egg. Taking out the beater, next add half a cupful of confectioners' sugar, half a teaspoonful of vanilla, stir thoroughly and set away on the ice until needed. It is best when freshly made.
NUTS
Nuts are used so much nowadays, in all kinds of cookery, that we find them in the most unexpected places. When chopped, they are mixed with cottage cheese for sandwiches, stirred into all kinds of salads, put into cake batter, and all kinds of icings; and when left in unbroken halves, used to garnish many gelatine puddings and whipped-cream desserts.
But when the very hottest days come, we all like the good things that come from the ice-cream freezer. The best up-to-date freezers do their work very quickly, the great secret being to have the ice broken up in very fine pieces or crushed in a strong bag. A good rule to follow for mixing with salt is as follows:
For ice-creams, three parts ice to one part salt.
For frappés, two parts ice to one part salt.