III.—Foy’s Whipped Cream.—Use only pure cream; have it ice cold, and in a convenient dish for whipping with a wire whipper. A clear, easy, quick, and convenient way is to use a beater. Fill about one-half full of cream, and beat vigorously for 2 or 3 minutes; a little powdered sugar may be added before beating. The cream may be left in the beater, and placed on ice.
IV.—American Soda Fountain Company’s Whipped Cream.—Take 2 earthen bowls and 2 tin pans, each 6 or 8 inches greater in diameter than the bowls; place a bowl in each pan, surround it with broken ice, put the cream to be whipped in 1 bowl, and whip it with a whipped cream churn. The cream should be pure and rich, and neither sugar nor gelatin should be added to it. As the whipped cream rises and fills the bowl, remove the churn, and skim off the whipped cream into the other bowl.
The philosophy of the process is that the churn drives air into the cream, and blows an infinity of tiny bubbles, which forms the whipped cream; therefore, in churning, raise the dasher gently and slowly, and bring it down quickly and forcibly. When the second bowl is full of whipped cream, pour off the liquid cream, which has settled to the bottom, into the first bowl, and whip it again. Keep the whipped cream on ice.
The addition of an even teaspoonful of salt to 1 quart of sweet cream, before whipping, will make it whip up very readily and stiff, and stand up much longer and better.
CRESOL EMULSION.
One of the best starting points for the preparation is the “creosote” obtained from blast furnaces, which is rich in cresols and contains comparatively little phenols. The proportions used are: Creosote, 30 parts; soft soap, 10 parts; and solution of soda (10 per cent), 30 parts. Boil the ingredients together for an hour, then place aside to settle. The dark fluid is afterwards drained from any oily portion floating upon the top.
CREAM, COLD: See Cosmetics.
CREAMS FOR THE FACE AND SKIN: See Cosmetics.
CREOSOTE SOAP: See Soap.
CROCKERY: See Ceramics.