COOKING FOR 1968 SUBSTITUTES FOR CREAM

Press, Volume CVIII, Issue 31830, 7 November 1968, Page 3

COOKING FOR 1968 SUBSTITUTES FOR CREAM

(By

CELIA TIMMS)

There are tricks in every trade and many worth knowing in cookery. Here are some useful hints for making cream, when you have no dairy cream on hand for whipping. If you have a tin of evaporated milk in the cupboard, you may use it in either of two ways to make a successful cream substitute. The more convenient way, and the one I have found invaluable, is made by boiling the unopened tin. It will keep in the refrigerator for several days and is ready to use whenever you need it , Put the unopened tin of evaporated milk in a saucepan of cold water and bring it to the boil. When boiling point is reached, remove it and when cool, place in refrigerator. It you need to use it almost at once, ensure that it is well chilled before doing so, otherwise leave it in the

refrigerator for future use. You will find that it whips up as well as fresh dairy cream but if using an electric beater, beat at medium speed.

The second method contains gelatine and as a result the cream holds its shape for much longer. It is, therefore, better for anything that is being prepared in advance such as sponge fillings or decorations.

Soak i teaspoon gelatine in about 2 teaspoons of cold water until soft. Bring 1) cups of evaporated milk to boiling point and add the softened gelatine. Chill thoroughly, then whip. Flavourings of your choice may be added.

A most acceptable substitute for soft cream to serve with fruit or sweets can be made from full cream milk powder. Melt i oz of butter in 1 cup of warm water and stir in 3 heaped tablespoons of full cream milk powder. Whip well then add a little sugar and flavouring to taste. Chill before serving.