SUBSTITUTE FOR CREAM

New Zealand Herald, Volume LXXVI, Issue 23273, 16 February 1939, Page 4

SUBSTITUTE FOR CREAM

EMERGENCY MEASURE When whipped cream is wanted in a hurry and there is none in the house, resort to a whipped cream prepared as follows: — Beat together 2ox. butter and two tablespoonfuls of fine sugar; boil one gill of new milk with one dessertspoonful of cornflour. When this cools, whip all together, flavour with coffee essence or vanilla, if liked. This cream is excellent for cakes and trifles. It keeps good for several days, too. If you are without cream for tea or coffee, beat up the white of one egg with a pinch of salt and one small lump of butter until frothy, put in cups, pour over the tea or coffee, stir well, and the result is as good as if cream had been used. French-Canadian housewives make a splendid mock cream by boiling one cupful of whito sugar and quarter of a cupful of golden syrup in a quarter-cup of water for 10 minutes. Pour this while boiling on to a stifflybeaten white of egg, stirring continually, then flavour with almond or vanilla or cinnamon. Another good substitute for whipped cream is:—Grate an apple and add to it three tablespoonfuls of powdered sugar. Add the white of one or two eggs (depending on , the quantity needed) and beat all together until quite light and fluffy. This takes a little time, of course. The whipped cream substitute should be sweetened according to taste, keeping in mind the article of food 011 which it is to be Used. If served 011 sponge cake or puddings it should not be as sweet as for fruit cup, or gelatine.