Show j iTry Try New Garnish Tricks Undiluted evaporated milk triples in bulk when whipped whipped combines combines delightfully with fruit juices crushed berries and dried fruit pulps The acidity of the fruit creates an added stiffness that holds up longer as needed for garnishing The real secret of whipping evaporated milk Is thorough chilling This can be done by placing the unopened can either in an ice and salt mixture or orIn orin orin In the freezing compartment of the automatic refrigerator or orby orby orby by pouring the milk into a freezing freezing freezing freez freez- ing tray When the milk is chilled to about 40 degrees Fah Fah- pour it into a cold bowl bowland bowland bowland and whip It with a cold beater Speed is important If the milk fails to whip it just isn't cold enough It can be chilled again and as often as desired desired desired de de- de- de sired because it will not turn to butter Add Lemon Juice Lemon juice can be added for even greater and permanent stiffness when the lemon flavor flavorIs Is suitable to the food with which the whipped milk is to be combined When lemon juice Is used first whip the milk until stiff Then add two t tablespoons of lemon juice for every cup of milk Continue whipping long enough t to blend in the lemon juice Gelatin may also be used to achieve a stiffer whip Soak a half teaspoon of gelatin in two teaspoons of cold water ater and dissolve dissolve dissolve dis dis- dis- dis solve in one cup of hot evaporated evaporated evaporated rated milk which h has s been scalded scalded scalded scald scald- ed over boiling water Chill thoroughly and whip Evaporated milk has only about one-fifth one of the amount of fat contained in whipping cream Instead it has a much greater content of whole milk solids For that reason it is ideal an ingredient ingre for a dessert which completes com com- completes completes an already rich meal |