Show QUITE POPULAR USE I IFOR FOR VI HIPPED WHIPPED CREAM I II I Favored as Sauce or or Garnish for Desserts Prepared by the St States tea Department of ot Agriculture rei One need not laugh at the predilection tion of the average high school or college girl for dishes dressed up with whipped cream As a matter of fact tact whipped cream Is not merely a garnish garnish gar garnish nish but a n valuable food which deserves deserves de de- de- de serves ser to appear frequently in the menu points out th the United States tates D Department Agriculture C J A popular use f for whipped cream Isas is isas isas as a sauce or garnish g for desserts desse ts especially especially es es- es- es those n made ade of ot gelat gelatin n. n On cake ake or pie pi steamed puddings Ice cream Cleam canned fruit and swe sweet t fresh fruits It adds both food value lue and flavor or Charlotte russe Is merely sponge cake cake cake- dressed with whipped d cream Gingerbread topped with w whipped hipped eam becomes confes b Immediately aristocratic On ho hot cl chocolate or co cocoa cocoa co- co coa coa flavored sweetened whipped cream Is usually expected because these drinks s are served that way at soda fountains where whipped cream Is also also al ale aleso al- al so used to garnish the glass of soda s l I K Kr r Beaten Beaten Into Mayonnaise Dressing water 1 or to top off oft a sundae Bavarian cream cream Is a combination of custard and whipped cream ream stiffened with gelatin gelatin gelatin gela gela- tin and flavored with vanilla coffee pineapple chocolate or other ors flavors according to Individual preference A spoonful of unsweetened whipped cream on chicken or other light soups often es serves to tempt an Invalid or captious fast taste Cream or cottage cheese can be blended with unsweetened unsweetened et- et ened whipped cream nuts and pimentos pimen pimen- tos and stiffened with g gelatin to make I Ian an unusual lunch dish whipped cream can be beaten Into mayonnaise may dressIng dressIng dress dress- Ing Sag to make mal It richer abd and fluffier Huttler for use on on fruit salads The most satisfactory cream for tor whipping Is raw cre cream m with a butterfat butterfat butter- butter fat tat content of 30 SO per cent or more Of course any raw v raw cream used should be beo beof beof of o high sanitary sa tary quality Pasteurized zed cream r am can be whipped as well If It slightly higher In butterfat but homogenized homogenized homo homo- cream will not whip neatly neaily as well If homogenized cream has also ahm been pasteurized Its whipping quality Is further reduced |