Artificial Cream

A cooking teacher tells of a matraf actnred cream that is worth knowing about in emergencies, when the real article is not to be had. It is made from the whites of two eggs, beaten stiff, with a tablespoonful of sugar and a teaspoonful of oornstarch. Half a cup of cold mi Ík is added by degrees and all beaten together very stiff. A cup of milk is heated over the flre, with a small butter ball raelted in it This is allowed to come jnst to the boiling point, when it is removed to a cooler part of the stove and the beaten egg mixture added. When it has all thickened very slightly to about the consistency of thick cream, it is taken off and strained and cooled. This may be nsed as cream for serving with fresh or preserved fruits, but it is needless to add it will not