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There will be some cream left in bowl which does not come above perforations in whip churn, and cannot be whipped. Cream which remains may be scalded and used to dissolve gelatine when making desserts which require gelatine. Cream should treble its bulk in whipping. By following these directions one need have no difficulty, if cream is of right consistency; always bearing in mind heavy cream must be whipped with an egg-beater; thin cream must be whipped with a churn.

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Making Chocolate 101

Making Chocolate 101

If you love chocolate then you can’t miss this opportunity to... Discover How to Make Homemade Chocolate! Do you love gourmet chocolate? Most people do! Fine chocolates are one of life’s greatest pleasures. Kings and princes have for centuries coveted chocolate. Did you know that chocolate used to be one of the expensive items in the world, almost as precious as gold? It’s true!

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