Snow Cream


Put one pint of cold water in a basin or stewpan with a quarter of a pint of double cream, the juice of one lemon, two ounces of castor sugar; whip quickly until the top is frothy and like snow; remove the frothy part of the cream with a slice, and place it on a hair sieve to drain; repeat the whipping while any froth is obtained; when ready to serve, take the cream gently from the sieve with a fork or spoon and place on the dish. This is a very pretty garnish for pastries or custards.