Whipped Cream
Take one can Pet milk and put in freezer awhile, but /do not/ let
freeze. Put in a stainless pan and whip with egg beater until mixture
begins to hold a shape and little peaks begin to form. Add some sugar
and some fresh lemon juice, not too much lemon juice or it will curdle
and look funny; whip until small peaks form. Serve this over cake or a
dollop with cookies or especially good over jello. This type of whipped
cream does not hold its shape indefinitely. When finished using it, let
the small children eat it up with spoons. Real good on pound cakes but
don’t serve too much of it as the cake will sog up.
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