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diluted with ¼ its bulk in milk

Then cream is whipped
without being diluted Turn
cream to be whipped into
a bowl Set in a pan of
crushed ice Use a paper
cover to prevent splattering
Use a Dover egg-beater or
a whipped churn and watch
carefully. It should drop
from the beater and hold
its shape when sufficiently
beaten. Cream should triple
in beating For heavy cream
use eggbeater for thin use
whip if possible