Читать книгу Luncheons: A Cook's Picture Book - Mary Ronald - Страница 10

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Whipped cream often makes the best sauce for a dessert dish, and can be used as a garnish. Its use need not be considered an extravagance. A half-pint of double cream is all that is usually called for, this costs but ten cents, and often the use of cream saves the use of butter, in the same way that water can sometimes be substituted for milk if a little butter is added to the receipt to give the richness which milk imparts.