Boil one quart of peeled and blanched chestnuts in three pints of salt water until quite soft; pass through sieve and add two tablespoons of sweet cream, and season to taste.
If there is no sour cream, add 1 tablespoon of vinegar to sweet cream.
When well mixed, pour in gently a little more than 1/2 pint of sweet cream.
Slice six hard boiled eggs, mix with one half cupful of cracker crumbs and a cupful of sweet cream; add one full teaspoon of salt and a generous sprinkling of pepper.
When ready to serve thin with half a cup of sweet cream.
Six eggs beaten light with three-quarters of a pound of sugar, one cup of sweet cream or rich milk, a pound and a half of flour.
Two cupfuls of smoothly mashed boiled or baked potatoes, two tablespoonfuls of melted butter, two well-beaten whites of eggs, a cupful of sweet cream or rich milk.
CREAM WINE SOUP Put one cup of white wine and one-half cup of cold water on to boil, add a few pieces of stick cinnamon and seven lumps of cut loaf sugar; while boiling scald a cup of sweet cream in double boiler.
Sweet cream may be used and while hot gradually poured over the well-beaten yolks of two eggs, keeping the soup over the stove and stirring all the time until thick and smooth.
Into a quart of sweet Cream, put a spoonful of very fine powder of Rice, and boil them together sufficiently, adding Cinnamon, or Mace and Nutmeg to your liking.
TO MAKE A WHITE-POT Boil three pints of sweet Cream with a very little Salt and some sliced Nutmeg.
Take one cupful ofsweet cream (twelve-hour cream), one half cupful of soft ice water, and two slightly rounded cupfuls of wheat berry flour.
Beat together the yolk of one egg, two tablespoonfuls of sugar, and one cupful of thin, ice-cold, sweet cream.
Slice cold corn meal mush rather thin, brush each slice with thick, sweet cream, and brown in a moderate oven until well heated through.
Take one pint of pure, sweet cream, put in it two even teaspoonfuls of soda and then add it to the flour.
Cook twenty minutes; then put into a baking-dish with an equal quantity of bread crumbs, and pour over a cup of sweet cream.
Have a liberal supply of thick, sweet cream, also of boiled milk, to serve with the coffee.
Make a sauce of sweet cream, boiled within an inner saucepan, and pour over the eggs.
Pour over each one tablespoon of rich, sweet cream, sprinkle over all a thin layer of grated cheese and a few fine rolled crumbs.
One cup of sugar, three eggs, one cup of sweet cream, one cup of pecans well mashed.
Should you wish extra fine, white, delicate bread, add one cup of sweet cream to the liquid when setting sponge.
Sift twice; stir together 1/2 cup of sweet milk and 1/2 cup of thick, sweet cream.
Add about three tablespoonfuls of vinegar (not too sour; cook must judge this by tasting); then add 1/2 pint of sweet cream.
Whip one cupful of sweet cream to a froth, stirring gradually into it half a cupful of pulverized sugar, a few drops of vanilla, one pound of almonds, blanched and chopped fine.
When the sweetbreads are done put in the oysters and let them cook for about five minutes and take them out again; add at the last two wineglasses of sweet cream; stir up well for a few minutes and serve in a hot dish.
Let a pint of sweet creamcome to a boil, adding it to the soup just as it is being served; also two tablespoons of butter, celery salt and pepper.
Drain, add half a pound of fresh cream cheese, a pint of sweet cream, a large can of pimentos, and a teaspoonful of paprika.
Then put the curd in a salad bowl, season with salt and pepper, mix well until smooth; or strain it through a fine sieve; then add a cup of sweet cream, and some chives cut very fine.
Strain through a fine sieve, put back in casserole, add one-half pint of sweet cream, bring nearly to a boil, and add two ounces of butter.
Moisten the whole with a pint of stock or water and a cup of sweet cream.
One cup of sour or sweet cream, one dessert spoon of vinegar.
Put 1 quart of rich, sweet cream into a deep vessel or stone jar and let it stand on ice for an hour; then beat it with an egg beater until stiff; then add sufficient powdered sugar to sweeten and any kind of flavor that may be liked.
Add to 3 pints plain syrup 1 ounce extract of vanilla, 1 quart rich, sweet cream or condensed milk.
The above list will hopefully provide you with a few useful examples demonstrating the appropriate usage of "sweet cream" in a variety of sentences. We hope that you will now be able to make sentences using this group of words.
