HOW TO USE INGREDIENTS

CREAM

HALF-AND-HALF is half cream and half milk. It is used in coffee or for table use. It can be substituted for light cream in recipes.
LIGHT CREAM is coffee cream and is used where richness is desirable but whipping is not necessary.
WHIPPING CREAM contains enough butter-fat to thicken and hold its shape when beaten. It should be very cold at time of beating. It’s a good plan to chill the bowl and beater, too. Use a rotary or electric beater and beat continuously till whipped.
SOUR CREAM is commercially culture light cream. It has developed a pleasant tang, smooth, thick texture. It’s used to give richness and zesty flavor to many dishes.

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