To half-a-pint of cream put a tablespoonful of fine sifted sugar, add
sufficient of any of Nelson's Essences to give it a delicate flavour.
With a whisk or wire spoon, raise a froth on the cream, remove this as
soon as it rises, put it on a fine hair, or, still better, lawn sieve;
repeat this process until the cream is used up. Should the cream get
thick in the whisking, add a very little cold water. Put the sieve
containing the whisked cream in a basin and let it stand for some hours,
which will allow it to become more solid and fit for such purposes as
filling meringues.