Old French cookery-books recommend the addition of a little powdered gum, not bigger than a pea, and the gum recommended is that known as tragacanth.

Others again beat up the white of an egg to a stiff froth, and add this to the cream.

It is a good plan when the cream fails to froth completely to take off the top froth and drain it on a sieve placed upside down.

The cream that drains through can be added to what is left and re-whipped.

It is also a good plan to make whipped cream some time before it is wanted, and, indeed, it can be prepared with advantage the day before.