Good thick cream, if cold, can be made firm enough by beating with a wire egg whisk to fill charlottes, or even plates lined with a thin sheet of cake, or to spread over a cream pie without the addition of gelatine or anything else, and once so whipped to firmness it will not go down again as long as it is kept cold - provided, however, that there is not much sugar mixed with it. A half-pint cup of good cream will increase in volume, when beaten sufficiently, to fill about eight of the small charlotte cases previously mentioned.