.ig
:!cat %|rctypeset|dpost -y-0.3 >.%.ps;ghostview .%.ps&
:!cat %|rctypeset|dpost -y-0.3 >.%.ps
:!cat % |rcshow
..
.\" setup for recipe document, to be printed by rctypeset, rcshow or rcbook
.\"
.\" Type Codes:
.\"   A  appetizer, snack	B  bread, pasta   [X C  cake, cookie, candy]
.\"   D  desert			L  Beverage		M  main dish
.\"   O  other			S  sauce		SL  salad
.\"   SP  soup			V  vegetable dish
.\"   ---------------------------------
.\" .RH MOD.RECIPES-SOURCE "RECIPE-ID(<=15 UC char)" "type code" "date"
.RH MOD.RECIPES-SOURCE "CREAM-WHIPPED" "D" "11/24/95"
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "CR\*(E`ME CHANTILLY" "\fIcr\*(e`me chantilly\fP, whipped cream with sugar, flavored with vanilla"
.\"   ---------------------------------
.\" Introductory comments; use .PP between paragraphs.
.\" Cite full cookbook reference or other sources.
From JC, page 580; JOY, page 645.
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "2 cups"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.\" optionally followed by lines of text with qualifying information
.\" and so forth for additional .IG items.
.\" Use .sp # to space between blocks of ingredients.
.IG "" "electric mixer," 
with chilled mixing bowl and chilled wire whip head
.sp
.IG "1 cup" "heavy whipping cream,"
chilled
.IG "1/3-1/2 cup" "confectioner's sugar,"
sifted and chilled
.IG "1 tsp" "vanilla extract"
.br
or
.IG "2 Tbsp" "brandy, rum,"
or
.I sweet liqueur
.\"   ---------------------------------
.\" Procedure header
.PH
.\"   ---------------------------------
.\" Procedure step: SK step_number
.\" followed by text describing that step
.\" and so forth for additional steps
.SK 1
Chill large-volume ingredients and equipment.
Warming or over-beating may produce butter.
.SK 2
Beat the cream (KAW with speed gradually raised to @8) 
to where its volume has doubled and it forms soft peaks when
whip is removed.
Fold in (KAW @stir) the vanilla or liqueur flavoring, 
then the sugar, to taste.
Refrigerate until needed.
.\"   ---------------------------------
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.NX
Optionally add one of the following:
.in
1/2 cup of slivered toasted almonds, walnuts, pecans, hazelnuts, coconut, etc.;
.br
1/2 cup of jam or marmalade, or of maple sugar or brown sugar;
.br
3/4 cup fresh fruit, or of pur\*(e'e of fresh, canned or frozen fruit,
optionally with 2 Tbsp kirsch;
.br
3/4 cup of crushed nut brittle or \fIpralin\fP.
.\"   ---------------------------------
.\" Rating
.SH Rating
.I Difficulty:
easy.
.I Time:
10 minutes.
.I Verified:
fully.
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.\" Wrapup:
.\" Signature information. As a minimum you should list your
.\" name, network address, organization (company, university, etc.), and
.\" the city you live or work in.
.\" .WR
.\" John Rupley.
.\" .br
.\" Department of Biochemistry, University of Arizona, Tucson, AZ 85711
.\" .br
.\" rupley@cs.arizona.edu