1.   When I am painting summer scenes I use the eggshell, and for winter scenes I use the warm cream.

2.   Add it to the warm cream and stir until the gelatin dissolves.

3.   Add the warm cream in a thin stream, and mix well.

4.   If the sauce is too thick, thin it with a little warm cream.

5.   Into each, pour a little warm heavy cream and a pat of butter.

6.   Steaming forces the aroma of scallions, ginger and peppercorns to permeate the bird like a vanilla bean infusing warm cream.

7.   Using circular motions to create a lather, he applied the warm cream to my face.

8.   Wearing oven mitts, carefully pour in the warm cream.

9.   Warm cream in separate saucepan.