The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1899-06-19

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WOMAN'S WORLD.
8

cream ana mix, edtner IN small or fafSS
quantities, says London Queen" To be-
gin with, the former. If well whipped
with q little caster sugar, is really a bet
ter accompaniment to stewed fruit that Il
it were sweet, whilst if beaten up and
mixed with a small quantity of grated
horseradish and about a tablespoonful of
white vinegar it will serve admirably as
a sauce TO hot or cold beef. Again a nice
sauce for boiled fish or veal outlets is
made by mixing till smooth a tablespoon
full of -four, a little cold water and des-
sertspoonful of white wine vinegar; this
is>Stirred to half a pint or rather less of
sour cream, and the whole stirred Wig
orcusly over the fire till boiling. The yolk
of an egg beaten I'D with a little milk is
added OF the fire. and the sauce season.
ed to taste with salt and pepper. 2 To
serve with boiled haddock or Writings
sour cream sauce can be made by STIR
ring one ounce of butter rubbed smooth
with a tablespoonful of flour to the
cream, and when am~algamated over the
fire. some chopped capers or anchovy or
sardine butter may be added Hare.
basted with sour cream while roasting or
baking. viii be much appreciated in the
eating. the gravy therefrom being thick
CHtQs IL tlhCdt VII a
other way is to haste the hare with but
ter, then skimming off the fat from the
gravy made in the process of cooking. TO
stir to it over the fire half a pint or SO Of
the sour cream. a little -four and. when
on the point of boiling, to pour it through
a strainer round the hare. Fillet of beef
larded can be treated in the same way.
A thorough German but excellent re-
cips is the f-ollowing:-Cut some rump
steak into nice pieces and season them
with salt and pepper Peel and cut into
thin slices about two pounds of potatoes
Put a little butter in a frying pan and
slice into it two or three onions and let
them brown. Now butter a casserole, aac
lay in first part of the potatoes, then some
meat. over this the onions, and repeat tn
the materials are used UP. Add a few
little bits of butter, cover the pan closely
and cook its contents over the fire. AS
soon as the meat looks nearly cooked put
half a pint of sour cream in a small pan,
thicken it with a little potato -four and
when hot pour it into the ragout; let all
cook together for a few minutes, then
serve.
Veal Outlet With Sour Cream.-Cut
the veal into nice pieces; melt a little
butter or lard in the pan, lay in the cut
lets and brown them nicely on both
sides. Dust them with salt and pepper,
add an onion cut up and a little stock,
and let this simmer for ten or fifteen
minutes; then sift in a dessert spoonful
of -four and gradually a quarter OF a.
pint of sour cream. Simmer again for a.
quarter of an hour.
Potatoes With Sour Cream.-Boil three
or four potatoes in their skins, cut them
in thick slices and brown them lightly
on both sides with butter. Mince finely
some lean ham and a couple of shallots
or a few chives. Butter a pie dish, lay
in a part of the potatoes, stew with the
onions and ham and some grated Par
mesan cheese: add the remainder of the
potatoes. Rub a dessert spoonful of
-four with a very little milk. stir to
it a quarter of a pint of sour cream and
beat in the yolks of a couple of eggs;
pour this over the potatoes, streW the
top with grated cheese and bread
crumbs, put a few bits of butter on the
top and bake in the oven till a nice
brown color. Sour cream is a good ad-
dition to spinach, the vegetable being
cooked with as little water as possible,
and when tender rubbed through a
coarse sieve. A little finely COPIED op-
ion, previously Drowned in butter, can
be mixed to it if liked, and, of course,
salt and pepper to season; then some
sour cream, as much as the spinach will
absorb, is stirred to it by degrees over
the fire, and when piping hot it is ready
for the table. Haricot beans, green or
white, are also improved If, when boiled
till tender in plenty of water-which
should be guiltless of salt or they will
break before they are done-and drained,
a dessert spoonful of -four be rubbed into
a little butter till smooth; then epper,
salt and a quarter of a pint or so of
sour cream stirred over the fire till hot,
but not boiling, and the beans mixed in
quickly and turned into a hot dish.
The Germans also use sour cream in
lieu of oil as a salad dressing, mixing it
with salt, a pinch of sugar, a very little
vinegar, and, if liked, chopped shallot
or chiyes and tarragon. Sour cream will
serve also in the concocting of a souffle.
Flavor about one ounce of sugar witt
vanilla essence or lemon rind. either by
rubbing the Jumps on the rind of a lem
on or by dropping half a teaspoonful of
vanilla essence on them. Pound them,
then beat it to half a pint of sour cream
till thick, and add the yolks of -hree
eggs. When well mixed whisk the
whites of the eggs to a stiff froth, mix
these in lightly, pour the mixture into
a souffle dish and bake. It can also be
utilized for a simple pudding. Take three
or four tablespoonfuls of the sour cream.
beat it up with the yolks of three eggs,
Radd sugar and lemon rind to a flavor,
a pinch of salt and powdered cinnamon.
a couple of ounces of nicely washed Sui
8..anas, and the crumb of two French
rolls, then the egg whites whisked to a
stiff froth. Pour it into a mould and
stream it. Serve with jam or wine
Ssauee.
Very good waffles can be made with
sour cream, using about half a pint of
It to six ounces of flour, four egg yolks
and some f1avoring of vanilla or lemon.
The whites of the eggs are whisked to
q stiff froth and mixed into the other In
gradients.
Milk thai is no longer sweet can also
be turned to many uses. 1t is, by the
bye, quite palatable, and very nourish-
ing If left till quite thick. and then eaten !
with powdered sugar or Jam. The Ameri-
cans call it "~clabber," and are very fond
of it. But when too sour TO use In tea
or such like it will still take the place
of fresh in cake making, especially that