The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1902-06-15
Many Delightful Suggestions for the
Use of Sour Cream.

I his may De a rare commonly n SOlflt
households, but during the season OF
thunder storms and humidity there is al
ways a possibility that this exigency will
arise. One is very apt TO make the an
noying discovery that their breakfast sup
; ply of cream is quite decidedly acid. II
not thick. This is more than disap-
pointing when one is coaxing their appe-
: tite with the anticipation of dish OF
ripe berries and cream, and believe you
must have this addition to your coffee to
make it thing to be desired. Doubtless
you would enjoy much more physical
comfort through the day If you ate your
ripe berries au natural, and drank your
coffee sans cream. the sugar being quite
sufficient body fuel supply for the condi-
| ton of the atmosphere. Think so. at any
rate. and do not allow such a trivial mat
| ter to disturb the serenity OF your Sem-
per at the very beginning of hot day.
| Or grieve over the loss of the cream, as
| our old time cooksqci tholds-rletaoinhrdl
J It need not be wasted: for with it did our
| old time cooks not make the most deli
cious small breads, pie crust. cakes and
| cabbage dressinng? Many housewives
may be glad to have a few convenient
recipes on hand for utilizing sour cream.
Soda instead of baking powder is gener-
ally used with sour cream, although If
the cream is just little turned mary
cooks use baking powder successfully.
| You must not use the soda indiscrimin-
ately, but be governed, as to quantity,
by the acidity of the cream. These two
elements, the aIkali of soda and acid Of
cream, must be in proper proportion to
| give the same results you get when using
baking powder with sweet milk. The de-
STABILITY of using sour cream in the maxi
ng of bread, cakes, etc, is on because
Of the richpess of the cream, and also on
account of the chemical action arising
from the combination of its acid with the
soda, giving you lighter, more delicate
texture than the sweet cream and also a
richer as well as lighter compound than
milk will produce. Sometimes you have
but a few tablespoonfuls Of thick. sour
cream; his can be used instead of butter
to shorten your biscuit or cakes; and in
this instance cream of tartar and soda
or good baking powder are used.
Sour Cream Biscuit.
Three tablespoonful of thick, sour
cream (an the spoon will hold; put this
into a quart measure and fill it up two
tablespoonful of salt, two teaspoonfuls of
cream of tartar and teaspoonful OF
soda. Stir into enough -four to make a |
dough which viii roll very soft; cut into |
small biscuits, brush well with melted |
butter and bake about twenty minutes |
in a quick oven.
Breakfast Cream Cakes.
Beat three eggs separately, add half a |
cup of sour cream and cup of sweet /
milk. If the cream is not very sour use /
baking powder only, but if thick use iialt |
a teaspoonful of soda and one teaspoonful |
of cream of tartar and -four to make a
thin batter. Bake in cups like pop-ovors
in a quick oven.
Cream Drop Cakes.
Measure two large cups of sifted Esy~sssS
add half teaspoonful of salt three~seEy.ss
teaspoonful of soda and two-thirds OF
of cream tartar and sift to
mix thoroughly. Stir in a cup of sour
cream and one well beaten egg and beat
to 4 smooth batter that will drop from a
spc5n. Drop into buttered biscuit pans
and bake in quick oven for twenty
mi2utes.
New England Johnny Cake.
Put a cup OF white cream meal in a
bowl with cup of sifted white -four;
aGd a teaspoonfuI of salt and teaspoon
fwl OF cream OF tartar and sift all to-
gether; add teaspoonful of sugar, and
mix well. Dissolve teaspoonwul of soda
in cup of sour milk. beating it min
ute. then add a half cup OF sour cream
and stir all the materials together and
gre a good vigorous beating for three
r-fp Adj
tuin the batter into shallow pan asd
bake ABOUT twenty minutes in a quick
oven.
Rice WsffIes.
One eand one-half cups cold boiled rice,
one and one-haif pints -four, one cup thin
sour cream. one tablespoonful sugar. one
soda, a teaspoonful Of salt
and three eggs. Beat eggs and sugar to- ]
yether and add 70 the rice and salt Stir
the soda into the cream and add to the :
irse mixture. then stir in the -four. Beat
10 batter. thin enough 10 pour and bake
n hot buttered waffle irons.
Cream Doughnuts.
Beat cup of sugar and three eggs to-
yether until light Mix 4 teaspoonful OF
soda with cup OF sour cream and add
o sugar and eggs; aC1 a teaspoonful Of
ialt and a little grated nutmeg or CHINA
non and -four enough 70 make a soft
Tough to roll out. uCt into circles with c
/ ring cutter and Try in deep. hot fat. U
Maple Cream Cake. :
Beat a heaping cupful OF sugar with
wo eggs until light. then add a cup OF
our cream in which you have dissolved :
teaspoonful OF soda Stir in enough :
iour to make smooth layer cake bat :
er. about two cups, and bake IN layers :
With maple cream icing between and on :
op.
Cream Cake. :
Break one egg into a cup and III Il up =
With thin. sour cream AID beat together :,
nth light. then add a scant cup OF su- :
ar and beat again. SIX half a teaspoon
u OF soda with one and one-hsIf cups :
Z -four ard pinch OF salt, add the -Four
o other mixture ard beat until smooth
nd bake in a loaf. or IN layers with
ream films. Il
Fairy Cookies.
Cream Together two cups Of sugar ard :
alf 2 cup OF butter. add iwo eggs beaten i
zhtileht and a cup OF sour cream in
hich you have dissolved a teaspoonful :
{ soda Flavor with teaspcoutul OF =
mon OF vanilla and stir in enough cur =
, make a soft dough. Keep the dough =
a cold place. rolling out bat one bak- -
e al 4 time Roll the dough thin.
'rinkle with crushed lear CT coarse
sugar and cut into small. s.
lUnd cakes Press seeded ralsin II o.
ie center Of each cake. place them SON. N
stance apart in the pans. 50 they VII ~