Evening star. [volume] (Washington, D.C.) 1854-1972, 1902-06-17
Table and Kitchen.
Many Delightful Suggestions for the
Use of Sour Cream.

Many Delightful Suggestions for the
Use of Sour Cream.
This may be a rare commodity in some
| 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 annoy
| ing discovery that their breakfast supply
| of cream Is quite decidedly acid, if not
| thick This is more than disappointing
| when one is coaxing their appetite with the
anticipation on dish Of ripe berries and
| cream, and believe you must have this ad-
ditlon to your coffee to make it a thing to
| be desired Doubtless you would enjoy
! much more physical comfort through the
day If You ate your ripe berries au natural
ana drank your coffee sans cream. the
| sugar being quite sufficient body fuel sup
! ply for the condition of the atmosphere.
| Think SO, at any rate, and do not allow
! such trivial matter to disturb the seren-
| ity Of your temper at the very beginning
| OF hot day. Or grieve over the loss of
| the cream. as it need not be wasted; for
| with 1t did our old-time cooks not make
| the most delicious small breads. pie crust,
| cakes and cabbage dressing? Many house
| wives may be glad to have a few conve-
| nlert recipes on hand for utilizing sour
| cream Soda instead of baking powder is
generally used with sour cream. although
| If the cream is just a little turned many
| cooks use ba king powder successfully. You
| must not use the soda Unfortunately. but
| be governed, to quantity. by the acid
! lty of the cream. These two elements the
aikaii of soda and acid of cream must be
| IN proper proportion to give the same
| suits you get when using baking powder
| with sweet milk. The de STABILITY of using
| sour cream in the making of breads cakes
| etc. is on because of the richness of the
| cream, and also on account of the chemical
ACTON arising from the combination of its
| acid with the Soda giving you lighter more
| delicate texture than the sweet cream and
| also richer as well as lighter compound
| than milk will produce. Sometimes you
| nave but few tableSpoonfulS of thick
| sour cream: this can he used instead of but
ter 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 tablespoonfuIs of thick, sour cream
| Gall the spoon will hold; put this into a
! quart measure and fill it up two-thirds full
with sweet milk; add half a teaspoonfuI
| of salt, two teaspoonfuIs of cream of tar
| tar and a teaspoonfuI of soda. Stir into
| enough flour to make dough which will
! roll very soft; cut into small biscuits brush
| We'll with melted butter and bake about
twenty minutes in a quick oven.
| Breakfast Cream Cakes.
| Beat three eggs separately, add half n
| cup of sour cream and cup of sweet milk
| III the cream Is not very sour use baking
| powder only, but if thick use half tea
| spoonful of soda and one teaspoonful of
| cream tartar and -four to make a thin bat
| ter Bake m cups like pop-overs, in a quick
| oven.
Cream Drop Cakes.
| Measure two large cups of sfted -four:
| add half teaspoonful of salt, three fourths
teaspoonful of soda and two-thirds of a
teaspoonful of cream tartar, and sift to
| mix thoroughly. Stir in cup of sour
cream and one well-beaten egg and beat to
| a smooth batter that will drop from a
| spoon. Drop into bUttered biscuit pans and
| bake IN quick oven for twenty minutes.
New England Johnny Cake.
Put cup of white cream meal in a bowl
with cup Of sifted white flour; add a
| teaspoonful of salt and a teaspoonful of
| cream of tartar and sift all together; add
| tablespoonful of sugar and mix well. Dis
| solve teaspoonful of soda in a cup of
| sour milk, beating it a minute: then add
| half cup of sour cream and stir all the
materials together and give good, vigor-
Gus beating for three minutes. Add a we'll
| beaten egg and turn the batter into a shall
| low pan and bake about twenty-five min
| uteS in quick oven.
Rice Waffies.
| One and one-half cups cold boiled rice
| one and one-half pints of -four, one cup
| thin sour cream. one tablespoonful sugar,
one teaspoonfuI soda. a teaspoonful of salt
and three eggs. Beat eggs and sugar to-
gether and add to the rice and salt Stir
! the soda into the cream and add to the first
mixture then stir in the flour. Beat to a
| batter, thin enough to pour and bake in
| hot buttered waffle irons
Cream Doughnuts.
Beat a cup of sugar and three eggs to-
! h..r ;oAt
soda with a cup of sour cream and add to
sugar and eggs: add a teaspoonful of salt
and a little grated nutmeg or cinnamon.
! and -four enough to make a soft dough to
roll out. Cut into circles with a ring cut
ter ard fry in deep, hot fat.
Maple Cream Cake
| Beat heaping cupfal of sugar with two
eggs until light, then add cup of sour
| cream in which you have dissolved a tea
/ spoonful of soda. Stir in enough flour to
make a smooth layer cake batter, about
| two cups. and bake in layers, with maple
cream icing between and on top.
| Cream Cake.
| Break one egg into a cup and fill it up
with thin sour cream and beat together
| until light; then add a scant cup of sugar
| and beat again. Sift half a teaspoonful of
| soda with and one-half cups of flour
| and a pinch of salt: add the flour 10 other
| mixture and beat until smooth and bake in
loaf, or in layers with cream filing.
Fairy Cookies.
! Cream together two cups of sugar and
! half a cup of butter; add two eggs, beaten
! light and a cup of sour cream in which
| you have dissolved a teaspoonful of soda.
| Flavor with a teaspoonful of lemon or va
nila. and stir in enough -four to make a
! soft dough Keep the dough in a cold
place, rolling out but one baking at time.
| Roll the dough thin, sprinkle with crushed
| loaf coarse granulated sugar and cut
| into small. round cakes. Press a seeded
! raiSn in the center of each cake; place
| them some distance apart in the pans. so
| they will not touch, and bake in a not too
| hot oven. as they should not brown.
Ginger Cookies.
! One cup of New Orleans molasses, one
| cup brown sugar, two cups thick, sour
| cream. one heaping cup butter, two eggs
| three teaspoonfuls OF soda, two tablespoon
| fuIs of ginger and flour to make a soft
| 1ouph Peat tha hutrer Supar RI q