Evening star. [volume] (Washington, D.C.) 1854-1972, 1910-08-18
Sour Milk Recipes.
Gold and Silver Cakes.

This Is exceedingly tender and delicious
when made OF sour cream. It may be
baked in layers or In a loaf, putting the
white and yellow batters in streaks like
a marble cake. For the yellow part, beat
to a cream the yolks of four eggs, then
add q cupful sugar and beat again. Add
three-fourths OF cup thick sour cream
into which has been stirred a half tea
spoonful soda. Next fold in a cup and
three-Quarters of pastry -four that has
been sifted several times over and flavor
with a little grated yellow rind OF orange
and teaspoonful orange Juice or less of
the extract. For the silver cake. mix q
cupful sugar with half cup sour cream,
adding a scant half teaspoonful soda and
a cup and three-quarters Of -four. Lastly,
fold in the stiff1y whipped whites of four
eggs and flavor with a little lemon. Bake
in bread tin, lined with butter paper,
putting In the batter in alternate spoon
fuls. Bake in steady. moderate oven.
and when cold ice with a plain white
icing favored with lemon or orange.
Chocolate Layer Cake.
Melt half cake chocolate in the oven
or over hot water. Stir to a cream one
and one-half cups sugar and a half cup
butter. Sift together two cupfuis -four
and a half teaspoonful soda. Repeat this
Of four eggs until lemon colored and
thick. and the whites Of two until stiff.
Put q half cupful sour milk In q bowl
and stir into II scant half teaspoonful
soda dissolved in a half cup warm water.
Put all the ingredients together and bake
In layer tins. Put together with lemon
icing made from the whites of two eggs.
Soft Gingerbread.
Put into a pan one cup molasses, one
cup sour milk. one-half cup softened but
ter, one heaping teaspoonful soda, a table
spoonful ginger and flour to mix very
soft.
Dried Apple Cake.
Soak a cup and a half of dried or
evaporated apples over night In cold
water, then stew soft the day before US
ing in a half cupful of molasses. Cream
together one cup sugar and half cup but
ter. Add two-thirds OF a cup sour milk.
then the apples. And next two well
beaten eggs, teaspoonful cloves. two
teaspoonfuls cinnamon, q grating Of nut
meg and three cupfuls Of flour sifted
three times over with q half teaspoonful
soda. Mix thoroughly, using the hands.
Have ready one cupful seeded raisins,
two-thirds of cupfui Of currants and a
little shredded citron. A few finely chop
ped butternut or hickorynut meats are an
addition Put a layer of the batter in a
paper-lined cake tin, then sprinkle In some
of the fruit and nut mixture. Follow
with the dough. then more fruit. and SO
on, having the batter at the top. Bake
in q slow bread oven. covering the cake
with a buttered paper II inclined to brown
too fast on top.
Sour Milk Pancakes.
Stir in q pint Of sour milk teaspoon
full soda, a half teaspoonful salt and
flour to make q good consistency for bak-
ing. Have the griddle hot and well
creased. bake the cakes in perfect circles
and pile one on top of the other. No eggs
are needed. A nice addition at this sea-
son is a handful of huckleberries.
Sour MIX Corn Cakes.
SIT together one cup -four. q half Gun
Indian meal. two tablespoonfuls sugar
and n half teaspoonfM each salt and
soda. Pour In one cupful sour milk and q
lard or butter melted, and
heat well. Fold IN . beaten egg and bake
In hot gem tins or q round shallow pan.
Sour Cream Salad Dressing.
An excellent salad dressing for potatoes
or cabbage has sour cream for a founda-
ton. Add to a small cup thick sour
cream three tsblespoonfuls cider or TARA
ron vinegar. a teaspoonful each salt ana
sugar, q tablespoonful paprika or pinch OF
cayenne. For Q potato salad q teaspoonful
81 onion Juice or mixed onion and q
tablespoonful minced parsley yin be
l''"' EMMA PADDOCK TELFoRD.