Evening star. [volume] (Washington, D.C.) 1854-1972, 1915-08-08

81 T is an amazing thing in the sum-
II mer to see how much clabbered
q milk is thrown away by careless
housewives and wasteful servants, who
fail to discover in it the foundation for
innumerable tasty dishes. Pancakes.
biscuits. gems. gingerbreads, etc, made
with sour milk are much more tender
and delicate than those compounded of
sweet milk, so that economy in this
particular instance is not only a saw
ing of money. but elegant" to quote
the dear ladies of Crawford, in its re-
suits. Here are some ways in which
sour milk may be used with particu-
larly gratifying results:
Cottage Cheese.
Put thick. sour milk in a pan and
] cover with boiling water from the tea
| kettle Let stand on the back of the
stove for few, moments until the curd
separates from the whey: then pour
into a bag and let it drip until dry
Salt well, sprinkle with paprika or add
a tablespoonful of pepper-grass cut
fine. Add cream and melted butter to
moisten, and make into pats or pile
or ground nuts are also a good addi-
ton mixed with the cream cheese.
Bonnyclabber.
Put skim milk that is on the point of
souring into a glass dish or small
glass cups and set where it will sour
quickly. AS soon as solid put on the
ice to chill. Serve with sugar and
powdered sugar sprinkled over it.
Cabbage Salad.
Chop or shave fine a half medium
sized head of cabbage that has been
left in cold water until crisp; then
drain. Season with salt and pepper:
then season with a dressing made in
this way: Beat the yolks Of two eggs.
add two tablespoonfuls of melted but
ter and beat again. Add two table
spoonfuls of thick sour cream. two
tablespoonfuls of sugar, sprinkle OF
mustard and a half cup of vinegar.
Beat until thoroughly incorporated.
pour over the cabbages and toss light
" until uniformly seasoned
Sour Cream Salad Dressing.
An excellent salad dressing for po-
tatoes or cabbage has sour cream for
foundation. Add to a small cup of
thick. sour cream three tablespoonfuls
of cider or tarragon vinegar, tea
spoonful each of salt and sugar, a salt
spoonful of paprika or a pinch of cay
enne. For potato salad a teaspoonful
of onion and a tablespoonful of minced
parsley will be found an addition.
Sour Cream Biscuit.
While the acidity of milk varies. re-
curing judgment on the part of the
cook, a safe general rule to follow is
a level teaspoonful of soda to a pint of
sour milk that has stood two or three
days, and a scant teaspoonfui of soda
that has just turned to a jellyllke con-
sistency. The mistake too many cooks
make is to add too much soda. Just
enough is required to counteract the
acidity of the milk. Sour milk that
bitter or moldy taste is unfit for use
and must be thrown away For the
biscuit sift together two cups OF flour.
one-half teaspoonfu1 of salt and
rounding teaspoonful of baking pow
der. Put into bowl half cup each
Of sour cream and milk, then beat into
it a half teaspoonful of soda dissolved
in a tablespoonful of cold water. When
it stops singing" stir in with the slit
ed flour, mix gently but quickly with ,
a spoon and turn out on well houred
board Pat it with the Toured hand
until a smooth cake is formed. then
cut into shape with a small biscuit Cut
cult pan and bake in a hot oven.
If you have no cream rub a spoonful
of lard or butter into the prepared
-four before adding a cup Of sour milk
with soda Keep the dough as soft as
possible, SO that the biscuit will be
tender. Buttermilk biscuit is made in
the same way, using a tablespoonful of
to a quart of flour.
Cream Waffles.
Beat two eggs light and add to a pint
of sour cream, into which teaspoonful
of soda has been beaten. Add half
teaspoonful of salt and flour to make
thin batter Pour in well creased waf- !
ae irons, which must be piping hot.
Turn the iron the moment 1T is filled.
shut it and in a few moments turn
again. When the waff1es are brown
on both sides. place in layers and
serve very hot, cutting through the
layers to serve. Eat with plenty of
honey and butter.
Sour Milk Pancakes.
Stir into a pint of sour milk a tea
spoonful of soda, a half teaspoonful of
salt and -four to make a good consist
ency for baking. Have the griddle hot
and we'll 1reas ed bake the cakes in