Norwich bulletin. [volume] (Norwich, Conn.) 1895-2011, 1915-04-17
OUT OF THE SOUR MILK JAR.

Dear Editor and Social Corner
Friends;-1t will not be long before
the milk and cream will begin to
sour unexpectedly. To the housewife of
sour cream is a real blessing, so many
good things can be made with it all
the way from butter itself to butter
less cake, doughnuts. coffee cakes,
griddle- cakes, and even cottage cheese.
The cook of not so many years
standing looks upon her sour-milk as
a much-to-be deplored waste with
which nothing can be done; but to
guide it safely down the sink hole.
The recipes 1 am giving you are all
excellent
Sour Cream Cake-Into the mixing
one quarter teaspoon of soda, one
quarter teaspoon of salt. and mix;
drop in two eggs and beat the mix
ture with an egg beaten until very
light, then add one cup of graduated
sugar; measure one and seven eights
cups of flour, one level teaspoon of
baking powder and add to the first
mixture gradually; flavor with any eX-
tract YOU wish and beat until very
smooth bake in buttered gem-pan or
in layers. If spice cakes are prefer
red omit the favoring and add to the
flour One-half teaspoon each of cloves
cinnamon, allspice and nutmeg.
German Coffee Cake-Stir one-half
teaspoon of soda into one cup Of thick
sour NIX Cor sour cream may be
SuhStituteO; add one beaten egg;
sift together two cups flour, one and
three-quarters teaspoons of baking
powder, one-quarter teaspoon of salt,
one-quarter TEASPOON of cinnamon
and onc-quarter of teaspoon Of nut
meg: add one cup Of sugar to the
cream and egg mixture, then sift in
the balance of the dry ingredients;
I add a-aio r11th of melted h1ttpr
Mix well, spread on a we'll creased
and Toured shallow pan to about
half al inch in depth, and sprinkle
the top with a mixture of minced pea
nuts or any kind of nuts, allowing
about one-quarter cup of sugar, one
teaspoon of cinnamon, and one quar-
ter cup of minced nuts; dot the top
with bits of butter and bake in a
moderate oven it will require about
twenty to thirty minutes.
Doughnuts-It is very important
! when making doughnuts to have the
| fat the right temperature. 1t should
| be hot enough SO as to form crust
| quickly, otherwise too much grease
| will be absorbed. The fat must not
| be SO hot however as to burn the
! doughnuts before they are done in
| the center. 1t should not be Dub
| into it. When the grease sends forth
| a blue smoke it is at the right heat;
| always have it deep enough to well
| cover the doughnuts for it is more
| economical to use a kettle with a
small round bottom; the smaller the
bottom naturally, the less lard is
required. Sift together twice one
! level quart Of flour, one-half teaspoon
salt, one and half teaspoons of grated
| nutmeg, one and three-quarter tea
! spoons of soda, one and three
| quarter teaspoons of cream of tar.
| ter: stir in a cup of sugar; beat E
| cup of sour milk until smooth and ado
| one beaten egg; stir this into the
| dry ingredients and mix, then TURF
out on Toured board, knead slightly
| roll thin cut and fry drain on brown
paper and roll in powdered sugar Il
| desired.
Sour Milk GriddIe Cakes-Sift to.
gether two cups Of flour, one-hal
| teaspoon of salt, two teaspoons o.
sugar, and one teaspoon Of soda, ado
| two cups of sour milk gradually ther
one well beaten egg; beat all together
| until well mixed and bake on a no
creased gridd1e. If desired table
spoon Of melted butter may be added
| How to Preserve Eses-Along will
| the sour milk and sour cream comes
! the season for cheaper eggs if yol
have never preserved or put dowr
your own, you surely must do it thi: