Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1920-03-02
RICE WITH FIGS
Cooking with Sour Cream.

Cream as q substitute for lard has
many recommendations from the stand.
point Of health. Many people are I'M.
able, on account of weak digestions, to
eat pastry made with lard or q COM
pound, but few people are obliged to
refuse dishes shortened with cream.
The cost Ia about the same, II one has to
buy, but where COWS are kept the ex-
pense is greatly In favor of cream. Many
farmers wives use cream for all pastry
except doughnuts, and the dishes are
superior in many respects to those made
with lard.
To the novice the idea OF making pies
with cream seems ridiculous, but when
once the feat 10 tried the results are more
than satisfactory. Unless one is in the
habit of using baking powder instead Of
soda and cream OF tartar better results
may be obtained by souring the cream,
but only sweet cream can be used sue,
cessfully with baking powder. In cake
making allow half cup of heavy cream
to each cake requiring two cups of -four,
and add both cream Of tartar and soda,
II the cream Is sour. In pie crust the
proportions are the same, but the dough
must not be handled more than neces.
sary, ss the secret OF good pie crust lies
in light mixing and little handling. In
cookies allow half cup of cream to each
half-cup of wetting. Half q cup of
cream to each quart Of -four is right for
biscuits and two-thirds Of cup of cream
to quart of -four for gems. For bread
allow one large mixing spoon of cream
for each loaf. Cream is used in the same
manner as lard, and may be used with
any recipe, provided one takes care to
use both soda and cream of tartar with
sour cream and baking powder with
sweet cream. Bread requires neither, 90
equal results are obtained with sweet or
sour cream.
The economical housewife will find
the following rules both wholesome and
delicious and adapted to the weakest
digestions.
oNEEGG CAKE
Cream together one cup of sugar, half
Q cup Of sour cream and one egg. Add
pinch of salt, half teaspoonful of soda
In two-thirds cup of milk, flavor with
vanilla and sift In two cups of -four and
one tesspoonful OF cream of tartar. Bake
in medium hot oven, in biscuit pan or
gem pans. Can be baked in layers for
filling or favored with cassia and raisins
II preferred.
PEANUT COOKIES
One large cup of sugar, half cup sour
cream, one egg. Beat we'll together.
Add one five cent package Of sailed pea
nuts after putting through meat grinder.
Put half tssspOonful Of soda into small
half cup of SKINNED milk and add with
-four to make stiff dough. One tea
spoonful of cream Of tartar in -four. Roll
thin and bake in quick oven until slight.
ly brown. By emitting the peanuts and
adding vanilla this rule makes very good
sugar cookies.
PIE CRUST
One pint of -four, half q teaspoonful
of salt, half q tesspoonful of cream of
tartar, and one quarter teaspoonful of
soda sifted together. Half a cup of sour
cream folded in lightly and enough water
to make light dough. When mixing
never stir around the pan; use the fold
Ing movement, turning the whole mass
at once, and stop az soon az -four Is all
taken up. Roll out In usual way with
plenty Of -four on board and bake quick
".
BREAD
Sift one quart Of -four into q bread
mixing pan with one tablespoonful of
salt and the same Of sugar. Pour over
this one quart of warm water mixed with
half yeast cake and two large mixing
spoons OF sour cream. Stir all together
until the batter 10 like that of cake. Add
hour enough to make moist dough and
let to rise without kneading. When
doubled In bulk turn on Q well.foured
board and knead In -four enough to make
irm, but light loaves. Bake forty min
ties In medium hot oven.