Evening star. [volume] (Washington, D.C.) 1854-1972, 1927-01-07

sour cream. which Is very cold, until
light and frothy with a rotary egg
heater, then add three tablespoonfuls
of vinegar, one tablespoonful of
and paprika TO taste. Mixed mustard
may be added also. Beat until thick
and serve cold. For a novel change
omit the lemon juice in the salad, add
a tablespoonful of catsup. and stir in
also a small pickle finely chopped,
with perhaps just n dash of grated
onion. There are all sorts of varia-
| tons.
Delicious Slaw Dressing.--Mix one
teaspoonful of dry mustard, one tea
spoonful OF salt, two teaspo0nfuls of
| -four, powdered sugar TO taste, and
/ a few grains OF cayenne pepper or a
dash OF paprika. Add a teaspoonful
of butter, the yolk of one egg, and
one-third cupful of vinegar. Cook
over hot water until thick, then beat
again while cooling. Whip one cup
! full of thick sour cream until light
and add 1t to the dressing. Beat and
chill.
Cottage Cheese Salad.--This is made
by mixing the cheese with picked
beets or with green peppers, nuts or
watercress, each chopped finely and
seasoned with white pepper and pap
rika. Next. the cheese, with its at
tractfve fieckS of red or green color,
is placed In large spoonfuls on heart
lettuce leaves, sprinkled with paprika
and served with any preferred dress
ing.
Veal with Sour Cream Gravy.--Pre-
pare for roasting a loin or shoulder
of veal, and lay across the top pieces
of salt pork. Basic frequently with
thick sour cream, being sure the oven
is not too hot. The sour cream gives
good flavor and makes the meat
white. Use the liquid for gravy, us.
Ing two tablespoonfuls Of flour to one
half pint Of liquid
Boiled Trout with Sour Cream
Sauce.-Mix the yolks of two eggs
with one teaspoonful of sugar, add
the juice of one lemon slowly while
beating, then one-fourth teaspoonful
Of salt and one-half a cupful Of sour
cream. Cook In a double boiler slow
ly. Serve with fish, sprinkled with
chopped parsley.
Cold Ham with Horseradish Sauce.
Beat one-half a cupful of thick sour
cream, add a little salt and sugar,
then ore-half a cupful of grated horse.
radish and beat again. This is also
good with roast lamb or beef,
Beans with Sour Cream Sauce
Use either string beans or shell beans.
Cook until tender, pour off the water,
add sour cream to barely cover and
simmer 20 minutes. The alkali in the
beans removes the sour taste from
the cream and makes a good comb.
nation.
Pudding Sauce-Beat together one
cupful of thick sour cream, the grated
rind OF one lemon and It's Juice, and
half cupful of sugar. This is good
with cornstarch pudding, fruit pud.
ding or brown betty.
cake Ftlling.-Beat one cupful Of
sour cream. add it to one stiffiy beaten
egg white, and add powdered sugar
to make a soft filling for sponge cake
or white cake. Flavor with vanilla
or lemon.
Whey in Cookery.
Just as buttermilk represents the
residue Of milk from butter making.
so whey represents what is left from
cheese making. and consists mainly
or water, milk, sugar and mineral
matter. It is less nutritious than
skim milk or buttermiik, but 1t may
be used in place of milk or butterrnilk
in bread making and in various other
ways. 1t is occasionally useful as &
mild laxative drink for invalids.
Whey may be made at home by
cooking sweet milk with some acid
material such as vinegar, lemon
Juice or cream OF tartar, or even with
sour milk. Such whey differs but lit.
tie in composition from regular
cheese whey. Fresh curds and whey
Is an old-fashioned dish still used to
some extent, although less common
than 1t was when cheese making was
regularly carried on as a home In.
dustry.
Whey Sirup Sauce-Mix one
cupful of whey with two thirds cup
full of sugar, either white or brown,
and boil the mixture until 1t Is of the
consistency Of strained honey. This
sirup will keep Indefinitely IL prop
erly bottled and is delicious for
spreading on waffies or pancakes.
Used little thinner, 1t makes an ex-
cellent pudding sauce
Clotted Cream.
A cream product, known as "clotted
cream" Is made by scalding a pan
| of milk on which the cream has been
| allowed to rise and remain undis.
turbed. When this is properly done.
and the pan of milk is allowed to cool.
the cream may be taken off in q
thick, clotted condition. and is then
| ready for use. It has peculiar nutty
flavor which most persons relish and
which combines especially well with
fruits.
r. HE ALTHY