Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-08-15
Use of Sour Milk or Cream
Each May Be Utilized by the Cook and Housewife
in Many Effective Ways-Preparaton of
Salad Dressing-Cottage Cheese.

MILK which has turned sour in hot
AVA weather can still be used &c
advantage in. many ways. One way Is
to use it in salad dressing. Use tlve
teaspoonfIils of sour milk or cream
with two tablespoonfuls of vinegar. and
flavor with salt, pepper, and paprlka 70
taste. .,-
Horseradish sauce to serve with
steaks and roast beef will also use up
sour milk Mix a tablespoonful Oh
bread crumbs soaked IN milk WIN q
tablespoonful of sour cream or mix, enc
and one-half ounces OF grated morse
ratlish and a little salt and sugar.
Clotted cream is made by scalding
milk ON which the cream has been al
lowed to rise and remain unolsturpe u.
when this is properly done, and the
milk is allowed TO COOL the cream may
be taken off in a thick, clotted conol-
ton. and is then ready for use. IL mas
q peculiar nutty flavor. when moSt
persons relish and which cornpueS
especially well with fruits.
Sour Cream Pies and Cakes.
Sour Cream Pie.-Cook until thick
one cupful of sour cream, pinch OF
Aating soda. the yolks of three eggs,
me scant tablespoonful of cornstarch,
me teaspoonful of cinnamon, and three
foI,rths cIpful of seeded raiSins. Fue
into a baked crust, add the WniteS OF
the eggs stiffiy beaten, and place In the
Sour cream Cake.-Mix together one
c,,Dful of brown sugar, one cupful OF
sour cream, two beaten eggs. one ana
one-half scant cupfuls OF SIteo houL'
nne level teaspoonful OF baking poWoeI'
me scant teaspoonful OF BAKING Soaa,
half teaspoonful OF SAT-, ana Ctll &c
level tablespoonfuls of cocoa. Bake IN
q moderate oven. Make icing with one
cpnf1Il of powdered sugar, butter tne
eize of a walnut, two tableSpoonIulS OF
hot coffee or water. one teaSpoontul OF
vanilla, and two tablespoonfuls OF cocoa
PIT this or the cake when 1t getS colo'
Solir Milk Cookies.-Combne Two
cupfuls of brown sugar with tnree esss
beaten separately, one cupiui Oh SUI SUI
milk or cream, one and one-hau cup u ,Is
of rolled oats, half a cupful OF nnely
chopned nuts, one-fourth cupfu OF
white sugar, half cupful of butter, one
teaspoonful of baking soda, a pinch OF
salt and one-fourth cupful OF chopped
figs or dates. Flour the mixture enough
to make a stiff paste and flavor 70
taste. Roll thin and bake IN q QUICK
oven. .,.
Sour Milk Biscuits.-Add one-fourtn
teaspoonful of baking soda to one cup
flll of sour milk Silt three cupfuls OF
bread -four or four cupfuls of pastry
or cake -four, add four teaspoonfuls Oh
baking powder and three-fourths tea
spoonful of salt. and sift again. Mix or
ciIt in six tablespoonfulS Of fat until IL
is well blended with the -four. Add one
cupful of sour milk and stir rapidly LOT
a short time. About so revolutions are
enough to mix the dough. Turn OUT
at once onto Toured board ana Kneau
lightly and quickly for half minute.
Roll out to half an inch in thickness,
cut. dip the cut edges in milk, place IN
a creased pan, brush the tops with
melted butter or milk, and bake IN
hot oven for IL minutes, or until done.
Cottage Cheese at Home.
one gallon of skim milk will make
about one and one-half pounds OF
cheese. If the milk is sweet, 1t should
be placed in pan and allowed to re-
main in a clean, warm place at tenn
perature of about rs degrees Fahrenheit
until it clabbers. The clabbered milk
should have a clean, sour and good
flavor. Usually this will take about 80
hours, but If you wish to quicken the
process small quantity of well favored
sour milk should be mixed with the
sweet milk. AS soon as the milk has
IfllCkbnBQ Oh 1lIIIlty CldDbCACA, ~ SAAShA0
be cut into pieces two inches square,
after which the curd should be stirred
thoroughly with silver or glass spoon.
The next step is to heat the curd,
which makes the whey separate quickly
and helps TO give the cheese a firm
texture Place the pan Of broken curd
in a utensil of hot water, so as to
raise the temperature to 100 degrees
Fahrenheit. Cook at that temperature
for about 80 minutes, during which
time stir gently for one minute at five-
minute intervals. At the conclusion Of
the heating. pour the curd and whey
into a small clleesecloth bag or lay it
upon a cloth and fold over the cloth to
form a bag, then hang up to drain.
AS there is some danger that the
curd will become too dry, draining
should stop when the whey ceases TO
flow in steady stream.
The curd should then be emptied
from the bag and worked with a spoon
until 1t becomes fine in grain, smooth,
and of the consistency of mashed pota-
toes. Sour or sweet cream may be
added 10 increase the smoothness and
improve the flavor. Salt the cheese to
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