The Waterbury Democrat. [volume] (Waterbury, Conn.) 1917-1946, 1931-07-03
SISTER
MARY'S
KITCHEN
BY SISTER MARY
NEA Service Writer

During dog days the houSekeep-
er may have the distressing expert
epce of waking up on particular
ly hot morning to find the cream
sour for the breakfast coffee and
cereal.
This is at best inopportune, and
at worst a tragedy, but after the i'm
taken care of. this sour cream can
be used to make some special sort
OF delicaCy.
Foods made with sour cream can
have righteousness of flavor and
perfection of texture. And sour
cream Is very easy to use and
makes for less work.
Very little other shortening is re-
quired in cakes and cookies made
with sour cream. The richness Of
the cream naturally determines the
amount of additional shortening. Oh
course there are two grades of sour
cream, Just as there are two grades
of sweet. Table or coffee cream is
| light and contains less butter fat
| than the heavy cream we use for
whipping.
Can BE Stirred Together
On souring. the light cream sep
arates in two layers. The fat rises
| to the top and the milk which was
left in the cream settles to the bot
tom. If the cream is SKINNED from
| the top it Is the same as heavy
| cream, but If the top and bottom
are stirred together the result is less
rich and some other shortening then
must be used.
Soda Is used, as with sour milk.
| Too much soda gives an unpleas-
ant flavor and Injuries the color OF
the baked stuff, so be careful not
to Use more than one-half teaspoon
soda to one cup sour cream.
However there are many ways TO
use sour cream other than in cakes,
cookies and baked puddinGs. For
eisn cookery uses sour cream In
soups and meat sauces. We make
delicious salad dressings and cake
filings as we'll as pie hllings ana
frostings. Really, almost any course
in the meal gains richness and haVor
by the addition of sour cream.
A pie or tart filling, sour cream
frosting and some salad dressings
must be made with heavy SOLID
cream. Quick breads. cakes. cook
les, and puddings of cake-like tex
ture can be made of light cream
with additional shortening.
Used In Fruit Pie
There Is fruit pie made with a
combination of rich sour cream ana
eggs, with sugar poured over small
fruits and berries and baked be
tween two crusts. that is delicious.
Rich. IL you must count your cal
cries. but fitting finish to sum
mer meal otherwise low in fat.
Sour cream frosting is one OF the
most satisfactory. 1t never gets
dry and sugary, and has delectable
and intriguing taste. Solid cream
without a trace of milk must De
used. The frosting is made ike the
usual fudge frosting, using one cup
sour cream to two cups sugar. COOK
until few drops tested IN cold
water form a firm, soft ball. Re-
move from fire and let cool. Beat
until thick, flavor lightly with Vanll-
l.L and spread on cake,
Johnny cake is most acceptable
with a cold luncheon, the Johnny
cake being the only hot dish, Less
cornmeal is used in summer john
ny cake than in the winter variety.
since cornmcal is a heat producer
and generally is not used In hot
weather.
Johnny Cake
One cup sour cream. l teaspoon
soda, teaspoon salt. l-3 cup sugar,
egg. l cup white flour, IL cup
Cornmeal.
Beat egg we'll Add salt, sugar
and flour and mix until perfectly
smooth. Add cream and Cornmeal.
Dissolve soda in little boiling
water and stir into batter the last
thing before baking. Pour into an
oiled and Toured dripping pan and
bake 20 minutes in II hot oven.
-morrOw's Menu
Breakfast. Ripe tiSs, cereal.
cream, Creamed eggs on toast, MIX,
coffee.
observation-disclosures and cucumber
salad Johnny cake, apple tapioca,
pudding. milk. tea
Dinner.--Frcsh swordhsh steaks
with parsley butter lyonnaise pota-
toes. praised carrots. beet and spin
ach salad, apricot shortcakc. milk.
coffee.