Evening star., 1935-08-17

Need Never
Be Wasted
Effective Use Found
in Many Dishes
and in Fish.
BY EDITH M. BARBER.

4 IN 0O0NAEn IIIIle LIleTe Is Qu1t6
likely to be supply of sour cream
on hand, even in these days of good
household refrigerators. That interval
between the time the milk and cream
leave the dairy and the time they
get into the household refrigerator,
especially if the milkman happens
to set them in a sunny place, will
sometimes affect these products in
such a way that they may sour more
quickly than usual.
Sour cream pie is famous. I have
heard persons from several sections of
the country claim it as a native
dish, but the best I have ever eaten
was in Eastern Pennsylvania.
Sour cream is always an addition
to cottage cheese, whether bought
from the dairy or homemade from
sour milk. There is real art in
making cottage cheese. You have
noticed the difference yourself be-
tween one kind and another. Per-
haps the most important thing is
to make the cheese of milk which
has been soured quickly, as bitter
taste will then be avoided.
Practically any recipe which calls
for milk and baking powder can
be made as well with sour milk and
soda, plus little baking powder,
perhaps. The best proportion for COM
bining sour milk and soda is one
cup Of milk and one-half teaspoon
of soda. In modern cooking the soda
is usually sifted with the -four to
delay the rising action until the batter
of whatever is being made is mixed.
This means that modern recipes call
for less soda than the old ones which
call for mixing the soda with the
milk. Molasses has stronger acid
than sour milk and we use one
teaspoon of soda to the cup. Choco-
late is slightly acid and a recipe
containing chocolate may call for a
seemingly larger proportion OF soda.
I like a chocolate cake made with
soda and sour milk, as it is so rich
in texture and dark in color. If you
prefer q red" chocolate cake, use
baking powder.
CHOCOLATE DROP COOKIES.
2 squares chocolate.
u cup butter.
cup brown sugar.
teaspoon soda.
egg.
cups flour
;. cup sour milk.
Mix sugar, egg, milk and soda and
flour sifted together. Add melted fat
and chocolate. Batter should be stiff
enough to drop from spoon. Drop by
spoonfuls on creased pans and bake
in a moderate oven (375 degrees FL.
SOUR CREAM NUT DROPS.
II cup shortening.
l cup sugar.
egg.
teaspoon salt.
l teaspoon vanilla.
Il teaspoon nutmeg.
ga cups -four.
l teaspoon baking powder.
u teaspoon soda.
l cup sour cream.
II cup chopped nuts.
Cream the shortening and sugar
together. Add the well-beaten egg
and salt. Measure and sift together
the -four, soda, baking powder and
nutmeg. Add alternately with sour
cream, beating constantly. Add
vanilla and nuts. Drop by, teaspoons
on creased baking sheet and bake in a
moderate oven (375 degrees F0 until
brown, from IL to is minutes.
SOUR CREAM DRESSING.
cup sour cream.
teaspoon salt.
2 tablespoons lemon juice.
1s teaspoon pepper.
Il teaspoon tabasco sauce.
l teaspoon sugar
2 hard-cooked eggs.
IL tablespoons chilli sauce.
u green pepper, finely chopped.
Whip the sour cream until stiff.
Add salt, lemon juice, pepper, tabasco
juice and sugar. continuing beating
the while When smooth and well
blended add the finely chopped green
pepper, the chopped eggs and the
chilli sauce Chill well and serve on
crisp shredded lettuce, cabbage or
romaine.
tCopyright 1880