When Cream Runs Short

Evening Post, Volume CXV, Issue 11, 14 January 1933, Page 7

When Cream Runs Short

. Ihe holiday season often means unexpected visitors and consequently the housewife will often be faced with the problem of making a little go a Jong way. . Here is a way with cream which will prove especially useful just now, when the berry fruits are in season (states a correspondent). Pour as much cream as you nave into a basin, and then add just as much milk to it. Beat well until tho cream and milk begin to thicken, and then serve at once. If possible this should al'.ways be done at the very last minute but if this is out of the question stir up tho milk and cream well immediately before serving. Tho town housewife will find that the thick creamy milk at the top of the bottles of pasteurised milk will prove an excellent substitute for cream. It, too, should be well whisked, and if possible' added to a little real cream, to give it extra thickness. A little cream skimmed from the top of a jug of scalded milk will servo the purpose admirably, but here again the milk and cream mixture must be thoroughly beaten before serving. One other, useful hint for the housewife who has unexpected visitors at the last minute for meals; this time a quick and economical way of making an excellent salad dressing. For thia no cream is needed; simply make an ordinary egg custard, or if you are making one to serve with stewed fruit or another sweet, keep a little aside

in^a-separate basin. Allow the custard to become quite cold,, and then add one teaspoonful of made mustard, one tablespoonful of vinegar, and pepper and salt to taste. As the custard, is., already sweetened, no extra sugar -will be- needed. Mix tho vinegar, salt, and pepper well into the cold custard, and you will have a very nice dressing to serve with your salads.