When Cream Runs Short

Manawatu Times, Volume LVI, Issue 7064, 25 January 1933, Page 2

When Cream Runs Short

HOW TO EKE IT OUT The holiday season often means unexpected visitors, and consequently the housewife will often be faced with the problem of making a lit tlo go a long way. Hero is a way with cream, which will prove especially useful just now, when the berry fruits are in season. Pour as much cream as you have into a basin, and then add just as much milk to it. Beat well until the cream and milk begin to thicken and serve at once. If possible this should always be done at tho very last minute, but if this is out. of the question, stir up tho milk and cream well immediately before serving. The town housewife will Jind that the thick creamy milk at the top of tho bottles of pasteurised milk will prove an excellent substitute for cream. . It, too, should bewell whisked, and it' 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 serve the purpose admirably, but here again the milk and cream mixture must bo thoroughly beaten beforo serving. One other useful hint for tho 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 this no cream is needed; simply make an ordinary egg custard, or if you arc making one to serve with stowed fruit or another sweet keep a little aside in a separate basin. Allow the custard to become quite cold, and then add one tcaspoonful of made mustard, one teaspoonful 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 peppor well into tho cold custard, and you will have a very nice dressing, to serve with your salads.