USES FOR SOUR CREAM.

New Zealand Herald, Volume LXIII, Issue 19215, 2 January 1926, Page 6 (Supplement)

USES FOR SOUR CREAM.

9 <>. During extremely hot weather a whole bottle of cream occasionally sours either because it stayed too long in the sun or it was nearly sour when it was delivered.

Now sour cream may be a calamity if one depended on it for the morning coffee or for whipped cream with the strawberries. Even so, a speck of soda may save it, stirring the cream with the sugar and continuing the stirring while adding the coffee will keep slightly sour cream from curdling in the morning breakfast cun. But if it is really too sour to be rescued by those first-aid remedies, what of it ? Sour cream is really a blessing in disguise, so many and so delightful are its uses if one could only afford to use sour cream.

A tablespoonful of thick, sour cream added to chicken, beef, or tomato soup gives a richness and smoothness to the soup that nothing elso will produce. If a roast chicken is on tho menu tfio fateful day that tho cream sours, pour a cup of thick cream over it and baste with the sauce thus formed in the pan. If the chicken is young—a grown-up broiler—cut it in serving pieces. Chop ono onion and fry it in fat until yellowed. Add paprika until the mixture is pinkish in colour. Then fry the chicken in fat until golden brown. Add a cup or two of water and two tablespoons of chopped parsley and simmer until the chicken is tender. Place on a hot platter, garnish with chopped parsley and pour hot sour cream, seasoned with salt and pepper, over the chicken.

Even if you can't have the sour cream in the coffee, it may make a new dish of tho morning egg. Break a fresh egg into a buttered baking dish. Sprinkle with salt, pepper and grated cheese. Add a tablespoon of sour cream and bake in water in a moderate oven until the egg is set. Scalloped potatoes take on new zest when baked in sour cream. Use alternate layers of sliced raw potatoes and onions, sprinkling each layer with salt, pepper anr finely-chopped parsley. Almost cover with sour cream. Cover and bake. Young, tender cabbage or cauliflower freshly boiled served with half a cup of hot sour cream seasoned with salt is delicious. . A sour cream salad dressing makes almost the best possible dressing for fruit salad. It is particularly fine with pineapple. A favourite American recipe is this: Cook ono egg yolk with one teaspoon of lemon juice over hot water, stirring constantly until slightly thickened. Cool, season highiy with salt, paprika and a drop of tobasco sauce. Beat one-quarter cup of sour cream until very thick, fold in the above mixture with one-quarter cup of finely-grated cheese.