SOUR CREAM

Shannon News, 4 November 1927, Page 2

SOUR CREAM

HOW TO “FRESHEN” IT. There are many uses, to Avhich ,sour cream or milk may be put. It is dolicious in salad dressing, and excellent for cake making. " s But sometimes it is disappointing to find that the cream intended for morning coffee or for fruit, has turned It is mot always possible to replace the cream, but the following simple method has been followed Avitii complete success many times.

If the cream has only just turned add a heaping teaspoonful of sugar and a pinch of salt to each half pint. : Beat briskly for a moment and serve as usual. The sour taste will be overcome, and the cream will be fit to use in hot coffee or in tea. If the cream has a slightly acid odour and has began to grow viscid and heavy, add the same quantity of sugar and salt. Then take for each half-pint a portioh of bicarbonate of soda, about the size of a bean. Dissolve in a teaspoonfulof warm water, add to the cream and stir in very gently. If. the reaction causes a slightly frothy appearance, let if stand for a feAV moments; then taste and, if necessary, add half as much more sugar.

For use with fruit, the cream sometimes needs more sweetening, and n few drops of vanilla or a pinch of cinnamon will be an advantage.