USING UP SOUR MILK AND CREAM

New Zealand Listener, Volume 2, Issue 38, 15 March 1940, Page 44

USING UP SOUR MILK AND CREAM

title of this article. Those little half-jugfuls of sour milk, and of cream that is just "on the turn," do mount up to quite a lot of waste, don’t they? Well, save them up, and use them in some of these ways; and you may even be guilty of leaving a jug of milk in the sun on the kitchen table on purpose, hoping that it will turn sour and give you an excuse to use some of these recipes, that is a sensible subject," you wiil say when you see the

Moist Chocolate Cake Cream 114 cups of brown sugar with YY cup of butter. Add 2 eggs and beat until creamy. Add alternately 2 cup sour milk to which one teaspoon of soda has been added, and two cups of sifted flour (sift before measuring). Beat well, and add 42 cup of ground chocolate dissolved in ¥2 cup of boiling water, and 1 teaspoon of vanilla. Beat several minutes, and bake in layers in a moderate oven. Ice with 142 cups of powdered sugar and 2 or 3 tablespoons of butter, 4 heaped teaspoons of chocolate, and 2 or 3 tablespoons of hot coffee, as well as one teaspoon of vanilla. Beat until smooth. Sour Cream Spice Cake This is an eggless recipe, and very useful. It makes a good everyday cake, and has been used for years by the sender. One cup of brown sugar, 1 breakfast cup of thick, sour cream, 4% cup of golden syrup, 342 breakfast cups of flour, 1lb. of raisins or mixed fruit if liked, 1 teaspoon of soda, 1 teaspoon of mixed spice, and 4 teaspoon of cinnamon. Dissolve the soda in 3 tablespoons of boiling water, add to the syrup, then add cream, sugar, flour and spices, Mix

well, add the chopped fruit. Bake one hour in a moderate oven. Sour Cream Cookies To every cup of sour cream allow % cup of sugar. Beat well, and add ¥%2 teaspoon of carbonate of soda dissolved in a little cold water. Sift in 1142 cups of flour... Do not stir, but add-1 cup of taisins, 42 cup. of walnuts, and ¥% teaspoon of vanilla. Mix well, and put in teaspoon lots on a cold, greased tray. Cook in a hot oven until biscuit-like-‘about fifteen minutes. To vary the recipe, you can sometimes put in coconut, or peanuts, and a dessertspoon of cocoa. It is an easy, quick recipe, and was sent by " Dairymaid," Auckland, who added that it is always successful. Sour Milk Doughnuts This is a really good- doughnut, made with honey, which helps to keep it moist a long time. Two eggs, butter the size of an egg, 1% cupfuls of honey, 1 cupful of sour milk, to which has been added 1 teaspoon of soda, enough flour to make a dough, which will roll out nicely, and to which must be added 2 teaspoons of cream of tartar. Cream the honey and butter together, add the eggs, wellbeaten, and the other ingredients. Mix well, roll out and cut with a doughnut cutter, and fry. in deep, hot lard. Sour Milk Pancakes Sift together 2 cups of flour, 1 teaspoon of salt, 1 teaspoon of soda, and 1 teaspoon of sugar. Add gradually 1 cup of sour milk, and 1 or 2 well-beaten eggs, and beat the mixture till it is full of bubbles: Cook as usual and serve with sugar and a squeeze of lemon juice. Brown sugar is nice. Devil's Food Cake Two cups ‘of brown sugar, ¥2 cup of cocoa, 42 cup of butter, 142 cups of sour milk or buttermilk, 21% cups of flour, 2 teaspoons of soda, 14% teaspoons of vanilla. Mix the sugar and the cocoa together, then cream them with the butter. Put the soda in the milk, and add alternately -with the flour. to the creamed mixture, which makes two large layers. Put together with chocolate butter icing, made as follows: Cream 11 tablespoons of butter, add 2 cups of icing sugar gradually, and then 112 squares of unsweetened chocolate, melted, and 4 or 5

tablespoons of hot milk or cream — enough to make it the right consistency for spreading easily. Sour Cream Cake This is a useful one. Break 2 eggs into a cup and fill up with sour cream. Add a pinch of carbonate of soda. Put all in a bowl, and add 1 cup of sugar and 114% cups of flour. Beat all together to a cream, add 2 teaspoons of baking powder just before putting into the tin, and cook for twenty or thirty minutes in a square tin in a moderate oven. Sour Milk Gingerbread Half a cup of butter, 34 cup of sugar, 2 eggs, Y2 cup golden syrup, 1 teaspoon of soda, 4% cup of sour milk, 2 cups of flour, pinch of salt, 1 dessertspoon of ginger, ¥2 teaspoon each of citmamon and spice. Cream the butter and the sugar, add eggs one at a time, beating well after each addition. Add the syrup, stir the soda into the sour milk, and when it begins to froth add it to the mixture. Sift in the dry ingredients, and bake in a moderate oven in a shallow meat-tin, about half an hour.

Golden Syrup Scones Half a pound of flour and a pinch of salt, 4% teaspoon of baking soda, loz. of butter, and, if liked, a little cup of candied peel, 2 dessertspoons of golden syrup, and sour milk to mix with. Mix all the dry ingredients together in a bowl, make a hole in the centre, and add the golden syrup with sufficient sour milk to make a fairly soft dough. Turn on to a floured board, pat out, and cut into shapes as desired. Bake in a ‘hot oven. When cooked, take out and quickly brush them over with a little sweetened milk, and return them to the oven to dry,