Kankakee Valley Post, Volume 8, Number 18, DeMotte, Jasper County, 31 March 1938 — Cream a Necessity in Modern Cooking [ARTICLE]

Cream a Necessity in Modern Cooking

Gives Touch of Delicacy to Simplest of Dishes

By EDITH M. BARBER

A LITTLE cream adds a final touch to many recipes. It brings out the natural flavor of foods and adds a delicacy to the simplest dishes. A garnish of whipped cream, sprinkled with minced parsley or paprika added to a cream soup or to a clam or chicken bouillon gives an epicurean touch. Vegetables may be dressed with cream. Sweet or sour cream with a dash of tarragon vinegar makes a delicious salad dressing. Have you ever tried poached eggs on toast with a dressing of hot, seasoned cream? A bit added to an omelet will give richness and flavor. An enticing dessert may be made wuth plain cake or gingerbread when it is garnished with flavored whipped cream, which may also be the base for desserts of the bavarian type or for those easily made refrigerator desserts. In fact, cream is an indispensable factor in good cookery. Special Sour Cream Sauce. 3 4 cupful of sour cream 2 egg yolks 1 tablespoonful of tarragon vinegar Salt and pepper Beat cream until smooth, add to egg yolks with vinegar and stir over hot water until it just begins to thicken. Remove from fire, season and serve with vegetables or fish. . 'Quick Ginger Roll. 18 thin ginger snaps 1 cup cream • 1 teaspoon almond extract Whip cream very stiff, add the flavoring and spread wafers. As spread, pile on top of each other. Lay roll on side on serving dish. Coyer top and sides with remaining cream. Set in refrigerator for at least 3 hours. Slice diagonally. Variation: Chocolate wafers may replace the ginger snaps. Ice Cream. cup water cup 40 per cent cream Saccharin Flavoring Add water to cream, sweeten with one-eighth grain saccharin and flavor with vanilla or other desired flavoring. Freeze and serve.

WORTH TRYING. Honey Salad Dressing. cup salad oil % cup Honey 2 teaspoons salt 1 teaspoon mustard 2 teaspoons paprika ¥4 cup vinegar 2 tablespoons catsup 2 tablespoons lemon juice Mix all ingredients together and beat well with an egg beater. Sour Cream Cake. 3 eggs 114l l 4 cups sugar 2*4 cups all purpose flour or 2Vb cups cake or pastry flour m teaspoons baking powder teaspoon salt 3 4 teaspoon soda IM? cups sour cream 1 teaspoon vanilla V 4 teaspoon lemon extract Beat the eggs until light and lemon colored. Add sugar and beat thoroughly. Sift the flour once before measuring. Sift flour, baking powder, salt and soda together, Add to the egg mixture alternately with the sour cream, mixing with a slow beating and folding motion. Add the flavoring. Pour into well-greased and floured pan and bake 45 minutes in a moderate oven (350 degrees Fahrenheit). Coffee Jelly. 2 tablespoons granulated gelatin ’2 cup cold water 1 cup boiling water .Mi cup sugar 2 cups strong coffee Soak gelatin five minutes in cold water. Dissolve in boiling water, strain and add to sugar and coffee. Turn into mold, chill and serve with whipped cream. Ginger Cake. 4 tablespoons fat Mz cup sugar 1 egg Ms cup sweet or sour milk Mz cup molasses 1 teaspoon cinnamon 1 teaspoon ginger teaspoon salt teaspoon soda 1 3 4 cups flour Cream the fat, add the sugar gradually. Beat the egg well and add. Mix the molasses and the milk. Mix and sift dry ingredients, add alternately with the liquid to the creamed fat and sugar. Bake in a moderate oven (375 degrees Fahrenheit) 30 to 40 minutes. Tartare Sauce. cup mayonnaise 1 tablespoon minced pickles 1 tablespoon minced olives 1 tablespoon minced parsley 1 teaspoon minced onion Mix aH ingredients together. e Bell Syndicate.—WNU Service.