1983 - Volume #7, Issue #4, Page #31[ Sample Stories From This Issue | List of All Stories In This Issue | Print this story | Read this issue]
Old Fashioned Ways To Cook With Cream
Mrs. Letellier says she became interested in cooking with cream as a child when her mother used it regularly as a basic cooking ingredient. Since then, she has collected, adapted and invented cream recipes.
The book covers many old favorites, such as sour cream chocolate cake and vanilla caramels, as well as some new "inventions" like instant mashed potatoes that taste like the real thing. There are cream shortcuts, too, for such old standards as baking powder biscuits. (To make biscuits, for instance, you simply mix the dry ingredients as usual and add cream in place of shortening and milk. If the recipe calls for 1/4 cup shortening and 1/2 cup milk, you'll need about 3/4 cup cream. Just knead, roll out and bake as usual.)
Among the 120 diverse recipes are many that simply incorporate cream into a standard recipe such as for cookies, cakes and scrambled eggs. There are also unique recipes for special scalloped potatoes, baked rabbit, and other, more exotic fare. Others are simply homemade cream remedies, such as directions for doctoring a cat, preparing a leather dressing, or treating sore legs.
The book sells for $4.50, including postage.
For more information, contact: FARM SHOW Followup, Phyllis Letellier, Shell Route, Box 23, Greybull, Wvo. 82426.
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