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Sour Cream Dressings

When cream is soured, but not old enough to be strong (although it may be very thick), it may be used in several ways for dressing: (1.) Rub smooth the yolks of four hardboiled eggs, adding gradually fiye tablespoons of sour, thick cream. Thin and flavour this with lemon or wild orange juice or tarragon vinegar. (2.) Mix smooth in a cup of sour cream a tablespoon of flour. Have heating three tablespoons of lemon juice or vinegar, and two of butter, one-half teaspoon each of sugar and mustard, and pinch of cayenne or paprika. Mix cream and flour in this and cook three minutes, stirring the while. Just before removing from fire add the stiff whipped whites of two eggs. Remove and cool. (3.) Thick, fresh, sour cream may be used uncooked, with lemon juice or a thick syrup or cordial flavouring. Just before serving the whipped whites of two eggs may be added, but this cannot stand long and the egg is not necessary.