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Cream

It often happens in warm weather, with even a limited milk supply, that some of it gets sour before it can be used. This sour milk should never be wasted, even if there is only a little. It is a valuable kitchen asset. Have a clean glass or earthen receptacle to pour the remnants in, and keep in the ice-box or a cold place until enough has accumulated to make from a half to one cup.

Then plan to use it as soon as it thickens, for milk becomes bitter if it stands too long.

In the following receipts all soda measurements should be level and exact.