Stale Cake With Custard

Moisten with lemon juice enough stale cake to cover the bottom of a glass dish holding a quart. Make a soft custard by scalding two cups of milk and pouring it slowly upon two beaten egg yolks, mixed with three tablespoons of sugar, one teaspoon of butter, and a little salt. Cook in a double boiler until thickened. Strain and when partly cool add one-half teaspoon of vanilla, and pour over the cake. When ready to serve, beat the whites to a stiff froth, adding one tablespoon of sugar and a little lemon juice while beating. Drop lightly, by spoonfuls, on top of the custard and put a few bits of jelly on the meringue.


Cut stale cake into slices and spread preserves between them. Lay in a deep dish and spread over with meringue or whipped cream.


All the little dried pieces of cheese should be grated and put in a covered glass jar. These cheese crumbs are excellent for many made-over dishes and are particularly good with starchy foods, such as potatoes, macaroni, etc.

Very tasty crackers can be made by spreading this grated cheese on crackers, seasoning them, and then putting them in the oven for a few minutes.

Sour Milk Or Cream

No sour milk or cream should be wasted. Put it into an earthen or glass jar, little by little, until you have half a cup or a cupful. As soon as it thickens use it for cottage cheese, griddle cakes, biscuits, corn-bread or gingerbread.

Sour cream may also be used for filling for cake.

Cottage Cheese

Place a panful of milk which has soured enough to become thick, or clabbered, over a pan of hot water. Let it heat slowly until the whey has separated from the curd; do not let it boil, or the curd will become tough; then strain it through a cloth and press out all the whey; stir into the curd enough butter, cream, and salt to make it a little moist and of good flavor. Work it well with a spoon until it becomes fine grained and smooth, then mold it into balls of any size desired.

Sour Milk Pancakes

1 cup thick sour milk 1/2 cup cooked cereal 1 egg

3/4 cup flour 1 teaspoon soda 1/8 teaspoon salt

Beat sour milk, cereal and egg well together. Sift flour and salt and add them. When ready to bake the cakes, add the soda and beat the batter vigorously. It should look like thick cream. If too thin, add a little more flour; if too thick, add more sour milk or a little water.

Emergency Biscuits

2 cups flour 1 cup thick sour milk

1 tablespoon butter or any fat 1 teaspoon salt

1/2 teaspoon soda

Sift flour, salt and soda well together. Rub in the butter or fat with a spoon. Add the milk and stir lightly. The dough should be soft. Drop by spoonfuls into greased muffin-tins and bake in a hot oven about twenty minutes.

Sour Cream Gingerbread

2 tablespoons melted butter or butter substitute 3/4 cupful molasses 1 egg

1/2 cupful sour milk

1 teaspoon baking-soda

2 cupfuls flour

1 tablespoon ginger

Mix molasses, sour milk and beaten egg well together and add the ginger, salt and flour. Dissolve the soda in a very little hot water and add it. Beat in the melted butter or butter substitute at the last. Bake in a shallow pan or muffin tins in a moderate oven about 25 minutes.

Sour Cream Filling For Cakes

Sweeten and chill a cup of sour cream. Whip it, keeping it cold while doing so. When stiff add a cup of chopped nuts. If cream does not become stiff, add one teaspoon of melted gelatine at the last and set on ice. This makes an excellent filling for layer cakes.