Sour cream may be used without soda in--Pie Crust; Shortcake Crust;
Dumplings for Pot Pies; Steamed Puddings, and all places where
universal crust is used; Salad Dressings in all places where sweet
cream is used; Soups, just before serving; Stewed Cabbage and Stewed
Tomatoes; Gravy; Macaroni; Cottage Cheese--much better than sweet
cream; Dominion Salad Dressing; Crackers; Cream Lemon Sauce; Lemon
Cream Sauce; Sauce Antique; Pie Filling and Cake Fillings. With Green
Peas, mixed with a little flour before putting it in, it can not be
distinguished from sweet cream; and the same with all vegetables with
which I have tried it excepting string beans: in those it tastes a
little tart. It may be poured over Trumese in half-loaves or in slices
to bake; and Whipped, when the slight tartness is desirable.