Cook onion and parsley in butter 2 minutes. Blend in flour,
salt and cayenne; add sour cream gradually, stirring con-
stantly. Heat to boiling and continue to cook until thickened.

BROWN SOUR CREAM GRAVY

Make gravy in roasting pan with 2 tablespoons melted fat from
meat. Increase flour to 3 tablespoons and brown in fat.

VEAL CUTLETS IN SOUR CREAM

Season 4 cutlets and brown in butter. Remove cutlets and make
sour cream gravy in pan. Add cutlets and simmer 20 minutes
or until tender.

KIDNEY VEAL CHOPS IN SOUR CREAM GRAVY
Prepared as Veal Cutlets.

TRIPE IN SOUR CREAM

Simmer pieces of cooked tripe in sour cream gravy 30 minutes.
Add 1 tablespoon chopped green pepper, if desired.

WILD RABBIT IN SOUR CREAM

Cut rabbit into serving pieces. Season and brown in butter.
Add 2 cups sour cream and simmer until tender, about 1 hour,
adding more cream if necessary or cook in sour cream gravy.

CREAMED COTTAGE CHEESE SAUCE

Whip % cup of Silverwood’s Thick Sour Cream. Add 1/8 cup
horseradish and % cup Silverwood’ s Creamed Cottage Cheese.
Season to taste. Chill well. (Excellent with fruit and
vegetable salads.)

BUTTERMILK PORRIDGE

¥% cup barley 1% qts. Silverwood’s Buttermilk
3 cups water % tsp. salt

Boil barley slowly in water for about 2 hours. Add Silver-
- wood’? s Buttermilk stirring until it boils, cook a few minutes,
then add salt. Serve with syrup or sugar. Serve 5.

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