#punctuation abuse

[eyobis-andthe-bunnycats]

I don't want to download your stupid app, load your damn website in my browser, stop redirecting me to the download your app!!!!!!!!

[eyobis-andthe-bunnycats]

I took all my books of my bookshelf to raise the hight and I've somehow more books???? Where are these going to go? Where even did they come from?!?

[eyobis-andthe-bunnycats]

Uh what? For some reason my ace-spec post says it has reblogs turned off but I have not done that and I can still reblog it myself?

Okay weird. I put this in my drafts to get a screenshot and now that message is gone?? Tumblr?? Wtf????

[just-eyobis]

Again!!! Almost flooded the kitchen because I forgot I was filling the sink.

[just-eyobis]

Ahahahaha I almost flooded the kitchen! Forgot I was filling the sink for dishes!!!

[inoldbooks]

Uses for Sour Cream

During dog days every housekeeper is sure to wake up some morning to find the cream sour. In and of itself this is at best inopportune and at worse a ... ter the immediate need ... is supplied this sour cream will make some sort of a special delicacy. Of all the frostings sour cream is one of the best. It never gets dry and sugary and has a “taste” all its own.

Sour Cream Frosting

One cup sour cream, 1 cup granulated sugar, 1 cup nuts, ⅛ teaspoon salt, ½ teaspoon vanilla. Cook cream, sugar, nuts and salt in a double boiler till a soft ball is formed when a drop is tried in cold water. It will take a long time to cook. Beat it till cool, add vanilla, and spread over cake.

Salad Dressing

One cup sour cream, 1 tablespoon lemon juice, 3 tablespoons sugar, ½ teaspoon salt.  Have cream very cold and whip until stiff. Add lemon juice, sugar and salt and beat slightly. This dressing is very nice with fruit salads.  This is an old-time cookie rule used by my grandmother, who believed in a full cookie crock.

Cookies

Three-fourths cup butter, 2 cups sugar, 2 eggs, 1 cup sour cream, 4 cups flour, 1 teaspoon soda, few gratings nutmeg. Cream butter and slowly add sugar. Beat whites and yolks of eggs separately. Add well-beaten yolks to butter and sugar. Mix thoroughly and add sour cream. Sift soda with flour and add to mixture. Fold in whites of eggs beaten stiff and dry. Roll this dough as soft as possible. Certain kinds of flour will use more than four cups, but add the last amount after adding whites. Roll dough on a well-floured board, about one-fourth inch thick. Bake in a quick oven.

Johnny Cake

One cup sour cream, 1 teaspoon soda, 1 teaspoon salt, 1-3[sic] cup sugar, 1 egg, ¾ cup flour, ¾ cup corn meal.  Beat egg well. Ad salt, sugar and flour and mix till perfectly smooth. Add cream and corn meal. Dissolve soda in a little boiling water and stir in the last thing before baking. Bake in a moderate oven for twenty minutes. This Johnny cake is delicious with a cold luncheon of salad and cold meat, tea, and Johnny cake being the only hot dishes.

Scotch Scones

Four cups flour, 1½ teaspoons soda, 1 ½ teaspoons cream of tartar, 1 teaspoon salt, 2 tablespoons sugar, 1 tablespoon butter, 1 ½ to 2 cups sou cream.  Mix and sift dry ingredients. Rub in butter with tips of fingers. Cut in sour cream with a silver knife. The dough should be as soft as possible to roll. Roll about one-half inch thick and cut with a cookie cutter. Bake on top of the stove or on a well-greased griddle. Split and spread with butter to serve.

A few interesting points here - the first being sour cream, which is not, in fact, just cream that’s started to go bad, and also about “Johnny Cake” which was a new term to me. 

I imagine this article led to a lot of unintentional food poisoning as thrifty housewives tried to use their spoiled milk to make some truly horrendous concoctions. Sour cream is cultured, much like yoghurt, by Lactococcus which metabolize the lactose in milk. Depending on what product you want you can vary the lactic acid bacteria, but spoiled milk is always going to be spoiled milk. The origins of sour cream itself apparently come from the Mongolians, who used to culture mare’s milk to increase the longevity of it. They then spread the practice (plus heavy doses of genetic material) to Europe where it was applied to cow’s milk. If you’re interested, that last link has a ton more history about how sour cream as we know it today spread across the globe. 

Johnny Cake is a very old recipe for a Maize based unleavened bread that was taught to early settlers by the Algonquin on the East coast in the 16th century. According to a 1980s New York Times article,  the dish was called Jonakin or Shawnee Cake, which eventually evolved into Johnnycake. In the Southern USA, the same dish is known as hoecake. it’s unclear which First Nation the ground corn dish originated from - Wikipedia lists several American nations which it claims the dish is traditional for, but I can’t find any citations that list those particular groups that don’t reference back to Wikipedia.  Corn-based breads likely spread north from central Mexico where maize was originally cultivated, and recipes for using the grain followed it. 

Source:  Found in my great-great grandmother’s copy of The Home Queen Cookbook (1901), a clipping from the August 2, 1923 Winnipeg Tribune.

[reasoningwithvampires]

[aibafiles]

stop

question marks are not allowed here