I'll Take Mine With Cream Please

I always thought that 

since my dad worked at a Creamery,

we just had to use up a lot

of excess cream!!

We ate creamed asparagus,

creamed beans,

creamed potatoes,

sour cream pie,

cream on our peaches...

creamed EVERYTHING!!

It wasn't until I was an adult 
when I learned 

there were other German families

that ate that way too,

NOT just the cheesemaker's kids!!

This is a page out of a favorite 

cookbook of my mother and Grand-mother!

Published in 1949

(note: ALL of the CREAM)

Isn't it obvious why we remember
Mom's and Grandma's cooking
to be so gosh-darned delicious??!!!

 I'd like to try this 
old recipe for Potato Salad
SOUR CREAM SALAD DRESSING...

Does anybody know what
"rook until thick" means??

SOUR CREAM SALAD DRESSING
source:
The Ladies' Guild
of the
Ebenezer Presbyterian Church
cookbook,
Mrs. Edw. Sinning's submission

4 egg yolks; 1 teaspoon dry mustard; one half cup sugar; one half cup vinegar; one half teaspoon salt; 1 cup thick sour cream.
Beat egg yolks. Add vinegar. Mix sugar, mustard, 
salt and mix with yolks and vinegar. 
Add sour cream and put in
 double boiler and rook until thick.
Very good for potato salad.

P.S.
Did anybody else have to eat 
wrapped up in a dish towel,
or was that a German thing too?

Have a great Day!
Lisa