[Evans, Marv]

Jeff. My mother was raised on a farm in southern Illinois - born in the early '20s. They used everything grown on the farms in those days. I'm sure people in rural areas and poorer areas of the world do a lot of this sort of thing.

I have an old dessert recipe for something called "surprise pudding" that uses cream that has soured. Lots of old recipes were intended to use bits and parts instead of discarding them. In the case of the surprise pudding, it was intended to use up cream that had soured. I make it periodically but don't use commercial cream by attempting to let it sit long enough to sour, since the modern stuff won't sour over time but just goes bad. So I use Mexican soured cream, which works out pretty well. It's a basic batter topped by brown sugar with the sour cream poured on top. As it bakes, the brown sugar and soured cream mixes somewhat as they cook and mostly sink into the batter. It's pretty sweet and tasty.