Steam alcohol off, add the sour cream, mustard, and the baby potatoes.

In a mixing bowl, beat an egg, add the sour milk, then the dry ingredients.

Separate the eggs; beat the yolks, add the sour milk, with the butter, melted, corn meal and flour.

Mix well, add the sour cream and milk, sprinkle with black pepper and a pinch of Italian parsley.

Then add the sour cream and pulse for two to three seconds, or stir by hand until just mixed.

Using an electric mixer, add the sour cream and baking soda in a mixing bowl and let it stand for 5 minutes.

Add the sour cream and cook for a minute to mix the flavours.

Add the soured cream, work briefly to combine, then pour over the salad and toss.

Add the sour cream and vinegar, salt and pepper.

Add the sour cream and pulse to combine.

Add the sour cream and pulse to incorporate.

Add the sour milk and rolled oats.

Put in the sweet cherries first, adding the sour ones half an hour later; boil down thick and cover the jars with brandied paper.