The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1903-02-15
A NEGLECTED. ARTICLE OF FOOD.
'Tis the SkiIlfuI Cook Can Make
What's Homeiv the Most SaVory.

A NEGLECTED. ARTICLE OF FOOD
IT'S the skiIIfuI Cook Can Make
What's HomeIy the Most Savory.
| as a cheap source of proteid, butter
| milk is even more deserving Of notice
than skim milk; though generally regard
| ed as inferior it ranks much higher In
| nutrient value. Butter-milk is the resi-
| due Of milk after the butter has beef
| made and is about two-thirds the whole
weight of the cream. In general cheuli-
cal characters 1t is very similar to skim
milk. for it retains all the elements Of
milk except fat. While 1t has. as rule
| a very small quantity Of milk and owes
It's digestibility partly to this fact. it Is
never free from fat nor can the proper
ton be gagged to fixed standard. as il
| frequently happens that where milk is
| of fat is allowed to remain in the butter
| milk in form of Jumps of butter, which
| increases its food value. A careful skim
min gInay be necessary in such cases. il
| the milk is intended for special dietary.
When buttermilk is used in large guam
| titles its slightly diuretic properties may
be a slight disadvantage in some in
stances, but in general this quality OF dis
ease, and also in aiding digestion when
the diet is not well balanced and the di-
gestive functions are overburdened-
An ordinary glass of buttermilk is said
TO yield as much nourishment as two
ounces of bread.
Buttermilk is a most valuable addition
to the dietary when there is deficiency
of other heterogeneous food, therefore COM
bine ssuitably with a farinaceous diet
The Irish laborer would fare poorly on
his pork and potatoes without the rein
forcement OF buttermilk TO supply all the
needful elements for growth and repair.
In India is it quite as highly appreciat-
ed among the poor and pastoral people.
who say. Aman can live without bread.
but without buttermilk he dies
The water and salines of the milk are
unchanged, but the loctose in the milk
has undergone an acid change and for
the most part been converted into Tactic
acid, but in fresh, good butermilk the
loss of milk-sugar from the formation Of
Tactic acid is to small to be of much
moment. The casein is in small curds.
this result being brought about by the
same acid change. A sthe proportion OF
Tactic acid increases the buttermilk be-
comes sour, and finally precipitates the
casein. The usefulness of buttermilk in
baking is ude to the pressure of Tactic
acid. When soda is added to the mixture.
the quantity must be regarded by the
acidity of the milk. Lacate of soda is
formed by the association of these two
agents, the lacate of soda remaining in
the bread or cake.
Its Usefulness in Dieting.
The wholesomeness of buttermilk as an
invalid beverage depends on the kind Of
bacteria that causes the fermentation. and
unless care is taken in the storage OF the
milk and cream intended for butter max
ing it may not be safe or even palatabIe
food.
The rather harsh taste of buttermilk is
not pleasing to some people, but the slight
acidity makes 1t agreeable to most every
one. Owing to the small size Of the par
ticles of curd, smaller than those produced
by the gastric juices of the stomach, but
termilk is more easily digested than milk.
and il therefore suits some patients bet
ter than whole milk.
In cases of indigestion, or when the
stomach is in feeble state from any
cause, such as chronic, gastric catarrh or
liberation. buttermilk is highly recon-
mended to serve the double purpose of
beverage and food
ButtermiIk SOUP.
Take two cups of finely cut German rye
bread. add two quarts of buttermilk and
place over the fire and cook gently for
one hour, then add a teaspoonful OF ami
seed and a very little sugar mot enough
to make it sweet and let it boil for five
minutes: strain and just before sending
to the table beat the yolks of three or
four eggs and add to the soup.
Cream Curd From Bu,termiIk.
Heat a pail of fresh buttermilk to 140
degrees, by setting it in a pan of boiling
water The water must be even with the
milk in the pail. Stir the milk frequently
so it will heat evenly throughout. When
the soft curd is thrown down. empty into
a muslin strainer and hang where it will
drain off the whey, but do not let it get
too dry. Use same as cottage cheese.
Rice Corn Bread.
Add a cup Of hot boiled rice to a scant
quart of white cornmeal: beat in a table
a pinch OF salt and teaspoonful of soda
and enough butterr:ilk to make a thin
batter; bake in a deep pan
ButtermiIk DumpIines.
Beat two eggs together and mix them
with two and one-half cups of buttermilk.
Dissolve a teaspoonful Of baking soda in
a very little boiling water; mix it with
the milk and Immediately mix with
enough -four to make dough soft enough
TO drop from a spoon. Drop into boiling
water: cover closely and boil steadily.
but not too rapidly. for ten minutes.
Buttermilk Scons.
To a pound OF sifted flour add quarter
OF a teaspoonful of salt and three level
teaspoonfuls OF baking powder: mix
thoroughly by sitting; then rub in three
ounces OF butter and mix 10 paste with
smooth dough. Roll out about quarter OF
ar inch thick and cut into squares. then
cut these squares in half diagonally.
Bake quickly in a good oven; break apen
while hot and butter.
Buttermilk Bread.
This sponge is usually made the even
ing before baking. Scald two quarts OF
sweet butterrnIk and pour into a bowl II