Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1903-02-16
A NEGLECTED ARTICLE OF FOOD
IT'S the SkiIfuI Cook Can Make What's
HomeIy the Most Savory.


has been made, and is about two thirds
the whole weight of the cream. In
general chemical characters it is very
similar to skim milk for it retains all
the elements of milk except fat. While
il has. as a rule, a very small quantity
of milk and owes it's digestiblity partly
10 this fact it is never free from fat,
nor can the proportion be gagged to
Il fixed standard as it frequently hap
pens that where milk is abundant ana
rich considerable quantity of fat is al
lowed to remain in the buttermilk in
form of Jumps of butter, which in
creaSes its food value. a careful SKIM
ming may be necessary in such cases,
If the milk is intended for special die
tary.
When butermilk is used in large
quantities it's slightly diuretic prop
critics may be slight disadvantage in
some instances. but in general this
quality rather increases its value in
many cases of disease. and also III
aiding digestion when the diet is not
well balanced and the digestive func-
tons are overburdened.
An ordinary glass of butteimilk is
said To yield as much nourishlnent as
two ounces CT bread.
Buttermilk is a most valuable addi
ton to the dietary when there is a de-
ticiency of other heterogeneous food,
therefore combines suitably with Il far
inaccous diet. The Irish laborer would
fare poorly on his pork and potatoes
without the reinforcem of butter
mix to supply all the needful elements
for growth ana repair.
In India it is quite as highly appre-
ciated among the poor and pastoral
people, who say, "A man can live with
ont bread, but without buttermiik ht
dies"
The water and salines of the milk
are unchanged, but the lactose in the
milk has undergone an acid change and
for the most part been converted into
tactic acid but in fresh, good butter
milk the loss of milk sugar from the
formation of tactic acid is too small to
be OF much moment. The casein IS IN
small curds, this result being brought
about by the same acid change. AS
the proportion of Tactic acid increases
the buttermilk becomes sour, and flnal-
~ precipitates the casein. The useful
pess of buttermilk in baking is due to
the pressure of Tactic acid. When soda
Is AIDED TO the mixture, the quantity
must be regulated by the acidity OF the
milk. Lactate of soda is formed by the
association of these two agents. the
laetate of soda remaining in the bread
or cake.
The whoIesomeness of buttermik as
an Invalid beverage depends on the
Kind of bacteria that cause the fer
mentation, and unless care is taken in
the storage of the milk and cream in
,s,ly inc
be safe or even palatable food
The rather harsh taste of buttermilk
is not pleasing to some people, but the
slight acidity makes it agreeable to
most everyone. owing to the small
size of the particles of curd, smaller
than those produced by the gastric
Juices of the stomach. buttermilk is
more easily digested than milk, and it
therefore suits some patients better
than whole milk.
In cases of indigestion, or when the
stomach is in d feeble state from amy
cause. such as chronic gastric catanh
or liberation, buttermilk is highly re-
commended to serve the double pur-
pose of beverage and food.
ButterniII< Soup.
Take two cups of finely cut German
rye bread, add two quarts of butter
milk and place over the fire and cook
gently for one hour, then add a tea
spoonful of aniseed and very little
sugar mot enough to make it sweet
and let II boil for five minutes; strair
and just before sending to the table
beat the yoks of three or four egg:
and add to the soup.
Cream Curd from Buttermilk.
Heat Il pail of fresh butternill tC
40 degrees. by setting it in Il pan o
boiling water. The water must be ever
with the milk in the pail. Stir thu
milk frequently so ii viii heat evenly
throughout. When the soft curd i:
thrown down. empty into Il 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
scant quart of white corn meal; bea
in a tablespoonful of shortening an,
four eggs. add a pinch of salt and ;
teaspoonful of soda and enough butter
milk to make thin batter: bake in ;
deep pan.
ButtermiIk Dumplinas.
Beat two eggs together ana NIX then
with two and one half cupfuls OF but
termills Dissolve Il teaspoonful @
baking soda in Il very little boiling wa
ter: mix it with the milk and imme
diatcly mix With enough flour to max
p dough soft enough to drop from
spoon. Drop into boiling water; cove
closely and boil steadily, but not to
rapidly, for ten minutes.
Buttermilk Scons.
TO a pound of sifted -four add quar-
ter of Il teaspoonful of salt and tire
level teaspoonflils of baking powde
mix thoroughly by Sitting; then rub i
three ounces of butter and mix to
paste with sufficient buttermilk I
make a soft. smooth dough. Roll on
about quarter of an inch thick an
cut into squares. then cut these square
in half diagonally. Bake quickly in
good oven; break open while hot, AN
butter.
ButtermIk Bread.
This sponge is usually made tn
evening before baking. Scald tw