Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-02-21
Table and Kitchen.
IT'S the Skillfu1 Cook Can Make
What's Homely the Most Savory.

butter has been made, and Is about two
thirds the whole weight Of the cream. In
general chemical characters it Is very SINH
lar to skim milk, for it retains all the ele-
ments OF milk except fat. While 1t has, as
rule, very small quantity Of milk and
owes its digestibility partly to this fact, IT.
Is never free from fat, nor can the proper
ton be gagged to a fixed standard. as 1t
frequently happens that where milk is
abundant and rich considerable quantity Of
fat is allowed to remain in the buttermilk
in form Of Jumps Of butter, which increases
its food value. A careful skimming may be
necessary in such cases If the milk Is IN
tended for special dietary.
When buttermilk is used in large Quanti-
ties it's slightly diuretic properties may be
slight disadvantage in some instances
but in general this quality rather increases
its value in many cases of disease, and also
In aiding digestion when the diet Is not well
balanced and the digestive functions are
overburdened.
An ordinary glass of buttermilk is said to
yield as much nourishment as two ounces
of bread.
Buttermilk is most valuable addition to
the dietary when there Is a deficiency OF
other heterogeneous food, therefore combines
suitably with a farinaceous diet. The Irish
laborer would fare poorly on his pork ana
potatoes without the reinforcement of but
termilk to supply all the needfm elements
for growth and repair.
In India 1T is quite as highly appreciated
among the poor and pastoral people, VINO
say: "a man can live without bread, but
without buttermilk he dies
The water and salines of the milk are I'M
changed, but the lactose in the milk has I'M
dergone an acid change and for the most
part been converted into Tactic acid; but In
fresh, good buttermilk the loss of milk
sugar from the formation Of Tactic acid Is
too small to be of much moment. Inc
casein is in small curds, this result being
brought about by the same acld chanee.
Az Ia of Ia of
the buttermilk becomes sour, and fnally
precipitates the casein. The usefulness OF
buttermilk in baking Is due to the pressure
Of Tactic acid. When soda Is added 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 lactate of soda remaining In the
bread or cake.
It's Usefulness in Dieting.
The wholesomeness Of buttermilk as an
invalid beverage depends on the kind Of
bacteria that cause the fermentation, and
unless care is taken in the storage OF the
milk and cream intended for butter making
it may not be a safe or even palatable 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 part1-
cles Of curd. smaller than those produced
by the gastric juices of the stomach, put
termilk is more easily digested than milk,
and it therefore suits some patients better
than whole milk
In cases Of indigestion, or when the stom-
ach is In a feeble state from any cause,
such as catarrh, gastric catarrh or ulcera-
ton, buttermilk is highly recommended to
serve the double purpose Of beverage ana
food.
Buttermilk 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 anil
seed and a very little sugar mot enough
to make it sweet and let it boil for five
minutes: strain and Iust before sending to
the table beat the yblks Of three or four
eggs and add to the soup.
Cream Curd From Buttermilk.
Heat pail of fresh buttermilk to 40 de-
grees, by setting it in pan Of boiling wa
ter. 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 1t will drain Off
the whey. but do not let it get too dry.
Use the 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,
spoonful of shortening and four eggs. add
pinch of salt and teaspoonful of soda and
enough buttermilk to make thin batter;
bake in a deep pan.
Buttermilk Dumplings.
Beat two eggs together and mix them with
two and one-half cupfuls of buttermilk
Dissolve a teaspoonful of baking soda in a
very little boiling water; mix it with the
milk and Immediately mix with enough
flour to make a 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 Scenes.
To a pound Of sifted -four add quarter Of
teaspoonful of salt and three level tea
spoonfuls Of baking powder; mix thorough
ly by Sitting; then rub in three ounces Of
butter and mix to paste with sufficient
buttermilk to make q SOFT smooth dough.
Roll out about quarter Of an inch thick
and cut into squares; then cut these squares
In half diagonally. Bake quickly in a good
oven; break open while hot, and butter.
Buttermilk Bread.
This sponge Is usually made the evening
before baking. Scald two quarts of sweet
buttermilk and pour into a bowl in which
one scant cup of flour has been placed with
teaspoonful of salt. Let stand until cool
enough to add the yeast, one cup, or COM
pressed cake dissolved in warm water and
flour to make thick batter. Beat the bat
ter thoroughly, the longer the better and
whittier the bread In the morning sift -four
into warm bowl, pour the sponge into the
center and stir in some of the flour; after
breakfast mix to a dough and knead for
about half an hour. Set to rise, and when
light make into loaves with as little knead-
ing as possible. This will make four loaves
and forty biscuit. 1t is very old, reliable
recipe and makes delicious bread If care Is
given to the preparation. II the buttermilk
is entirely free from Jumps Of butter, add
large tablespoonful to the hot milk.
Buttermilk Crullers.
To one quart and a pint Of sifted -four
add scant teaspoonful of salt and heap
ing cup Of sugar. Mix we'll and rub in
scant tablespoonful Of shortening. Dissolve
teaspoonful of baking soda in a table,
spoonful of boiling water and stir into the
buttermilk. Mix all to a stiff dough: roll
out not quite half an inch thick, cut in
rings and fry nice brown in deep hot fat
Buttermilk Pudding.
Add a tablespoonful Of melted butter or
cream to two cups Of sweet, fresh butter
milk; a teaspoonful Of salt and scant half
teaspoonful of soda. Add enough flour to
make a stiff batter and a cup Of seeded
raisins or chopped dates or prunes Toured
holx in I'd