The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1903-02-18
a NegIeoted ArtieIe 81 ECO.

A Neglected Article of Food.
As a cheap source of proteid. butter
milk IS even more deserving of notes
than skim milk; though generally re
garded as inferior it ranks much higher
in nutrient value. Buttermilk is thz
residue Of milk after the butter 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 ele-
ments of milk except fat. While IL has
as rule, a very small quantity OF milk
and owes its digasubiiity partly to this
fact. it is never free from fat. nor can
the proportion be gagged to fixed
standard. as it frequently happens thar
where milk is abundant and rich. con-
siderable quantity Of fat Is allowed 10
remain in the buttermilk in form Of
humps of butter. which increases its
food value. 4 careful skimmins may
be necessary in such cases. If the milk
is intended for special dietary.
When buttermilk is used in large
quantities its slightly diuretic properties
may be slight disadvantage in sOne
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 we'll sba fanced and
the digestive functions are overburd-
ezed-
An ordinary glass Of buttermiIk IS
said to yield as much n0urishmeut as
two ounces of bread.
Buttermilk is most valuable addi-
ton TO the dietary when there IS dei1-
cheney of other nitrogenous food, there
fore combines suitably with a farina-
ceous diet. The Irish laborer would fare
poorly on his pork and potatoes with
out the reinforcement Of buttermilk 10
supply all the ueedfuI elements for
growth and repair.
Ia India it is quite as highly appre-
ciated among the poor and pastoral
people. who say, a man can live with
out bread. but without butteTmilk he
dies
The water and salines of the milk are
unchanged, but the lactose in the milk
has undergone an acid change and -or
the most part been converted into Tactic
acid. but in fresh. good buttermiIk the
loss Of miik-sugar from the Formation
of Tactic acid is too small to be of much
moment The caseln 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 finally 9recipitate7
the casein The usefulness Of butter
milk in baking IS due TO the presence OF
tactic acid. W nen soda IS added to IN
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 re-
naming in the bread or cake
ITS USEFULNESS IN DIETING
The WhOIesomeness of butternilk as
an invalid beverage depends on the kind
of bacteria that cause the fermentation.
ana unless care IS taken in the storage
Of the milk and cream intended for
butter making it may not be a safe o.
even paiatable food
The rather harsh taste Of buttermilk
IS not pleasing TO some people. but the
slight acidity makes it agreeable to moss
every one Owing 10 the small size or
the particles OF curd. smaller than thoss
produced by the gastric juices Of the
stomach, huttermilk is more easily dl
gested than milk. and it therefore suits
some patients better than whole milk
In cases Of Indigestion. or when the
stomach IS in feeble state from any
cause such as chronic. gastric catari1
or liberation. butteTmilk is highly rec
commended to serve the double purpose
Of beverage and 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
Tor one hour then add teaspoonfui of
anIseed and 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 y0lks of
three or four eggs and add To the soup
CREAM CURD FROM BUTTER milk
Heat pail Of fresh outternilk to l40
degrees. by setting it in a pan of boil
ing water The water must be even
! with the milk in the pail stir the milk
! frequently SO 1t viii heat evenly
throughout. When the soft curd is
straiuer and hang where il VIII drain
of 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 q
scant quart of white corn meal. beat in
a tablespoonful Of shortening and four
eggs, add a pinch of salt and a tea
spoonful of soda and enough butter
milk TO make a thin batter. bake in
deep pan.
BUTTERMILK DBMPLINGS
Beat two eggs together and mix them
with two and one-half cupfuIs of but
termilk- Dissolve a tsaspoonful Of bak-
/ ing soda in very little boiling water.
mix it with the milk and Immediately
mix with enough -four to make a cough
soft enough to drop from a spoon Drop
/ into boiling water: cover closely and
+ boil steadily. but not too rapidly for
/ ten minutes
RJTTERAfILk SCONS-
I To q pound Of sifted -four add guar
+ ter of teasp0onfuI of salt and three
+ level teaspoonfuis of baking powder.
mix Thoroughly nE sitting. then rub in
three ounces of butte- and mix to a
L paste with sufficient buttermilk to
make soft. smooth dough Roll out
about quarter Of an inch thick ana cut
/ srs.71,-ce ont SQUARES in