The Barre daily times. (Barre, Vt.) 1897-1959, 1913-11-07
Buttermilk in All of These.

/
The following recipes should all b.
made with buttermilk, though butter
and sour milk may be used
Burberry Shortcake-Put quart OF
sweetened blueberries into a deep bak.
! ing dish. Sift together two cupfuls OF
-four, half teaspoonful of salt and a
level teaspoonful each of cream of tartar
and soda, and mix with two tablespoon
| frls of sour cream and buttermilk
enough to make cupful of soft dough
Stir lightly and quickly and drop in
spoonfuls over the blueberries Bake
in a quick oven and serve hot with
cream. For richer cake use equal
quantities of sour cream and buttermilk
says writer in Country Gentleman.
Peaches, apples or other fruit may be
substituted for the blueberries.
Brown Bread-Mix two cupfuls of
buttermilk, half cupful of molasses,
half teaspoinful of cornmeal and a cup
full each of graham aud wheat flour.
Beat well, pour into a creased mold, COW
err closely and steam for three hours.
Sifted bran, finely ground outmeal, buck
wheat or flour may be used with equally
satisfactory results Another change may
be made by adding half cupful of
chopped dates. nuts or raisins.
III the bread is desired for sandwiches
use one cupful of cornmeal, one of graz
ham flour or sifted bran, one of rye or
buckwheat flour and one of wheat flour.
Pour into well-greased baking powder
cans, cover closely and steam one hour
This makes an excellent ine-grained
bread that can be sliced just as thin as
desired.
Johnny Cake Beat well two table
spoonfuls of sour cream, one cupful of
butermilk, half cupful OF sugar. one
egg, one and one-half cupfuls of -four
sifted with half teaspoonful of salt,
one teaspoonful each OF cream of tartar
and soda, and one and one-half cupfuls
of cornmeal Bake in shallow tins.
Buckwheat or graham -four may be sub
stituted for the cornmeal if preferred.
Griddle Cakes--Beat well one pint of
buttermilk, half teaspoonful of salt,
one teaspoonful of soda and flour to
make thin batter Bake golden
brown ON a not -too-hot griddle. A mix
ture of half buckwheat and half wheat
-four makes especially delicious hotcakes.
Serve with maple syrup.
Cookies Mix one cupful of sour
cream. half cupful of buttermilk, one
cupful of molasses, one heaping tea
spoonful of soda, half a teaspoonful
each OF salt, ginger, cloves, cinnamon
and extract of lemon and -four enough
to roll Cut in any desired shape, press
a raisin or q square of citron into the
center of each and bake in moderate
oven. When cold ice with an icing made
of two tablespoonfuls of thin, sweet
cream and powdered sugar enough to
thicken. This recipe is especially good
for making animal or doll cookies for
Waffles-Mix one cupful of sour
scanty cupfuls of -four sifted with one
small teaspoonful of soda and pinch of
salt, three we'll beaten eggs. Beat well
and bake as usual.
Doughnuts-Mix a third of cupful OF
sour cream, one cupful of sugar, one egg,
one cupful of buttermilk, one and one
half teaspoonfuls of cream of tartar,
one and one-fourth of soda, half tea
spoonful of salt, one teaspoonfu of nut
meg or cinnamon, or half teaspoonful
Of each, as preferred, -four enough to
roll. Fry in deep fat and drain on brown
paper.
Gingerbread-B well half cupful
IF sour cream, one cupful of buttermilk.
1ne cupful of sugar, one cupful of mo-
asses, two and one-half cupfuls OF flour
'ifted with half teaspoonful of salt |
ind one teaspoonful each of ginger, elm
lamon, cloves and allspice, two eggs !
Bake in rather quick oven.
Dorothy Dexter.