The Alaska citizen., 1915-04-19
BY GRACE WALL GRAY.

milk is called casein and is the curd of the milk After the oxygen in the air has changed the casein 10 a ferment this acts upon the milk sugar. converting lt into tactic acid, which causes the sOurins of milk. The Casein shf.Dks ln bulk and gath CTS into an insoluble curdy mass. In warm or stormy weather milk sours more quickly than in cold weather The tactic acid bacteria grow very quickly under warm con ditions
 One often hears the statement tha, duilng a thunderstorm milk and cream will sour Many people at tribute th.s quick sCuring 10 the thunder and lightning This is a wrong idea II Is not the thunder and lightning that cause the sour ing. but the peculiar atmospheric conditions that exist during storm, Its the sultry warm air that pro duces the rapid growth of the bac- terra that cause the souring.
 Sour milk is more tigestible than sweet milk for the reason that the cas.in is in fine particles, which enables them to be easily dissolved. sweet milk forms a large clot in the stomach. and it takes longer 10 al s.st 1t than sour milk,
 Before using sour milk or cream for any use stir it well. Some peo- Die with stomach troubles drink the sour milk adding sugar, cinnamon 4ld eratei bread crumbs to give Il body. In countries where the peo- ple during the summer eat much sour milk for supper with hot po- tatoes or bread, variation is pro duced by the addition to the milk ct cider.
 Sour milk is known as clabber. bonny clabbel and German schlipper milch,
 The American housewife is too apt to throw away all milk tLat sours not realizing that it is a valuable food. and not knowing how to use it. Housewives are always beg ging for recipes with sour milk. as they are not easily found.
 There is, perhaps, nothing quite so indefinite in cookery as sour milk cooking. Sometimes the milk is moi as sour as at another time. But as all baked foods prepared with sour milk and soda are more tender lldu (lOSt " IlLI SH''l 4i4AiiA ''44N' ''''' ing powder, it really behooyes every home-maker to make a study of sour milk cookery.
 Do not throw away one bit o1 milk or cream that comes into the house. Save the cream that sours, although it be just a little, and you will be surprised to see that in few days Sou may have enough to
 -.-1t t,f. or q cake.
 Where thefr are several children in the family. ore always has to or der plenty ol milk, and frequently it sours before !t is used. Or you are away from home over night, and when you return you find that the milk and cream left on the door step in the hot sun have soured Do not be sorry, but think Of the good things you can make to eat
 Brides are so apt to be wa5teful As one expressed it to me the other day: Do you know, used to throw out 6 couple of bottles of milk every week during the first few months Of our married life didn't know l could utilize il so much in my cook ing until I went to a demonstration on sour milk, and came home very much enlightened. Since then save every drop
 Here are some of the things that can be done with sour milk;
 | When you mash potatoes use sour cream as freely as you would sweet cream or butter, and no one can tell the difference.
 2. Cream potatoes with 1t in stead Of using white sauce.
 g. Make fudge with it instead ot sweet milk. Sour cream in fudge gives little acid taste which is de lightful, as it lessens that swee, taste of sugar.
 f. Use sour cream to thin salad dressing It is better than tn" sweet
 5. IL can be used for most every thing, from cottage cheese and johnny cake to pies and buildings.
 In using soda with sour milk O, cream the usual amount used is one level teaspoon of soda to one pint of milk. Recipes vary very much in this respect, sometimes calling for as much as one teaspoon of soda to one cup of liquid but if in doubt it is far wiser to use the smaller amount of soda You will be on the safe side to use one teaspoon Of coda to two cups of liquid.
 Frequently molasses is used in sour milk recipes. Molasses is also like the milk Molasses calls for one teaspoon soda to one cup of molasses.
 Many scientific cooks use litmus paper for sour milk tests. Sour in- gradients, such as vinegar. sour milk etc, turn blue litmus paper reG Enough soda is added to the milk until a few drops put on a piece of blue litmus paper no longer turns it red. This is the most reliable test for using the accurate amount of soda. Students in cooking schools are taught to use this test, How ever, any housekeeper can use the litmus paper, and she will quickly see how easily this test is made and will always be sure of her results Litmus paper is inexpensive and can be purchased at drug stores.
 The recipes that are given here have all been tried and proved sat isfactory. If all measurements are made level and accurate, you can not fail to have good results. The milk and cream when used were just at that "clabbery' state, that is to say. thick and "curdy.' The old fashioned way was to add the soda to the milk. You will find that your grandmothers recipes all stat ed add soda to milk We add