The broad ax., 1915-08-21
| Cookery
| pointe



At this seeason sour mir 4. ort., i.
source OF unnecessary household waste
Though sour milk has not as many
uses as sweet milk there Il no pood
reason for throwing 1t away. since
mere are at least one hundred deli
cioOs dishes In the making Of which
sour milk Is better than the sweet
When these dishes are wanted. n thera
Is no sour milk on hand, sweet milk Is
orten soured by the use Of rennet.
In the southern states. where hot his
cuts are found on every breakfast Ia
Ole, only families who keep no COW or
are unable to get sour milk use bak-
ing powder. These sour milk biscuits
when made by a good cook who kuOvs
how to handle soda, are not only Heht-
81, nakier and more tasty when hot
than those made with baking powder.
but when cold there Is an even greater
difference A baking powder biscuit
WI be dried and more tasteless two
hours after getting cold than the sour
milk biscuit in two days. Besides, the
biscuit made with sour milk may be
split and toasted and so made to taste
Just as good as when first taken from
the oven.
Besides biscuits there are numerous
kinds Of griddle cakes and batter
breads, including those utilizing cold
hominy or cold rice, for which sour
milk and the proper proportion Of soda
Is TO be preferred to sweet milk and
any brand Of baking powder. There
are also two varieties Of sour milk pies
and two kinds Of sour milk raised
bread. In one Of these cornmeal Is
used. and 1t Is called corn light bread.
DOughnuts and gingerbread are al
most exclusively made with sour milk.
In the genuine johnnycake baking
powder Is not to be thought Of. Only
sour milk with the cream well beaten
In should be used for mixing the meal
before the beaten eggs are stirred in.
Such a johnnycake viii be eatable at
the end OF seven days II kept In a dry
receptacle. OF course II must be thor
oughly cooled before being set away.
For waffies the southern cook re-
fuses any substitute for sour milk with
a pinch OF soda, which, being measur-
ed, means an even teaspoonful Of soda
to each pint Of thick sour milk To
get the best results waffies, both light
and crisp, the eggs must first be beaten
light, then the milk In which the soda
has been thoroughly dissolved beaten
IN 4 al
beaten in until the batter Is light both |
in color and weight
Sour milk salad dressing when prop
erly mixed and cooked cannot be dis !
tinguished from that in which sweet |
milk is used. The same is the case |
with sour milk ice cream and of fruit |
cake. Chocolate gingerbread, choco-
late crullers and coffee squares are all |
improved by the use Of sour milk So |
are sugar cookies and all Of the fruit |
breads in which graham -four is used.
The one and only secret Of using |
sour milk In cooking is getting the |
soda in the right proportion. For thick
sour milk an even teaspoonful Of soda
is sufficient for pint Of milk. Where
the milk is thin, which means that
more Of the eurd has been eaten up by
the whey, slightly more soda should
be allowed.
For whitening the hands and face
there is nothing better than milk sufh-
GENTLY sour to bite the tongue. This
applied to the face, hands or neck with
a soft cloth every three or five minutes
Is a sure cure for tan and for sunburn
where the skin Is not blistered For
tan and for cleaning silver
the milk should have the cream re
moved.