The Glasgow courier. [volume] (Glasgow, Mont.) 1913-current, 1915-11-26
Cookery
Points
Don't Cry Over Sour Milk.

~S'N ~ SS~s Nbs'N
AT this season SOU milk is often a
source of unnecessary household waste.
Though sour milk has not as many
uses as sweet milk there is no good
reason for throwing it away, since
there are at least one hundred deli
cious dishes in the making Of which
sour milk is better than the sweet.
When these dishes are wanted, II there
is 10 sour milk on hand, sweet milk is
often soured by the use Of rennet.
In the southern states, where hot bis
cults are found on every breakfast ia
bic, 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 knows
how to handle soda, are not only light
er. flakier and more tasty when hot
than those made with baking powder,
but when cold there is an e greater
difference. A baking powder biscuit
will be dried and more tastelcss two
hours after getting cold than the sour
milk biscuit in two days. Besides, the
biscuit made with Jul 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 Soul
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 sou milk raised
bread. In one of these cornmeal is
used. and it is called corn light bread.
Doughnuts and gingerbread are al
most exclusively made with sour milk.
In the genuine j%ohnnycake 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 ii j%ohnnycake will be eatable at
the end of seven days if kept in a dry
receptacle. or cours it must be thor
oughly cooled before being set away.
For Watlles the southern cook re-
fuses any substitute for sour milk with
a pinch of soda, which, being measur
ed, means an ever %teaspoonful Of soda
! to each pint of thick sour milk. To
get the best results waff1es, both light
and crisp, the eggs must first be beaten
light, then the milk in which the soda
has been thoroughly dissolved beaten
in. After this comes the -four. also
beaten in until the batter Is light both
in color anu 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 soul milk ice rea and Of fruit
cake. Chocolate gingerbread, choco
late crullers and coffee squares are al
improved by the use Of sour milk. Sc
are sugar cookies and all of the fruit
breads in which grpham -four Is used.
The one and only secret Of using
SOUL milk in cooking is getting thu
soda in the right proportion. For thici
sou milk an even t%easpoonful of soda
Is sufficient for a pint of milk. Wher'
the milk is thin, which means tina,
more of the curd has been eaten up BY
the whey, slightly more soda should
lie allowed.
For whitening the hands and FACE
there is nothing better than milk sufi
GENTLY soul to bite the tongue. Thi'
applied to the face. hands or neck will
a soft cloth every three or five minutes
is a sure cure for tan and for sunburI
where the skin is not blistered. Fol
removing tan and for cleaning silve'
the milk should have the cream re
moved.