Belding banner. (Belding, Mich.) 1889-1918, 1918-01-23
WOMAN AND HOME


though undoubtedly certain other
changes take place both in the fat and
in the proteid.
There is no evidence that sour milk
is unwholesome. The objection to it
seems to be chiefly one of taste.
Sour milk is often used for mixing
griddle cakes and quick coughs, be-
cause the acid it contains will be neu-
tralized by the soda added and thus
produce the effervescence which will
make the dough light. The souring
process seems to have affected the
protein substances in the milk so that
such dougs is more tender than one
made with sweet milk and baking
powder.
Because of the tendency to use an
excess of soda with it the use of sour
milk has been condemned. But thick
sour milk is not very variable in acid
ity, and the use of one even teaspoon
full of soda with each pint of sour
milk is safe. Soda is inexpensive and
sour milk is also, while cream of tar
tar and baking powder are costly.
Half a level teaspoonful of soda is
usually enough when one cupful of
molasses is used, as it is with one
cupful of sour milk.
Sour-Milk Pie.-For one pie allow
one pint Of sour milk, half a teaspoon
full of salt, two tablespoonfuls Of mo-
lasses, half a cupful of raisins, one
tablespoonful of cleaned currants, one
tablespoonful of melted butter and
half a teaspoonful of ginger extract.
Mix together, pour into a crust-lin-
ed tin and place strips of the pastry
over the top. Bake in a moderately
hot oven until ready.
Raisin Bread.-Scald one cupful of
cornmeal with sufficient hot water to
moisten it well. When cool add one
cupful of sour milk or cream, one
teaspoonful of salt and half cupful
of molasses. Sift one teaspoonful of
baking soda with two cupfuls of gra-
ham flour and stir in with one cupful
of raisins.
Chocolate Gingerbread.-Mix half
a cupful of sour milk with one cupful
of molasses, one teaspoonful of pow
dered mace, half a teaspoonful of
powdered cinnamon, a quarter of a
teaspoonful of salt and one teaspoon
full of baking soda dissolved in two
tablespoonfuls of water.
Gradually stir in two cupfuls of
-four, four tablespoonfuls of grated
chocolate and half a cupful of seeded
raisins.
Put the mixture into buttered and
Toured cake-tin, and bake in a steady
oven for forty-five minutes.
Ginger Gems.-Put two tablespoon
fuls of butter, one cupful of sugar and
one cupful of molasses into a sauce
pan and warm slightly, but do not al
low to melt; beat well for ten min
utes; add two tablespoonful of chop
ped preserved ginger, one teaspoonful
of powdered mace, and, gradually one
cupful of sour cream. Sift one tea
spoonful of baking powder with five
cupfuls of flour and sift again and
add to the mixture.
Fill buttered and Toured gem-pans
two-thirds full, and bake in a hot
oven.
Light Doughnuts.-One cupfuls of
thick sour cream, one cupful and
of sour milk. two eggs,
one cupful of sugar, one teaspoonful
of salt, one teaspoonful of baking
soda, one teaspoonful of cream of tar
tar, grated nutmeg to taste, four
drops of lemon tube flavor and flour
to make a soft dough.
Beat up the eggs; add the cream,
milk, sugar, salt, soda, cream Of tar
tar, nutmeg, lemon and flour. Set the
dough aside in cool place for three
hours. Tsen roll out and cut with a
cutter.
Fry in plenty of smaking-hot fat.
Drain and sprinkle with sugar. The
dough must be soft one.
Cornmeal Flapjacks.-Mi one
quart of sour milk, one teaspoonful of
salt, two well-beaten eggs, one tea
spoonful Of baking soda dissolved in