Perth Amboy evening news., 1920-07-07
BIZ MRS N. A. WILSON
Copyright, 1920, by Public Ledger
Co All rights reserved)

Co. All rights reserved)
Bulgarian and Rumanian house.
wives tell of the wonderful health
giving qualities of fermented milk.
Physicians have found that folk in
these countries live to extreme adj
vanced age, due to the fact that a
liberal amount of sour milk is used:
Upon investigation, the chemical
reason Is quite plain. The Tactic acid
ferment in sour milk acts directly
upon the bacteria in the intestines,
neutralizes the poisons n In
creases and stimulates the activity
OF the entire intestinal tract.
In Bulgaria not only sour milk
but thick sour cream is served with
rye bread and a dish of either fresh
or stewed fruit. This Is similar to
the thick clotted cream of Devon
shire.
ButtermiIk. both natural and ar
tiically prepared, is a wholesome
beverage for the summer days.
Tablets for preparing fermented
and artificial buttermilk are obtain
able in drug stores. Simply follow
the directions and It takes but a
few minutes to prepare two or three
quarts OF this wholesome beverage.
If you are unable to utilize all the
milk after 1t is prepared, the milk
may De luIlCu AAtO pan
ed gently to blood heat or about 100
degrees Fahrenheit. for one-half
hour, and then poured into a sieve
lined with a piece of c~heeseclotn
and left to drain for W o hours, you
will have a delicious pot of Dutch
cheese which can be used for salad
or sandwiches. Sour milk also may
be used in baking and salad dress
ings for variety.
g. Mil n4aprrftc
Place in a mixing bow
One cup of sour milk
One and o~ne-quarter level tea
spoon of baking soda
One level teaspoon OF salt
Two level tablespoons of sugar
Two level tablespoons of vegeta-
BILE cooking oil.
Beat to mix thoroughly and then
add three and one-hah cups OF
flour. Work to a smooth elastic
dough and then turn on a pastry
board and pat out n inch thick
Cut and then place OF a baking
sheet and bake in a hot oven from
twelve to fifteen minutes.
Sour MIX Gingerbread
Place in a mixing bowl
Three-quarters cup of molasses
One-half cup of sugar
Two-thirds cup Of sour milk
One teaspoon of "a
one and one-half teaspoons OF
baking soda
Six tablespoons Of vegetable cook
Beat TO mix thorosshfy and then
one ana one-hasf teaspoons Of
cinnamon
one teaspoon Of ginger
One-half teaspoon OF ailspice
One-half teaspoon OF Glove
Two and one-half cups OF hour
-wsil-rreased and Toured loaf
shaped pan and bake for fifty min
ufee in a slow oven. Ratsins, cnop-
ned nuts and cocoanut may be USED
Ginger Cup Cakes
Place in a mixing bowl:
One cup Of sour milk
One and one-half teaspoons OF
baking soda
one teaspoon Of salt
Two teaspoons of cinnamon
One teaspoon of ginger
One-half teaspoon of alispice
One-half teaspoon of cloves
One-half u of shortening
Two-thirds cup of sugar
One cup of GLASS
Three cups of Hour
Beat to mix thoroughly and then
bake in muffin pans In a not oven
for twenty minutes.
Sour Milk Whole Wneat brsdu
This bread has splendid food val
ues and affords variety. Place In a
mixing bowl:
milk r
soda
Two tablespoons Of sugar
One teaspoon of salt.
Beat to mix and then add: -
Four tablespoons of vegetable
cooking oil
Five cups of -four
One cup of raisins
One cup of chopped peanuts
Mix by chopping and turning Juss
like mixing mortar. Now grease ana
-four two narrow loaf-shaped pans
and divide the dough n the pans.
Spread the top smoothly ana Dahe
In moderate oven for ~thirty-nve
minutes. If this bread is a day old
when cut II will be delicious.
Sour Cream Pie
Lime a deer pie plate with plain
nasfrv and then spread:
0ue-half cup of fine rumD
One-half cup of finely chopped
On the bottom of the prepared
ME Mate. Now place in a bowl
One u of SOU cream
six tablespoons of sugar
One-half teaspoon OF nutmeg
Yoiks of two eggs
BEAT to mix and then fold IN n
stiffly beaten whites OF eggs. Iurn