Every evening, Wilmington daily commercial., 1921-01-29
GOOD HOUSEKEEPING.
BY laura A. Kirkrnan.
WHAT CAN BE COOKED
WITH BUTTERMITK

Now and then | receive n letter from
one of my readers asking me what can be
cooked with buttermilk. Tho following
recipes may prove Of use 10 those in
terested:
Whole Wheat Gems | pint butter
milk, 8 cups coarse whole wheat -four,
! teaspoon soda, 2 tablespoons sugar,
teaspoon salt, ! egg. Beat the egg until
light, then combine it with the butter
milk and beat slowly into the dry in
gradients. Pour into hot, wcllFreased
gem rings and bake slowly for 20 minutes.
Buttermilk Cup Cakes: u cup butter
milk, y cup dark molasses, u cup sugar,
2 tablespoons melted butter, teaspoons
ginger, l teaspoon soda dissolved in !
tablespoon Of vinegar, and flour to make
thick batter. Combine the buttermilk,
molassos, sugar, melted butter, ginger and
soda and beat until we'll mixed. Sift
about cups of -four and stir the liquid
mixture into r.. When we'll blended, add
enough -four 10 make thick batter.
Drop spoonsful Of this batter into the
bottom Of oiled muffin rings and bake in
a hot ovon.
Amber Pie; (really ruddin9) eggs.
1)5 cups buttermilk, 3 teaspoons lemon
Juice, grated rind Of u lemon, l-3 cup Of
sugar. 2 teaspoons Of cornstarch. Beat
the yelks of the eegs until lemon color,
then beat in the sugar gradually and add
the buttermilk, the lemon and the corn
starch. Pour this mixture into baking
dish and set in the oven in pan Of hot
water. When set, cover with a meringue
made Of the whites of the two eggs and
4 tablespoons OF sugar beaten together
until thick Let brown in oven, then re-
rnove from the hot water and cool before
serving.
ButterniIk Chocolate Cake: 2 cgrs,
is cup butter, As cup sugar, 2 squares
unsweetened chocolate, y cup butter
milk, j teaspoon soda, cup -four, "a
teaspoon baking powder and few drops
OF vanilla Cream the butter and sugar
together and add the yolks Of the eggs;
next add the melted chocolate and the
havoring Dissolve the soda in the butter
milk and stir this into the first mixture,
alternating with the -four. Last, add the
stiffiy-beaten whites of the eggs. Bake IN
loaf cake pan, or in two lsyer-cake tins
and put together with a cream, chocolate,
or marshmallow filing.
Buttermilk Griddle Cakes: pint
buttermilk, ] cup sweet milk, cup
bread crumbs, X cup -four, tablespoon
salt, teaspoon soda, eggs, teaspoons
sugar. Soak the bread crumbs in the
buttermilk for few hours, then beat until
smooth. Add the beaten egg-yolks TO all
the other ingredients mentioned except
the egg whites and add this mixture TO
the milk and bread crumbs; mix well and,
lastly, add the egg whites stiffiy beaten
A little -four may be added if the batter
is too thin; or little sweet milk, if the
batter is too thick Git is apt to vary IN
consistency owing 10 the exact quantity
of bread crumbs used. some cooks packing
them down solidly and some too loosely.
Bake on hot, oiled griddle.
Allinuuiries addressed TO Miss Kirkman
in care of the Efficient Housekeeping
viii be answered in these
columns in their turn. This requires con-
siderable time, however, owing to the
great number received. So if personal
or quicker reply is desired, q stamped
and self-addressed envelope must be en-
closed with the question.-The Editor.