Evening star., 1921-07-06
Useful Sour Milk

ACClQeHtS VIII hdppeh ia eho oe~
regulated families" In spite of the
most careful protection from dust,
flies or exposure to the sun, milk oc-
casonally turns sour in the refrig-
orator during the hottest months. 1t
may be- that there is more leftover
milk than usual. or that the ice sup
ply is low. or that heat or thunder
have affected the milk. Sour milk,
nevertheless. has the same food value
as it had originally. specialists in the
Department of Agriculture say. be-
cause 1t is still a source OF lime for
bone building. of protein for tissue
repair.
The bacteria which have caused
souring are not necessarily harmful.
If the milk was properly cared for,
and the effect of those which caused
the development Of the Tactic acid In the
milk is thought by some to be bene-
fetal. Many who cannot get butter
milk to drink like to churn thick,
freshly soured milk with an egg
beater till the curds are broken up
into fine particles, and use 1t in the
same way.
Clabber-the coagulated. semi-liquid
state of fresh sour milk-is relished
as refreshing and wholesome by many
people. especially II served with sugar
and sweet cream. The addition OF
maple sirup. honey. orange MARINA
cream makes a delicious dessert. An
excellent cake filing can be made OF
thick. sour cream. whipped and
sweetened, with nuts added. Whipped
sour cream is often added to may
onnaise salad dressing for fruit salads.
No housewife needs to be told that
good gingerbread can be made with
h~n @ nj
various kinds In most recipes where
sour milk is used as leaven with
soda, fewer eggs are called for. Very
good pancakes and cornbread can be
made with sour milk. omitting eggs
entirely. Farmers bulletin 565. Corn
Meal as a Food and Ways OF Using 1t.
gives no less than nine recipes calling
for sour milk. Among them is this
easy way Of making Boston brown
bread:
BOSTON BROWN BREAD.
1 cup corn meal. l teaspoon salt.
1 CUP rye meal q cup molasses.
~ s0p tesspoons saa .osa. Hsnl * cups svee. milk
Mix and sift the dry ingredients
and add the molasses and milk. Beat
thoroughly and steam 81 hours In
pound baking powder tins arc salts
factory. Remove the covers and bake
the bread long enough to dry the top.
This may be made also with III
cups corn meal and rye meal and no
graham -four. A CUP OF seeded and
shredded raisins or prunes or a cup
of currants may be added.
This serves eight people.
If there is only a very little sour
milk on hand, why not make some
cookies? They may be made with
corn meal. Oatmeal cookies are also
coRNMEAL COOKIES
u Gun fat. 2 cups cornmeal.
* cup molasses 1 cup flour.
6 tablespoons sour milk
Combine the melted fat, sirup, mo-
lasses, beaten egg and sour milk. Sift
together the cornmeal, soda and
, flour. Add the liquid ingredients to
the dry ingredients. Drop from a
teaspoon into a CREASED pan and bake
Is minutes in q moderate oven. This
recipe makes IS to 60 cookies 2 inches
in diameter.
Sour milk or buttermilk and bak-
ms soda may frequently be substt-
tuted where the recipe calls for sweet
milk. In place of one teaspoon Of
baking powder q scant half teaspoon
Of soda is used to each cup OF sour
milk. Chocolate cake is particula Ay
good when this substitution is made.
In griddle cakes and mufans the same
plan may be followed.
BRAN MUFF1NS
cup flour.
teaspoon salt
teaspoon soda
cups clean bran.
Y to " cup sweetening.
tablespoon shorten
ing (melted).
IL to 2 cups sour milk.
z cup seeded raisins or
chopped nuts.
Sift together the flour. salt and
soda and mix with this the bran. Add
together the sweetening, melted
shortening. and part of the milk;
then mix with the dry materials. Add
the raisins, busted with -four. and
enough more sour milk to form a
batter of such consistency. that it
| will drop but not pour from the
spoon, but be as wet as possible
otherwise. Bake in creased muffin
pans about " hour.