Ashland weekly tidings. [volume] (Ashland, Or.) 1919-1924, 1922-04-19
SOUR MILK COOKERY


Milk comes the nearest Of all
foods to being complete diet in 1t.
self, Every drop should be utilized
as food. This applies to skinned
milk, buttermilk and sour milk as
well as whole sweet milk.
Cheese Cake
One and a half cups scalded milk,
one cup sugar, three eggs, one tea
spoon almond flavoring, one and a
half cups cottage cheese.
Beat eggs slightly; gradually add
sugar; pour hot milk over mixture;
add cheese and flavoring. Line a
deep round cake pan with pastry and
pour in the mixture. Have the oven
hot but reduce heat at once to mod
crate. Bake until cheese custard Is
firm in the center.
Gingerbread
Two cups flour, one teaspoon soda,
one teaspoon cinnamon, three tea
spoons ginger, one teaspoon salt, one
teaspoon baking powder, one cup mo-
lasses, half cup sour or buttermilk,
one egg, one third cup shortening.
Mix and sift dry ingredients. Put
molasses and shortening into a sauce
pan and heat slowly until shortening
is melted and mixed with molasses.
Beat egg, add milk, then molasses
mixture, and dry ingredients. Bake
in well-greased shallow pan or muf-
fin tins in a moderate oven rs min
utes. Gingerbread is greatly inn
proved by adding the grated rind OF
an orange to the batter before bak-
ing. One-third cup chopped walnuts
or raisins may be added also.
Sandwich Bread
One and one-half cups flour, two
cups Graham flour, one-half cup corn
meal; half cup brown sugar, two tea
spoons baking powder, one teaspoon
soda, one teaspoon salt, half cup OF
chopped walnuts, one cup chopped
uncooked prunes, half cup molasses
two cups sour milk or buttermilk.
Mix and sift dry ingredients, but
do not discard bran from Graham
flour which will not go through the
sieve. Add remainder Of materials
in order named. Put into two small,
well-greased bread pans, allow to
stand Is minutes, then bake about
I 40 minutes in a moderate oven. This
makes an ercelent sandwich bread
and keeps we'll
Boston Brown Bread -
One cup Graham flour, one cur
corn meal, one cup rye flour or meal
one teaspoon salt, one teaspoon bak'
ing powder, one teaspoon soda. three
quarters cup molasses, two cups soul
milk or buttermilk.
Sift dry ingredients, add molasses
and milk. Put in two well-greased
molds with tight covers and steam
one and a half hours, keeping water
constantly at boiling point.
Southern Corn Bread or Muffins-
Two cups corn meal, two cups soul
or buttermilk; two teaspoons salt
two tablespoons sugar, two table
spoons melted shortening. two eggs
one teaspoon soda dissolved in one
tablespoon cold water.
Put milk, cornmeal, salt, sugar
and shortening in a double boiler and
let steam ten minutes. but no longer
Remove from fire, turn into mix
Ing bowl, separate eggs and beat
we'll, adding yolks to corn meal mix,
ture, then folding in well-beaten
white of eggs carefully. Add dis
solved soda last, still folding, and
bake. either as mullins or in shall
oven. In this case there is no other
low pan, we'll creased, using a hoi
way to add the soda except to dis
solve 1t. II iron muffin pans are
used, they should be heated before
greasing. Heavy muffin pans will
always produce a better muffin than
tin.
Sour Cream Salad Dressing
Beat one cup sour cream until
light, add one tablespoon each of vim
egar and lemon Juice. one teaspoon