Evening star. [volume] (Washington, D.C.) 1854-1972, 1927-01-07
Cookery in Many Phases
How to Use Sour Milk in the Making of Tasty
and Savorv Dishes.

Sofr milk or clabber is much used
tn cookery and adds considerable to
The nutritive value OF the dish OF
(which II forms part. Before baking
1owders became so universally used.
sour milk and baking soda were used
10 leaven doughs and batters of vart-
eryis sorts Milk that has become sour
is lust as wholesome and just as de-
hirable in every kind of cookery as
when it was sweet, and sometimes
better.
Biscuits. waffies. griddle cakes, muf-
fins. sour-cream cakes, sour-cream pie.
raisin cake, gingerbread and other IA
Norites are far more tempting when
sour milk or buttermilll or sour cream
is used than when sweet milk is
used. Your fayorite recipe for sweet
milk cakes. doughnuts. cornbread and
other things may be used with sour
milk or buttermilk just as successfully
If YOU will allow one-fourth to one
. half teaspoonful OF soda to each cup
full of LIQUID and half a teaspoonful of
baking powder to each cupful of flour.
Sour cream can be used in many ways
an the making of sauces and dressings.
Baking powder as leavening agent
IS required in present day recipes with
sour milk as it is with sweet milk.
The full quantity will not be required
when soda is also used, for soda Gre
ates a gas which aids in the leavening
process. Always sift the soda, baking
powder and salt with the four. II
convenient, sift these ingredients
twice. in order that the soda may be
thoroughly distributed through the
Hour. Add the milk the last thing.
Never moisten the soda In any way
when using II with sour milk or but
Eermilk until just before the product
YOU are making is to be put into the
oven. Do not use sour milk that has
been kept too long or that has been
allowed to sour too slowly, as 1t viii
have a bitter taste.
Biscuits, Cakes. Pies.
Biscuits made with soda and sour
milk or cream or buttermilk are deli
cious. Measure and sift two cupfuls
of flour, then measure 1t again and
mix with one-fourth TO one'han a
1easpoonful of soda according to the
acidity Of the milk, one teaspoonful
Of baking powder and half teaspoon
r,,l of salt. Sift all the ingredients
together, then with the tips OF the
fingers rub in two tablespoonfuls of
lard or other shortening and moisten
with one cupful of sour milk or but
termilk. Handle the dough lightly
and deity. Turn ii out onto the table
or Toured molding board and pat 1t
into fat sheet, roll 1t just enough
to make 1t smooth, then cut it into
disks as quickly as possible. Place
the biscuits In a we'll creased pan and
bake them in a quick oven. The heat
should be intense enough to color
delicately piece of white paper
placed in the oven while you count 10.
If YOU have an oven thermometer, II
should register 400 degrees. Soda bis
cults must bake rapidly or they will
be tough and heavy. You may lower
the temperature after five minutes Of
cooking The biscuits should be
ready to serve II minutes after they
have been placed In the oven.
When making sour-cream biscuits
no shortening will be necessary, but
the biscuits must be made and baked
swiftly and lightly. Brush them over
with sweet milk just before putting
them in the oven. When baked they
will look as If they had been var
nished.
Griddlecakes-Made with sour milk,
griddlecakes are deliciously tender.
Sift together two cupfuls Of -four, one
teaspoonful of baking powder. one
half a teaspoonful Of soda and one.
half a teaspoonful of salt. Put one
egg In a bowl, mix with two table
CpOONA0Ao VI S0SdAs AWO
of melted shortening and one and one
third cupfuls of sour milk. Beat until
the milk is smooth, then add the dry
ingredients. Some baking powders
give off the gas quickly, in which
case a little more will need to be
added after part of the cakes are
baked.
Sour.cream Pie.-Beat the yolks of
three eggs light, then add to them
three-fourths cupful of sugar. Beat
to a light foam, adding one table
spoonful of cornstarch and one cup
full of sour cream. Whip thoroughly
and stir in half a cupful of chopped
dates or raisins, or the same quantity
of dried currants, washed and rubbed
between the folds of a towel Cook
the mixture over hot water until 1t
thickens, then pour 1t into a pastry
shell previously baked and cooled.
Make a meringue of the whites of the
eggs beaten to stiff froth with four
tablespoonfuls of granulated sugar,
then beaten again vigorously, and
finally mixed with two additional
tablespoonfuls of sugar and a little
lemon Juice or vanilla for fiavoring
Brown very slowly in a moderate
oven. This recipe makes a large pie.
Dressings, Gravies, Sauces.
Sour-cream Salad Dressing.-This Is
an especially good accompaniment for
a salad made of young cabbage, or