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Show I Sister Mary's Kitchen fjK Many people say they never have I -Mi. "any luck" using sour or buttermilk In e.ikes and puddings. I K& It one will remember certain rules J or formulas and be accurate In nice J uremcnts "luck" will not enter Into iB Hi use ol buttermilk and oda 1 1,1 te. .spoonful of soda to a cup HH of milk The sourness of the milk, of iH course needs to be taken Into conslder- 19 atlon In case the milk has stood until very thick a speck more soda Is needed Efl than when the milk Is Just "turned." Buttermilk thai has b en churned over 1 twelve hours will need more soda than I freshly made buttermilk. Lut the j) amount of soda does not vary more than '.'a of a teaspoonful. i Bods should always be dissolved be fore adding it to the cake or pudding If this is dune there will never bo J lumps of pure unadulterated soda found In the food Use 1 tablespoonf ul of but water to 1 teaspoonful of soda Add this to the milk If making bls-eulla bls-eulla or stir It Into cako or griddle PJ cakes the last thing before baking. H mr milk and soda seem to make a tenderer, softer dough than ba.-ing powder and swcot, mlk do. Very often a recipe will require both soda und baking powder In this event the amount of soda should be -m merely enough to sweeten the milk PH The baking powder Is used to give lightness. During the summer months especially, espe-cially, u housekeeper finds much uour mill, in her pantrv. Griddle cakes are I a bit heavy for breakfast but are nice jj for luncheon and use up one day's ex- I cesa of milk. If a few vegetables are KsL at hand, left over from dinner the night before, try adding them to the I batter. Green corn, peas, slrlnc beans, cauliflower broken in tiny pieces, all these vegetables may be added to griddle cake bitter and a good luncheon lunch-eon lish provided. A pudding with fruit baked In the I " I dough Is quito successful when the sour milk and soda method Is employ-led employ-led Th re in always an acidity about ! fruit. The fruit Juice and sour milk blend and are neutralized by the soda. Bls ults and breads made with soda are more easily dlsgested than those made With baking powder A cook can work off her grouch by beating a cake. MA RT |