Show your home and you H ft by ily betsy callister Calli iter SOUR MILK WK W HALL ALL inow know that we ought to use up our four sour milk but many of us are remiss when it come comes to doing it it seems to 0 o much easier to ti throw the tile milk anny when it has la become stale than thal to set it aside to become thoroughly toured soured and then to hunt up a recipe calling for it you really don t need a special sour milk recipe to make uie use of our sour milk in cakes coo cookler cook kled iea murlas or biscuits in fact a recipe Is din dim cult to give gise that hlll alays bold hold good because four sour milk varies and therefore demands more or less 1 eoda soda when oila soda Is used with tour sour milk carbon dioxide Is formed just the sane gas that Is formed by baking eula soia in either case tho the carbon dioxide making makin g its we any Y through the dough or batter when heat beat Is applied produces the desired lightness of texture our experience Is that it Is better to use the soda sparingly and to use some baking ponder even nath ft ath sour milk so as to avoid any excessive soda navor flavor because the amount of add in sour milk varies it Is hard to give precisely the requisite proportion A quarter of a teaspoonful of soda Is enough if a little baking foider Is used with the flour dour in making cakes cookies etc otherwise Other wie wlee a level 11 half halt tea spoonful of eoda soda to a cup of thor hughly sourd milk Is the rule if the sour milk Is very creamy less butterer butt eror ocher shortening Is seeded needed in the recipe then a little more of the sour milk may mn be needed la in order to get enough liquid dont be afraid to use sour milk in any recipe ft here fresh milk and baking are usually used following the suggestions given oven above and your own judgment you cannot but succeed f by mccali i newspaper Newt New paper mu RU service |