Evening Republican, Volume 15, Number 206, Rensselaer, Jasper County, 31 August 1911 — USES OF BUTTERMILK [ARTICLE]

USES OF BUTTERMILK

SOME RECIPES THAT MAY PROVB OF VALUE. Valuable Ingredient in Either Biscuit, Bread or Pies—Makes Delicious Shortcake—Adds Flavor to Gingerbread and Cookies—Mulled. Buttermilk Spoon Biscuit—One quart of buttermilk, one teaspoonful each of soda and salt, two tablespoonfuls of soft butter and flour enough to make a stiff batter. Drop in hot gem pans and bake in a quick oven. ' '■

Buttermilk Corn Bread—One pint of buttermilk, one teaspoonful each of soda and salt, one well beaten egg, one heaping pint of cornmeal. One heaping tablespoonful of sugar may be added If liked. Bake In a dripping pan or gem pans, in a quick oven. Buttermilk Piecrust —One cupful of buttermilk, one-half cupful of soar cream, one-half teaspoonful each of soda and salt, and flour to make a soft dough. Make out and bake as any piecrust. Buttermilk Shortcake —One pint of rich, fresh buttermilk, one teaspoonful of soda, one teaspoonful of salt, and graham flour to make a tolerably stiff batter. Bake In two jelly cake tins In a brisk oven. When done, spilt and butter them, and spread with any kind of sauce or fresh fruit, mashed and sweetened, and serve either hot or cold, with cream. Buttermilk Cake —Two cupfuls of C sugar, one cupful of butter, two cupfuls of buttermilk, two level teaspoons of soda, one taUlespoonfhl of cinnamon, one-half teaspoonful each of cloves and nutmeg, one cupful each of seeded raisins and currants, and flour to make a not too stiff batter.

Buttermilk Gingerbread—One~Targe cupful of molasses, one well beaten egg, two-thirds cupful buttermilk, fill it up with shortening, two teapsoonfuls of soda, a pinch of salt, one tablespoonful of ginger, and flour to make ft not too stiff to run. Buttermilk Cookies—Cream two cupcqls of sugar and one cupful of butter, add one cupful of buttermilk, one teaspoonful of soda, spices or flavoring to taste, and flour sufficient to roll. Mulled Buttermilk—Heat five cupfuls fresh buttermilk to the belling point, then stir In one spoonful of flour rubbed smooth with one-half of buttermilk. Let it boll to keep It from curdling. If It curdles do not use It. Serve with sugar and cinnamon or nutmeg. Another way to make mulled buttermilk is to add a well beaten egg to one pint of good, fresh buttermilk, boiling for a few minutes, and adding sugar and flavoring to suit. Buttermilk Posset —This is made by boiling fresh, sweet buttermilk, adding noodles, then add sugar to suit the taste. Buttermilk Stew for Invalids—Boll one pint of buttermilk, add a small lump of butter, and sweeten to taste. Or add honey instead of sugar, and a teaspoonful of ginger.—Good Housekeeping Magazine.