Indianapolis Times, Indianapolis, Marion County, 10 July 1936 — Page 22

‘Except for Special “Textures.

many women who ask how to sour milk in baking want to it’ it can be substituted Aor sweet milk in any recfpe. That “gets a yes and no answer—yes, €xcept In recipes where special tex-

Mik that has just turned will ‘need a small amount of soda to neutralize it and enough baking pow-! ‘der to make ithe mixture rise. An eighth’ to a quarter of a teaspoon of soda to a cup of slightly soured ‘milk and the usual amount of baking powder called for in the recipe

‘using sweet milk should be used ‘when sour milk is substituted. . The acidity of the milk must be nsidered, so when milk is thick and definitely sour, the general rule 18 to use one-half teaspoon soda for one cup of sour milk; in that event, omit one teaspoon cream of tartar or two teaspoons baking powder from the ‘recipe.

Soda Isn’t Best Leaven Baking soda by itself is not. or-

dinarily to be recommended as a Jeaven, although it often is used.

alone and satisfactorily, too, in. mak-

dng ginger breads, spice and choco-

late cakes and cookies. "There's always the question as to - whether soda should pe used dry and sifted with the dry ingredients ‘or mixed with liquid and added the _ Jast thing before baking. Most oldfashioned cooks mix the soda with ‘a liquid and nedrly every modern ‘scientific ‘cook 'to a woman sifts it with the dry ingredients. There's argument for both sides. If you nix ‘soda with liquid you do lose some of its potency because a certain ‘amount of the leavening gas escapes ‘before it has a chance to act on the mixture to be baked. But you don’t aun any risk of having tiny bitter * brown spots through your food.

If you mix and sift the dry in- - gredients very thoroughly, repeatIng the process several times until you are sure that the soda is evenly distributed through the flour, you - will find the result satisfactory and you will gain the full benefit of the ‘soda as a leavening agent.

‘Follow the Rules

Many of the old recipes used . enough. extra soda to allow for the Joss before it was added to the “batter or dough, so if you are using " & recipe that tells you to dissolve gine soda in part of the liquid it’s A good idea to follow the rules. “If you are substituting sour milk i sweet in a recipe, then mix tire ‘soda thoroughly with the dry ingredients and proceed as usual. Sour milk makes delicious fine- ~ textured cakes and breads that seem

to stay moist longer than those:*

made with sweet milk. More than ‘this, a cup or less of sour milk is ‘80 much waste unless it is used in ‘bakin

g. Dropped Fruit Cookies * Three eggs, 1}: cups light brown

sugar, 1 cup butter, 4 tablespoon |

sour milk, %; teaspoon soda, 2 teaSpoons baking powder, 3!2 cups flour, % teaspoon cinnamon, 1 cup ‘chopped nut meats, cup seeded and chopped raisins, 1 cup chopped _ currants, 15 teaspoon salt. Cream butter and sugar and add cup flour. Add eggs well beaten ‘and mix well. Add sour milk. Mix and sift flour, salt, soda and cin-

~ namon several times and add to |

fruit and nuts. Mix well and add to first mixture. . Mix thoroughly © and drop from tip of teaspoon onto greased and floured baking sheet. Bake 10 minutes in a moderate ‘oven (350. degrees F.).

Graham Muffins

, These are splendid for breakfast or are delicious toasted and served with salad for lunchecn. ~ One egg, '1 cup sour milk, 3 tablespoons melted butter, 2-3 teaspoon soda, :1 teaspoon salt, 1 jablespoon sugar, '1'2 cups graham flour, 4 tablespoons white flour, 1 teaspoon baking powder. ; Beat egg well. Add sugar, salt, melted butter and milk. Mix and

sift flour, baking powder and soda |

and mix thoroughly with graham flour. Add to first mixture and mix. Bake in miiffin rings in hot oven (375 degrees © for 10 or 15 minutes.

LARGE SELECTICN OF

3 Flic FRYERS

All Sizes and Es

6. & 6. POULTRY _

DR-3431

Adds Food Value to Meals That Are Light in Calorie Count.

It’s the berry ple season and the whole family can rejoice. Rich juicy raspberries, blueberries or blackberries between flaky, golden crusts—where is Shex dessert that is finer? Canned berries, of course, may be used, but the berry pie supreme is to be had only when the berries themselves come fresh and ripe from the bushes. Fruit pies of all varieties make splendid summer - desserts when the rest of the meal is light. A wedge of apple pie with a glass of milk is a satisfying luncheon for a busy office worker. Berry ples with whipped cream are hearty enough to top off dinners in which the meat course is light. The ethereal” concoctions known as chiffon pies can be’ served for party} desserts. :

‘Desirable on Cool Days

Berry pies madé with ‘eggs are excellent to follow vegetable din- |. ners. They are more desirable on cool days than hot, but you will find many a summer menu that needs just this type of dessert to finish itl Plain berry pies are suitable desserts to serve with fish dinners. Broiled fish, creamed potatoes, corn-on-the-cob, tomato and cucumber salad and berry pie is a’ most appetizing summer dinner. Remember that berry pies, like all fruit pies, will boil out if they have half a chance. I think berry pies and rhubarb pies are the worst offenders. ‘Be sure to use a

deep pie dish, build the crust up well |-

around the edge, and press the two edges firmly together. Watch the pie while baking and as soon as the | filling - begins to boll, reduce the heat. This will cook the fruit and |

the two crusts.

? . re

WEEK-END SPECIALS

Leghorn

HENS... Ib. 18¢ =*

Balance of Poultry at Reasonable Prices

“Gapitol Poultry Co.

FRYERS..h. 200

—Free Dressing, Delivery— |

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LARGE WHITE TWIST LOAF

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; i also an

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Gna ly

BESO TEA

he most

PITT

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Black | Xin yo

DILL IRD

Soups S2oaelis 3 cans I5¢

SET Chips Spt TE LT)

LT Sr

ils 1

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Bisquick re 21¢c STi ror eg TR LY

[had] TISSUE

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Nucoa Margarine 1» 20c

P-NUT BUTTER

BANANAS

SF. P- Tal 3 al; 3

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entirely New Line of

ET ROLLS {POCKETBOOK ROLLS CINNAMON ROLLS | CINNAMON TWIST FIG JAM BAR

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BAKED BY AEP BAKERS

A&P Rolls tasted.

GER ROLLS Phe. 8¢ Pre. 10¢ id 10c 3 12s

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LLL RTE ke. 10¢ Cheese Veivees 2.00 33¢

ETE “25¢

delicious you've

3 1 € Fo

SEMINOLE

oF TH LE LM

Clock

sol. Pkg. 1 5¢ c

Fred “Wimpy” Berge Outficla

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Rich, full-flavored sauce

from choice winter apples accordslight=-

ing to a. time-tested recipe

‘made

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Stock .up at this low ‘price.

COUNTRY CLUB

PPLE UC

KRAFT'S MIRACLE

WHIP

x23]

nee | CHEESE

Delicious for Sandwiches

Fo Bread Bhs ib.

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BOOST THE INDIANS

* Sng x Palmolive :

Pickles Sour or OIL a

Country Club,

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Delicious, Flaky Cheese oration

- Cigarettes mo me. | Oc

Supersuds |

" Lifebuoy _

Health Soap: "

Baking Powder x: ton de.

| Te Oc’

. Rumford’s 12-02, 23¢

Coffee sev Dae,

* Drink-Aid Am “Flavors 5¢

| -15¢ Crackers 15¢ French Mustard w Oc

Wesco: _2.1b. Sodas pkg.

Croker ck 3m 10

CAMPBELL'S ASSORTED

SOUPS /

(Except Chicken)

l3723.

EATMORE

i 25¢

“1 5¢ SMOKED PICNICS

| CHICKENS - SALMON STEAKS

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And Rocky River Beverages (Plus Bot. Deposit)

Large { » 0 : : ¢

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Only at Kroger's =: Wesco Tea, the Tea That Does

Not Lose Its Real Tea Flavor When Iced |}

ICED TEA

‘KROGER’S SAUSAGE Better because it's: fresher! Fine cuts of Meats , and rare Spices are selected. Flavors are ex- '° ‘actly right. Just right for the hot summer °

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All Meat ‘Sliced

SALE OF MILK-FED VEAL

EAL

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: Rib: or Loin ab. VEAL : BREAST or NECK ga

Sugar cure Cured Wadley's Milk Fed for Frying Tully Dressed, Sh ”

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