USING UP THE SOUR MILK.

Auckland Star, Volume 55, Issue 22, 26 January 1924, Page 22

USING UP THE SOUR MILK.

Time was when if we had no fresh milk, but only that which had soured, we used water to mix our homemade bread, and threw the sour milk away, believing that it would surely have spoiled the baking. Nowadays, when we do not need the sour milk for anything else we use it to mix the dough (states an American writer), and get better bread and more of it than if we mixed with water, and quite as good as if we mixed with sweet milk. Another mistake has been corrected recently. Always we have been told that never must we use sour milk or cream to mix cake in which baking powder is used. Nowadays we use baking powder and sour milk in our cup and layer cakes and get a mixture quite as good as if the milk were sweet. When we have sufficient sour cream to make it worth while, say a cupful, we let it get very sour, and then turn it into a square of cheesecloth. The corners of the square arc tied up and the little bundle hung on a nail with a bowl underneath for it to drip in. In a day or two it is taken down, a tiny bit of salt mixed in it, and a spread made for the bread. This, we think, is more delicious than butter. Mixed with chopped olives and walnuts it makes most delicious sandwiches. We use the sour milk with soda and no baking powder for breakfast pancakes, and for soft molasses cakes. The sour milk dish we like best of all, however, is cheese cake. The milk has to be sour enough to clabber, and then has to stand in a draining cloth until all moisture has departed. To a cupful of this mixture, which is really what we once called pot cheese, we add two eggs, and a pint of good milk. Two heaping tablcspoonfuls of sugar, a pinch of salt, and a gencrou9 dash of grated nutmeg are beaten with the eggs, milk and the curdled milk. A deep pie pan is lined with short paste and the bottom sprinkled with seedless raisins. The mixture is poured on this, and the whole is then baked to a light brown in a hot oven.