Soda and Sour Milk

Ingredients

• one teaspoon of soda to one pint of sour milk
• two teaspoonfuls to a pint of sweet milk
• one teaspoonful of soda to one jpint of nicely soured
• a pint of sweet milk
• 38 what to get
• one pint of sour milk
• 39 tartar
• one teaspoonful
• one jpint of nicely soured

Directions

1. Great numbers wdio profusely use soda, for light- ening bread, are ignorant of its nature, and not aware that it is ruinous to the human stomach when not neutralized by an acid. When the soda and acid are used in just the right proportions to neutralize each other, they are not considered in- jurious to health, provided they are pure.

2. In olden times sour milk was exclusively used for neutralizing soda. In later times cream-tartar

3. 38 WHAT TO GET FOR BREAKFAST.

4. has been much used instead, as a greater conven- ience. At present it cannot be depended upon, on account of its adulteration ; consequent!}^, cautious people are falling back on sour milk again, feeling confident of its purity. Meantime, somehow, many have lost the knack of compounding soda and sour milk as accurately as their predecessors, who never used too much, neither too little soda, but always the right quantity. My mother's table was always furnished with some kind of sour-milk bread, which was invariably the same, — always just right.

5. AN OLD-SCHOOL HOUSEKEEPER

6. will tell you that this chemical operation should be performed with caution, demanding knowledge and care ; also, that the safest way is to use smoothly-loppered or nicely soured milk instead of partly soured, the exact proportions being one teaspoon of soda to one pint of sour milk.

7. Should you have to resort to milk when only partly soured, the exact amount of soda now de- pends on the acidity of the milk, and you cannot I so accurately proportion your soda as for nicely soured or loppered milk or cream- tartar, which is, or should be, always the same. The safest way now, is to add a part of the measure of cream-

8. SODA AND CREAM-TAKTAR. 39

9. tartar [o your milk that you would use for the same quantity of sweet milk. The addition of this to the partly soured milk will make it the right acidity for the usual measure of soda. You cannot use the whole measure of cream-tartar, which is two teaspoonfuls to a pint of sweet milk, as the measure of soda (one teaspoonful) is only enough to sweeten a part of each acid. This mode relieves you of guessing, which many adopt who have not the skill of guessing just right the required amount, and usually err by getting an .overdose of soda ; hence the effect, — cakes of a golden hue, smelling strong of soda.

10. In the receipts for sour-milk breakfast-cakes, I would have it distinctly understood that I have adopted the following rule as a general one : One teaspoonful of soda to one jpint of nicely soured or loppered milk,

Nutrition, whole recipe (rough)

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.