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Milk

(Beverages) - (The Community Cook Book)







Sour milk is used to raise doughs and batters, by adding to one pint

solidly sour milk one teaspoonful soda. Mixtures which contain molasses

require more soda.

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BARLEY MILK.

Boil half a pound of pearl barley in one quart of new milk, taking
care to parboil it first in water, which must be poured off, sweeten
with white sugar. This is better made with pearl barley than the
prepared barley.

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RESTORATIVE MILK.

Boil a quarter of an ounce of isinglass in a pint of new milk till
reduced to half, and sweeten with sugar candy.

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SOUR MILK SOUP

Let the milk stand until it jellies, but does not separate. Put it into
a saucepan and let simmer one minute. Then thicken with two generous
tablespoons of flour; blend to a smooth paste with butter. Strain
through a fine sieve and serve in cups or soup plates and sprinkle the
top with maple sugar.

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RICE IN MILK

Clean the rice as for boiling in water; and cook one-half cup of rice
with one and one-half cups of hot milk and one-half teaspoon of salt,
adding a few seeded or sultana raisins if desired. Serve hot like boiled
rice or press into small cups, cool and serve with cream and sugar.

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SOUR MILK BISCUITS

Mix and sift two cups of flour, one-half teaspoon of salt and one-half
teaspoon of soda; cut in one tablespoon of butter, stir in with a knife
enough sour milk to make a soft dough. Roll one-half inch thick; cut in
small rounds and bake in a quick oven about twenty minutes.

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SOUR MILK PANCAKES

Mash fine and dissolve one level teaspoon of baking-soda in three cups
of sour milk; beat one egg well; then put in a little salt and one-half
cup of flour; stir in the milk, make a smooth batter, and last stir in
one tablespoon of syrup. Bake on a hot griddle.

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SOUR MILK COOKIES

Take one cup of butter, one cup of sugar, two or three eggs, and
two-thirds of a cup of sour milk. Dissolve a teaspoon of soda in a
little hot water; add part of it at a time to the milk until it foams as
you stir it. Be careful not to get in too much. Mix up soft only using
flour sufficient to roll out thin. A teaspoon of cardamom seed may be
sprinkled into the dough.

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CLABBERED MILK

One of the most healthful drinks in the world is clabbered milk; it is
far better in a way for every one than buttermilk for it requires no
artificial cult to bring it to perfection. The milk is simply allowed to
stand in a warm place in the bottles just as it is bought, and when it
reaches the consistency of a rich cream or is more like a jelly the same
as is required for cheese, it is ready to drink. Pour it into a glass,
seasoning it with a little salt, and drink it in the place of
buttermilk.

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HOT MILK PUNCH

Beat one egg to a stiff froth with two tablespoons of sugar; add to it
two tablespoons of home-made grape wine; stir all well together, put in
a large drinking glass and fill with hot milk. Grate a little nutmeg on
the top and serve.

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"FLANNEL" CAKES, MADE FROM SOUR MILK

One pint of sour milk, 2 eggs (beaten separately), a little salt, 1
large teaspoon of melted butter, 1 teaspoonful of molasses, 1 good
teaspoon of soda, sifted with enough flour to make a smooth batter.
Beat hard and then add the 2 yolks and the stiffly-beaten whites of
eggs. Bake small cakes on a hot, well-greased griddle. Serve with
honey or maple syrup.









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