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SUBSTITUTION OF SOUR MILK FOR SWEET MILK
IN COOKING

One-half teaspoon of soda neutralizes one cup of average sour milk. |
One teaspoon of soda is equivalent in leavening power to four teaspoons
of baking powder.

TO MODIFY A RECIPE—
1. Determine the amount of-soda required to neutralize the sour milk. |
2. Multiply the obtained amount of soda by four to get the equivalent of
baking powder. me
3. Subtract the equivalent of baking powder obtained in (2) from. the
amount of baking powder called for in the recipe.
4. Substitute quantity of soda obtained in (1) plus the quantity of baking
his in (3) se the baking powder in the original recipe.

PINEAPPLE UPSIDE DOWN CAKE
2% cups flour :
Y, teaspoon salt
3 teaspoons baking powder \
% cup milk
% cup shortening
1 cup sugar
3 eggs
24% tablespoons butter
1% cups brown sugar —
Pineapple slices
Y, pint whipping cream
Cream shortening until soft. Add sugar gradually. Beat eggs until
fluffy. Add to mixture. Add milk alternately with the sifted dry ingre-
dients. In a round pan, such as a frying pan, place brown sugar, dot with
butter, cover with a layer fine pineapple slices. Pour the cake mixture over
- this and bake. Invert on a large plate. Serve warm or cold with whipped
cream.

FACTS ‘ABOUT MILK

1. Milk ranks first among foods because it furnishes more of the essentials sae

of the diet than any other single food. It is especially valuable as a source ©
of calcium and protein. It also contains phosphorous, fat and vitamins. ||
The nutrients in milk are especially well utilized by the body.

2. Pasteurized milk is milk that has been heated to destroy certain ©
organisms present. Pasteurized milk is equal to raw milk in nutritive
value, except that vitamin C is partially destroyed. This however is of
no account, as we get plenty of vitamin C from other foods. Milk is an —
abundant source of vitamin A.

3. Milk is an economical food, supplying essential nutrients at moderate
cost.
_ Milk needs to be carefully handled from producer to consumer:—
(a) A receptacle should be provided in which the route salesman
may place the bottles of milk.
(b) Take milk in the house and place in refrigerator immediately.
(c) Rinse bottles and caps before pouring milk.
(d) Keep milk bottle covered.
(e) Pour out only enough milk for each meal.
(f) Keep the utensils which hold the milk scrupulously clean.
(g) When empty, rinse, wash and scald bottles.
(h) Return empty bottles daily.
Milk has many uses in cooking, the most common being in cream

soups, scalloped dishes, creamed dishes, flavored milk drinks, milk
— and other milk desserts. :

uman Needs Than Any Other Single Food” se

“Milk Contributes More to Hu