Block · one region of the page, as the scanner read it. It may hold a whole story, part of one, several, or an advertisement; stitching blocks into articles is the next step. Text is supplied OCR.
Page 12 · column 1 of 7 · from the scan, no model involved
By HELEN W. SMITH
Rappahannock New« Contributing Writer
When I attended the spaghetti dinner at RCHS recently — a fund raiser for the senior class trip — Frances Foster, our Rappahannock County Treasurer, had made a delicious fresh apple cake with buttermilk icing for one of the desserts. The buttermilk icing is especially good at keeping the cake moist.
I asked her to share her recipe for my column this week and did a little research on today’s buttermilk. Most of us probably remember our grandmother’s who churned to make butter. The remaining fluid was drained off for use as a nourishing beverage and cooking ingredient.
Factory production of butter began about 1860, but most butter was churned on farms until the 1930s and ’40s. Creameries began to dry the churned buttermilk in the 1940s for more efficient use in baked goods, candy, ice cream mixes, and other dried mixes.
Milk processors then started pro
91.6%