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diff --git a/old/65501-0.txt b/old/65501-0.txt deleted file mode 100644 index e9e443e..0000000 --- a/old/65501-0.txt +++ /dev/null @@ -1,2892 +0,0 @@ -The Project Gutenberg eBook of My Hundred Favorite Recipes, by Mary Blake - -This eBook is for the use of anyone anywhere in the United States and -most other parts of the world at no cost and with almost no restrictions -whatsoever. You may copy it, give it away or re-use it under the terms -of the Project Gutenberg License included with this eBook or online at -www.gutenberg.org. If you are not located in the United States, you -will have to check the laws of the country where you are located before -using this eBook. - -Title: My Hundred Favorite Recipes - -Author: Mary Blake - -Release Date: June 4, 2021 [eBook #65501] - -Language: English - -Character set encoding: UTF-8 - -Produced by: Stephen Hutcheson, Lisa Corcoran and the Online Distributed - Proofreading Team at https://www.pgdp.net - -*** START OF THE PROJECT GUTENBERG EBOOK MY HUNDRED FAVORITE RECIPES *** - - - - - My Hundred - _favorite_ Recipes - _Mary Blake_ - - - Copyright - Carnation Milk Products Co. - 1927 - C485—Printed in U.S.A. - - [Illustration: Decorative border] - - “_The turnpike road to people’s hearts I find - Lies through their mouths, or I mistake mankind.” - —Dr. Wolcot_ - -This little book is sent to you in the hope that among its recipes you -will find many new and tasty dishes. My own favorite recipes are -contained herein, one hundred of them, and I can promise that you will -find them all thoroughly practical. - - _Mary Blake_ - - Home Economics Department - Carnation Milk Products Company. - _Offices at_ - Oconomowoc, Wis., Aylmer, Ont., - New York, and Seattle, Wash. - - - - - _The Delight of the New in Cookery_ - - - [Illustration: Dairy farm] - -No matter how old a story cooking is to us, no matter how little zest we -think we have for it, we need only to have a new recipe, a new -ingredient or a new method in cookery held tantalizingly before us to -discover that our interest hasn’t waned after all. For the quest of the -new and better in cookery never loses its allure. - - -_Even Milk has New Secrets to Reveal_ - -Milk, perhaps more than anything else, seems to hold no novelty for us. -Yet we recognize in it our most important food, supplying all the -elements needed for health and growth. We know that doctors and -dietitians insist upon a quart of milk a day for each member of the -family. And we know that the simplest way to provide this milk is -through its generous use in cooking, thereby supplying it in such a -variety of form that no one tires of it. - -It is therefore extremely interesting to discover that milk can -contribute to our cookery a deliciousness of flavor, a smoothness of -texture, a richness, a dependability of result and an economy of other -materials that we have never experienced if we have confined our use of -milk to ordinary bottled milk. - -Only a milk of uniformly high quality and richness can produce such -cooking results. To secure this uniformly high quality and richness many -thousands of women have turned to a form of milk that adds immeasurably -to the success of cookery—Carnation Evaporated Milk. - - -_What Carnation Milk IS_ - -Carnation Milk is simply the purest of rich whole milk, from fine herds, -evaporated to double richness, “homogenized,” and sterilized for safe -keeping. To insure the quality and purity of this milk, the Carnation -Company maintains at the famous Carnation Milk Farms two of the largest -herds of pure bred Holsteins in the world—among them the world’s -greatest milk and butter producers—and introduces this high milk -producing strain into the many herds of “Contented Cows” from which the -milk for the Carnation condenseries is obtained. Carnation field men -constantly supervise these herds to insure the proper care and feeding -of the cows, and the cleanliness of the surroundings and milking -methods. - -It is this better milk—rushed to the Carnation condenseries in -sterilized cans, tested and retested for purity and richness, evaporated -to double richness, “homogenized” to break up the cream globules into -minute particles and keep them uniformly distributed all through the -milk, sealed in clean, air-tight cans and sterilized—that you get in -every can of Carnation. - -Nothing is added to it; nothing taken out except sixty per cent of the -water (milk is eighty-seven per cent water as it comes from the cow). -Perfect sterilization gives it a rich creamy color and insures its -staying sweet and pure indefinitely. - - -_What Carnation Milk DOES_ - -Being doubly rich because of evaporation, Carnation Milk gives to every -dish in which it is used the benefit of its double creaminess. -Naturally, when you use Carnation in its concentrated form, you save -decidedly on butter and cream. - -Being always pure and sweet, never varying in richness and high quality -Carnation gives _uniformly dependable_ results in cookery. Being -“homogenized,” Carnation Milk with its unusually fine and evenly -distributed cream particles gives a creaminess, a velvety smoothness, a -fine texture, that even the finest of bottled milk cannot equal. Soups -and sauces, candies and cakes, ice creams, custards, puddings, waffles -and griddle cakes are among the many dishes to which Carnation gives -this notably smooth, delicate texture. - -Among home economics experts Carnation Milk has an extremely wide -acceptance. These women, to whom cooking is both a science and an art, -choose Carnation not only for the definitely improved quality which it -gives to so many dishes, but because its convenient and dependable form -and its freedom from waste, are in keeping with modern standards of -efficiency in the kitchen. - - -_Carnation as a Baby Food_ - -Our best baby food, of course, is mother’s milk. But if a baby can not -have mother’s milk, then Carnation is recommended, modified according to -the physician’s directions. The tiny butter fat globules, evenly -distributed, make Carnation Milk easy for the baby to digest. Then too, -because of the heat of sterilization, the curd formed in the stomach is -softer and more easily digested than that formed by raw milk. - -You can get Carnation anywhere, take it anywhere, with the utmost -confidence that the milk’s purity and controlled uniformity will protect -the baby from upsets so often caused by milk of changing and uncertain -quality. If you would like more information about Carnation for baby -feeding, I will gladly send you one of our interesting folders, which -deals with this subject. - - -_Now Try Carnation_ - -The recipes which follow have been perfected in our own kitchen, to -insure your obtaining the superior results which the quality of -Carnation Milk makes possible. - -Order Carnation today from your grocer and prepare to enjoy “the delight -of the _new_ in cookery.” - - [Illustration: Carnation Milk] - - CARNATION MILK FOR BETTER COOKING - - - - - GENERAL DIRECTION - - -_Making Accurate Measurements_ - -In order to insure perfect results measurements should be accurately -made and directions carefully followed. Use standard measuring cups and -spoons and make all measurements absolutely level. In order to do this -fill the cup or spoon and then level with a knife. Half, quarter, and -third cupfuls are indicated by marks on the cup. To measure a half -spoonful, fill the spoon, level, and then divide lengthwise. To measure -a quarter spoonful divide the halves crosswise. - -Flour should always be sifted once before measuring. - -In measuring butter and other solid fats, pack solidly. When the recipe -calls for a certain amount of butter melted, measure before melting. -When it calls for melted butter, measure after melting. - - -_Standard Measurements_ - - tsp. teaspoon - tbsp. tablespoon - - 3 tsp 1 tbsp. - 16 tbsp 1 cup - 2 cups 1 pint - 2 pints 1 quart - 2 cups solid fat 1 pound - 2 cups gran. sugar 1 pound - 2⅔ cups powdered sugar 1 pound - 2⅔ cups brown sugar 1 pound - 4 cups flour 1 pound - 1 sq. bitter chocolate 1 ounce - - -_Precautions to be Observed in Heating Milk_ - -Since milk scorches very easily it is advisable to heat it in a double -boiler. If heated directly over the fire the heat should be low or an -asbestos mat should be placed under the pan. If a double boiler is not -used the milk requires careful watching and stirring to prevent -scorching. - - -_The Use of Carnation as Cream or Milk_ - -If you wish to use Carnation in place of cream, use it undiluted. Used -as milk, dilute it with an equal amount of water. Use half Carnation and -half water in any recipe calling for milk. - - - - - _Soups_ - - - [Illustration: Soups] - -Cream soups make a delightful addition to the diet and provide a -splendid way to include more milk. They also are an excellent means of -using left over vegetables, vegetable water, and the liquid from canned -vegetables. Cream soups not only stimulate the appetite, causing the -digestive juices to flow more freely, but also are very nutritious. -Because Carnation Milk is rich and creamy it is the secret of the -creaminess of these soups. - - -_Garnishes for Cream Soups_ - -What a magic effect a little garnishing has and how easily it converts a -simple dish of soup into one that is deliciously attractive! The -following garnishes are all suitable for cream soups: - - Vegetables cut in fancy shapes - Dash of paprika - Bit of chopped parsley - Little grated cheese - Spoonful of whipped cream - Spoonful of puffed rice - Croutons - Toasted cheese sticks - Squares of custard - - -CREAM OF TOMATO SOUP - - 1 can of tomato soup - 1 tall can of Carnation Milk - -Heat the milk and the tomato soup in different pans but at the same -time, watching carefully to prevent scorching. When both are piping hot -(not boiling) and you are ready to serve, pour the hot tomato into the -hot Carnation and serve immediately. To avoid curdling be sure to pour -the tomato into the milk instead of vice versa. Do not combine the -tomato and milk until ready to serve as these should be heated -separately. This makes a thick and delicious soup. Serves 4. - - CARNATION MILK MAKES CREAMY SOUPS - - -CREAM OF PEA SOUP - - 1 No. 2 can peas - 1 slice onion - 1½ tsp. sugar - 1½ tsp. salt - ⅛ tsp. pepper - 2 tbsp. butter - 2 tbsp. flour - 1 cup Carnation Milk - 1 cup water - -Drain and measure liquid from peas and add enough water to make 2 cups -of liquid. Add peas, onion, sugar, salt, and pepper and simmer for 15 -minutes. Rub through a sieve. Make a white sauce of butter, flour, and -Carnation diluted with water. Add paprika. Combine pea mixture and white -sauce and serve while hot. Serves 6. - - -CREAM OF POTATO SOUP - - 3 medium sized potatoes - 2 slices onion - 2 tbsp. butter - 2 tbsp. flour - 1½ tsp. salt - ⅛ tsp. pepper - ¼ tsp. celery salt - 2 cups Carnation Milk - 2 cups potato water - 1 tbsp. chopped parsley - -Cut potatoes in small pieces and cook with onion in boiling salted water -until tender—use 3 cups of water and ½ teaspoon salt. Drain (saving the -potato water) and rub the potatoes through a sieve. There should be -about 2 cups of potato pulp. Make a white sauce of the butter, flour, -seasonings, Carnation, and potato water. Add slowly to the potatoes, -stirring to keep smooth. Reheat in the double boiler. Sprinkle with -chopped parsley and serve very hot. Serves 6. - - -CREAM OF CELERY SOUP - - 3 cups celery - 1 slice onion - 2 tbsp. butter - 3 tbsp. flour - 1 tsp. salt - ⅛ tsp. pepper - 2 cups Carnation Milk - 2 cups celery liquor - Paprika - -Wash, scrape, and cut celery in ½ inch pieces; cook with slice of onion -in 3 cups boiling water until celery is soft—about 30 minutes. Drain -(saving the celery liquor) and rub through a sieve. Make a white sauce -of the butter, flour, seasonings, Carnation, and celery liquor. Combine -celery pulp and white sauce and serve while hot. Serves 6. - - -CREAM OF MUSHROOM SOUP - - 1 can of mushrooms (8-oz.) (Get can containing stems and broken - pieces) - 2 tbsp. butter - 3 tbsp. flour - ⅛ tsp. pepper - 1 tsp. salt - 2 cups Carnation Milk - Paprika - -Drain and measure liquor from mushrooms and add enough water to make 2 -cups of liquid. Add chopped mushrooms and simmer for 15 minutes. Make -white sauce of the butter, flour, seasonings, and Carnation. Add -mushrooms with their liquid and serve while hot. Serves 6. - - -OYSTER STEW - - 1 pint oysters - 2 cups Carnation - 2 cups water - 2 tbsp. butter - 1 tsp. salt - ⅛ tsp. pepper - ¼ tsp. celery salt - 1 tbsp. chopped parsley - Paprika - -Carefully clean the oysters, removing any bits of shell. Heat in their -own liquor until the edges curl. Season and add with butter and parsley -to the 2 cups of Carnation and 2 cups of water which have been scalded -together. Serves 6. - - CARNATION MILK MAKES RICH SAUCES - - - - - _Sauces_ - - -_For Fish and Vegetables_ - -How tempting a most ordinary food is made by the addition of an -attractive sauce—one that is smooth and creamy, with delicate flavors -well blended! The generous use of a variety of sauces is, to be sure, -one of the secrets of French cookery. Sauces containing liberal amounts -of milk not only stimulate the appetite and cause digestive juices to -flow more freely but also are very nutritious. - - -WHITE SAUCE - - Butter Flour - - No. 1 For Cream Soups ½ tbsp. ½ tbsp. - No. 2 For Creamed Vegetables 1½ tbsp. 1½ tbsp. - No. 3 For Croquettes 3 tbsp. 3 tbsp. - - ½ tsp. Salt - few grains Pepper - ½ cup Carnation - ½ cup Water - -Melt fat in top part of double boiler; add flour and seasonings and mix -thoroughly. Add the Carnation diluted with the water and stir constantly -until smooth and thick. Place over hot water and continue cooking for 10 -minutes, stirring occasionally. - - -CHEESE SAUCE - -Add ⅓ cup of grated cheese to 1 cup of White Sauce No. 2 and stir until -it is melted. Serve hot with vegetables or fish. - - -PIMIENTO SAUCE - -Add 3 tbsp. chopped pimiento to 1 cup of white sauce No. 2. Serve hot -with vegetables or fish. - - -EGG SAUCE - -Add 1 chopped hard cooked egg, 1 tbsp. chopped parsley, and ¼ tsp. -celery salt to 1 cup of white sauce No. 2. Serve hot with vegetables or -fish. - - -CAPER SAUCE - - ½ cup Carnation Milk - ½ cup water - 2 tbsp. butter - 2 tbsp. flour - 1 small onion - ½ tsp. salt - ⅛ tsp. pepper - ¼ cup capers - -Scald the Carnation and water together. Melt the butter, add chopped -onion and when brown add the flour and let brown; add the salt, pepper, -and scalded milk, stirring constantly. Cook for about five minutes and -add the drained capers. Serve hot with fish. - - -MOCK HOLLANDAISE SAUCE - - 1 tbsp. butter - 2 tbsp. flour - ½ tsp. salt - ⅛ tsp. pepper - ¾ cup Carnation Milk - 2 egg yolks - ¼ cup butter - 1 tbsp. lemon juice - Few grains cayenne - -Follow method given above for White Sauce. Stir in beaten egg yolks -after sauce is cooked and then add butter, bit by bit, and finally the -lemon juice. Serve hot with vegetables or fish. - - - - - _Fish_ - - - [Illustration: Fish] - -A variety of canned fish available at all times and places can be easily -converted into a number of appetizing dishes which add variety to the -menu. By keeping a selection of these canned products on hand the -housewife is always prepared for the unexpected guest. - - -SALMON CROQUETTES - - 1 cup white sauce No. 3 (see recipe page 7) - 1¾ cup flaked salmon - 1 tsp. lemon juice - Salt and pepper - 1 egg - Bread crumbs - Parsley - -Add flaked salmon and lemon juice to white sauce and season with salt -and pepper. Shape, roll in crumbs, then in slightly beaten egg, and -again in the bread crumbs. Fry in deep fat, heated until hot enough to -brown a piece of bread in 40 seconds (375°F). Drain and garnish with -parsley. Serves 5. - - -SHRIMP WIGGLE - - 2¼ tbsp. butter - 2¼ tbsp. flour - ½ tsp. salt - Few grains pepper - Paprika - ¾ cup Carnation Milk - ¾ cup water - 1 cup shrimps - 1 cup canned peas - -Make a white sauce of the butter, flour, seasonings, and Carnation -diluted with the water. Drain the shrimps, remove the dark vein; break -the shrimps into pieces and add to white sauce. Also add the drained -peas. When the mixture is thoroughly heated serve on toast points. -Garnish with parsley or olives. Serves 5. - - -TUNA FISH A LA KING - - 2 tbsp. butter - ½ green pepper, shredded - 1 hard cooked egg - ½ cup chopped mushrooms - 3 tbsp. flour - 1 cup Carnation Milk - 1 cup water - Salt and pepper - 1½ cups tuna fish - ½ cup peas - -Sauté green pepper and mushrooms in butter until tender (about 10 -minutes), keeping covered while cooking. Remove mushrooms and pepper and -blend flour with the fat. Add the Carnation diluted with the water and -cook until the mixture is thickened, stirring constantly to prevent -lumping. Place flaked tuna fish, peas, egg, mushrooms, and pepper in top -of double boiler. Pour over this the sauce and continue cooking over hot -water for 10 minutes. Serve in patty shells or on toast points. Serves -6. Lobster or shrimp may be used instead of tuna fish. - - - - - _Meats_ - - - [Illustration: Meats] - -Both fish and meat are important sources of tissue building material. -The following recipes illustrate a few of the interesting combinations -possible in preparing meat. - - -CREAMED CHIPPED BEEF - - ¼ lb. chipped beef - 2 tbsp. butter - 2½ tbsp. flour - Pepper - ½ tsp. salt - ¾ cup Carnation Milk - ¾ cup water - -Shred the dried beef, cover with hot water, let stand 10 minutes, then -drain. Make a white sauce of the butter, flour, seasonings, and -Carnation diluted with ¾ cup water. Add the chipped beef and serve on -toast points or with mashed or baked potatoes. Serves 4. - - -CHICKEN A LA KING - - 2 tbsp. butter or chicken fat - ¼ green pepper, shredded - ¾ cup mushrooms, chopped - 3 tbsp. flour - ¼ pimiento, shredded - 1 cup chicken broth - 1 cup Carnation Milk - Salt and pepper - 1½ cups cold chicken - -Sauté the green pepper and mushrooms in the butter until tender (about -10 minutes), keeping them covered while cooking. Remove the mushrooms -and peppers and blend the flour and seasonings with the fat left in the -pan; then add the broth and Carnation and cook until thickened, stirring -constantly. Place the chicken, cut in ½ inch dice, pimiento, green -pepper, and mushrooms in top part of double boiler. Pour over this the -sauce and continue cooking over hot water for 10 minutes. Serve in patty -shells or on toast points. Serves 6. - - -CARNATION BAKED HAM - - 1 slice ham about 2 inches thick - 1 tbsp. flour - 2 tbsp. brown sugar - ¾ cup Carnation Milk - ¾ cup water - -Trim off fat, cut into small pieces, and mix with the sugar. Rub the -flour into the ham, then put into a baking dish. Sprinkle fat-sugar -mixture over the top and pour over it the Carnation diluted with water. -Place in a hot (425°F) oven. After 15 minutes reduce the temperature to -275°F—a slow oven. Bake until tender, about 2½ hours. Garnish with hard -boiled eggs and parsley. Enough milk should remain for gravy. Large -slice of ham serves 8. - - CARNATION MILK IS CONVENIENT AND ECONOMICAL - - -BEEF LOAF - - ½ lb. pork - ½ lb. veal - 1 lb. beef - ½ cup bread crumbs - ½ onion, finely minced - ⅓ cup Carnation Milk - ⅓ cup water - 1 egg, slightly beaten - 1½ tsp. salt - Few grains pepper - 4 thin slices of fat salt pork or bacon - -Put meat through a food chopper, mix, and add ingredients in order -given. Shape in a loaf; put in a pan and lay across the top of the loaf -the slices of salt pork or bacon. Place in a hot oven (425°F). After 15 -minutes reduce the heat to 300°F—a slow oven. Bake 1½ hours, basting -frequently. Garnish with parsley. Serves 6. - - -PORK CHOPS AND POTATOES A LA CARNATION - - 6 potatoes - 1½ tsp. salt - Few grains pepper - 1 tbsp. butter - ¾ cup Carnation Milk - 1¼ cups water - Bread crumbs - 2 tbsp. flour - 6 pork chops - 1 egg - -Scald Carnation and water in a double boiler. Pare and slice potatoes in -¼ inch slices. Place a layer in a buttered baking dish, sprinkle with -salt and pepper, dredge with flour, and dot over with bits of butter. -Repeat and add the scalded milk until it can be seen through the top -layer. Dip pork chops in egg and roll in bread crumbs. Place on top of -potatoes and bake in a moderate (350°F) oven until the potatoes are -soft. Serves 6. - - -CREAMED SWEET BREADS - - 1 lb. sweetbreads - 1 tbsp. vinegar or lemon juice - ⅔ cup peas - 2¼ tbsp. butter - 2¼ tbsp. flour - Pepper - ½ tsp. salt - ¾ cup Carnation - ¾ cup water - -Soak the sweet breads in cold water for an hour. Cook until tender -(about 20 minutes) in boiling water to which ½ tsp. salt and 1 tbsp. -vinegar or lemon juice have been added. When tender plunge into cold -water to harden. Remove membranes and cut or break into small pieces. -Add the peas. Make a white sauce of the butter, flour, seasonings, and -Carnation diluted with ¾ cup water. Add sweet breads and peas, reheat -and serve in patty cases or on toast points. Diced chicken or mushrooms -may be added, if desired. Serves 6. - - -CARNATION VEAL BIRDS - - 1½ lbs. veal steak (¼ inch thick) - 3 slices bacon - ½ small onion - 1 tbsp. butter - ½ cup bread crumbs - ½ tsp. salt - ⅛ tsp. pepper - 1 tsp. summer savory - 3 tbsp. bacon drippings - ½ cup Carnation Milk - -Cut veal steak into strips 4×2½ inches, each strip making a bird. Chop -trimmings of veal, bacon, and onion and brown in 1 tbsp. butter. Add -bread crumbs, salt, pepper, and savory. Moisten with hot water. Spread -each piece of veal with a thin layer of the mixture being careful not to -put it too close to the edge. Roll and fasten with skewers or white -cord. Sprinkle with salt and pepper, dredge with flour, and fry in bacon -drippings until well browned. Add water to half cover the meat and cook -slowly about 40 minutes or until tender. Take birds out of pan and -remove skewers or cord. Add Carnation to the juice in the pan and heat. -Pour this gravy over the birds and serve at once. Serves 5. - - CARNATION MILK FOR CREAMING VEGETABLES - - - - - _Vegetables_ - - -Serving vegetables in an attractive form is an important part of cookery -because of the value of vegetables in the diet. They add the necessary -bulk, some contain energy yielding material, some furnish tissue -building material, but their greatest value lies in their rich mineral -and vitamin content, both of which are essential for growth and for -health. Doctors and dietitians advise the daily serving of at least two -vegetables besides potato, one of these to be served in the raw form, as -in a salad. - -In order to prevent loss of minerals and destruction of vitamins it is -best to cook the vegetables in the shortest time possible and in a small -amount of water. Since the water in which vegetables are cooked or -canned is rich in minerals it should never be discarded. It can be used -for soups and for creaming the vegetables. - - -SPINACH AU GRATIN - - 3 tbsp. butter - 3 tbsp. flour - ½ tsp. salt - ⅛ tsp. pepper - ½ cup Carnation Milk - 1 can Spinach (No. 2) - ¾ cup Spinach liquid - ¼ cup grated cheese - Stir ½ cup dried bread crumbs in 2 tbsp. butter, melted - -Melt the butter; add flour and seasonings and mix thoroughly; add -Carnation and the liquid drained from the can of spinach. Stir -constantly until smooth and thick. Add the grated cheese and as soon as -this is melted add the spinach. Put the mixture into a casserole, cover -with buttered bread crumbs and put in the oven for 10 minutes or until -the crumbs are browned. Serves 5. - - -SCALLOPED CABBAGE - - 1 medium head of cabbage - 3 slices of broiled bacon - 1 cup of White Sauce No. 2 (see page 7) - ½ green pepper - ½ cup bread crumbs stirred in - 2 tbsp. melted butter - -Cut cabbage in quarters, cook in boiling salted water (using 1 tsp. salt -to 1 quart water) until tender—about 15 minutes. Cut the broiled bacon -in small squares, dice the green pepper, and add both to the white -sauce. Put alternate layers of cabbage and white sauce in a casserole, -shaking salt over each layer of cabbage before adding the white sauce. -Cover the top layer with buttered crumbs and brown in a moderate oven. -Serves 6. - - -CORN SOUFFLE - - 3 tbsp. butter - 4 tbsp. flour - 1 tsp. salt - ⅛ tsp. pepper - ¼ tsp. celery salt - ½ cup Carnation Milk - ½ cup water - 1 cup canned corn - 2 tbsp. chopped pimiento - 3 eggs - -Make white sauce of the butter, flour, seasonings, and Carnation diluted -with the water. Add the corn, pimiento, and beaten egg yolks. Fold in -beaten egg whites and pour into buttered baking dish; bake in a slow -oven until firm (about 30 minutes). Serves 5. - - [Illustration: CREAMED VEGETABLES] - - -CREAMED VEGETABLES - -Use 2 cups of vegetable to one cup of white sauce No. 2 (see page 7). In -making the white sauce use the water in which the vegetables have been -cooked, rather than plain water. Pour the white sauce over the -vegetables and mix gently with a fork so as to preserve the dices, -squares, strips, or slices of vegetable. Variety may be obtained by -adding grated cheese, diced pimiento, shredded green pepper, chips of -broiled bacon, or celery salt to the white sauce. - - -STUFFED BAKED POTATO - - 6 medium sized potatoes - 2 tbsp. butter - 1 tsp. salt - ½ tsp. pepper - 2 tbsp. Carnation Milk - 2 tbsp. water - 1 egg white - 2 tbsp. grated cheese - -Bake potatoes in a hot oven for 45 minutes or until soft. Remove from -oven and cut off the top third of each; then scoop out insides. Mash -potatoes, add seasoning, and then the Carnation and water heated -together; beat well; add egg white well beaten. Refill potato shell; -sprinkle top with grated cheese and put into a hot oven to brown. Serve -at once. Serves 6. - - -BAKED CAULIFLOWER - - 1 medium cauliflower - 1 cup white sauce No. 2 (see recipe page 7) - ⅓ cup bread crumbs stirred in - 1 tbsp. melted butter - -Remove leaves and trim off stalk from the cauliflower. Soak in a -solution of 1 tbsp. vinegar, 1 tsp. salt, and 1 quart of cold water for -5 minutes to remove dirt and insects. Cook whole, stem up, in boiling -salted water until tender (about 10 minutes). Put cauliflower in a -buttered baking dish, pour the white sauce over it, and cover with -buttered bread crumbs. Brown in a moderate oven. Serves 6. - - - - - _Salads_ - - - [Illustration: Salads] - -Salads served crisp and cold add zest and variety to any meal. The -secret of an attractive salad is to have all of the ingredients -thoroughly chilled and drained. In combining them use a fork, mixing -carefully so as not to mash the ingredients. Add the dressing just -before serving. - - -TOMATO SALAD - - 6 tomatoes - 1 head of lettuce - Mayonnaise - -Select tomatoes of good shape and color. Peel and cut 3 thin slices off -the top of each tomato and arrange on lettuce on salad plates. Cover -slices and top of tomato with mayonnaise (see page 14); sprinkle with -paprika. - -If desired, the inside of the tomato may be scooped out and the cup -sprinkled with salt. Then invert and chill; when ready to serve add a -chicken filling made by combining 1 cup chopped chicken, ½ cup diced -celery, and ⅓ cup nuts with mayonnaise. Or a vegetable filling may be -made by combining diced tomato, ¾ cup of diced celery, ⅓ cup nuts, and ½ -cup chopped olives or sweet pickles with mayonnaise. Serves 6. - - -STUFFED CELERY - - 6 stalks celery - ⅔ cup cream cheese - 2 tbsp. Carnation Milk - ¼ tsp. salt - 1 tsp. onion juice - Paprika - Mayonnaise - 1 tsp. chopped green pepper - Lettuce leaves - -Select crisp stalks of celery having deep grooves. Add milk and -seasoning to the cream cheese. Pile mixture securely into the grooves of -celery, leaving a fluffy, rough surface. Cut into 4 inch lengths. Select -a small crisp celery tip and place into one end. Sprinkle with paprika -and lay two or three stalks on a lettuce leaf. Serve with mayonnaise -(see page 14). Serves 6. - - CARNATION MAKES THE DRESSING CREAMY - - -PEACH SALAD - - 6 peaches - Lemon juice - 2 tbsp. Carnation Milk - ½ cup cream cheese - Lettuce leaves - ½ cup mayonnaise - -Peel and cut peaches in half (or use halves of canned peaches). Sprinkle -with lemon juice to prevent discoloring. Place 2 halves on lettuce leaf -on each salad plate. Soften cheese with the Carnation Milk and combine -with the mayonnaise. Put mixture into a pastry bag and fill the hollows -of peaches leaving a rose on top, or simply fill carefully with a spoon. -Serves 6. - - -CARNATIONNAISE -(Mayonnaise) - - 4 tbsp. flour - 1 tbsp. sugar - 1 tbsp. mustard - 1 tsp. salt - Paprika - 1 cup salad oil - ⅔ cup Carnation Milk - ¼ cup cider vinegar - ¾ cup water - 1 egg - -Mix dry ingredients and to this add gradually ¼ cup of salad oil, ¼ cup -of cider vinegar, and ¾ cup of water. Stir until smooth. Cook over a -slow fire until thick and the flour is well cooked, stirring constantly. -Remove from fire and beat into the mixture 1 egg (which has been -slightly beaten), ⅔ cup of Carnation Milk, and ¾ cup of salad oil. Add -the milk and oil slowly and beat very smooth. This makes 3 cups of -mayonnaise. It will keep indefinitely. - - -FRUIT SALAD DRESSING - -Carnationnaise is delicious for fruit salads. If a creamier dressing is -desired combine ½ cup whipped Carnation (see directions page 31) and 1 -cup of Carnationnaise. - - -THOUSAND ISLAND DRESSING - - 2 cups Carnationnaise - ½ cup Chili sauce - 1 tsp. finely cut onion - 3 tbsp. diced pimiento - 3 tbsp. diced green pepper - 2 hard cooked eggs, cut fine - 3 tbsp. chopped sweet pickle - -Mix the ingredients and keep in a cool place until ready to use. -Excellent with any vegetable salad. - - -NO EGG MAYONNAISE - - ½ tsp. salt - Few grains pepper - ½ tsp. mustard - ½ tsp. sugar - ¼ tsp. paprika - 2 tbsp. Carnation Milk - ½ cup salad oil - 1 tbsp. lemon juice or vinegar - -Mix dry ingredients with Carnation. Add oil gradually, beating -constantly. Add lemon juice or vinegar and beat until smooth. This makes -⅔ cup of dressing. - - -COOKED SALAD DRESSING - - 1 tsp. mustard - 1 tsp. salt - Dash cayenne - 2 tbsp. sugar - 1½ tbsp. flour - ½ cup Carnation Milk - 2 egg yolks, beaten - ½ cup water - 2 tbsp. melted butter - ¼ cup vinegar - -Mix dry ingredients in top of double boiler. Gradually add egg yolks and -butter; then add the Carnation diluted with the water; stir constantly -to keep smooth. Cook over hot water for 10 minutes. Remove from fire, -cool, and add vinegar. - - CARNATION MILK FOR BETTER BAKING - - - - - _Quick Breads_ - - -Breads which are lightened by means of yeast (see recipe page 30) are -called “yeast breads” while those lightened by other leavening agents -are termed “quick breads”. The latter can be prepared in a very short -time and are intended to be served at once while they are fresh and hot. - - -PLAIN MUFFINS - - 2 cups bread flour - 4 tsp. baking powder - 2 tbsp. sugar - ¾ tsp. salt - 1 egg - ⅓ cup Carnation Milk - ⅔ cup water - 2 tbsp. melted fat - -Sift dry ingredients. Beat egg and add Carnation diluted with the water; -add melted fat. Stir liquid quickly into the dry ingredients. Pour -immediately into oiled muffin tins. Bake 20-25 minutes in a hot (425°F) -oven. Makes 12 muffins. - - -GRAHAM DATE MUFFINS - - 1 cup bread flour - 1 cup graham flour - 4 tsp. baking powder - 2 tbsp. sugar - ¾ tsp. salt - ½ cup chopped dates - 2 tbsp. melted fat - 1 egg - ⅓ cup Carnation Milk - ⅔ cup water - -Sift the bread flour, baking powder, sugar, and salt and add to the -graham flour; add the dates. Beat the egg and add Carnation diluted with -the water; add melted fat. Stir liquids quickly into the dry -ingredients. Pour immediately into oiled muffin tins. Bake 20-25 minutes -in a hot oven (425°F). Makes 12 muffins. - - -NUT BREAD - - 1½ cups bread flour - 1½ cups graham flour - 4 tsp. baking powder - ⅓ cup sugar - 1 tsp. salt - 1 egg - 1 cup chopped nuts - ¾ cup water - ¾ cup Carnation Milk - 2 tbsp. fat, melted - -Sift baking powder, sugar, salt, and bread flour and add to the graham -flour; add the chopped nuts. Mix the melted fat, Carnation diluted with -the water, and well beaten egg. Combine liquids quickly with the dry -ingredients. Pour into a greased loaf pan, cover and let stand for 20 -minutes; bake in a hot (400°F) oven. - - -JIFFY COFFEE CAKE - - 2 cups flour - 3 tsp. baking powder - ¼ cup sugar - ½ cup cold fat - ½ cup currants - ⅓ cup Carnation Milk - ⅔ cup water - 1 egg - -Sift the dry ingredients, rub or cut in the fat, and add the currants. -Mix the beaten egg with the Carnation diluted with the water; add to the -flour mixture. Pour into a greased pan, sprinkle with sugar and -cinnamon, and bake in a moderate (375°F) oven for about 40 minutes. - -The same recipe may be used for a DUTCH APPLE CAKE. After the mixture is -poured into the pan, press sharp edge of sliced apples into dough in -parallel rows. Sprinkle top with 3 tbsp. sugar mixed with ½ tsp. -cinnamon. Bake in a moderate (375°F) oven for 40 minutes. - - [Illustration: QUICKBREADS] - - -BAKING POWDER BISCUITS - - 2 cups bread flour - 4 tsp. baking powder - 1 tsp. salt - 4 tbsp. cold fat - 2 tsp. sugar - ¼ cup Carnation Milk - ½ cup water - -Sift dry ingredients, rub in shortening with finger tips or cut in with -two knives. Add Carnation diluted with the water and mix to soft dough. -Toss on slightly floured board, roll or pat out to ¾ inch thickness, and -cut with biscuit cutter. Brush top with thin layer of melted fat. Bake -in a hot (450°F) oven for 10 to 12 minutes. Makes about 14 biscuits. -EMERGENCY BISCUITS are made by using the same recipe, changing the -liquid to ⅓ cup Carnation and ⅔ cup water. Drop by spoonsful onto a -greased tin and bake. - - -PIN WHEEL BISCUITS - - 2 cups bread flour - 4 tsp. baking powder - 1 tsp. salt - 3 tbsp. sugar - 4 tbsp. cold fat - ¼ cup Carnation Milk - ½ cup water - ⅓ cup chopped raisins - 2 tbsp. chopped citron - ⅓ tsp. cinnamon - 2 tbsp. sugar - -Sift the first four ingredients, rub or cut in the shortening. Add -Carnation diluted with the water and mix to soft dough. Toss on slightly -floured board, pat or roll to ¼ inch thickness, sprinkle with raisins, -citron, cinnamon, and sugar. Roll like a jelly roll. Cut off pieces ¾ -inch in thickness and place on a greased tin. Bake in a hot oven (450°F) -for 10 to 15 minutes. - - -SCONES - - 2 cups pastry flour - 4 tsp. baking powder - 2 tsp. sugar - 1 tsp. salt - 4 tbsp. fat - 2 eggs - 3 tbsp. Carnation Milk - 3 tbsp. water - -Sift dry ingredients, rub or cut in fat. Dilute Carnation with water; -add milk with beaten eggs (reserving a little of the egg white); mix to -soft dough. Roll out to ¾ inch thickness, cut into squares or diamond -shapes. Brush over with a little of the reserved egg white and sprinkle -with sugar. Bake in a hot (450°F) oven. - - - - - _Cakes_ - - - [Illustration: Cakes] - -The secret of making a light, feathery cake of velvety smoothness lies -in the selection of materials of good quality, accurate measurements, -and correct blending of ingredients. Always sift the flour once before -measuring. Carefully follow the directions given for combining -ingredients. To obtain a level cake it is well to push the dough toward -the corners of the pan before putting the cake in the oven. When the -cake is well browned, shrunken from the edge of the pan, and when the -dough springs back quickly if slightly dented in the center, the cake is -done. - - -DEVIL’S FOOD CAKE - - 1¾ cups pastry flour - 2 tsp. baking powder - ½ tsp. soda - ½ tsp. salt - 5 tbsp. Carnation Milk - 5 tbsp. water - 1 cup sugar - ⅜ cup fat - 2 eggs - 2 squares chocolate - ½ tsp. vanilla - -Measure flour after sifting once. Resift with baking powder, soda, and -salt. Dilute the Carnation Milk with the water. Cream fat and sugar -thoroughly. Add well beaten eggs and beat until mixture is light colored -and fluffy. Add the melted chocolate and stir until well blended. Add -flour and milk alternately to the creamed mixture, beginning and ending -with the flour as this helps to keep the mixture creamy. Add vanilla the -last few stirs. Pour immediately into pan that has been well oiled and -dusted with a thin film of flour. Bake in a moderate (360°F) oven. - - -PLAIN CAKE - - 1⅓ cups pastry flour - 2½ tsp. baking powder - ¼ tsp. salt - 3 tbsp. Carnation Milk - 5 tbsp. water - ¼ cup fat - ¾ cup sugar - 1 egg - ½ tsp. vanilla - -Measure flour after it has been sifted once. Resift flour with baking -powder and salt. Dilute the Carnation with the water. Cream the fat and -sugar thoroughly. Add well beaten egg and beat until the mixture is a -light color and creamy. Add the flour and milk alternately to the -creamed mixture, beginning and ending with the flour, as this helps to -keep the mixture creamy. Add the flavoring last. Pour into tins that -have been oiled and dusted with a thin film of flour. Bake in a moderate -(375°F) oven. - - CARNATION MAKES FINE TEXTURE CAKES - - -SPICE CAKE - - 1 tsp. cinnamon - ½ tsp. nutmeg - ½ tsp. cloves - Few grains cayenne - 1½ tbsp. boiling water - 1¾ cups pastry flour - 3 tsp. baking powder - ¼ tsp. salt - 2 eggs - 4 tbsp. Carnation Milk - 6 tbsp. water - ½ cup fat - 1 cup sugar - -Soak spices in boiling water. Measure flour after sifting once. Resift -twice with the baking powder and salt. Dilute Carnation with the water. -Cream fat and sugar thoroughly. Add well beaten eggs and beat until the -mixture is light and fluffy. Add spices, then the flour and milk -alternately, beginning and ending with the flour. Bake in a moderate -(375°F) oven. - - -WHITE CAKE - - 1½ cups pastry flour - 3 tsp. baking powder - ½ tsp. salt - 2 tbsp. Carnation Milk - ½ tsp. vanilla or almond - 6 tbsp. water - ⅜ cup fat - 1 cup sugar - 2 egg whites - -Measure flour after sifting once. Resift with baking powder and salt. -Dilute Carnation with the water. Cream fat and sugar thoroughly. Add -unbeaten egg whites and beat until mixture is very light. Add flour and -milk alternately, beginning and ending with flour. Add flavoring. Bake -in a moderate (375°F) oven. - - -CARAMEL NUT CAKE - - 1½ cups pastry flour - 2 tsp. baking powder - ¼ tsp. salt - ¼ cup Carnation Milk - ¼ cup water - ⅓ cup shortening - 1 cup brown sugar - 2 eggs - ½ cup chopped nuts - ½ tsp. vanilla - -Measure flour after sifting once. Resift with baking powder and salt. -Dilute Carnation with the water. Cream fat and sugar thoroughly. Add -well beaten eggs and beat until mixture is light and creamy. Dredge the -nuts with part of the flour. Add flour and milk alternately to the -creamed mixture, beginning and ending with the flour. Add the nuts and -vanilla. Bake in a moderate (375°F) oven. Ice with Caramel Icing (Page -26). - - -LEMON COCOANUT COOKIES - - 1½ cups pastry flour - 2 tsp. baking powder - Few grains salt - 2 tbsp. Carnation Milk - 3 tbsp. water - ¼ cup fat - 1 cup cocoanut - ½ cup sugar - 1 egg - ½ tsp. lemon extract - -Mix as for Plain Cake (page 17). Add flavoring and cocoanut at the last. -Drop by spoonsful on oiled tins, allowing about 2 inches space between -each cooky. Bake in a hot (400°F) oven. - - -FUDGE SQUARES - - 1 cup pastry flour - 1 tsp. baking powder - Few grains salt - 2 tbsp. Carnation Milk - 2 tbsp. water - ¼ cup fat - 1 cup sugar - 2 eggs - 2 squares chocolate - 1 tsp. vanilla - ⅓ cup nuts - -Mix as for Devil’s Food Cake (page 17). Pour ½ inch deep into a cake pan -that has been well oiled and dusted with a thin film of flour. Bake in a -moderate (375°F) oven. Ice with Fudge Icing (page 26). Cut in squares. - - CARNATION IS PURE MILK, DOUBLE RICH - - - - - _Pastry_ - - -Home made pies “like mother used to make”! Doesn’t that anticipation -make your mouth water? And really, pastry making is not such a difficult -culinary task if the following precautions are observed. - -Keep all ingredients as cold as possible. If the fat is rubbed into the -flour with the fingers, use quick and light motion for if the fat is -melted the crust will be tough. Use the minimum amount of water needed -to hold the dough together. Chilling the dough before rolling makes it -easier to handle and also lighter. Roll just enough dough for one crust -at a time. Use quick light motion, from the center outward so as to keep -the shape round. - -Do not grease the pie tin. Fit dough smoothly to pie tin so no air is -enclosed. If crust is to be baked before the filling is added, the pie -tin may be inverted and the dough fitted on the outside. Handle dough as -little as possible. Bake in hot oven (450°F). - - -PLAIN PASTRY - - 2 cups pastry flour or 1¾ cups bread flour - ½ cup cold fat - 1 tsp. salt - Approximately ⅓ cup cold water - -Sift flour and salt; cut or rub in shortening; add the cold water -gradually, adding just enough to hold the dough together. Let chill for -20 minutes. Divide dough in two parts and roll out to ⅛ inch thickness -on a slightly floured board. Line pie tin, crimp edge with thumb and -finger; prick sides and bottom with fork to preserve the shape. Bake in -a hot oven (450°F) for 12 to 20 minutes. For a two crust pie, line the -pie tin with pastry, moisten rim with cold water, add filling and cover -with top crust which has incisions cut in it to allow the escape of -steam. Press edges of upper and lower dough together, trim off excess -and bake in a hot oven (450°F). This recipe makes 2 crusts. - - -PUMPKIN PIE - - 1¼ cups steamed pumpkin - ⅞ cup brown sugar - 1 tsp. cinnamon - 1 tsp. ginger - 2 tbsp. orange juice - ½ tsp. salt - 2 eggs - 1 cup Carnation Milk - ¼ cup water - -Mix materials in order given and pour into an unbaked pastry shell. -Place in a hot (450°F) oven to set the crust. After 10 minutes reduce -the temperature to 250°F for the rest of the period. Bake about 1 hour. -Makes 1 pie. - - -BUTTERSCOTCH PIE - - 1½ cups brown sugar - ½ cup flour - ½ tsp. salt - 1¾ cups Carnation Milk - ⅞ cup water - 3 tbsp. butter - 3 eggs - -Mix sugar, flour, and salt thoroughly; scald Carnation and water -together; add milk to dry mixture stirring until well blended. Return to -the double boiler and cook for 25 minutes, stirring occasionally; add to -well beaten egg yolks and continue cooking for 2 minutes; add butter. -Pour filling into baked pastry shell. Cover with meringue made by -folding 4 tbsp. sugar and ¼ tsp. baking powder into 3 stiffly beaten egg -whites. Brown in a slow oven (300°F). Makes 1 large pie. To make RAISIN -BUTTERSCOTCH PIE use the same recipe, adding 1 cup of raisins to the -filling. - - [Illustration: LEMON CREAM PIE] - - -LEMON CREAM PIE - - 1½ cups sugar - 4½ tbsp. flour - Few grains salt - ¾ cup Carnation Milk - 1 tsp. grated lemon rind - 5 tbsp. lemon juice - 1 tbsp. butter - 2 eggs - ¾ cup water - -Mix sugar, flour, and salt thoroughly; scald Carnation with the water; -add milk to dry mixture, stirring until well blended. Return to the -double boiler and cook for 25 minutes, stirring occasionally; add to -well beaten egg yolks and continue cooking for 2 minutes; add butter, -lemon juice and rind. Pour filling into baked pastry shell. Cover with -meringue made by folding 2 tbsp. powdered sugar or granulated sugar and -⅛ tsp. baking powder into 2 stiffly beaten egg whites. Brown in a slow -(300°F) oven. Makes 1 pie. - - -PINEAPPLE PIE - - 4 tbsp. flour - ⅔ cup sugar - ⅛ tsp. salt - 1⅓ cups crushed pineapple - 1 cup Carnation Milk - 1 cup water - ⅔ tsp. vanilla - 3 eggs - -Follow method given for lemon pie, adding vanilla and well drained -pineapple in place of the lemon. Use 4 tbsp. sugar, ¼ tsp. baking powder -and 3 egg whites for the meringue. Makes 1 large pie. - - -CHOCOLATE PIE - - 2 squares chocolate - 1 cup boiling water - 1 cup Carnation Milk - 4 tbsp. flour - ⅞ cup sugar - ¼ tsp. salt - 3 eggs - 1 tbsp. butter - ½ tsp. vanilla - -Melt the chocolate, add the boiling water and milk and continue heating -until the mixture is smooth. Mix flour, sugar, and salt and add the hot -chocolate mixture gradually, stirring so as to prevent lumping. Return -to double boiler and cook 25 minutes, stirring occasionally. Pour over -the well beaten egg yolks beating constantly. Return to double boiler -and cook 2 minutes longer. Add flavoring and pour into baked pastry -shell. Cover with meringue made by folding 4 tbsp. sugar and ¼ tsp. -baking powder into stiffly beaten egg whites. Brown in a slow (300°F) -oven. Makes 1 pie. - - - - - _Puddings_ - - - [Illustration: Puddings] - -The desserts presented here are suggested as a means of including more -milk in the diet, in order that the advised quota (1 quart daily for -each member of the family) may be included. Consider the dessert in its -relation to the whole meal so that it will supply dietary needs which -have not been filled in the other courses. Serve a light dessert with -heavy meals, and heavy desserts with light meals. - - -CHOCOLATE BLANC MANGE - - 2 tbsp. cornstarch - ⅓ cup sugar - ¼ tsp. salt - 1⅓ cups cold water - 1 cup Carnation Milk - 1½ squares unsweetened chocolate - 1 egg - 1 tsp. vanilla - -Combine cornstarch, sugar, and salt, mixing thoroughly. Mix with ⅓ cup -cold water and add slowly to 1 cup of Carnation which has been diluted -and scalded with 1 cup of water. Cook over hot water for 15 minutes, -stirring constantly until thickened. Melt chocolate and add to cooked -mixture; then add to the well beaten egg and cook 2 minutes longer. -Remove from fire, add flavoring and chill. Serves 5. - - -COCOANUT BLANC MANGE - - ¼ cup cornstarch - ¼ cup sugar - ½ tsp. salt - 1 cup water - 1 cup Carnation Milk - ⅔ cup cocoanut - 2 egg whites - ½ tsp. vanilla - -Mix cornstarch, sugar, and salt with ½ cup cold water. Dilute Carnation -with ½ cup water and scald; add the cornstarch mixture slowly to the -scalded milk. Cook in a double boiler for 20 minutes, stirring -constantly until thickened. Cool slightly and add the shredded cocoanut, -stiffly beaten egg whites and the vanilla. Nuts, dates, or candied -cherries may be added if desired. Serves 5. - - CARNATION MAKES TASTY PUDDINGS - - -CHOCOLATE BREAD PUDDING - - 2 squares bitter chocolate - ¾ cup sugar - 2 cups Carnation Milk - 2 cups hot water - 2 cups stale bread crumbs - 2 eggs - ¼ tsp. salt - 1 tsp. vanilla - -Melt the chocolate; add the sugar and 1 cup of Carnation diluted with 1 -cup of water; cook until the mixture is smooth. Soak crumbs for 20 -minutes in 1 cup of Carnation diluted with 1 cup of water; then combine -with chocolate mixture. Add slightly beaten eggs, salt, and flavoring. -Pour into a greased baking dish, set in a pan of hot water, and bake in -a slow (300°F) oven for 1 hour. Serves 8. - - -LEMON RICE CREAM - - ½ cup rice - ½ cup sugar - ½ tsp. salt - 1½ cups Carnation Milk - 1½ cups water - Grated rind of ¾ lemon - 2 tbsp. powdered sugar - 2½ tbsp. lemon juice - 2 eggs - ¼ tsp. lemon extract - -Wash rice and soak in cold water for an hour. Drain, put into double -boiler; add the Carnation diluted with 1½ cups water; add salt and cook -until rice is soft. Add sugar, lemon rind, lemon juice, and egg yolks -slightly beaten. Cook until it thickens, about 5 minutes, then turn into -a buttered baking dish, cover with a meringue made from egg whites, -powdered sugar, and lemon extract. Put in a slow (300°F) oven just long -enough to brown. Serves 8. - - -PINEAPPLE RICE PUDDING - - ½ cup rice - ½ cup sugar - 1½ cups Carnation Milk - 1½ cups water - 1 cup crushed pineapple - 2 eggs - ½ tsp. salt - -Wash rice and soak in cold water for an hour. Drain; put into double -boiler; add Carnation diluted with 1½ cups water; add salt and cook -until rice is soft. Add sugar, egg yolks slightly beaten, and grated -pineapple. Fold in the stiffly beaten egg whites, pour into a buttered -baking dish and bake for about 30 minutes in a slow (300°F) oven. - - -DATE TAPIOCA CREAM - - ⅓ cup tapioca - Few grains salt - 1 cup sugar - 2 cups Carnation Milk - 2 cups water - 2 small eggs - 1 cup chopped dates - 1 tsp. vanilla - -Heat the Carnation and water together. Add tapioca, salt, and sugar to -hot milk. Cook in a double boiler for 25 minutes, or until tapioca is -transparent. Pour into well beaten eggs, return to double boiler and -continue cooking for 2 minutes. Add vanilla and dates. Chill. Serves 8. - - -CARAMEL TAPIOCA - - ⅓ cup tapioca - Few grains salt - 2 small eggs - 2 cups Carnation Milk - 2 cups water - 1 cup light brown sugar - ½ cup nut meats - 1 tsp. vanilla - -Heat the Carnation and water together. Add tapioca, salt, and sugar to -hot milk. Cook in a double boiler for 25 minutes, or until tapioca is -transparent. Pour into well beaten eggs, return to double boiler and -continue cooking for 2 minutes longer. Add vanilla and nuts. Chill. -Serves 8. - - CARNATION MAKES DELICIOUS DESSERTS - - - - - _Gelatine Desserts_ - - -In making the following desserts be sure to chill the Carnation Milk -thoroughly before whipping. - - -CHOCOLATE CHARLOTTE - - 1⅛ tbsp. gelatine - 2 tbsp. cold water - ½ cup sugar - 1½ cups Carnation Milk - ½ cup water - 1 square bitter chocolate - ½ tsp. vanilla - ½ doz. lady fingers - -Soak granulated gelatine in 2 tbsp. cold water for 5 minutes. Melt -shaved chocolate in double boiler, add sugar, ½ cup water, and ½ cup -Carnation. Let cook 5 minutes or until smooth; pour over gelatine and -stir until dissolved. When cool, add the vanilla. Whip 1 cup of -Carnation which has been chilled for a couple of hours, gradually add -the chocolate and gelatine mixture and stir until it begins to thicken. -When well thickened pour carefully into a mold which has been lined with -lady fingers. Let stand in a cold place for an hour or more. When ready -to serve turn out on a flat dish, cover with whipped cream, and garnish -with maraschino cherries or nuts. Serves 5. - - -MACAROON DESSERT - - 1¼ tbsp. gelatine - ¾ cup water - 9 macaroons, crumbled - 1¾ cup Carnation Milk - 2 egg yolks, slightly beaten - ¼ cup sugar - 1 tsp. vanilla - -Soak gelatine for 5 minutes in ¼ cup water mixed with ¼ cup of -Carnation. Scald ½ cup of Carnation diluted with ½ cup of water; pour -over slightly beaten egg yolks to which the sugar has been added; cook -in a double boiler until the mixture thickens slightly (about 3 -minutes); pour over the gelatine and stir until dissolved. When cool, -add the vanilla. Whip 1 cup of Carnation which has been chilled for a -couple of hours, gradually add the gelatine mixture and stir until it -begins to thicken. Add the crumbled macaroons and pour into a mold. Let -stand in a cold place for an hour or more. When ready to serve turn out -on a flat dish and garnish as desired. Serves 5. - - -PINEAPPLE BAVARIAN CREAM - - 1¼ tbsp. gelatine - ¼ cup cold water - 1 cup Carnation Milk - 1 cup grated pineapple and juice - ⅛ tsp. salt - 3 tbsp. lemon juice - ½ cup sugar - -Soak gelatine in cold water for 5 minutes. Heat pineapple, sugar and -salt; add the soaked gelatine and lemon juice. Set in a pan of cold -water to cool. Whip the Carnation which has been chilled for a couple of -hours; as soon as the pineapple mixture begins to thicken add it to the -whipped Carnation. Pour into a mold and chill. Serves 5. - - -PRUNE CREAM - - 1 cup chopped cooked prunes - 1½ tbsp. lemon juice - ¼ cup powdered sugar - ¾ cup Carnation Milk - ¼ tsp. gelatine - -Whip Carnation Milk, following directions on page 31. Add lemon juice, -sugar, and few grains of salt to chopped cooked prunes. Fold the prune -mixture into the whipped Carnation. Serves 5. - - - - - _Ice Creams_ - - - [Illustration: Ice Creams] - -Ice Cream is not only a delightful and refreshing dessert but also a -valuable food. Because Carnation Milk is double rich it makes an -especially delicious ice cream. - - -PINEAPPLE ICE CREAM - - 4 cups Carnation Milk - ½ tbsp. gelatine - 1 cup of sugar - 1 cup grated pineapple - -Heat one cup of Carnation; soak the gelatine in 1 tbsp. cold milk, and -add to the hot milk; stir until dissolved. Strain the pineapple, using -only the dry grated fruit. Add the remaining milk, pineapple, and sugar, -to the gelatine mixture. Stir until everything is well blended. Chill -and freeze, using 1 part of salt to 5 parts of ice. Serves 10. - - -CHOCOLATE ICE CREAM - - 1 cup sugar - Few grains salt - 4 cups of Carnation Milk - 2 sqs. of bitter chocolate - 3 eggs - 1 tsp. vanilla - -Heat the milk with the sugar in the double boiler. Melt the chocolate -and add to the hot milk; continue heating until mixture is well blended. -Pour into the well beaten eggs; return to double boiler and continue -cooking for 2 minutes. Add salt and flavoring. Chill and freeze, using 1 -part of salt to 5 parts of ice. Serves 10. - - -BANANA ICE CREAM - - 5 good sized bananas - 4 cups Carnation Milk - 1 cup sugar - 2 tbsp. lemon juice - -Crush bananas to a soft pulp. Add Carnation, sugar, and lemon juice. -Stir until sugar is thoroughly dissolved. Chill and freeze, using 1 part -of salt to 5 parts of ice. Serves 10. - - -ORANGE SHERBERT - - 1 lemon - 1 orange - ½ cup sugar - 2 cups Carnation Milk - 2 egg whites - -Grate rinds of lemon and orange, squeeze out juice. Add grated rind and -sugar to Carnation; then add gradually the lemon and orange juice, -stirring constantly. The milk may have a slightly curdled appearance -after this but it disappears in the freezing. Freeze partially, then add -the egg whites beaten stiff, and continue freezing. Serves 5. - - - - - _Miscellaneous Desserts_ - - - [Illustration: STRAWBERRY SHORTCAKE] - - -STRAWBERRY SHORTCAKE - - 2 cups bread flour - 4 tsp. baking powder - 1 tsp. salt - 5 tbsp. fat - 1 tbsp. sugar - ¼ cup Carnation Milk - ½ cup cold water - -Sift dry ingredients, rub in fat, add Carnation diluted with water, and -mix quickly. Toss on slightly floured board, pat to 1 inch thickness, -and put in layer cake tins. Cover top with thin layer of melted fat. -Cover and let stand for 10 minutes. Bake about 12 minutes in hot (450°F) -oven. Put sweetened and slightly crushed berries between and on top of -shortcake. Save a few large berries to put on top. - - -CHEESE TORTE - - 1 package of zwieback (6 oz.) - 2 cups of sugar - 1 tsp. cinnamon - 1½ lb. cottage cheese - ⅓ cup butter, melted - 4 eggs - ½ cup chopped nuts - Few grains salt - 4 tbsp. flour - Juice and rind of ½ lemon - ½ tsp. vanilla - 1 cup Carnation Milk - -Roll zwieback fine; mix with 1 cup sugar, cinnamon, and melted butter. -Line a buttered spring cake pan or other baking dish with this mixture, -saving ⅔ cup for the top. Press the mixture on the bottom and sides of -the baking dish. Beat eggs well and add 1 cup of sugar, salt, flavoring, -Carnation, cheese, and flour. Mix all together and press the mixture -through a sieve. Beat well, add nuts and pour into the lined mold. Put -crumbs on top and bake in a moderate oven (325°F) for 1 hour. Turn off -heat and let stand in oven 1 hour or until cool. Serves 10. - - -CUP CUSTARD - - 2 cups Carnation Milk - 2 cups water - 5 eggs - ½ cup sugar - ½ tsp. salt - 1 tsp. vanilla - -Scald Carnation and water; beat eggs slightly, add sugar, salt, vanilla -and scalded milk. Pour into individual buttered custard cups, set in a -pan of hot water. Sprinkle with nutmeg, and bake in a slow (225°F) oven -until a knife inserted in the center comes out clean. Requires about 40 -minutes. Serves 8. - - CARNATION MAKES SMOOTH SAUCES - - - - - _Dessert Sauces and Cake Icings_ - - -The following delicious sauces and icings will give even the simplest -pudding and cake a most festive air. - - -BUTTERSCOTCH SAUCE - - ⅔ cup light corn syrup - 1 cup light brown sugar - ¾ cup Carnation Milk - Chopped nuts, if desired - 4 tbsp. butter - -Cook sugar, syrup, and butter to form a thick syrup (the soft ball -stage, 235°F). Remove from the fire; beat in the Carnation and nuts. -Keep warm over water. May be served on pudding, cake, or ice cream. - - -FUDGE SAUCE - - 1 tbsp. butter - 2 squares chocolate - 2 tbsp. corn syrup - ½ cup Carnation Milk - 1 tsp. vanilla - ⅓ cup water - 2 cups sugar - -Melt butter and shaved chocolate; add sugar, syrup, and Carnation -diluted with the water; cook until mixture forms a very soft ball in -cold water. Add vanilla and beat slightly. Keep warm over water. May be -served on pudding, cake, or ice cream. - - -CARAMEL ICING - - 2 cups light brown sugar - ⅓ cup Carnation Milk - ⅓ cup water - 1 tbsp. butter - ½ tsp. vanilla - -Mix sugar and Carnation diluted with the water; cook until it forms a -soft ball in cold water. Add the butter, cool, add vanilla, and beat -until creamy. Spread on the cake. - - -FUDGE ICING - - 1 tbsp. butter - 2 squares chocolate - 2 cups sugar - ⅓ cup Carnation Milk - ⅓ cup water - ½ tsp. vanilla - 1 tbsp. corn syrup - -Melt butter and shaved chocolate; add sugar, corn syrup, and Carnation -diluted with water. Cook until mixture forms a soft ball in cold water. -Cool, add vanilla, and beat until creamy. Spread on the cake. - - -UNCOOKED CHOCOLATE ICING - - 2 tbsp. chocolate - 2 tbsp. Carnation Milk - ½ tsp. vanilla - 1 cup powdered sugar - -Melt chocolate, add Carnation, vanilla, and sugar and mix thoroughly. -Spread on the cake. - - -OPERA ICING - - 2 cups powdered sugar - ½ cup Carnation Milk - 2 tbsp. butter - -Mix ingredients and heat slowly to dissolve sugar. Boil 2 minutes. When -a little of the mixture is dropped into cold water, it should just hold -together. Remove from fire, beat until creamy and spread. - - CARNATION MILK FOR CREAMY CANDIES - - - - - _Candies_ - - -The candy maker who aspires to make smooth, creamy candy may be -interested in trying the following suggestions: - -Use Carnation Milk because it is so rich and creamy. Carnation makes -especially delicious candy because of its homogenization. In this -process the butter fat particles are finely divided and evenly -distributed. For this reason Carnation blends thoroughly with the other -ingredients and makes an unusually smooth and creamy candy. - -Use corn syrup or cream of tartar as these help to keep the candy from -becoming grainy. - -While the candy is cooking stir just enough to prevent scorching. Too -much stirring is liable to make the candy grainy. - -After the candy is cooked let it stand until it is almost cold. Then -beat vigorously until it is thick and creamy. - - -CARNATION FUDGE - - 2 tbsp. butter - 2 sq. chocolate - 3 cups sugar - 2 tbsp. corn syrup (light) - ½ cup Carnation Milk - ½ cup water - 1 tsp. vanilla - Chopped nuts, if desired. - -Melt butter and shaved chocolate in a sauce pan; add sugar, corn syrup, -and Carnation diluted with the water. Cook until mixture forms a soft -ball in cold water or reaches a temperature of 235°F, stirring -occasionally to prevent sticking. Remove from fire and let stand until -cool. When cool add vanilla and beat until creamy; add chopped nuts and -mold on a buttered plate. FUDGE BALLS may be made by forming the candy -into balls and rolling in chopped nuts, cocoanut, grated chocolate, or -dipping in melted chocolate. MARSHMALLOW FUDGE may be made by adding 1 -cup of cut marshmallows instead of the nuts. - - -PEANUT BUTTER FUDGE - - 2 cups sugar - 2 tbsp. corn syrup - ⅓ cup Carnation Milk - ⅓ cup water - 2 tbsp. peanut butter - ½ tsp. vanilla - ½ cup chopped peanuts, if desired. - -Cook sugar, corn syrup, and Carnation diluted with the water. When it -reaches the soft ball stage, remove from fire and add peanut butter. -When cool add vanilla and beat until creamy. Mold on a buttered plate. - - -CREAM CARAMELS - - 2 cups sugar - 2 cups corn syrup - ½ cup butter - ¼ tsp. salt - 2 cups Carnation Milk - 1 tsp. vanilla - -Cook sugar, syrup, salt, and butter until the mixture reaches a clear, -thick consistency. Stir in gradually the Carnation Milk. Cook until it -forms a firm ball in cold water (240°F), stirring constantly to prevent -sticking. Add vanilla and pour into buttered pans. When cold remove from -pan and lay on an oiled bread board. With a long sharp knife and using a -saw-like motion cut into inch cubes. Wrap each piece in waxed paper. - - [Illustration: CANDIES] - - -PENOCHE - - 2 cups brown sugar - 1 cup white sugar - ½ cup Carnation Milk - ½ cup water - 2 tbsp. corn syrup (light) - 2 tbsp. butter - 1 tsp. vanilla - ½ cup chopped nuts - -Mix sugar, corn syrup, and Carnation diluted with the water. Cook until -it forms a soft ball in cold water or reaches a temperature of 235°F, -stirring occasionally to prevent sticking. Remove from fire, add butter, -and let stand until cool. When cool add vanilla and beat until creamy; -add chopped nuts and mold on a buttered plate. - - -OPERA CARAMELS - - 2 cups sugar - ⅓ cup water - ⅓ cup Carnation Milk - 2 tbsp. corn syrup (light) - 2 tbsp. butter - 1 tsp. vanilla - -Use same method as for Penoche. - -½ cup candied cherries (cut in pieces), ½ cup chopped nuts, ½ cup -chopped dates, or ½ cup chopped figs may be added just before the candy -is molded. After the candy is cut into squares it may be dipped in -melted chocolate. - - -PRALINES - - 2 cups powdered sugar - 1 cup maple syrup - ½ cup Carnation Milk - 1 cup chopped nuts - -Boil sugar, syrup, and Carnation until the mixture forms a soft ball in -cold water. Remove from fire, when cool beat until creamy, add nuts and -drop from the tip of a spoon in small pieces on a buttered plate. Or the -mixture may be molded on a buttered plate and cut into squares. - - -COCOANUT CREAM CANDY - - 2 cups sugar - ¼ tsp. cream of tartar - 1 tbsp. butter - ⅓ cup of Carnation Milk - ⅓ cup water - ½ tsp. vanilla - 1 cup shredded cocoanut - -Mix sugar, cream of tartar, and Carnation diluted with the water; cook -to the soft ball stage. Remove from fire and add butter. When cool add -vanilla and beat until creamy. Add cocoanut and drop from spoon into -small balls on a buttered plate, or mold on a buttered plate and mark -into squares. - - - - - _Miscellaneous_ - - - [Illustration: Miscellaneous] - -Among the following miscellaneous recipes you will find several -excellent luncheon or supper dishes. The delicious griddle cakes and -waffles will be a treat for any meal. - - -WELSH RAREBIT - - 2 tbsp. butter - 2 tbsp. flour - ½ tsp. salt - ¼ tsp. mustard - Few grains cayenne - ½ cup Carnation Milk - ½ cup water - 1 egg - ½ lb. American cheese - -Make a white sauce of the butter, flour, seasonings, and Carnation -diluted with water. Add finely cut or grated cheese and stir until -melted. Pour hot sauce on beaten egg and mix well. Serve hot on toast. -Serves 4. - - -CARNATION SANDWICH FILLING - - 1 cup Carnation Milk - ½ pound American Cheese (Best to use a package cheese wrapped in tin - foil.) - ½ can pimiento (small size) - Salt and paprika - -Cut cheese in small pieces and add to milk in a double boiler. Heat -until the cheese is melted and the mixture is creamy. Remove from the -fire immediately, add chopped pimientos, salt, and paprika. This makes a -very tasty sandwich spread; it is also delicious served on toast or -crackers or used in salads. Keep in a cool place; if too thick when -wanted, add more milk and stir well. Makes about 1 pint. - - -BAKED EGGS A LA CARNATION - - 1½ tbsp. butter - 1½ tbsp. flour - ½ tsp. salt - ¼ tsp. pepper - ½ cup Carnation Milk - ½ cup water - 4 to 6 eggs - Buttered bread crumbs - -Make a white sauce of the butter, flour, seasonings, and Carnation -diluted with the water. Pour into a shallow baking dish. Cover the sauce -with the eggs, being careful not to break the yolks. Sprinkle buttered -bread crumbs over the top and bake in a moderately slow (325°F) oven -until eggs are firm. Garnish with parsley. - - CARNATION MAKES BETTER BREAD - - -YEAST BREAD - - 2 tbsp. shortening - 2 tbsp. sugar - 2½ tsp. salt - 1 cup boiling water - 1 cake compressed yeast dissolved in ¼ cup lukewarm water - ⅓ cup Carnation Milk - ⅔ cup water - 7½ cups bread flour, approximately - -Put fat, sugar, and salt in a large bowl and pour over it the boiling -water and Carnation diluted with ⅔ cup water. When lukewarm (98°F) add -the dissolved yeast and 7 cups of flour; stir until thoroughly mixed. -Turn dough on to a slightly floured board, knead 10 minutes or until -smooth and elastic, adding flour as needed. Put into a bowl, cover and -let rise in a warm place (85°F) until double in bulk. Knead dough in the -bowl for one minute and again let rise until double in bulk. Cut in half -and shape into smooth loaves; place them in a greased pan to again rise -until double in bulk. Moisten top with diluted Carnation and place in a -hot oven (425°F). Bake about 35 minutes. Makes 2 loaves. - - -CLOVER LEAF ROLLS - - 3 tbsp. butter, melted - 1 yeast cake dissolved in ¼ cup lukewarm water - ⅔ cup Carnation Milk - 7½ cups bread flour, approximately - 2 tbsp. sugar - 2 tsp. salt - 1⅓ cups hot water - -Add melted butter, sugar, and salt to hot water and Carnation. When -lukewarm add the dissolved yeast and mix thoroughly; add flour until -dough is stiff enough to knead. Knead for 10 minutes or until dough is -smooth and elastic. Let rise in a warm (85°F) place for about 2 -hours—until the dough recedes when the hand is thrust into it. Knead -dough in the bowl for one minute and again let rise for about 20 -minutes. Take small bits of dough, shape into tiny balls and place 3 -balls into each greased section of a muffin tin. Let rise until bulk has -doubled—about 45 minutes. Bake in a hot (425°F) oven. - - -CINNAMON ROLLS - -Use same dough as for Clover Leaf Rolls. When it is ready to be put in -tins roll it to ½ inch thickness, brush with melted butter, sprinkle -with a mixture of ½ tbsp. cinnamon, ¼ cup sugar and ½ cup raisins. Roll -as a jelly roll. Cut in ¾ inch slices and put into a greased pan. Let -rise until the size is doubled. Bake in a hot (425°F) oven for about 20 -minutes. - - -GRIDDLE CAKES - - 2¼ cups flour - ¼ cup cornmeal - 4 tsp. baking powder - ¼ cup sugar - 1 egg, well beaten - ⅔ cup Carnation Milk - 1⅓ cups water - 4 tbsp. fat (melted) - 1 tsp. salt - -Sift the dry ingredients; dilute the Carnation with the water; add -beaten egg to the milk and melted fat. Stir liquid quickly into the dry -ingredients. Pour or dip batter out carefully on the hot lightly greased -griddle. When the cakes are puffed, full of bubbles, and brown on the -edges turn and cook the other side. The griddle should be hot enough so -that a cake will brown on one side in 2 minutes. - - CARNATION DISHES ARE DELICIOUS - - -WAFFLES - - 1½ cups pastry flour - ½ tsp. salt - 3 tsp. baking powder - 2 eggs - ⅓ cup Carnation Milk - ⅔ cup water - 1 tbsp. butter (melted) - 1 tbsp. sugar - -Sift the dry ingredients. Dilute the Carnation with the water. Beat eggs -until foamy, add milk and melted fat. Stir liquids quickly into dry -ingredients. Bake in a hot waffle iron until brown and crisp. - - -DOUGHNUTS - - 1½ tbsp. butter - ⅔ cup sugar - 2 eggs - 5 tsp. baking powder - ¾ tsp. salt - 3 tbsp. Carnation Milk - 6 tbsp. water - ¼ tsp. nutmeg - 4 cups bread flour - ½ tsp. cinnamon - -Cream butter and sugar, add beaten eggs and beat until light and fluffy. -Dilute the Carnation with the water. Sift dry ingredients and add them -with the milk, combining quickly; toss on a slightly floured board—pat -or roll out to ⅓ inch thickness. Cut with a doughnut cutter. Fry in deep -hot fat (365°F)—hot enough to brown a one inch cube of bread in 60 -seconds. About 2 minutes is required for cooking. Drain on soft paper -and roll in confectioner’s sugar. - - -CORN CHOWDER - - 1½ inch cube of fat salt pork - 1 small onion, diced - 2 tbsp. butter - 2 tbsp. flour - 4 cups raw potatoes, diced - 2 cups Carnation Milk - 2 cups water - ⅛ tsp. pepper - 8 crackers - 1 No. 2 can corn - 1½ tsp. salt - -Cut pork into small pieces and fry out the fat; add onion and cook until -brown. Strain fat into a sauce pan, add potatoes cut in ½ inch cubes, 2 -cups of boiling water, and 1 tsp. salt; simmer until tender. Then add -the white sauce made of the butter, flour, seasonings, and Carnation -diluted with the water. Add the corn and heat the mixture to the boiling -point. Place a cracker in a soup plate, dish chowder and serve -immediately. Serves 10. - - -CLAM CHOWDER - - ¾ inch cube of fat salt pork - ½ small onion, diced - 2 tbsp. butter - 2 cups raw potatoes, diced - 2 tbsp. flour - 1 tsp. salt - ¼ tsp. pepper - 1 can minced clams (7 oz. can) - 1 cup Carnation Milk - 1 cup water - -Cut pork into small pieces and fry out the fat; add onion and cook until -brown. Strain fat into a sauce pan, add potatoes cut in ½ inch cubes, 1 -cup of boiling water, and 1 tsp. salt; simmer until tender. Then add the -white sauce made of the butter, flour, seasonings, and Carnation diluted -with the water. Add the minced clams with their liquor and heat to the -boiling point. Place a cracker in a soup plate, dish chowder and serve -immediately. Serves 5. - - -WHIPPED CARNATION MILK - - 1 cup Carnation Milk - ¼ tsp. gelatine - -Soak the gelatine in a tablespoon of cold Carnation; dissolve this in -the remaining milk which should be at the boiling point. Cool by placing -in a bowl surrounded by cracked ice. When cold whip until stiff. Sweeten -and flavor to taste. - - CARNATION FOR HOT AND COLD BEVERAGES - - - - - _Beverages_ - - -Coffee creamed with Carnation has a rich color and delightful flavor. -Carnation gives to cocoa that delicious creaminess and richness so much -desired and adds to its food value. - - -COCOA - - 3 tbsp. cocoa (For children 2 tbsp. cocoa) - 2 tbsp. sugar - ½ cup hot water - 1½ cups Carnation Milk - 1½ cups water - ¼ tsp. vanilla - Few grains salt - -Mix cocoa, sugar, and salt and add the hot water; cook over a low fire -about 10 minutes. Add the Carnation which has been scalded with the -water; cook mixture in a double boiler for 10 minutes; add the vanilla. -Whisk with a Dover egg beater just before serving. Place a marshmallow -in the cup and pour over it the hot cocoa. - - -CHOCOLATE - - 2 cups Carnation Milk - 2 cups water - ⅓ cup sugar - Few grains salt - 2 squares bitter chocolate - ½ cup water - -Scald the Carnation and water and add to it the sugar and salt. Shave -chocolate fine; add the ½ cup of water and heat over a low fire until -smooth. Combine chocolate mixture and scalded milk. Continue cooking in -a double boiler for 10 minutes. Serves 5. - - -COFFEE - - ½ cup coffee, ground medium - ½ egg - ½ cup cold water - 3 cups boiling water - ¼ cup cold water - -Mix the egg and ½ cup cold water and add to the coffee in the pot. Add -boiling water, boil up once, stir with a spoon and boil up again. Add -the ¼ cup cold water to settle coffee. Serve immediately. Cream with -undiluted Carnation. Serves 5. - - -EGG NOG - - 1 egg - Few grains salt - 2 tbsp. fruit juice - 1 tbsp. sugar - ⅔ cup ice cold Carnation Milk - ⅔ cup ice cold water - Few gratings of nutmeg - -Add salt to egg white and beat until stiff. Beat yolk until thick and -lemon colored; add the fruit juice and sugar. Dilute Carnation with the -water and combine with yolk mixture. Pour into a tall glass, add nutmeg -gratings and put egg white on top. Sprinkle top with chopped nuts and -serve at once. Serves 2. - - -CHOCOLATE MALTED MILK - - 1½ tbsp. malted milk - 1½ tsp. cocoa - 1 tsp. sugar - Few grains salt - ½ cup water - ½ cup Carnation Milk - Few drops of vanilla - -Mix the malted milk powder, cocoa, sugar, salt, and water, stirring -well. Cook for 3 minutes. Add Carnation and vanilla. Serve very hot or -ice cold. Makes 1 glass of malted milk. - - - - - _Table of Contents_ - - - Beverages Page - Chocolate 32 - Chocolate Malted Milk 32 - Cocoa 32 - Coffee 32 - Egg Nog 32 - Cakes and Cookies - Caramel Nut Cake 18 - Spice Cake 18 - Devil’s Food Cake 17 - Fudge Squares 18 - Lemon Cocoanut Cookies 18 - Plain Cake 17 - White Cake 18 - Cake Icings - Caramel Icing 26 - Fudge Icing 26 - Opera Icing 26 - Uncooked Chocolate Icing 26 - Candies - Carnation Fudge 27 - Cocoanut Cream Candy 28 - Cream Caramels 27 - Opera Caramels 28 - Peanut Butter Fudge 27 - Penoche 28 - Pralines 28 - Desserts, Gelatine - Chocolate Charlotte 23 - Macaroon Dessert 23 - Pineapple Bavarian Cream 23 - Prune Cream 23 - Desserts, Ice Creams - Banana Ice Cream 24 - Chocolate Ice Cream 24 - Orange Sherbet 24 - Pineapple Ice Cream 24 - Desserts, Miscellaneous - Cheese Torte 25 - Cup Custard 25 - Strawberry Shortcake 25 - Desserts, Puddings - Caramel Tapioca 22 - Chocolate Blanc Mange 21 - Chocolate Bread Pudding 22 - Cocoanut Blanc Mange 21 - Date Tapioca Cream 22 - Lemon Rice Cream 22 - Pineapple Rice Pudding 22 - Dessert Sauces - Butterscotch Sauce 26 - Fudge Sauce 26 - Fish - Salmon Croquettes 8 - Shrimp Wiggle 8 - Tuna Fish a la King 8 - Meats - Beef Loaf 10 - Carnation Baked Ham 9 - Carnation Veal Birds 10 - Chicken A la King 9 - Creamed Chipped Beef 9 - Creamed Sweet Breads 10 - Pork Chops and Potatoes 10 - Miscellaneous - Baked Eggs a la Carnation 29 - Carnation Sandwich Filling 29 - Clam Chowder 31 - Corn Chowder 31 - Doughnuts 31 - Griddle Cakes 30 - Waffles 31 - Welsh Rarebit 29 - Whipped Carnation 31 - Yeast Bread 30 - Cinnamon Rolls 30 - Clover Leaf Rolls 30 - Pastry - Butterscotch Pie 19 - Chocolate Pie 20 - Lemon Cream Pie 20 - Pineapple Pie 20 - Plain Pastry 19 - Pumpkin Pie 19 - Quick Breads - Baking Powder Biscuits 16 - Dutch Apple Cake 15 - Emergency Biscuits 16 - Graham Date Muffins 15 - Jiffy Coffee Cake 15 - Nut Bread 15 - Pin Wheel Biscuits 16 - Plain Muffins 15 - Scones 16 - Salads - Peach 14 - Stuffed Celery 13 - Tomato 13 - Salad Dressings - Carnationnaise (Mayonnaise) 14 - Cooked Salad Dressing 14 - Fruit Salad Dressing 14 - No Egg Mayonnaise 14 - Thousand Island Dressing 14 - Sauces - Caper Sauce 7 - Cheese Sauce 7 - Egg Sauce 7 - Mock Hollandaise Sauce 7 - Pimiento Sauce 7 - White Sauce 7 - Soups - Cream of Celery 6 - Cream of Mushroom 6 - Cream of Pea 6 - Cream of Potato 6 - Cream of Tomato 5 - Garnishes 5 - Oyster Stew 6 - Vegetables - Baked Cauliflower 12 - Corn Souffle 11 - Creamed Vegetables 12 - Scalloped Cabbage 11 - Spinach au Gratin 11 - Stuffed Potatoes 12 - - - - - _Table Setting and Service_ - - -When setting the table for luncheon or dinner, lay a plate for each -person served. At the right of each plate place an oyster fork, soup -spoon, and knives in the order they are to be used, the one first used -farthest from the plate. At the left of the plate lay the forks in the -order used, the one farthest from the plate to be used first. Always -have the tines of the forks and the bowls of the spoons turned upward -and the cutting edges of the knives turned toward the plate. - -Place a napkin, folded, at the left of the fork; or when soup is served, -the napkin may be folded and placed on the plate with a roll or small -piece of bread partly folded within it. Set the glass for water above -the knife. - - [Illustration: Table setting] - - - - - Transcriber’s Notes - - -—Silently corrected a few typos. - -—Retained publication information from the printed edition: this eBook - is public-domain in the country of publication. - -—In the text versions only, text in italics is delimited by - _underscores_. - -—Some recipes do not mention oven temperature; no attempt has been made - to guess what should have been specified. - - - -*** END OF THE PROJECT GUTENBERG EBOOK MY HUNDRED FAVORITE RECIPES *** - -Updated editions will replace the previous one--the old editions will -be renamed. - -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the -United States without permission and without paying copyright -royalties. 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