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margin-bottom:0em; display:block; } - -dl.biblio dt { margin-top:.6em; margin-left:2em; text-indent:-2em; text-align:justify; clear:both; } -dl.biblio dt div { display:block; float:left; margin-left:-6em; width:6em; clear:both; } -dl.biblio dt.center { margin-left:0em; text-align:center; text-indent:0; } -dl.biblio dd { margin-top:.3em; margin-left:3em; text-align:justify; font-size:90%; } -p.biblio { margin-left:2em; text-indent:-2em; } -.clear { clear:both; } -p.book { margin-left:2em; text-indent:-2em; } -p.review { margin-left:2em; text-indent:-2em; font-size:80%; } -p.pcap { margin-left:0em; text-indent:0; text-align:center; margin-top:0; font-size:110%; } -p.pcapc { margin-left:4.7em; text-indent:0em; text-align:justify; } -span.attr { font-size:80%; font-family:sans-serif; } -span.pn { display:inline-block; width:4.7em; text-align:left; margin-left:0; text-indent:0; } -</style> -</head> -<body> - -<div style='text-align:center; font-size:1.2em; font-weight:bold'>The Project Gutenberg eBook of My Hundred Favorite Recipes, by Mary Blake</div> - -<div style='display:block; margin:1em 0'> -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 <a href="https://www.gutenberg.org">www.gutenberg.org</a>. 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. -</div> - -<div style='display:block; margin-top:1em; margin-bottom:1em; margin-left:2em; text-indent:-2em'>Title: My Hundred Favorite Recipes</div> - -<div style='display:block; margin-top:1em; margin-bottom:1em; margin-left:2em; text-indent:-2em'>Author: Mary Blake</div> - -<div style='display:block; margin:1em 0'>Release Date: June 4, 2021 [eBook #65501]</div> - -<div style='display:block; margin:1em 0'>Language: English</div> - -<div style='display:block; margin:1em 0'>Character set encoding: UTF-8</div> - -<div style='display:block; margin-left:2em; text-indent:-2em'>Produced by: Stephen Hutcheson, Lisa Corcoran and the Online Distributed Proofreading Team at https://www.pgdp.net</div> - -<div style='margin-top:2em; margin-bottom:4em'>*** START OF THE PROJECT GUTENBERG EBOOK MY HUNDRED FAVORITE RECIPES ***</div> -<div id="cover" class="img"> -<img id="coverpage" src="images/cover.jpg" alt="My Hundred Favorite Recipes" width="500" height="706" /> -</div> -<div class="box"> -<h1><span class="rubric">M</span>y <span class="rubric">H</span>undred -<br /><i>favorite</i> <span class="rubric">R</span>ecipes -<br /><i class="cur smaller">Mary Blake</i></h1> -<p class="center smaller">Copyright -<br />Carnation Milk Products Co. -<br />1927 -<br />C485—Printed in U.S.A.</p> -</div> -<div class="pb" id="Page_1">1</div> -<div class="img"> -<img src="images/p01a.jpg" id="ncfig1" alt="Decorative border" width="1848" height="2676" /> -</div> -<div class="verse"> -<p class="t0">“<i>The turnpike road to people’s hearts I find</i></p> -<p class="t0"><i>Lies through their mouths, or I mistake mankind.</i>”</p> -<p class="lr">—<i>Dr. Wolcot</i></p> -</div> -<p>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.</p> -<p><span class="lr"><i class="cur">Mary Blake</i></span></p> -<p class="center smaller">Home Economics Department -<br />Carnation Milk Products Company. -<br /><i>Offices at</i> -<br />Oconomowoc, Wis., Aylmer, Ont., -<br />New York, and Seattle, Wash.</p> -<div class="pb" id="Page_2">2</div> -<h2 id="c1"><span class="small"><i>The Delight of the <span class="u">New</span> in Cookery</i></span></h2> -<div class="img"> -<img src="images/p02.jpg" id="ncfig2" alt="Dairy farm" width="500" height="153" /> -</div> -<p>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.</p> -<h3 id="c2"><i>Even Milk has New Secrets to Reveal</i></h3> -<p>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.</p> -<p>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.</p> -<p>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.</p> -<h3 id="c3"><i>What Carnation Milk IS</i></h3> -<p>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.</p> -<p>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.</p> -<div class="pb" id="Page_3">3</div> -<p>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.</p> -<h3 id="c4"><i>What Carnation Milk DOES</i></h3> -<p>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.</p> -<p>Being always pure and sweet, never varying in richness and high quality -Carnation gives <i>uniformly dependable</i> 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.</p> -<p>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.</p> -<h3 id="c5"><i>Carnation as a Baby Food</i></h3> -<p>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.</p> -<p>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.</p> -<h3 id="c6"><i>Now Try Carnation</i></h3> -<p>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.</p> -<p>Order Carnation today from your grocer and prepare to enjoy “the delight of -the <i>new</i> in cookery.”</p> -<div class="img"> -<img src="images/p02a.jpg" id="ncfig3" alt="Carnation Milk" width="189" height="191" /> -</div> -<div class="pb" id="Page_4">4</div> -<p class="center db">CARNATION MILK FOR BETTER COOKING</p> -<h2 id="c7"><span class="small">GENERAL DIRECTION</span></h2> -<h3 id="c8"><i>Making Accurate Measurements</i></h3> -<p>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.</p> -<p>Flour should always be sifted once before measuring.</p> -<p>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.</p> -<h3 id="c9"><i>Standard Measurements</i></h3> -<table class="center"> -<tr><td class="l">tsp. </td><td class="l">teaspoon</td></tr> -<tr><td class="l">tbsp. </td><td class="l">tablespoon</td></tr> -<tr><td class="l">3 tsp </td><td class="l">1 tbsp.</td></tr> -<tr><td class="l">16 tbsp </td><td class="l">1 cup</td></tr> -<tr><td class="l">2 cups </td><td class="l">1 pint</td></tr> -<tr><td class="l">2 pints </td><td class="l">1 quart</td></tr> -<tr><td class="l">2 cups solid fat </td><td class="l">1 pound</td></tr> -<tr><td class="l">2 cups gran. sugar </td><td class="l">1 pound</td></tr> -<tr><td class="l">2⅔ cups powdered sugar </td><td class="l">1 pound</td></tr> -<tr><td class="l">2⅔ cups brown sugar </td><td class="l">1 pound</td></tr> -<tr><td class="l">4 cups flour </td><td class="l">1 pound</td></tr> -<tr><td class="l">1 sq. bitter chocolate </td><td class="l">1 ounce</td></tr> -</table> -<h3 id="c10"><i>Precautions to be Observed in Heating Milk</i></h3> -<p>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.</p> -<h3 id="c11"><i>The Use of Carnation as Cream or Milk</i></h3> -<p>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.</p> -<div class="pb" id="Page_5">5</div> -<h2 id="c12"><span class="small"><i>Soups</i></span></h2> -<div class="img"> -<img src="images/p03.jpg" id="ncfig4" alt="Soups" width="500" height="251" /> -</div> -<p>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.</p> -<h3 id="c13"><i>Garnishes for Cream Soups</i></h3> -<p>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:</p> -<div class="verse"> -<p class="t0">Vegetables cut in fancy shapes</p> -<p class="t0">Dash of paprika</p> -<p class="t0">Bit of chopped parsley</p> -<p class="t0">Little grated cheese</p> -<p class="t0">Spoonful of whipped cream</p> -<p class="t0">Spoonful of puffed rice</p> -<p class="t0">Croutons</p> -<p class="t0">Toasted cheese sticks</p> -<p class="t0">Squares of custard</p> -</div> -<h3 id="c14">CREAM OF TOMATO SOUP</h3> -<div class="verse"> -<p class="t0">1 can of tomato soup</p> -<p class="t0">1 tall can of Carnation Milk</p> -</div> -<p>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.</p> -<div class="pb" id="Page_6">6</div> -<p class="center db">CARNATION MILK MAKES CREAMY SOUPS</p> -<h3 id="c15">CREAM OF PEA SOUP</h3> -<div class="verse"> -<p class="t0">1 No. 2 can peas</p> -<p class="t0">1 slice onion</p> -<p class="t0">1½ tsp. sugar</p> -<p class="t0">1½ tsp. salt</p> -<p class="t0">⅛ tsp. pepper</p> -<p class="t0">2 tbsp. butter</p> -<p class="t0">2 tbsp. flour</p> -<p class="t0">1 cup Carnation Milk</p> -<p class="t0">1 cup water</p> -</div> -<p>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.</p> -<h3 id="c16">CREAM OF POTATO SOUP</h3> -<div class="verse"> -<p class="t0">3 medium sized potatoes</p> -<p class="t0">2 slices onion</p> -<p class="t0">2 tbsp. butter</p> -<p class="t0">2 tbsp. flour</p> -<p class="t0">1½ tsp. salt</p> -<p class="t0">⅛ tsp. pepper</p> -<p class="t0">¼ tsp. celery salt</p> -<p class="t0">2 cups Carnation Milk</p> -<p class="t0">2 cups potato water</p> -<p class="t0">1 tbsp. chopped parsley</p> -</div> -<p>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.</p> -<h3 id="c17">CREAM OF CELERY SOUP</h3> -<div class="verse"> -<p class="t0">3 cups celery</p> -<p class="t0">1 slice onion</p> -<p class="t0">2 tbsp. butter</p> -<p class="t0">3 tbsp. flour</p> -<p class="t0">1 tsp. salt</p> -<p class="t0">⅛ tsp. pepper</p> -<p class="t0">2 cups Carnation Milk</p> -<p class="t0">2 cups celery liquor</p> -<p class="t0">Paprika</p> -</div> -<p>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.</p> -<h3 id="c18">CREAM OF MUSHROOM SOUP</h3> -<div class="verse"> -<p class="t0">1 can of mushrooms (8-oz.) (Get can containing stems and broken pieces)</p> -<p class="t0">2 tbsp. butter</p> -<p class="t0">3 tbsp. flour</p> -<p class="t0">⅛ tsp. pepper</p> -<p class="t0">1 tsp. salt</p> -<p class="t0">2 cups Carnation Milk</p> -<p class="t0">Paprika</p> -</div> -<p>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.</p> -<h3 id="c19">OYSTER STEW</h3> -<div class="verse"> -<p class="t0">1 pint oysters</p> -<p class="t0">2 cups Carnation</p> -<p class="t0">2 cups water</p> -<p class="t0">2 tbsp. butter</p> -<p class="t0">1 tsp. salt</p> -<p class="t0">⅛ tsp. pepper</p> -<p class="t0">¼ tsp. celery salt</p> -<p class="t0">1 tbsp. chopped parsley</p> -<p class="t0">Paprika</p> -</div> -<p>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.</p> -<div class="pb" id="Page_7">7</div> -<p class="center db">CARNATION MILK MAKES RICH SAUCES</p> -<h2 id="c20"><span class="small"><i>Sauces</i></span></h2> -<h3 id="c21"><i>For Fish and Vegetables</i></h3> -<p>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.</p> -<h3 id="c22">WHITE SAUCE</h3> -<table class="center"> -<tr class="th"><th> </th><th>Butter </th><th>Flour</th></tr> -<tr><td class="l">No. 1 For Cream Soups </td><td class="r">½ tbsp. </td><td class="r">½ tbsp.</td></tr> -<tr><td class="l">No. 2 For Creamed Vegetables </td><td class="r">1½ tbsp. </td><td class="r">1½ tbsp.</td></tr> -<tr><td class="l">No. 3 For Croquettes </td><td class="r">3 tbsp. </td><td class="r">3 tbsp.</td></tr> -</table> -<div class="verse"> -<p class="t0">½ tsp. Salt</p> -<p class="t0">few grains Pepper</p> -<p class="t0">½ cup Carnation</p> -<p class="t0">½ cup Water</p> -</div> -<p>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.</p> -<h3 id="c23">CHEESE SAUCE</h3> -<p>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.</p> -<h3 id="c24">PIMIENTO SAUCE</h3> -<p>Add 3 tbsp. chopped pimiento to 1 cup of white sauce No. 2. Serve hot with vegetables -or fish.</p> -<h3 id="c25">EGG SAUCE</h3> -<p>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.</p> -<h3 id="c26">CAPER SAUCE</h3> -<div class="verse"> -<p class="t0">½ cup Carnation Milk</p> -<p class="t0">½ cup water</p> -<p class="t0">2 tbsp. butter</p> -<p class="t0">2 tbsp. flour</p> -<p class="t0">1 small onion</p> -<p class="t0">½ tsp. salt</p> -<p class="t0">⅛ tsp. pepper</p> -<p class="t0">¼ cup capers</p> -</div> -<p>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.</p> -<h3 id="c27">MOCK HOLLANDAISE SAUCE</h3> -<div class="verse"> -<p class="t0">1 tbsp. butter</p> -<p class="t0">2 tbsp. flour</p> -<p class="t0">½ tsp. salt</p> -<p class="t0">⅛ tsp. pepper</p> -<p class="t0">¾ cup Carnation Milk</p> -<p class="t0">2 egg yolks</p> -<p class="t0">¼ cup butter</p> -<p class="t0">1 tbsp. lemon juice</p> -<p class="t0">Few grains cayenne</p> -</div> -<p>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.</p> -<div class="pb" id="Page_8">8</div> -<h2 id="c28"><span class="small"><i>Fish</i></span></h2> -<div class="img"> -<img src="images/p05.jpg" id="ncfig5" alt="Fish" width="500" height="246" /> -</div> -<p>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.</p> -<h3 id="c29">SALMON CROQUETTES</h3> -<div class="verse"> -<p class="t0">1 cup white sauce No. 3 (see recipe <a href="#Page_7">page 7</a>)</p> -<p class="t0">1¾ cup flaked salmon</p> -<p class="t0">1 tsp. lemon juice</p> -<p class="t0">Salt and pepper</p> -<p class="t0">1 egg</p> -<p class="t0">Bread crumbs</p> -<p class="t0">Parsley</p> -</div> -<p>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.</p> -<h3 id="c30">SHRIMP WIGGLE</h3> -<div class="verse"> -<p class="t0">2¼ tbsp. butter</p> -<p class="t0">2¼ tbsp. flour</p> -<p class="t0">½ tsp. salt</p> -<p class="t0">Few grains pepper</p> -<p class="t0">Paprika</p> -<p class="t0">¾ cup Carnation Milk</p> -<p class="t0">¾ cup water</p> -<p class="t0">1 cup shrimps</p> -<p class="t0">1 cup canned peas</p> -</div> -<p>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.</p> -<h3 id="c31">TUNA FISH A LA KING</h3> -<div class="verse"> -<p class="t0">2 tbsp. butter</p> -<p class="t0">½ green pepper, shredded</p> -<p class="t0">1 hard cooked egg</p> -<p class="t0">½ cup chopped mushrooms</p> -<p class="t0">3 tbsp. flour</p> -<p class="t0">1 cup Carnation Milk</p> -<p class="t0">1 cup water</p> -<p class="t0">Salt and pepper</p> -<p class="t0">1½ cups tuna fish</p> -<p class="t0">½ cup peas</p> -</div> -<p>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.</p> -<div class="pb" id="Page_9">9</div> -<h2 id="c32"><span class="small"><i>Meats</i></span></h2> -<div class="img"> -<img src="images/p05a.jpg" id="ncfig6" alt="Meats" width="500" height="242" /> -</div> -<p>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.</p> -<h3 id="c33">CREAMED CHIPPED BEEF</h3> -<div class="verse"> -<p class="t0">¼ lb. chipped beef</p> -<p class="t0">2 tbsp. butter</p> -<p class="t0">2½ tbsp. flour</p> -<p class="t0">Pepper</p> -<p class="t0">½ tsp. salt</p> -<p class="t0">¾ cup Carnation Milk</p> -<p class="t0">¾ cup water</p> -</div> -<p>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.</p> -<h3 id="c34">CHICKEN A LA KING</h3> -<div class="verse"> -<p class="t0">2 tbsp. butter or chicken fat</p> -<p class="t0">¼ green pepper, shredded</p> -<p class="t0">¾ cup mushrooms, chopped</p> -<p class="t0">3 tbsp. flour</p> -<p class="t0">¼ pimiento, shredded</p> -<p class="t0">1 cup chicken broth</p> -<p class="t0">1 cup Carnation Milk</p> -<p class="t0">Salt and pepper</p> -<p class="t0">1½ cups cold chicken</p> -</div> -<p>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.</p> -<h3 id="c35">CARNATION BAKED HAM</h3> -<div class="verse"> -<p class="t0">1 slice ham about 2 inches thick</p> -<p class="t0">1 tbsp. flour</p> -<p class="t0">2 tbsp. brown sugar</p> -<p class="t0">¾ cup Carnation Milk</p> -<p class="t0">¾ cup water</p> -</div> -<p>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.</p> -<div class="pb" id="Page_10">10</div> -<p class="center db">CARNATION MILK IS CONVENIENT AND ECONOMICAL</p> -<h3 id="c36">BEEF LOAF</h3> -<div class="verse"> -<p class="t0">½ lb. pork</p> -<p class="t0">½ lb. veal</p> -<p class="t0">1 lb. beef</p> -<p class="t0">½ cup bread crumbs</p> -<p class="t0">½ onion, finely minced</p> -<p class="t0">⅓ cup Carnation Milk</p> -<p class="t0">⅓ cup water</p> -<p class="t0">1 egg, slightly beaten</p> -<p class="t0">1½ tsp. salt</p> -<p class="t0">Few grains pepper</p> -<p class="t0">4 thin slices of fat salt pork or bacon</p> -</div> -<p>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.</p> -<h3 id="c37">PORK CHOPS AND POTATOES A LA CARNATION</h3> -<div class="verse"> -<p class="t0">6 potatoes</p> -<p class="t0">1½ tsp. salt</p> -<p class="t0">Few grains pepper</p> -<p class="t0">1 tbsp. butter</p> -<p class="t0">¾ cup Carnation Milk</p> -<p class="t0">1¼ cups water</p> -<p class="t0">Bread crumbs</p> -<p class="t0">2 tbsp. flour</p> -<p class="t0">6 pork chops</p> -<p class="t0">1 egg</p> -</div> -<p>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.</p> -<h3 id="c38">CREAMED SWEET BREADS</h3> -<div class="verse"> -<p class="t0">1 lb. sweetbreads</p> -<p class="t0">1 tbsp. vinegar or lemon juice</p> -<p class="t0">⅔ cup peas</p> -<p class="t0">2¼ tbsp. butter</p> -<p class="t0">2¼ tbsp. flour</p> -<p class="t0">Pepper</p> -<p class="t0">½ tsp. salt</p> -<p class="t0">¾ cup Carnation</p> -<p class="t0">¾ cup water</p> -</div> -<p>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.</p> -<h3 id="c39">CARNATION VEAL BIRDS</h3> -<div class="verse"> -<p class="t0">1½ lbs. veal steak (¼ inch thick)</p> -<p class="t0">3 slices bacon</p> -<p class="t0">½ small onion</p> -<p class="t0">1 tbsp. butter</p> -<p class="t0">½ cup bread crumbs</p> -<p class="t0">½ tsp. salt</p> -<p class="t0">⅛ tsp. pepper</p> -<p class="t0">1 tsp. summer savory</p> -<p class="t0">3 tbsp. bacon drippings</p> -<p class="t0">½ cup Carnation Milk</p> -</div> -<p>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.</p> -<div class="pb" id="Page_11">11</div> -<p class="center db">CARNATION MILK FOR CREAMING VEGETABLES</p> -<h2 id="c40"><span class="small"><i>Vegetables</i></span></h2> -<p>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.</p> -<p>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.</p> -<h3 id="c41">SPINACH AU GRATIN</h3> -<div class="verse"> -<p class="t0">3 tbsp. butter</p> -<p class="t0">3 tbsp. flour</p> -<p class="t0">½ tsp. salt</p> -<p class="t0">⅛ tsp. pepper</p> -<p class="t0">½ cup Carnation Milk</p> -<p class="t0">1 can Spinach (No. 2)</p> -<p class="t0">¾ cup Spinach liquid</p> -<p class="t0">¼ cup grated cheese</p> -<p class="t0">Stir ½ cup dried bread crumbs in 2 tbsp. butter, melted</p> -</div> -<p>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.</p> -<h3 id="c42">SCALLOPED CABBAGE</h3> -<div class="verse"> -<p class="t0">1 medium head of cabbage</p> -<p class="t0">3 slices of broiled bacon</p> -<p class="t0">1 cup of White Sauce No. 2 (see <a href="#Page_7">page 7</a>)</p> -<p class="t0">½ green pepper</p> -<p class="t0">½ cup bread crumbs stirred in</p> -<p class="t0">2 tbsp. melted butter</p> -</div> -<p>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.</p> -<h3 id="c43">CORN SOUFFLE</h3> -<div class="verse"> -<p class="t0">3 tbsp. butter</p> -<p class="t0">4 tbsp. flour</p> -<p class="t0">1 tsp. salt</p> -<p class="t0">⅛ tsp. pepper</p> -<p class="t0">¼ tsp. celery salt</p> -<p class="t0">½ cup Carnation Milk</p> -<p class="t0">½ cup water</p> -<p class="t0">1 cup canned corn</p> -<p class="t0">2 tbsp. chopped pimiento</p> -<p class="t0">3 eggs</p> -</div> -<p>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.</p> -<div class="pb" id="Page_12">12</div> -<div class="img"> -<img src="images/p07.jpg" id="ncfig7" alt="CREAMED VEGETABLES" width="500" height="259" /> -</div> -<h3 id="c44">CREAMED VEGETABLES</h3> -<p>Use 2 cups of vegetable to one cup of white sauce No. 2 (see <a href="#Page_7">page 7</a>). 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.</p> -<h3 id="c45">STUFFED BAKED POTATO</h3> -<div class="verse"> -<p class="t0">6 medium sized potatoes</p> -<p class="t0">2 tbsp. butter</p> -<p class="t0">1 tsp. salt</p> -<p class="t0">½ tsp. pepper</p> -<p class="t0">2 tbsp. Carnation Milk</p> -<p class="t0">2 tbsp. water</p> -<p class="t0">1 egg white</p> -<p class="t0">2 tbsp. grated cheese</p> -</div> -<p>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.</p> -<h3 id="c46">BAKED CAULIFLOWER</h3> -<div class="verse"> -<p class="t0">1 medium cauliflower</p> -<p class="t0">1 cup white sauce No. 2 (see recipe <a href="#Page_7">page 7</a>)</p> -<p class="t0">⅓ cup bread crumbs stirred in</p> -<p class="t0">1 tbsp. melted butter</p> -</div> -<p>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.</p> -<div class="pb" id="Page_13">13</div> -<h2 id="c47"><span class="small"><i>Salads</i></span></h2> -<div class="img"> -<img src="images/p07a.jpg" id="ncfig8" alt="Salads" width="500" height="248" /> -</div> -<p>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.</p> -<h3 id="c48">TOMATO SALAD</h3> -<div class="verse"> -<p class="t0">6 tomatoes</p> -<p class="t0">1 head of lettuce</p> -<p class="t0">Mayonnaise</p> -</div> -<p>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 <a href="#Page_14">page 14</a>); sprinkle with paprika.</p> -<p>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.</p> -<h3 id="c49">STUFFED CELERY</h3> -<div class="verse"> -<p class="t0">6 stalks celery</p> -<p class="t0">⅔ cup cream cheese</p> -<p class="t0">2 tbsp. Carnation Milk</p> -<p class="t0">¼ tsp. salt</p> -<p class="t0">1 tsp. onion juice</p> -<p class="t0">Paprika</p> -<p class="t0">Mayonnaise</p> -<p class="t0">1 tsp. chopped green pepper</p> -<p class="t0">Lettuce leaves</p> -</div> -<p>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 <a href="#Page_14">page 14</a>). Serves 6.</p> -<div class="pb" id="Page_14">14</div> -<p class="center db">CARNATION MAKES THE DRESSING CREAMY</p> -<h3 id="c50">PEACH SALAD</h3> -<div class="verse"> -<p class="t0">6 peaches</p> -<p class="t0">Lemon juice</p> -<p class="t0">2 tbsp. Carnation Milk</p> -<p class="t0">½ cup cream cheese</p> -<p class="t0">Lettuce leaves</p> -<p class="t0">½ cup mayonnaise</p> -</div> -<p>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.</p> -<h3 id="c51">CARNATIONNAISE -<br />(Mayonnaise)</h3> -<div class="verse"> -<p class="t0">4 tbsp. flour</p> -<p class="t0">1 tbsp. sugar</p> -<p class="t0">1 tbsp. mustard</p> -<p class="t0">1 tsp. salt</p> -<p class="t0">Paprika</p> -<p class="t0">1 cup salad oil</p> -<p class="t0">⅔ cup Carnation Milk</p> -<p class="t0">¼ cup cider vinegar</p> -<p class="t0">¾ cup water</p> -<p class="t0">1 egg</p> -</div> -<p>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.</p> -<h3 id="c52">FRUIT SALAD DRESSING</h3> -<p>Carnationnaise is delicious for fruit salads. If a creamier dressing is desired combine -½ cup whipped Carnation (see directions <a href="#Page_31">page 31</a>) and 1 cup of Carnationnaise.</p> -<h3 id="c53">THOUSAND ISLAND DRESSING</h3> -<div class="verse"> -<p class="t0">2 cups Carnationnaise</p> -<p class="t0">½ cup Chili sauce</p> -<p class="t0">1 tsp. finely cut onion</p> -<p class="t0">3 tbsp. diced pimiento</p> -<p class="t0">3 tbsp. diced green pepper</p> -<p class="t0">2 hard cooked eggs, cut fine</p> -<p class="t0">3 tbsp. chopped sweet pickle</p> -</div> -<p>Mix the ingredients and keep in a cool place until ready to use. Excellent with any -vegetable salad.</p> -<h3 id="c54">NO EGG MAYONNAISE</h3> -<div class="verse"> -<p class="t0">½ tsp. salt</p> -<p class="t0">Few grains pepper</p> -<p class="t0">½ tsp. mustard</p> -<p class="t0">½ tsp. sugar</p> -<p class="t0">¼ tsp. paprika</p> -<p class="t0">2 tbsp. Carnation Milk</p> -<p class="t0">½ cup salad oil</p> -<p class="t0">1 tbsp. lemon juice or vinegar</p> -</div> -<p>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.</p> -<h3 id="c55">COOKED SALAD DRESSING</h3> -<div class="verse"> -<p class="t0">1 tsp. mustard</p> -<p class="t0">1 tsp. salt</p> -<p class="t0">Dash cayenne</p> -<p class="t0">2 tbsp. sugar</p> -<p class="t0">1½ tbsp. flour</p> -<p class="t0">½ cup Carnation Milk</p> -<p class="t0">2 egg yolks, beaten</p> -<p class="t0">½ cup water</p> -<p class="t0">2 tbsp. melted butter</p> -<p class="t0">¼ cup vinegar</p> -</div> -<p>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.</p> -<div class="pb" id="Page_15">15</div> -<p class="center db">CARNATION MILK FOR BETTER BAKING</p> -<h2 id="c56"><span class="small"><i>Quick Breads</i></span></h2> -<p>Breads which are lightened by means of yeast (see recipe <a href="#Page_30">page 30</a>) 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.</p> -<h3 id="c57">PLAIN MUFFINS</h3> -<div class="verse"> -<p class="t0">2 cups bread flour</p> -<p class="t0">4 tsp. baking powder</p> -<p class="t0">2 tbsp. sugar</p> -<p class="t0">¾ tsp. salt</p> -<p class="t0">1 egg</p> -<p class="t0">⅓ cup Carnation Milk</p> -<p class="t0">⅔ cup water</p> -<p class="t0">2 tbsp. melted fat</p> -</div> -<p>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.</p> -<h3 id="c58">GRAHAM DATE MUFFINS</h3> -<div class="verse"> -<p class="t0">1 cup bread flour</p> -<p class="t0">1 cup graham flour</p> -<p class="t0">4 tsp. baking powder</p> -<p class="t0">2 tbsp. sugar</p> -<p class="t0">¾ tsp. salt</p> -<p class="t0">½ cup chopped dates</p> -<p class="t0">2 tbsp. melted fat</p> -<p class="t0">1 egg</p> -<p class="t0">⅓ cup Carnation Milk</p> -<p class="t0">⅔ cup water</p> -</div> -<p>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.</p> -<h3 id="c59">NUT BREAD</h3> -<div class="verse"> -<p class="t0">1½ cups bread flour</p> -<p class="t0">1½ cups graham flour</p> -<p class="t0">4 tsp. baking powder</p> -<p class="t0">⅓ cup sugar</p> -<p class="t0">1 tsp. salt</p> -<p class="t0">1 egg</p> -<p class="t0">1 cup chopped nuts</p> -<p class="t0">¾ cup water</p> -<p class="t0">¾ cup Carnation Milk</p> -<p class="t0">2 tbsp. fat, melted</p> -</div> -<p>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.</p> -<h3 id="c60">JIFFY COFFEE CAKE</h3> -<div class="verse"> -<p class="t0">2 cups flour</p> -<p class="t0">3 tsp. baking powder</p> -<p class="t0">¼ cup sugar</p> -<p class="t0">½ cup cold fat</p> -<p class="t0">½ cup currants</p> -<p class="t0">⅓ cup Carnation Milk</p> -<p class="t0">⅔ cup water</p> -<p class="t0">1 egg</p> -</div> -<p>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.</p> -<p>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.</p> -<div class="pb" id="Page_16">16</div> -<div class="img"> -<img src="images/p09.jpg" id="ncfig9" alt="QUICKBREADS" width="500" height="251" /> -</div> -<h3 id="c61">BAKING POWDER BISCUITS</h3> -<div class="verse"> -<p class="t0">2 cups bread flour</p> -<p class="t0">4 tsp. baking powder</p> -<p class="t0">1 tsp. salt</p> -<p class="t0">4 tbsp. cold fat</p> -<p class="t0">2 tsp. sugar</p> -<p class="t0">¼ cup Carnation Milk</p> -<p class="t0">½ cup water</p> -</div> -<p>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.</p> -<h3 id="c62">PIN WHEEL BISCUITS</h3> -<div class="verse"> -<p class="t0">2 cups bread flour</p> -<p class="t0">4 tsp. baking powder</p> -<p class="t0">1 tsp. salt</p> -<p class="t0">3 tbsp. sugar</p> -<p class="t0">4 tbsp. cold fat</p> -<p class="t0">¼ cup Carnation Milk</p> -<p class="t0">½ cup water</p> -<p class="t0">⅓ cup chopped raisins</p> -<p class="t0">2 tbsp. chopped citron</p> -<p class="t0">⅓ tsp. cinnamon</p> -<p class="t0">2 tbsp. sugar</p> -</div> -<p>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.</p> -<h3 id="c63">SCONES</h3> -<div class="verse"> -<p class="t0">2 cups pastry flour</p> -<p class="t0">4 tsp. baking powder</p> -<p class="t0">2 tsp. sugar</p> -<p class="t0">1 tsp. salt</p> -<p class="t0">4 tbsp. fat</p> -<p class="t0">2 eggs</p> -<p class="t0">3 tbsp. Carnation Milk</p> -<p class="t0">3 tbsp. water</p> -</div> -<p>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.</p> -<div class="pb" id="Page_17">17</div> -<h2 id="c64"><span class="small"><i>Cakes</i></span></h2> -<div class="img"> -<img src="images/p09a.jpg" id="ncfig10" alt="Cakes" width="500" height="249" /> -</div> -<p>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.</p> -<h3 id="c65">DEVIL’S FOOD CAKE</h3> -<div class="verse"> -<p class="t0">1¾ cups pastry flour</p> -<p class="t0">2 tsp. baking powder</p> -<p class="t0">½ tsp. soda</p> -<p class="t0">½ tsp. salt</p> -<p class="t0">5 tbsp. Carnation Milk</p> -<p class="t0">5 tbsp. water</p> -<p class="t0">1 cup sugar</p> -<p class="t0">⅜ cup fat</p> -<p class="t0">2 eggs</p> -<p class="t0">2 squares chocolate</p> -<p class="t0">½ tsp. vanilla</p> -</div> -<p>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.</p> -<h3 id="c66">PLAIN CAKE</h3> -<div class="verse"> -<p class="t0">1⅓ cups pastry flour</p> -<p class="t0">2½ tsp. baking powder</p> -<p class="t0">¼ tsp. salt</p> -<p class="t0">3 tbsp. Carnation Milk</p> -<p class="t0">5 tbsp. water</p> -<p class="t0">¼ cup fat</p> -<p class="t0">¾ cup sugar</p> -<p class="t0">1 egg</p> -<p class="t0">½ tsp. vanilla</p> -</div> -<p>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.</p> -<div class="pb" id="Page_18">18</div> -<p class="center db">CARNATION MAKES FINE TEXTURE CAKES</p> -<h3 id="c67">SPICE CAKE</h3> -<div class="verse"> -<p class="t0">1 tsp. cinnamon</p> -<p class="t0">½ tsp. nutmeg</p> -<p class="t0">½ tsp. cloves</p> -<p class="t0">Few grains cayenne</p> -<p class="t0">1½ tbsp. boiling water</p> -<p class="t0">1¾ cups pastry flour</p> -<p class="t0">3 tsp. baking powder</p> -<p class="t0">¼ tsp. salt</p> -<p class="t0">2 eggs</p> -<p class="t0">4 tbsp. Carnation Milk</p> -<p class="t0">6 tbsp. water</p> -<p class="t0">½ cup fat</p> -<p class="t0">1 cup sugar</p> -</div> -<p>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.</p> -<h3 id="c68">WHITE CAKE</h3> -<div class="verse"> -<p class="t0">1½ cups pastry flour</p> -<p class="t0">3 tsp. baking powder</p> -<p class="t0">½ tsp. salt</p> -<p class="t0">2 tbsp. Carnation Milk</p> -<p class="t0">½ tsp. vanilla or almond</p> -<p class="t0">6 tbsp. water</p> -<p class="t0">⅜ cup fat</p> -<p class="t0">1 cup sugar</p> -<p class="t0">2 egg whites</p> -</div> -<p>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.</p> -<h3 id="c69">CARAMEL NUT CAKE</h3> -<div class="verse"> -<p class="t0">1½ cups pastry flour</p> -<p class="t0">2 tsp. baking powder</p> -<p class="t0">¼ tsp. salt</p> -<p class="t0">¼ cup Carnation Milk</p> -<p class="t0">¼ cup water</p> -<p class="t0">⅓ cup shortening</p> -<p class="t0">1 cup brown sugar</p> -<p class="t0">2 eggs</p> -<p class="t0">½ cup chopped nuts</p> -<p class="t0">½ tsp. vanilla</p> -</div> -<p>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 (<a href="#Page_26">Page 26</a>).</p> -<h3 id="c70">LEMON COCOANUT COOKIES</h3> -<div class="verse"> -<p class="t0">1½ cups pastry flour</p> -<p class="t0">2 tsp. baking powder</p> -<p class="t0">Few grains salt</p> -<p class="t0">2 tbsp. Carnation Milk</p> -<p class="t0">3 tbsp. water</p> -<p class="t0">¼ cup fat</p> -<p class="t0">1 cup cocoanut</p> -<p class="t0">½ cup sugar</p> -<p class="t0">1 egg</p> -<p class="t0">½ tsp. lemon extract</p> -</div> -<p>Mix as for Plain Cake (<a href="#Page_17">page 17</a>). 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.</p> -<h3 id="c71">FUDGE SQUARES</h3> -<div class="verse"> -<p class="t0">1 cup pastry flour</p> -<p class="t0">1 tsp. baking powder</p> -<p class="t0">Few grains salt</p> -<p class="t0">2 tbsp. Carnation Milk</p> -<p class="t0">2 tbsp. water</p> -<p class="t0">¼ cup fat</p> -<p class="t0">1 cup sugar</p> -<p class="t0">2 eggs</p> -<p class="t0">2 squares chocolate</p> -<p class="t0">1 tsp. vanilla</p> -<p class="t0">⅓ cup nuts</p> -</div> -<p>Mix as for Devil’s Food Cake (<a href="#Page_17">page 17</a>). 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 (<a href="#Page_26">page 26</a>). Cut in squares.</p> -<div class="pb" id="Page_19">19</div> -<p class="center db">CARNATION IS PURE MILK, DOUBLE RICH</p> -<h2 id="c72"><span class="small"><i>Pastry</i></span></h2> -<p>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.</p> -<p>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.</p> -<p>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).</p> -<h3 id="c73">PLAIN PASTRY</h3> -<div class="verse"> -<p class="t0">2 cups pastry flour or 1¾ cups bread flour</p> -<p class="t0">½ cup cold fat</p> -<p class="t0">1 tsp. salt</p> -<p class="t0">Approximately ⅓ cup cold water</p> -</div> -<p>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.</p> -<h3 id="c74">PUMPKIN PIE</h3> -<div class="verse"> -<p class="t0">1¼ cups steamed pumpkin</p> -<p class="t0">⅞ cup brown sugar</p> -<p class="t0">1 tsp. cinnamon</p> -<p class="t0">1 tsp. ginger</p> -<p class="t0">2 tbsp. orange juice</p> -<p class="t0">½ tsp. salt</p> -<p class="t0">2 eggs</p> -<p class="t0">1 cup Carnation Milk</p> -<p class="t0">¼ cup water</p> -</div> -<p>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.</p> -<h3 id="c75">BUTTERSCOTCH PIE</h3> -<div class="verse"> -<p class="t0">1½ cups brown sugar</p> -<p class="t0">½ cup flour</p> -<p class="t0">½ tsp. salt</p> -<p class="t0">1¾ cups Carnation Milk</p> -<p class="t0">⅞ cup water</p> -<p class="t0">3 tbsp. butter</p> -<p class="t0">3 eggs</p> -</div> -<p>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.</p> -<div class="pb" id="Page_20">20</div> -<div class="img"> -<img src="images/p11.jpg" id="ncfig11" alt="LEMON CREAM PIE" width="500" height="252" /> -</div> -<h3 id="c76">LEMON CREAM PIE</h3> -<div class="verse"> -<p class="t0">1½ cups sugar</p> -<p class="t0">4½ tbsp. flour</p> -<p class="t0">Few grains salt</p> -<p class="t0">¾ cup Carnation Milk</p> -<p class="t0">1 tsp. grated lemon rind</p> -<p class="t0">5 tbsp. lemon juice</p> -<p class="t0">1 tbsp. butter</p> -<p class="t0">2 eggs</p> -<p class="t0">¾ cup water</p> -</div> -<p>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.</p> -<h3 id="c77">PINEAPPLE PIE</h3> -<div class="verse"> -<p class="t0">4 tbsp. flour</p> -<p class="t0">⅔ cup sugar</p> -<p class="t0">⅛ tsp. salt</p> -<p class="t0">1⅓ cups crushed pineapple</p> -<p class="t0">1 cup Carnation Milk</p> -<p class="t0">1 cup water</p> -<p class="t0">⅔ tsp. vanilla</p> -<p class="t0">3 eggs</p> -</div> -<p>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.</p> -<h3 id="c78">CHOCOLATE PIE</h3> -<div class="verse"> -<p class="t0">2 squares chocolate</p> -<p class="t0">1 cup boiling water</p> -<p class="t0">1 cup Carnation Milk</p> -<p class="t0">4 tbsp. flour</p> -<p class="t0">⅞ cup sugar</p> -<p class="t0">¼ tsp. salt</p> -<p class="t0">3 eggs</p> -<p class="t0">1 tbsp. butter</p> -<p class="t0">½ tsp. vanilla</p> -</div> -<p>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.</p> -<div class="pb" id="Page_21">21</div> -<h2 id="c79"><span class="small"><i>Puddings</i></span></h2> -<div class="img"> -<img src="images/p11a.jpg" id="ncfig12" alt="Puddings" width="500" height="248" /> -</div> -<p>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.</p> -<h3 id="c80">CHOCOLATE BLANC MANGE</h3> -<div class="verse"> -<p class="t0">2 tbsp. cornstarch</p> -<p class="t0">⅓ cup sugar</p> -<p class="t0">¼ tsp. salt</p> -<p class="t0">1⅓ cups cold water</p> -<p class="t0">1 cup Carnation Milk</p> -<p class="t0">1½ squares unsweetened chocolate</p> -<p class="t0">1 egg</p> -<p class="t0">1 tsp. vanilla</p> -</div> -<p>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.</p> -<h3 id="c81">COCOANUT BLANC MANGE</h3> -<div class="verse"> -<p class="t0">¼ cup cornstarch</p> -<p class="t0">¼ cup sugar</p> -<p class="t0">½ tsp. salt</p> -<p class="t0">1 cup water</p> -<p class="t0">1 cup Carnation Milk</p> -<p class="t0">⅔ cup cocoanut</p> -<p class="t0">2 egg whites</p> -<p class="t0">½ tsp. vanilla</p> -</div> -<p>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.</p> -<div class="pb" id="Page_22">22</div> -<p class="center db">CARNATION MAKES TASTY PUDDINGS</p> -<h3 id="c82">CHOCOLATE BREAD PUDDING</h3> -<div class="verse"> -<p class="t0">2 squares bitter chocolate</p> -<p class="t0">¾ cup sugar</p> -<p class="t0">2 cups Carnation Milk</p> -<p class="t0">2 cups hot water</p> -<p class="t0">2 cups stale bread crumbs</p> -<p class="t0">2 eggs</p> -<p class="t0">¼ tsp. salt</p> -<p class="t0">1 tsp. vanilla</p> -</div> -<p>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.</p> -<h3 id="c83">LEMON RICE CREAM</h3> -<div class="verse"> -<p class="t0">½ cup rice</p> -<p class="t0">½ cup sugar</p> -<p class="t0">½ tsp. salt</p> -<p class="t0">1½ cups Carnation Milk</p> -<p class="t0">1½ cups water</p> -<p class="t0">Grated rind of ¾ lemon</p> -<p class="t0">2 tbsp. powdered sugar</p> -<p class="t0">2½ tbsp. lemon juice</p> -<p class="t0">2 eggs</p> -<p class="t0">¼ tsp. lemon extract</p> -</div> -<p>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.</p> -<h3 id="c84">PINEAPPLE RICE PUDDING</h3> -<div class="verse"> -<p class="t0">½ cup rice</p> -<p class="t0">½ cup sugar</p> -<p class="t0">1½ cups Carnation Milk</p> -<p class="t0">1½ cups water</p> -<p class="t0">1 cup crushed pineapple</p> -<p class="t0">2 eggs</p> -<p class="t0">½ tsp. salt</p> -</div> -<p>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.</p> -<h3 id="c85">DATE TAPIOCA CREAM</h3> -<div class="verse"> -<p class="t0">⅓ cup tapioca</p> -<p class="t0">Few grains salt</p> -<p class="t0">1 cup sugar</p> -<p class="t0">2 cups Carnation Milk</p> -<p class="t0">2 cups water</p> -<p class="t0">2 small eggs</p> -<p class="t0">1 cup chopped dates</p> -<p class="t0">1 tsp. vanilla</p> -</div> -<p>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.</p> -<h3 id="c86">CARAMEL TAPIOCA</h3> -<div class="verse"> -<p class="t0">⅓ cup tapioca</p> -<p class="t0">Few grains salt</p> -<p class="t0">2 small eggs</p> -<p class="t0">2 cups Carnation Milk</p> -<p class="t0">2 cups water</p> -<p class="t0">1 cup light brown sugar</p> -<p class="t0">½ cup nut meats</p> -<p class="t0">1 tsp. vanilla</p> -</div> -<p>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.</p> -<div class="pb" id="Page_23">23</div> -<p class="center db">CARNATION MAKES DELICIOUS DESSERTS</p> -<h2 id="c87"><span class="small"><i>Gelatine Desserts</i></span></h2> -<p>In making the following desserts be sure to chill the Carnation Milk thoroughly -before whipping.</p> -<h3 id="c88">CHOCOLATE CHARLOTTE</h3> -<div class="verse"> -<p class="t0">1⅛ tbsp. gelatine</p> -<p class="t0">2 tbsp. cold water</p> -<p class="t0">½ cup sugar</p> -<p class="t0">1½ cups Carnation Milk</p> -<p class="t0">½ cup water</p> -<p class="t0">1 square bitter chocolate</p> -<p class="t0">½ tsp. vanilla</p> -<p class="t0">½ doz. lady fingers</p> -</div> -<p>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.</p> -<h3 id="c89">MACAROON DESSERT</h3> -<div class="verse"> -<p class="t0">1¼ tbsp. gelatine</p> -<p class="t0">¾ cup water</p> -<p class="t0">9 macaroons, crumbled</p> -<p class="t0">1¾ cup Carnation Milk</p> -<p class="t0">2 egg yolks, slightly beaten</p> -<p class="t0">¼ cup sugar</p> -<p class="t0">1 tsp. vanilla</p> -</div> -<p>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.</p> -<h3 id="c90">PINEAPPLE BAVARIAN CREAM</h3> -<div class="verse"> -<p class="t0">1¼ tbsp. gelatine</p> -<p class="t0">¼ cup cold water</p> -<p class="t0">1 cup Carnation Milk</p> -<p class="t0">1 cup grated pineapple and juice</p> -<p class="t0">⅛ tsp. salt</p> -<p class="t0">3 tbsp. lemon juice</p> -<p class="t0">½ cup sugar</p> -</div> -<p>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.</p> -<h3 id="c91">PRUNE CREAM</h3> -<div class="verse"> -<p class="t0">1 cup chopped cooked prunes</p> -<p class="t0">1½ tbsp. lemon juice</p> -<p class="t0">¼ cup powdered sugar</p> -<p class="t0">¾ cup Carnation Milk</p> -<p class="t0">¼ tsp. gelatine</p> -</div> -<p>Whip Carnation Milk, following directions on <a href="#Page_31">page 31</a>. Add lemon juice, sugar, -and few grains of salt to chopped cooked prunes. Fold the prune mixture -into the whipped Carnation. Serves 5.</p> -<div class="pb" id="Page_24">24</div> -<h2 id="c92"><span class="small"><i>Ice Creams</i></span></h2> -<div class="img"> -<img src="images/p13.jpg" id="ncfig13" alt="Ice Creams" width="500" height="251" /> -</div> -<p>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.</p> -<h3 id="c93">PINEAPPLE ICE CREAM</h3> -<div class="verse"> -<p class="t0">4 cups Carnation Milk</p> -<p class="t0">½ tbsp. gelatine</p> -<p class="t0">1 cup of sugar</p> -<p class="t0">1 cup grated pineapple</p> -</div> -<p>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.</p> -<h3 id="c94">CHOCOLATE ICE CREAM</h3> -<div class="verse"> -<p class="t0">1 cup sugar</p> -<p class="t0">Few grains salt</p> -<p class="t0">4 cups of Carnation Milk</p> -<p class="t0">2 sqs. of bitter chocolate</p> -<p class="t0">3 eggs</p> -<p class="t0">1 tsp. vanilla</p> -</div> -<p>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.</p> -<h3 id="c95">BANANA ICE CREAM</h3> -<div class="verse"> -<p class="t0">5 good sized bananas</p> -<p class="t0">4 cups Carnation Milk</p> -<p class="t0">1 cup sugar</p> -<p class="t0">2 tbsp. lemon juice</p> -</div> -<p>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.</p> -<h3 id="c96">ORANGE SHERBERT</h3> -<div class="verse"> -<p class="t0">1 lemon</p> -<p class="t0">1 orange</p> -<p class="t0">½ cup sugar</p> -<p class="t0">2 cups Carnation Milk</p> -<p class="t0">2 egg whites</p> -</div> -<p>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.</p> -<div class="pb" id="Page_25">25</div> -<h2 id="c97"><span class="small"><i>Miscellaneous Desserts</i></span></h2> -<div class="img"> -<img src="images/p13a.jpg" id="ncfig14" alt="STRAWBERRY SHORTCAKE" width="500" height="261" /> -</div> -<h3 id="c98">STRAWBERRY SHORTCAKE</h3> -<div class="verse"> -<p class="t0">2 cups bread flour</p> -<p class="t0">4 tsp. baking powder</p> -<p class="t0">1 tsp. salt</p> -<p class="t0">5 tbsp. fat</p> -<p class="t0">1 tbsp. sugar</p> -<p class="t0">¼ cup Carnation Milk</p> -<p class="t0">½ cup cold water</p> -</div> -<p>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.</p> -<h3 id="c99">CHEESE TORTE</h3> -<div class="verse"> -<p class="t0">1 package of zwieback (6 oz.)</p> -<p class="t0">2 cups of sugar</p> -<p class="t0">1 tsp. cinnamon</p> -<p class="t0">1½ lb. cottage cheese</p> -<p class="t0">⅓ cup butter, melted</p> -<p class="t0">4 eggs</p> -<p class="t0">½ cup chopped nuts</p> -<p class="t0">Few grains salt</p> -<p class="t0">4 tbsp. flour</p> -<p class="t0">Juice and rind of ½ lemon</p> -<p class="t0">½ tsp. vanilla</p> -<p class="t0">1 cup Carnation Milk</p> -</div> -<p>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.</p> -<h3 id="c100">CUP CUSTARD</h3> -<div class="verse"> -<p class="t0">2 cups Carnation Milk</p> -<p class="t0">2 cups water</p> -<p class="t0">5 eggs</p> -<p class="t0">½ cup sugar</p> -<p class="t0">½ tsp. salt</p> -<p class="t0">1 tsp. vanilla</p> -</div> -<p>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.</p> -<div class="pb" id="Page_26">26</div> -<p class="center db">CARNATION MAKES SMOOTH SAUCES</p> -<h2 id="c101"><span class="small"><i>Dessert Sauces and Cake Icings</i></span></h2> -<p>The following delicious sauces and icings will give even the simplest pudding and -cake a most festive air.</p> -<h3 id="c102">BUTTERSCOTCH SAUCE</h3> -<div class="verse"> -<p class="t0">⅔ cup light corn syrup</p> -<p class="t0">1 cup light brown sugar</p> -<p class="t0">¾ cup Carnation Milk</p> -<p class="t0">Chopped nuts, if desired</p> -<p class="t0">4 tbsp. butter</p> -</div> -<p>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.</p> -<h3 id="c103">FUDGE SAUCE</h3> -<div class="verse"> -<p class="t0">1 tbsp. butter</p> -<p class="t0">2 squares chocolate</p> -<p class="t0">2 tbsp. corn syrup</p> -<p class="t0">½ cup Carnation Milk</p> -<p class="t0">1 tsp. vanilla</p> -<p class="t0">⅓ cup water</p> -<p class="t0">2 cups sugar</p> -</div> -<p>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.</p> -<h3 id="c104">CARAMEL ICING</h3> -<div class="verse"> -<p class="t0">2 cups light brown sugar</p> -<p class="t0">⅓ cup Carnation Milk</p> -<p class="t0">⅓ cup water</p> -<p class="t0">1 tbsp. butter</p> -<p class="t0">½ tsp. vanilla</p> -</div> -<p>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.</p> -<h3 id="c105">FUDGE ICING</h3> -<div class="verse"> -<p class="t0">1 tbsp. butter</p> -<p class="t0">2 squares chocolate</p> -<p class="t0">2 cups sugar</p> -<p class="t0">⅓ cup Carnation Milk</p> -<p class="t0">⅓ cup water</p> -<p class="t0">½ tsp. vanilla</p> -<p class="t0">1 tbsp. corn syrup</p> -</div> -<p>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.</p> -<h3 id="c106">UNCOOKED CHOCOLATE ICING</h3> -<div class="verse"> -<p class="t0">2 tbsp. chocolate</p> -<p class="t0">2 tbsp. Carnation Milk</p> -<p class="t0">½ tsp. vanilla</p> -<p class="t0">1 cup powdered sugar</p> -</div> -<p>Melt chocolate, add Carnation, vanilla, and sugar and mix thoroughly. Spread on -the cake.</p> -<h3 id="c107">OPERA ICING</h3> -<div class="verse"> -<p class="t0">2 cups powdered sugar</p> -<p class="t0">½ cup Carnation Milk</p> -<p class="t0">2 tbsp. butter</p> -</div> -<p>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.</p> -<div class="pb" id="Page_27">27</div> -<p class="center db">CARNATION MILK FOR CREAMY CANDIES</p> -<h2 id="c108"><span class="small"><i>Candies</i></span></h2> -<p>The candy maker who aspires to make smooth, creamy candy may be interested in -trying the following suggestions:</p> -<p>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.</p> -<p>Use corn syrup or cream of tartar as these help to keep the candy from becoming -grainy.</p> -<p>While the candy is cooking stir just enough to prevent scorching. Too much stirring -is liable to make the candy grainy.</p> -<p>After the candy is cooked let it stand until it is almost cold. Then beat vigorously -until it is thick and creamy.</p> -<h3 id="c109">CARNATION FUDGE</h3> -<div class="verse"> -<p class="t0">2 tbsp. butter</p> -<p class="t0">2 sq. chocolate</p> -<p class="t0">3 cups sugar</p> -<p class="t0">2 tbsp. corn syrup (light)</p> -<p class="t0">½ cup Carnation Milk</p> -<p class="t0">½ cup water</p> -<p class="t0">1 tsp. vanilla</p> -<p class="t0">Chopped nuts, if desired.</p> -</div> -<p>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.</p> -<h3 id="c110">PEANUT BUTTER FUDGE</h3> -<div class="verse"> -<p class="t0">2 cups sugar</p> -<p class="t0">2 tbsp. corn syrup</p> -<p class="t0">⅓ cup Carnation Milk</p> -<p class="t0">⅓ cup water</p> -<p class="t0">2 tbsp. peanut butter</p> -<p class="t0">½ tsp. vanilla</p> -<p class="t0">½ cup chopped peanuts, if desired.</p> -</div> -<p>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.</p> -<h3 id="c111">CREAM CARAMELS</h3> -<div class="verse"> -<p class="t0">2 cups sugar</p> -<p class="t0">2 cups corn syrup</p> -<p class="t0">½ cup butter</p> -<p class="t0">¼ tsp. salt</p> -<p class="t0">2 cups Carnation Milk</p> -<p class="t0">1 tsp. vanilla</p> -</div> -<p>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.</p> -<div class="pb" id="Page_28">28</div> -<div class="img"> -<img src="images/p15.jpg" id="ncfig15" alt="CANDIES" width="500" height="251" /> -</div> -<h3 id="c112">PENOCHE</h3> -<div class="verse"> -<p class="t0">2 cups brown sugar</p> -<p class="t0">1 cup white sugar</p> -<p class="t0">½ cup Carnation Milk</p> -<p class="t0">½ cup water</p> -<p class="t0">2 tbsp. corn syrup (light)</p> -<p class="t0">2 tbsp. butter</p> -<p class="t0">1 tsp. vanilla</p> -<p class="t0">½ cup chopped nuts</p> -</div> -<p>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.</p> -<h3 id="c113">OPERA CARAMELS</h3> -<div class="verse"> -<p class="t0">2 cups sugar</p> -<p class="t0">⅓ cup water</p> -<p class="t0">⅓ cup Carnation Milk</p> -<p class="t0">2 tbsp. corn syrup (light)</p> -<p class="t0">2 tbsp. butter</p> -<p class="t0">1 tsp. vanilla</p> -</div> -<p>Use same method as for Penoche.</p> -<p>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.</p> -<h3 id="c114">PRALINES</h3> -<div class="verse"> -<p class="t0">2 cups powdered sugar</p> -<p class="t0">1 cup maple syrup</p> -<p class="t0">½ cup Carnation Milk</p> -<p class="t0">1 cup chopped nuts</p> -</div> -<p>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.</p> -<h3 id="c115">COCOANUT CREAM CANDY</h3> -<div class="verse"> -<p class="t0">2 cups sugar</p> -<p class="t0">¼ tsp. cream of tartar</p> -<p class="t0">1 tbsp. butter</p> -<p class="t0">⅓ cup of Carnation Milk</p> -<p class="t0">⅓ cup water</p> -<p class="t0">½ tsp. vanilla</p> -<p class="t0">1 cup shredded cocoanut</p> -</div> -<p>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.</p> -<div class="pb" id="Page_29">29</div> -<h2 id="c116"><span class="small"><i>Miscellaneous</i></span></h2> -<div class="img"> -<img src="images/p15a.jpg" id="ncfig16" alt="Miscellaneous" width="500" height="251" /> -</div> -<p>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.</p> -<h3 id="c117">WELSH RAREBIT</h3> -<div class="verse"> -<p class="t0">2 tbsp. butter</p> -<p class="t0">2 tbsp. flour</p> -<p class="t0">½ tsp. salt</p> -<p class="t0">¼ tsp. mustard</p> -<p class="t0">Few grains cayenne</p> -<p class="t0">½ cup Carnation Milk</p> -<p class="t0">½ cup water</p> -<p class="t0">1 egg</p> -<p class="t0">½ lb. American cheese</p> -</div> -<p>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.</p> -<h3 id="c118">CARNATION SANDWICH FILLING</h3> -<div class="verse"> -<p class="t0">1 cup Carnation Milk</p> -<p class="t0">½ pound American Cheese (Best to use a package cheese wrapped in tin foil.)</p> -<p class="t0">½ can pimiento (small size)</p> -<p class="t0">Salt and paprika</p> -</div> -<p>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.</p> -<h3 id="c119">BAKED EGGS A LA CARNATION</h3> -<div class="verse"> -<p class="t0">1½ tbsp. butter</p> -<p class="t0">1½ tbsp. flour</p> -<p class="t0">½ tsp. salt</p> -<p class="t0">¼ tsp. pepper</p> -<p class="t0">½ cup Carnation Milk</p> -<p class="t0">½ cup water</p> -<p class="t0">4 to 6 eggs</p> -<p class="t0">Buttered bread crumbs</p> -</div> -<p>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.</p> -<div class="pb" id="Page_30">30</div> -<p class="center db">CARNATION MAKES BETTER BREAD</p> -<h3 id="c120">YEAST BREAD</h3> -<div class="verse"> -<p class="t0">2 tbsp. shortening</p> -<p class="t0">2 tbsp. sugar</p> -<p class="t0">2½ tsp. salt</p> -<p class="t0">1 cup boiling water</p> -<p class="t0">1 cake compressed yeast dissolved in ¼ cup lukewarm water</p> -<p class="t0">⅓ cup Carnation Milk</p> -<p class="t0">⅔ cup water</p> -<p class="t0">7½ cups bread flour, approximately</p> -</div> -<p>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.</p> -<h3 id="c121">CLOVER LEAF ROLLS</h3> -<div class="verse"> -<p class="t0">3 tbsp. butter, melted</p> -<p class="t0">1 yeast cake dissolved in ¼ cup lukewarm water</p> -<p class="t0">⅔ cup Carnation Milk</p> -<p class="t0">7½ cups bread flour, approximately</p> -<p class="t0">2 tbsp. sugar</p> -<p class="t0">2 tsp. salt</p> -<p class="t0">1⅓ cups hot water</p> -</div> -<p>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.</p> -<h3 id="c122">CINNAMON ROLLS</h3> -<p>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.</p> -<h3 id="c123">GRIDDLE CAKES</h3> -<div class="verse"> -<p class="t0">2¼ cups flour</p> -<p class="t0">¼ cup cornmeal</p> -<p class="t0">4 tsp. baking powder</p> -<p class="t0">¼ cup sugar</p> -<p class="t0">1 egg, well beaten</p> -<p class="t0">⅔ cup Carnation Milk</p> -<p class="t0">1⅓ cups water</p> -<p class="t0">4 tbsp. fat (melted)</p> -<p class="t0">1 tsp. salt</p> -</div> -<p>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.</p> -<div class="pb" id="Page_31">31</div> -<p class="center db">CARNATION DISHES ARE DELICIOUS</p> -<h3 id="c124">WAFFLES</h3> -<div class="verse"> -<p class="t0">1½ cups pastry flour</p> -<p class="t0">½ tsp. salt</p> -<p class="t0">3 tsp. baking powder</p> -<p class="t0">2 eggs</p> -<p class="t0">⅓ cup Carnation Milk</p> -<p class="t0">⅔ cup water</p> -<p class="t0">1 tbsp. butter (melted)</p> -<p class="t0">1 tbsp. sugar</p> -</div> -<p>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.</p> -<h3 id="c125">DOUGHNUTS</h3> -<div class="verse"> -<p class="t0">1½ tbsp. butter</p> -<p class="t0">⅔ cup sugar</p> -<p class="t0">2 eggs</p> -<p class="t0">5 tsp. baking powder</p> -<p class="t0">¾ tsp. salt</p> -<p class="t0">3 tbsp. Carnation Milk</p> -<p class="t0">6 tbsp. water</p> -<p class="t0">¼ tsp. nutmeg</p> -<p class="t0">4 cups bread flour</p> -<p class="t0">½ tsp. cinnamon</p> -</div> -<p>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.</p> -<h3 id="c126">CORN CHOWDER</h3> -<div class="verse"> -<p class="t0">1½ inch cube of fat salt pork</p> -<p class="t0">1 small onion, diced</p> -<p class="t0">2 tbsp. butter</p> -<p class="t0">2 tbsp. flour</p> -<p class="t0">4 cups raw potatoes, diced</p> -<p class="t0">2 cups Carnation Milk</p> -<p class="t0">2 cups water</p> -<p class="t0">⅛ tsp. pepper</p> -<p class="t0">8 crackers</p> -<p class="t0">1 No. 2 can corn</p> -<p class="t0">1½ tsp. salt</p> -</div> -<p>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.</p> -<h3 id="c127">CLAM CHOWDER</h3> -<div class="verse"> -<p class="t0">¾ inch cube of fat salt pork</p> -<p class="t0">½ small onion, diced</p> -<p class="t0">2 tbsp. butter</p> -<p class="t0">2 cups raw potatoes, diced</p> -<p class="t0">2 tbsp. flour</p> -<p class="t0">1 tsp. salt</p> -<p class="t0">¼ tsp. pepper</p> -<p class="t0">1 can minced clams (7 oz. can)</p> -<p class="t0">1 cup Carnation Milk</p> -<p class="t0">1 cup water</p> -</div> -<p>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.</p> -<h3 id="c128">WHIPPED CARNATION MILK</h3> -<div class="verse"> -<p class="t0">1 cup Carnation Milk</p> -<p class="t0">¼ tsp. gelatine</p> -</div> -<p>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.</p> -<div class="pb" id="Page_32">32</div> -<p class="center db">CARNATION FOR HOT AND COLD BEVERAGES</p> -<h2 id="c129"><span class="small"><i>Beverages</i></span></h2> -<p>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.</p> -<h3 id="c130">COCOA</h3> -<div class="verse"> -<p class="t0">3 tbsp. cocoa (For children 2 tbsp. cocoa)</p> -<p class="t0">2 tbsp. sugar</p> -<p class="t0">½ cup hot water</p> -<p class="t0">1½ cups Carnation Milk</p> -<p class="t0">1½ cups water</p> -<p class="t0">¼ tsp. vanilla</p> -<p class="t0">Few grains salt</p> -</div> -<p>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.</p> -<h3 id="c131">CHOCOLATE</h3> -<div class="verse"> -<p class="t0">2 cups Carnation Milk</p> -<p class="t0">2 cups water</p> -<p class="t0">⅓ cup sugar</p> -<p class="t0">Few grains salt</p> -<p class="t0">2 squares bitter chocolate</p> -<p class="t0">½ cup water</p> -</div> -<p>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.</p> -<h3 id="c132">COFFEE</h3> -<div class="verse"> -<p class="t0">½ cup coffee, ground medium</p> -<p class="t0">½ egg</p> -<p class="t0">½ cup cold water</p> -<p class="t0">3 cups boiling water</p> -<p class="t0">¼ cup cold water</p> -</div> -<p>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.</p> -<h3 id="c133">EGG NOG</h3> -<div class="verse"> -<p class="t0">1 egg</p> -<p class="t0">Few grains salt</p> -<p class="t0">2 tbsp. fruit juice</p> -<p class="t0">1 tbsp. sugar</p> -<p class="t0">⅔ cup ice cold Carnation Milk</p> -<p class="t0">⅔ cup ice cold water</p> -<p class="t0">Few gratings of nutmeg</p> -</div> -<p>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.</p> -<h3 id="c134">CHOCOLATE MALTED MILK</h3> -<div class="verse"> -<p class="t0">1½ tbsp. malted milk</p> -<p class="t0">1½ tsp. cocoa</p> -<p class="t0">1 tsp. sugar</p> -<p class="t0">Few grains salt</p> -<p class="t0">½ cup water</p> -<p class="t0">½ cup Carnation Milk</p> -<p class="t0">Few drops of vanilla</p> -</div> -<p>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.</p> -<div class="pb" id="Page_33">33</div> -<h2 id="c135"><span class="small"><i>Table of Contents</i></span></h2> -<dl class="indexlr"> -<dt class="jl"><span>Beverages</span> Page</dt> -<dd><span class="jl">Chocolate</span> <a href="#Page_32">32</a></dd> -<dd><span class="jl">Chocolate Malted Milk</span> <a href="#Page_32">32</a></dd> -<dd><span class="jl">Cocoa</span> <a href="#Page_32">32</a></dd> -<dd><span class="jl">Coffee</span> <a href="#Page_32">32</a></dd> -<dd><span class="jl">Egg Nog</span> <a href="#Page_32">32</a></dd> -<dt>Cakes and Cookies</dt> -<dd><span class="jl">Caramel Nut Cake</span> <a href="#Page_18">18</a></dd> -<dd><span class="jl">Spice Cake</span> <a href="#Page_18">18</a></dd> -<dd><span class="jl">Devil’s Food Cake</span> <a href="#Page_17">17</a></dd> -<dd><span class="jl">Fudge Squares</span> <a href="#Page_18">18</a></dd> -<dd><span class="jl">Lemon Cocoanut Cookies</span> <a href="#Page_18">18</a></dd> -<dd><span class="jl">Plain Cake</span> <a href="#Page_17">17</a></dd> -<dd><span class="jl">White Cake</span> <a href="#Page_18">18</a></dd> -<dt>Cake Icings</dt> -<dd><span class="jl">Caramel Icing</span> <a href="#Page_26">26</a></dd> -<dd><span class="jl">Fudge Icing</span> <a href="#Page_26">26</a></dd> -<dd><span class="jl">Opera Icing</span> <a href="#Page_26">26</a></dd> -<dd><span class="jl">Uncooked Chocolate Icing</span> <a href="#Page_26">26</a></dd> -<dt>Candies</dt> -<dd><span class="jl">Carnation Fudge</span> <a href="#Page_27">27</a></dd> -<dd><span class="jl">Cocoanut Cream Candy</span> <a href="#Page_28">28</a></dd> -<dd><span class="jl">Cream Caramels</span> <a href="#Page_27">27</a></dd> -<dd><span class="jl">Opera Caramels</span> <a href="#Page_28">28</a></dd> -<dd><span class="jl">Peanut Butter Fudge</span> <a href="#Page_27">27</a></dd> -<dd><span class="jl">Penoche</span> <a href="#Page_28">28</a></dd> -<dd><span class="jl">Pralines</span> <a href="#Page_28">28</a></dd> -<dt>Desserts, Gelatine</dt> -<dd><span class="jl">Chocolate Charlotte</span> <a href="#Page_23">23</a></dd> -<dd><span class="jl">Macaroon Dessert</span> <a href="#Page_23">23</a></dd> -<dd><span class="jl">Pineapple Bavarian Cream</span> <a href="#Page_23">23</a></dd> -<dd><span class="jl">Prune Cream</span> <a href="#Page_23">23</a></dd> -<dt>Desserts, Ice Creams</dt> -<dd><span class="jl">Banana Ice Cream</span> <a href="#Page_24">24</a></dd> -<dd><span class="jl">Chocolate Ice Cream</span> <a href="#Page_24">24</a></dd> -<dd><span class="jl">Orange Sherbet</span> <a href="#Page_24">24</a></dd> -<dd><span class="jl">Pineapple Ice Cream</span> <a href="#Page_24">24</a></dd> -<dt>Desserts, Miscellaneous</dt> -<dd><span class="jl">Cheese Torte</span> <a href="#Page_25">25</a></dd> -<dd><span class="jl">Cup Custard</span> <a href="#Page_25">25</a></dd> -<dd><span class="jl">Strawberry Shortcake</span> <a href="#Page_25">25</a></dd> -<dt>Desserts, Puddings</dt> -<dd><span class="jl">Caramel Tapioca</span> <a href="#Page_22">22</a></dd> -<dd><span class="jl">Chocolate Blanc Mange</span> <a href="#Page_21">21</a></dd> -<dd><span class="jl">Chocolate Bread Pudding</span> <a href="#Page_22">22</a></dd> -<dd><span class="jl">Cocoanut Blanc Mange</span> <a href="#Page_21">21</a></dd> -<dd><span class="jl">Date Tapioca Cream</span> <a href="#Page_22">22</a></dd> -<dd><span class="jl">Lemon Rice Cream</span> <a href="#Page_22">22</a></dd> -<dd><span class="jl">Pineapple Rice Pudding</span> <a href="#Page_22">22</a></dd> -<dt>Dessert Sauces</dt> -<dd><span class="jl">Butterscotch Sauce</span> <a href="#Page_26">26</a></dd> -<dd><span class="jl">Fudge Sauce</span> <a href="#Page_26">26</a></dd> -<dt>Fish</dt> -<dd><span class="jl">Salmon Croquettes</span> <a href="#Page_8">8</a></dd> -<dd><span class="jl">Shrimp Wiggle</span> <a href="#Page_8">8</a></dd> -<dd><span class="jl">Tuna Fish a la King</span> <a href="#Page_8">8</a></dd> -<dt>Meats</dt> -<dd><span class="jl">Beef Loaf</span> <a href="#Page_10">10</a></dd> -<dd><span class="jl">Carnation Baked Ham</span> <a href="#Page_9">9</a></dd> -<dd><span class="jl">Carnation Veal Birds</span> <a href="#Page_10">10</a></dd> -<dd><span class="jl">Chicken A la King</span> <a href="#Page_9">9</a></dd> -<dd><span class="jl">Creamed Chipped Beef</span> <a href="#Page_9">9</a></dd> -<dd><span class="jl">Creamed Sweet Breads</span> <a href="#Page_10">10</a></dd> -<dd><span class="jl">Pork Chops and Potatoes</span> <a href="#Page_10">10</a></dd> -<dt>Miscellaneous</dt> -<dd><span class="jl">Baked Eggs a la Carnation</span> <a href="#Page_29">29</a></dd> -<dd><span class="jl">Carnation Sandwich Filling</span> <a href="#Page_29">29</a></dd> -<dd><span class="jl">Clam Chowder</span> <a href="#Page_31">31</a></dd> -<dd><span class="jl">Corn Chowder</span> <a href="#Page_31">31</a></dd> -<dd><span class="jl">Doughnuts</span> <a href="#Page_31">31</a></dd> -<dd><span class="jl">Griddle Cakes</span> <a href="#Page_30">30</a></dd> -<dd><span class="jl">Waffles</span> <a href="#Page_31">31</a></dd> -<dd><span class="jl">Welsh Rarebit</span> <a href="#Page_29">29</a></dd> -<dd><span class="jl">Whipped Carnation</span> <a href="#Page_31">31</a></dd> -<dd><span class="jl">Yeast Bread</span> <a href="#Page_30">30</a></dd> -<dd><span class="jl">Cinnamon Rolls</span> <a href="#Page_30">30</a></dd> -<dd><span class="jl">Clover Leaf Rolls</span> <a href="#Page_30">30</a></dd> -<dt>Pastry</dt> -<dd><span class="jl">Butterscotch Pie</span> <a href="#Page_19">19</a></dd> -<dd><span class="jl">Chocolate Pie</span> <a href="#Page_20">20</a></dd> -<dd><span class="jl">Lemon Cream Pie</span> <a href="#Page_20">20</a></dd> -<dd><span class="jl">Pineapple Pie</span> <a href="#Page_20">20</a></dd> -<dd><span class="jl">Plain Pastry</span> <a href="#Page_19">19</a></dd> -<dd><span class="jl">Pumpkin Pie</span> <a href="#Page_19">19</a></dd> -<dt>Quick Breads</dt> -<dd><span class="jl">Baking Powder Biscuits</span> <a href="#Page_16">16</a></dd> -<dd><span class="jl">Dutch Apple Cake</span> <a href="#Page_15">15</a></dd> -<dd><span class="jl">Emergency Biscuits</span> <a href="#Page_16">16</a></dd> -<dd><span class="jl">Graham Date Muffins</span> <a href="#Page_15">15</a></dd> -<dd><span class="jl">Jiffy Coffee Cake</span> <a href="#Page_15">15</a></dd> -<dd><span class="jl">Nut Bread</span> <a href="#Page_15">15</a></dd> -<dd><span class="jl">Pin Wheel Biscuits</span> <a href="#Page_16">16</a></dd> -<dd><span class="jl">Plain Muffins</span> <a href="#Page_15">15</a></dd> -<dd><span class="jl">Scones</span> <a href="#Page_16">16</a></dd> -<dt>Salads</dt> -<dd><span class="jl">Peach</span> <a href="#Page_14">14</a></dd> -<dd><span class="jl">Stuffed Celery</span> <a href="#Page_13">13</a></dd> -<dd><span class="jl">Tomato</span> <a href="#Page_13">13</a></dd> -<dt>Salad Dressings</dt> -<dd><span class="jl">Carnationnaise (Mayonnaise)</span> <a href="#Page_14">14</a></dd> -<dd><span class="jl">Cooked Salad Dressing</span> <a href="#Page_14">14</a></dd> -<dd><span class="jl">Fruit Salad Dressing</span> <a href="#Page_14">14</a></dd> -<dd><span class="jl">No Egg Mayonnaise</span> <a href="#Page_14">14</a></dd> -<dd><span class="jl">Thousand Island Dressing</span> <a href="#Page_14">14</a></dd> -<dt>Sauces</dt> -<dd><span class="jl">Caper Sauce</span> <a href="#Page_7">7</a></dd> -<dd><span class="jl">Cheese Sauce</span> <a href="#Page_7">7</a></dd> -<dd><span class="jl">Egg Sauce</span> <a href="#Page_7">7</a></dd> -<dd><span class="jl">Mock Hollandaise Sauce</span> <a href="#Page_7">7</a></dd> -<dd><span class="jl">Pimiento Sauce</span> <a href="#Page_7">7</a></dd> -<dd><span class="jl">White Sauce</span> <a href="#Page_7">7</a></dd> -<dt>Soups</dt> -<dd><span class="jl">Cream of Celery</span> <a href="#Page_6">6</a></dd> -<dd><span class="jl">Cream of Mushroom</span> <a href="#Page_6">6</a></dd> -<dd><span class="jl">Cream of Pea</span> <a href="#Page_6">6</a></dd> -<dd><span class="jl">Cream of Potato</span> <a href="#Page_6">6</a></dd> -<dd><span class="jl">Cream of Tomato</span> <a href="#Page_5">5</a></dd> -<dd><span class="jl">Garnishes</span> <a href="#Page_5">5</a></dd> -<dd><span class="jl">Oyster Stew</span> <a href="#Page_6">6</a></dd> -<dt>Vegetables</dt> -<dd><span class="jl">Baked Cauliflower</span> <a href="#Page_12">12</a></dd> -<dd><span class="jl">Corn Souffle</span> <a href="#Page_11">11</a></dd> -<dd><span class="jl">Creamed Vegetables</span> <a href="#Page_12">12</a></dd> -<dd><span class="jl">Scalloped Cabbage</span> <a href="#Page_11">11</a></dd> -<dd><span class="jl">Spinach au Gratin</span> <a href="#Page_11">11</a></dd> -<dd><span class="jl">Stuffed Potatoes</span> <a href="#Page_12">12</a></dd> -</dl> -<div class="pb" id="Page_34">34</div> -<h2 id="c136"><span class="small"><i>Table Setting and Service</i></span></h2> -<p>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.</p> -<p>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.</p> -<div class="img"> -<img src="images/p21.jpg" id="ncfig17" alt="Table setting" width="500" height="104" /> -</div> -<h2>Transcriber’s Notes</h2> -<ul> -<li>Silently corrected a few typos.</li> -<li>Retained publication information from the printed edition: this eBook is public-domain in the country of publication.</li> -<li>In the text versions only, text in italics is delimited by _underscores_.</li> -<li>Some recipes do not mention oven temperature; no attempt has been made to guess what should have been specified.</li> -</ul> -<div style='display:block; margin-top:4em'>*** END OF THE PROJECT GUTENBERG EBOOK MY HUNDRED FAVORITE RECIPES ***</div> -<div style='text-align:left'> - -<div style='display:block; margin:1em 0'> -Updated editions will replace the previous one—the old editions will -be renamed. -</div> - -<div style='display:block; margin:1em 0'> -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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