<SPAN name="startofbook"></SPAN>
<div id="cover" class="fig">>
<ANTIMG id="coverpage" src="images/cover.jpg" alt="My Hundred Favorite Recipes" width-obs="500" height-obs="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="fig">> <ANTIMG src="images/p01a.jpg" id="ncfig1" alt="Decorative border" width-obs="1848" height-obs="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="fig">> <ANTIMG src="images/p02.jpg" id="ncfig2" alt="Dairy farm" width-obs="500" height-obs="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="fig">> <ANTIMG src="images/p02a.jpg" id="ncfig3" alt="Carnation Milk" width-obs="189" height-obs="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="fig">> <ANTIMG src="images/p03.jpg" id="ncfig4" alt="Soups" width-obs="500" height-obs="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="fig">> <ANTIMG src="images/p05.jpg" id="ncfig5" alt="Fish" width-obs="500" height-obs="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 <SPAN href="#Page_7">page 7</SPAN>)</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="fig">> <ANTIMG src="images/p05a.jpg" id="ncfig6" alt="Meats" width-obs="500" height-obs="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 <SPAN href="#Page_7">page 7</SPAN>)</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="fig">> <ANTIMG src="images/p07.jpg" id="ncfig7" alt="CREAMED VEGETABLES" width-obs="500" height-obs="259" /></div>
<h3 id="c44">CREAMED VEGETABLES</h3>
<p>Use 2 cups of vegetable to one cup of white sauce No. 2 (see <SPAN href="#Page_7">page 7</SPAN>). 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 <SPAN href="#Page_7">page 7</SPAN>)</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="fig">> <ANTIMG src="images/p07a.jpg" id="ncfig8" alt="Salads" width-obs="500" height-obs="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 <SPAN href="#Page_14">page 14</SPAN>); 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 <SPAN href="#Page_14">page 14</SPAN>). 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 <SPAN href="#Page_31">page 31</SPAN>) 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 <SPAN href="#Page_30">page 30</SPAN>) 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="fig">> <ANTIMG src="images/p09.jpg" id="ncfig9" alt="QUICKBREADS" width-obs="500" height-obs="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="fig">> <ANTIMG src="images/p09a.jpg" id="ncfig10" alt="Cakes" width-obs="500" height-obs="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 (<SPAN href="#Page_26">Page 26</SPAN>).</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 (<SPAN href="#Page_17">page 17</SPAN>). 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 (<SPAN href="#Page_17">page 17</SPAN>). 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 (<SPAN href="#Page_26">page 26</SPAN>). 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="fig">> <ANTIMG src="images/p11.jpg" id="ncfig11" alt="LEMON CREAM PIE" width-obs="500" height-obs="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="fig">> <ANTIMG src="images/p11a.jpg" id="ncfig12" alt="Puddings" width-obs="500" height-obs="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 <SPAN href="#Page_31">page 31</SPAN>. 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="fig">> <ANTIMG src="images/p13.jpg" id="ncfig13" alt="Ice Creams" width-obs="500" height-obs="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="fig">> <ANTIMG src="images/p13a.jpg" id="ncfig14" alt="STRAWBERRY SHORTCAKE" width-obs="500" height-obs="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="fig">> <ANTIMG src="images/p15.jpg" id="ncfig15" alt="CANDIES" width-obs="500" height-obs="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="fig">> <ANTIMG src="images/p15a.jpg" id="ncfig16" alt="Miscellaneous" width-obs="500" height-obs="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
<br/><span class="jl">Chocolate</span> <SPAN href="#Page_32">32</SPAN>
<br/><span class="jl">Chocolate Malted Milk</span> <SPAN href="#Page_32">32</SPAN>
<br/><span class="jl">Cocoa</span> <SPAN href="#Page_32">32</SPAN>
<br/><span class="jl">Coffee</span> <SPAN href="#Page_32">32</SPAN>
<br/><span class="jl">Egg Nog</span> <SPAN href="#Page_32">32</SPAN>
<br/>Cakes and Cookies
<br/><span class="jl">Caramel Nut Cake</span> <SPAN href="#Page_18">18</SPAN>
<br/><span class="jl">Spice Cake</span> <SPAN href="#Page_18">18</SPAN>
<br/><span class="jl">Devil’s Food Cake</span> <SPAN href="#Page_17">17</SPAN>
<br/><span class="jl">Fudge Squares</span> <SPAN href="#Page_18">18</SPAN>
<br/><span class="jl">Lemon Cocoanut Cookies</span> <SPAN href="#Page_18">18</SPAN>
<br/><span class="jl">Plain Cake</span> <SPAN href="#Page_17">17</SPAN>
<br/><span class="jl">White Cake</span> <SPAN href="#Page_18">18</SPAN>
<br/>Cake Icings
<br/><span class="jl">Caramel Icing</span> <SPAN href="#Page_26">26</SPAN>
<br/><span class="jl">Fudge Icing</span> <SPAN href="#Page_26">26</SPAN>
<br/><span class="jl">Opera Icing</span> <SPAN href="#Page_26">26</SPAN>
<br/><span class="jl">Uncooked Chocolate Icing</span> <SPAN href="#Page_26">26</SPAN>
<br/>Candies
<br/><span class="jl">Carnation Fudge</span> <SPAN href="#Page_27">27</SPAN>
<br/><span class="jl">Cocoanut Cream Candy</span> <SPAN href="#Page_28">28</SPAN>
<br/><span class="jl">Cream Caramels</span> <SPAN href="#Page_27">27</SPAN>
<br/><span class="jl">Opera Caramels</span> <SPAN href="#Page_28">28</SPAN>
<br/><span class="jl">Peanut Butter Fudge</span> <SPAN href="#Page_27">27</SPAN>
<br/><span class="jl">Penoche</span> <SPAN href="#Page_28">28</SPAN>
<br/><span class="jl">Pralines</span> <SPAN href="#Page_28">28</SPAN>
<br/>Desserts, Gelatine
<br/><span class="jl">Chocolate Charlotte</span> <SPAN href="#Page_23">23</SPAN>
<br/><span class="jl">Macaroon Dessert</span> <SPAN href="#Page_23">23</SPAN>
<br/><span class="jl">Pineapple Bavarian Cream</span> <SPAN href="#Page_23">23</SPAN>
<br/><span class="jl">Prune Cream</span> <SPAN href="#Page_23">23</SPAN>
<br/>Desserts, Ice Creams
<br/><span class="jl">Banana Ice Cream</span> <SPAN href="#Page_24">24</SPAN>
<br/><span class="jl">Chocolate Ice Cream</span> <SPAN href="#Page_24">24</SPAN>
<br/><span class="jl">Orange Sherbet</span> <SPAN href="#Page_24">24</SPAN>
<br/><span class="jl">Pineapple Ice Cream</span> <SPAN href="#Page_24">24</SPAN>
<br/>Desserts, Miscellaneous
<br/><span class="jl">Cheese Torte</span> <SPAN href="#Page_25">25</SPAN>
<br/><span class="jl">Cup Custard</span> <SPAN href="#Page_25">25</SPAN>
<br/><span class="jl">Strawberry Shortcake</span> <SPAN href="#Page_25">25</SPAN>
<br/>Desserts, Puddings
<br/><span class="jl">Caramel Tapioca</span> <SPAN href="#Page_22">22</SPAN>
<br/><span class="jl">Chocolate Blanc Mange</span> <SPAN href="#Page_21">21</SPAN>
<br/><span class="jl">Chocolate Bread Pudding</span> <SPAN href="#Page_22">22</SPAN>
<br/><span class="jl">Cocoanut Blanc Mange</span> <SPAN href="#Page_21">21</SPAN>
<br/><span class="jl">Date Tapioca Cream</span> <SPAN href="#Page_22">22</SPAN>
<br/><span class="jl">Lemon Rice Cream</span> <SPAN href="#Page_22">22</SPAN>
<br/><span class="jl">Pineapple Rice Pudding</span> <SPAN href="#Page_22">22</SPAN>
<br/>Dessert Sauces
<br/><span class="jl">Butterscotch Sauce</span> <SPAN href="#Page_26">26</SPAN>
<br/><span class="jl">Fudge Sauce</span> <SPAN href="#Page_26">26</SPAN>
<br/>Fish
<br/><span class="jl">Salmon Croquettes</span> <SPAN href="#Page_8">8</SPAN>
<br/><span class="jl">Shrimp Wiggle</span> <SPAN href="#Page_8">8</SPAN>
<br/><span class="jl">Tuna Fish a la King</span> <SPAN href="#Page_8">8</SPAN>
<br/>Meats
<br/><span class="jl">Beef Loaf</span> <SPAN href="#Page_10">10</SPAN>
<br/><span class="jl">Carnation Baked Ham</span> <SPAN href="#Page_9">9</SPAN>
<br/><span class="jl">Carnation Veal Birds</span> <SPAN href="#Page_10">10</SPAN>
<br/><span class="jl">Chicken A la King</span> <SPAN href="#Page_9">9</SPAN>
<br/><span class="jl">Creamed Chipped Beef</span> <SPAN href="#Page_9">9</SPAN>
<br/><span class="jl">Creamed Sweet Breads</span> <SPAN href="#Page_10">10</SPAN>
<br/><span class="jl">Pork Chops and Potatoes</span> <SPAN href="#Page_10">10</SPAN>
<br/>Miscellaneous
<br/><span class="jl">Baked Eggs a la Carnation</span> <SPAN href="#Page_29">29</SPAN>
<br/><span class="jl">Carnation Sandwich Filling</span> <SPAN href="#Page_29">29</SPAN>
<br/><span class="jl">Clam Chowder</span> <SPAN href="#Page_31">31</SPAN>
<br/><span class="jl">Corn Chowder</span> <SPAN href="#Page_31">31</SPAN>
<br/><span class="jl">Doughnuts</span> <SPAN href="#Page_31">31</SPAN>
<br/><span class="jl">Griddle Cakes</span> <SPAN href="#Page_30">30</SPAN>
<br/><span class="jl">Waffles</span> <SPAN href="#Page_31">31</SPAN>
<br/><span class="jl">Welsh Rarebit</span> <SPAN href="#Page_29">29</SPAN>
<br/><span class="jl">Whipped Carnation</span> <SPAN href="#Page_31">31</SPAN>
<br/><span class="jl">Yeast Bread</span> <SPAN href="#Page_30">30</SPAN>
<br/><span class="jl">Cinnamon Rolls</span> <SPAN href="#Page_30">30</SPAN>
<br/><span class="jl">Clover Leaf Rolls</span> <SPAN href="#Page_30">30</SPAN>
<br/>Pastry
<br/><span class="jl">Butterscotch Pie</span> <SPAN href="#Page_19">19</SPAN>
<br/><span class="jl">Chocolate Pie</span> <SPAN href="#Page_20">20</SPAN>
<br/><span class="jl">Lemon Cream Pie</span> <SPAN href="#Page_20">20</SPAN>
<br/><span class="jl">Pineapple Pie</span> <SPAN href="#Page_20">20</SPAN>
<br/><span class="jl">Plain Pastry</span> <SPAN href="#Page_19">19</SPAN>
<br/><span class="jl">Pumpkin Pie</span> <SPAN href="#Page_19">19</SPAN>
<br/>Quick Breads
<br/><span class="jl">Baking Powder Biscuits</span> <SPAN href="#Page_16">16</SPAN>
<br/><span class="jl">Dutch Apple Cake</span> <SPAN href="#Page_15">15</SPAN>
<br/><span class="jl">Emergency Biscuits</span> <SPAN href="#Page_16">16</SPAN>
<br/><span class="jl">Graham Date Muffins</span> <SPAN href="#Page_15">15</SPAN>
<br/><span class="jl">Jiffy Coffee Cake</span> <SPAN href="#Page_15">15</SPAN>
<br/><span class="jl">Nut Bread</span> <SPAN href="#Page_15">15</SPAN>
<br/><span class="jl">Pin Wheel Biscuits</span> <SPAN href="#Page_16">16</SPAN>
<br/><span class="jl">Plain Muffins</span> <SPAN href="#Page_15">15</SPAN>
<br/><span class="jl">Scones</span> <SPAN href="#Page_16">16</SPAN>
<br/>Salads
<br/><span class="jl">Peach</span> <SPAN href="#Page_14">14</SPAN>
<br/><span class="jl">Stuffed Celery</span> <SPAN href="#Page_13">13</SPAN>
<br/><span class="jl">Tomato</span> <SPAN href="#Page_13">13</SPAN>
<br/>Salad Dressings
<br/><span class="jl">Carnationnaise (Mayonnaise)</span> <SPAN href="#Page_14">14</SPAN>
<br/><span class="jl">Cooked Salad Dressing</span> <SPAN href="#Page_14">14</SPAN>
<br/><span class="jl">Fruit Salad Dressing</span> <SPAN href="#Page_14">14</SPAN>
<br/><span class="jl">No Egg Mayonnaise</span> <SPAN href="#Page_14">14</SPAN>
<br/><span class="jl">Thousand Island Dressing</span> <SPAN href="#Page_14">14</SPAN>
<br/>Sauces
<br/><span class="jl">Caper Sauce</span> <SPAN href="#Page_7">7</SPAN>
<br/><span class="jl">Cheese Sauce</span> <SPAN href="#Page_7">7</SPAN>
<br/><span class="jl">Egg Sauce</span> <SPAN href="#Page_7">7</SPAN>
<br/><span class="jl">Mock Hollandaise Sauce</span> <SPAN href="#Page_7">7</SPAN>
<br/><span class="jl">Pimiento Sauce</span> <SPAN href="#Page_7">7</SPAN>
<br/><span class="jl">White Sauce</span> <SPAN href="#Page_7">7</SPAN>
<br/>Soups
<br/><span class="jl">Cream of Celery</span> <SPAN href="#Page_6">6</SPAN>
<br/><span class="jl">Cream of Mushroom</span> <SPAN href="#Page_6">6</SPAN>
<br/><span class="jl">Cream of Pea</span> <SPAN href="#Page_6">6</SPAN>
<br/><span class="jl">Cream of Potato</span> <SPAN href="#Page_6">6</SPAN>
<br/><span class="jl">Cream of Tomato</span> <SPAN href="#Page_5">5</SPAN>
<br/><span class="jl">Garnishes</span> <SPAN href="#Page_5">5</SPAN>
<br/><span class="jl">Oyster Stew</span> <SPAN href="#Page_6">6</SPAN>
<br/>Vegetables
<br/><span class="jl">Baked Cauliflower</span> <SPAN href="#Page_12">12</SPAN>
<br/><span class="jl">Corn Souffle</span> <SPAN href="#Page_11">11</SPAN>
<br/><span class="jl">Creamed Vegetables</span> <SPAN href="#Page_12">12</SPAN>
<br/><span class="jl">Scalloped Cabbage</span> <SPAN href="#Page_11">11</SPAN>
<br/><span class="jl">Spinach au Gratin</span> <SPAN href="#Page_11">11</SPAN>
<br/><span class="jl">Stuffed Potatoes</span> <SPAN href="#Page_12">12</SPAN>
<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="fig">> <ANTIMG src="images/p21.jpg" id="ncfig17" alt="Table setting" width-obs="500" height-obs="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>
<SPAN name="endofbook"></SPAN>
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