My Hundred Favorite Recipes - free ebook by Mary Blake

Read as playlist

My Hundred Favorite Recipes

Mary Blake

116 chapters

2 hour read

Read as playlist

Selected Chapters

116 chapters

My Hundred favorite Recipes Mary Blake

My Hundred favorite Recipes Mary Blake

Copyright Carnation Milk Products Co. 1927 C485—Printed in U.S.A. “ The turnpike road to people’s hearts I find Lies through their mouths, or I mistake mankind. ” — Dr. Wolcot This little book is sent to you in the hope that among its recipes you will find many new and tasty dishes. My own favorite recipes are contained herein, one hundred of them, and I can promise that you will find them all thoroughly practical. Mary Blake Home Economics Department Carnation Milk Products Company. Offices at

54 minute read

Read Chapter

Even Milk has New Secrets to Reveal

Even Milk has New Secrets to Reveal

Milk, perhaps more than anything else, seems to hold no novelty for us. Yet we recognize in it our most important food, supplying all the elements needed for health and growth. We know that doctors and dietitians insist upon a quart of milk a day for each member of the family. And we know that the simplest way to provide this milk is through its generous use in cooking, thereby supplying it in such a variety of form that no one tires of it. It is therefore extremely interesting to discover that

52 minute read

Read Chapter

What Carnation Milk IS

What Carnation Milk IS

Carnation Milk is simply the purest of rich whole milk, from fine herds, evaporated to double richness, “homogenized,” and sterilized for safe keeping. To insure the quality and purity of this milk, the Carnation Company maintains at the famous Carnation Milk Farms two of the largest herds of pure bred Holsteins in the world—among them the world’s greatest milk and butter producers—and introduces this high milk producing strain into the many herds of “Contented Cows” from which the milk for the

1 minute read

Read Chapter

What Carnation Milk DOES

What Carnation Milk DOES

Being doubly rich because of evaporation, Carnation Milk gives to every dish in which it is used the benefit of its double creaminess. Naturally, when you use Carnation in its concentrated form, you save decidedly on butter and cream. Being always pure and sweet, never varying in richness and high quality Carnation gives uniformly dependable results in cookery. Being “homogenized,” Carnation Milk with its unusually fine and evenly distributed cream particles gives a creaminess, a velvety smoothn

51 minute read

Read Chapter

Carnation as a Baby Food

Carnation as a Baby Food

Our best baby food, of course, is mother’s milk. But if a baby can not have mother’s milk, then Carnation is recommended, modified according to the physician’s directions. The tiny butter fat globules, evenly distributed, make Carnation Milk easy for the baby to digest. Then too, because of the heat of sterilization, the curd formed in the stomach is softer and more easily digested than that formed by raw milk. You can get Carnation anywhere, take it anywhere, with the utmost confidence that the

38 minute read

Read Chapter

Now Try Carnation

Now Try Carnation

The recipes which follow have been perfected in our own kitchen, to insure your obtaining the superior results which the quality of Carnation Milk makes possible. Order Carnation today from your grocer and prepare to enjoy “the delight of the new in cookery.” CARNATION MILK FOR BETTER COOKING...

17 minute read

Read Chapter

Making Accurate Measurements

Making Accurate Measurements

In order to insure perfect results measurements should be accurately made and directions carefully followed. Use standard measuring cups and spoons and make all measurements absolutely level. In order to do this fill the cup or spoon and then level with a knife. Half, quarter, and third cupfuls are indicated by marks on the cup. To measure a half spoonful, fill the spoon, level, and then divide lengthwise. To measure a quarter spoonful divide the halves crosswise. Flour should always be sifted o

33 minute read

Read Chapter

Precautions to be Observed in Heating Milk

Precautions to be Observed in Heating Milk

Since milk scorches very easily it is advisable to heat it in a double boiler. If heated directly over the fire the heat should be low or an asbestos mat should be placed under the pan. If a double boiler is not used the milk requires careful watching and stirring to prevent scorching....

16 minute read

Read Chapter

The Use of Carnation as Cream or Milk

The Use of Carnation as Cream or Milk

If you wish to use Carnation in place of cream, use it undiluted. Used as milk, dilute it with an equal amount of water. Use half Carnation and half water in any recipe calling for milk. 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

34 minute read

Read Chapter

Garnishes for Cream Soups

Garnishes for Cream Soups

What a magic effect a little garnishing has and how easily it converts a simple dish of soup into one that is deliciously attractive! The following garnishes are all suitable for cream soups: Vegetables cut in fancy shapes Dash of paprika Bit of chopped parsley Little grated cheese Spoonful of whipped cream Spoonful of puffed rice Croutons Toasted cheese sticks Squares of custard...

22 minute read

Read Chapter

CREAM OF TOMATO SOUP

CREAM OF TOMATO SOUP

1 can of tomato soup 1 tall can of Carnation Milk Heat the milk and the tomato soup in different pans but at the same time, watching carefully to prevent scorching. When both are piping hot (not boiling) and you are ready to serve, pour the hot tomato into the hot Carnation and serve immediately. To avoid curdling be sure to pour the tomato into the milk instead of vice versa. Do not combine the tomato and milk until ready to serve as these should be heated separately. This makes a thick and del

31 minute read

Read Chapter

CREAM OF PEA SOUP

CREAM OF PEA SOUP

1 No. 2 can peas 1 slice onion 1½ tsp. sugar 1½ tsp. salt ⅛ tsp. pepper 2 tbsp. butter 2 tbsp. flour 1 cup Carnation Milk 1 cup water Drain and measure liquid from peas and add enough water to make 2 cups of liquid. Add peas, onion, sugar, salt, and pepper and simmer for 15 minutes. Rub through a sieve. Make a white sauce of butter, flour, and Carnation diluted with water. Add paprika. Combine pea mixture and white sauce and serve while hot. Serves 6....

29 minute read

Read Chapter

CREAM OF POTATO SOUP

CREAM OF POTATO SOUP

3 medium sized potatoes 2 slices onion 2 tbsp. butter 2 tbsp. flour 1½ tsp. salt ⅛ tsp. pepper ¼ tsp. celery salt 2 cups Carnation Milk 2 cups potato water 1 tbsp. chopped parsley Cut potatoes in small pieces and cook with onion in boiling salted water until tender—use 3 cups of water and ½ teaspoon salt. Drain (saving the potato water) and rub the potatoes through a sieve. There should be about 2 cups of potato pulp. Make a white sauce of the butter, flour, seasonings, Carnation, and potato wat

37 minute read

Read Chapter

CREAM OF CELERY SOUP

CREAM OF CELERY SOUP

3 cups celery 1 slice onion 2 tbsp. butter 3 tbsp. flour 1 tsp. salt ⅛ tsp. pepper 2 cups Carnation Milk 2 cups celery liquor Paprika Wash, scrape, and cut celery in ½ inch pieces; cook with slice of onion in 3 cups boiling water until celery is soft—about 30 minutes. Drain (saving the celery liquor) and rub through a sieve. Make a white sauce of the butter, flour, seasonings, Carnation, and celery liquor. Combine celery pulp and white sauce and serve while hot. Serves 6....

29 minute read

Read Chapter

CREAM OF MUSHROOM SOUP

CREAM OF MUSHROOM SOUP

1 can of mushrooms (8-oz.) (Get can containing stems and broken pieces) 2 tbsp. butter 3 tbsp. flour ⅛ tsp. pepper 1 tsp. salt 2 cups Carnation Milk Paprika Drain and measure liquor from mushrooms and add enough water to make 2 cups of liquid. Add chopped mushrooms and simmer for 15 minutes. Make white sauce of the butter, flour, seasonings, and Carnation. Add mushrooms with their liquid and serve while hot. Serves 6....

24 minute read

Read Chapter

OYSTER STEW

OYSTER STEW

1 pint oysters 2 cups Carnation 2 cups water 2 tbsp. butter 1 tsp. salt ⅛ tsp. pepper ¼ tsp. celery salt 1 tbsp. chopped parsley Paprika Carefully clean the oysters, removing any bits of shell. Heat in their own liquor until the edges curl. Season and add with butter and parsley to the 2 cups of Carnation and 2 cups of water which have been scalded together. Serves 6. CARNATION MILK MAKES RICH SAUCES...

25 minute read

Read Chapter

For Fish and Vegetables

For Fish and Vegetables

How tempting a most ordinary food is made by the addition of an attractive sauce—one that is smooth and creamy, with delicate flavors well blended! The generous use of a variety of sauces is, to be sure, one of the secrets of French cookery. Sauces containing liberal amounts of milk not only stimulate the appetite and cause digestive juices to flow more freely but also are very nutritious....

20 minute read

Read Chapter

WHITE SAUCE

WHITE SAUCE

½ tsp. Salt few grains Pepper ½ cup Carnation ½ cup Water Melt fat in top part of double boiler; add flour and seasonings and mix thoroughly. Add the Carnation diluted with the water and stir constantly until smooth and thick. Place over hot water and continue cooking for 10 minutes, stirring occasionally....

17 minute read

Read Chapter

CHEESE SAUCE

CHEESE SAUCE

Add ⅓ cup of grated cheese to 1 cup of White Sauce No. 2 and stir until it is melted. Serve hot with vegetables or fish....

8 minute read

Read Chapter

PIMIENTO SAUCE

PIMIENTO SAUCE

Add 3 tbsp. chopped pimiento to 1 cup of white sauce No. 2. Serve hot with vegetables or fish....

6 minute read

Read Chapter

EGG SAUCE

EGG SAUCE

Add 1 chopped hard cooked egg, 1 tbsp. chopped parsley, and ¼ tsp. celery salt to 1 cup of white sauce No. 2. Serve hot with vegetables or fish....

9 minute read

Read Chapter

CAPER SAUCE

CAPER SAUCE

½ cup Carnation Milk ½ cup water 2 tbsp. butter 2 tbsp. flour 1 small onion ½ tsp. salt ⅛ tsp. pepper ¼ cup capers Scald the Carnation and water together. Melt the butter, add chopped onion and when brown add the flour and let brown; add the salt, pepper, and scalded milk, stirring constantly. Cook for about five minutes and add the drained capers. Serve hot with fish....

23 minute read

Read Chapter

MOCK HOLLANDAISE SAUCE

MOCK HOLLANDAISE SAUCE

1 tbsp. butter 2 tbsp. flour ½ tsp. salt ⅛ tsp. pepper ¾ cup Carnation Milk 2 egg yolks ¼ cup butter 1 tbsp. lemon juice Few grains cayenne Follow method given above for White Sauce. Stir in beaten egg yolks after sauce is cooked and then add butter, bit by bit, and finally the lemon juice. Serve hot with vegetables or fish. 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 o

36 minute read

Read Chapter

SALMON CROQUETTES

SALMON CROQUETTES

1 cup white sauce No. 3 (see recipe page 7 ) 1¾ cup flaked salmon 1 tsp. lemon juice Salt and pepper 1 egg Bread crumbs Parsley Add flaked salmon and lemon juice to white sauce and season with salt and pepper. Shape, roll in crumbs, then in slightly beaten egg, and again in the bread crumbs. Fry in deep fat, heated until hot enough to brown a piece of bread in 40 seconds (375°F). Drain and garnish with parsley. Serves 5....

27 minute read

Read Chapter

SHRIMP WIGGLE

SHRIMP WIGGLE

2¼ tbsp. butter 2¼ tbsp. flour ½ tsp. salt Few grains pepper Paprika ¾ cup Carnation Milk ¾ cup water 1 cup shrimps 1 cup canned peas Make a white sauce of the butter, flour, seasonings, and Carnation diluted with the water. Drain the shrimps, remove the dark vein; break the shrimps into pieces and add to white sauce. Also add the drained peas. When the mixture is thoroughly heated serve on toast points. Garnish with parsley or olives. Serves 5....

27 minute read

Read Chapter

TUNA FISH A LA KING

TUNA FISH A LA KING

2 tbsp. butter ½ green pepper, shredded 1 hard cooked egg ½ cup chopped mushrooms 3 tbsp. flour 1 cup Carnation Milk 1 cup water Salt and pepper 1½ cups tuna fish ½ cup peas Sauté green pepper and mushrooms in butter until tender (about 10 minutes), keeping covered while cooking. Remove mushrooms and pepper and blend flour with the fat. Add the Carnation diluted with the water and cook until the mixture is thickened, stirring constantly to prevent lumping. Place flaked tuna fish, peas, egg, mush

49 minute read

Read Chapter

CREAMED CHIPPED BEEF

CREAMED CHIPPED BEEF

¼ lb. chipped beef 2 tbsp. butter 2½ tbsp. flour Pepper ½ tsp. salt ¾ cup Carnation Milk ¾ cup water Shred the dried beef, cover with hot water, let stand 10 minutes, then drain. Make a white sauce of the butter, flour, seasonings, and Carnation diluted with ¾ cup water. Add the chipped beef and serve on toast points or with mashed or baked potatoes. Serves 4....

22 minute read

Read Chapter

CHICKEN A LA KING

CHICKEN A LA KING

2 tbsp. butter or chicken fat ¼ green pepper, shredded ¾ cup mushrooms, chopped 3 tbsp. flour ¼ pimiento, shredded 1 cup chicken broth 1 cup Carnation Milk Salt and pepper 1½ cups cold chicken Sauté the green pepper and mushrooms in the butter until tender (about 10 minutes), keeping them covered while cooking. Remove the mushrooms and peppers and blend the flour and seasonings with the fat left in the pan; then add the broth and Carnation and cook until thickened, stirring constantly. Place the

40 minute read

Read Chapter

CARNATION BAKED HAM

CARNATION BAKED HAM

1 slice ham about 2 inches thick 1 tbsp. flour 2 tbsp. brown sugar ¾ cup Carnation Milk ¾ cup water Trim off fat, cut into small pieces, and mix with the sugar. Rub the flour into the ham, then put into a baking dish. Sprinkle fat-sugar mixture over the top and pour over it the Carnation diluted with water. Place in a hot (425°F) oven. After 15 minutes reduce the temperature to 275°F—a slow oven. Bake until tender, about 2½ hours. Garnish with hard boiled eggs and parsley. Enough milk should rem

33 minute read

Read Chapter

BEEF LOAF

BEEF LOAF

½ lb. pork ½ lb. veal 1 lb. beef ½ cup bread crumbs ½ onion, finely minced ⅓ cup Carnation Milk ⅓ cup water 1 egg, slightly beaten 1½ tsp. salt Few grains pepper 4 thin slices of fat salt pork or bacon 4 thin slices of fat salt pork or bacon Put meat through a food chopper, mix, and add ingredients in order given. Shape in a loaf; put in a pan and lay across the top of the loaf the slices of salt pork or bacon. Place in a hot oven (425°F). After 15 minutes reduce the heat to 300°F—a slow oven. B

37 minute read

Read Chapter

PORK CHOPS AND POTATOES A LA CARNATION

PORK CHOPS AND POTATOES A LA CARNATION

6 potatoes 1½ tsp. salt Few grains pepper 1 tbsp. butter ¾ cup Carnation Milk 1¼ cups water Bread crumbs 2 tbsp. flour 6 pork chops 1 egg Scald Carnation and water in a double boiler. Pare and slice potatoes in ¼ inch slices. Place a layer in a buttered baking dish, sprinkle with salt and pepper, dredge with flour, and dot over with bits of butter. Repeat and add the scalded milk until it can be seen through the top layer. Dip pork chops in egg and roll in bread crumbs. Place on top of potatoes

37 minute read

Read Chapter

CREAMED SWEET BREADS

CREAMED SWEET BREADS

1 lb. sweetbreads 1 tbsp. vinegar or lemon juice ⅔ cup peas 2¼ tbsp. butter 2¼ tbsp. flour Pepper ½ tsp. salt ¾ cup Carnation ¾ cup water Soak the sweet breads in cold water for an hour. Cook until tender (about 20 minutes) in boiling water to which ½ tsp. salt and 1 tbsp. vinegar or lemon juice have been added. When tender plunge into cold water to harden. Remove membranes and cut or break into small pieces. Add the peas. Make a white sauce of the butter, flour, seasonings, and Carnation dilute

39 minute read

Read Chapter

CARNATION VEAL BIRDS

CARNATION VEAL BIRDS

1½ lbs. veal steak (¼ inch thick) 3 slices bacon ½ small onion 1 tbsp. butter ½ cup bread crumbs ½ tsp. salt ⅛ tsp. pepper 1 tsp. summer savory 3 tbsp. bacon drippings ½ cup Carnation Milk Cut veal steak into strips 4×2½ inches, each strip making a bird. Chop trimmings of veal, bacon, and onion and brown in 1 tbsp. butter. Add bread crumbs, salt, pepper, and savory. Moisten with hot water. Spread each piece of veal with a thin layer of the mixture being careful not to put it too close to the edg

1 minute read

Read Chapter

SPINACH AU GRATIN

SPINACH AU GRATIN

3 tbsp. butter 3 tbsp. flour ½ tsp. salt ⅛ tsp. pepper ½ cup Carnation Milk 1 can Spinach (No. 2) ¾ cup Spinach liquid ¼ cup grated cheese Stir ½ cup dried bread crumbs in 2 tbsp. butter, melted Melt the butter; add flour and seasonings and mix thoroughly; add Carnation and the liquid drained from the can of spinach. Stir constantly until smooth and thick. Add the grated cheese and as soon as this is melted add the spinach. Put the mixture into a casserole, cover with buttered bread crumbs and p

35 minute read

Read Chapter

SCALLOPED CABBAGE

SCALLOPED CABBAGE

1 medium head of cabbage 3 slices of broiled bacon 1 cup of White Sauce No. 2 (see page 7 ) ½ green pepper ½ cup bread crumbs stirred in 2 tbsp. melted butter Cut cabbage in quarters, cook in boiling salted water (using 1 tsp. salt to 1 quart water) until tender—about 15 minutes. Cut the broiled bacon in small squares, dice the green pepper, and add both to the white sauce. Put alternate layers of cabbage and white sauce in a casserole, shaking salt over each layer of cabbage before adding the w

34 minute read

Read Chapter

CORN SOUFFLE

CORN SOUFFLE

3 tbsp. butter 4 tbsp. flour 1 tsp. salt ⅛ tsp. pepper ¼ tsp. celery salt ½ cup Carnation Milk ½ cup water 1 cup canned corn 2 tbsp. chopped pimiento 3 eggs Make white sauce of the butter, flour, seasonings, and Carnation diluted with the water. Add the corn, pimiento, and beaten egg yolks. Fold in beaten egg whites and pour into buttered baking dish; bake in a slow oven until firm (about 30 minutes). Serves 5....

27 minute read

Read Chapter

CREAMED VEGETABLES

CREAMED VEGETABLES

Use 2 cups of vegetable to one cup of white sauce No. 2 (see page 7 ). In making the white sauce use the water in which the vegetables have been cooked, rather than plain water. Pour the white sauce over the vegetables and mix gently with a fork so as to preserve the dices, squares, strips, or slices of vegetable. Variety may be obtained by adding grated cheese, diced pimiento, shredded green pepper, chips of broiled bacon, or celery salt to the white sauce....

24 minute read

Read Chapter

STUFFED BAKED POTATO

STUFFED BAKED POTATO

6 medium sized potatoes 2 tbsp. butter 1 tsp. salt ½ tsp. pepper 2 tbsp. Carnation Milk 2 tbsp. water 1 egg white 2 tbsp. grated cheese Bake potatoes in a hot oven for 45 minutes or until soft. Remove from oven and cut off the top third of each; then scoop out insides. Mash potatoes, add seasoning, and then the Carnation and water heated together; beat well; add egg white well beaten. Refill potato shell; sprinkle top with grated cheese and put into a hot oven to brown. Serve at once. Serves 6..

30 minute read

Read Chapter

BAKED CAULIFLOWER

BAKED CAULIFLOWER

1 medium cauliflower 1 cup white sauce No. 2 (see recipe page 7 ) ⅓ cup bread crumbs stirred in 1 tbsp. melted butter Remove leaves and trim off stalk from the cauliflower. Soak in a solution of 1 tbsp. vinegar, 1 tsp. salt, and 1 quart of cold water for 5 minutes to remove dirt and insects. Cook whole, stem up, in boiling salted water until tender (about 10 minutes). Put cauliflower in a buttered baking dish, pour the white sauce over it, and cover with buttered bread crumbs. Brown in a moderat

45 minute read

Read Chapter

TOMATO SALAD

TOMATO SALAD

6 tomatoes 1 head of lettuce Mayonnaise Select tomatoes of good shape and color. Peel and cut 3 thin slices off the top of each tomato and arrange on lettuce on salad plates. Cover slices and top of tomato with mayonnaise (see page 14 ); sprinkle with paprika. If desired, the inside of the tomato may be scooped out and the cup sprinkled with salt. Then invert and chill; when ready to serve add a chicken filling made by combining 1 cup chopped chicken, ½ cup diced celery, and ⅓ cup nuts with mayo

37 minute read

Read Chapter

STUFFED CELERY

STUFFED CELERY

6 stalks celery ⅔ cup cream cheese 2 tbsp. Carnation Milk ¼ tsp. salt 1 tsp. onion juice Paprika Mayonnaise 1 tsp. chopped green pepper Lettuce leaves Select crisp stalks of celery having deep grooves. Add milk and seasoning to the cream cheese. Pile mixture securely into the grooves of celery, leaving a fluffy, rough surface. Cut into 4 inch lengths. Select a small crisp celery tip and place into one end. Sprinkle with paprika and lay two or three stalks on a lettuce leaf. Serve with mayonnaise

32 minute read

Read Chapter

PEACH SALAD

PEACH SALAD

6 peaches Lemon juice 2 tbsp. Carnation Milk ½ cup cream cheese Lettuce leaves ½ cup mayonnaise Peel and cut peaches in half (or use halves of canned peaches). Sprinkle with lemon juice to prevent discoloring. Place 2 halves on lettuce leaf on each salad plate. Soften cheese with the Carnation Milk and combine with the mayonnaise. Put mixture into a pastry bag and fill the hollows of peaches leaving a rose on top, or simply fill carefully with a spoon. Serves 6....

26 minute read

Read Chapter

CARNATIONNAISE (Mayonnaise)

CARNATIONNAISE (Mayonnaise)

4 tbsp. flour 1 tbsp. sugar 1 tbsp. mustard 1 tsp. salt Paprika 1 cup salad oil ⅔ cup Carnation Milk ¼ cup cider vinegar ¾ cup water 1 egg Mix dry ingredients and to this add gradually ¼ cup of salad oil, ¼ cup of cider vinegar, and ¾ cup of water. Stir until smooth. Cook over a slow fire until thick and the flour is well cooked, stirring constantly. Remove from fire and beat into the mixture 1 egg (which has been slightly beaten), ⅔ cup of Carnation Milk, and ¾ cup of salad oil. Add the milk an

37 minute read

Read Chapter

FRUIT SALAD DRESSING

FRUIT SALAD DRESSING

Carnationnaise is delicious for fruit salads. If a creamier dressing is desired combine ½ cup whipped Carnation (see directions page 31 ) and 1 cup of Carnationnaise....

9 minute read

Read Chapter

THOUSAND ISLAND DRESSING

THOUSAND ISLAND DRESSING

2 cups Carnationnaise ½ cup Chili sauce 1 tsp. finely cut onion 3 tbsp. diced pimiento 3 tbsp. diced green pepper 2 hard cooked eggs, cut fine 3 tbsp. chopped sweet pickle Mix the ingredients and keep in a cool place until ready to use. Excellent with any vegetable salad....

18 minute read

Read Chapter

NO EGG MAYONNAISE

NO EGG MAYONNAISE

½ tsp. salt Few grains pepper ½ tsp. mustard ½ tsp. sugar ¼ tsp. paprika 2 tbsp. Carnation Milk ½ cup salad oil 1 tbsp. lemon juice or vinegar Mix dry ingredients with Carnation. Add oil gradually, beating constantly. Add lemon juice or vinegar and beat until smooth. This makes ⅔ cup of dressing....

19 minute read

Read Chapter

COOKED SALAD DRESSING

COOKED SALAD DRESSING

1 tsp. mustard 1 tsp. salt Dash cayenne 2 tbsp. sugar 1½ tbsp. flour ½ cup Carnation Milk 2 egg yolks, beaten ½ cup water 2 tbsp. melted butter ¼ cup vinegar Mix dry ingredients in top of double boiler. Gradually add egg yolks and butter; then add the Carnation diluted with the water; stir constantly to keep smooth. Cook over hot water for 10 minutes. Remove from fire, cool, and add vinegar. CARNATION MILK FOR BETTER BAKING Breads which are lightened by means of yeast (see recipe page 30 ) are c

42 minute read

Read Chapter

PLAIN MUFFINS

PLAIN MUFFINS

2 cups bread flour 4 tsp. baking powder 2 tbsp. sugar ¾ tsp. salt 1 egg ⅓ cup Carnation Milk ⅔ cup water 2 tbsp. melted fat Sift dry ingredients. Beat egg and add Carnation diluted with the water; add melted fat. Stir liquid quickly into the dry ingredients. Pour immediately into oiled muffin tins. Bake 20-25 minutes in a hot (425°F) oven. Makes 12 muffins....

22 minute read

Read Chapter

GRAHAM DATE MUFFINS

GRAHAM DATE MUFFINS

1 cup bread flour 1 cup graham flour 4 tsp. baking powder 2 tbsp. sugar ¾ tsp. salt ½ cup chopped dates 2 tbsp. melted fat 1 egg ⅓ cup Carnation Milk ⅔ cup water Sift the bread flour, baking powder, sugar, and salt and add to the graham flour; add the dates. Beat the egg and add Carnation diluted with the water; add melted fat. Stir liquids quickly into the dry ingredients. Pour immediately into oiled muffin tins. Bake 20-25 minutes in a hot oven (425°F). Makes 12 muffins....

30 minute read

Read Chapter

NUT BREAD

NUT BREAD

1½ cups bread flour 1½ cups graham flour 4 tsp. baking powder ⅓ cup sugar 1 tsp. salt 1 egg 1 cup chopped nuts ¾ cup water ¾ cup Carnation Milk 2 tbsp. fat, melted Sift baking powder, sugar, salt, and bread flour and add to the graham flour; add the chopped nuts. Mix the melted fat, Carnation diluted with the water, and well beaten egg. Combine liquids quickly with the dry ingredients. Pour into a greased loaf pan, cover and let stand for 20 minutes; bake in a hot (400°F) oven....

30 minute read

Read Chapter

JIFFY COFFEE CAKE

JIFFY COFFEE CAKE

2 cups flour 3 tsp. baking powder ¼ cup sugar ½ cup cold fat ½ cup currants ⅓ cup Carnation Milk ⅔ cup water 1 egg Sift the dry ingredients, rub or cut in the fat, and add the currants. Mix the beaten egg with the Carnation diluted with the water; add to the flour mixture. Pour into a greased pan, sprinkle with sugar and cinnamon, and bake in a moderate (375°F) oven for about 40 minutes. The same recipe may be used for a DUTCH APPLE CAKE. After the mixture is poured into the pan, press sharp edg

40 minute read

Read Chapter

BAKING POWDER BISCUITS

BAKING POWDER BISCUITS

2 cups bread flour 4 tsp. baking powder 1 tsp. salt 4 tbsp. cold fat 2 tsp. sugar ¼ cup Carnation Milk ½ cup water Sift dry ingredients, rub in shortening with finger tips or cut in with two knives. Add Carnation diluted with the water and mix to soft dough. Toss on slightly floured board, roll or pat out to ¾ inch thickness, and cut with biscuit cutter. Brush top with thin layer of melted fat. Bake in a hot (450°F) oven for 10 to 12 minutes. Makes about 14 biscuits. EMERGENCY BISCUITS are made

37 minute read

Read Chapter

PIN WHEEL BISCUITS

PIN WHEEL BISCUITS

2 cups bread flour 4 tsp. baking powder 1 tsp. salt 3 tbsp. sugar 4 tbsp. cold fat ¼ cup Carnation Milk ½ cup water ⅓ cup chopped raisins 2 tbsp. chopped citron ⅓ tsp. cinnamon 2 tbsp. sugar 2 tbsp. sugar Sift the first four ingredients, rub or cut in the shortening. Add Carnation diluted with the water and mix to soft dough. Toss on slightly floured board, pat or roll to ¼ inch thickness, sprinkle with raisins, citron, cinnamon, and sugar. Roll like a jelly roll. Cut off pieces ¾ inch in thickn

36 minute read

Read Chapter

SCONES

SCONES

2 cups pastry flour 4 tsp. baking powder 2 tsp. sugar 1 tsp. salt 4 tbsp. fat 2 eggs 3 tbsp. Carnation Milk 3 tbsp. water Sift dry ingredients, rub or cut in fat. Dilute Carnation with water; add milk with beaten eggs (reserving a little of the egg white); mix to soft dough. Roll out to ¾ inch thickness, cut into squares or diamond shapes. Brush over with a little of the reserved egg white and sprinkle with sugar. Bake in a hot (450°F) oven. The secret of making a light, feathery cake of velvety

56 minute read

Read Chapter

DEVIL’S FOOD CAKE

DEVIL’S FOOD CAKE

1¾ cups pastry flour 2 tsp. baking powder ½ tsp. soda ½ tsp. salt 5 tbsp. Carnation Milk 5 tbsp. water 1 cup sugar ⅜ cup fat 2 eggs 2 squares chocolate ½ tsp. vanilla ½ tsp. vanilla Measure flour after sifting once. Resift with baking powder, soda, and salt. Dilute the Carnation Milk with the water. Cream fat and sugar thoroughly. Add well beaten eggs and beat until mixture is light colored and fluffy. Add the melted chocolate and stir until well blended. Add flour and milk alternately to the cr

43 minute read

Read Chapter

PLAIN CAKE

PLAIN CAKE

1⅓ cups pastry flour 2½ tsp. baking powder ¼ tsp. salt 3 tbsp. Carnation Milk 5 tbsp. water ¼ cup fat ¾ cup sugar 1 egg ½ tsp. vanilla Measure flour after it has been sifted once. Resift flour with baking powder and salt. Dilute the Carnation with the water. Cream the fat and sugar thoroughly. Add well beaten egg and beat until the mixture is a light color and creamy. Add the flour and milk alternately to the creamed mixture, beginning and ending with the flour, as this helps to keep the mixture

39 minute read

Read Chapter

SPICE CAKE

SPICE CAKE

1 tsp. cinnamon ½ tsp. nutmeg ½ tsp. cloves Few grains cayenne 1½ tbsp. boiling water 1¾ cups pastry flour 3 tsp. baking powder ¼ tsp. salt 2 eggs 4 tbsp. Carnation Milk 6 tbsp. water ½ cup fat 1 cup sugar 6 tbsp. water ½ cup fat 1 cup sugar Soak spices in boiling water. Measure flour after sifting once. Resift twice with the baking powder and salt. Dilute Carnation with the water. Cream fat and sugar thoroughly. Add well beaten eggs and beat until the mixture is light and fluffy. Add spices, th

37 minute read

Read Chapter

WHITE CAKE

WHITE CAKE

1½ cups pastry flour 3 tsp. baking powder ½ tsp. salt 2 tbsp. Carnation Milk ½ tsp. vanilla or almond 6 tbsp. water ⅜ cup fat 1 cup sugar 2 egg whites Measure flour after sifting once. Resift with baking powder and salt. Dilute Carnation with the water. Cream fat and sugar thoroughly. Add unbeaten egg whites and beat until mixture is very light. Add flour and milk alternately, beginning and ending with flour. Add flavoring. Bake in a moderate (375°F) oven....

27 minute read

Read Chapter

CARAMEL NUT CAKE

CARAMEL NUT CAKE

1½ cups pastry flour 2 tsp. baking powder ¼ tsp. salt ¼ cup Carnation Milk ¼ cup water ⅓ cup shortening 1 cup brown sugar 2 eggs ½ cup chopped nuts ½ tsp. vanilla Measure flour after sifting once. Resift with baking powder and salt. Dilute Carnation with the water. Cream fat and sugar thoroughly. Add well beaten eggs and beat until mixture is light and creamy. Dredge the nuts with part of the flour. Add flour and milk alternately to the creamed mixture, beginning and ending with the flour. Add t

35 minute read

Read Chapter

LEMON COCOANUT COOKIES

LEMON COCOANUT COOKIES

1½ cups pastry flour 2 tsp. baking powder Few grains salt 2 tbsp. Carnation Milk 3 tbsp. water ¼ cup fat 1 cup cocoanut ½ cup sugar 1 egg ½ tsp. lemon extract Mix as for Plain Cake ( page 17 ). Add flavoring and cocoanut at the last. Drop by spoonsful on oiled tins, allowing about 2 inches space between each cooky. Bake in a hot (400°F) oven....

24 minute read

Read Chapter

FUDGE SQUARES

FUDGE SQUARES

1 cup pastry flour 1 tsp. baking powder Few grains salt 2 tbsp. Carnation Milk 2 tbsp. water ¼ cup fat 1 cup sugar 2 eggs 2 squares chocolate 1 tsp. vanilla ⅓ cup nuts ⅓ cup nuts Mix as for Devil’s Food Cake ( page 17 ). Pour ½ inch deep into a cake pan that has been well oiled and dusted with a thin film of flour. Bake in a moderate (375°F) oven. Ice with Fudge Icing ( page 26 ). Cut in squares. CARNATION IS PURE MILK, DOUBLE RICH Home made pies “like mother used to make”! Doesn’t that anticipa

1 minute read

Read Chapter

PLAIN PASTRY

PLAIN PASTRY

2 cups pastry flour or 1¾ cups bread flour ½ cup cold fat 1 tsp. salt Approximately ⅓ cup cold water Sift flour and salt; cut or rub in shortening; add the cold water gradually, adding just enough to hold the dough together. Let chill for 20 minutes. Divide dough in two parts and roll out to ⅛ inch thickness on a slightly floured board. Line pie tin, crimp edge with thumb and finger; prick sides and bottom with fork to preserve the shape. Bake in a hot oven (450°F) for 12 to 20 minutes. For a tw

45 minute read

Read Chapter

PUMPKIN PIE

PUMPKIN PIE

1¼ cups steamed pumpkin ⅞ cup brown sugar 1 tsp. cinnamon 1 tsp. ginger 2 tbsp. orange juice ½ tsp. salt 2 eggs 1 cup Carnation Milk ¼ cup water Mix materials in order given and pour into an unbaked pastry shell. Place in a hot (450°F) oven to set the crust. After 10 minutes reduce the temperature to 250°F for the rest of the period. Bake about 1 hour. Makes 1 pie....

24 minute read

Read Chapter

BUTTERSCOTCH PIE

BUTTERSCOTCH PIE

1½ cups brown sugar ½ cup flour ½ tsp. salt 1¾ cups Carnation Milk ⅞ cup water 3 tbsp. butter 3 eggs Mix sugar, flour, and salt thoroughly; scald Carnation and water together; add milk to dry mixture stirring until well blended. Return to the double boiler and cook for 25 minutes, stirring occasionally; add to well beaten egg yolks and continue cooking for 2 minutes; add butter. Pour filling into baked pastry shell. Cover with meringue made by folding 4 tbsp. sugar and ¼ tsp. baking powder into

38 minute read

Read Chapter

LEMON CREAM PIE

LEMON CREAM PIE

1½ cups sugar 4½ tbsp. flour Few grains salt ¾ cup Carnation Milk 1 tsp. grated lemon rind 5 tbsp. lemon juice 1 tbsp. butter 2 eggs ¾ cup water Mix sugar, flour, and salt thoroughly; scald Carnation with the water; add milk to dry mixture, stirring until well blended. Return to the double boiler and cook for 25 minutes, stirring occasionally; add to well beaten egg yolks and continue cooking for 2 minutes; add butter, lemon juice and rind. Pour filling into baked pastry shell. Cover with mering

37 minute read

Read Chapter

PINEAPPLE PIE

PINEAPPLE PIE

4 tbsp. flour ⅔ cup sugar ⅛ tsp. salt 1⅓ cups crushed pineapple 1 cup Carnation Milk 1 cup water ⅔ tsp. vanilla 3 eggs Follow method given for lemon pie, adding vanilla and well drained pineapple in place of the lemon. Use 4 tbsp. sugar, ¼ tsp. baking powder and 3 egg whites for the meringue. Makes 1 large pie....

21 minute read

Read Chapter

CHOCOLATE PIE

CHOCOLATE PIE

2 squares chocolate 1 cup boiling water 1 cup Carnation Milk 4 tbsp. flour ⅞ cup sugar ¼ tsp. salt 3 eggs 1 tbsp. butter ½ tsp. vanilla Melt the chocolate, add the boiling water and milk and continue heating until the mixture is smooth. Mix flour, sugar, and salt and add the hot chocolate mixture gradually, stirring so as to prevent lumping. Return to double boiler and cook 25 minutes, stirring occasionally. Pour over the well beaten egg yolks beating constantly. Return to double boiler and cook

1 minute read

Read Chapter

CHOCOLATE BLANC MANGE

CHOCOLATE BLANC MANGE

2 tbsp. cornstarch ⅓ cup sugar ¼ tsp. salt 1⅓ cups cold water 1 cup Carnation Milk 1½ squares unsweetened chocolate 1 egg 1 tsp. vanilla Combine cornstarch, sugar, and salt, mixing thoroughly. Mix with ⅓ cup cold water and add slowly to 1 cup of Carnation which has been diluted and scalded with 1 cup of water. Cook over hot water for 15 minutes, stirring constantly until thickened. Melt chocolate and add to cooked mixture; then add to the well beaten egg and cook 2 minutes longer. Remove from fi

31 minute read

Read Chapter

COCOANUT BLANC MANGE

COCOANUT BLANC MANGE

¼ cup cornstarch ¼ cup sugar ½ tsp. salt 1 cup water 1 cup Carnation Milk ⅔ cup cocoanut 2 egg whites ½ tsp. vanilla Mix cornstarch, sugar, and salt with ½ cup cold water. Dilute Carnation with ½ cup water and scald; add the cornstarch mixture slowly to the scalded milk. Cook in a double boiler for 20 minutes, stirring constantly until thickened. Cool slightly and add the shredded cocoanut, stiffly beaten egg whites and the vanilla. Nuts, dates, or candied cherries may be added if desired. Serve

30 minute read

Read Chapter

CHOCOLATE BREAD PUDDING

CHOCOLATE BREAD PUDDING

2 squares bitter chocolate ¾ cup sugar 2 cups Carnation Milk 2 cups hot water 2 cups stale bread crumbs 2 eggs ¼ tsp. salt 1 tsp. vanilla Melt the chocolate; add the sugar and 1 cup of Carnation diluted with 1 cup of water; cook until the mixture is smooth. Soak crumbs for 20 minutes in 1 cup of Carnation diluted with 1 cup of water; then combine with chocolate mixture. Add slightly beaten eggs, salt, and flavoring. Pour into a greased baking dish, set in a pan of hot water, and bake in a slow (

33 minute read

Read Chapter

LEMON RICE CREAM

LEMON RICE CREAM

½ cup rice ½ cup sugar ½ tsp. salt 1½ cups Carnation Milk 1½ cups water Grated rind of ¾ lemon 2 tbsp. powdered sugar 2½ tbsp. lemon juice 2 eggs ¼ tsp. lemon extract Wash rice and soak in cold water for an hour. Drain, put into double boiler; add the Carnation diluted with 1½ cups water; add salt and cook until rice is soft. Add sugar, lemon rind, lemon juice, and egg yolks slightly beaten. Cook until it thickens, about 5 minutes, then turn into a buttered baking dish, cover with a meringue mad

37 minute read

Read Chapter

PINEAPPLE RICE PUDDING

PINEAPPLE RICE PUDDING

½ cup rice ½ cup sugar 1½ cups Carnation Milk 1½ cups water 1 cup crushed pineapple 2 eggs ½ tsp. salt Wash rice and soak in cold water for an hour. Drain; put into double boiler; add Carnation diluted with 1½ cups water; add salt and cook until rice is soft. Add sugar, egg yolks slightly beaten, and grated pineapple. Fold in the stiffly beaten egg whites, pour into a buttered baking dish and bake for about 30 minutes in a slow (300°F) oven....

27 minute read

Read Chapter

DATE TAPIOCA CREAM

DATE TAPIOCA CREAM

⅓ cup tapioca Few grains salt 1 cup sugar 2 cups Carnation Milk 2 cups water 2 small eggs 1 cup chopped dates 1 tsp. vanilla Heat the Carnation and water together. Add tapioca, salt, and sugar to hot milk. Cook in a double boiler for 25 minutes, or until tapioca is transparent. Pour into well beaten eggs, return to double boiler and continue cooking for 2 minutes. Add vanilla and dates. Chill. Serves 8....

25 minute read

Read Chapter

CARAMEL TAPIOCA

CARAMEL TAPIOCA

⅓ cup tapioca Few grains salt 2 small eggs 2 cups Carnation Milk 2 cups water 1 cup light brown sugar ½ cup nut meats 1 tsp. vanilla Heat the Carnation and water together. Add tapioca, salt, and sugar to hot milk. Cook in a double boiler for 25 minutes, or until tapioca is transparent. Pour into well beaten eggs, return to double boiler and continue cooking for 2 minutes longer. Add vanilla and nuts. Chill. Serves 8. CARNATION MAKES DELICIOUS DESSERTS In making the following desserts be sure to

31 minute read

Read Chapter

CHOCOLATE CHARLOTTE

CHOCOLATE CHARLOTTE

1⅛ tbsp. gelatine 2 tbsp. cold water ½ cup sugar 1½ cups Carnation Milk ½ cup water 1 square bitter chocolate ½ tsp. vanilla ½ doz. lady fingers Soak granulated gelatine in 2 tbsp. cold water for 5 minutes. Melt shaved chocolate in double boiler, add sugar, ½ cup water, and ½ cup Carnation. Let cook 5 minutes or until smooth; pour over gelatine and stir until dissolved. When cool, add the vanilla. Whip 1 cup of Carnation which has been chilled for a couple of hours, gradually add the chocolate a

45 minute read

Read Chapter

MACAROON DESSERT

MACAROON DESSERT

1¼ tbsp. gelatine ¾ cup water 9 macaroons, crumbled 1¾ cup Carnation Milk 2 egg yolks, slightly beaten ¼ cup sugar 1 tsp. vanilla Soak gelatine for 5 minutes in ¼ cup water mixed with ¼ cup of Carnation. Scald ½ cup of Carnation diluted with ½ cup of water; pour over slightly beaten egg yolks to which the sugar has been added; cook in a double boiler until the mixture thickens slightly (about 3 minutes); pour over the gelatine and stir until dissolved. When cool, add the vanilla. Whip 1 cup of C

45 minute read

Read Chapter

PINEAPPLE BAVARIAN CREAM

PINEAPPLE BAVARIAN CREAM

1¼ tbsp. gelatine ¼ cup cold water 1 cup Carnation Milk 1 cup grated pineapple and juice ⅛ tsp. salt 3 tbsp. lemon juice ½ cup sugar Soak gelatine in cold water for 5 minutes. Heat pineapple, sugar and salt; add the soaked gelatine and lemon juice. Set in a pan of cold water to cool. Whip the Carnation which has been chilled for a couple of hours; as soon as the pineapple mixture begins to thicken add it to the whipped Carnation. Pour into a mold and chill. Serves 5....

29 minute read

Read Chapter

PRUNE CREAM

PRUNE CREAM

1 cup chopped cooked prunes 1½ tbsp. lemon juice ¼ cup powdered sugar ¾ cup Carnation Milk ¼ tsp. gelatine Whip Carnation Milk, following directions on page 31 . Add lemon juice, sugar, and few grains of salt to chopped cooked prunes. Fold the prune mixture into the whipped Carnation. Serves 5. Ice 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....

27 minute read

Read Chapter

PINEAPPLE ICE CREAM

PINEAPPLE ICE CREAM

4 cups Carnation Milk ½ tbsp. gelatine 1 cup of sugar 1 cup grated pineapple Heat one cup of Carnation; soak the gelatine in 1 tbsp. cold milk, and add to the hot milk; stir until dissolved. Strain the pineapple, using only the dry grated fruit. Add the remaining milk, pineapple, and sugar, to the gelatine mixture. Stir until everything is well blended. Chill and freeze, using 1 part of salt to 5 parts of ice. Serves 10....

24 minute read

Read Chapter

CHOCOLATE ICE CREAM

CHOCOLATE ICE CREAM

1 cup sugar Few grains salt 4 cups of Carnation Milk 2 sqs. of bitter chocolate 3 eggs 1 tsp. vanilla Heat the milk with the sugar in the double boiler. Melt the chocolate and add to the hot milk; continue heating until mixture is well blended. Pour into the well beaten eggs; return to double boiler and continue cooking for 2 minutes. Add salt and flavoring. Chill and freeze, using 1 part of salt to 5 parts of ice. Serves 10....

26 minute read

Read Chapter

BANANA ICE CREAM

BANANA ICE CREAM

5 good sized bananas 4 cups Carnation Milk 1 cup sugar 2 tbsp. lemon juice Crush bananas to a soft pulp. Add Carnation, sugar, and lemon juice. Stir until sugar is thoroughly dissolved. Chill and freeze, using 1 part of salt to 5 parts of ice. Serves 10....

16 minute read

Read Chapter

ORANGE SHERBERT

ORANGE SHERBERT

1 lemon 1 orange ½ cup sugar 2 cups Carnation Milk 2 egg whites Grate rinds of lemon and orange, squeeze out juice. Add grated rind and sugar to Carnation; then add gradually the lemon and orange juice, stirring constantly. The milk may have a slightly curdled appearance after this but it disappears in the freezing. Freeze partially, then add the egg whites beaten stiff, and continue freezing. Serves 5....

24 minute read

Read Chapter

STRAWBERRY SHORTCAKE

STRAWBERRY SHORTCAKE

2 cups bread flour 4 tsp. baking powder 1 tsp. salt 5 tbsp. fat 1 tbsp. sugar ¼ cup Carnation Milk ½ cup cold water Sift dry ingredients, rub in fat, add Carnation diluted with water, and mix quickly. Toss on slightly floured board, pat to 1 inch thickness, and put in layer cake tins. Cover top with thin layer of melted fat. Cover and let stand for 10 minutes. Bake about 12 minutes in hot (450°F) oven. Put sweetened and slightly crushed berries between and on top of shortcake. Save a few large b

31 minute read

Read Chapter

CHEESE TORTE

CHEESE TORTE

1 package of zwieback (6 oz.) 2 cups of sugar 1 tsp. cinnamon 1½ lb. cottage cheese ⅓ cup butter, melted 4 eggs ½ cup chopped nuts Few grains salt 4 tbsp. flour Juice and rind of ½ lemon ½ tsp. vanilla 1 cup Carnation Milk ½ tsp. vanilla 1 cup Carnation Milk Roll zwieback fine; mix with 1 cup sugar, cinnamon, and melted butter. Line a buttered spring cake pan or other baking dish with this mixture, saving ⅔ cup for the top. Press the mixture on the bottom and sides of the baking dish. Beat eggs

50 minute read

Read Chapter

CUP CUSTARD

CUP CUSTARD

2 cups Carnation Milk 2 cups water 5 eggs ½ cup sugar ½ tsp. salt 1 tsp. vanilla Scald Carnation and water; beat eggs slightly, add sugar, salt, vanilla and scalded milk. Pour into individual buttered custard cups, set in a pan of hot water. Sprinkle with nutmeg, and bake in a slow (225°F) oven until a knife inserted in the center comes out clean. Requires about 40 minutes. Serves 8. CARNATION MAKES SMOOTH SAUCES The following delicious sauces and icings will give even the simplest pudding and c

30 minute read

Read Chapter

BUTTERSCOTCH SAUCE

BUTTERSCOTCH SAUCE

⅔ cup light corn syrup 1 cup light brown sugar ¾ cup Carnation Milk Chopped nuts, if desired 4 tbsp. butter Cook sugar, syrup, and butter to form a thick syrup (the soft ball stage, 235°F). Remove from the fire; beat in the Carnation and nuts. Keep warm over water. May be served on pudding, cake, or ice cream....

19 minute read

Read Chapter

FUDGE SAUCE

FUDGE SAUCE

1 tbsp. butter 2 squares chocolate 2 tbsp. corn syrup ½ cup Carnation Milk 1 tsp. vanilla ⅓ cup water 2 cups sugar Melt butter and shaved chocolate; add sugar, syrup, and Carnation diluted with the water; cook until mixture forms a very soft ball in cold water. Add vanilla and beat slightly. Keep warm over water. May be served on pudding, cake, or ice cream....

22 minute read

Read Chapter

CARAMEL ICING

CARAMEL ICING

2 cups light brown sugar ⅓ cup Carnation Milk ⅓ cup water 1 tbsp. butter ½ tsp. vanilla Mix sugar and Carnation diluted with the water; cook until it forms a soft ball in cold water. Add the butter, cool, add vanilla, and beat until creamy. Spread on the cake....

16 minute read

Read Chapter

FUDGE ICING

FUDGE ICING

1 tbsp. butter 2 squares chocolate 2 cups sugar ⅓ cup Carnation Milk ⅓ cup water ½ tsp. vanilla 1 tbsp. corn syrup Melt butter and shaved chocolate; add sugar, corn syrup, and Carnation diluted with water. Cook until mixture forms a soft ball in cold water. Cool, add vanilla, and beat until creamy. Spread on the cake....

19 minute read

Read Chapter

UNCOOKED CHOCOLATE ICING

UNCOOKED CHOCOLATE ICING

2 tbsp. chocolate 2 tbsp. Carnation Milk ½ tsp. vanilla 1 cup powdered sugar Melt chocolate, add Carnation, vanilla, and sugar and mix thoroughly. Spread on the cake....

10 minute read

Read Chapter

OPERA ICING

OPERA ICING

2 cups powdered sugar ½ cup Carnation Milk 2 tbsp. butter Mix ingredients and heat slowly to dissolve sugar. Boil 2 minutes. When a little of the mixture is dropped into cold water, it should just hold together. Remove from fire, beat until creamy and spread. CARNATION MILK FOR CREAMY CANDIES The candy maker who aspires to make smooth, creamy candy may be interested in trying the following suggestions: Use Carnation Milk because it is so rich and creamy. Carnation makes especially delicious cand

52 minute read

Read Chapter

CARNATION FUDGE

CARNATION FUDGE

2 tbsp. butter 2 sq. chocolate 3 cups sugar 2 tbsp. corn syrup (light) ½ cup Carnation Milk ½ cup water 1 tsp. vanilla Chopped nuts, if desired. Melt butter and shaved chocolate in a sauce pan; add sugar, corn syrup, and Carnation diluted with the water. Cook until mixture forms a soft ball in cold water or reaches a temperature of 235°F, stirring occasionally to prevent sticking. Remove from fire and let stand until cool. When cool add vanilla and beat until creamy; add chopped nuts and mold on

41 minute read

Read Chapter

PEANUT BUTTER FUDGE

PEANUT BUTTER FUDGE

2 cups sugar 2 tbsp. corn syrup ⅓ cup Carnation Milk ⅓ cup water 2 tbsp. peanut butter ½ tsp. vanilla ½ cup chopped peanuts, if desired. Cook sugar, corn syrup, and Carnation diluted with the water. When it reaches the soft ball stage, remove from fire and add peanut butter. When cool add vanilla and beat until creamy. Mold on a buttered plate....

21 minute read

Read Chapter

CREAM CARAMELS

CREAM CARAMELS

2 cups sugar 2 cups corn syrup ½ cup butter ¼ tsp. salt 2 cups Carnation Milk 1 tsp. vanilla Cook sugar, syrup, salt, and butter until the mixture reaches a clear, thick consistency. Stir in gradually the Carnation Milk. Cook until it forms a firm ball in cold water (240°F), stirring constantly to prevent sticking. Add vanilla and pour into buttered pans. When cold remove from pan and lay on an oiled bread board. With a long sharp knife and using a saw-like motion cut into inch cubes. Wrap each

30 minute read

Read Chapter

PENOCHE

PENOCHE

2 cups brown sugar 1 cup white sugar ½ cup Carnation Milk ½ cup water 2 tbsp. corn syrup (light) 2 tbsp. butter 1 tsp. vanilla ½ cup chopped nuts Mix sugar, corn syrup, and Carnation diluted with the water. Cook until it forms a soft ball in cold water or reaches a temperature of 235°F, stirring occasionally to prevent sticking. Remove from fire, add butter, and let stand until cool. When cool add vanilla and beat until creamy; add chopped nuts and mold on a buttered plate....

28 minute read

Read Chapter

OPERA CARAMELS

OPERA CARAMELS

2 cups sugar ⅓ cup water ⅓ cup Carnation Milk 2 tbsp. corn syrup (light) 2 tbsp. butter 1 tsp. vanilla Use same method as for Penoche. ½ cup candied cherries (cut in pieces), ½ cup chopped nuts, ½ cup chopped dates, or ½ cup chopped figs may be added just before the candy is molded. After the candy is cut into squares it may be dipped in melted chocolate....

23 minute read

Read Chapter

PRALINES

PRALINES

2 cups powdered sugar 1 cup maple syrup ½ cup Carnation Milk 1 cup chopped nuts Boil sugar, syrup, and Carnation until the mixture forms a soft ball in cold water. Remove from fire, when cool beat until creamy, add nuts and drop from the tip of a spoon in small pieces on a buttered plate. Or the mixture may be molded on a buttered plate and cut into squares....

21 minute read

Read Chapter

COCOANUT CREAM CANDY

COCOANUT CREAM CANDY

2 cups sugar ¼ tsp. cream of tartar 1 tbsp. butter ⅓ cup of Carnation Milk ⅓ cup water ½ tsp. vanilla 1 cup shredded cocoanut Mix sugar, cream of tartar, and Carnation diluted with the water; cook to the soft ball stage. Remove from fire and add butter. When cool add vanilla and beat until creamy. Add cocoanut and drop from spoon into small balls on a buttered plate, or mold on a buttered plate and mark into squares. Among the following miscellaneous recipes you will find several excellent lunch

35 minute read

Read Chapter

WELSH RAREBIT

WELSH RAREBIT

2 tbsp. butter 2 tbsp. flour ½ tsp. salt ¼ tsp. mustard Few grains cayenne ½ cup Carnation Milk ½ cup water 1 egg ½ lb. American cheese Make a white sauce of the butter, flour, seasonings, and Carnation diluted with water. Add finely cut or grated cheese and stir until melted. Pour hot sauce on beaten egg and mix well. Serve hot on toast. Serves 4....

23 minute read

Read Chapter

CARNATION SANDWICH FILLING

CARNATION SANDWICH FILLING

1 cup Carnation Milk ½ pound American Cheese (Best to use a package cheese wrapped in tin foil.) ½ can pimiento (small size) Salt and paprika Cut cheese in small pieces and add to milk in a double boiler. Heat until the cheese is melted and the mixture is creamy. Remove from the fire immediately, add chopped pimientos, salt, and paprika. This makes a very tasty sandwich spread; it is also delicious served on toast or crackers or used in salads. Keep in a cool place; if too thick when wanted, add

31 minute read

Read Chapter

BAKED EGGS A LA CARNATION

BAKED EGGS A LA CARNATION

1½ tbsp. butter 1½ tbsp. flour ½ tsp. salt ¼ tsp. pepper ½ cup Carnation Milk ½ cup water 4 to 6 eggs Buttered bread crumbs Make a white sauce of the butter, flour, seasonings, and Carnation diluted with the water. Pour into a shallow baking dish. Cover the sauce with the eggs, being careful not to break the yolks. Sprinkle buttered bread crumbs over the top and bake in a moderately slow (325°F) oven until eggs are firm. Garnish with parsley. CARNATION MAKES BETTER BREAD...

29 minute read

Read Chapter

YEAST BREAD

YEAST BREAD

2 tbsp. shortening 2 tbsp. sugar 2½ tsp. salt 1 cup boiling water 1 cake compressed yeast dissolved in ¼ cup lukewarm water ⅓ cup Carnation Milk ⅔ cup water 7½ cups bread flour, approximately Put fat, sugar, and salt in a large bowl and pour over it the boiling water and Carnation diluted with ⅔ cup water. When lukewarm (98°F) add the dissolved yeast and 7 cups of flour; stir until thoroughly mixed. Turn dough on to a slightly floured board, knead 10 minutes or until smooth and elastic, adding f

51 minute read

Read Chapter

CLOVER LEAF ROLLS

CLOVER LEAF ROLLS

3 tbsp. butter, melted 1 yeast cake dissolved in ¼ cup lukewarm water ⅔ cup Carnation Milk 7½ cups bread flour, approximately 2 tbsp. sugar 2 tsp. salt 1⅓ cups hot water Add melted butter, sugar, and salt to hot water and Carnation. When lukewarm add the dissolved yeast and mix thoroughly; add flour until dough is stiff enough to knead. Knead for 10 minutes or until dough is smooth and elastic. Let rise in a warm (85°F) place for about 2 hours—until the dough recedes when the hand is thrust into

44 minute read

Read Chapter

CINNAMON ROLLS

CINNAMON ROLLS

Use same dough as for Clover Leaf Rolls. When it is ready to be put in tins roll it to ½ inch thickness, brush with melted butter, sprinkle with a mixture of ½ tbsp. cinnamon, ¼ cup sugar and ½ cup raisins. Roll as a jelly roll. Cut in ¾ inch slices and put into a greased pan. Let rise until the size is doubled. Bake in a hot (425°F) oven for about 20 minutes....

21 minute read

Read Chapter

GRIDDLE CAKES

GRIDDLE CAKES

2¼ cups flour ¼ cup cornmeal 4 tsp. baking powder ¼ cup sugar 1 egg, well beaten ⅔ cup Carnation Milk 1⅓ cups water 4 tbsp. fat (melted) 1 tsp. salt Sift the dry ingredients; dilute the Carnation with the water; add beaten egg to the milk and melted fat. Stir liquid quickly into the dry ingredients. Pour or dip batter out carefully on the hot lightly greased griddle. When the cakes are puffed, full of bubbles, and brown on the edges turn and cook the other side. The griddle should be hot enough

35 minute read

Read Chapter

WAFFLES

WAFFLES

1½ cups pastry flour ½ tsp. salt 3 tsp. baking powder 2 eggs ⅓ cup Carnation Milk ⅔ cup water 1 tbsp. butter (melted) 1 tbsp. sugar Sift the dry ingredients. Dilute the Carnation with the water. Beat eggs until foamy, add milk and melted fat. Stir liquids quickly into dry ingredients. Bake in a hot waffle iron until brown and crisp....

21 minute read

Read Chapter

DOUGHNUTS

DOUGHNUTS

1½ tbsp. butter ⅔ cup sugar 2 eggs 5 tsp. baking powder ¾ tsp. salt 3 tbsp. Carnation Milk 6 tbsp. water ¼ tsp. nutmeg 4 cups bread flour ½ tsp. cinnamon Cream butter and sugar, add beaten eggs and beat until light and fluffy. Dilute the Carnation with the water. Sift dry ingredients and add them with the milk, combining quickly; toss on a slightly floured board—pat or roll out to ⅓ inch thickness. Cut with a doughnut cutter. Fry in deep hot fat (365°F)—hot enough to brown a one inch cube of bre

36 minute read

Read Chapter

CORN CHOWDER

CORN CHOWDER

1½ inch cube of fat salt pork 1 small onion, diced 2 tbsp. butter 2 tbsp. flour 4 cups raw potatoes, diced 2 cups Carnation Milk 2 cups water ⅛ tsp. pepper 8 crackers 1 No. 2 can corn 1½ tsp. salt 1½ tsp. salt Cut pork into small pieces and fry out the fat; add onion and cook until brown. Strain fat into a sauce pan, add potatoes cut in ½ inch cubes, 2 cups of boiling water, and 1 tsp. salt; simmer until tender. Then add the white sauce made of the butter, flour, seasonings, and Carnation dilute

41 minute read

Read Chapter

CLAM CHOWDER

CLAM CHOWDER

¾ inch cube of fat salt pork ½ small onion, diced 2 tbsp. butter 2 cups raw potatoes, diced 2 tbsp. flour 1 tsp. salt ¼ tsp. pepper 1 can minced clams (7 oz. can) 1 cup Carnation Milk 1 cup water Cut pork into small pieces and fry out the fat; add onion and cook until brown. Strain fat into a sauce pan, add potatoes cut in ½ inch cubes, 1 cup of boiling water, and 1 tsp. salt; simmer until tender. Then add the white sauce made of the butter, flour, seasonings, and Carnation diluted with the wate

40 minute read

Read Chapter

WHIPPED CARNATION MILK

WHIPPED CARNATION MILK

1 cup Carnation Milk ¼ tsp. gelatine Soak the gelatine in a tablespoon of cold Carnation; dissolve this in the remaining milk which should be at the boiling point. Cool by placing in a bowl surrounded by cracked ice. When cold whip until stiff. Sweeten and flavor to taste. CARNATION FOR HOT AND COLD BEVERAGES 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....

26 minute read

Read Chapter

COCOA

COCOA

3 tbsp. cocoa (For children 2 tbsp. cocoa) 2 tbsp. sugar ½ cup hot water 1½ cups Carnation Milk 1½ cups water ¼ tsp. vanilla Few grains salt Mix cocoa, sugar, and salt and add the hot water; cook over a low fire about 10 minutes. Add the Carnation which has been scalded with the water; cook mixture in a double boiler for 10 minutes; add the vanilla. Whisk with a Dover egg beater just before serving. Place a marshmallow in the cup and pour over it the hot cocoa....

28 minute read

Read Chapter

CHOCOLATE

CHOCOLATE

2 cups Carnation Milk 2 cups water ⅓ cup sugar Few grains salt 2 squares bitter chocolate ½ cup water Scald the Carnation and water and add to it the sugar and salt. Shave chocolate fine; add the ½ cup of water and heat over a low fire until smooth. Combine chocolate mixture and scalded milk. Continue cooking in a double boiler for 10 minutes. Serves 5....

21 minute read

Read Chapter

COFFEE

COFFEE

½ cup coffee, ground medium ½ egg ½ cup cold water 3 cups boiling water ¼ cup cold water Mix the egg and ½ cup cold water and add to the coffee in the pot. Add boiling water, boil up once, stir with a spoon and boil up again. Add the ¼ cup cold water to settle coffee. Serve immediately. Cream with undiluted Carnation. Serves 5....

21 minute read

Read Chapter

EGG NOG

EGG NOG

1 egg Few grains salt 2 tbsp. fruit juice 1 tbsp. sugar ⅔ cup ice cold Carnation Milk ⅔ cup ice cold water Few gratings of nutmeg Add salt to egg white and beat until stiff. Beat yolk until thick and lemon colored; add the fruit juice and sugar. Dilute Carnation with the water and combine with yolk mixture. Pour into a tall glass, add nutmeg gratings and put egg white on top. Sprinkle top with chopped nuts and serve at once. Serves 2....

27 minute read

Read Chapter

CHOCOLATE MALTED MILK

CHOCOLATE MALTED MILK

1½ tbsp. malted milk 1½ tsp. cocoa 1 tsp. sugar Few grains salt ½ cup water ½ cup Carnation Milk Few drops of vanilla Mix the malted milk powder, cocoa, sugar, salt, and water, stirring well. Cook for 3 minutes. Add Carnation and vanilla. Serve very hot or ice cold. Makes 1 glass of malted milk....

1 minute read

Read Chapter

Table Setting and Service

Table Setting and Service

When setting the table for luncheon or dinner, lay a plate for each person served. At the right of each plate place an oyster fork, soup spoon, and knives in the order they are to be used, the one first used farthest from the plate. At the left of the plate lay the forks in the order used, the one farthest from the plate to be used first. Always have the tines of the forks and the bowls of the spoons turned upward and the cutting edges of the knives turned toward the plate. Place a napkin, folde

40 minute read

Read Chapter