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