QUICKBREADS
2 cups bread flour4 tsp. baking powder1 tsp. salt4 tbsp. cold fat2 tsp. sugar¼ cup Carnation Milk½ cup water
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.
2 cups bread flour4 tsp. baking powder1 tsp. salt3 tbsp. sugar4 tbsp. cold fat¼ cup Carnation Milk½ cup water⅓ cup chopped raisins2 tbsp. chopped citron⅓ tsp. cinnamon2 tbsp. sugar
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.
2 cups pastry flour4 tsp. baking powder2 tsp. sugar1 tsp. salt4 tbsp. fat2 eggs3 tbsp. Carnation Milk3 tbsp. water
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
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.
1¾ cups pastry flour2 tsp. baking powder½ tsp. soda½ tsp. salt5 tbsp. Carnation Milk5 tbsp. water1 cup sugar⅜ cup fat2 eggs2 squares chocolate½ tsp. vanilla
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.
1⅓ cups pastry flour2½ tsp. baking powder¼ tsp. salt3 tbsp. Carnation Milk5 tbsp. water¼ cup fat¾ cup sugar1 egg½ tsp. vanilla
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
1 tsp. cinnamon½ tsp. nutmeg½ tsp. clovesFew grains cayenne1½ tbsp. boiling water1¾ cups pastry flour3 tsp. baking powder¼ tsp. salt2 eggs4 tbsp. Carnation Milk6 tbsp. water½ cup fat1 cup sugar
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.
1½ cups pastry flour3 tsp. baking powder½ tsp. salt2 tbsp. Carnation Milk½ tsp. vanilla or almond6 tbsp. water⅜ cup fat1 cup sugar2 egg whites
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.
1½ cups pastry flour2 tsp. baking powder¼ tsp. salt¼ cup Carnation Milk¼ cup water⅓ cup shortening1 cup brown sugar2 eggs½ cup chopped nuts½ tsp. vanilla
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).
1½ cups pastry flour2 tsp. baking powderFew grains salt2 tbsp. Carnation Milk3 tbsp. water¼ cup fat1 cup cocoanut½ cup sugar1 egg½ tsp. lemon extract
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.
1 cup pastry flour1 tsp. baking powderFew grains salt2 tbsp. Carnation Milk2 tbsp. water¼ cup fat1 cup sugar2 eggs2 squares chocolate1 tsp. vanilla⅓ cup nuts
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
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).
2 cups pastry flour or 1¾ cups bread flour½ cup cold fat1 tsp. saltApproximately ⅓ cup cold water
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.
1¼ cups steamed pumpkin⅞ cup brown sugar1 tsp. cinnamon1 tsp. ginger2 tbsp. orange juice½ tsp. salt2 eggs1 cup Carnation Milk¼ cup water
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.
1½ cups brown sugar½ cup flour½ tsp. salt1¾ cups Carnation Milk⅞ cup water3 tbsp. butter3 eggs
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.
LEMON CREAM PIE
1½ cups sugar4½ tbsp. flourFew grains salt¾ cup Carnation Milk1 tsp. grated lemon rind5 tbsp. lemon juice1 tbsp. butter2 eggs¾ cup water
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.
4 tbsp. flour⅔ cup sugar⅛ tsp. salt1⅓ cups crushed pineapple1 cup Carnation Milk1 cup water⅔ tsp. vanilla3 eggs
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.
2 squares chocolate1 cup boiling water1 cup Carnation Milk4 tbsp. flour⅞ cup sugar¼ tsp. salt3 eggs1 tbsp. butter½ tsp. vanilla
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
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.
2 tbsp. cornstarch⅓ cup sugar¼ tsp. salt1⅓ cups cold water1 cup Carnation Milk1½ squares unsweetened chocolate1 egg1 tsp. vanilla
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.
¼ cup cornstarch¼ cup sugar½ tsp. salt1 cup water1 cup Carnation Milk⅔ cup cocoanut2 egg whites½ tsp. vanilla
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
2 squares bitter chocolate¾ cup sugar2 cups Carnation Milk2 cups hot water2 cups stale bread crumbs2 eggs¼ tsp. salt1 tsp. vanilla
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.
½ cup rice½ cup sugar½ tsp. salt1½ cups Carnation Milk1½ cups waterGrated rind of ¾ lemon2 tbsp. powdered sugar2½ tbsp. lemon juice2 eggs¼ tsp. lemon extract
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.
½ cup rice½ cup sugar1½ cups Carnation Milk1½ cups water1 cup crushed pineapple2 eggs½ tsp. salt
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.
⅓ cup tapiocaFew grains salt1 cup sugar2 cups Carnation Milk2 cups water2 small eggs1 cup chopped dates1 tsp. vanilla
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.
⅓ cup tapiocaFew grains salt2 small eggs2 cups Carnation Milk2 cups water1 cup light brown sugar½ cup nut meats1 tsp. vanilla
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 chill the Carnation Milk thoroughly before whipping.
1⅛ tbsp. gelatine2 tbsp. cold water½ cup sugar1½ cups Carnation Milk½ cup water1 square bitter chocolate½ tsp. vanilla½ doz. lady fingers
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.
1¼ tbsp. gelatine¾ cup water9 macaroons, crumbled1¾ cup Carnation Milk2 egg yolks, slightly beaten¼ cup sugar1 tsp. vanilla
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.
1¼ tbsp. gelatine¼ cup cold water1 cup Carnation Milk1 cup grated pineapple and juice⅛ tsp. salt3 tbsp. lemon juice½ cup sugar
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.
1 cup chopped cooked prunes1½ tbsp. lemon juice¼ cup powdered sugar¾ cup Carnation Milk¼ tsp. gelatine
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 onpage 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
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.
4 cups Carnation Milk½ tbsp. gelatine1 cup of sugar1 cup grated pineapple
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.
1 cup sugarFew grains salt4 cups of Carnation Milk2 sqs. of bitter chocolate3 eggs1 tsp. vanilla
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.
5 good sized bananas4 cups Carnation Milk1 cup sugar2 tbsp. lemon juice
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.
1 lemon1 orange½ cup sugar2 cups Carnation Milk2 egg whites
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.
STRAWBERRY SHORTCAKE
2 cups bread flour4 tsp. baking powder1 tsp. salt5 tbsp. fat1 tbsp. sugar¼ cup Carnation Milk½ cup cold water
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.
1 package of zwieback (6 oz.)2 cups of sugar1 tsp. cinnamon1½ lb. cottage cheese⅓ cup butter, melted4 eggs½ cup chopped nutsFew grains salt4 tbsp. flourJuice and rind of ½ lemon½ tsp. vanilla1 cup Carnation Milk
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.
2 cups Carnation Milk2 cups water5 eggs½ cup sugar½ tsp. salt1 tsp. vanilla
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 cake a most festive air.
⅔ cup light corn syrup1 cup light brown sugar¾ cup Carnation MilkChopped nuts, if desired4 tbsp. butter
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.
1 tbsp. butter2 squares chocolate2 tbsp. corn syrup½ cup Carnation Milk1 tsp. vanilla⅓ cup water2 cups sugar
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.
2 cups light brown sugar⅓ cup Carnation Milk⅓ cup water1 tbsp. butter½ tsp. vanilla
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.
1 tbsp. butter2 squares chocolate2 cups sugar⅓ cup Carnation Milk⅓ cup water½ tsp. vanilla1 tbsp. corn syrup
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.
2 tbsp. chocolate2 tbsp. Carnation Milk½ tsp. vanilla1 cup powdered sugar
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.
2 cups powdered sugar½ cup Carnation Milk2 tbsp. butter
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 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.
2 tbsp. butter2 sq. chocolate3 cups sugar2 tbsp. corn syrup (light)½ cup Carnation Milk½ cup water1 tsp. vanillaChopped nuts, if desired.
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.
2 cups sugar2 tbsp. corn syrup⅓ cup Carnation Milk⅓ cup water2 tbsp. peanut butter½ tsp. vanilla½ cup chopped peanuts, if desired.
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.
2 cups sugar2 cups corn syrup½ cup butter¼ tsp. salt2 cups Carnation Milk1 tsp. vanilla
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.
CANDIES
2 cups brown sugar1 cup white sugar½ cup Carnation Milk½ cup water2 tbsp. corn syrup (light)2 tbsp. butter1 tsp. vanilla½ cup chopped nuts
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.
2 cups sugar⅓ cup water⅓ cup Carnation Milk2 tbsp. corn syrup (light)2 tbsp. butter1 tsp. vanilla
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.
2 cups powdered sugar1 cup maple syrup½ cup Carnation Milk1 cup chopped nuts
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.
2 cups sugar¼ tsp. cream of tartar1 tbsp. butter⅓ cup of Carnation Milk⅓ cup water½ tsp. vanilla1 cup shredded cocoanut
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
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.
2 tbsp. butter2 tbsp. flour½ tsp. salt¼ tsp. mustardFew grains cayenne½ cup Carnation Milk½ cup water1 egg½ lb. American cheese
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.
1 cup Carnation Milk½ pound American Cheese (Best to use a package cheese wrapped in tin foil.)½ can pimiento (small size)Salt and paprika
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.
1½ tbsp. butter1½ tbsp. flour½ tsp. salt¼ tsp. pepper½ cup Carnation Milk½ cup water4 to 6 eggsButtered bread crumbs
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
2 tbsp. shortening2 tbsp. sugar2½ tsp. salt1 cup boiling water1 cake compressed yeast dissolved in ¼ cup lukewarm water⅓ cup Carnation Milk⅔ cup water7½ cups bread flour, approximately
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.
3 tbsp. butter, melted1 yeast cake dissolved in ¼ cup lukewarm water⅔ cup Carnation Milk7½ cups bread flour, approximately2 tbsp. sugar2 tsp. salt1⅓ cups hot water
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.
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.