Part 2

Chapter 24,074 wordsPublic domain

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_

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.

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_

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.

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_

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

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