Part 3
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_
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_
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.
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_
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_