Part 1

Transcriber’s Note Italic text displayed as: _italic_ Bold text displayed as: =bold=

Perhaps you’re thinking all these good things take extra amounts of expensive butter and cream. Quite the opposite! Pet Milk actually _saves_ on _butter_ because it’s whole milk concentrated to double richness. In fact, you can use it in place of cream for whipped toppings, desserts and for coffee—at less than half the cost of cream. Even when mixed with an equal amount of water, Pet Milk is rich, wholesome milk that costs less generally than ordinary milk.

I know these recipes will help you serve the best of Christmas treats—and I send them with my wishes for the happiest of holidays.

Sincerely, _=Mary Lee Taylor=_ (signature)

_Index to Recipes_

BEVERAGE AND COFFEE CAKE

Easy Fruit Coffee Cake 10

Eggnog 12

Pet Glaze 9

CANDIES, CAKES AND COOKIES

Butterscotch Balls 5

Coconut Kisses 11

Fruit Candy 12

Holiday Crescents 5

Mincemeat Cup Cakes 11

Nut Fudge 3

Pineapple Date Bars 13

Plain Fudge 3

Quick Fruit Cake 14

Stuffed Dates 6

Stuffed Figs 6

Stuffed Prunes 6

DESSERT AND SAUCE

Ambrosia Floating Island 4

Holiday Sauce 10

MISCELLANEOUS

Baking Directions for Poultry and Meat 8

Cheese Chips 8

MAIN DISHES AND STUFFING

Bacon Rarebit 7

Pork Chop Dinner 15

Potato Stuffing 9

SALAD AND SALAD DRESSING

Banana Nut Salad 6

Whipped Cranberry Dressing 14

VEGETABLES

Cauliflower with Egg Sauce 15

Hawaiian Sweet Potatoes 7

Form No. 4760—11-19-49—12-31-49

Nut Fudge

(Photograph on front cover)

=DIRECTIONS= =INGREDIENTS= =For 1⅓ lbs.= =For 2¾ lbs.=

{=COCOA= {=6 tablesp.= {=¾ cup= {=SUGAR= {=1½ cups= {=3 cups= =1.= Mix in saucepan {=CORN SYRUP= {=1½ tablesp.= {=3 tablesp.= {=PET MILK= {=9 tablesp.= {=1⅛ cups=[1] {=WATER= {=3 tablesp.= {=6 tablesp.=

=2.= When well blended, cook over low heat, stirring until sugar dissolves. Boil slowly, stirring now and then until candy reaches soft ball stage (see note). Cool at room temperature, without stirring, until lukewarm, or until the hand can be held comfortably on bottom of pan.

=3.= Add {=SALT= {=few grains= {=⅛ teasp.= {=VANILLA= {=¾ teasp.= {=1½ teasp.=

=4.= Beat until candy holds its shape. Pour into greased pan measuring about {=9 × 5 inches= {=9 × 9 inches=

=5.= Press into {=_whole blanched_= top of fudge the { =ALMONDS=[2] moment it is poured into pan {=1½ dozen= {=3 dozen=

=6.= Have nuts in rows about 1½ inches apart. Cut into squares when cool.

=7.= Makes {=1½ dozen,= {=3 dozen,= { =_1½-in. pieces_= { =_1½-in. pieces_=

=_For Plain Fudge_=, simply omit the nuts in the above recipe.

[1] _1⅛ cups equal 1 cup plus 2 tablespoons._

[2] _Pecans, walnuts, hazel nuts, cashews, etc. also can be used._

_Note_: _Drop a tiny bit of the hot mixture into a bowl of cold water. If it stays together in a soft ball and does not fall apart when you lift it out of the water with your fingers, then the Fudge has cooked long enough. Be sure to take candy off the heat while testing. Do not use ice cold water._

_GRAND TO SERVE AT A BIG HOLIDAY PARTY_

=Big Bowl of Eggnog=[3] (_placed in a wreath of holly or evergreens_) =Small Slices of Quick Fruit Cake=[3] =Cheese Chips=[3] =Nut Fudge=[3] =Salted Nuts= =Holiday Crescents=[3]

[3] Recipes are in this book

_EVERYDAY FOODS FIXED FOR COMPANY_

=Baked Ham= =Hawaiian Sweet Potatoes=[4] =Buttered Green Beans= =Lettuce Wedges with Whipped Cranberry Dressing=[4] =Ambrosia Floating Island=[4]

[4] Recipes are in this book

Ambrosia Floating Island

(Photograph above)

=DIRECTIONS= =INGREDIENTS= =FOR 2= =FOR 4= =FOR 6=

=1.= Mix and heat {=PET MILK= {=6 tablesp.= {=¾ cup= {=1¼ cups= slowly to boiling {=WATER= {=1½ tablesp.= {=3 tablesp.={=¼ cup=

{=_slightly beaten_ { EGG YOLKS= {=1= {=2= {=3= =2.= Stir into {=SUGAR= {=1½ tablesp.= {=3 tablesp.= {=¼ cup= mixture of {=SALT= {=few grains= {=few grains= {=⅛ teasp.= {=_grated_ { { ORANGE RIND={=½ teasp.= {=1 teasp.= {=1½ teasp.=

=3.= Cook over boiling water and stir until mixture thickens slightly or about {=2 minutes= {=3 minutes= {=4 minutes=

=4.= Remove from heat and stir in {=ORANGE JUICE= {=3 tablesp.= {=⅓ cup= {=½ cup=

=5.= Pour into shallow serving dish holding about {=1 pint= {=1 quart= {=1½ quarts=

=6.= Cover and chill.

=7.= When ready to serve, beat until stiff {=EGG WHITES= {=1= {=2= {=3=

=8.= Beat in slowly {=SUGAR= {=2 tablesp.= {=¼ cup= {=6 tablesp.=

=9.= Drop in 2 or 4 or 6 “islands” on top of chilled custard.

=10.= Top “islands” with {=_shredded_ COCONUT= {=¼ cup= {=½ cup= {=¾ cup=

=11.= Garnish with orange sections if desired.

Butterscotch Balls

(Photograph on front cover)

=DIRECTIONS= =INGREDIENTS= =For 3 dozen= =For 6 dozen=

=1.= Mix in saucepan, {=_brown_ SUGAR= {=1 cup= {=2 cups= then heat slowly, stirring until sugar {=PET MILK= {=¼ cup= {=½ cup= is dissolved {=BUTTER= {=1 tablesp.= {=2 tablesp.= {=SALT= {=⅛ teasp.= {=¼ teasp.=

=2.= Remove from heat, cool thoroughly, but do not chill.

=3.= Add about ¼ cup at a time, mixing {=_powdered_ SUGAR= {=2 cups= {=4 cups= until smooth after each addition

=4.= Turn out on {=_powdered_ SUGAR= {=2 tablesp.= {=¼ cup= board which has been sprinkled with

=5.= Knead with the hands until smooth and creamy.

=6.= Shape into inch balls, rolling {=_chopped_ NUTS= {=1 cup= {=2 cups= each one as it is shaped in

=7.= Put on waxed paper. Chill before serving.

Holiday Crescents

(Photograph on front cover)

=DIRECTIONS= =INGREDIENTS= =For 3 dozen= =For 4½ dozen=

=1.= Let stand in warm room until {=BUTTER _or margarine_= {=½ cup= {=¾ cup= soft enough to stir easily

=2.= Sift together {=_sifted all-purpose_ { FLOUR= {=1½ cups= {=2¼ cups= {=_powdered_ SUGAR= {=½ cup= {=¾ cup= {=SALT= {=½ teasp.= {=¾ teasp.=

=3.= Mix {=PET MILK= {=¼ cup= {=⅓ cup= {=VANILLA= {=½ teasp.= {=¾ teasp.=

=4.= Beat into butter gradually, about a tablespoon at a time, using a mixing spoon or rotary egg beater.

=5.= Stir in flour mixture, about ¼ cup at a time, mixing well.

=6.= Mix in {=_finely cut_ NUTS= {=1 cup= {=1½ cups=

=7.= Pinch off about a teaspoon of dough at a time. Roll with fingers into strip 2½ inches long. Turn each strip to form a half-moon. Put on ungreased baking sheet about an inch apart. Bake on top shelf in moderate oven (375° F.) for 12 minutes, or until very light brown.

=8.= Roll, while still warm, in {=_powdered_ SUGAR= {=6 tablesp.= {=½ cup=

_Note_: _You’ll have perfect success with this recipe in any altitude up to 5,000 feet. If you live in a higher altitude, write for specially adjusted recipe, stating altitude at which you live and name of recipe._

Stuffed Dates

=DIRECTIONS= =INGREDIENTS= =For 2½ dozen= =For 5 dozen=

=1.= Melt in saucepan over low heat {=BUTTER _or margarine_= {=1½ tablesp.= {=3 tablesp.=

{=PET MILK= {=2 tablesp.= {=¼ cup= =2.= Stir in {=SALT= {=⅛ teasp.= {=¼ teasp.= {=VANILLA= {=½ teasp.= {=1 teasp.=

=3.= Remove from heat; then add about ¼ cup at a time {=_powdered_ SUGAR= {=1¾ cups= {=3½ cups= { (_=½ lb.=_) {(=_1 lb._=)

=4.= Turn onto board sprinkled with {=_powdered_ SUGAR= {=1 tablesp.= {=2 tablesp.=

=5.= Knead with the hands until smooth and creamy.

=6.= Remove pits from {=DATES= {=2½ dozen= {=5 dozen=

=7.= Fill cavities with candy mixture.

=_For Stuffed Figs or Prunes_=, steam 2 or 4 dozen dried figs or prunes over hot water until plump. Cut pocket in figs; remove pits from prunes, then fill with candy mixture. Roll in granulated sugar if desired.

Banana Nut Salad

=DIRECTIONS= =INGREDIENTS= =FOR 2= =FOR 4= =FOR 6=

=1.= Mix {=_bottled_ in bowl {SALAD DRESSING= {=2½ tablesp.= {=⅓ cup= {=½ cup= {=SALT= {=few grains= {=⅛ teasp.= {=¼ teasp.= {=_dry_ MUSTARD= {=¼ teasp.= {=½ teasp.= {=¾ teasp= {=PET MILK= {=2 tablesp.= {=¼ cup= {=6 tablesp.=

=2.= Stir in {=LEMON JUICE= {=1½ teasp.= {=1 tablesp.= {=1½ tablesp.=

=3.= Chill.

=4.= At serving time, arrange on 2 or 4 or 6 {=LETTUCE= {=2 leaves= {=4 leaves= {=6 leaves= salad plates

=5.= Peel, then { { { { cut into 2-inch {=_ripe_ BANANAS= {=4 pieces= {=8 pieces= {=12 pieces= pieces =6.= Using 2 forks, dip pieces of banana, one at a time, in the dressing.

=7.= Roll each, as it is { { { { dipped, in {=_finely cut_ NUTS=[5] {=⅓ cup= {=⅔ cup= {=1 cup=

=8.= Put 2 pieces of banana on each lettuce leaf. Serve with the rest of the dressing.

[5] _Salted, skinless peanuts, pecans, cashews, etc. can be used._

Bacon Rarebit

=DIRECTIONS= =INGREDIENTS= =FOR 2= =FOR 4= =FOR 6=

{=_diced_ AMERICAN= {=½ cup= {=1 cup= {=1½ cups= { =CHEESE= {(_=2½ ozs.=_) {(_=⅓ lb.=_) {(_=½ lb.=_) {=PET MILK= {=¼ cup= {=½ cup= {=¾ cup= =1.= Mix {=_Worcestershire_= {=1 teasp.= {=2 teasp.= {=1 tablesp.= { =SAUCE= { { { { (_=can omit=_) { { { {=_dry_ MUSTARD= {=¼ teasp.= {=½ teasp.= {=¾ teasp.= {=SALT= {=few grains= {=⅛ teasp.= {=¼ teasp.=

=2.= Cook and stir over boiling water until smooth.

=3.= Put on plates {=TOAST= {=2 slices= {=4 slices= {=6 slices=

=4.= Pour cheese sauce over toast.

=5.= Top with {=_crisp_ BACON= {=4 slices= {=8 slices= {=12 slices=

Hawaiian Sweet Potatoes

=DIRECTIONS= =INGREDIENTS= =FOR 2= =FOR 4= =FOR 6=

=1.= Cover and {=_unpared_ boil 20 {SWEET= {=3 small= {=3 medium= {=4 large= minutes, {=POTATOES= {(=_½ lb._=) {(=_½ lb._=) {(=_1½ lbs._=) or until tender {=_in {boiling_ {WATER= {=2 cups= {=3 cups= {=4 cups=

=2.= Turn on oven; set at moderate (375° F.).

=3.= Grease a shallow baking dish holding about {=1 pint= {=1 quart= {=1½ quarts=

=4.= Drain potatoes; slip off skins, then mash well.

{=PET MILK= {=6 tablesp.= {=¾ cup= {=1 cup= =5.= Beat in{=_brown_ SUGAR= {=1 tablesp.= {=2 tablesp.= {=3 tablesp.= {=SALT= {=⅛ teasp.= {=¼ teasp.= {=⅓ teasp.=

=6.= Put into greased baking dish.

=7.= Cut {=_drained_ PINEAPPLE= { { { in halves { =SLICES, _canned_= {=2 slices= {=4 slices= {=6 slices=

=8.= Arrange on potato mixture along outer edge.

=9.= Sprinkle over {=_crushed_ {=2 tablesp.= {=¼ cup= {=⅓ cup= potatoes, but {CORN= { { { not over fruit {=FLAKES= { { {

=10.= Bake until thoroughly hot, or about {=20 minutes= {=30 minutes= {=40 minutes=

=11.= Serve hot from the baking dish.

_Note_: _Well drained, canned sweet potatoes also can be used. You will need ¾ cup mashed sweet potatoes for 2; 1½ cups for 4 and 2¼ cups for 6._

Cheese Chips

=DIRECTIONS= =INGREDIENTS= =For 4 dozen= =For 6 dozen=

=1.= Sift together {=_sifted, cake_ FLOUR= {=1 cup= {=1½ cups= {=SALT= {=½ teasp.= {=¾ teasp.=

=2.= Work into flour with fork or pastry {=_soft_ SHORTENING= {=¼ cup= {=6 tablesp.= blender

=3.= When mixture {=_grated American or_= { { has appearance of small peas, { =_cheddar_ CHEESE= {=1 cup= {=1½ cups= fold in =4.= Stir in slowly with {=PET MILK= {=2 tablesp.= {=3 tablesp.= fork a mixture of {=WATER= {=1 tablesp.= {=1½ tablesp.=

=5.= Shape dough into a roll about 1½ inches thick. Wrap in waxed paper.

=6.= Chill in refrigerator for several hours or overnight.

=7.= Turn on oven; set at moderately hot (400° F.).

=8.= Cut chilled dough into ⅛-inch slices. Put on well-greased and floured baking sheets.

=9.= Brush with {=PET MILK= {=1 tablesp.= {=1½ tablesp.=

=10.= Then {=_caraway, poppy_= { { sprinkle with { =_or celery_ SEED= {=4 teasp.= {=2 tablesp.=

=11.= Bake on oven shelf slightly above center 12 minutes, or until light brown.

_Note_: _You’ll have perfect success with this recipe in any altitude up to 5,000 feet. If you live in a higher altitude, write for specially adjusted recipe, stating altitude at which you live and name of recipe._

Baking Directions For Poultry and Meat

(=at room temperature, stuffed= =Oven= =Length= =and ready for baking=) =Temperature= =of Baking Time=

Chicken, under 5 lbs. 350° F. 40 min. per lb. Chicken, 5 lbs. and over 325° F. 40 min. per lb. Duck, 5 lbs. and over 325° F. 40 min. per lb. Goose 325° F. 35 min. per lb. Guinea Hen, 3½ lbs. 350° F. 40 min. per lb. Lamb, Breast or Shoulder 300° F. 35 min. per lb. Pork Shoulder 350° F. 45 min. per lb. Pork Tenderloin, cut with pocket 350° F. 40 min. per lb. Turkey, under 12 lbs. 325° F. 25 min. per lb. Turkey, over 12 lbs. 300° F. 18 to 20 min. per lb. Veal, Breast or Shoulder 300° F. 45 min. per lb.

_=Note=_: _=Use a shallow uncovered baking pan and do not baste.=_

Pet Glaze

=DIRECTIONS= =INGREDIENTS= =For 10-inch= =For 15-inch= =coffee cake= =coffee cake=

=1.= Mix in small bowl {=PET MILK= {=4 teasp.= {=2 tablesp.= {=VANILLA= {=¾ teasp.= {=1 teasp.=

=2.= Add about 2 tablesp. at a time {=_powdered_ SUGAR= {=½ cup= {=⅔ cup=

=3.= Beat until smooth. Spread on tops of Mincemeat Cup Cakes or on Easy Coffee Cake (see index) as soon as removed from the oven.

Potato Stuffing

=DIRECTIONS= =INGREDIENTS= =For 4½ to 5-lb.= =For 8 to 10-lb.= =Chicken or Duck= =Turkey=

{=_finely cut_ ONION= {=¼ cup= {=⅓ cup= {=_finely diced_ CELERY= {=1 cup= {=1½ cups= =1.= Cook slowly {=_in hot_ SHORTENING= {=2 tablesp.= {=3 tablesp.= 5 minutes

{=PET MILK= {=⅔ cup= {=1 cup= {=_well-beaten_ EGG= {=1= {=2= =2.= Remove from {=SALT= {=1¼ teasp.= {=1¾ teasp.= heat; add {=_powdered_ SAGE= {=1 teasp.= {=1½ teasp.= {=PEPPER= {=few grains= {=⅛ teasp.=

{_=finely diced, cooked=_ { { =3.= Add and { =POTATOES= {=2 cups= {=3 cups= mix well {=_soft_ BREAD CRUMBS= {=2 cups= {=3 cups=

=4.= Spoon lightly into cavity of poultry. Sew cavity together or secure with toothpicks laced with string.

=5.= Bake as directed in chart on opposite page.

_Note_: _For 3½-lb. guinea hen, use ½ of the recipe for 4½ to 5-lb. chicken; for 12 to 14-lb. turkey, double the recipe for 8 to 10-lb. turkey._

_HOLIDAY MEAL SURE TO PLEASE_

=Roast Chicken or Duck= =Potato Stuffing=[6] =Giblet Gravy= =Cauliflower with Egg Sauce=[6] =Cranberry Sauce= =Celery= =Ice Cream with Pineapple Date Bars=[6]

[6] Recipes are in this book

Holiday Sauce

=DIRECTIONS= =INGREDIENTS= =FOR 2= =FOR 4= =FOR 6=

=1.= Chill until ice cold. {=PET MILK= {=¼ cup= {=⅛ cup= {=½ cup=

=2.= Wash, dry on towel, {_fresh, raw_ { { { then put through fine {=CRANBERRIES= {=½ cup= {=1 cup= {=1½ cups= knife of food chopper

{=SUGAR= {=¼ cup= {=½ cup= {=¾ cup= =3.= Add {=SALT= {=⅛ teasp.= {=¼ teasp.= {=½ teasp.= {=_grated_ ORANGE= { { { { =RIND= {=¼ teasp.= {=½ teasp.= {=¾ teasp.=

=4.= Boil slowly and stir 3 minutes; remove from heat.

=5.= Cut in small pieces {=_medium peeled_= {=1= {=2= {=3= { =ORANGES=

=6.= Add to cranberry mixture; then chill thoroughly.

=7.= At serving time, whip chilled milk with cold rotary beater, or electric beater at high speed, until stiff. Fold into chilled fruit. Serve on fruit, plain cake, etc.

Easy Fruit Coffee Cake

=DIRECTIONS= =INGREDIENTS= =For 10-inch= =For 15-inch= =coffee cake= =coffee cake=

=1.= Mix in bowl, then cool to lukewarm {=PET MILK= {=¼ cup= {=6 tablesp.= {=_boiling_ WATER= {=¼ cup= {=6 tablesp.=

{=_crumbled_ YEAST= {=⅔ cake= {=1 cake= 2. Stir in { =CAKE= { { {=SUGAR= {=2 teasp.= {=1 tablesp.=

3. When yeast is dissolved, stir in {=BISCUIT MIX= {=1⅔ cups= {=2½ cups= about ½ cup at a time

4. Turn out on lightly floured board. Knead with the hands 40 times.

5. Roll into a sheet measuring about {=10x10 in.= {=10x15 in.=

6. Spread with {=_soft_ BUTTER= {=2 teasp.= {=1 tablesp.=

7. Sprinkle with mixture of {=_seedless_ RAISINS= {=⅓ cup= {=½ cup= {=_finely cut_ NUTS= {=3 tablesp.= {=¼ cup= {=SUGAR= {=3 tablesp.= {=¼ cup= {=CINNAMON= {=¾ teasp.= {=1 teasp.=

=8.= Roll up like jelly roll. Start at one of the 15-inch sides for the large roll.

=9.= Put into greased shallow baking pan.

=10.= Cut gashes about 1-inch deep along both sides and about 1-inch apart. Cover with cloth wrung out of hot water. Let rise until doubled in size. Bake on center shelf of moderate oven (375° F.) about 25 minutes, or until brown. While warm spread with Pet Glaze (see index).

_Note_: _You’ll have perfect success with this recipe in any altitude up to 5,000 feet. If you live in a higher altitude, write for specialty adjusted recipe, stating altitude at which you live and name of recipe._

Coconut Kisses

=DIRECTIONS= =INGREDIENTS= =For 3 dozen= =For 4½ dozen=

1. Turn on oven; set at moderately slow (350° F.).

{=SUGAR= {=1 cup= {=1½ cups= {=_all-purpose_ FLOUR= {=¼ cup= {=6 tablesp.= {=SALT= {=½ teasp.= {=¾ teasp.= {=_seedless_ RAISINS= {=½ cup= {=¾ cup= 2. Mix {=_candied_= { { { =CHERRIES=,[7] {=½ cup= {=¾ cup= { =_quartered_= { { {=_shredded_= {=3 cups= {=4½ cups= { =COCONUT=[8] { (_=½ lb.=_) { (_=¾ lb.=_)

3. Stir in {=PET MILK= {=½ cup= {=¾ cup= {=VANILLA= {=1 teasp.= {=1½ teasp.=

4. When well mixed, drop 2 inches apart from a teaspoon onto well-greased and floured baking sheet.

5. Bake 20 minutes, or until lightly browned. Remove from pan while warm and shape into balls with fingers.

[7] _Diced candied pineapple can replace cherries._

[8] _For the coconut, use the bulk kind or that which comes in cans but not the frozen._

Mincemeat Cup Cakes

=DIRECTIONS= =INGREDIENTS= =For 12= =For 18= =cup cakes= =cup cakes=

1. Turn on oven; set at moderately slow (350° F.).

2. Grease 12 or 18 two and one-half in. muffin cups holding about ½ cup each.

{=_sifted, all purpose_= {=1¾ cups= {=2⅔ cups= { =FLOUR= { { 3. Sift together {=BAKING POWDER= {=2 teasp.= {=3 teasp.= into bowl {=SUGAR= {=¾ cup= {=1⅛ cups=[9] {=SALT= {=¼ teasp.= {=½ teasp.=

{=_soft_ SHORTENING= {=⅓ cup= {=½ cup= {=_unbeaten_ EGG= {=1= {=2= 4. Add all at once {=VANILLA= {=1 teasp.= {=1½ teasp.= {=MINCEMEAT=[10] {=1 cup= {=1½ cup= {=PET MILK= {=¼ cup= {=6 tablesp.= {=WATER= {=¼ cup= {=6 tablesp.=

5. Beat vigorously 2 minutes with spoon or electric beater at medium speed.

6. Fill muffin cups only ⅔ full. Bake on oven shelf slightly above center 30 minutes, or until cakes shrink from sides of cups. If desired, spread while warm with Pet Glaze (see index).

[9] _1⅛ cups equal 1 cup plus 2 tablespoons._

[10] _Use bulk or packaged mincemeat, cooked as directed on package._

_Note_: _You’ll have perfect success with this recipe in any altitude up to 3,000 feet. If you live in a higher altitude, write for specially adjusted recipe, stating altitude at which you live and name of recipe._

_KITCHEN PARTY BOYS AND GIRLS CAN FIX EASILY_

=Toasted Cheese Sandwiches= =Banana Nut Salad=[11] =Fruit Candy=[11] =Favorite Beverage=

[11] Recipes are in this book

Fruit Candy

(Photograph above)

=DIRECTIONS= =INGREDIENTS= =For 3 dozen= =For 6 dozen=