Mary Blake

“ Being always pure and sweet, never varying in richness and high quality Carnation gives uniformly dependable results in cookery. Being “homogenized,” Carnation Milk with its unusually fine and evenly distributed cream particles gives a creaminess, a velvety smoothness, a fine texture, that even the finest of bottled milk cannot equal. Soups and sauces, candies and cakes, ice creams, custards, puddings, waffles and griddle cakes are among the many dishes to which Carnation gives this notably smooth, delicate texture. ”

“ Quick Chocolate Fudge!
Heat butter, Carnation and sugar in saucepan over medium heat. Allow to come to boil. Cook for time indicated in recipe above, stirring constantly.
Remove from heat. Add marshmallows, chocolate, vanilla, and nuts. Stir until marshmallows are completely melted. Pour into buttered pan.
Top with additional nuts, if desired. Cool until firm; cut into squares. It takes Carnation—the milk you can use like cream—with 1⁄2 the fat calories! ”

“ 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. ”

“ To insure the quality and purity of this milk, the Carnation Company maintains at the famous Carnation Milk Farms two of the largest herds of pure bred Holsteins in the world—among them the world’s greatest milk and butter producers—and introduces this high milk producing strain into the many herds of “Contented Cows” from which the milk for the Carnation condenseries is obtained. Carnation field men constantly supervise these herds to insure the proper care and feeding of the cows, and the cleanliness of the surroundings and milking methods. ”

“ In your favorite cake recipes, instead of ordinary bottled milk, use Carnation Evaporated Milk mixed with an equal amount of water. This mixture will give you a higher cake ... a lighter, more tender cake every time ... and a smooth, more evenly browned surface for icing. Cool cake thoroughly on wire rack before icing.
6 Desserts
For heavenly sherbets and whipped desserts, use today’s Carnation like whipping cream. ”

“ Cream soups not only stimulate the appetite, causing the digestive juices to flow more freely, but also are very nutritious. Because Carnation Milk is rich and creamy it is the secret of the creaminess of these soups. ”

“ Heat over medium heat until chocolate and marshmallows are melted, stirring occasionally. Beat egg yolks slightly. Add to chocolate mixture. Stir in peppermint flavoring. Cool. Chill 2⁄3 cup Carnation in refrigerator tray until ice crystals form around edges of tray, (about 15 minutes) . ”

“ 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. ”

“ Use same dough as for Clover Leaf Rolls. When it is ready to be put in tins roll it to 1⁄2 inch thickness, brush with melted butter, sprinkle with a mixture of 1⁄2 tbsp. cinnamon, 1⁄4 cup sugar and 1⁄2 cup raisins. Roll as a jelly roll. Cut in 3⁄4 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
21⁄4 cups flour
1⁄4 cup cornmeal
4 tsp. baking powder
1⁄4 cup sugar
1 egg, well beaten
2⁄3 cup Carnation Milk
11⁄3 cups water
4 tbsp. fat (melted)
1 tsp. salt
Sift the dry ingredients ”

“ Being doubly rich because of evaporation, Carnation Milk gives to every dish in which it is used the benefit of its double creaminess. Naturally, when you use Carnation in its concentrated form, you save decidedly on butter and cream. ”

“ 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
11⁄2 tbsp. butter
11⁄2 tbsp. flour
1⁄2 tsp. salt
1⁄4 tsp. pepper
1⁄2 cup Carnation Milk
1⁄2 cup water
4 to 6 eggs
Buttered bread crumbs
Make a white sauce of the butter, flour, seasonings, and Carnation diluted with the water. ”

“ Melt shaved chocolate in double boiler, add sugar, 1⁄2 cup water, and 1⁄2 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. ”

“ 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. ”

“ 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 and fasten with skewers or white cord. Sprinkle with salt and pepper, dredge with flour, and fry in bacon drippings until well browned. Add water to half cover the meat and cook slowly about 40 minutes or until tender. Take birds out of pan and remove skewers or cord. Add Carnation to the juice in the pan and heat. Pour this gravy over the birds and serve at once. Serves 5.
11 CARNATION MILK FOR CREAMING VEGETABLES
Vegetables
Serving vegetables in an attractive form is an important part of cookery because of the value of vegetables in the diet. ”

“ 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.
13 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. ”

“ Sauté the green pepper and mushrooms in the butter until tender (about 10 minutes) , keeping them covered while cooking. Remove the mushrooms and peppers and blend the flour and seasonings with the fat left in the pan; then add the broth and Carnation and cook until thickened, stirring constantly. ”

“ They add the necessary bulk, some contain energy yielding material, some furnish tissue building material, but their greatest value lies in their rich mineral and vitamin content, both of which are essential for growth and for health. Doctors and dietitians advise the daily serving of at least two vegetables besides potato, one of these to be served in the raw form, as in a salad. ”

“ At the left of the plate lay the forks in the order used, the one farthest from the plate to be used first. Always have the tines of the forks and the bowls of the spoons turned upward and the cutting edges of the knives turned toward the plate. ”

“ Retained publication information from the printed edition: this eBook is public-domain in the country of publication. In the text versions only, text in italics is delimited by _underscores_. Some recipes do not mention oven temperature; no attempt has been made to guess what should have been specified. ”