Chapter II: Part 2

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_

Beverages Page
Chocolate 32
Chocolate Malted Milk 32
Cocoa 32
Coffee 32
Egg Nog 32
Cakes and Cookies
Caramel Nut Cake 18
Spice Cake 18
Devil’s Food Cake 17
Fudge Squares 18
Lemon Cocoanut Cookies 18
Plain Cake 17
White Cake 18
Cake Icings
Caramel Icing 26
Fudge Icing 26
Opera Icing 26
Uncooked Chocolate Icing 26
Candies
Carnation Fudge 27
Cocoanut Cream Candy 28
Cream Caramels 27
Opera Caramels 28
Peanut Butter Fudge 27
Penoche 28
Pralines 28
Desserts, Gelatine
Chocolate Charlotte 23
Macaroon Dessert 23
Pineapple Bavarian Cream 23
Prune Cream 23
Desserts, Ice Creams
Banana Ice Cream 24
Chocolate Ice Cream 24
Orange Sherbet 24
Pineapple Ice Cream 24
Desserts, Miscellaneous
Cheese Torte 25
Cup Custard 25
Strawberry Shortcake 25
Desserts, Puddings
Caramel Tapioca 22
Chocolate Blanc Mange 21
Chocolate Bread Pudding 22
Cocoanut Blanc Mange 21
Date Tapioca Cream 22
Lemon Rice Cream 22
Pineapple Rice Pudding 22
Dessert Sauces
Butterscotch Sauce 26
Fudge Sauce 26
Fish
Salmon Croquettes 8
Shrimp Wiggle 8
Tuna Fish a la King 8
Meats
Beef Loaf 10
Carnation Baked Ham 9
Carnation Veal Birds 10
Chicken A la King 9
Creamed Chipped Beef 9
Creamed Sweet Breads 10
Pork Chops and Potatoes 10
Miscellaneous
Baked Eggs a la Carnation 29
Carnation Sandwich Filling 29
Clam Chowder 31
Corn Chowder 31
Doughnuts 31
Griddle Cakes 30
Waffles 31
Welsh Rarebit 29
Whipped Carnation 31
Yeast Bread 30
Cinnamon Rolls 30
Clover Leaf Rolls 30
Pastry
Butterscotch Pie 19
Chocolate Pie 20
Lemon Cream Pie 20
Pineapple Pie 20
Plain Pastry 19
Pumpkin Pie 19
Quick Breads
Baking Powder Biscuits 16
Dutch Apple Cake 15
Emergency Biscuits 16
Graham Date Muffins 15
Jiffy Coffee Cake 15
Nut Bread 15
Pin Wheel Biscuits 16
Plain Muffins 15
Scones 16
Salads
Peach 14
Stuffed Celery 13
Tomato 13
Salad Dressings
Carnationnaise (Mayonnaise) 14
Cooked Salad Dressing 14
Fruit Salad Dressing 14
No Egg Mayonnaise 14
Thousand Island Dressing 14
Sauces
Caper Sauce 7
Cheese Sauce 7
Egg Sauce 7
Mock Hollandaise Sauce 7
Pimiento Sauce 7
White Sauce 7
Soups
Cream of Celery 6
Cream of Mushroom 6
Cream of Pea 6
Cream of Potato 6
Cream of Tomato 5
Garnishes 5
Oyster Stew 6
Vegetables
Baked Cauliflower 12
Corn Souffle 11
Creamed Vegetables 12
Scalloped Cabbage 11
Spinach au Gratin 11
Stuffed Potatoes 12

_Table Setting and Service_

When setting the table for luncheon or dinner, lay a plate for each person served. At the right of each plate place an oyster fork, soup spoon, and knives in the order they are to be used, the one first used farthest from the plate. 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.

Place a napkin, folded, at the left of the fork; or when soup is served, the napkin may be folded and placed on the plate with a roll or small piece of bread partly folded within it. Set the glass for water above the knife.

Transcriber’s Notes

—Silently corrected a few typos.

—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.