My hundred favorite recipes

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

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

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

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

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

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

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

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

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

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

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.