This little book is sent to you in the hope that among its recipes you will find many new and tasty dishes. My own favorite recipes are contained herein, one hundred of them, and I can promise that you will find them all thoroughly practical.

Mary Blake

Home Economics Department
Carnation Milk Products Company.
Offices at
Oconomowoc, Wis., Aylmer, Ont.,
New York, and Seattle, Wash.

The Delight of the New in Cookery

No matter how old a story cooking is to us, no matter how little zest we think we have for it, we need only to have a new recipe, a new ingredient or a new method in cookery held tantalizingly before us to discover that our interest hasn’t waned after all. For the quest of the new and better in cookery never loses its allure.

Even Milk has New Secrets to Reveal

Milk, perhaps more than anything else, seems to hold no novelty for us. Yet we recognize in it our most important food, supplying all the elements needed for health and growth. We know that doctors and dietitians insist upon a quart of milk a day for each member of the family. And we know that the simplest way to provide this milk is through its generous use in cooking, thereby supplying it in such a variety of form that no one tires of it.

It is therefore extremely interesting to discover that milk can contribute to our cookery a deliciousness of flavor, a smoothness of texture, a richness, a dependability of result and an economy of other materials that we have never experienced if we have confined our use of milk to ordinary bottled milk.

Only a milk of uniformly high quality and richness can produce such cooking results. To secure this uniformly high quality and richness many thousands of women have turned to a form of milk that adds immeasurably to the success of cookery—Carnation Evaporated Milk.

What Carnation Milk IS

Carnation Milk is simply the purest of rich whole milk, from fine herds, evaporated to double richness, “homogenized,” and sterilized for safe keeping. 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.

It is this better milk—rushed to the Carnation condenseries in sterilized cans, tested and retested for purity and richness, evaporated to double richness, “homogenized” to break up the cream globules into minute particles and keep them uniformly distributed all through the milk, sealed in clean, air-tight cans and sterilized—that you get in every can of Carnation.

Nothing is added to it; nothing taken out except sixty per cent of the water (milk is eighty-seven per cent water as it comes from the cow). Perfect sterilization gives it a rich creamy color and insures its staying sweet and pure indefinitely.

What Carnation Milk DOES

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.

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.

Among home economics experts Carnation Milk has an extremely wide acceptance. These women, to whom cooking is both a science and an art, choose Carnation not only for the definitely improved quality which it gives to so many dishes, but because its convenient and dependable form and its freedom from waste, are in keeping with modern standards of efficiency in the kitchen.

Carnation as a Baby Food

Our best baby food, of course, is mother’s milk. But if a baby can not have mother’s milk, then Carnation is recommended, modified according to the physician’s directions. The tiny butter fat globules, evenly distributed, make Carnation Milk easy for the baby to digest. Then too, because of the heat of sterilization, the curd formed in the stomach is softer and more easily digested than that formed by raw milk.

You can get Carnation anywhere, take it anywhere, with the utmost confidence that the milk’s purity and controlled uniformity will protect the baby from upsets so often caused by milk of changing and uncertain quality. If you would like more information about Carnation for baby feeding, I will gladly send you one of our interesting folders, which deals with this subject.

Now Try Carnation

The recipes which follow have been perfected in our own kitchen, to insure your obtaining the superior results which the quality of Carnation Milk makes possible.

Order Carnation today from your grocer and prepare to enjoy “the delight of the new in cookery.”

CARNATION MILK FOR BETTER COOKING

GENERAL DIRECTION

Making Accurate Measurements

In order to insure perfect results measurements should be accurately made and directions carefully followed. Use standard measuring cups and spoons and make all measurements absolutely level. In order to do this fill the cup or spoon and then level with a knife. Half, quarter, and third cupfuls are indicated by marks on the cup. To measure a half spoonful, fill the spoon, level, and then divide lengthwise. To measure a quarter spoonful divide the halves crosswise.

Flour should always be sifted once before measuring.

In measuring butter and other solid fats, pack solidly. When the recipe calls for a certain amount of butter melted, measure before melting. When it calls for melted butter, measure after melting.

Standard Measurements

Precautions to be Observed in Heating Milk

Since milk scorches very easily it is advisable to heat it in a double boiler. If heated directly over the fire the heat should be low or an asbestos mat should be placed under the pan. If a double boiler is not used the milk requires careful watching and stirring to prevent scorching.

The Use of Carnation as Cream or Milk

If you wish to use Carnation in place of cream, use it undiluted. Used as milk, dilute it with an equal amount of water. Use half Carnation and half water in any recipe calling for milk.

Soups

Cream soups make a delightful addition to the diet and provide a splendid way to include more milk. They also are an excellent means of using left over vegetables, vegetable water, and the liquid from canned vegetables. 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.

Garnishes for Cream Soups

What a magic effect a little garnishing has and how easily it converts a simple dish of soup into one that is deliciously attractive! The following garnishes are all suitable for cream soups:

CREAM OF TOMATO SOUP

Heat the milk and the tomato soup in different pans but at the same time, watching carefully to prevent scorching. When both are piping hot (not boiling) and you are ready to serve, pour the hot tomato into the hot Carnation and serve immediately. To avoid curdling be sure to pour the tomato into the milk instead of vice versa. Do not combine the tomato and milk until ready to serve as these should be heated separately. This makes a thick and delicious soup. Serves 4.

CARNATION MILK MAKES CREAMY SOUPS

CREAM OF PEA SOUP

Drain and measure liquid from peas and add enough water to make 2 cups of liquid. Add peas, onion, sugar, salt, and pepper and simmer for 15 minutes. Rub through a sieve. Make a white sauce of butter, flour, and Carnation diluted with water. Add paprika. Combine pea mixture and white sauce and serve while hot. Serves 6.

CREAM OF POTATO SOUP

Cut potatoes in small pieces and cook with onion in boiling salted water until tender—use 3 cups of water and ½ teaspoon salt. Drain (saving the potato water) and rub the potatoes through a sieve. There should be about 2 cups of potato pulp. Make a white sauce of the butter, flour, seasonings, Carnation, and potato water. Add slowly to the potatoes, stirring to keep smooth. Reheat in the double boiler. Sprinkle with chopped parsley and serve very hot. Serves 6.

CREAM OF CELERY SOUP

Wash, scrape, and cut celery in ½ inch pieces; cook with slice of onion in 3 cups boiling water until celery is soft—about 30 minutes. Drain (saving the celery liquor) and rub through a sieve. Make a white sauce of the butter, flour, seasonings, Carnation, and celery liquor. Combine celery pulp and white sauce and serve while hot. Serves 6.

CREAM OF MUSHROOM SOUP

Drain and measure liquor from mushrooms and add enough water to make 2 cups of liquid. Add chopped mushrooms and simmer for 15 minutes. Make white sauce of the butter, flour, seasonings, and Carnation. Add mushrooms with their liquid and serve while hot. Serves 6.

OYSTER STEW

Carefully clean the oysters, removing any bits of shell. Heat in their own liquor until the edges curl. Season and add with butter and parsley to the 2 cups of Carnation and 2 cups of water which have been scalded together. Serves 6.

CARNATION MILK MAKES RICH SAUCES

Sauces

For Fish and Vegetables

How tempting a most ordinary food is made by the addition of an attractive sauce—one that is smooth and creamy, with delicate flavors well blended! The generous use of a variety of sauces is, to be sure, one of the secrets of French cookery. Sauces containing liberal amounts of milk not only stimulate the appetite and cause digestive juices to flow more freely but also are very nutritious.

WHITE SAUCE

Melt fat in top part of double boiler; add flour and seasonings and mix thoroughly. Add the Carnation diluted with the water and stir constantly until smooth and thick. Place over hot water and continue cooking for 10 minutes, stirring occasionally.

CHEESE SAUCE

Add ⅓ cup of grated cheese to 1 cup of White Sauce No. 2 and stir until it is melted. Serve hot with vegetables or fish.

PIMIENTO SAUCE

Add 3 tbsp. chopped pimiento to 1 cup of white sauce No. 2. Serve hot with vegetables or fish.

EGG SAUCE

Add 1 chopped hard cooked egg, 1 tbsp. chopped parsley, and ¼ tsp. celery salt to 1 cup of white sauce No. 2. Serve hot with vegetables or fish.

CAPER SAUCE

Scald the Carnation and water together. Melt the butter, add chopped onion and when brown add the flour and let brown; add the salt, pepper, and scalded milk, stirring constantly. Cook for about five minutes and add the drained capers. Serve hot with fish.

MOCK HOLLANDAISE SAUCE

Follow method given above for White Sauce. Stir in beaten egg yolks after sauce is cooked and then add butter, bit by bit, and finally the lemon juice. Serve hot with vegetables or fish.

Fish

A variety of canned fish available at all times and places can be easily converted into a number of appetizing dishes which add variety to the menu. By keeping a selection of these canned products on hand the housewife is always prepared for the unexpected guest.

SALMON CROQUETTES

Add flaked salmon and lemon juice to white sauce and season with salt and pepper. Shape, roll in crumbs, then in slightly beaten egg, and again in the bread crumbs. Fry in deep fat, heated until hot enough to brown a piece of bread in 40 seconds (375°F). Drain and garnish with parsley. Serves 5.

SHRIMP WIGGLE

Make a white sauce of the butter, flour, seasonings, and Carnation diluted with the water. Drain the shrimps, remove the dark vein; break the shrimps into pieces and add to white sauce. Also add the drained peas. When the mixture is thoroughly heated serve on toast points. Garnish with parsley or olives. Serves 5.

TUNA FISH A LA KING

Sauté green pepper and mushrooms in butter until tender (about 10 minutes), keeping covered while cooking. Remove mushrooms and pepper and blend flour with the fat. Add the Carnation diluted with the water and cook until the mixture is thickened, stirring constantly to prevent lumping. Place flaked tuna fish, peas, egg, mushrooms, and pepper in top of double boiler. Pour over this the sauce and continue cooking over hot water for 10 minutes. Serve in patty shells or on toast points. Serves 6. Lobster or shrimp may be used instead of tuna fish.

Meats

Both fish and meat are important sources of tissue building material. The following recipes illustrate a few of the interesting combinations possible in preparing meat.

CREAMED CHIPPED BEEF

Shred the dried beef, cover with hot water, let stand 10 minutes, then drain. Make a white sauce of the butter, flour, seasonings, and Carnation diluted with ¾ cup water. Add the chipped beef and serve on toast points or with mashed or baked potatoes. Serves 4.

CHICKEN A LA KING

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. Place the chicken, cut in ½ inch dice, pimiento, green pepper, and mushrooms in top part of double boiler. Pour over this the sauce and continue cooking over hot water for 10 minutes. Serve in patty shells or on toast points. Serves 6.

CARNATION BAKED HAM

Trim off fat, cut into small pieces, and mix with the sugar. Rub the flour into the ham, then put into a baking dish. Sprinkle fat-sugar mixture over the top and pour over it the Carnation diluted with water. Place in a hot (425°F) oven. After 15 minutes reduce the temperature to 275°F—a slow oven. Bake until tender, about 2½ hours. Garnish with hard boiled eggs and parsley. Enough milk should remain for gravy. Large slice of ham serves 8.

CARNATION MILK IS CONVENIENT AND ECONOMICAL

BEEF LOAF

Put meat through a food chopper, mix, and add ingredients in order given. Shape in a loaf; put in a pan and lay across the top of the loaf the slices of salt pork or bacon. Place in a hot oven (425°F). After 15 minutes reduce the heat to 300°F—a slow oven. Bake 1½ hours, basting frequently. Garnish with parsley. Serves 6.

PORK CHOPS AND POTATOES A LA CARNATION

Scald Carnation and water in a double boiler. Pare and slice potatoes in ¼ inch slices. Place a layer in a buttered baking dish, sprinkle with salt and pepper, dredge with flour, and dot over with bits of butter. Repeat and add the scalded milk until it can be seen through the top layer. Dip pork chops in egg and roll in bread crumbs. Place on top of potatoes and bake in a moderate (350°F) oven until the potatoes are soft. Serves 6.

CREAMED SWEET BREADS

Soak the sweet breads in cold water for an hour. Cook until tender (about 20 minutes) in boiling water to which ½ tsp. salt and 1 tbsp. vinegar or lemon juice have been added. When tender plunge into cold water to harden. Remove membranes and cut or break into small pieces. Add the peas. Make a white sauce of the butter, flour, seasonings, and Carnation diluted with ¾ cup water. Add sweet breads and peas, reheat and serve in patty cases or on toast points. Diced chicken or mushrooms may be added, if desired. Serves 6.

CARNATION VEAL BIRDS

Cut veal steak into strips 4×2½ inches, each strip making a bird. Chop trimmings of veal, bacon, and onion and brown in 1 tbsp. butter. Add bread crumbs, salt, pepper, and savory. Moisten with hot water. Spread each piece of veal with a thin layer of the mixture being careful not to put it too close to the edge. 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.

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. 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.

In order to prevent loss of minerals and destruction of vitamins it is best to cook the vegetables in the shortest time possible and in a small amount of water. Since the water in which vegetables are cooked or canned is rich in minerals it should never be discarded. It can be used for soups and for creaming the vegetables.

SPINACH AU GRATIN

Melt the butter; add flour and seasonings and mix thoroughly; add Carnation and the liquid drained from the can of spinach. Stir constantly until smooth and thick. Add the grated cheese and as soon as this is melted add the spinach. Put the mixture into a casserole, cover with buttered bread crumbs and put in the oven for 10 minutes or until the crumbs are browned. Serves 5.

SCALLOPED CABBAGE

Cut cabbage in quarters, cook in boiling salted water (using 1 tsp. salt to 1 quart water) until tender—about 15 minutes. Cut the broiled bacon in small squares, dice the green pepper, and add both to the white sauce. Put alternate layers of cabbage and white sauce in a casserole, shaking salt over each layer of cabbage before adding the white sauce. Cover the top layer with buttered crumbs and brown in a moderate oven. Serves 6.

CORN SOUFFLE

Make white sauce of the butter, flour, seasonings, and Carnation diluted with the water. Add the corn, pimiento, and beaten egg yolks. Fold in beaten egg whites and pour into buttered baking dish; bake in a slow oven until firm (about 30 minutes). Serves 5.

CREAMED VEGETABLES

Use 2 cups of vegetable to one cup of white sauce No. 2 (see page 7). In making the white sauce use the water in which the vegetables have been cooked, rather than plain water. Pour the white sauce over the vegetables and mix gently with a fork so as to preserve the dices, squares, strips, or slices of vegetable. Variety may be obtained by adding grated cheese, diced pimiento, shredded green pepper, chips of broiled bacon, or celery salt to the white sauce.

STUFFED BAKED POTATO

Bake potatoes in a hot oven for 45 minutes or until soft. Remove from oven and cut off the top third of each; then scoop out insides. Mash potatoes, add seasoning, and then the Carnation and water heated together; beat well; add egg white well beaten. Refill potato shell; sprinkle top with grated cheese and put into a hot oven to brown. Serve at once. Serves 6.

BAKED CAULIFLOWER

Remove leaves and trim off stalk from the cauliflower. Soak in a solution of 1 tbsp. vinegar, 1 tsp. salt, and 1 quart of cold water for 5 minutes to remove dirt and insects. Cook whole, stem up, in boiling salted water until tender (about 10 minutes). 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.

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

Select tomatoes of good shape and color. Peel and cut 3 thin slices off the top of each tomato and arrange on lettuce on salad plates. Cover slices and top of tomato with mayonnaise (see page 14); sprinkle with paprika.

If desired, the inside of the tomato may be scooped out and the cup sprinkled with salt. Then invert and chill; when ready to serve add a chicken filling made by combining 1 cup chopped chicken, ½ cup diced celery, and ⅓ cup nuts with mayonnaise. Or a vegetable filling may be made by combining diced tomato, ¾ cup of diced celery, ⅓ cup nuts, and ½ cup chopped olives or sweet pickles with mayonnaise. Serves 6.

STUFFED CELERY

Select crisp stalks of celery having deep grooves. Add milk and seasoning to the cream cheese. Pile mixture securely into the grooves of celery, leaving a fluffy, rough surface. Cut into 4 inch lengths. Select a small crisp celery tip and place into one end. Sprinkle with paprika and lay two or three stalks on a lettuce leaf. Serve with mayonnaise (see page 14). Serves 6.

CARNATION MAKES THE DRESSING CREAMY

PEACH SALAD

Peel and cut peaches in half (or use halves of canned peaches). Sprinkle with lemon juice to prevent discoloring. Place 2 halves on lettuce leaf on each salad plate. Soften cheese with the Carnation Milk and combine with the mayonnaise. Put mixture into a pastry bag and fill the hollows of peaches leaving a rose on top, or simply fill carefully with a spoon. Serves 6.

CARNATIONNAISE
(Mayonnaise)

Mix dry ingredients and to this add gradually ¼ cup of salad oil, ¼ cup of cider vinegar, and ¾ cup of water. Stir until smooth. Cook over a slow fire until thick and the flour is well cooked, stirring constantly. Remove from fire and beat into the mixture 1 egg (which has been slightly beaten), ⅔ cup of Carnation Milk, and ¾ cup of salad oil. Add the milk and oil slowly and beat very smooth. This makes 3 cups of mayonnaise. It will keep indefinitely.

FRUIT SALAD DRESSING

Carnationnaise is delicious for fruit salads. If a creamier dressing is desired combine ½ cup whipped Carnation (see directions page 31) and 1 cup of Carnationnaise.

THOUSAND ISLAND DRESSING

Mix the ingredients and keep in a cool place until ready to use. Excellent with any vegetable salad.

NO EGG MAYONNAISE

Mix dry ingredients with Carnation. Add oil gradually, beating constantly. Add lemon juice or vinegar and beat until smooth. This makes ⅔ cup of dressing.

COOKED SALAD DRESSING

Mix dry ingredients in top of double boiler. Gradually add egg yolks and butter; then add the Carnation diluted with the water; stir constantly to keep smooth. Cook over hot water for 10 minutes. Remove from fire, cool, and add vinegar.

CARNATION MILK FOR BETTER BAKING

Quick Breads

Breads which are lightened by means of yeast (see recipe page 30) are called “yeast breads” while those lightened by other leavening agents are termed “quick breads”. The latter can be prepared in a very short time and are intended to be served at once while they are fresh and hot.

PLAIN MUFFINS

Sift dry ingredients. Beat egg and add Carnation diluted with the water; add melted fat. Stir liquid quickly into the dry ingredients. Pour immediately into oiled muffin tins. Bake 20-25 minutes in a hot (425°F) oven. Makes 12 muffins.

GRAHAM DATE MUFFINS

Sift the bread flour, baking powder, sugar, and salt and add to the graham flour; add the dates. Beat the egg and add Carnation diluted with the water; add melted fat. Stir liquids quickly into the dry ingredients. Pour immediately into oiled muffin tins. Bake 20-25 minutes in a hot oven (425°F). Makes 12 muffins.

NUT BREAD

Sift baking powder, sugar, salt, and bread flour and add to the graham flour; add the chopped nuts. Mix the melted fat, Carnation diluted with the water, and well beaten egg. Combine liquids quickly with the dry ingredients. Pour into a greased loaf pan, cover and let stand for 20 minutes; bake in a hot (400°F) oven.

JIFFY COFFEE CAKE

Sift the dry ingredients, rub or cut in the fat, and add the currants. Mix the beaten egg with the Carnation diluted with the water; add to the flour mixture. Pour into a greased pan, sprinkle with sugar and cinnamon, and bake in a moderate (375°F) oven for about 40 minutes.

The same recipe may be used for a DUTCH APPLE CAKE. After the mixture is poured into the pan, press sharp edge of sliced apples into dough in parallel rows. Sprinkle top with 3 tbsp. sugar mixed with ½ tsp. cinnamon. Bake in a moderate (375°F) oven for 40 minutes.