Recipes tested and approved by Good Housekeeping Institute

Beverages page Eggs and Cheese Page ^Delineatori Black Cow 7 [Home Institute j —Continued Chocolate 8 Noodle Ring 55 Chocolate Malted Milk 8 Pimiento Cheese Balls 53 Cocoa 8 Plain Omelet 56 Egg Nog 7 Rarebit 55 Ginger Cream 7 Savory Eggs 56 Iced Coffee with Orange 8 indorses Scrambled Eggs 56 VPET MILK Loganberry or Grape Juice \COOK BOOK Spanish Omelet 56 Frappe 7 Stuffed Celery 53 Mocha Malted Milk 8 Tapioca Cheese Cutlets 56 Mocha Milk Shake 8 Vegetable Fondue 54 Cakes and Cookies page Orange Nog 7 Vegetable Omelet 56 Pineapple Egg Nog 7 —Continued Pineapple Frappe 7 Sponge Cake 20 Prune Nog 7 Upside Down Cake 20 Fish Root Beer Egg Shake 7 White Fruit Cakes 22 Baked Halibut 68 Tomato Juice Cocktail 8 Curried Shrimp 69 Candies Fish Croquettes 68 Fish Turbot 67 Black Walnut Taffy 47 Breads Lobster a la Newburg 69 Butterscotch Pecan Patties 48 Macaronied Salmon 67 Apple Fritters 15 Candy Date Roll 47 Oysters in Brown Sauce 68 Apple Stuffing 15 Caramels 47 Salmon Souffle 68 Blueberry Muffins 11 Chocolate Dreams 48 Sardine Rarebit 67 Bran Muffins 12 Chocolate Fondant 48 Scalloped Oysters 69 Bread Stuffing 15 Chocolate Fudge 50 Shrimp Club Sandwich 69 Butterscotch Biscuits 12 Coconut Kisses 48 Shrimp Wiggle 69 Cheese Biscuits 12 Honey Nut Fudge 47 Cheese Straws 11 Maple Fudge 49 Corn Sticks « Marshmallow Fudge 50 Frostings and Fillings Corn Meal Griddle Cakes 14 Mexican Orange Candy 49 Caramel Frosting 24 Doughnuts 14 Mints 49 Drop Dumplings 15 Chocolate Fudge Frosting 23 Nut Cream Drops 49 Coconut Frosting 24 Dutch Apple Cake 14 Orange Coconut Balls 47 Nut and Raisin Bread 15 Custard Filling 24 Penoche 49 Fruit Filling 24 Oatmeal Bread 13 Pineapple Fudge 48 Orange Bread 14 Lemon Cream Filling 24 Pralines 48 Peanut Mocha Frosting 24 Orange Tea Biscuits 12 Sultana Nut Creams 49 Orange Waffles 13 Two Minute Frosting 24 Pineapple Crullers 14 Eggs and Cheese Plain Biscuits 12 Frozen Desserts Plain Muffins n Asparagus with Pimiento Cheese Apricot Coupe 39 Popovers 13 Sauce 54 Apricot Parfait 36 Quick Coffee Cake 14 Baked Noodles, Cheese and Ham 54 Baked Alaska 40 Shortcake 12 Blushing Bunnies 53 Cheese Fondue 54 Biscuit Tortoni 38 Waffles 13 Burnt Almond Mousse 38 Whole Wheat Rolls 13 Cheese Souffle 53 Chinese Molds 55 Butterscotch Pecan Sandwich... 39 Deviled Eggs 53 Cafe Mousse 35 Cakes and Cookies Eggs a la Goldenrod 55 Caramel Bisque 38 Egg Croquettes 55 Chocolate Ice Cream 35 Black Walnut Cookies 22 Fondue 54 Chocolate Mousse 39 Blitz Torte 21 Luncheon Omelet 56 Frozen Cherry Pudding 36 Cheese Cake 23 Ham Fondue 54 Frozen Custard 39 Chocolate Cake 19 Macaroni, Cheese and Luxuro Ice Cream Sandwich.. . 39 Chocolate Drop Cookies 21 Mushrooms 54 Maple Mousse 35 Chocolate Lady Fingers 23 Mint Mousse 35 Cinnamon Crisps 22 Nordica Peaches 39 Devil's Food Cake 21 Orange Milk Sherbet 36 Fudge Brownies 23 Peach Mousse 37 Ginger Cookies 22 Pineapple Delight 38 Graham Cracker Cake 19 Pineapple Ice Cream Pie 40 Ice Cream Cake 19 Pineapple Sherbet 37 Maraschino Cherry Cake 19 Raspberry Milk Sherbet 37 Molasses Gingerbread 19 Strawberry Mousse 37 Molasses Raisin Nut Bars 23 Tutti-Frutti Ice Cream 37 Peanut Cookies 22 Variations Using Orange Milk Pineapple Cup Cakes „. 22 Sherbet 36 Plain Cake 21 Prune Fruit Cake 20 Spice Cake 20 Continued on Page 84 "THE MOST NEARLY PERFECT FOOD"

"Milk has been called by its enthusiastic proponents the modern elixir of life. Without dealing in superlatives, it can indeed be said that milk is the most nearly perfect of human foods, for it is the only single article of diet which contains practically all of the elements necessary to sustain and nourish the human system." Book by SAMUEL J. CRUMBINE, M.D., Gen. Executive American Child Health Association, and JAMES A. TOBEY, Dr.P.H.formerly Secretary National Health Council. Published 1929. In the same book it is said: "One cannot contemplate with fortitude the hundreds of recorded epidemics of serious infectious diseases that have been definitely established as milk-borne, and the unknown other hundreds, the origin of which has not been recorded owing to the lack of epidem- iological study of this group of epidemics * * * " "The greatest typhoid fever epidemic of modern times, occurred in Montreal, Canada, in 1927, involving 5002 cases and 533 deaths, and a serious septic sore throat epidemic of Lee, Massachusetts, occurring in 1928, in which there were about 1000 cases and 45 deaths, are sad but challenging conditions to which milk producers and distributors, as well as health officials, must give their best thought and efforts if such tragedies are to be prevented in the future." | How Much Milk? The authors from whom the above quotations are taken say: "It has been frequently pointed out in this book that a quart of milk in some form is desirable and necessary to promote and main- tain the growth, health and physical efficiency of every child, at least to the age of twelve. This quantity has been determined by scientific experiment as the minimum and is agreed upon by ail progressive physicians and nutritional experts." "This quantity is none too much for the adult.***"

The Health Rule For Milk The foregoing quotations from these late and eminent author- ities very definitely suggest the health rule which applies to milk. We believe that every authority would approve it, expressed in these words: "Give your family plenty of milk—at least a quart a day for the children and at least a pint, preferably a quart, for the adults— and he sure that it is pure, rich, safe milk."

IF YOU HAVE A BABY that needs milk from a bottle, let V us send you, without charge, our specially prepared book about Pet Milk for babies. It will give you much valuable help in the care of your baby. UR purpose in publishing this book and presenting it to O you is not so much to tell you the rule of better health and vigor, as to tell you how and why Pet Milk will help you to keep to the rule. No one wilfully uses bad milk, but often it is a problem to know whether milk is good. None wilfully deprives children or adults of the milk they ought to have. But it is not always simple to get either children or adults to drink—or to "eat" the required amount. Pet Milk helps to solve both problems.

Pet Milk Is Not a Substitute for Milk. It Is Milk Pet Milk is pure, fresh milk produced in the best dairying sec- tions of America on farms under our supervision. It comes to our plants within a few hours after it comes from the cow, when it is fresher by many hours than the bottled milk when it is delivered to you. Before the fresh milk is accepted at our plants, it is carefully inspected for purity, freshness, cleanness and richness. Let us tell you how all the good qualities are kept in the milk —how it is brought to you fresher, richer and safer—how it is better in all respects than any other form of milk.

Milk That's Surely Safe No human being ever contracted an infectious disease from Pet Milk. It cannot be done, and the reason is as plain as the fact is sure. Pet Milk comes to you in a sealed container. It is protected with perfect security from any contamination. But more than that—it is made absolutely free from any disease- bearing germ by sterilization after it is put in this container. This also protects and preserves the freshness of the milk. It comes into your home as fresh as when it left the farm—as safe as if there were no germ of disease in the world. Pasteurization renders milk free from harmful germs at the time it is pasteurized. But a bottle of pasteurized milk allowed to stand for a week will surely sour and spoil. A can of Pet Milk—more than pasteurized, sterilized in the sealed can—will keep pure and fresh and safe for a month, or a year, on your pantry shelf.

New Type Recipes The recipes that are found in most cookbooks call for ordinary bottled milk. In following such recipes you can use Pet Milk by diluting it with an equal part of water and using the same quantity as would be used of bottled milk. Pet Milk in such cases will give you better food for it is more than twice as rich as bottled milk. But the recipes here given do something more.

To Put More Milk In The Diet

The recipes in this book are prepared especially for the use of Pet Milk. They are designed to make better food. We know you'll find that in texture and taste the food is better. But beyond that, and much more important, you'll find that these recipes in many cases accomplish for you what every authority on nutrition says you need to do—put more milk in the daily diet of every member of your family.

In Many Ways

You will find in the different sections of the book many ways in which this desirable result is accomplished. Among the beverages you will find the milk and fruit juice drinks combi- nations that give wide variety and are so delicious as to be most useful for adults as well as for children. Under desserts you will find recipes that use the whole, double-rich milk where cream would ordinarily be used, making much more wholesome food. In every subdivision of the book, you'll find some of these practical, new recipes that will give your family more of this most necessary and wholesome food.

And It Will Cost You Less It's strange, but true, that Pet Milk generally costs less than ordinary bottled milk. Do not be misled to think that it must therefore be inferior in some respects. It is not so. Pet Milk sells for less money because of the economy of its distribution. Hav- ing only half the weight of bottled milk, its transportation cost is only half as much. Indeed, it's much less than that, for Pet Milk is shipped by freight, whereas bottled milk has to be sent to the cities by fast express. Then it is sold by grocers—a much more economical method than the delivery of a bottle on your doorstep every day. In this respect, Pet Milk is the thing that everyone has been wishing for—good food economically distributed. 7Haft in Kaiser^ EVE RAGES FOR children to drink as plain milk—for grown-ups and children in fruit juice combina- tions—for chocolates and cocoas—for all the milk drinks there are—Pet Milk has no equal. The First Essential Safety is, of course, the first and vital essential of milk for drinks of any kind. And this quality is possessed by Pet Milk as by no other form of milk. No child ever contracted diphtheria or scarlet fever—no person of any age ever contracted typhoid fever or septic sore throat or any other infectious disease from Pet Milk. Every drop of every can of Pet Milk has to be sterilized. Nothing is left to chance or accident. It is made safe by established and approved scientific method. When you give your family Pet Milk in any form, you know it is safe milk.

The Quantity They Need As plain milk to drink, Pet Milk will help you, as no other form of milk can, to give your children the quantity of milk they ought to have. If you have trouble to get them to drink the required amount of milk, give them Pet Milk undiluted. A glass of Pet Milk is equal to a full glass of extra-rich milk. Two-thirds of a glass of Pet Milk, three times a day, gives the child his quart of milk. Milk and Fruit Juice Drinks Here is something that can't be done with any other form of milk—make delicious drinks with Pet Milk and the fruit juices. Orange, grape, pineapple—any of the fruit juices, squeezed from the fruit or taken from can or bottle—will blend with Pet Milk to make wonderful drinks. When children tire of milk, these drinks stimulate the appetite while giving them the milk they ought to have. For grown-up members of the family, they pro- vide a delightful beverage, at the same time giving them milk they need. For guests, they provide refreshment that will be talked about. The Flavor of the Milk Pet Milk has its own distinct flavor, due to its extra richness and its pure safety. If your children think the flavor queer at first, begin giving them Pet Milk by adding some to the ordi- nary milk they've been drinking. Increase the quantity from day to day. They'll soon be drinking Pet Milk alone, diluted with an equal part of water or undiluted, and then they'll like no other form of milk so well. In the flavored milk drinks, the flavor of the milk blends with the other flavors to make superior drinks. Vz cup orange juice Mix fruit juice with sugar. Add diluted milk ORANGE 1 teaspoon lemon juice Sugar to taste slowly. Cool with ice to suit taste. Shake thor- NOG Vz cup Pet Milk oughly. Makes 1 serving. diluted with Vz cup water NOTE : An ordinary PAason jar will serve as a shaker.

Vz cup bottled loganberry Mix fruit juice with sugar. Add diluted milk LOGANBERRY or grape juice 1 teaspoon lemon juice slowly and cracked ice to suit taste. Shake thor- OR GRAPE JUICE Sugar to taste oughly. Makes 1 serving. 1/2 cup Pet Milk FRAPPE diluted with Vz cup water

Vz cup prune juice The juice obtained by slowly boiling j/j pound PRUNE NOG 1 teaspoon lemon juice Sugar to taste of prunes in 3 cups of water for a half hour is 1/2 cup Pet Milk diluted with suitable for this recipe. The lemon juice may be 1/4 cup water omitted. Mix as for Orange Nog. Makes 1 serving.

iVz tablespoons lemon PINEAPPLE juice Mix all ingredients in order given with cracked Vz cup pineapple juice ice to suit taste and shake thoroughly. Makes FRAPPE 1 tablespoon sugar Vz cup Pet Milk 1 serving. diluted with NOTE : The left-over juice from canned pineapple is 1/4 cup water delicious in this drink.

Pet Milk Pour Pet Milk over cracked ice in glass until BLACK COW Bottled sarsaparilla or root beer glass is yi full. Fill to top with sarsaparilla or root beer and stir thoroughly. Makes 1 serving.

4 tablespoons Pet Milk 1 cup ginger ale Add milk to ginger ale. Cover tightly and shake GINGER CREAM well with cracked ice to suit taste. Makes 1 serving.

1 egg, separated 2 tablespoons sugar Beat yolk of egg; add sugar, diluted milk and EGG NOG 1/3 cup Pet Milk flavoring. Beat white of egg stiff and add. Stir diluted with Vz cup water briskly, pour into glass and serve very cold. 1 teaspoon vanilla, rum Makes 1 serving. or sherry flavoring

1 egg Mix ingredients and beat until light. Chill. The PINEAPPLE 1/3 cup Pet Milk diluted with nutmeg is best sprinkled on the top. Makes EGG NOG Vz cup water 1 serving. Vk cup pineapple juice Speck salt Nutmeg

Vz CUP Pet Milk Combine ingredients in order given and shake ROOT BEER C diluted with Vz cup water well with cracked ice to suit taste. Makes 1 EGG SHAKE 3 tablespoons orange juice 1 tablespoon sugar generous serving. 3/4 teaspoon root beer NOTE: Serve this nourishing beverage with Black extract 1 egg Walnut Cookies (see Cakes, Cookies, page 22) for late Vi teaspoon salt evening refreshments. 2 medium-sized oranges, ICED COFFEE Wash oranges, remove thin paring of rind (being (rind and juice) WITH careful not to use any of the white part). Boil l/z cup sugar I cup water ORANGE the rind with sugar and water 10 minutes. Cool, 4 cups cold coffee strain and add coffee. Just before serving add i/4 cup Pet Milk orange juice and milk and serve ice cold. Serves 6.

2 tablespoons grated MOCHA Melt chocolate in hot water and add other chocolate MILK SHAKE ingredients in order given. Shake well with 3 tablespoons hot water 1/2 cup Pet Milk cracked ice to suit taste. Makes 1 large or 2 1 cup strong coffee small servings. 2 tablespoons sugar V2 teaspoon vanilla

I tablespoon malted milk MOCHA Mix together in the order given and shake well 1/2 cup Pet Milk MALTED MILK with cracked ice to suit taste. Makes 1 gener- diluted with V2 cup water ous or 2 small servings. y4 cup strong coffee Few grains salt

CHOCOLATE Melt chocolate in pan over hot water; add sugar, IV2 squares unsweetened chocolate salt and gradually 1 cup of boiling water. Stir % cup sugar Few grains salt until smooth, then place pan directly over fire 2% cups boiling water and boil 1 minute. Add milk and remaining boil- IV3 cups Pet Milk ing water. Beat with egg beater just before NOTE: Serve either hot or iced. For Iced Chocolate, serving. Serves 6. cool and pour over cracked ice to suit taste.

COCOA Mix cocoa, sugar and salt together and add 4 tablespoons cocoa 5 tablespoons sugar water a little at a time, stirring constantly to Vg teaspoon salt 2 cups boiling water keep the mixture smooth. Keep stirring and boil 2 cups Pet Milk 5 minutes. Add milk and heat thoroughly in a 1/4 teaspoon vanilla double boiler or over hot water. Beat well with NOTE : tAay be served hot egg beater and add vanilla. Serves 6. or iced. (See note under Chocolate for directions.)

CHOCOLATE Mix in the order given and shake with cracked 1 tablespoon grated chocolate, melted MALTED MILK ice to suit taste. Makes 1 serving. 1/2 cup Pet Milk diluted with V2 cup water 1 tablespoon malted milk

TOMATO JUICE Pour tomato juice into milk, stirring vigorously. 3 cups tomato juice, chilled COCKTAIL Add ice, then seasonings. Serve immediately in I cup Pet Milk, chilled I cup cracked ice chilled glasses. Serves 8. % teaspoon celery salt NOTE: 1 cup of Pet Milk is introduced into this 1 teaspoon salt cocktail which in most cases contains no milk. This Dash black pepper adds greatly to its food value. BREADS

I HERB are people who think that home baking has gone out of style. But there are many women who like to give their families, part of the time, at least, home-baked bread and cakes. When you want to do so, you'll find Pet Milk invaluable. Its regular, even quality and richness make good results possible always. More Wholesome Bread Calcium in the diet is absolutely necessary for building and maintaining sound teeth and sturdy bones. It is essential, also, to maintain normal activity of the heart and to keep the nerves steady. For children the need is especially great because teeth and bones are being built. But even for adults a certain quantity must be supplied every day to replace that which is used up in the body's activities. One may not think of bread as offering special opportunity for increasing the calcium in the diet, and yet it does. Milk is the best source of food calcium we have at our disposal. And an extra amount of milk may be put in the bread if Pet Milk is used, because Pet Milk contains but half as much water as so-called fresh milk—consequently contains twice the amount of solids—twice the amount of calcium. By taking this fact into account, bread recipes may be modified to increase the calcium content without affecting the excellence of the result. For Sandwich Fillings Sandwiches are dainty things for many occasions. Of course, people no longer hold to the heavy meat style. You'll find here recipes for several kinds of sandwiches where Pet Milk is used. And always you'll find the sandwiches better for the milk that's in them.

Temperature Guide for Oven Cookery Temperature White paper turns light Flour, sprinkled on tin plate Registered brown in turns light brown in Slow oven 2 minutes 250° - 350° 5}4 minutes Medium oven 1 minute 350° - 400° 3 minutes

Hot oven 30 seconds 400° - 500° 1 minute

Temperature Guide for Deep Fat Frying Temperature Registered Cube of bread will become a light brown color in 360° - 370° About 55 seconds 370° - 380° About 50 seconds 380° - 390° About 45 seconds 390° - 395° About 40 seconds

10 2 cups flour Mix and sift the dry ingredients. Add diluted BLUEBERRY 3 tablespoons sugar 4 teaspoons baking milk, well-beaten egg and melted shortening. MUFFINS powder l/z teaspoon salt Add blueberries. Bake in greased muffin pans in % cup Pet Milk a hot oven (425° F.) 25 minutes. Makes 18 diluted with 6 tablespoons water muffins about 2 inches in diameter. 1 egg 3 tablespoons shortening 1 cup blueberries

NOTE : Stir liquid quickly into dry ingredients in 18 to 20 seconds. If speed is used in this stirrings it will be possible to moisten all the flour and give four or five extra stirs in the 20 seconds and a fine texture muffin will result. Time and speed of stirring are most important. Tour batter instantly into tins. Compact and ill- shaped muffins result from too much stirring.

2 cups flour PLAIN 4 teaspoons baking Sift flour, baking powder, sugar and salt powder together. Beat egg, add diluted milk and melted MUFFINS 2 teaspoons sugar 1 teaspoon salt shortening. Stir into dry ingredients a little at a 1 egg time, mixing thoroughly. Pour into hot, greased V2 cup Pet Milk diluted with muffin tins and bake in hot oven (400° F.) 20 to y2 cup water 2 tablespoons melted 25 minutes. Makes 12muffins, 2 inches in diameter. shortening

1 cup pastry flour l/z teaspoon salt Sift flour, then measure. Resift with salt. Add CHEESE 1 cup grated cheese grated cheese. Work shortening into dry ingre- STRAWS 4 tablespoons cold shortening dients until appearance is like dry, coarse corn 2 tablespoons Pet Milk meal. Add diluted milk and blend well with a diluted with 1 tablespoon water fork. Some flours absorb more liquid than others. Add only enough diluted milk to make dough soft enough to roll out. Cut into narrow strips and bake in hot oven (450° F.) until light brown. Makes 3 dozen.

3^ cup corn meal Mix and sift dry ingredients. Add diluted milk, CORN iy4 cups flour Vi cup sugar egg well beaten and shortening. Bake in corn STICKS y2 teaspoon salt 5 teaspoons baking stick or muffin pan which has been greased well, powder in hot oven (400° F.) 25-30 minutes. Makes 14 y2 cup Pet Milk diluted with sticks or muffins. Vi cup water NOTE : 1 egg A delicious variation can be made by filling 1 tablespoon melted the individual pans about one-third full of batter then shortening adding teaspoon of very firm jelly before filling the pans with batter to the usual level. PLAIN Sift flour, baking powder and salt together. Cut 2 cups flour 4 teaspoons baking BISCUITS in shortening. Stir in diluted milk with fork. powder V2 teaspoon salt Put oti floured board, roll lightly and cut into 3 tablespoons shortening rounds. Bake on ungreased pan in hot oven 6 tablespoons Pet Milk diluted with ^^ (450° F.) 10 minutes or until brown. Makes 18 6 tablespoons water biscuits, 2 inches in diameter. NOTE: This dough may be used as a crust for meat, poultry or fish pies. Brush with undiluted Bet Milk to brown nicely.

Orange Tea Biscuits: Add grated rind of 2 oranges to plain biscuit recipe. Cut and place on top of each biscuit Y cube loaf sugar that has been dipped in orange juice. Bake as for plain biscuits.

Cheese Biscuits: Add grated cheese to the dry ingredients of plain biscuits. Roll out and bake as for plain biscuits.

Butterscotch Biscuits: Roll plain biscuits to Y^ inch thickness. Spread surface with 4 tablespoons melted butter and Y cup brown sugar. Sprinkle with nuts. Roll up like jelly roll, cut in Y inch slices and bake in greased muffin pans 12 to 15 minutes.

Shortcake: Use biscuit recipe, increasing baking powder to 5 teaspoons, shortening to 5 table- spoons and adding 2 tablespoons sugar to sifted flour. Mix and bake in usual way. While hot, break open, spread with melted butter and add crushed, sweetened fruit to lower part. Replace cap and cover with more fruit. Makes 6 short- cakes, 3 inches in diameter.

BRAN MUFFINS Cream shortening and sugar together. Add the 2 tablespoons shortening % cup sugar beaten egg. To the sugar mixture, add flour, 1 egg baking powder and salt that have been sifted V2 cup flour 3 teaspoons baking together. Add milk and bran alternately, beat- powder Vi teaspoon salt ing well after each addition. Pour in greased 1/2 cup Pet Milk muffin tins; bake in hot oven (400° F.) until V2 cup bran golden brown. Makes 9 muffins, 2 inches in diameter. 1 cup flour Mix flour and salt. Add diluted milk gradually POPOVERS V2 teaspoon salt 3/4 cup Pet Milk and blend until smooth. Add unbeaten egg and diluted with 6 tablespoons water beat with a rotary beater until free from lumps 1 egg and full of bubbles. Turn into very hot greased AJ custard cups or heavy muffin pans and place in a hot oven (450° F.). After 20 minutes reduce the heat to moderate (350° F.) and bake 25 minutes longer. Makes 8 popovers about 2 inches in diameter.

2 cups flour Mix flour, sugar, salt and baking powder WAFFLES 2 tablespoons sugar 1 teaspoon salt together. Beat egg yolks until lemon colored. 4 teaspoons baking powder Add diluted milk and melted shortening. Pour 3 eggs, separated slowly into dry ingredients and beat until smooth. 1 cup Pet Milk diluted with Fold in well-beaten egg whites. Bake in hot I cup water waffle iron. Makes 6 waffles. 7 tablespoons shortening, melted NOTE: This batter may be used for pancakes. Orange Waffles: Add 1 teaspoon grated orange peel and 3^8 teaspoon nutmeg to above recipe.

11/2 cups Pet Milk Bring the diluted milk to the boiling point and OATMEAL diluted with Vz cup water pour over the rolled oats. Add the sugar, salt BREAD 2 cups rolled oats Vz cup brown sugar and shortening and let stand until lukewarm. O/2 teaspoons salt Add yeast cake which has been softened in the 2 tablespoons shortening I yeast cake lukewarm water. Add enough flour to make a Vz cup lukewarm water dough that can be handled. Turn out onto a 41/2 cups flour (about) floured board and knead until smooth and elas- NOTE: Keep bread in a warm place (about 80° j pro- tic. Let rise until doubled in bulk. Cut down and tected from drafts while it is knead again. Shape into loaves, place in greased rising. If the temperature is pans and let rise until doubled in bulk. Put into too cool, action is retarded, a moderately hot oven (375° F.) and after 15 while if too hoty the yeast is entirely destroyed. minutes reduce the heat to moderate (350° F.) 40 minutes longer. Makes 2 loaves.

1 cup Pet Milk To the milk add the shortening, sugar and salt WHOLE WHEAT 1 tablespoon shortening 2 tablespoons sugar and heat until the shortening is melted. Cool ROLLS Vz teaspoon salt until lukewarm. Add yeast softened in lukewarm Vz yeast cake Vz cup lukewarm water water, whole wheat flour and enough white 1 cup whole wheat flour 21/2 cups white flour flour to make a dough that can be handled. (about) Knead until smooth and elastic and let rise until tripled in bulk. Knead again, shape into small balls, dip in melted shortening, and place close together in a greased baking pan. Let rise until doubled in bulk and bake in a hot oven (425° F.) 25 minutes. Makes 18 rolls about 2 inches in diameter. CORN MEAL cups corn meal Mix and sift dry ingredients. Add diluted milk l/z cup flour GRIDDLE and molasses gradually, then well-beaten egg. 4 teaspoons baking powder CAKES ®cat thoroughly, add melted shortening last. teaspoon salt 1 cup Pet Milk Pour on hot, greased griddle or heavy frying diluted with pan. When puffed, full of bubbles and cooked on V2 cup water 1 tablespoon molasses edges, turn and cook on other side. Makes 12 1 egg cakes about 3 inches in diameter. 1 tablespoon melted shortening

DOUGHNUTS Add sugar to egg. Add melted shortening. Sift cup sugar 1 egg, well beaten flour, baking powder, salt and nutmeg together 1 tablespoon shortening, melted and add alternately with diluted milk. Roll out 23/4 cups flour on floured board and cut with doughnut cutter. 2 teaspoons baking powder Fry in deep fat (370° F.). See Frying Guide, page % teaspoon salt 10. Makes 2 dozen doughnuts. Vfc teaspoon nutmeg 6 tablespoons Pet Milk diluted with 6 tablespoons water

ORANGE Sift flour and measure. Sift again with baking 4 cups flour 3 teaspoons baking BREAD powder, salt and sugar. Cut the shortening into powder flour mixture. Add diluted milk to well-beaten 1 teaspoon salt Vz cup sugar eggs and mix thoroughly with flour mixture. VA cup shortening y2 cup Pet Milk Stir in orange peel and syrup. Bake in a moderate diluted with oven (350° F.) 30 minutes. Makes 2 medium- V2 cup water 2 eggs sized loaves. 1 cup candied orange peel NOTE : Serve plain with butter for afternoon tea or VZ cup syrup from peel with a cheese filling for delicious sandwiches.

PINEAPPLE Cream shortening and sugar. Add eggs, diluted 2 tablespoons shortening 1 cup sugar CRULLERS milk and drained pineapple and mix well. Mix 2 eggs, beaten 1/2 cup Pet Milk and sift flour, baking powder, salt and spices and diluted with add to first mixture. Mixture should be a soft Vi cup water 2 cups crushed pineapple, dough. If not, add more flour. Turn on floured drained board and roll to yf inch thickness. Cut in pieces 8 cups flour 5 teaspoons baking 3 inches long and 2 inches wide. Fry in deep, hot powder fat (370° F.) until a delicate brown. See Frying 1 teaspoon salt Vz teaspoon nutmeg Guide, page 10. Makes 4 dozen crullers. 1 teaspoon cinnamon

QUICK Mix and sift the dry ingredients. Beat egg until 2 cups flour VA cup sugar COFFEE CAKE light and add diluted milk and melted shorten- 4 teaspoons baking powder ing. Add to the first mixture and beat well. Turn Vz teaspoon salt into a greased pan, sprinkle the top with a 1 egg *A cup Pet Milk mixture of cinnamon and sugar and bake in a hot diluted with oven (425° F.) 25 minutes. Makes a 9-inch cake. VA cup water 2 tablespoons shortening NOTE: For DUTCH APPLE CAKE, slice 3 or 4 small 2 teaspoons cinnamon apples in thin strips and arrange on top of batter 4 tablespoons sugar before covering with cinnamon mixture. 3 cups bread or toast cubes BREAD 2 tablespoons chopped To the bread cubes add onion, celery, shortening onion and enough milk to moisten. The exact amount STUFFING 1 cup chopped celery 3 tablespoons melted will depend on the dryness of the bread. Add shortening seasonings to taste. Sufficient for 3-pound bird. V2 cup Pet Milk (about) Salt, pepper, paprika, sage or poultry seasoning to taste

1 tablespoon minced onion Brown onion in shortening, add bread cubes, APPLE 2 tablespoons melted apples, enough milk to moisten and seasonings. STUFFING shortening 1 cup bread cubes Sufficient for 3-pound chicken, duck or rabbit. 2 cups tart apples, finely NOTE: % cup raisins or yf cup cooked, stoned chopped Pet Milk prunes may be added to give variety. Salt and pepper

IT/3 cups flour Mix and sift dry ingredients. Add diluted milk APPLE l/4 teaspoon salt 2 teaspoons baking gradually, and egg, well beaten. Pare, core and FRITTERS powder cut apples in thin slices and stir into batter. V3 cup Pet Milk diluted with Drop by spoonfuls in deep fat (370° F.) and fry i/3 cup water 1 egg until brown. Drain on absorbent paper. Sprinkle 4 sour apples with powdered sugar, and serve hot on folded Powdered sugar napkin. Makes 1 dozen fritters about 2 inches in diameter. See Frying Guide, page 10.

1 cup flour Sift dry ingredients together; add only sufficient DROP 3/4 teaspoon baking powder diluted milk to make a soft dough and mix DUMPLINGS V4 teaspoon salt 1/4 cup Pet Milk lightly. Drop by spoonfuls on poultry or meat diluted with stew. Cover tightly and let cook 12 minutes. V4 cup water Makes 6 dumplings.

1V4 cups flour NUT AND 1 cup graham flour Mix and sift the dry ingredients and add the 1 teaspoon salt bran that does not go through the sifter. Mix RAISIN BREAD 1/4 cup sugar 4 teaspoons baking molasses, diluted milk, add to the dry ingredi- powder ents and beat well. Add the melted shortening, V4 cup molasses % cup Pet Milk nuts and raisins. Bake in a loaf in a moderately diluted with hot oven (330° F.) 35 minutes. Makes 1 loaf. Vi cup water 1 tablespoon shortening NOTE : Serve plain with butter or with a pineapple, Vi cup nufs, chopped Vi cup seedless raisins cheese and nut filling Qpage 16) for a delicious tea sandwich.

1 package white cream cheese (3 ounces) Mash cheese, add milk and blend. Add nuts and BRAZILIAN 2 tablespoons Pet Milk preserves, well drained of syrup. Spread thin slices SANDWICH 2 tablespoons chopped nuts of white or graham bread with Pet Mayonnaise 3 tablespoons strawberry or pineapple preserves (page 60), cover half the slices with the mixture and the remaining half with lettuce leaves. Put together in pairs. Makes 6 sandwiches. MAPLE NUT Roll maple sugar with rolling pin until fine. 1V2 cups maple sugar (about) SANDWICH Cream butter and add sugar until mixture is stiff. 2 tablespoons butter 2 tablespoons Pet Milk Add milk and sufficient sugar to again obtain a Vz cup chopped nuts stiff creamy mixture. Add nuts and spread on thin slices of buttered bread. Makes 8 sandwiches.

4 tablespoons Pet Milk CHEESE AND Add milk to cheese and cream well. Add sardines 2 packages white cream SARDINE and mix thoroughly. Spread between slices of cheese (6 ounces) 1 small box sardines, SANDWICH buttered Oatmeal Bread (page 13). Makes 12 chopped sandwiches.

2 tablespoons Pet Milk DEVILED HAM Add milk to ham and cheese and mix well. Add Vz cup ground ham SANDWICH remaining ingredients and spread between slices Vz cup grated cheese 1 tablespoon chili sauce of buttered rye bread. Makes 5 sandwiches. Vi teaspoon dry mustard 1 teaspoon chopped parsley

3 hard-cooked eggs, OLIVE AND Mix eggs and olives with sufficient Cooked Salad chopped EGG Dressing (page 61) to moisten well. Season to 4 tablespoons stuffed olives, chopped SANDWICH taste and spread between slices of thin, buttered Cooked Salad Dressing Oatmeal Bread (page 13). Makes 8 sandwiches. Salt and paprika

PEANUT Add milk to peanut butter gradually, mixing 4 tablespoons Pet Milk Vi cup peanut butter BUTTER well after each addition. Spread on thin, but- SANDWICH tered slices of Nut and Raisin Bread (page 15). Makes 5 sandwiches.

PINEAPPLE, Add milk to cheese and cream well. Add crushed 2 tablespoons Pet Milk 1 package white cream CHEESE AND pineapple, well drained, and nuts. Mix well and cheese (3 ounces) 4 tablespoons crushed NUT spread between slices of thin buttered Orange or pineapple Nut and Raisin Bread (page 15). Makes 6 2 tablespoons chopped SANDWICH nuts sandwiches.

RAISIN NUT Put raisins through grinder. Add nuts, milk and Vz cup seedless raisins Vi cup nuts, chopped SANDWICH sugar. Blend well before spreading on buttered 2 tablespoons Pet Milk 2 tablespoons powdered white bread. Makes 8 sandwiches. sugar

WATER CRESS Chop water cress and lettuce fine. Mix with 1 bunch water cress 1 small head lettuce AND LETTUCE sufficient Pet Mayonnaise (page 60) to moisten Pet Mayonnaise Salt and pepper SANDWICH well. Spread on buttered Oatmeal or Nut and Raisin Bread (seeIndex). Makes 12 sandwiches. CAKES

Plain Cake Qpage 2lj with Chocolate Pudge Frosting (page 23) IES

M ANY of us, when we come to make cakes, need to think of the expense of them. In this Chocolate respect Pet Milk is a real Irop Cookies boon. Look, for exam- (¿age 21) Molasses Nut ple, at the recipe for Raisin Bars Spice Cake. It originally (page 23) called for of a cup of Cinnamon Crisps (page 22) butter with J4 cup of ordinary milk. Here it calls for ^ cup of Pet Milk undiluted—twice the quan- tity of milk solids, and only cup of butter. You save twelve to fifteen cents worth of butter and the extra milk costs only three to four cents. Don't think it's poorer cake. Make it both ways. You'll like the Pet Milk cake better, and it's more whole- some food, because its richness is that of whole milk. Table of Weights and Measures 3 teaspoons 1 tablespoon 4 tablespoons % cup 16 tablespoons 1 cup Speck, pinch or dash less than yi teaspoon 3 medium-sized oranges 1 cup juice 4 to 5 medium-sized lemons 1 cup juice 1 pound meat (raw) yields about 3 cups diced, cooked meat Size and Contents of Canned Fruits or Vegetables No. 1 can 1 y$ cups No. 2 can. 2% cups No. 2>i can 3^ cups No. 3 can 4 cups No. 10 can 13V\ cups Small can Pet Milk .little less than ^ cup Large can Pet Milk 1 J/& cups Various Weights 2 cups liquid 1 pound 2 cups shortening 1 pound 4 cups flour 1 pound V/i cups rice 1 pound 2 cups chopped meat (packed) 1 pound 1 square chocolate 1 ounce 4 tablespoons grated chocolate 1 ounce 4 tablespoons cocoa 1 ounce Use standard measuring cups and spoons. All recipes in this book are for level measurements. Flour and confectioner s or powdered sugar should he sifted before measuring. The measure of chopped and ground materials will vary slightly, depending on the fineness of the grind and how they are packed into the measuring utensil. The most commonly used flavorings and extracts contain the following percentages of alcohol: Lemon extract 84 % alcohol Almond extract 35 % alcohol Peppermint extract 70% alcohol Sherry flavoring 14% alcohol Vanilla extract 40% alcohol Rum flavoring 12% alcohol V2 cup shortening Cream shortening, add sugar and cream together MARASCHINO iy4 cups sugar Vz cup broken nut meats thoroughly. Mix nuts and cherries together and CHERRY CAKE 16 Maraschino cherries, cut in quarters dredge with 2 tablespoons flour. Sift remainder 2Vg cups flour of flour with baking powder and salt and add to 3 teaspoons baking powder x /4 teaspoon salt cream mixture alternately with the diluted milk. cup Pet Milk Blend in nuts and cherries. Fold in stiffly-beaten diluted with y4 cup cherry juice egg whites. Pour into well-greased and floured 4 egg whites cake pan and bake in moderate oven (350° F.) 50 minutes. Makes 8x8-inch cake.

XA cup shortening Cream shortening and sugar together. Add well- CHOCOLATE 1 cup sugar 2 eggs beaten eggs and mix well. Cook the diluted milk CAKE Vi cup Pet Milk diluted with and grated chocolate over a slow fire, stirring 2 tablespoons water constantly, until chocolate is melted. Add to 3 squares unsweetened chocolate the first mixture. Add flour, baking powder IV2 cups pastry flour and salt sifted together. Add vanilla, beat 2Va teaspoons baking powder thoroughly. Bake in square pans in moderate XA teaspoon salt V/i teaspoons vanilla oven (375° F.) about 43 minutes. Makes 2 9-inch layers.

3 tablespoons shortening Cream together shortening and sugar, add beaten MOLASSES cup sugar 1 egg egg, then add alternately the dry ingredients GINGERBREAD IV2 cups pastry flour which have been sifted together and the mix- Va teaspoon salt 1 teaspoon ginger ture of milk and molasses. Pour in a greased 1 teaspoon cinnamon 1 teaspoon soda shallow pan. Bake in a moderate oven (330° F.) Vi cup Pet Milk 30 to 43 minutes. Makes 8 x 12-inch cake. Vz cup molasses NOTE : Serve with Creamy Hard Sauce (page 44) or Spice and Raisin Sauce (page 44). l/z cup shortening Cream shortening and sugar. Sift flour and bak- ICE CREAM 2 cups sugar 3 cups pastry flour ing powder together and add to sugar mixture CAKE 2 teaspoons baking powder alternately with diluted milk, beginning and Vz cup Pet Milk diluted with ending with flour mixture. Mix to a smooth x/z cup water IV2 teaspoons almond or batter. Flavor and fold in stiffly-beaten egg vanilla extract whites. Bake in a moderate oven (330° F.). 4 egg whites Makes a large loaf or 3 8-inch layers.

XA cup shortening Cream shortening and sugar together. Add egg GRAHAM 1 cup sugar 3 eggs, separated yolks, well beaten. Add milk. Mix crumbs with CRACKER 1 cup Pet Milk baking powder and add to mixture together with 2 cups graham cracker CAKE crumbs salt and nuts. Last add beaten egg whites. Bake 2 teaspoons baking powder in 2 layers in moderate oven (375° F.) When XA teaspoon salt cool, cut in squares and top with whipped Pet 1 cup nuts, chopped Milk (see Method II, page 34, to which rum or sherry flavoring and sugar to taste have been added. Makes 2 8-inch layers. UPSIDE DOWN Melt butter in heavy frying pan, add brown 3 tablespoons butter V2 cup brown sugar CAKE sugar and stir until entirely melted. Let cool while mixing batter:

BATTER Beat egg until light, add sugar and beat well. 1 egg (for Upside Down Sift flour and baking powder, and add alter- V2 cup sugar Cake) 1 cup pastry flour nately with milk. Beat well and add shortening 1 teaspoon baking powder y4 cup Pet Milk and vanilla. Arrange pineapple slices on brown 1 tablespoon melted sugar mixture. Cover with batter and bake in shortening 1 teaspoon vanilla moderate oven (350° F.) 30 minutes. Serves 6. 8 slices pineapple, drained NOTE : Apricots, peaches, cherries or apples may be substituted for the pineapple.

SPICE CAKE Cream shortening and sugar together. Add well- 1/3 cup shortening 1% cups brown sugar beaten egg yolks and blend thoroughly. Add 3 eggs, separated 3 /4 cup Pet Milk alternately the milk and flour sifted with baking 2 cups pastry flour powder and salt. Add spices that have been 3 teaspoons baking powder soaked in boiling water and vanilla and fold in 1/4 teaspoon salt stiffly-beaten egg whites. Add raisins. Bake in iy2 teaspoons cinnamon iy2 teaspoons cloves layers in a moderate oven (350° F.) about 20 iy2 teaspoons nutmeg minutes or until cake shrinks from sides of pan. 1 tablespoon boiling water 1 teaspoon vanilla Put together with Caramel or Two Minute 1 cup raisins Frosting (page 24). Makes 2 9-inch layers.

PRUNE FRUIT 4y2 cups pastry flour Sift together first 3 ingredients. Cream shorten- 1 teaspoon baking powder CAKE ing and sugar, add well-beaten eggs and spices teaspoon salt 3/4 cup shortening that hiNe been soaked in boiling water. Add 2 cups sugar diluted milk and molasses with soda dissolved 2 eggs 1 teaspoon cinnamon in it, then sifted dry ingredients. Lastly, add 1 teaspoon cloves 1 teaspoon nutmeg fruit cut fine and dredged with some of the flour. 1 tablespoon boiling water Bake in 2 bread pans (lined with greased paper) 3/4 cup Pet Milk diluted with 1 yf to 2 hours in rather slow oven (275° F. to V4 cup water 300° F.). 1 cup molasses 1 teaspoon soda NOTE : Reserve about X cup of the flour for dredging 1 cup seeded raisins i/2 cup currants the fruit. 1/2 cup shredded citron x/z cup soft prunes

2 eggs SPONGE CAKE Beat eggs until vdly light. Add salt, sugar and Vi teaspoon salt vanilla, beating well. Add diluted milk that has 1 cup sugar 1 teaspoon vanilla been heated ta boiling point with shortening. /4 cup Pet Milk Beat in flour that has been sif|ed with baking diluted with V4 cup water powder. Pour quickly into greased, floured pan. 1 tablespoon shortening Bake immediately ^n moderate oven*(350o F.) 1 cup pastry flour 1 teaspoon baking powder 25-30 minutes. Makes 1 8 x 8-inch cake. NOTE: For a distinguished dessert, serve with hot Butterscotch Sauce (see Frozen Desserts, page 44}. cup cocoa Mix cocoa with boiling water to make a smooth DEVIL'S FOOD 74 cup boiling water V2 cup Pet Milk paste. Add to diluted milk that has been scalded CAKE diluted with and stir constantly to prevent lumping. Cool. i/2 cup water 1/2 cup shortening Cream shortening and sugar thoroughly. Add iy2 cups sugar 2 eggs, well beaten eggs and beat well. Add soda to cocoa mixture 1 teaspoon soda and add to batter. Sift baking powder with flour 1 teaspoon baking powder 2XA cups pastry flour and add in small amounts to batter together Wz teaspoons vanilla with vanilla. Beat 3 minutes. Bake in 2 8-inch layers in moderate oven(350° F.)20 to 25minutes. NOTE : 3 squares unsweetened chocolate may be sub- stituted for the cocoa. Melt first, then add boiling water and stir well. Add to scalded, diluted milk and proceed as above.

2 cups pastry flour Sift flour once, measure, add baking powder and PLAIN CAKE 3 teaspoons baking powder W cup shortening sift together 3 times. Cream shortening thor- 1 cup sugar 2 eggs, separated oughly, add sugar gradually, and cream together % cup Pet Milk until light and fluffy. Add egg yolks, well 1 teaspoon vanilla beaten, then flour alternately with milk, a small NOTE : Serve with any amount at a time. Beat with each addition until of the fruit cream sauces (see page 42) for an unusu- smooth. Add vanilla; fold in stiffly-beaten egg al dessert. whites. Bake in 2 greased 9-inch layer pans in moderate oven (375° F.) 20 minutes.

V2 Cup shortening Cream shortening, add sugar gradually, then CHOCOLATE 1 cup light brown sugar 1 egg egg, well beaten. Mix and sift flour, salt and DROP 1 % cups pastry flour soda, and add alternately with diluted milk. Few grains salt COOKIES i/2 teaspoon soda Stir in melted chocolate, nuts and vanilla. Drop V4 cup Pet Milk diluted with mixture by spoonfuls onto a well-greased pan, V4 cup water place a half nut on each and bake until firm, in 2 squares unsweetened chocolate a moderate oven (350° F.). Makes about 5 dozen. 1 cup chopped nuts 1 teaspoon vanilla i/2 cup shortening ( am shortening and sugar. Add well-beaten BLITZ TORTE y2 cup sugar 4 egg yolks t 1 yolks and beat well. Add flour, that has 1 cup pastry flour 1 teaspoon baking powder I m sifted with baking powder, alternately 1/4 cup Pet Milk > h diluted milk. Spread in 2 8-inch greased ^iiluted with y4 cup water | pans and cover with the following • gue: 4 egg whites Beat egg whites until stiff. Fold in powdered V4 cup powdered sugar MERINGUE % pound almonds, sr ^ sprinkle nuts on top of meringue and bake (for Blitz Torte) chopped in .oderate oven (350° F.) 15 minutes. Put to- ' .ther with Orange, Pineapple or Mint Cream Sauce (see Index for red s) having nut side on top and bottom. Serves 8. PEANUT Cream shortening and sugar, add eggs, well % cup shortening 1 cup sugar COOKIES beaten, then alternately the milk and flour, 2 eggs 5 tablespoons Pet Milk mixed and sifted with salt and baking powder. 2 cups pastry flour Beat thoroughly and add peanuts. Drop by V2 teaspoon salt 4 teaspoons baking powder spoonfuls on greased pan and bake in a moderate 11/2 cups ground peanuts oven (350° F.) until light brown. Makes about 4 dozen.

WHITE FRUIT Cream shortening and sugar; add flour mixed V3 cup shortening 1 cup sugar CAKES with dates, nuts, baking powder and salt, then IV2 cups pastry flour milk, extract and stiffly-beaten whites. Bake in 1 cup date pieces 3A cup blanched almonds small muffin tins in a slow oven (325° F.) until 2 teaspoons baking powder V2 teaspoon salt light brown. Makes 18 cakes, 2 inches in % cup Pet Milk diameter. Vi teaspoon lemon extract 3 egg whites BLACK Cream shortening and sugar. Add eggs, then 3A cup shortening 2 cups brown sugar WALNUT nuts and vanilla. Stir well. Fold in flour which 2 eggs, beaten as 1 cup chopped black COOKIES k been sifted with salt and soda, alternately walnuts with milk. Beat vigorously. Drop by teaspoons 1 teaspoon vanilla 3 cups pastry flour on greased pan. Bake in hot oven (400° F.) V2 teaspoon salt until light brown. Makes about 3 dozen. Vz teaspoon soda 1/3 cup Pet Milk PINEAPPLE Sift flour, then measure. Resift with the other IV2 cups pastry flour 2 teaspoons baking powder CUP CAKES dry ingredients twice. Beat egg, add diluted lA teaspoon salt milk and shortening. Pour into a well that has 3A cup sugar 1 egg been made in the middle of the dry ingredients. 6 tablespoons Pet Milk diluted with Fold dry ingredients into the liquid until par- 3 tablespoons pineapple tially mixed. Then beat 1 minute. Pour into juice l greased muffin tins and bake in a moderate oven A cup shortening (375° F.) 10 to 25 minutes. Makes 18 cup cakes, 2 inches in diameter.

GINGER Cream shortening and sugar together thor- 3A cup shortening 2 cups brown sugar COOKIES oughly. Sift flour, soda, salt and baking powder 4 cups pastry flour together. Beat eggs thoroughly and add to 1 teaspoon soda Few grains salt shortening and sugar. Add a few tablespoons IV2 teaspoons baking powder flour, then the milk, and then preserved ginger 2 eggs, well beaten and remainder of flour. Form into a roll, wrap 1/4 cup Pet Milk V2 cup finely chopped in waxed paper and let stand in refrigerator over preserved ginger night to chill. In the morning, cut in inch slices and bake in moderate oven (375° F.) until light brown. Makes 4pi dozen.

CINNAMON Cream shortening and sugar; add dry ingredients y3 cup shortening 3A cup sugar CRISPS thoroughly mixed, then milk. Roll thin, cut in 2 teaspoons baking powder Vz teaspoon salt fancy shapes and decorate with nuts. Bake in 11/2 cups pastry flour a moderate oven (350° F.) until light brown. 1 teaspoon cinnamon Makes about 4 dozen. 1/3 cup Pet Milk Vi cup shortening Cream shortening, add sugar and beat until light. MOLASSES V2 cup sugar 1 egg Add beaten egg, mix well, then add molasses. RAISIN NUT xk cup molasses Sift flour with dry ingredients and add alter- 2 cups pastry flour BARS IV2 teaspoons baking nately with milk to first mixture. Add chopped powder x/\ teaspoon salt nuts and fruits last. Spread very thinly in shal- x/\ teaspoon soda low pan. Bake in moderate oven (350° F.) from 1/2 Cup Pet Milk 1 cup chopped nuts 15 to 20 minutes. Cut in bars 3 inches long and 1 cup chopped raisins or inches wide before removing from pan. dates Makes 4 dozen.

2 cups sugar Cream sugar and shortening. Add well-beaten FUDGE XA cup shortening 4 eggs eggs and melted chocolate. Sift flour, then meas- BROWNIES 4 squares unsweetened chocolate, melted ure. Resift with salt. Add flour mixture alter- iy3 cups pastry flour nately with the diluted milk. Add vanilla and x/\ teaspoon salt 1/4 cup Pet Milk nut meats with last few stirs. Spread mixture diluted with inch thick in a greased pan. Bake 20 minutes Vi cup water 2 teaspoons vanilla in a medium slow oven (350° F.). Cut in squares \x/z cups chopped nuts while warm. Makes 3 dozen, 2 inches square.

2 eggs, separated Beat egg yolks until thick. Add sugar gradually, 1 cup sugar CHOCOLATE 3 tablespoons Pet Milk then diluted milk and vanilla, beating contin- LADY FINGERS diluted with uously. Sift flour, cocoa, baking powder and 3 tablespoons water % teaspoon vanilla salt together. Add to egg yolks and stir until 1% cups pastry flour smooth. Fold in the stiffly-beaten egg whites. 6 tablespoons cocoa 4 teaspoons baking powder Bake in a moderate oven (330° F.) about 10 1/4 teaspoon salt minutes in greased lady finger tins or in a thin sheet that can be cut in strips 3 inches long and 1 inch wide. Makes 1 dozen.

1 package zwieback 2 tablespoons butter Roll zwieback into crumbs and add to butter CHEESE CAKE 2 tablespoons sugar and 2 tablespoons sugar that have been creamed 1 cup sugar 51/3 packages white cream together. Rub this mixture until well blended, cheese (1 pound) put in bottom of baking dish and press down 2 tablespoons flour Pinch of salt evenly all around. Cream cup of sugar with 1 teaspoon vanilla cheese until well blended. Add flour, salt, vanilla 4 eggs, separated 1 cup Pet Milk and beaten egg yolks. Mix well and add milk. NOTE: 1 cup fine toast Fold in beaten egg whites. Pour into baking crumbs and 1 pint cream pan on top of crumbs. Bake in a slow oven cheese may be substituted (323° F.) 1 hour or more, until no depression is for a less rich cake. left when touched in the center with finger. Makes a 12 x 8-inch cake.

4 to 6 tablespoons Pet Milk 2 cups confectioner's Scald milk and add slowly to sugar until thick CHOCOLATE sugar, sifted enough to hold its shape. Add melted chocolate, FUDGE 2 squares unsweetened chocolate, melted vanilla and butter and beat well. For a glossy FROSTING I teaspoon vanilla I tablespoon butter, surface, let mixture stand 10 minutes before melted using. Sufficient for 2 8-inch layer§. cup brown sugar TWO MINUTE Put first 3 ingredients in saucepan and bring to 5 tablespoons Pet Milk FROSTING boiling point, stirring constantly. Cool and add 1 tablespoon butter Confectioner's sugar confectioner's sugar to spread. Flavor with (about 3 cups) vanilla. Sufficient for icing 2 8-inch layers. 1 teaspoon vanilla

f"t 3 tablespoons Pet Milk COCONUT Scald milk and add slowly to sugar until thick (about) FROSTING enough to hold its shape. Blend in butter and 2 cups confectioner's sugar 1 tablespoon butter, melted vanilla. Spread between layers and on top of 1 teaspoon vanilla cake and sprinkle thickly with coconut. 1 cup grated coconut Sufficient for 2 8-inch layers.

1 cup light brown sugar X CARAMEL Mix all ingredients, except vanilla and boil until IV2 cups white sugar FROSTING a small amount when dropped into cold water 1 cup Pet Milk Pinch of soda forms a soft ball (235° F.). Let stand until cool; 1 teaspoon vanilla kV^/C// rSftt/C/rVO then beat until creamy and begins to thicken. V2 cup chopped pecan? Add vanilla and pecans, if you wish. Sufficient for 2 8-inch layers. NOTE: If icing should thicken too rapidly, thin with a little undiluted Bet Milk.

% cup Pet Milk FRUIT FILLING Put diluted milk in double boiler and add sugar. diluted with Stir until sugar is dissolved, then add fruit and Vi cup water % cup sugar cook until thick. Cool, add nuts and vanilla. cup dates, chopped Spread thickly between layers of a 9-inch cake. Vi cup figs, chopped Vi cup raisins, chopped Vz cup nuts, chopped 1 teaspoon vanilla

4 tablespoons Pet Milk PEANUT Scald milk. Add to peanut butter and mix well. 3 tablespoons peanut butter MOCHA Add coffee and enough sugar to spread. Sufficient 2 tablespoons strong coffee Confectioner's sugar FROSTING for 2 8-inch layers. (about 3 cups)

iVz cups Pet Milk CUSTARD Scald diluted milk in double boiler. Pour over diluted with FILLING egg yolks, sugar, salt and cornstarch that have l/z cup water 2 egg yolks been beaten together. Return to double boiler V3 cup sugar and cook until thick, stirring constantly. Cool Vs teaspoon salt 2 tablespoons cornstarch and add flavoring. Sufficient to fill 6 cream puffs 2 teaspoons vanilla or between 3 layers of a 9-inch cake.

IV2 cups sugar LEMON CREAM Mix sugar, flour, cornstarch and salt together 2 tablespoons flour FILLING in double boiler. Add boiling water and cook 4 tablespoons cornstarch Vi teaspoon salt until mixture coats the spoon, about 15 minutes, IVz cups boiling water stirring constantly. Remove from fire and pour 2 egg yolks 6 tablespoons lemon juice over well-beaten egg yolks. Add lemon juice and Grated rind 2 lemons grated rind. Return to double boiler and cook 1/2 cup Pet Milk until thick, about 5 minutes. Chill. Fold in milk that has been whipped until stiff. Sufficient to fill 6 cream puffs or between 3 layers of a 9-inch cake. Chocolate Ice-Box Cake Qpage 41)

Sweet Potato Pie (page 30) PUDDINGS

PIES

Baked Custard (page 29)

NOWHERE is excellence in taste and texture more important than in your puddings, pies and custards. A melt-in-your-mouth texture and a fine, rich, "cream and butter" flavor are charac- teristic of these desserts when they're made with Pet Milk. And then, too, all of these dishes have the better, more whole- some food value that only fine, rich, whole milk can give. Monday Buttered Green Beans LUNCHEON Tomato Salad with French Dressing Cream of Corn Soup (jpage 73) Spanish Cream (page 40) Chocolate Tuna Fish, Celery and Apple Salad Drop Cookies (left over) with Pet Mayonnaise (page 60) Jelly Friday DINNER LUNCHEON Roast Beef Stuffed Potatoes Vegetable Salad Gravy (page 69) (;page 83) Peanut Butter Sandwiches (page 16) Creamed Carrots (page 78) Plain Blanc Mange (page 42) Head Lettuce with French Dressing with Butterscotch Sauce (page 44) Apple Meringue Pie (page 30) DINNER Baked Halibut (page 68) Tuesday Baked Potatoes Fried Egg Plant

LUNCHEON (dipped in Pet Milk and fine Vegetable Soup bread crumbs) (for stock use bones from roast) Pineapple Cheese Salad (page 62) Macaroni Loaf (page 79) Pineapple Salad with Saturday Chinese Dressing (jpage 60) LUNCHEON

DINNER Onion au Gratin Soup (page 73) Lamb Chops Volcano Potatoes Cole Slaw with Russian Dressing (page 83) (page 60) Beets in Orange Sauce (page 79) DINNER Any Green Salad with French Dressing Mock Turkey Legs (page 66) Lemon Cream Tarts (page 31) Buttered Potatoes Spinach Puff (page 81) Wednesday Head Lettuce with French Dressing LUNCHEON Molded Fruit Gelatin Baked Hash—Savory Sauce (page 70) Black Walnut Cookies (page 22) Celery Baked Apple Sunday DINNER DINNER Sweetbreads with Mushrooms Cream of Mushroom Soup (page 73) (page 66) Baked Ham (page 65) Buttered Asparagus Tips Sweet Potatoes de Luxe (page 82) Parsley Potatoes Buttered Wax Beans Sliced Cucumbers, Tomato and Green Combination Salad with Pepper Salad with French Dressing French Dressing Molasses Gingerbread (page 19) Caramel Bisque (page 38) with Creamy Hard Sauce (page 44) Plain Cake with Coconut Frosting Thursday (page 21) (page 24) SUPPER LUNCHEON Deviled Ham Sandwiches (page 16) Cheese Souffle (page 53) (left-over ham) Royal Salad (page 62) Raisin Nut Sandwiches (page 16) Chocolate Drop Cookies (page 21) Ripe and Green Olives DINNER Caramel Bisque Baked Veal with Sweet Potatoes Plain Cake Coconut Frosting (page 65) (left-over) Recipes for Chocolate, Cocoa and various milk drinks will be found on pages 7 and 8. Lemon mixture (see below) Pour lemon mixture over bread crumbs and let LEMON 2 cups stale bread crumbs stand 10 minutes to soften. Add the slightly PUDDING 2 eggs 3 tablespoons sugar beaten eggs, sugar, salt, lemon rind, and the Vs teaspoon salt diluted milk. Pour into greased pudding molds. Grated rind 1 lemon Vi cup Pet Milk Cover and steam for hours. Serves 6. diluted with Vi cup water y Abutter* lem°n iuiCC ^eat lemon juice and butter to boiling point. LEMON 1 cup sugar Pour over sugar and slightly-beaten eggs. Cook MIXTURE 3 eggs over hot water until mixture thickens. y4 cup rice Steam rice in double boiler with diluted milk CHOCOLATE 1 cup Pet Milk diluted with and salt. When rice is soft, add butter, sugar, RICE SOUFFLE 1 cup water chocolate, vanilla and raisins. Beat egg whites Vi teaspoon salt 2 tablespoons butter until stiff and fold into mixture. Turn into a y3 cup sugar 1 square unsweetened greased baking dish and bake in a moderate oven chocolate, melted (350° F.) 13 or 20 minutes. Five minutes before 1 teaspoon vanilla x/x cup raisins taking from the oven, place marshmallows on 3 egg whites top and return to oven to brown and partially Marshmallows melt the marshmallows. Serves 6.

Vi cup shortening Melt the shortening, add the molasses, diluted FRUIT 1 cup molasses Vi cup Pet Milk milk and beaten eggs. Add the dry ingredients PUDDING diluted with which have been sifted together, then the Vi cup water 2 eggs raisins. Mix well, pour into individual molds 3 cups whole wheat flour 1 teaspoon soda and steam hours. Makes 12 puddings. Serve 1 teaspoon salt with Custard Sauce (see Frozen Desserts, page 44). 2 cups raisins y2 cup rice Vi cup sugar Mix all ingredients together. Put in pudding RICE PUDDING 2Vi cups Pet Milk dish or pan and bake in slow oven (300° F.) diluted with 2Vi cups water stirring occasionally until milk is absorbed, Vi cup seedless raisins about 1^4 hours. Serves 8. Serve with Custard Dash nutmeg Vi teaspoon salt Sauce (see Frozen Desserts, page 44).

Vi cup flour Mix flour and sugar thoroughly. Add molasses, Vi cup sugar HONEY COMB Vi cup molasses then butter melted in the heated diluted milk. PUDDING Vi cup butter 1/4 cup Pet Milk Add spices and salt, eggs beaten together and diluted with lastly the soda. Bake in greased pan in moderate Vi cup water lVi teaspoons cinnamon oven (350° F.) 30 minutes. Serves 8. Serve with x/i teaspoon allspice Spice and Raisin Sauce (see Frozen Desserts, Vi teaspoon salt 4 eggs page 44). 1 teaspoon soda dissolved NOTE: in This is a delicious combination for a 3 tablespoons hot water holiday dessert. 1 cup Pet Milk MACAROON Scald diluted milk in double boiler, add corn- diluted with PUDDING starch mixed with cold water, salt, sugar and 1 cup water 2 tablespoons cornstarch egg yolk beaten well. Cook until thick, stirring 2 tablespoons cold water constantly. Then beat in stale macaroon crumbs Pinch of salt V2 Cup sugar rolled fine and beat briskly before removing 1 egg, separated from the fire. Add vanilla and fold in stiffly- 1 cup stale macaroon or cake crumbs beaten egg 'white. Pour into sherbet glasses. 1 teaspoon vanilla Chill thoroughly. Serves 6.

APRICOT RICE Put apricots in bottom of greased baking dish. 1 cup canned or stewed, dried apricots Cover with rice. Beat egg until light and add 1 cup cooked rice sugar. Scald diluted milk and pour over egg 1 egg Vi cup brown sugar mixture slowly. Add to rice and apricots. Place 1/2 CUP Pet Milk diluted with dish in pan of hot water and bake in moderate % cup water oven (350° F.) until a silver knife when inserted, will come out clean. Serves 6. Serve with Cus- tard Sauce (see Frozen Desserts, page 44).

CHOCOLATE Melt chocolate in top of a double boiler. Add 2V4 squares chocolate IV2 cups Pet Milk BLANC MANGE the diluted milk and continue heating until mix- diluted with IV2 cups water ture is smooth. Mix cornstarch, sugar and salt 3 tablespoons cornstarch thoroughly, add the cold water and stir to a Vi cup sugar V2 teaspoon salt smooth paste. Pour slowly into hot chocolate V2 cup cold water mixture, stirring constantly to prevent lumping. 2 eggs Cook 20 minutes, stirring occasionally to keep lVi teaspoons vanilla NOTE: Beaten eggs smooth. Beat eggs thoroughly, add some of hot should never be added to hot mixture, stirring vigorously to blend well, then cooking mixture because the add egg mixture to blanc mange and cook 2 egg cooks in strings and minutes. Remove from fire, add vanilla and pour will not blend well. into molds. Chill. Serves 6.

ORANGE Cover bread crumbs with diluted milk. Beat 1 cup bread crumbs V4 cup Pet Milk PUFF yolks until light, add rind and juice of orange diluted with and combine with bread crumbs and milk. Beat V4 cup water 2 egg yolks whites stiff and add sugar. Add to mixture. Grated rind and juice of V2 large orange Bake in a pan set in hot water in a moderate 4 egg whites oven (350° F.) 30 or 40 minutes. Serves 6. Serve x/z cup sugar with Sunshine Sauce (see page 43).

BUTTERSCOTCH Scald diluted milk. Combine cornstarch, salt and 1 cup Pet Milk diluted with CREAM sugar and mix with cold water. Add gradually % cup water to diluted milk. Cook over hot water 15 min- 3 tablespoons cornstarch Vi teaspoon salt utes, stirring constantly until thickened; add y% cup brown sugar V3 cup cold water butter. Pour over beaten eggs, return to double 1 tablespoon butter boiler and cook 2 minutes longer. Add dates, 2 eggs V4 cup chopped dates nuts and vanilla. Chill. Serves 6. Vi cup chopped nuts 1 teaspoon vanilla 2 tablespoons butter Put butter in frying pan, when melted add brown BUTTERSCOTCH 1 cup brown sugar 2V2 cups hot water sugar and stir until sugar melts. Add hot water, TAPIOCA Few grains salt salt and tapioca. Cook over fire 15 minutes. Add V2 cup quick-cooking CREAM tapioca this to milk scalded in double boiler and cook IV2 cups Pet Milk over boiling water until tapioca is clear. Then 2 eggs, separated teaspoon vanilla pour over egg yolks, which have been slightly beaten, return to double boiler and cook 1 min- ute. Remove from fire and add vanilla. Pour over egg whites beaten stiff. Chill and serve in sherbet glasses. Serves 8.

1 cup Pet Milk Heat diluted milk in a double boiler, add sugar, TAPIOCA diluted with 1 cup water salt and tapioca and cook 20 minutes, stirring FRUIT CREAM 1/2 cup sugar often. Pour over beaten eggs, return to double V4 teaspoon salt 6 tablespoons quick-cook- boiler and cook 3 minutes longer. Remove from ing tapioca fire, chill and add orange juice and pineapple. 2 eggs V2 cup orange juice Pile in sherbet glasses. Serves 6. Serve with V2 cup grated pineapple Marshmallow Sauce (seeFrozen Desserts,page 44).

5 tablespoons cornstarch Mix thoroughly cornstarch, sugar and salt. ORANGE Vz cup sugar V4 teaspoon salt Add f/2 cup milk and blend until smooth. Heat CUSTARD iy2 cups Pet Milk remaining milk in double boiler. Add cornstarch 1V2 cups orange juice, strained mixture and cook until it begins to thicken. Grated rind 1 orange Add orange juice and grated rind and cook until NOTE : The flavor of this thick, stirring constantly to avoid lumping. custard will vary with the tartness of the oranges. Cover and cook 25 minutes. Turn into cold, wet molds and chill. Serves 6. Serve with Orange Cream Sauce (page 42).

4 eggs Beat eggs slightly; add sugar, salt and hot BAKED 6 tablespoons sugar Vs teaspoon salt diluted milk, then vanilla. Strain into custard CUSTARD 11/3 cups Pet Milk diluted with cups and sprinkle with nutmeg. Set in a pan lVs cups boiling water containing sufficient hot water to come almost Vi teaspoon vanilla Dash nutmeg to the top of the cups. Bake in a slow oven (300° F.) until knife inserted in custard comes out clean. Serves 6. Serve with Marshmallow Sauce (see Frozen Desserts, page 44).

1 egg 3 Beat egg thoroughly; add sugar mixed with PUMPKIN A cup sugar 1 tablespoon flour flour, salt and spices. Then add pumpkin, mo- PIE Vfe teaspoon salt lasses and diluted milk. Stir until well blended. V2 teaspoon cinnamon V4 teaspoon nutmeg Line a deep pie pan with pastry. Pour in mixture VA teaspoon ginger W2 cups steamed pumpkin and bake in a hot oven (450° F.) 10 minutes, 2 tablespoons molasses reduce to 325° F. and bake 30 minutes longer or % cup Pet Milk diluted with until firm. Makes 1 9-inch pie. % cup water CHOCOLATE Mix flour, sugar, salt and grated chocolate with 4 tablespoons flour % cup sugar CREAM PIE a little of the milk; then add yolks of eggs well Vz teaspoon salt 2 squares unsweetened beaten. Scald remainder of milk, pour slowly on- chocolate to egg mixture, and cook in double boiler until 2 cups Pet Milk 2 eggs, separated thick, stirring constantly. Cool, flavor and pour 1 teaspoon vanilla into pie shell, previously baked. Cover with 4 tablespoons sugar stiffly-beaten whites of eggs to which 4 table- spoons sugar have been added. Brown slightly in a slow oven (300° F.) and serve cold. Makes 1 9-inch pie.

APPLE To apple sauce add lemon rind, cinnamon, nut- \x/z cups apple sauce (unsweetened) MERINGUE PIE meg, salt, sugar and cornstarch. Beat egg yolks Grated rind 1 lemon slightly, add diluted milk. Combine two mix- Vz teaspoon cinnamon Vz teaspoon nutmeg tures. Turn into pie pan lined with plain pastry. Vz teaspoon salt % cup sugar Bake in quick oven (450° F.) 10 minutes. Reduce 2 teaspoons cornstarch to moderate oven (350° F.) 25 to 30 minutes. 2 eggs, separated Va cup ?et Milk Cover with meringue made by beating egg whites d'iHted with with 4 tablespoons sugar. Return to oven to l/z cv water brown meringue. Makes 1 9-inch pie. 4 tab espoons sugar

BUTTERSCOTCH Mix together in double boiler the cornstarch, 2 tablespoons cornstarch 2 tablespoons flour PIE flour, butter and brown sugar. Add egg yolks, 2 tablespoons butter 1 cup brown sugar well beaten, then gradually the diluted milk 2 eggs, separated stirring constantly until thick and smooth. Add VA cup Pet Milk diluted with vanilla and pour into baked pie shell. Whip egg VA cup water whites until stiff. Add 4 tablespoons sugar, 1 teaspoon vanilla spread over the pie and place in slow oven 4 tablespoons sugar (300° F.) 15 minutes to brown. Makes 19-inch pie.

SWEET POTATO 1VA cups sweet potatoes, Boil 3 medium-sized sweet potatoes in jackets mashed PIE until tender. Remove skins and force through a Vz to % cup sugar (depend- ing on potatoes) ricer. Beat until smooth. This should make 2 eggs, beaten about cups. Add sugar, eggs, spices and salt. Vs teaspoon nutmeg 14 teaspoon cinnamon Stir to blend thoroughly, then add milk and Vz teaspoon salt 1 cup Pet Milk melted butter. Pour into pie tin lined with plain 3 tablespoons melted pastry. Bake in hot oven (425° F.) 20 minutes, butter after which reduce to slow oven (300° F.). About 50 minutes are required for baking. Makes 1 9-inch pie.

LEMON CAKE Cream sugar, flour and butter. Stir in beaten egg 1 cup sugar 3 tablespoons flour PIE yolks. Add lemon juice and rind and diluted 3 tablespoons butter 2 eggs, separated milk slowly. Beat egg whites stiff and fold into Juice and rind 1 lemon mixture. Pour into unbaked pie shell and bake Vz cup Pet Milk diluted with in moderate oven (350° F.) 30 minutes or until Vz cup water firm. Makes 1 9-inch pie. 2 eggs, separated Beat egg yolks thoroughly. Add diluted milk PINEAPPLE % cup Pet Milk diluted with and beat again. Mix salt, flour and sugar to- CUSTARD PIE VA cup water Vz teaspoon salt gether. Add to milk and eggs, mix and add 3 tablespoons flour butter and coconut. Cook in double boiler until Vz cup sugar 2 tablespoons butter thick. Remove from fire and stir in fruit juice. l/z cup shredded coconut Put in baked pie shell, cover with pineapple cut 2 tablespoons pineapple juice in small pieces, and sprinkle with 1 tablespoon 1 tablespoon lemon juice of the powdered sugar. Cover with meringue 2 slices canned pineapple l/z cup powdered sugar made of egg whites beaten stiff with remaining Va teaspoon salt powdered sugar and salt. Brown in slow oven (300° F.). Makes 1 9-inch pie.

4 cups pared, thinly Line muffin tins with plain pastry (page 32). APPLE CUPS sliced apples Vz cup sugar Fill with apples. Add 1 tablespoon sugar, tea- Butter Lemon juice spoon butter, a few drops lemon juice, cinnamon Cinnamon and nutmeg and nutmeg to taste to each individual pie. Beat 2 eggs Vz cup Pet Milk eggs until light, add diluted milk, and mix diluted with thoroughly. Add to each individual pie. Bake Vz cup water in hot oven (375-400° F.) until apples are ten- der. Makes 8 cups 3^ inches in diameter.

cups pastry flour Sift flour before measuring. Resift with baking 2 teaspoons baking BOSTON powder powder. Cream shortening and sugar. Add flour CREAM PIE Vz cup shortening 3/4 cup sugar, sifted and diluted milk alternately, mixing well after 1/4 cup Pet Milk each addition. Add vanilla and fold in stiffly- diluted with VA cup water beaten egg whites. Bake in 1 layer in moderate i teaspoon vanilla oven (350° F.) 25 to 30 minutes. When cool, cut 3 egg whites through the center and spread with Custard Filling, Chocolate Fudge Sauce, or any of the cream sauces. See Index for Recipes.

cups sugar Mix sugar, flour, cornstarch and salt together in 2 tablespoons flour LEMON CREAM 4 tablespoons cornstarch double boiler. Add boiling water and cook until TARTS VA teaspoon salt mixture coats the spoon, stirring constantly. iVz cups boiling water 3 egg yolks Remove from fire and pour over well-beaten egg Grated rind 2 lemons yolks. Add lemon juice and grated rind. Return Vz CUP Pet Milk 3 egg whites to double boiler and cook until thick. Chill. 6 tablespoons sugar Fold in milk that has been whipped until stiff u (see Frozen Desserts, page 34). Pour into cooled baked tart shells. Cover with stiffly-beaten egg whites to which 6 tablespoons of sugar have been added. Brown in a slow oven (300° F.). Makes 6 tarts, 3 inches in diameter. CUSTARD PIE Beat eggs slightly. Add sugar, salt, nutmeg and 3 eggs Vz cup sugar diluted milk. Strain mixture and pour into an V2 teaspoon salt V4 teaspoon nutmeg unbaked pastry shell. Bake in a hot oven (450°F.) lVs cups Pet Milk 10 minutes, reduce heat to a slow oven diluted with (325° F.) and bake until firm. Makes 1 9-inch pie. IV3 cups water

CREAM PIE Beat egg yolks thoroughly. Add diluted milk 3 eggs, separated iy2 cups Pet Milk and beat again. Mix salt, flour and sugar together. diluted with V2 cup water Add to egg mixture and cook in double boiler 1 teaspoon salt until thick, stirring constantly. Add butter. 5 tablespoons flour 1 cup sugar Cool, flavor and pour into baked pie shell. 2 tablespoons butter Cover with stiffly-beaten egg whites to which 6 2 teaspoons vanilla tablespoons sugar have been added. Brown in a 6 tablespoons sugar slow oven (300° F.). Makes 1 9-inch pie. Coconut Cream Pie: Add cup shredded coco- nut to cream filling. Sprinkle top of pie with coconut before browning in the oven. Fruit Cream Pie: Put a layer of fruit, such as strawberries, raspberries, peaches or sliced bananas on top of filling before covering with egg whites. Date Cream Pie: Put ^ cup chopped dates on top of filling before covering with egg whites.

CARAMEL Heat diluted milk to scalding point in double 1% cups Pet Milk diluted with PECAN PIE boiler. Mix thoroughly the sugar, flour and salt. Vz cup water 1 cup brown sugar Add gradually to the hot milk, stirring until the 4 tablespoons flour mixture is smooth and thick. Cover and cook Vi teaspoon salt 2 eggs, separated over water 15 minutes. Pour slowly over well- 1 tablespoon butter beaten egg yolks. Return to double boiler and x/z cup pecans, chopped 2 teaspoons vanilla cook 2 minutes. Remove from the fire and stir in 4 tablespoons sugar the butter. When the cream mixture is cool, stir in pecans. Flavor and pour into a baked pie shell. Cover with a meringue made of the stiffly-beaten egg whites, and 4 tablespoons sugar. Sprinkle top of the meringue with broken pecan meats. Brown lightly in a slow oven (300° F.). Makes 1 9-inch pie.

PASTRY Sift flour, then measure. Resift with salt. Work 2 cups pastry flour 1 teaspoon salt shortening into flour with fingers until appear- y2 cup cold shortening ance is like dry, coarse corn meal. Add diluted 3 tablespoons Pet Milk diluted with milk and blend well with a fork. Some flours 3 tablespoons water absorb more liquid than others. Add only suffi- cient diluted milk to make dough soft enough to roll out. Makes 2 single crusts or 1 double crust pie. 7 Chocolate Ice Cream Qpage 35) with Banana Charlotte ÌAint Cream Sauce Russe (tage 40) ypage 43) rozen Gelatin DESSERTS and Sweet Sauces

FROM the plain ice creams to the whipped and frozen desserts that are so interesting and so delicious, Pet Milk will delight you. You'll wonder at the fine smooth texture. That is due to one of the characteristics of the milk wholesome because it is composed of —the small fat globules that are the all the food elements of whole milk. result of homogenization. Cream is rich only in butterfat. It is fat In no other case does the excellence and it makes fat. But food made with of Pet Milk stand out more prominently Pet Milk, instead of cream, makes you than where it is used in place of cream. "fit" instead of making you fat. And As rich as cream in food substance, the for children—you may give them all Pet Milk richness is better and more they want of Pet Milk desserts. HOW TO WHIP PET MILK These new and revised directions apply to all references to WHIPPED PET MILK throughout this book and may be used wherever our recipes call for WHIPPED PET MILK. PET MILK whipped under the direc- Follow this table for proportions of milk, tions here given will be different from gelatin and water. Soak the gelatin in the anything you have known before. water five minutes. PET MILK GELATIN WATER Whipped in this way, it will stay whip- 54 cup 54 teaspoon 1 teaspoon ped—will stand up as whipped cream ¿4 cup 54 teaspoon 2 teaspoons does. Flavored to suit your taste, you 1 cup 54 teaspoon 2 teaspoons can use it wherever you'd use whipped 154 cups ¿4 teaspoon 3 teaspoons cream. It can be colored to your fancy. AS A TOPPING for Desserts, Salads, etc., this recipe makes Directions for a delicious garnish Whipping Pet Milk 1 cup Pet Milk 2 tablespoons confec- lA teaspoon granulated doner's sugar Pour quantity of Pet Milk called for in gelatin, soaked in 2 teaspoons vanilla recipe into top part of double boiler or 2 teaspoons cold water extract sauce pan. Heat with the lid off over Scald milk in top of double boiler. Add boiling water until hot. Add to the gelatin which has been soaked 3 min- hot milk granulated gelatin, which has utes in cold water and stir until dis- been soaked in cold water (see table of solved. Add sugar and mix well. Chill proportions opposite). Stir until dis- thoroughly, then add extract and whip solved. Pour into bowl and chill until until stiff. Makes about 3 cups. icy cold before whipping. Whip until NOTE : The following flavorings may be stiff with rotary beater. Having beater substituted for vanilla: 2 teaspoons orange and bowl also ice cold quickens the extract, or 1 teaspoon lemon extract, or Y whipping. (When WHIPPED PET MILK is teaspoon almond extract and Y teaspoon to be used on top of salads, desserts, etc. lemon extract, or Y teaspoon peppermint as a garnish,it must always be flavored extract, or 4 drops oil of peppermint. and sweetened. See recipe opposite.) NOTE 1. Do not remove the film of milk solids To Color Whipped Pet Milk that forms on top of the hot milk. It will whip Pet Milk whipped according to above up just like the rest of the milk. directions may be tinted with vege- NOTE 2. The bowl found most satisfactory for table liquid or paste coloring. Fold whipping measures from 354 to 454 inches liquid coloring, a few drops at a time, across the bottom. into the whipped milk until the desired NOTE 3. If you use a cooking thermometer, you shade is reached. Mix a small bit of paste will find that the temperature of the Pet Milk is about 130° F. when sufficiently heated, and coloring with a few drops of Pet Milk about 43° F. when thoroughly chilled. and add gradually to the whipped milk. 2 squares unsweetened Melt chocolate in double boiler. Add the boil- CHOCOLATE chocolate Vz cup boiling water ing water gradually. Add sugar and salt and ICE CREAM 1 cup sugar Pinch salt cook 1 minute. Cool. Add milk and vanilla and 2 cups Pet Milk freeze. Serves 6. 1 tablespoon vanilla

1 cup maple syrup 4 egg yolks Boil syrup 5 minutes. Remove from fire, pour MAPLE MOUSSE Pinch salt slowly over well-beaten egg yolks, beating con- 2 cups Pet Milk) 1 teaspoon f prepared stantly. Add salt and cool. Fold in milk that has gelatin > for 2 teaspoons i whipping been properly chilled and whipped until stiff water ; (see Method II, page 34). Freeze in mechanical refrigerator tray or in mold packed in 1:2 salt- ice mixture. Serves 8.

Chill all mixtures thoroughly before pouring To Freeze in into tray. Stir unwhipped mixtures with a spoon Mechanical from front to back of tray at half-hour intervals. Refrigerator

Individual paper baking or nut cups may be used Freezing in to freeze any of the recipes in this booklet. Paper Cups Shallow cups the right size should be chosen because the mixture will freeze more rapidly than in larger ones. Fit cups into freezing tray and pour in the mixture, filling to the rim. The dessert need not be removed from the cases before serving. Attractive decorations to surround the cup may be made from crepe paper.

Vz tablespoon granulated CAFE MOUSSE gelatin Soak gelatin in water. Cook coffee and sugar 2 tablespoons cold water together until syrupy. Pour over slightly beaten 1 l/z cups strong coffee 1 cup sugar eggs. Cook in double boiler 5 minutes. Add gel- 3 eggs atin, stir until dissolved. Strain and cool. Add 1 teaspoon vanilla 2 tablespoons sherry vanilla and sherry flavoring. Fold in milk that flavoring has been properly chilled and whipped until stiff Wz cups Pet Milk f prepared (see Method II, page 34). Pour into mold and % teaspoon V for gelatin /whipping pack in 1:2 salt-ice mixture or freeze in mechan- 2 teaspoons 1 water / ical refrigerator tray. Serves 8.

1 cup sugar Blend together the sugar, cornstarch, butter and MINT MOUSSE 3 tablespoons cornstarch 2 tablespoons butter lemon juice. Add the boiling water, stir until 2 tablespoons lemon juice smooth and cook until thick and clear, stirring 2 cups boiling water 1 teaspoon mint extract or constantly to prevent lumping. Add mint extract 4 drops oil of peppermint Green vegetable coloring and desired coloring. Chill. Fold in milk that 1 cup Pet Milk) has been properly chilled and whipped with egg Vi teaspoon f prepared gelatin > for whites until stiff (see Method II, page 34). Turn 2 teaspoons \ whipping water ; into mold, pack in 1:2 salt-ice mixture, or freeze 2 egg whites in mechanical refrigerator tray. Serves 8. % teaspoon granulated FROZEN Cover gelatin with cold water and let stand gelatin CHERRY until soft. Cook cherries and sugar until sugar is 1 tablespoon cold water % cup sour cherries (meas- PUDDING dissolved. Add cherry juice and let come to a ured when stoned and cut up) boil. Add gelatin and remove from fire at once, 1 y4 cups sugar stirring until gelatin is dissolved. Add unbeaten % cup cherry juice iy2 cups \ egg whites to milk that has been properly Pet Milk I prepared 3 /4 teaspoon V for chilled (see Method II, page 34), and whip gelatin / whipping until stiff. Fold into cherry mixture. Freeze in 2 teaspoons 1 water / mechanical refrigerator tray or in mold packed 2 egg whites in a 1:2 salt-ice mixture. Serves 8.

16 dried apricot halves APRICOT Soak apricots in cold water overnight, after cut- 1/2 cup cold water PARFAIT ting into small pieces. Cook to a mush in the y3 cup Pet Milk diluted with morning. Put through sieve. Heat diluted milk % cup water in a double boiler, add the cornstarch which has 1 tablespoon cornstarch 2 egg yolks been mixed with a little cold water. Beat egg % cup sugar i/2 teaspoon granulated yolks, add sugar and the hot milk mixture. gelatin Return to double boiler and cook until custard 1 tablespoon cold water % cup Pet Milk) coats the spoon, stirring constantly. Add gela- y2 teaspoon ! prepared gelatin > for tin, which has been soaked in a little cold water 2 teaspoons \ whipping and cook until dissolved. Pour over the cooked water ; apricot pulp and mix well. Chill. Whip milk that has been properly chilled until stiff (see Method II, page 34), and fold in the apricot mixture. Freeze in mechanical refrigerator tray or in mold packed in a 1:2 salt-ice mixture. Serves 8.

3 /4 cup Pet Milk ORANGE MILK Chill milk in refrigerator or a pan of chopped 1 cup sugar SHERBET ice. Boil sugar, salt, and water until there is Few grains salt y2 cup water 1 cup of syrup. Add orange and lemon juice and 1 cup orange juice chill. Pour orange mixture into the milk. Freeze. 1 tablespoon lemon juice Serves 6.

Variations Using Orange Milk Sherbet may be served in canta- Orange Milk loupe halves. Sherbet With Peaches and Strawberries: Arrange sliced peaches and strawberries in dessert glasses. Sprin- kle over with minced Maraschino cherries. Set in refrigerator until needed. Just before serving, fill the glasses with Orange .Milk Sherbet. With Pineapple and Strawberries: Mix % cup, each, fresh shredded pineapple and strawberries, cut in quarters. Sprinkle with Y cup powdered To mold frozen desserts, seal ordinary tin can with sugar. Cover and let stand in a cold place 2 hours. strip of muslin dipped in Put mixture in 8 dessert glasses and cover with melted fat. Bury in salt-ice Orange Milk Sherbet. mixture. 4 cups strawberries 1 cup sugar Wash, stem and press strawberries through sieve. STRAWBERRY 2 tablespoons cornstarch Add sugar, and heat to boiling point. Mix corn- MOUSSE Pinch salt 2 tablespoons water starch and salt with water to form a smooth, 1 cup Pet Milk) thin paste and add to hot mixture, stirring con- Vi teaspoon ! prepared gelatin > for stantly to prevent lumping. Cook until thick 2 teaspoons \ whipping water ) and clear. Chill. Fold in milk that has been 2 egg whites properly chilled and whipped with egg whites until stiff (see Method II, page 34). Freeze in mechanical refrigerator tray or in a mold packed in a 1:2 salt-ice mixture. Serves 8.

1 cup orange pulp Cut the orange pulp and cherries in smalhpieces Vi cup Maraschino TUTTI-FRUTTI cherries and mash the bananas. Combine fruit and sugar. ICE CREAM 2 bananas Add gelatin, which has been softened in cold V2 cup crushed pineapple 2 tablespoons lemon juice water and dissolved over hot water. Fold in 3A cup sugar 1 teaspoon gelatin whipped milk (see Method II, page 34). 1 tablespoon cold water Pack in a 1:2 salt-ice mixture or in mechani- 3A cup Pet Milk j V2 teaspoon I prepared cal refrigerator tray. Serves 8. gelatin > for 2 teaspoons \ whipping NOTE : ^ cup chopped nuts may he added if desired. water ;

IV2 cups Pet Milk Chill milk. Add sugar, salt, water, and lemon PINEAPPLE i cup sugar Few grains salt juice to pineapple. Stir thoroughly and chill. SHERBET 1 cup water Then add pineapple mixture to the milk. Freeze 2 tablespoons lemon juice 2XA cups crushed pineapple like any ice cream. Serves 8.

1 cup canned raspberries Force raspberries through a strainer. Add diluted RASPBERRY 1 cup Pet Milk diluted with milk, sugar, salt, lemon juice and vanilla. Freeze MILK SHERBET 1 cup water V2 cup sugar like any ice cream. Serves 6. Few grains salt Juice 1 lemon 1 tablespoon vanilla

% cup sugar 2 cups sliced peaches Mix sugar and peaches and let stand for 30 min- PEACH (about 4 good-sized utes. Force through a coarse sieve. Soak gelatin MOUSSE peaches) V2 teaspoon granulated in cold water until soft. Scald diluted milk in gelatin 1 tablespoon cold water double boiler and add salt and cornstarch, which V3 cup Pet Milk have been mixed with enough cold water to diluted with % cup water form a smooth, thin paste. Cook until mixture V4 teaspoon salt coats the spoon. Pour over egg yolks, return to 1 tablespoon cornstarch 2 egg yolks, beaten double boiler and cook until thick. Remove from % cup Pet Milk j Va teaspoon ( prepared fire, add gelatin and stir until dissolved. Chill. gelatin > for When cool, fold in the peaches, milk which has 2 teaspoons i whipping water been properly chilled and whipped until stiff 1 teaspoon vanilla (see Method II, page 34) and the vanilla. Freeze in mechanical refrigerator tray or in mold packed in a 1:2 salt-ice mixture. Serves 8. BISCUIT Make a syrup by boiling the sugar and water to Vz cup brown sugar VA cup water TORTONI the thread stage. Add gelatin softened in cold 2 teaspoons gelatin water and pour slowly, while beating, into milk 2 tablespoons cold water I cup Pet Milk ) and egg whites which have been whipped to- V2 teaspoon f prepared gelatin 1 for gether until stiff (see Method II, page 34). Add 2 teaspoons whipping water J salt, vanilla, macaroon crumbs and nuts. Freeze 2 egg whites in mechanical refrigerator tray or in mold Speck salt 1 teaspoon vanilla packed in a 1:2 salt-ice mixture. Serves 8. Vz cup dry macaroon crumbs Vz cup nuts PINEAPPLE Heat pineapple juice to boiling point. Add sugar 1 cup pineapple juice 2 tablespoons sugar DELIGHT and salt. Mix cornstarch with enough water to Pinch salt 2 teaspoons cornstarch form a smooth, thin paste and add to hot mix- 1 cup Pet Milk \ ture. Cook until clear and thick, stirring con- Vz teaspoon prepared gelatin for stantly. Chill. Fold in milk that has been prop- 2 teaspoons whipping water J erly chilled and whipped with egg whites until 2 egg whites I cup crushed pineapple, stiff (see Method II, page 34). Add crushed pine- drained apple. Turn into mechanical refrigerator tray or into mold and pack in a 1:2 salt-ice mixture. Serves 8.

BURNT Put sugar into a heavy saucepan, place on stove, Vz cup sugar Vz cup boiling water ALMOND and stir constantly until melted and golden 1 teaspoon granulated gelatin MOUSSE brown. Add boiling water and simmer until 1 tablespoon cold water sugar is entirely dissolved. Add gelatin, which IV2 cups \ Pet Milk I prepared has been softened in cold water. Add yi cup of Va teaspoon I for gelatin / whipping the milk and let stand until thickened. Whip 2 teaspoons 1 water / the rest of the milk (see Method II, page 34) 1 teaspoon vanilla and fold into the first mixture. Add vanilla. VA cup chopped, roasted Freeze in mechanical refrigerator tray or in mold almonds packed in a 1:2 salt-ice mixture until partially frozen. Add nuts, beat well and continue freez- ing. Serves 8.

% cup water CARAMEL Put % cup water and % cup sugar in frying pan 1 cup sugar BISQUE and stir until dissolved, and boil until it becomes 2Vz cups Pet Milk a light brown syrup. Add to y^ cup water and 2 eggs Few grains salt 1 cup milk scalded over hot water. When syrup 1 tablespoon vanilla is melted, add to eggs mixed with y$ cup sugar NOTE: For a delicious and few grains salt. Return to double boiler and variation, add)/* cup coarse- ly ground nuts with the cook, stirring constantly until custard coats the vanilla. spoon. Remove from fire, cool and add 1 fA cups milk and vanilla. Freeze in mechanical refriger- ator tray or in mold packed in a 1:2 salt-ice mixture. Serves 8. 1V2 cups sugar Mix sugar, flour and salt. Add water and boil FROZEN 1 tablespoon flour Y$ teaspoon salt 3 minutes, stirring constantly. Pour mixture over CUSTARD 3 cups boiling water 3 eggs, beaten eggs slowly to prevent curdling. Return to fire 1 tablespoon vanilla and cook 2 minutes longer. Cool, add vanilla 3 cups Pet Milk I iy2 teaspoons f prepared and fold into the milk that has been chilled and gelatin > for 2 teaspoons i whipping whipped stiff (see Method II, page 34). Freeze water ; in mechanical refrigerator tray or in mold packed in a 1:2 salt-ice mixture. Serves 8.

1 y2 teaspoons granulated Soak gelatin in cold water until soft. Melt choc- CHOCOLATE gelatin 2 tablespoons cold water olate in double boiler and add hot water grad- MOUSSE 2 squares chocolate Vi cup hot water ually. Add gelatin and sugar and cook until Vz cup sugar thoroughly blended. Cool; add vanilla and milk, 1 teaspoon vanilla iy4 cups \ which has been properly chilled and whipped Pet Milk I prepared 3/4 teaspoon \ for stiff (see Method II, page 34). Freeze in me- gelatin /whipping chanical refrigerator tray or in mold packed in 2 teaspoons 1 water / a 1:2 salt-ice mixture. Serves 6.

Frozen Custard BUTTERSCOTCH Plain Cake (page 21) Place a scoop of Frozen Custard between and on Butterscotch Sauce top of 2 slices of Plain Cake and pour the Butter- PECAN (page 44) scotch Sauce over it and sprinkle with pecans. SANDWICH

1 can apricots (IV3 cups) Remove apricots from can and cut into small APRICOT Vz cup sugar 1 slice orange pieces. To the syrup remaining in the can add COUPE Frozen Custard Raspberry jam sugar and orange. Bring to the boiling point and let simmer 3 minutes; add apricots and continue the boiling until the syrup is thick and the apricots very soft. Chill. Put 2 tablespoons in each glass, fill with Frozen Custard and garnish with raspberry jam.

Plain or Sponge Cake NORDICA Frozen Custard Toast rounds of Plain or Sponge Cake (see or index) and cool. On each round put 1 table- PEACHES Maple Mousse (page 35 ) Peaches, cut in halves spoonful Frozen Custard or Maple Mousse. Top with half a fresh or canned peach and pour some of the syrup over all.

Frozen Custard Place a scoop of Frozen Custard between warm LUXURO Waffles Butterscotch Sauce Waffles (page 13) and cover with Butterscotch ICE CREAM (page 44) Sauce. Sprinkle with chopped nuts if desired. SANDWICH 39 PINEAPPLE Fill a cool, baked pastry shell (page 32) with c®"ard (page 39) ICE CREAM PIE Frozen Custard. Cover with layer of crushed Crushed pineapple pineapple, well drained. Top with a meringue Me«n«ue made by beating 2 egg whites with 4 table- spoons sugar. Brown quickly in a hot oven (400° F.) and serve immediately.

BAKED Bake Sponge Cake (page 20) in a sheet tin Sponge Cake Frozen Custard ALASKA about 8 x 10 inches. Cool. Cover with Frozen (page 39) or Strawberry Mousse Custard or Strawberry Mousse and cover with (page 37) meringue. (See directions for making under Pine- Meringue apple Ice Cream Pie.) Brown quickly in a hot NOTE : For individual Baked Alaska, cut Sponge oven (400° F.), cut in squares and serve imme- Cake in rounds or squares diately. Serves 9. and proceed as above.

I package lemon gelatin BANANA Dissolve gelatin in boiling water. Add orange 1 cup boiling water CHARLOTTE juice. When slightly thickened, whip until light 1 cup orange juice an Vz cup Pet Milk i RUSSE d fluffy. Fold in milk that has been properly Vi teaspoon r prepared chilled and whipped until stiff (see Method II, gelatin V for 2 teaspoons I whipping page 34). Add bananas just as mixture begins to water ; 3 bananas, cut in small set. Line individual molds with lady fingers or pieces 1 dozen lady fingers or strips of Sponge Cake (page 20) and fill center strips of Sponge Cake with mixture. Chill until firm. Unmold. Serves 6.

SPANISH Soften gelatin in cold water. Scald the diluted 1 tablespoon granulated gelatin CREAM milk in a double boiler. Pour slowly onto beaten Vi cup cold water % cup Pet Milk egg yolks, add sugar and salt, return to the diluted with double boiler and cook, stirring constantly, until % cup water 2 eggs, separated slightly thickened. Remove from the fire and Vz cup sugar stir in the gelatin, add vanilla and cool. When Vs teaspoon salt the custard has cooled fold in the stiffly-beaten 1 teaspoon vanilla egg whites. Pour into molds previously rinsed in cold water and chill thoroughly. Serves 6.

CRANBERRY Combine the diluted milk and y£ cup sugar and Vz cup Pet Milk diluted with SOUFFLE place in the top of a double boiler. When hot, Vz cup water 1 cup sugar pour over egg yolks well beaten together with 3 eggs, separated yi cup sugar and salt. Return to double boiler Vk teaspoon salt 1 cup cooked, sieved and cook until thick, then add cranberry pulp, cranberries 1 tablespoon lemon juice lemon juice, and gelatin, which has been softened 1 tablespoon granulated in cold water. Continue cooking until the gelatin gelatin has dissolved, then turn out and cool. When 1 tablespoon cold water cold, fold in the egg whites stiffly beaten. Pile in serving dishes or in mold rinsed in cold water and serve cold. Serves 6. 3 squares unsweetened Add chocolate to diluted milk, and heat in CHOCOLATE chocolate, cut in pieces 1 cup Pet Milk double boiler. When chocolate is melted, beat ICE-BOX diluted with 1 cup water with egg beater 1 minute, or until blended. CAKE 1V2 tablespoons granulated Soak gelatin in cold water, add sugar and salt, gelatin Vz cup cold water mix well. Add to chocolate mixture and stir 1 cup sugar until gelatin is thoroughly dissolved. Strain. Vs teaspoon salt 1 teaspoon vanilla Chill until slightly thickened, stirring occasion- Lady fingers or slices of Plain Cake (page 21) ally. Add vanilla. Beat well and turn into mold lined with cake. Chill until firm. Unmold. Serves 8. NOTE : This mixture may be poured into individual molds without the cake for a delicious pudding. Serve with Custard Sauce (page 44).

iVz tablespoons granulated Soak gelatin in water 5 minutes. Scald yi ORANGE gelatin 1/2 cup cold water cup milk in double boiler. Add sugar and salt. SPANISH 1/2 cup Pet Milk Pour some of hot mixture over slightly-beaten 3/4 cup sugar CREAM VA teaspoon salt egg yolks, stirring vigorously. Return to double 4 egg yolks IVz cups orange juice boiler, add gelatin and cook until thickened, Grated rind 1 orange stirring constantly. Add orange juice and rind. 1 cup Pet Milk ) Vz teaspoon I prepared Chill. When beginning to set, add 1 cup milk gelatin > for 2 teaspoons l whipping that has been properly chilled and whipped until water ; stiff (see Method II, page 34). Serves 6. Serve cold with Orange Cream Sauce (see page 42).

1 package orange gelatin Dissolve gelatin and sugar in boiling water. NEAPOLITAN 2 tablespoons sugar 1 cup boiling water Add orange juice and chill. When slightly thick- CREAM 1 cup orange juice 1 cup Pet Milk i ened, beat until light and fluffy. Fold in milk Vz teaspo9n I prepared that has been properly chilled and whipped gelatin > for 2 teaspoons \ whipping until stiff (see Method II, page 34). Add fruit water ; Vz cup orange sections and nuts just as gelatin mixture begins to set. (free from membrane) 1 cup peaches, cut in small Turn into mold. Chill. Serves 6. pieces NOTE: PAany pleasing variations may be made by Vz cup pecans, chopped (may be omitted) substituting other fruit Combinations.

1V4 tablespoons granulated gelatin soaked in Soak gelatin in cold water 5 minutes. Scald MINT Vz cup water diluted milk, add sugar, salt and gelatin and BAVARIAN 1 cup Pet Milk diluted with stir until dissolved. Add mint extract, and MOLD 1 cup water enough green coloring to give desired shade. Vz cup sugar Pinch salt Chill. When starting to congeal, fold in milk 3/4 teaspoon mint extract or 4 drops oil of peppermint that has been whipped until stiff (see Method II, J Green vegetable coloring page 34). Chill mixture until slightly stiff. Line Vz cup Pet Milk) VA teasp09n I prepared sides of 1 large mold (or individuals) with gelatin > for Chocolate Lady Fingers (page 23) or Sponge 2 teaspoons i whipping water ; Cake (page 20). Fill center with mint mixture. Chill until firm. Unmold. Serves 6. Soak gelatin in cold water 5 minutes. Scald 1 tablespoon granulated PLAIN gelatin BLANC MANGE diluted milk in double boiler and pour slowly Vi cup cold water 1 cup Pet Milk over egg yolks, sugar and salt that have been diluted with beaten together. Return to double boiler and 1 cup water 2 egg yolks cook until custard coats the spoon, stirring con- V2 cup sugar stantly. Add gelatin and stir until dissolved. Y$ teaspoon salt 1 teaspoon vanilla Cool. Add vanilla and fold in milk that has been 1/2 cup Pet Milk I Vi teaspoon [ prepared properly chilled and whipped until stiff (see gelatin > for 2 teaspoons \ whipping Method II, page 34). Turn into mold and chill water ; until firm. Serves 6. Serve with Butterscotch Sauce (see page 44).

Mix sugar and cocoa together in double boiler. 2 cups sugar CHOCOLATE 1 cup cocoa or BASE (If chocolate is used, melt, and then add sugar.) 6 squares unsweetened chocolate Add cups milk and cook until thick, stirring 2 cups Pet Milk occasionally. Beat until cool and add % cup y8 teaspoon salt milk and salt. NOTE: If this base is -put in a covered jar and placed in the ice box, it will keep for several days.

CHOCOLATE Soak gelatin in cold water 3 minutes. Put choc- 2 tablespoons granulated gelatin dissolved in BAVARIAN olate base, diluted milk and salt in double boiler Vi cup cold water 1 cup Chocolate Base CREAM and stir until smooth. When hot, pour over 1 cup Pet Milk (Made from well-beaten egg yolks, return to double boiler diluted with Chocolate Base) 1 cup water and cook until custard coats the spoon. Add Pinch salt gelatin and stir until dissolved. Cool slightly, 3 eggs, separated add the stiffly-beaten egg whites and vanilla. 1 teaspoon vanilla Turn into molds. Chill until firm. Unmold and serve with Mint Cream Sauce (see page 43). Serves 6.

ORANGE Heat orange juice, lemon juice and sugar to 1 cup orange juice Juice from y2 lemon CREAM boiling point. Mix cornstarch with enough water y2 cup sugar 2 tablespoons cornstarch SAUCE to form a smooth, thin paste and add to hot Vi teaspoon grated orange mixture. Cook until thick and clear, stirring rind Pinch of salt constantly. Remove from fire, add orange rind y2 cup Pet Milk) Vi teaspoon I prepared and salt. Chill. Add to milk that has been prop- gelatin for erly chilled and whipped until stiff (see Method 2 teaspoons { whipping water II, page 34). Serves 6. Various Fruit Cream NOTE: Pineapple, prunes, or the juice from berries (

Vi pound dried apricots Wash and soak apricots overnight in quart of APRICOT 1 quart water IV2 cups sugar water. Cook until soft enough to press through CREAM SAUCE 1 cup water a sieve. Add sugar and cup of water. Heat to 2 tablespoons cornstarch Vi cup Pet Milk boiling point and add cornstarch mixed with enough water to form smooth, thin paste. Cook until thick and clear, stirring constantly. Chill. Add to milk that has been properly chilled and whipped until stiff (see page 34). Serves 6.

1 cup sugar Mix sugar, cornstarch, butter and lemon juice MINT CREAM 3 tablespoons cornstarch 2 teaspoons butter together. Add boiling water and stir until SAUCE No. 1 2 tablespoons lemon juice 2 cups boiling water smooth. Cook until thick and clear, stirring 1 teaspoon mint extract or constantly. Add mint extract and enough green 4 drops oil of peppermint Green vegetable coloring coloring to give desired shade. Chill. Fold in % cup Pet Milk the milk that has been properly chilled and whipped until stiff (see page 34). Serve this sauce on Chocolate Bavarian Cream (page 42). Serves 6.

V2 pound white mint drops Cook candy in boiling water until dissolved. MINT CREAM (size of a nickel) 2 cups boiling water Add lemon juice and cornstarch mixed with SAUCE No. 2 2 tablespoons lemon juice enough water to form a smooth, thin paste. 3 tablespoons cornstarch Green vegetable coloring Cook until thick and clear, stirring constantly. 1/2 cup Pet Milk Add enough green coloring to give desired shade. Chill. Fold in milk that has been properly chilled and whipped until stiff (see page 34). Serves 6.

2 tablespoons butter Melt butter in saucepan; add sugar, water and MAPLE PECAN % cup sugar l /4 cup water corn syrup and boil to 232° F. or until it forms SAUCE 3 tablespoons white corn syrup a very soft ball when tried in cold water. Remove V4 cup Pet Milk from fire; add slowly the milk, flavoring and % teaspoon maple flavoring nuts. Serve hot or cold on ice cream or pudding. V2 cup pecans Serves 6. NOTE: $4 cup maple syrup may be used instead of sugar, water and corn syrup. SPICE AND Mix together the sugar, cornstarch, salt, cinna- % cup sugar 2 tablespoons cornstarch RAISIN SAUCE mon, lemon juice and butter. Add boiling water, Pinch salt stirring constantly to prevent lumping. Cook 1 teaspoon cinnamon 1 teaspoon lemon juice until thick and clear, add raisins and chill. Fold 1 tablespoon butter 1 cup boiling water in milk that has been properly chilled and Vz cup seedless raisins whipped until stiff (see page 34). Serves 6. 1/2 cup Pet Milk NOTE : A perfect sauce for Honey Comb Pudding or Molasses Gingerbread (see index for recipes).

4 tablespoons butter CREAMY HARD Cream butter, add slowly powdered sugar and 3/\ cup powdered sugar SAUCE drop by drop the milk made lukewarm over hot 2 tablespoons Pet Milk V2 teaspoon vanilla water. Flavor with vanilla and lemon extract, VA teaspoon lemon extract and beat until very light. Chill before serving. NOTE: Rum or sherry Serves 6. flavoring may he used in- stead of lemon extract and vanilla.

4 tablespoons butter BUTTERSCOTCH Melt butter in saucepan; add sugar and corn 1*4 cups brown sugar SAUCE syrup and boil to 230° F. or until it forms a very % cup white corn syrup soft ball when tried in cold water. Add the milk 3/4 cup Pet Milk and serve warm on ice cream. Serves 6. NOTE: Por a Butterscotch Sundae, sprinkle with chopped nut meats.

CHOCOLATE Melt chocolate in saucepan over hot water; add 3 squares unsweetened chocolate FUDGE SAUCE water slowly, stirring until smooth. Then add *4 cup water 1 cup sugar sugar and corn syrup. Boil until syrup forms a 3 tablespoons white corn very soft ball when tried in cold water or until syrup 1 cup Pet Milk it reaches 234° F. Add milk and vanilla. Serves 6. 1 teaspoon vanilla NOTE: This sauce may be served hot or cold on ice cream, boiled rice or pudding.

1/2 cup Pet Milk MARSHMALLOW Scald diluted milk in double boiler with marsh- diluted with SAUCE mallows. Pour over slightly-beaten egg yolks to 1/2 cup water 10 marshmallows which salt has been added. Return to double 2 egg yolks boiler and cook slowly 3 to 4 minutes, stirring x/% teaspoon salt 2 egg whites, stiffly beaten constantly. Remove from fire and fold in stiffly- 1 teaspoon vanilla, rum or beaten egg whites. Beat mixture until foamy. sherry flavoring Add flavoring. Serves 6.

CUSTARD Scald diluted milk in double boiler. Pour over 1% cups Pet Milk diluted with SAUCE egg yolks, sugar, cornstarch and salt that have Vz cup water 2 egg yolks been beaten together. Return to double boiler % cup sugar and cook until thickened. Add flavoring. Serves 1 tablespoon cornstarch 14 teaspoon salt 6. Serve with Plain Blanc Mange (page 42). 2 teaspoons vanilla, rum or sherry flavoring Chocolate Fudge cpage 50) Nut Cream Drops (Jage 49)

Mexican Orange Candy (jage 49)

Mints (jage 49) CANDIES

HERE you'll find Pet Milk giving the melt-in-your-mouth texture that is the very hallmark of good candy. The homo- genized milk does it. And then two other important things: less butter used, with the wholesome milk solids taking its place; very much worth-while economy in the saving of the lower cost of the milk. With Pet Milk you can make, in your home, candies that are better than you can buy—better in taste and better in substance. It won't hurt to "reach for" such candy.

Composition of mixture Composition of mixture photographed: photographed: 2 cups sugar 2 cups sugar 1 cup bottled milk Vz cup Pet Milk Boiled 21 minutes to 235° F. Vz cup water Cooled in Hobart mixer to 110° F. Mixture boiled 21 minutes to Beat 11 minutes until crystalliza- 235° F. Cooled in Hobart mixing tion was accomplished. bowl to 110° F. Beat in mixer 13 minutes until crystallization was accomplished.

The above photographs, made under magnifying glass, show the difference between the crystals in candy made with ordinary bottled milk and with Pet Milk. The smaller, more evenly distributed crystals in the Pet Milk candy show the reason why such candy has the smooth, melt-in-your-mouth texture which is always so noticeable in Pet Milk candy. The homogenization of the milk—breaking the fat globules into tiny particles and distributing them evenly through the milk—is the reason for this fine, smooth texture.

Temperature Guide for Candy Making

Temperature registered A little of the candy mixture dropped into cold water 236°-240° Forms soft ball 246°-248° Forms firm ball 260°-270° Forms hard ball 290°-300° Becomes brittle, cracks against side of cup 310° Becomes very brittle 2 cups sugar Cook sugar, chocolate, milk and salt 5 minutes. 1 square unsweetened HONEY NUT chocolate, cut fine Add honey and cook to soft ball stage (236° F.). FUDGE 1 cup Pet Milk Pinch salt Remove from fire, add vanilla and nuts. Cool and VK cup strained honey beat until creamy. Drop from a teaspoon onto Vi teaspoon Vanilla L cup pecans, broken oiled paper to form patties or put into a greased pan and cut into squares when thoroughly cool.

2 cups sugar Stirring occasionally, boil the sugar, salt and Few grains salt CARAMELS 2 cups white corn syrup corn syrup to 245° F. (very thick syrup). Add Vi cup butter 2 cups Pet Milk butter, then milk gradually so that the mixture 1 teaspoon vanilla does not stop boiling at any time. Stir constantly and cook rapidly to the firm bail stage (242° F.). This mixture is* very thick and sticks easily at the last. Add vanilla and pour into a greased pan. Cool thoroughly before cutting. Cut with a heavy, sharp knife using a saw-like motion.

1 tablespoon butter Melt the butter in the pan in which candy is to 2 cups sugar ORANGE Vz cup Pet Milk be cooked. Add sugar, diluted milk and boil to COCONUT diluted with Vi cup water soft ball stage (236° F.) stirring constantly. BALLS 2 teaspoons orange Cool and beat like Chocolate Fudge. Add flower water 2 teaspoons orange juice flavoring and coconut, and work into candy Vi teaspoon grated orange rind until creamy. Using about a tablespoon of candy, 1 cup moist, shredded mold with the hands into even-sized balls. coconut Roll in additional coconut.

1 cup light molasses Boil molasses, sugar, salt, milk and butter BLACK 2 cups sugar Vi teaspoon salt together until a firm ball is formed in cold WALNUT I cup Pet Milk 1 tablespoon butter water (246° F.). Add vanilla. Spread nuts over TAFFY 1 teaspoon vanilla the bottom of a greased pan. Pour taffy over Vz cup walnuts, chopped nuts. Cool until candy can be handled. Pull until stiff and creamy. Cut into pieces and wrap in waxed paper.

IVJ cups sugar Cook together sugar, dates and milk until mix- 1 cup dates, pitted CANDY DATE Vi cup Pet Milk ture forms a soft ball when dropped into cold ROLL Vz cup nuts, chopped 2 teaspoons butter water (236° F.). Remove from fire, set pan in Powdered sugar bowl of cold water and cool to lukewarm. Add chopped nuts and butter. Beat until thick and entirely cold. Turn onto board dusted thickly with powdered sugar and knead until it will mold well. Roll into a long cylinder about 1 inch in diameter and let stand 24 hours. When wanted, cut into slices. BUTTERSCOTCH Put sugars, corn syrup, salt and milk in sauce- 1 cup white sugar Vz cup brown sugar PECAN pan. Stir until sugar is dissolved, bring to boiling V3 cup white corn syrup Few grains salt PATTIES point and boil to 238° F. or until a little dropped Vz cup Pet Milk in cold water will just keep its shape. Remove % cup butter 1 teaspoon vanilla from fire, add butter and vanilla and let stand 10 3A cup pecans, broken minutes. Add nuts. Beat vigorously until thick and creamy. Drop by teaspoons on oiled paper.

CHOCOLATE Cook milk, sugar and syrup together, stirring % cup Pet Milk 2 cups sugar FONDANT constantly until the sugar is dissolved. Continue 1 tablespoon white corn cooking, stirring occasionally until the temper- syrup y2 tablespoon butter ature is 238° F. or until a little dropped in cold iy2 teaspoons vanilla 2 squares unsweetened water forms a soft ball. Remove from the fire, chocolate, melted add butter. Pour on a platter which has been NOTE: If this fondant is rinsed with cold water. When cool, add vanilla not to be used at once keep in and beat until thick. Add the melted chocolate a tightly covered jar. and knead until smooth and well blended.

CHOCOLATE To 1 cup Chocolate Fondant, add cup chopped DREAMS candied cherries and yi. cup chopped pecans. Shape into balls.

PRALINES Mix all ingredients together, except nuts, and 1 cup brown sugar 2 cups white sugar cook to soft ball stage or 236° F. Cool. Add 1 cup 3 tablespoons white corn nuts and beat vigorously until stiff and creamy. syrup 3A cup Pet Milk When mixture is stiff, drop rapidly from a spoon diluted with Vz cup water onto a greased sheet in patties about 4 inches 2 teaspoons maple in diameter. Press remaining pecans into top flavoring surface of each praline. Candy should stiffen iy2 cups pecans immediately. Wrap in oiled paper.

PINEAPPLE Combine milk, sugar and butter. Heat to the 1 cup Pet Milk 3 cups sugar FUDGE boiling point. Add crushed pineapple and cook 2 tablespoons butter 1 cup crushed pineapple, to 236° F. or about 25 minutes, stirring con- drained stantly to prevent burning. Cool. Add lemon 2 teaspoons lemon juice juice and beat until crystallization begins. Pour into greased pan and mark into squares.

COCONUT Combine all dry ingredients. Add milk and Vz cup sugar IVz cups shredded KISSES vanilla and mix well. Drop from a teaspoon onto coconut pan lined with oiled paper. Bake in a moderate 1 tablespoon flour VA cup raisins oven (350° F.) until light brown. This usually Va cup candied cherries takes about 30 minutes. Remove from pan while VA teaspoon salt y4 cup Pet Milk still warm and mold into shape if needed. Vz teaspoon vanilla NOTE : This candy may be served as a fancy tea cake. 2 cups maple syrup MAPLE FUDGE 1 tablespoon white corn Combine maple syrup, corn syrup and milk and syrup place over low flame. Stir constantly until mix- 3/4 cup Pet Milk 3/4 cup walnut meats, ture begins to boil. Continue cooking, without coarsely chopped stirring, until a small amount of syrup forms a soft ball in cold water (236° F.). Remove from fire. Cool to lukewarm. Beat until mixture thickens and loses its gloss. Add nuts and pour at once into greased pan. When cold, cut in squares.

1 cup granulated sugar, caramelized Caramelize the 1 cup of sugar by sifting slowly MEXICAN V4 cup boiling water into a hot frying pan. Shake pan vigorously to ORANGE 2 cups granulated sugar 1 cup Pet Milk prevent burning. Add boiling water to caramel- CANDY Pinch salt ized sugar and boil until sugar is dissolved. Add 2 teaspoons grated orange rind 2 cups sugar, milk and salt and boil to soft ball 1 cup nuts stage (236° F.) stirring constantly. Just before NOTE: This candy makes the candy is done add orange rind. Remove from a delicious icing for plain, spice or white cake. If too fire, cool, beat and add nuts. Drop from a tea- thick to spread easily, thin spoon onto oiled paper. with a little undiluted Pet Milk.

1 tablespoon Pet Milk Add milk to unbeaten egg white and stir in MINTS 1 egg white 2 cups confectioner's gradually enough sugar to handle. Flavor and sugar (about) 1 teaspoon mint extract or drop by teaspoons on oil paper or shape into 4 drops oil of peppermint patties with pastry tube. NOTE: This mixture may be colored with any vegetable coloring.

iy2 cups sugar Mix sugar, diluted milk and corn syrup. Boil NUT CREAM 3^ cup Pet Milk diluted with slowly until a small amount when dropped in DROPS V4 cup water 2 tablespoons white corn cold water will form a soft ball (236° F.). Remove syrup from fire and cool slowly 10 minutes. Add vanilla 1 teaspoon vanilla Pinch of salt and salt. Beat until thick and creamy. Add nuts i/2 cup nuts and drop by teaspoons on oiled paper.

Add Ti cup seeded raisins and cup candied SULTANA cherries to Nut Cream Drops in place of the nuts. NUT CREAMS

1 cup brown sugar Mix sugars and milk well. Bring to the boiling PENOCHE 2 cups white sugar IV2 cups Pet Milk point, stirring until sugar is dissolved. Cook to 2 tablespoons butter 1 teaspoon vanilla 236° F. or until a small amount when dropped 1 cup walnuts into cold water will form a soft ball. Add butter NOTE: For cake icing, and cool until lukewarm, then beat until creamy. omit the nuts. If too thick to Add vanilla and nuts and pour into greased pan. spread easily, thin with a little undiluted Pet Milk. When cold, cut into squares. If mixture should curdle, it will be smooth after beating. CHOCOLATE Melt chocolate over hot water in pan in which 2 squares unsweetened chocolate FUDGE candy is to be cooked. Add sugar, salt and corn 2 cups sugar x/\ teaspoon salt syrup and mix well. Add milk and blend well. 2 tablespoons white Cook rapidly until sugar is dissolved, stirring corn syrup 1 cup Pet Milk constantly. Reduce flame and cook slowly to 236° 1 teaspoon vanilla F. or until mixture forms a soft ball when dropped % cup nuts into cold water. Cool without stirring until the NOTE : No butter is neces- hand can be held comfortably on the bottom of sary in this recipe to produce the pan. Add vanilla. Beat vigorously until candy with a creamy texture. thick and creamy. Add nuts if desired and put into greased pan. Cut into squares when thoroughly cool.

MARSHMALLOW Increase chocolate in Chocolate Fudge to 3 Chocolate Fudge 1 cup marshmallows, cut FUDGE squares. Cook, cool and beat as in Chocolate into bits Fudge. When ready to put into greased pan, add 1 cup marshmallows, cut into bits, in place of the nuts.

Things 1. Cook candy in a smooth saucepan large enough to allow to Remember it to boil. A 2-quart pan is used for all these recipes except caramels, which requires a 3-quart size. When 2. Cook creamy candies rapidly and stir frequently until sugar Making is dissolved, then slowly without stirring. Candy 3. Keep scraping down sugar crystals from the side of the pan with tip of spoon or cheese-cloth wrapped on a fork and dipped in cold water. 4. A candy thermometer is useful but should not be depended upon alone in candy testing since atmospheric pressure varies from time to time. It is well to use in addition to a thermometer the "cold water" test. 5. Make the "cold water" test by removing pan of candy from fire. Fill a small bowl with cold water. Allow candy to fall in small drops rather than large ones into the water. If a drop can be formed into a ball that will hold its shape, the candy is done. Otherwise, continue cooking. 6. Cool creamy candies before beginning to beat. This will prevent sugaring. 7. A wooden spoon is best for stirring. 8. Cooling hot candy mixtures is facilitated by setting the pan in cold water, changing the water when it becomes warm. Do not stir or shake the pan. 9. Candy is ready to beat when the hand may be held on the bottom of the pan with comfort (about 133° F.). 50 EGGS-CHEESE T HE good features of Pet Milk in cooked dishes are well illustrated in the egg and cheese recipes here given. That more of the milk-food substances can be put in the diet, and at the same time that the food can be made more appetizing—these are the two outstanding virtues of Pet Milk, aside from the distinct economy of it. Question might be raised as to the necessity of using more milk with egg and cheese dishes, since the eggs and the cheese are both similar to milk in food composition. The answer is, of course, that it doesn't matter where and how the milk is put in the diet, since it is essential that it be there. And the quantities of milk that can be put in the diet through the use of Pet Milk in these egg and cheese dishes are by no means negligible. In the Cheese Souffle, for example, the full cup of Pet Milk is the equivalent of a pint of extra-rich milk. This recipe, eaten by six adults, would give each of them one- sixth of the minimum requirement of a pint of milk a day which health rules prescribe. And the flavor of the dish is so much improved that they'll like to eat the food.

Without the Use of Butter The one and one-half cups of Pet Milk in the Blushing Bunnies not only give a distinctly better flavor to the food but make it possible to prepare the dish without any butter. In the Noodle Ring the undiluted Pet Milk gives the rich cream and butter flavor which is ordinarily produced with a liberal amount of butter. You will notice also that there is no butter in the Noodle Ring. Omelets are usually made with water. The undiluted Pet Milk in the Omelet recipe included in this section provides not only the desirable quality of fine flavor but adds more wholesome food substance than is ordinarily found in omelets. On Every Menu The recipes in this section enable you to do much in the direction of putting the required amount of milk in the diet. The book as a whole will enable you every day to put in the food for your family the full quota of milk they need, and you'll give them, too, more delicious dishes on every menu. We emphasize the need, because it is important. We know that if our emphasis should help you to use more of this most whole- some milk, we shall have contributed to the better health and happiness of your family. % cup cream cheese Combine cheese with milk, nuts, onion juice and STUFFED 1V2 tablespoons Pet Milk 3 tablespoons chopped green pepper. Fill the stalks of crisp, clean celery CELERY nuts teaspoon onion juice lightly with cheese mixture. Garnish with dashes li/2 teaspoons chopped of paprika. Serves 6. Serve as an appetizer or on green pepper 6 stalks celery lettuce with French Dressing as a salad.

4 hard-cooked eggs Cut eggs lengthwise and remove yolks. Mash DEVILED EGGS 2 tablespoons Pet Milk n • i -n I 1 -r--n 2l/z teaspoons anchovy well with milk and anchovy paste. Fill egg paste whites with the mixture. Chill before serving. Serves 8. Serve as an appetizer or salad. y pouncfyeüow cheese Put milk in double boiler- cheese and salt. PIMIENTO y4 teaspoon salt Cook until thoroughly melted. Beat with wire CHEESE 1% pimientos, chopped beater. Add pimientos and beat well again. BALLS When cool, roll into inch balls and serve with any green salad. NOTE: This mixture may be used as a sandwich spread.

1 tablespoon flour Mix flour and salt. Add milk slowly to make a BLUSHING i/2 teaspoon salt iy2 cups Pet Milk smooth paste. Bring to boiling point, stirring BUNNIES 2 cans tomato soup constantly. Heat tomato soup. Drop eggs one at 6 eggs 12 tablespoons grated a time into hot soup and sprinkle with 6 table- cheese 6 slices cooked ham, or spoons cheese. Cover and let eggs poach slowly 12 slices broiled bacon until whites are set. Arrange ham or bacon on 6 slices toast buttered toast. Place one egg on each serving. Pour soup slowly into hot milk mixture, stir- ring constantly. Pour over eggs and sprinkle with remaining cheese. Serves 6.

2 tablespoons flour Mix the flour, salt and cayenne with a little of CHEESE y2 teaspoon salt Few grains cayenne the milk to a smooth paste. Add it to the remain- SOUFFLE 1 cup Pet Milk 1 cup grated cheese ing milk and bring slowly to the boiling point, 3 eggs, separated stirring constantly. Add cheese and stir until it melts. Remove from fire and pour over beaten egg yolks. When cool, fold in the stiffly-beaten egg whites. Pour into a greased baking dish and set in a pan of warm water. Bake in a moderate oven (375° F.) 45 to 50 minutes. Serve imme- diately. Serves 6. ASPARAGUS Melt butter, add milk, salt and pepper and stir 2 tablespoons butter 1 cup Pet Milk WITH until smooth; add cheese and stir until melted, 1 teaspoon salt y8 teaspoon pepper PIMIENTO then add pimientos. Heat asparagus tips by plac- 1 cup chopped cheese ing over hot water. Arrange on toast and pour 2 tablespoons chopped CHEESE SAUCE pimientos sauce over all. Serves 6. 1 can asparagus or 18 tips 6 slices toast BAKED Mix the flour, salt and pepper with a little of 2 tablespoons flour Vz teaspoon salt NOODLES, the diluted milk to a smooth paste. Add it to y8 teaspoon pepper 1 cup Pet Milk CHEESE AND the remaining milk and bring slowly to the diluted with HAM boiling point, stirring constantly. Put a layer 1 cup water 21/* cups cooked noodles of noodles in a greased casserole, sprinkle with 3/4 cup grated cheese cheese and ham and pour the sauce over it. Then 1 cup cold ham, coarsely add alternate layers of noodles, cheese, ham and ground NOTE: Left-over noodles sauce until all the ingredients are used. Cover and baked, fried or boiled and bake in a hot oven (400° F.) 25 to 30 min- ham may be used. utes. Serves 8.

i/2 cup Pet Milk FONDUE Scald diluted milk in double boiler. Add bread, diluted with (Basic Recipe) butter, well-beaten egg yolks and salt. Cook 1/2 cup water 1 cup bread, cut in small slowly until thickened, stirring occasionally. pieces Cool 5 or 10 minutes and then fold in stiffly- 1 tablespoon butter 3 eggs, separated beaten egg whites. Pour into greased baking dish x/\ teaspoon salt

or individual cups, set in pan of hot water and SUGGESTED LUNCHEON bake in moderate oven (375° F.) 40 minutes or Cheese Fondue* until a knife when inserted will come out clean. Head Lettuce with Serves 6. Russian Dressing* Sliced Oranges Cheese Fondue:Add 1 cup grated cheese to fondue Chocolate Drop Cookies* after egg yolks are added. Cook slowly until cheese is melted and eggs are thickened. SUGGESTED DINNER Cream of Corn Soup* Ham Fondue: Add 1}4 cups ground cooked ham Ham Fondue* just before egg whites are added. Serve with Molded Gelatin Salad Savory Sauce (page 70). with French Dressing Buttered Green Beans Vegetable Fondue: Add cups chopped, left- Caramel Pecan Pie* over vegetables just before egg whites are added. *Recipes are contained in Serve with Sauce a la Queen (page 70). this book. See Index. MACARONI, Cook macaroni in boiling salted water 10 min- 2 cups macaroni Vi teaspoon salt CHEESE AND utes. Simmer mushroom stems and peelings in Vt pound mushrooms water to make a stock. Drain. Slice mushroom XA cup water MUSHROOMS 2 tablespoons butter caps and saute in butter 5 minutes, reserving 4 1 pimiento, chopped 13/4 cups white sauce or 5- Drain macaroni, add mushrooms, pimento, lA cup grated cheese White Sauce (page 78) in which cheese has 6 strips lean bacon been melted. Add yj cup mushroom stock. NOTE: A tasty combina- Turn into baking dish, place bacon strips over tion that may be served oc- top and remaining mushrooms. Bake in hot casionally in place of meat. oven (400° F.) 30 to 40 minutes. Place under flame to finish browning if necessary. Serves 8. 2 eggs Beat eggs, add diluted milk and remaining ingre- CHINESE 1/2 cup Pet Milk diluted with dients. Mix thoroughly and put into greased MOLDS Vz cup water custard cups. Place in a pan of hot water and 1 cup cooked rice 1 cup grated cheese bake in moderate oven (350° F.) 43 minutes. Vz teaspoon salt Serves 6. O V8 teaspoon pepper NOTE: May be served in molds or turned out and arranged on platter.

1 tablespoon butter Melt butter in saucepan, and when bubbling, add 4 tablespoons flour EGG 1 teaspoon salt flour mixed with salt and pepper. Stir until well CROQUETTES Few grains pepper Vz Cup Pet Milk blended, then gradually add diluted milk, and diluted with stir until smooth. Cut up eggs into this thick Vz cup water 4 hard-cooked eggs white sauce while it is still hot. Allow mixture Bread or cracker crumbs to cool and by tablespoonfuls roll in crumbs, then in undiluted Pet Milk and again in crumbs. Fry in deep fat (380° F.) until brown. See Frying Guide, page 10. Drain. Makes 6 croquettes.

2 tablespoons butter Melt butter; add flour mixed with dry ingredi- EGGS A LA 2 tablespoons flour Vz teaspoon salt ents. Pour on gradually the diluted milk and stir GOLDENROD Few grains pepper Vz cup Pet Milk until smooth. Then add whites of hard-cooked diluted with eggs, chopped fine. Spread on toast and force Vz cup water 2 hard-cooked eggs yolks of eggs through potato ricer or strainer on 4 slices toast top of whites. Garnish with parsley. Serves 4.

1 tablespoon butter Melt the butter and finely cut cheese over a low RAREBIT Vz pound American cheese 1 cup Pet Milk flame. Add the milk slowly, stirring constantly, Paprika and cook mixture until slightly thickened (about 5 minutes). Season with paprika and serve on toast, or pour into a jar, cool and keep in a cold place to be used later as a spread for crackers. Makes lf/4 cups.

13/A cups uncooked Cook noodles in boiling salt water until tender. NOODLE RING noodles 2 eggs, separated Drain. Beat egg yolks slightly and gradually VA cup Pet Milk, scalded 1 cup grated cheese pour over them the milk in which cheese has Salt and pepper been melted. Season with the salt, pepper, Wor- 1 teaspoon Worcestershire Sauce cestershire and Chili Sauce. Add noodles. Fold in 3 tablespoons Chili Sauce stiffly-beaten egg whites and pour into greased o NOTE : Chicken a la King, ring mold. Set mold in pan of warm water and Creamed Salmon and Peas, bake in a slow oven (325° F.) until firm (about Creamed Oysters or Tuna Fish 50 minutes or until a silver knife inserted comes or any other creamed combi- out clean). Serves 6. nation can be served in the center of the Noodle Ring. PLAIN Beat egg yolks until thick and lemon colored. 6 eggs, sep irated 6 tablespoons Pet Milk OMELET Add milk and seasonings to taste. Beat egg Salt and pepper whites until stiff and dry. Fold whites into egg- yolk mixture. Pour into hot, greased omelet or frying pan and spread evenly. Cook over a low flame until omelet is a golden brown on the underside. Place in a moderate oven (350° F.) until top is dry and firm. Loosen from pan with spatula and turn out on platter. Serve at once. Serves 6.

Vegetable Omelet: Add 1 cup chopped, left-over vegetables to plain omelet before pouring into pan. Serve with Savory Sauce (page 70).

Spanish Omelet: Mix and cook plain omelet. Serve with Tomato Cream Sauce (page 70) around the omelet.

Luncheon Omelet: Add 1 cup chopped meat, bacon or mushrooms to plain omelet before pour- ing into pan. Serve with Tomato Cream or Savory Sauce (page 70).

SAVORY EGGS Cut eggs in two lengthwise and remove yolks. 6 hot, hard-cooked eggs Salt and pepper Mash yolks, add seasonings, milk, parsley, Vi cup hot Pet Milk anchovy or any desired relish and refill the 1 teaspoon chopped parsley whites. Place on toast and pour White Sauce (see Anchovy paste to taste 6 slices hot, buttered toast page 78) in which bouillon cube has been dis- 1 cup hot, white sauce solved. 1 bouillon cube

SCRAMBLED Beat eggs slightly; add milk, salt and pepper and 5 EGGS pour into hot, greased frying pan. Stir from the Itmp^sdt bottom as mixture thickens and cook until of Vs teaspoon pepper creamy consistency. Serves 5.

TAPIOCA Heat milk in double boiler, add tapioca and 2Vz cups Pet Milk 2 /3 cup quick-cooking CHEESE cook 20 minutes, stirring often. Add cheese, stir tapioca CUTLETS until melted. Remove from fire, add seasonings, iVz cups grated cheese 1 teaspoon prepared allow mixture to cool thoroughly and shape into mustard l/z teaspoon salt cutlets. Roll in crumbs, then in undiluted Pet Ys teaspoon pepper Milk and in crumbs again. Fry in deep fat 2 teaspoons grated onion (360° F.) about 3 minutes or until brown. See Bread or cracker crumbs Frying Guide, page 10. Makes 10 cutlets. Cooked Salad Dressing (page 61) Orange Aspic with Chicken (page 59) SALADS Salad Dressings

"It must suffice here to say that aside .from the liberal use of milk in the many ways in which it can enter into the diet without in any way disturbing our food habits, the desired end is to be attained through the daily consumption of vegetables we class as greens or pot herbs, and through the practice of eating salad dishes twice a day." DR. E. V. MCCOLLUM, The Newer Knowledge of Nutrition* THE DRESSING makes the salad far more than the clothes make the man. Perhaps you do not often think of milk in connection with your salad dressings. But in our need to put more milk in the diet, salad dressings are not to be overlooked. And in our search for good dressings we can't neglect those that can be made with Pet Milk. Eggless Mayonnaise When mayonnaise is mentioned many people think of the extra ounces that may be added through indulgence in this delightful dressing. Dismiss the thought. Our Eggless Mayonnaise made with Pet Milk, may be made with mineral oil, and then it's perfectly harmless to figures. However made it's a delicious dressing. And do not fail to notice the Russian dressing which is made simply by adding the required ingredients to the mayonnaise. Mayonnaise Made with Mineral Oil Instead of Salad Oil Any of the well-known mineral oils, used in these recipes, will make a delightful mayonnaise which is free from the usual objection of mayonnaise—that it is fattening. The mineral oils are not digested or absorbed at all. And such mayonnaise has the further desirable feature of furnish- ing in pleasant form the lubricating quality of the mineral oil which so many people are now finding of benefit. The mineral oil taken in the mayonnaise is just as effective as when taken alone.

BRIDGE LUNCHEONS

Cream of Mushroom Soup (page 73) Spiced Grapes in Ginger Ale Orange Aspic with Chicken (page 59) Sweetbreads with Mushrooms Cheese Straws (page 11) (page 66) in Patty Shells Buttered Asparagus Tips Chocolate Mousse (page 39) Ripe Olives Salted Nuts Mint Cream Sauce (page 43) Frozen Fruit Salad (page 59) Coconut Kisses (page 48) Mexican Orange Candy (page 49)

Fruit Cocktail Fruited Melon Oysters in Brown Sauce (page 68) Shrimp Club Sandwich (page 69) on Toast Points Endive Salad with French Dressing Celery Curls Stuffed Celery (page 53) Apricot Coupe (page 39) Nordica Peaches (page 39) Butterscotch Pecan Patties (page 48) Nut Cream Drops (page 49) 2 cups cooked chicken Cut chicken in small pieces. Soak gelatin in cold ORANGE ASPIC 1 tablespoon granulated gelatin soaked in water and dissolve in boiling stock. Cool and WITH 2 tablespoons cold water add chicken and other ingredients that have been 3A cup chicken stock CHICKEN 1 teaspoon salt mixed together with the milk that has been VI teaspoon white pepper 1 pimiento, chopped whipped stiff (see Frozen Desserts, page 34). 1 small onion, chopped Make orange aspic as follows: % cup Pet Milk

2 tablespoons granulated CU ORANGE ASPIC gelatin Soak gelatin in Y P of the cold juice and dis- 2V2 cups orange juice, solve in remaining juice that has been heated to strained boiling point. Decorate large mold or individual molds with sections of orange. Pour in enough cool aspic to cover. When it begins to stiffen, fill with chicken mixture. Chill until set. Unmold and serve on lettuce or water cress. Serves 8. Serve with Cooked Salad Dressing (see page 61) to which whipped Pet Milk has been added (page 34).

VA CUP Pet Milk Chill Pet Milk and whip with the seasonings. COLE SLAW VA teaspoon salt 1 tablespoon powdered Add the vinegar drop by drop while continuing WITH CREAM sugar 3 tablespoons vinegar the beating. Chill and serve on shredded cabbage DRESSING 2 cups cabbage, finely or lettuce with a dash of paprika on top. shredded Serves 6.

1 cup crushed pineapple Heat crushed pineapple and add sugar and lemon YUM YUM VA to VI Cup sugar Juice of VI lemon juice. Soak gelatin in cold water 10 minutes. SALAD 1 tablespoon granulated Then add hot mixture and stir until gelatin is gelatin VA cup cold water dissolved. When cool and beginning to set, add Vi cup dry yellow cheese, grated grated cheese and milk that has been properly VI cup Pet Milk chilled and whipped until stiff (see page 34). Turn into individual molds and chill. Serve with Cooked Salad Dressing (see page 61). Serves 6.

1 large orange Remove skin and membrane from orange. Cut FROZEN 2 slices canned pineapple 1 banana orange and pineapple in small sections. Slice FRUIT SALAD V4 cup white grapes or cherries banana thin. Seed and peel grapes. Combine 12 Maraschino cherries fruits and chill. Combine salad dressing and milk 1 cup Honey Fruit Dressing (see page 61) that has been properly chilled and whipped (see VI CUP Pet Milk Frozen Desserts, page 34). Add fruits to whipped milk mixture and freeze in mechanical refriger- ator tray or in a mold packed in a 1:2 salt-ice mixture. Serves 8. Serve in squares on lettuce with or without additional Honey Fruit Dressing. NOTE : Y CUP chopped nuts may he added if desired. PET Mix salt, paprika, sugar, mustard, cayenne and 1 teaspoon salt % teaspoon paprika MAYONNAISE milk together. Add oil drop by drop until mix- 1 teaspoon sugar iy8 teaspoons mustard (Basic Recipe) ture thickens a little. Mix lemon juice and vine- Few grains cayenne gar. Add alternately with the oil, 1 teaspoonful VA cup Pet Milk 1 cup olive oil at a time, until all are used, beating thoroughly 1 tablespoon lemon juice after each addition. Ingredients should be very 1 tablespoon vinegar cold. While mixing, set the bowl in a pan of ice NOTE: This dressing has water. Keep in ice box until ready to serve. a texture and a flavor that Makes 2 cups. will appeal to the most ex- acting taste. It requires no eggs—an economy with no sacrifice in the quality of the dressing.

TARTAR SAUCE To 1 cup Pet Mayonnaise add For egg and fish 2 tablespoons chopped 1 tablespoon chopped salads, fried seal- sweet pickle olives 1 tablespoon chopped 1 tablespoon finely lops, oysters, etc. capers chopped chives

CHIFFONADE To 1 cup Pet Mayonnaise add: For heart of lettuce, DRESSING 3 tablespoons chopped 1 tablespoon finely romaine, endive, pickled beets chopped chives or 1 tablespoon chopped onion chicory or water green pepper 1 hard-cooked egg, cress salad 1 tablespoon chopped chopped sweet pickle

SPANISH To 1 cup Pet Mayonnaise add : For mixed vegetable or 2 tablespoons chopped 1 tablespoon chopped molded gelatin DRESSING pimiento olives 1 tablespoon chopped salads green pepper

RUSSIAN To 1 cup Pet Mayonnaise add: For head lettuce, any DRESSING cup thick chili sauce 3 tablespoons chopped of the salad 1 tablespoon chopped stuffed olives greens or shredded pimiento 1 tablespoon chc>pped I tablespoon chopped onion or chives cabbage green pepper

WHIPPED To 1 cup Pet Mayonnaise add : For whole or mixed FRUIT V4 cup Pet Milk, whipped 2 tablespoons chopped fruit salads (see Frozen Desserts, Maraschino cherries DRESSING page 34 ) 2 teaspoons lemon juice

CALIFORNIA To 1 cup Pet Mayonnaise add: For acid fruit salads, DRESSING 3 tablespoons chopped 3 tablespoons chopped such as grapefruit, raisins dates 3 tablespoons chopped orange or pineapple ^ walnuts

CHINESE To 1 cup Pet Mayonnaise add: For combination fruit DRESSING VA cup chopped almonds y4 cup Pet Milk, whipped salads X/A cup currant jelly (see Frozen Desserts, page 34) 2 cups Pet Mayonnaise 1 tablespoon granulated To the Pet Mayonnaise add the remaining FOR gelatin softened in ingredients. DECORATING Vi cup water and dissolved over hot water A pastry tube or a cornucopia made of heavy SALADS AND waxed paper will serve to mold the decorations. COLD MEATS 2 eggs Beat eggs thoroughly, add sugar, salt, paprika, 5 tablespoon* sugar COOKED SALAD 1 teaspoon salt mustard and flour. Heat vinegar to boiling point Few grains paprika DRESSING I teaspoon prepared and pour over egg mixture beating all the time. mustard Add milk gradually and cook in double boiler 3 tablespoons flour Viz cup vinegar until thick, stirring constantly. Cool. Makes 1 cup Pet Milk about 2 cups. NOTE: This makes a thick dressing which can be thinned by adding undiluted Pet Milk. A few table- spoons whipped Pet Milk added to the dressing when ready to use makes a delicious dressing for fruit salad.

1 teaspoon salt Mix thoroughly and gradually fold in milk that MUSTARD 1 tablespoon sugar 2 teaspoons prepared has been properly chilled and whipped (see DRESSING mustard Frozen Desserts, page 34). Serve immediately 6 tablespoons lemon juice Vz cup Pet Milk on any green salad.

Vz cup strained honey or Mix honey, flour and sugar and cook in double HONEY FRUIT maple syrup 1 tablespoon flour boiler 10 minutes. Add lemon juice and .pour DRESSING 2 tablespoons sugar over beaten egg yolks slowly. Cook 5 minutes, Juice 2 medium-sized lemons stirring constantly. Remove from fire and cool, 2 egg yolks V2 cup Pet Milk Fold in milk that has been properly chilled and whipped until stiff (see Frozen Desserts, page 34). Makes 2 cups dressing. NOTE : If the whipped milk is not added until ready for use, this dressing will keep in a covered jar for several days.

1 package cream cheese Mash cheese. Add mayonnaise slowly, blending FROZEN (3 ounces) 3 tablespoons Pet well. Add milk that has been properly chilled CHEESE SALAD Mayonnaise and whipped (see Frozen Desserts, page 34), 1/2 cup Pet Milk Vz cup chopped dates fruit and lemon juice. Pour into a mold and pack Vz cup crushed pineapple 2 tablespoons lemon juice with ice and salt or freeze in mechanical refrig- Lettuce leaves erator tray. Serve on lettuce leaves, with or with- out Honey Fruit Dressing. Serves 6.

2 tablespoons granulated Soak gelatin in water 5 minutes. Dissolve over DEVILED gelatin Vz cup water hot water. Blend together the cheese, pimentos, CHEESE SALAD 1 cup grated cheese nuts, olives and seasonings. Add dissolved gela- 2 pimientos, chopped VA cup nuts, chopped tin to milk that has been properly chilled and Vz cup ripe olives, chopped 1 teaspoon Worcestershire whipped until stiff (see Frozen Desserts, page 34). sauce Fold in cheese mixture. Mold and chill. Serve VA teaspoon mustard Vz teaspoon salt on lettuce with Pet Mayonnaise (see page 60) or Dash cayenne over a slice of pineapple. Serves 8. 1 ciip Pet Milk 6 large pear halves PEAR SALAD Fill pear cavity with the cream cheese that has 6 tablespoons white cream been mixed with nuts. Serve with Honey Fruit cheese Vz cup blanched almonds Salad Dressing (page 61) and lettuce and paprika Honey Fruit Salad Dressing for garnish. Serves 6. Lettuce and paprika

1 cup chopped, cooked CHICKEN Chill all ingredients thoroughly. Mix lightly chicken SALAD with Cooked Salad Dressing (page 61) and serve 3 hard-cooked eggs, chopped cold on lettuce garnished with ripe olives. Vz cup chopped celery Vz cup Cooked Salad Serves 5- Dressing Ripe olives

12 halves peaches PEACH SALAD Fill peach cavities with cherries and nuts that 1 cup white cherries, have been mixed lightly with Cooked Salad seeded VA cup nuts Dressing (page 61). Decorate with ripe olives Cooked Salad Dressing and serve cold on lettuce. Serves 6. Ripe olives and lettuce

ROYAL SALAD Combine ingredients together in the order given IV2 cups finely-shredded cabbage with sufficient Cooked Salad Dressing (page 61) Vz cup diced pineapple Vz cup diced marshmallows to moisten. Serve cold on lettuce. Serves 6. V\ cup chopped nuts Cooked Salad Dressing

VEGETABLE Chill all vegetables thoroughly. Mix lightly 1 cup green beans VA cup peas SALAD with sufficient Spanish Dressing (page 60) tp 1 medium-sized tomato Vz cup chopped celery moisten. Serve on lettuce. Serves 6. Vz tart apple, chopped NOTE : Cooked or canned beans and peas may be used. Spanish Dressing

PINEAPPLE Mix cheese with nuts, milk, pineapple juice and Vz cup cream cheese 3 tablespoons chopped nuts CHEESE sugar. Spread on pineapple slices. Garnish with 2 tablespoons Pet Milk SALAD Honey Fruit Dressing (page 61) green pepper, 1 teaspoon pineapple juice Speck sugar and lettuce. Serves 6. 6 large slices pineapple

WALDORF Mix ingredients in the order given with sufficient IVa cups chopped apples IVA cups chopped celery SALAD Cooked Salad Dressing (page 61) to moisten. Dash salt Serve on lettuce. Serves 6. Vz Cup nuts, chopped Cooked Salad Dressing NOTE : To prevent discoloration of fresh fruits cut for salads, sprinkle generously with lemon juice.

TOMATO Put tomato on toast taking care to have them 6 rounds toast 6 slices tomato CANAPE the same size. Cover with egg and top with a bit 6 slices hard-cooked egg Pet Mayonnaise of Pet Mayonnaise (page 60). Decorate with Stuffed olives stuffed olives. Serves 6. MEATS-FISH and Sauces w HAT has milk to do with meat and fish? Just the difference between meat or fish that are just food, and the same articles so pleasingly and deliciously served as to give distinction to any dinner. Ask the chef at any of the fine hotels of the country to serve you a really fine dinner for some specially favored guests, and the chances are that he'll serve the meat or fish course as a "creamed" dish. And the chances are better still that your guests will be fascinated with the food. The Right Milk For such creamed dishes Pet Milk will delight you. Here, again, the extra richness of the milk is an advantage that no other form of milk can match. Try the recipe you'll find in this book for Oysters in Brown Sauce. They'll give you a new conception of how good oysters can be. Or if there's left-over meat, you'll avoid the joke of "hash" days if you serve the remnant as Creamed Chicken, or whatever the meat may be. The rich Pet Milk makes the meat dish dainty and appetizing and makes it also better food.

Meats Baked In Milk The recipes you'll find for meats baked in milk are unusual. You'll find them extraordinary in quality. Try the Mock Turkey Legs or the Round Steak baked in Pet Milk. The meat is more tender, has better flavor, and then there's the additional milk that goes into the family food. Here once more the extra rich- ness of Pet Milk, and its freshness and sweetness give an extra touch of fine flavor and quality that nothing else would give.

BREAKFAST MENUS

Pineapple Slices Peaches Blueberry Muffins (page 11) Oatmeal Whole Wheat Cereal Butterscotch Biscuits (page 12)

Grapefruit Corn meal Griddle Cakes (page 14) Grape Juice Maple Syrup Bacon Crisps Waffles (page 13) Little Sausages Syrup Sliced Oranges Scrambled Eggs (page 56) Jelly Molded Cereal with Stewed Raisins Quick Coffee Cake (page 14) Toasted Nut and Raisin Bread (page 15) Marmalade Baked Apples Doughnuts (page 14) Orange Juice Plain Omelet (page 56) Grilled Ham and Pineapple on Toast Marmalade Popovers (page 13) Preserves

Sliced Bananas Sliced Pears in Lime Juicc Bran Muffins (page 12) Honey Poached Egg on Toast Cooked Cereal Corn Sticks (page 11) Jelly Recipes for Chocolate, Cocoa and various milk drinks for children will be found on pages 7 and 8. 1 pound beef, ground Mix meat with bread crumbs and seasonings. MEAT LOAF 1/2 pound pork, ground or 1 pound veal, ground Add milk and shape into loaf. Place in a greased Vz pound lamb, ground 1 cup bread crumbs baking pan and lay strips of bacon over the top. 2 tablespoons onion, Bake in moderate oven (350° F.) hours. chopped 3 tablespoons green Serves 6. pepper, minced 2 tablespoons celery, NOTE: The use of undiluted Pet Milk in meat chopped loaf takes the place of the usual egg with equally Salt and pepper VA cup Pet Milk good results. heft-over meats may be used. 3 strips bacon

1 slice ham, 2 inches thick Trim off the fat and cut into small pieces and BAKED HAM 2 tablespoons brown sugar 1 tablespoon flour mix with sugar. Rub the flour into the ham, VA cup water then put into a baking dish. Sprinkle the fat- VA cup Pet Milk sugar mixture over the top and add water. Place in hot oven (425° F.). After 15 minutes reduce the temperature to 275° F. Add the milk 15 min- utes before the end of baking. Two hours are usually required for baking. Enough milk should remain for gravy. Serves 6.

I egg, well beaten Add well-beaten egg, salt and scalded milk to CHICKEN LOAF Vz teaspoon salt VA cup Pet Milk, scalded mashed potatoes. Add chicken, parsley and 11/2 cups mashed potatoes 1 Vz cups cooked chicken, paprika. Turn into greased baking dish and bake chopped in moderate oven (350° F.) until top is browned. 1 teaspoon minced parsley Serves 6. VA teaspoon paprika 6 pork chops Dredge pork in flour, then dip in undiluted Pet BAKED PORK 4 tablespoons shortening 6 sweet potatoes, peeled Milk, then in flour mixed with cracker crumbs. CHOPS 6 apples Seeded raisins Fry in shortening until golden brown in deep 1 teaspoon cinnamon baking pan. Add potatoes and apples that have 3A cup Pet Milk diluted with been peeled, cored and centers filled with raisins 3A cup water and cinnamon. Add diluted milk to which Pinch of soda VA teaspoon pepper soda has been added. Add seasonings. Bake in 2 teaspoons salt very slow oven (240° F.) 1 to \yi hours in covered dish. Add more diluted milk during bak- ing if necessary to keep meat moist. The amount of milk needed depends on size of pork chops and temperature of the baking. Serves 6.

2VA pounds veal cutlet (1 Dredge cutlet in flour. Dip in undiluted Pet Milk, BAKED VEAL piece about 1 VA inches thick) then in bread crumbs, flour, salt and pepper WITH SWEET Vz cup bread crumbs Vz cup flour mixed. Melt shortening in skillet and brown the POTATOES Salt and pepper breaded cutlet well on both sides. Place in pan 2 tablespoons shortening 1/2 cup Pet Milk and add diluted milk with pinch of soda added. diluted with 1/2 cup water Surround with sweet potatoes. Cover and bake Pinch of soda in a slow oven (275° F.) hours. Serves 6. 6 sweet potatoes, peeled SWEETBREADS Soak sweetbreads in cold water 15 to 20 minutes. 2 pairs sweetbreads 1 tablespoon lemon juice WITH Drain. Parboil in enough hot water to cover 1 teaspoon salt V4 cup cracker meal MUSHROOMS with lemon juice and salt 20 minutes. When cold Salt and pepper remove fibers, cut lengthwise, dredge in flour, 4 tablespoons shortening 3A cup Pet Milk then in undiluted Pet Milk, then in cracker meal diluted with seasoned with a little salt and pepper. Brown 3A cup water or liquid off mushrooms in hot shortening. Scald diluted milk. Add flour 2 tablespoons flour that has been mixed to a smooth paste with a 1 cup canned mushrooms

little water, stirring constantly. Pour over NOTE: Undiluted Pet sweetbreads, add mushrooms and heat thor- Milk takes the place of the oughly. Serve on toast. Serves 8. usual egg in breading meats, croquettes or any fried food. NOTE : Serve with buttered asparagus tips or Cheese Souffle (jpage 53) and any green salad for a tempting luncheon combination.

V4 pound mushrooms, CHICKEN A LA Cook mushrooms and green pepper in shorten- sliced KING ing 6 minutes. Add flour combined with pepper Vz green pepper, shredded 3 tablespoons shortening and salt. Blend this mixture with the shortening 6 tablespoons flour as for white sauce. Stir constantly while adding Salt and pepper 2 cups Pet Milk the diluted milk. Cook over flame 3 minutes. diluted with Place in a double boiler and cook 20 minutes. 2 cups chicken broth 3 cups cold chicken, Add diced chicken and pimiento. Serves 8. diced Vz pimiento, shredded NOTE : 2 tablespoons sherry flavoring may be added if desired.

FRICASSEE OF Dredge pieces of rabbit, cut for serving, in flour; 1 medium-sized rabbit 4 tablespoons shortening RABBIT OR dip in undiluted Pet Milk, then in f/f cup flour lVz cups Pet Milk diluted with CHICKEN and yi cup cracker meal or bread crumbs seasoned 1 cup water with 1 teaspoon salt and teaspoon pepper. Pinch baking soda 3 stalks celery, minced Fry in shortening in deep baking pan or frying 1 green pepper, minced pan until golden brown. Add diluted milk and 3 sprigs parsley, minced 1 bay leaf remaining ingredients and bake in slow oven iy2 teaspoons salt (275° F.) until rabbit is tender. Serves 4. Dash pepper

MOCK Cut steak in strips 2 inches wide and 3 inches 1 pound veal steak Salt and pepper TURKEY LEGS long. Sprinkle with salt and pepper and weave 3 tablespoons shortening onto skewers, using 3 or 4 strips for each. Press 3A cup water 3A cup Pet Milk firmly in shape of drumstick. Coat with flour, dip in undiluted Pet Milk and roll in cracker meal or dry bread crumbs. Saute in shortening until golden brown. Add water and bake in a slow oven (325° F.) 1 hour. Reduce temperature to 275° F. Add milk and bake 15 minutes longer. Serves 4. NOTE: Gravy may be made from liquid remaining in the pan. Vs teaspoon pepper Pound pepper, flour and salt into steak. Put BRAISED % cup flour Vi teaspoon salt shortening in skillet and brown steak well on ROUND STEAK 2V2 pounds round steak both sides. Place in pan, surrounded with pota- 2 tablespoons shortening WITH 6 small potatoes, peeled toes and carrots and add diluted milk containing 6 carrots, sliced VEGETABLES 1/2 cup Pet Milk pinch of soda. Cover and bake in a slow oven diluted with (275° F.) hours. Uncover and continue bak- y2 cup water Pinch of soda ing yi hour longer. Serves 6.

2 eggs or 4 egg yolks Beat the eggs slightly. Add the diluted milk, HAM TIMBALES % cup Pet Milk diluted with salt, pepper, paprika and onion juice. Add the % cup water ham. Turn into greased molds. Bake in pan of 1 teaspoon salt Vg teaspoon pepper hot water in moderate oven (350° F.) until firm. 1/4 teaspoon paprika 1 teaspoon onion juice Serve with Savory Sauce (see page 70). Serves 8. 1 cup chopped ham

1/2 cup grated cheese Add cheese to the milk and cook in top of double SARDINE % cup Pet Milk 3 egg yolks boiler until cheese is melted. Pour over beaten RAREBIT 1 teaspoon salt Few drops Tabasco sauce egg yolks gradually, while stirring constantly, Few grains cayenne and cook over hot water until thick, stirring 2 large cans sardines or 18 sardines constantly. Add salt, Tabasco sauce and cayenne. NOTE: A tasty combina- Broil sardines and place on strips of toast. Pour tion for alate evening supper. the hot sauce over them and serve immediately. Serves 6.

iy2 cups Pet Milk Scald milk with onion, mace and parsley, then FISH TURBOT 1 onion, sliced i/8 teaspoon mace remove seasonings. Melt butter, add flour, salt 1 sprig parsley 2 tablespoons butter and pepper. Add hot milk gradually, stirring 3 tablespoons flour constantly. Bring to the boiling point, pour over 1/2 teaspoon salt i/s teaspoon pepper slightly-beaten egg yolks very slowly so as not 2 egg yolks to curdle mixture. Place layer of fish in greased 21/2 cups cooked fish or 1 can fish flakes baking dish. Sprinkle with salt and pepper and 2 tablespoons lemon juice a few drops lemon juice. Cover with sauce and Vi cup buttered crumbs continue alternating layers of fish and sauce NOTE: Canned tuna fish until all are used. Cover with buttered crumbs or salmon will serve equally well. and bake in hot oven (425° F.) 15 minutes or until crumbs are brown. Serves 6.

1 cup macaroni Boil macaroni in salted water until tender. Drain, MACARONIED 1 large can or 2 cups salmon and put into a greased baking dish. Add the SALMON y4 cup Pet Milk Salt and pepper salmon, which has been flaked and the bones 1 tablespoon butter and skin removed. Mix lightly together, and 2 hard-cooked eggs add the milk and seasonings, dotting the butter NOTE: Left-over broiled, over the top. Bake in a moderate oven (375° F.) fried or baked salmon may 15 minutes. Serve hot, garnished with sliced or be used. quartered hard-cooked eggs. Serves 6. BAKED Season halibut with salt and pepper. Dip in flour 1 pound halibut Salt and pepper HALIBUT to coat well, then in undiluted Pet Milk and then 3 tablespoons shortening in cracker meal or fine bread crumbs. Brown in Vi cup hot water Vz green pepper, chopped shortening that has been melted in frying pan. 2 sprigs parsley, chopped 1 small onion, grated Add water and seasonings, mixing well. Cover Vz teaspoon celery salt pan and bake in moderate oven (350° F.) 30 1 small bay leaf 1 teaspoon flour minutes. Mix flour and baking soda to a smooth Pinch baking soda paste with a little cold water and add to milk. Vz cup Pet Milk Heat to boiling point and add to fish. Reduce oven temperature to 230° F. and bake 15 min- utes longer. Serve with gravy remaining in the pan. Serves 4.

SALMON Mix the flour, salt and cayenne with a little of 2 tablespoons flour 1 teaspoon salt SOUFFLE the milk to a smooth paste. Add it to the remain- Few grains cayenne 1 cup Pet Milk ing milk and bring slowly to the boiling point, 1 cup flaked salmon stirring constantly. Remove from fire and add 3 eggs, separated the salmon. Then pour over the beaten egg yolks 1 tablespoon butter and butter. When cool, fold in the stiffly-beaten NOTE : Serve with Corn Pudding, a grapefruit salad egg whites. Pour into a greased baking dish and and Lemon Cake Pie (see set in a pan of warm water. Bake in a moderate index for recipes oven (325° F.) 45 to 50 minutes or until set. Serve immediately. Serves 5.

FISH Melt butter in double boiler. Add gradually the 1 tablespoon butter 4 tablespoons flour CROQUETTES flour, salt and pepper that has been mixed with 1 teaspoon salt Few grains pepper diluted milk to form a smooth, thin paste. Cook 2/3 cup Pet Milk until thickened, stirring constantly to prevent diluted with Vz cup water lumping. Add fish. Cool and shape. Roll in 2 cups fish flakes

cracker crumbs, then in undiluted Pet Milk and NOTE: Chicken, salmon, again in cracker crumbs. Fry in deep fat (360° F.) tuna fish, ham or sweet until brown. See Frying Guide, page 10. potatoes may be substituted Serves 6. for the fish flakes.

OYSTERS IN Drain oysters and reserve liquid to dilute milk. 1 pint oysters 1 tablespoon chopped BROWN SAUCE Brown the onion, carrot and parsley in butter. onion 2 tablespoons chopped Add flour, blend well and cook until brown, then carrot add diluted milk and bouillon cube. Cook over 1 tablespoon chopped parsley a low flame until thick, stirring constantly. Add 2 tablespoons butter oysters and cook gently until edges of oysters 2 tablespoons flour Vz cup Pet Milk curl. Take from fire, pour over beaten egg yolk diluted with Vz cup oyster liquid and gradually add lemon juice. Serve at once on 1 bouillon cube toast or in patty shells. Serves 4. 1 egg yolk 1 teaspoon lemon juice NOTE : I cup mushrooms (canned or fresh) may he added with the onion and carrot if desired. 1 tablespoon butter Melt butter, add flour, salt, paprika and pepper. SHRIMP 2 tablespoons flour 1 teaspoon salt Mix well. Add the diluted milk slowly and WIGGLE Ys teaspoon paprika Vs teaspoon pepper bring to the boiling point, stirring constantly. Vx cup Pet Milk Add shrimps and peas. Heat thoroughly and diluted with Vt cup water serve on thin slices of buttered toast. Serves 6. 1 cup shrimps, fresh or NOTE : An ideal way to use a cup of left-over peas. canned 1 cup cooked peas

3 tablespoons butter Melt butter, add onion and cook 3 minutes. Add CURRIED 3 tablespoons diced onion 3 tablespoons flour flour, curry powder, salt and pepper and mix SHRIMP 2 teaspoons curry powder 1 teaspoon salt thoroughly. Add diluted milk slowly, stirring Few grains pepper constantly until smooth and thick. Cook over iy2 cups Pet Milk diluted with hot water 10 minutes. Drain shrimps, remove Vt cup water dark vein and add to sauce. Heat thoroughly 2 cups canned or cooked shrimps and serve in patty shells or on toast. Serves 6.

2 tablespoons lemon juice Squeeze lemon juice over lobster and let stand 2 cups canned or cooked LOBSTER A LA lobster 10 minutes. Saute in butter 5 minutes, add pep- NEWBURG 3 tablespoons butter y2 teaspoon pepper per, salt and paprika and cook 2 minutes longer. Yx teaspoon salt Add milk gradually and when mixture has thick- Y\ teaspoon paprika % cup Pet Milk ened, pour over slightly-beaten egg yolks. Place 2 egg yolks 2 tablespoons sherry over hot water. Just before serving, add sherry flavoring (if desired) flavoring. Serve in patty shells or on squares of crisp toast. Garnish with parsley. Serves 6. x/x cup fine bread crumbs Mix crumbs and cover bottom of greased baking SCALLOPED y2 cup fine cracker crumbs 1 pint oysters, drained dish, then a layer of oysters. Dot with bits of OYSTERS I tablespoon butter butter and seasonings. Moisten with a little V4 teaspoon salt i/8 teaspoon pepper oyster liquid. Repeat until dish is ^ full but not Dash of nutmeg 1V2 teaspoons finely having more than 2 layers of oysters. Pour milk minced parsley over mixture and bake in moderate oven (325° XA cup liquid off oysters 1 cup Pet Milk F.) about 45 minutes. Place under broiler to brown crumbs if necessary. Serves 5.

2 cups canned or cooked SHRIMP CLUB shrimps Add shrimps to hot White Sauce (page 78). 1% cups White Sauce Pour 1/6 of the mixture over a slice of toast, SANDWICH 12 slices toast 12 tablespoons cheese, cover with second slice of toast, sprinkle with grated 2 tablespoons cheese and top with a slice of 6 slices tomato tomato. Place under flame to melt cheese and broil tomato. Serve immediately. Makes 6 sandwiches.

1 tablespoon fat from pan Blend fat from pan and flour together. Add GRAVY iy2 tablespoons flour y4 cup Pet Milk diluted milk slowly and stir until thick. Season diluted with 3/4 cup hot water with salt and pepper. Strain if lumpy. Makes Salt and pepper 1^2 cups. Melt butter, add flour and seasonings and blend 1 tablespoon butter SAVORY SAUCE 1 tablespoon flour until smooth. Add water, stirring until smooth. Vs teaspoon pepper V4 teaspoon salt Cook directly over flame 3 minutes. Add bouillon Dash paprika cube and milk and continue cooking until cube Vz cup water 1 bouillon cube dissolves, stirring occasionally. Add parsley and 3A cup Pet Milk serve at once. Serves 6. 1 tablespoon finely minced parsley Melt butter, blend in flour and seasonings and 2 tablespoons butter WHITE SAUCE 2 tablespoons flour when smooth and bubbling, add the diluted Vz teaspoon salt Pepper and paprika milk gradually, stirring constantly to prevent 1 cup Pet Milk lumping. Cook 15 to 20 minutes. Use double diluted with 1 cup meat stock or water boiler if possible. Makes cups. off vegetable

2 tablespoons prepared HORSE-RADISH Add horse-radish, meat stock and Worcestershire horse-radish SAUCE sauce to hot White Sauce. Serve with short ribs 1 tablespoon meat stock 1 teaspoon Worcester- of beef or pot roast. Serves 6. shire sauce l3A cups White Sauce

CHEESE SAUCE Add cheese and seasonings to hot White Sauce Vz cup grated cheese Dash pepper and stir until melted. Serve over macaroni, rice Dash paprika or on toast. Serves 6. l3A cups White Sauce

MUSTARD Add mustard to hot White Sauce, remove from 2 tablespoons prepared mustard SAUCE fire and pour over egg yolk. Return to double 13A cups White Sauce boiler and cook until thick. Serve with steamed 1 egg yolk, well beaten fish. Serves 6. TOMATO Add seasonings to the tomatoes and simmer 20 1 stalk celery 1 slice onion CREAM SAUCE minutes; rub through a sieve, add soda and pour 1 bay leaf 1 cup tomatoes slowly into hot White Sauce. Serves 6. Vi teaspoon soda I3A cups White Sauce MOCK Melt butter in double boiler. Blend in flour and 2 tablespoons butter 2 tablespoons flour HOLLANDAISE seasonings and when smooth and bubbling add Vz teaspoon salt Dash pepper SAUCE diluted milk gradually. Cook until thickened, Dash paprika stirring constantly, then pour over egg yolks 1 cup Pet Milk diluted with and add lemon juice. Serves 6. 1 cup water off vegetable NOTE: Serve on such vegetables as asparagus tips, or meat stock 2 egg yolks, well beaten artichokes, broccoli and cauliflower. 1 tablespoon lemon juice

SAUCE A LA Put carrot and onion in saucepan with butter 3A cup grated raw carrot 1 teaspoon grated onion QUEEN and cook slowly 10 minutes, or until brown, 3 tablespoons butter stirring frequently. Add flour and when smooth, 4 tablespoons flour 1 cup chicken or meat add stock and cayenne. Stir until sauce boils. stock Few grains cayenne Add milk, pimiento and olives, cut in strips. 1 cup Pet Milk Serve hot. Serves 6. x/z pimiento, chopped 2 ripe olives NOTE: Meat stock may be made by dissolving 1 bouillon cube in 1 cup boiling water. Cream of Tomato Soup No. 1 (page 74)

wtin Keiser- SOUP s IT is not exaggeration to say that Pet Milk will make for you cream soups that cannot be equaled with the use of any other form of milk. They have these points of superior quality.

J o Finer texture and flavor. The extra richness, the freshness, and the very flavor of the milk itself —these ever-present qualities of Pet Milk make cream soups that are superior—better, more wholesome food. When you use Pet Milk, you make better soup than can be made with ordinary milk or even with cream. You may increase the "richness" of ordinary milk by adding butter or cream. But then you have a mere richness in fat. When you use Pet Milk you get the flavor that the butter or cream could give, and at the same time you get the whole- milk richness—the quality that makes milk—not cream—the most nearly perfect food. n> At Lower Cost. It is not merely that Pet Milk costs less generally than ordinary milk though it does and that is a distinct saving. But you save also the cost of the extra butter you'd use. Pet Milk will give you the fine richness in flavor at less cost than can be had from the use of either butter or cream.

The photograph at the left is of bottled milk through a magni- fying glass. The circular spots are the fat globules of the milk. Note the large and uneven size. The photograph at the right, through the same magnifying glass, is of Pet Milk. The small, regularly distributed dots represent the fat in the milk after the globules have been broken into tiny particles by homogeniza- tion. This condition of the milk is the reason why cream soups made with Pet Milk have such fine, smooth texture. And the broken up globules never separate as they do in ordinary milk by rising to the top of the bottle. This accounts for the rich, creamy flavor of the'soups—especially noticeable also in creamed vegetables—in all creamed dishes. 72 1 Vfe tablespoons quick- cooking tapioca Add tapioca to chicken broth and cook in double CREAM OF 4 cups hot chicken broth boiler until tapioca is transparent. Scald milk CHICKEN SOUP 2V4 cups Pet Milk 1 slice onion with onion and celery. Remove onion and add 1 stalk celery, chopped tapioca mixture and eggs. Season and serve at 2 hard-cooked eggs, ) chopped once. Serves 6. Salt and pepper

1 cup dried lima beans Wash beans, cover with water and soak for CREAM OF LIMA 6 cups cold water 4 slices medium carrot several hours. Drain. Add 6 cups water and cook BEAN SOUP 2 slices medium onion 4 sprigs parsley slowly until tender, about 1 hour. After cooking 1 teaspoon peppercorns hour, add vegetables and peppercorns. When 2 cups Pet Milk 1 tablespoon Worcester- beans are tender, rub through a sieve. There shire sauce should be 3 cups of pulp and liquid. If not, add Few drops tabasco (if desired) water. In the meantime have milk heated to 2 teaspoons salt scalding point. Combine bean pulp and season- ings with milk just before serving. Serves 6.

2 cups canned corn Cook corn, onion, salt, pepper and paprika CREAM OF 1 slice onion 1 teaspoon salt together 15 minutes. Rub through a sieve. Melt CORN SOUP Vs teaspoon pepper Vi teaspoon paprika butter, add flour and mix well. Add the diluted 1 tablespoon butter milk slowly and bring to the boiling point, stir- 2 tablespoons flour li/2 cups Pet Milk ring constantly. Add the corn to the white diluted with sauce, heat thoroughly and serve immediately. V% cup water Serves 6.

Vz pound fresh mushrooms, CREAM OF peeled, or Chop mushrooms, add to broth, add onion and 1 small can mushrooms simmer 20 minutes. Melt butter; when bubbling MUSHROOM 2 cups chicken or veal broth add flour, stir until smooth and add to boiling SOUP 1 slice onion broth gradually, while stirring constantly. Add 4 tablespoons butter 4 tablespoons flour the milk, season to taste with salt and pepper 2 cups Pet Milk and serve very hot. Serves 6. Salt and pepper NOTE : Broth may be made by dissolving 2 bouillon cubes in 2 cups boiling water.

2 bunches green onions or Saute onions in butter 5 minutes, being careful ONION AU 3 dry onions, chopped 3 tablespoons butter not to brown them. Add broth, and simmer GRATIN SOUP 3 cups beef broth until onions are tender, then add milk and sea- 2V4 cups Pet Milk Dash cayenne sonings. Sprinkle rolls with cheese and set under Salt and pepper 3 stale rolls, cut in halves broiling flame to melt cheese. Place rolls in soup 1 cup grated cheese plates, cover with soup and serve at once. Serves 6. NOTE: Beef broth may be made by dissolving 3 bouillon cubes in 3 cups boiling water. 1 pint oysters including OYSTER STEW Clean oysters carefully for bits of shell. Put in any liquid saucepan with butter and cook gently until 2 tablespoons butter 2Va cups Pet Milk edges curl. Add to diluted milk that has been diluted with scalded with bay leaf and seasonings. Serve at lx/z cups water Bit of bay leaf once. Serves 6. Salt and pepper

2 tablespoons butter CORN Cook butter and onion in kettle until onion is 1 medium onion, chopped CHOWDER yellow. Add potatoes, corn and water. Cook 2 cups diced potatoes 2 cups canned corn until potatoes are tender. Add milk, salt, pap- 1 Vz cups water rika and pepper. Cook 3 minutes. Serves 6. 2Vz cups Pet Milk iVz teaspoons salt NOTE : Brown 3 slices bacon cut in small pieces and Dash paprika add just before serving for a pleasing variation. Dash pepper

Cook tomatoes, sugar, pepper, onion, cloves and 3 cups stewed or canned CREAM OF tomatoes TOMATO SOUP salt together 13 minutes. Rub through a sieve. 2 teaspoons sugar VA teaspoon pepper No. 1 Melt butter, add flour and mix well. Add milk 2 tablespoons onion, (for stewed or canned slowly and bring to the boiling point, stirring chopped tomatoes) 2 whole cloves constantly. Add soda to tomatoes and stir until 1 Vz teaspoons salt dissolved. Pour the tomato juice into the white 1 tablespoon butter iVz tablespoons flour sauce, and serve immediately with crisp crackers. iy3 cups Pet Milk Serves 4. YA teaspoon soda NOTE : The secret of making Tomato Cream Soup is to remove both tomato mixture and milk from the fire and combine immediately.

VEGETABLE Saute onions and parsley in butter until they Vz cup onions, diced 3 sprigs parsley CHOWDER begin to brown. Add liquid off celery and car- 2 tablespoons butter 2 cups liquid off celery rots and boil hard 5 minutes. Add celery, carrots Vz to 1 cup liquid off and peas, also salt and pepper and boil until carrots 1 cup cooked celery vegetables are tender. Heat milk, add to vege- 1 cup carrots, cooked or tables just before serving. Put several tablespoons canned 2 cups peas of bread crumbs in bottom of each serving dish. 2 teaspoons salt Vz teaspoon pepper Cover with hot chowder and serve at once. 2 cups Pet Milk Serves 8. 1 to 2 cups whole wheat bread, crumbled

1 medium-sized onion, CREAM OF Without browning, cook the onion slowly in chopped CARROT SOUP butter 5 minutes. Add crumbs, stock, liquid off 2 tablespoons butter Vz cup fine bread crumbs carrots, salt, pepper and sugar and simmer 20 3 cups chicken or meat minutes. Add the carrots and milk. Reheat and stock Vz cup liquid off carrots serve at once. Serves 6. 1 teaspoon salt NOTE: Meat stock may be made by dissolving 3 Dash white pepper 1 tablespoon sugar bouillon cubes in 3 cups boiling water. By using 2 cups cooked or canned chicken or meat stock to dilute the Pet Milk, a de- carrots, drained iy2 cups Pet Milk lightful flavor is produced which makes carrot soup a new and wholesome delicacy. 4 good-sized potatoes 3 large slices onion Boil the potatoes and onion in the quarts of POTATO SOUP iy2 quarts boiling water water to which salt has been added. When ten- 2 teaspoons salt der, drain, rice and mash. Save the water that iy2 cups Pet Milk diluted with is drained from the potatoes. There should be - / iy2 cups water drained from cooked potatoes cups. If not, add water. There should be 3 3 sprigs parsley cups mashed potatoes. Scald the diluted milk Dash cayenne Dash celery salt in a double boiler with the parsley; add slowly NOTE: Cooking water to the hot mashed potato, stirring to keep from potatoes is used to di- smooth. Add cayenne and celery salt. Serve at lute the Pet Milk. It once. Serves 6. couldnt be used with bottled milk. This puts more milk solids in the soup.

1 pound spinach 1 pint boiling water Wash spinach thoroughly and cook for 10 min- CREAM OF Pinch of soda utes in boiling water to which has been added SPINACH SOUP V4 teaspoon salt 1 small onion, sliced the baking soda and salt. Drain off the water Leaves from 1 stalk celery and to 2 cups of liquid add onion and celery l3A cups White Sauce leaves. Boil for 20 minutes and strain. Add White Sauce (page 76). Add f/i cup of cooked spinach chopped fine. Serves 6.

1 bunch or 18 tips canned asparagus Remove scales and tough outside portions from ASPARAGUS 1 slice medium onion lower end of stalks. Wash and cut off the tips SOUP 1 tablespoon parsley, chopped about three inches long. Cook stalks, onion and 2 tablespoons butter parsley in enough water to cover until almost 4 tablespoons flour 2 teaspoons salt done. Add tips and finish cooking. This will 2Vi cups chicken or meat stock require 8 or 10 minutes. Remove tips. Press I3A cups Pet Milk stalks through a sieve. (If canned asparagus is NOTE: Meat stock may used, press stalks through sieve and reserve tips.) be made by dissolving 2 There should be 2^3 cups of pulp and liquid. If bouillon cubes in cups boiling water. not, add water. In the meantime, prepare a white sauce of the butter, flour, salt, stock and milk. Add pulp and reheat. When ready to serve add asparagus tips. Serves 8.

1 tablespoon tapioca 1 tablespoon onion, Add tapioca, onion, butter and seasonings to SALMON chopped diluted milk and cook in double boiler 15 min- BISQUE 1 tablespoon butter 1 teaspoon salt utes or until tapioca is clear, stirring frequently. y8 teaspoon paprika Add salmon and parsley. Heat thoroughly and i/8 teaspoon pepper iy2 cups Pet Milk serve immediately. Serves 6. diluted with 1/2 cup water or salmon NOTE: Lobster may be substitued for the salmon. A stock hearty soup that needs only the addition of a salad 1 cup salmon, flaked 1 tablespoon parsley, and light dessert for a well-balanced meal. chopped 2 slices bacon CLAM Cut bacon in small pieces and fry until light 4 tablespoons onion, CHOWDER brown. Add onion and cook until yellow; add finely cut 1 cup hot water water and cook until tender. Mix chowder and 1 can clam chowder milk, add bacon and onion and heat slowly to % cup Pet Milk boiling point. Serve immediately. Serves 4.

Cook onion in butter until yellow. Blend in flour 2 tablespoons chopped LETTUCE SOUP onion and add water gradually, stirring constantly to 2 tablespoons butter 2 tablespoons flour prevent lumping. Add bouillon cubes and season- 2 cups boiling water ings. Cook slowly 10 minutes. Add milk and 2 bouillon cubes Yz teaspoon salt lettuce, bring to the boiling point and serve Ys teaspoon pepper 2 cups Pet Milk immediately. Serves 6. IV2 cups chopped lettuce NOTE: Use outside leaves of lettuce. 2 cups beef broth may be substituted for bouillon cubes and water.

BASIC WHITE Melt butter in double boiler. Add flour, salt, 2 tablespoons butter 2 tablespoons flour SAUCE pepper and paprika. When smooth and bubbling, Yz teaspoon salt (for cream soups) Few grains pepper add diluted milk gradually, stirring constantly Y\ teaspoon paprika to prevent lumping. Cook 15 to 20 minutes. Add 1 cup Pet Milk diluted with grated onion. Makes 1Y cups. 1 cup water off vegetable 1 teaspoon grated onion

FOR A VARIETY Put 1 cup of any of these vegetables (cooked or Corn OF CREAM canned) through a ricer or strainer and add to Peas SOUPS basic white sauce. Heat thoroughly and serve Green beans immediately. This amount serves 4. Cabbage Lima beans Cook cauliflower, cabbage, beans, peas, etc., in an open Onions kettle. Use the valuable cooking water off fresh vege- Potatoes tables or the liquid off canned vegetables to dilute the Carrots Pet Milk. You put more milk solids in the soup, some Mushrooms of the vegetable solids are saved and you keep the fine Cauliflower flavor that is in the liquid. Tomatoes If chicken or meat stock is used to dilute the Pet Milk Spinach Asparagus in cream of spinach, carrot or celery soup a delightful Sweet potatoes flavor is produced which makes these otherwise bland Celery soups a new and wholesome delicacy. Turnips

CREAM OF To the contents of a can of tomato soup, add an 1 can tomato soup Pet Milk to fill can TOMATO SOUP equal quantity of Pet Milk. Heat, but do not boil, Yz teaspoon salt No. 2 stirring constantly. Add salt and serve im- (Using canned soup as a mediately. Serves 4. base)

CREAM OF To the contents of a can of bean soup, add an 1 can bean soup Pet Milk to fill can BEAN SOUP equal quantity of Pet Milk. Heat slowly to the 1 tablespoon grated boiling point, stirring constantly. Add onion and onion YK teaspoon salt salt and serve immediately. Serves 4. VEGETABLES

OUNDS like exaggeration to say that it's a crime against the rules of good health not to serve creamed vegetables, but it is almost literally true. Vege- tables are a very, very important part of our diet. And so often the family has little enthusiasm for them. A prominent cooking authority recently said that the lack of interest in vegetables by fathers and sons is a reflection on our cooking. That lack of interest can be largely, if not, indeed, wholly overcome by serving creamed vegetables. And that accom- plishes two much-needed things—gets the vegetables eaten, and, at the same time, puts the additional milk in the diet that all of us need for better health and vigor. "The writers entertain no doubt as to the desirability of a liberal use of vegetables in the feeding of children, but the vegetables should be used in addition to a liberal allowance of milk and should not be allowed to reduce the amount of milk consumed. DR. WALTER H. EDDY, Teachcrs College, Columbia University, Book entitled "Nutrition" In creaming your vegetables you want the sauce rich and creamy and you need to preserve all the fine flavor and the valuable vegetable substance—particularly the minerals that are likely to be cooked out in the water. You will accomplish both purposes if you cream your vegetables with Pet Milk.

The Milk Makes the Difference Because Pet Milk is more than twice as rich as ordinary milk you can add to it an equal amount of the cooking water from the vegetables or the liquid from canned vegetables. Pet Milk, so diluted, is richer in milk substances than the milk you ordinarily buy in bottles and it also contains the valuable vegetable substances that cook out into the cooking water. If you added this water to ordinary milk the sauce would be thin and watery. If you used more flour to thicken the sauce you'd have neither the flavor nor the good food substance that Pet Milk provides. Vegetables creamed with Pet Milk are the best creamed vegetables that can be made—best in taste—best in health-and- vigor-building food substance. Your family will like to eat them, will be better for having eaten—will welcome the vegetables in the meal.

Basic White Sauce Recipe—for creaming vegetables 2 tablespoons butter 2 tablespoons flour * Melt butter, blend in flour and seasonings, x/t teaspoon salt and when smooth and bubbling, add the Few grains pepper and paprika diluted milk gradually, stirring constantly I cup Pet Milk to prevent lumping. Cook 15 to 20 min- diluted with 1 cup water off utes. Use double boiler if possible. Makes vegetable 1% cups of sauce. In cooking fresh vegetables one-half teaspoon of salt added to the water in which they are cooked gives them much better flavor. When creaming potatoes, carrots, spin- ach or peas, one teaspoon of onion juice added to the sauce makes it very delicious.

NOTE/ Cook cauliflower, cabbage, Brussels sprouts, beans, peas, etc., in an open kettle. A small amount of vinegar added to water in which red cabbage or beets are cooking a few minutes before they are done will help to retain their brilliant color. Use this sauce for creaming— beans . . . Brussels sprouts . . . cabbage . . . corn . . . celery carrots . . . kohlrabi . . . oyster plant . . . small new potatoes . . . peas . . . parsnips . . . turnips . . . mushrooms . . . onions . . . beets . . . eggplant . . . broccoli . . . cauliflower . . . fresh spinach . .. asparagus These vegetables may be creamed together— carrots and peas . . . potatoes and peas . . . carrots and mushrooms . . . green pepper and cabbage . . . Brussels sprouts and beans . . . corn and lima beans . . . cabbage and celery , . . turnips and onions 1 large head cauliflower Break cauliflower into flowerets. Cook in boiling SCALLOPED 2 tablespoons butter 1 small onion, water until tender. Drain and arrange in greased CAULIFLOWER & finely minced 3 tablespoons flour casserole. Melt butter in saucepan, add MUSHROOMS 1 cup Pet Milk onion and cook until tender. Then add flour, diluted with 3A cup liquid off stirring constantly. When smooth, add diluted mushrooms milk gradually. Cook until thickened, then add 1 teaspoon salt i/8 teaspoon paprika salt, paprika and mushroom slices. Pour this sauce 1 cup canned mushrooms, over cauliflower and sprinkle top with bread sliced, or Yz lb. fresh mushrooms, sauted crumbs. Bake in a moderate oven (350° F.) about Vi cup bread crumbs 10 minutes or until crumbs are brown. Serves 8.

1 medium-sized eggplant Peel, dice and cook eggplant in salt water until EGGPLANT x/t cup bread crumbs Yz teaspoon salt tender. Drain. Place layer of eggplant in bottom AU GRATIN Dash pepper V* cup grated cheese of buttered baking dish, using about half, add YA cup Pet Milk layer of bread crumbs, seasonings and remainder diluted with YA cup water of eggplant and crumbs. Top with grated cheese and over all pour the diluted milk. Bake in NOTE: For plain baked eggplant—Omit cheese and hot oven (400° F.) about 20 minutes. Serves 6. add 2 tablespoons minced To bake in shell, scoop out, dice and cook as onion and 1 teaspoon minced directed above, reserving shell to fill with parsley. mixture for baking.

1 tablespoon butter Melt butter, stir in the flour and slowly add the BEETS IN 1 tablespoon flour YA cup liquid off beets beet liquid. Add orange juice and rind, salt, ORANGE Yz cup orange juice 1 teaspoon grated pepper and sugar. Cook, stirring constantly, SAUCE orange rind until thick and smooth. Scald milk. Remove from Yz teaspoon salt Ys teaspoon pepper fire and add slowly the orange juice mixture, stir- 1 teaspoon sugar ring constantly. Add hot beets and serve imme- YA cup Pet Milk 2 cups cooked or canned diately. Serves 6. beets, diced

I Yz cups uncooked Cook macaroni in boiling salt water until tender. MACARONI macaroni 1 cup grated cheese Drain in colander and rinse with cold water. Mix LOAF 1 cup soft bread crumbs 1 tablespoon parsley ingredients in order given. Put in greased pan, Yz teaspoon salt place in pan of hot water and bake in moderate 1 cup Pet Milk, scalded 2 eggs, well-beaten oven (350° F.) until firm. Serve with white sauce 2 pimientos to which yi. cup mushrooms has been added. 1 tablespoon onion Serves 6. NOTE: Chop parsley, pimientos and onion before using.

1 medium head cabbage Wash cabbage carefully and cook until partially STUFFED (red or white) 1 cup left-over vegetables tender in salted water. Turn upside down to CABBAGE or meat, chopped fine 1 cup bread crumbs drain. Mix meat, crumbs, white sauce and sea- 1 cup white sauce sonings together. Turn back leaves of cabbage 2 tablespoons minced parsley carefully and arrange filling between. Tie with 1 teaspoon thyme or string or wrap in cheese cloth and cook slowly I clove garlic Yx teaspoon salt with filling side up until tender. Serves 6. Dash pepper USE PET MILK undiluted instead of the usual egg, in your croquettes — then dip them in the undiluted milk, and roll in bread crumbs for frying—there never were such delicious croquettes.

SCALLOPED VEGETABLES — made with Pet Milk require less butter and still they have a superi- or, rich, cream and butter flavor.

VEGETABLE Melt butter in double boiler. Add gradually the 2 teaspoons butter 2 tablespoons flour CROQUETTES flour, salt and pepper that have been mixed with V2 teaspoon salt Few grains pepper diluted milk to form a smooth, thin paste. Cook 1/3 cup Pet Milk until thickened, stirring constantly to prevent diluted with 3 tablespoons water lumping. Add vegetables. Cool and shape into 1 teaspoon grated onion croquettes. Roll in cracker meal or fine bread 1 cup left-over vegetables, crumbs, then in undiluted Pet Milk and again chopped and drained in crumbs. Fry in deep fat (380° F.) until brown. Makes 6 croquettes.

1 tablespoon butter SCALLOPED Melt the butter, add flour, salt and pepper and 1 tablespoon flour CABBAGE mix well. Add the diluted milk slowly and bring V2 teaspoon salt to the boiling point, stirring constantly. Add Vs teaspoon pepper V2 cup Pet Milk the cabbage and put into a greased baking dish. diluted with Vi cup water off cabbage Sprinkle the top with bread crumbs. Bake in 2 y2 cups cooked cabbage, a moderate oven (350° F.) 20 minutes or until chopped 3A cup soft bread crumbs, crumbs are brown. Serves 6. buttered

CELERY 2 cups celery, diced Wash and dice celery. Chop onions fine. Cook 2 small onions CUSTARD vegetables in diluted milk until partially tender. 1 cup Pet Milk diluted with Add seasonings and pour over eggs beaten slight- 1 cup water ly. Turn into greased baking dish or individual 1 teaspoon salt Dash pepper molds, place in pan of hot water and bake in a 4 eggs slow oven (325° F.) until firm. Serves 6. 80 lVa pounds broccoli Soak broccoli, heads down in cold water. Cook, BAKED 1 cup Pet Milk diluted with heads up, in boiling salted water in uncovered BROCCOLI 1 cup water off broccoli kettle until tender, about 30 to 45 minutes. or meat broth 1 tablespoon butter Prepare white sauce of diluted milk, butter, 1 tablespoon flour 1 teaspoon salt flour, salt and pepper. Put broccoli in baking Pepper dish, cover with white sauce and sprinkle with Vz cup buttered crumbs VA cup grated cheese crumbs mixed with cheese. Bake in moderate oven (350° F.) until crumbs are brown. Serves 6.

6 green peppers Cut off top and remove seeds from green peppers. STUFFED 2 cups left-over creamed cabbage, beans, peas, etc. Drop in boiling water 5 minutes. Drain and fill GREEN PEPPERS Vz cup buttered bread crumbs with left-over creamed vegetables. Cover with crumbs and bake in a moderate oven (350° F.) until crumbs are brown. Serves 6.

NOTE: Left-over creamed Scoop out 6 tomatoes to form cups. Fill with STUFFED chicken, ham or chipped beef mixture and proceed as directed above. Serves 6. TOMATOES may be used.

1 tablespoon butter, Add butter, salt, pepper and milk to spinach. SPINACH PUFF melted Salt and pepper Add well-beaten egg yolks. Fold in stiffly-beaten Vz cup Pet Milk 2 cups cooked spinach, whites of eggs. Bake in a greased baking dish chopped placed in pan of hot water in moderate oven 2 eggs, separated (350° F.) until firm. Serves 6.

1 medium-sized head Break cauliflower into flowerets and cook in CAULIFLOWER cauliflower 2 eggs water until tender. Put into individual, greased TIMBALES Vz cup Pet Milk diluted with molds. Beat eggs, add diluted milk, seasonings Vz cup water off cauli- and cheese. Fill molds with egg mixture, place flower VA teaspoon salt in pan of hot water and bake in moderate oven Dash pepper 6 tablespoons grated (350° F.) about 40 minutes. Turn out and serve cheese with Tomato Cream Sauce (page 70). Serves 6.

2 tablespoons butter Melt butter in double boiler. Blend in flour and ASPARAGUS 4 tablespoons flour Salt and pepper seasonings and when smooth and bubbling, add SOUFFLE 1 cup Pet Milk diluted with diluted milk gradually, stirring constantly to 1 cup liquid off asparagus keep smooth. Cook until thickened. Remove 4 eggs, separated 1 can asparagus from fire, pour over well-beaten egg yolks and (or 18 tips) cook until custard coats the spoon. When slightly NOTE: Serve with Tapi- cool, beat egg whites and fold into sauce. oca Cheese Cutlets (page 56) Grease casserole, line with asparagus and fill and any green salad for a delightfiil luncheon combi- with mixture. Place in pan of hot water and bake in moderate oven (350° F.) lyi hours or until firm. Serves 6. STUFFED Place whole head of cauliflower in boiling, 1 head cauliflower I cup cold water CAULIFLOWER salted water and cook 20 minutes, or until nearly 4 slices stale bread 1 onion, chopped tender. Remove to a colander to drain and cool 2 tablespoons butter so it can be handled. Pour cold water over bread 2 cups baked or fried ham, chopped and let stand. Saute onion in butter until yellow Yx teaspoon celery salt and soft. Add ham and stir until heated through. Salt and pepper V4 cup Pet Milk Squeeze bread dry, add ham, seasonings and SUGGESTED DINNER milk. Mix well. Place cauliflower in greased Tomato Juice Cocktail* casserole, stuff dressing between flowerets, pack- Stuffed Cauliflower* ing the rest around the outside. Sprinkle with Beets in Orange Sauce* undiluted Pet Milk and bake in a moderate oven Water Cress Salad— French Dressing (350° F.) 30 minutes. The cauliflower should be Corn Sticks* slightly browned. Serves 6. Banana Charlotte Russe* *See index for recipes.

SWEET Bake potatoes until soft, peel, mash and add 6 medium-sized sweet potatoes POTATOES salt, pepper, milk and butter. Beat until smooth; lYx teaspoons salt Ys teaspoon pepper DE LUXE add pecans broken in pieces; place in greased 1/4 cup Pet Milk baking dish, cover top with marshmallows and 3 tablespoons butter V4 cup shelled pecans bake in moderate oven (350° F.) until marsh- Marshmallows mallows are slightly brown. Serve at once. Serves 6. CORN Chop the corn. Beat eggs slightly and mix all 2 cups corn, fresh or canned PUDDING ingredients together. Pour into a greased pud- 2 eggs 1 teaspoon salt ding dish and bake in a moderate oven (350° F.) Ys teaspoon pepper until firm. Serves 6. 2 tablespoons melted shortening NOTE: For a pleasing variation, add yj cup chop- 2 tablespoons sugar ped walnuts and 2 teaspoons grated onion. % cup Pet Milk

CAULIFLOWER Soak the cauliflower in salt water for f/2 hour. 1 head cauliflower 2 tablespoons flour AU GRATIN Drain. Boil in salted water until tender. Mix 1 teaspoon salt Ys teaspoon paprika the flour, salt, paprika and cayenne with a little Few grains cayenne of the diluted milk to a smooth paste. Add it to Yx cup Pet Milk diluted with the remaining diluted milk and bring slowly to Yx cup water off cauli* the boiling point, stirring constantly. Separate flower the cauliflower into pieces and put into a greased 3/4 cup grated cheese baking dish. Pour the sauce over it and sprinkle with the cheese. Bake in a moderate oven (350° F.) 20 minutes. Serves 6.

Melt butter in double boiler. Blend in flour and 2 tablespoons butter GREEN BEANS 2 tablespoons flour AU GRATIN seasonings and when smooth and bubbling, add Yx teaspoon salt Few grains pepper and diluted milk gradually, stirring constantly to paprika prevent lumping. Put beans into a greased bak- 1 cup Pet Milk diluted with ing dish, pour the sauce over them and sprinkle 1 cup liquid off beans with cheese. Bake in a moderate oven (350° F.) 2 cups cooked or canned green beans 20 minutes. Serves 6. Yi cup grated cheese 6 slices bacon Cut bacon in small pieces and cook until crisp. BAKED PEAS 2 cups cooked or canned peas, drained Add the peas, milk, salt and pepper. Put in a 1 cup Pet Milk 1 teaspoon salt greased baking dish and cover with bread Ys teaspoon pepper crumbs. Bake in a moderate oven (350° F.) 20 Yz cup bread crumbs minutes. Serves 6.

6 red peppers Stuff red peppers with other combined ingre- STUFFED RED 5 tablespoons chopped mushrooms dients. Place peppers in pan, surround with PEPPERS 5 tablespoons chopped celery water (about 1 inch deep). Bake in a hot oven Salt and pepper 2 tablespoons bread (450° F.) 20 minutes. crumbs moistened NOTE: Serve as a garnish for Baked Veal with with Pet Milk Sweet Potatoes or Mock Turkey Legs (see Index).

2 cups cooked or canned Mix lima beans, pimientos, salt, cheese, catsup LIMA BEANS green lima beans V2 cup pimientos, minced and White Sauce (see page 78) together. Pour DE LUXE Yz teaspoon salt 1 cup grated cheese into greased baking dish. Mix crumbs and butter 2 tablespoons catsup and spread on top. Bake in a moderate oven l3/4 cups white sauce 2 tablespoons butter, (350° F.) about 30 minutes. Serves 6. melted Yz cup bread crumbs

2 eggs Beat eggs until light. Add milk, corn, salt, pap- CORN PUFFS 1 cup Pet Milk 2 cups canned corn, rika and cayenne. Grease 6 custard cups and fill drained Yz teaspoon salt full of the mixture. Place in a pan of hot water, YK teaspoon paprika add a tablespoon of grated cheese to each cup Few grains cayenne 6 tablespoons grated and bake in a moderate oven (350° F.) until cheese firm. Serve with Tomato Cream Sauce (see page 70). Serves 6.

6 large potatoes Pare, cook and mash potatoes until smooth, add VOLCANO 2 tablespoons butter 1 teaspoon salt butter, salt, pepper and hot diluted milk. Beat POTATOES Dash pepper until light. Make into cones about 3 inches high i/4 cup Pet Milk diluted with and place on a platter that will stand the heat of YK cup water off potatoes 6 tablespoons grated an oven. In the top of each potato cone make a yellow cheese deep indentation. Mix grated cheese with pap- Dash paprika rika and fill each cone. Bake in a hot oven (450° F.) until cheese melts and browns slightly. Serves 6.

3 potatoes Bake even-sized potatoes until soft. Cut in STUFFED y4 cup Pet Milk diluted with halves lengthwise and scoop out. Mash, add POTATOES YK cup water 3 tablespoons butter diluted milk that has been scalded, butter and Yz teaspoon salt salt. Beat well. Refill shells, sprinkle with cheese 6 tablespoons cheese, grated and brown in hot oven (400° F.). Serves 6. INDEX Continued from Page i

Gelatin Desserts page Salads—Continued Page Soups—Continued Page Banana Charlotte Russe 40 Frozen Cheese Salad 61 Onion au Gratin Soup 73 Chocolate Base 42 Frozen Fruit Salad 59 Oyster Stew 74 Chocolate Bavarian Cream 42 Orange Aspic with Chicken.... 59 Potato Soup 75 Chocolate Ice Box Cake 41 Peach Salad 62 Salmon Bisque 75 Cranberry Souffle 40 Pear Salad - 62 Variety of Cream Soups 76 Mint Bavarian Mold 41 Pineapple Cheese Salad 62 Vegetable Chowder 74 Neapolitan Cream 41 Royal Salad 62 Orange Spanish Cream 41 Tomato Canape 62 Plain Blanc Mange 42 Vegetable Salad 62 Sweet Sauces Spanish Cream 40 Waldorf Salad 62 Yum Yum Salad 59 Apricot Cream Sauce 43 Butterscotch Sauce 44 Chocolate Fudge Sauce 44 Meats Creamy Hard Sauce 44 Baked Ham 65 Salad Dressings Custard Sauce 44 Baked Pork Chops 65 California Dressing 60 Maple Pecan Sauce 43 Baked Veal with Sweet Potatoes. 65 Chiffonade Dressing 60 Marshmallow Sauce 44 Braised Round Steak with Chinese Dressing 60 Mint Cream Sauce No. 1 43 Vegetables 67 Cooked Salad Dressing 61 Mint Cream Sauce No. 2 43 Chicken a la King 66 Honey Fruit Dressing 61 Orange Cream Sauce 42 Chicken Loaf 65 Mustard Dressing 61 Spice and Raisin Sauce 44 Fricassee of Rabbit or Chicken. . 66 Pet Mayonnaise 60 Sunshine Sauce 43 Ham Timbales 67 Russian Dressing 60 Various Fruit Cream Sauces.... 42 Meat Loaf 65 Spanish Dressing 60 Mock Turkey Legs 66 Tartar Sauce 60 Sweetbreads with Mushrooms. . 66 Whipped Fruit Dressing 60 Vegetables Pies Asparagus Souffle 81 Baked Broccoli 81 Apple Cups 31 Sandwiches Baked Peas 83 Apple Meringue Pie 30 Brazilian 15 Beets in Orange Sauce 79 Boston Cream Pie 31 Cheese and Sardine 16 Cauliflower au Gratin 82 Butterscotch Pie 30 Deviled Ham 16 Cauliflower Timbales 81 Caramel Pecan Pie 32 Maple Nut 16 Celery Custard 80 Chocolate Cream Pie 30 Olive and Egg ? 16 Corn Pudding 82 Coconut Cream Pie 32 Peanut Butter 16 Corn Puffs 83 Cream Pie 32 Pineapple, Cheese and Nut 16 Creamed Vegetables 78 Custard Pie 32 Raisin Nut 16 Eggplant au Gratin 79 Date Cream Pie 32 Water Cress and Lettuce 16 Green Beans au Gratin 82 Fruit Cream Pie. 32 Lima Beans de Luxe 83 Lemon Cake Pie 30 Macaroni Loaf 79 Lemon Cream Tarts 31 Sauces Scalloped Cabbage 80 Pastry 32 Scalloped Cauliflower and Pineapple Custard Pie 31 Cheese Sauce 70 Mushrooms 79 Pumpkin Pie 29 Gravy 69 Spinach Puffs 81 Sweet Potato Pie 30 Horse-Radish Sauce 70 Stuffed Cabbage 79 Mock Hollandaise Sauce 70 Stuffed Cauliflower 82 Mustard Sauce 70 Stuffed Green Peppers 81 Puddings and Custards Sauce a la Queen 70 Stuffed Potatoes 83 Savory Sauoe. . 70 Apricot Rice 28 Stuffed Red Peppers 83 Tomato Cream Sauce 70 Stuffed Tomatoes 81 Baked Custard. . 29 White Sauce 70 Butterscotch Cream 28 Sweet Potatoes de Luxe 82 Butterscotch Tapioca Cream... 29 Vegetable Croquettes 80 Chocolate Blanc Mange .28 Volcano Potatoes 83 Chocolate Rice Souffle 27 Soups White Sauce 78 Fruit Pudding8. 27 Asparagus Soup 75 Honey Comb Pudding 27 Basic White Sauce 76 Lemon Pudding 27 Clam Chowder 76 Miscellaneous Macaroon Pudding 28 Corn Chowder. 74 Orange Custard 29 Breakfast Menus 64 Cream of Bean Soup 76 Bridge Luncheon Menus 58 Orange Puff 28 Cream of Carrot Soup 74 Rice Pudding 27 Decorating Salads and Cream of Chicken Soup 73 Cold Meats 61 Tapioca Fruit Cream 29 Cream of Corn Soup 73 Freezing in Mechanical Cream of Lima Bean Soup 73 Refrigerator 35 Salads Cream of Mushroom Soup 73 Freezing in Paper Cups 35 Cream of Spinach Soup 75 Luncheon—Dinner Menus 26 Chicken Salad 62 Cream of Tomato Soup No. 1.. 74 Temperature Guides io, 46 Cole Slaw 59 Cream of Tomato Soup No. 2.. 76 Weights and Measures 18 Deviled Cheese Salad 61 Lettuce Soup 76 Whipping Pet Milk 34 1931 PET MILK COMPANY, ARCADE BUILDING, ST. LOUIS, MO. NO. 2440 PRINTED IN U. WILLETT LITHOGRAPHING C *