Miscellaneous Desserts
Reading edition
STRAWBERRY SHORTCAKE
2 cups bread flour 4 tsp. baking powder 1 tsp. salt 5 tbsp. fat 1 tbsp. sugar ¼ cup Carnation Milk ½ cup cold water
Sift dry ingredients, rub in fat, add Carnation diluted with water, and mix quickly. Toss on slightly floured board, pat to 1 inch thickness, and put in layer cake tins. Cover top with thin layer of melted fat. Cover and let stand for 10 minutes. Bake about 12 minutes in hot (450°F) oven. Put sweetened and slightly crushed berries between and on top of shortcake. Save a few large berries to put on top.
CHEESE TORTE
1 package of zwieback (6 oz.) 2 cups of sugar 1 tsp. cinnamon 1½ lb. cottage cheese ⅓ cup butter, melted 4 eggs ½ cup chopped nuts Few grains salt 4 tbsp. flour Juice and rind of ½ lemon ½ tsp. vanilla 1 cup Carnation Milk
Roll zwieback fine; mix with 1 cup sugar, cinnamon, and melted butter. Line a buttered spring cake pan or other baking dish with this mixture, saving ⅔ cup for the top. Press the mixture on the bottom and sides of the baking dish. Beat eggs well and add 1 cup of sugar, salt, flavoring, Carnation, cheese, and flour. Mix all together and press the mixture through a sieve. Beat well, add nuts and pour into the lined mold. Put crumbs on top and bake in a moderate oven (325°F) for 1 hour. Turn off heat and let stand in oven 1 hour or until cool. Serves 10.
CUP CUSTARD
2 cups Carnation Milk 2 cups water 5 eggs ½ cup sugar ½ tsp. salt 1 tsp. vanilla
Scald Carnation and water; beat eggs slightly, add sugar, salt, vanilla and scalded milk. Pour into individual buttered custard cups, set in a pan of hot water. Sprinkle with nutmeg, and bake in a slow (225°F) oven until a knife inserted in the center comes out clean. Requires about 40 minutes. Serves 8.
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CARNATION MAKES SMOOTH SAUCES