My hundred favorite recipes

Miscellaneous

Reading edition

Among the following miscellaneous recipes you will find several excellent luncheon or supper dishes. The delicious griddle cakes and waffles will be a treat for any meal.

WELSH RAREBIT

2 tbsp. butter 2 tbsp. flour ½ tsp. salt ¼ tsp. mustard Few grains cayenne ½ cup Carnation Milk ½ cup water 1 egg ½ lb. American cheese

Make a white sauce of the butter, flour, seasonings, and Carnation diluted with water. Add finely cut or grated cheese and stir until melted. Pour hot sauce on beaten egg and mix well. Serve hot on toast. Serves 4.

CARNATION SANDWICH FILLING

1 cup Carnation Milk ½ pound American Cheese (Best to use a package cheese wrapped in tin foil.) ½ can pimiento (small size) Salt and paprika

Cut cheese in small pieces and add to milk in a double boiler. Heat until the cheese is melted and the mixture is creamy. Remove from the fire immediately, add chopped pimientos, salt, and paprika. This makes a very tasty sandwich spread; it is also delicious served on toast or crackers or used in salads. Keep in a cool place; if too thick when wanted, add more milk and stir well. Makes about 1 pint.

BAKED EGGS A LA CARNATION

1½ tbsp. butter 1½ tbsp. flour ½ tsp. salt ¼ tsp. pepper ½ cup Carnation Milk ½ cup water 4 to 6 eggs Buttered bread crumbs

Make a white sauce of the butter, flour, seasonings, and Carnation diluted with the water. Pour into a shallow baking dish. Cover the sauce with the eggs, being careful not to break the yolks. Sprinkle buttered bread crumbs over the top and bake in a moderately slow (325°F) oven until eggs are firm. Garnish with parsley.

CARNATION MAKES BETTER BREAD

YEAST BREAD

2 tbsp. shortening 2 tbsp. sugar 2½ tsp. salt 1 cup boiling water 1 cake compressed yeast dissolved in ¼ cup lukewarm water ⅓ cup Carnation Milk ⅔ cup water 7½ cups bread flour, approximately

Put fat, sugar, and salt in a large bowl and pour over it the boiling water and Carnation diluted with ⅔ cup water. When lukewarm (98°F) add the dissolved yeast and 7 cups of flour; stir until thoroughly mixed. Turn dough on to a slightly floured board, knead 10 minutes or until smooth and elastic, adding flour as needed. Put into a bowl, cover and let rise in a warm place (85°F) until double in bulk. Knead dough in the bowl for one minute and again let rise until double in bulk. Cut in half and shape into smooth loaves; place them in a greased pan to again rise until double in bulk. Moisten top with diluted Carnation and place in a hot oven (425°F). Bake about 35 minutes. Makes 2 loaves.

CLOVER LEAF ROLLS

3 tbsp. butter, melted 1 yeast cake dissolved in ¼ cup lukewarm water ⅔ cup Carnation Milk 7½ cups bread flour, approximately 2 tbsp. sugar 2 tsp. salt 1⅓ cups hot water

Add melted butter, sugar, and salt to hot water and Carnation. When lukewarm add the dissolved yeast and mix thoroughly; add flour until dough is stiff enough to knead. Knead for 10 minutes or until dough is smooth and elastic. Let rise in a warm (85°F) place for about 2 hours—until the dough recedes when the hand is thrust into it. Knead dough in the bowl for one minute and again let rise for about 20 minutes. Take small bits of dough, shape into tiny balls and place 3 balls into each greased section of a muffin tin. Let rise until bulk has doubled—about 45 minutes. Bake in a hot (425°F) oven.

CINNAMON ROLLS

Use same dough as for Clover Leaf Rolls. When it is ready to be put in tins roll it to ½ inch thickness, brush with melted butter, sprinkle with a mixture of ½ tbsp. cinnamon, ¼ cup sugar and ½ cup raisins. Roll as a jelly roll. Cut in ¾ inch slices and put into a greased pan. Let rise until the size is doubled. Bake in a hot (425°F) oven for about 20 minutes.

GRIDDLE CAKES

2¼ cups flour ¼ cup cornmeal 4 tsp. baking powder ¼ cup sugar 1 egg, well beaten ⅔ cup Carnation Milk 1⅓ cups water 4 tbsp. fat (melted) 1 tsp. salt

Sift the dry ingredients; dilute the Carnation with the water; add beaten egg to the milk and melted fat. Stir liquid quickly into the dry ingredients. Pour or dip batter out carefully on the hot lightly greased griddle. When the cakes are puffed, full of bubbles, and brown on the edges turn and cook the other side. The griddle should be hot enough so that a cake will brown on one side in 2 minutes.

CARNATION DISHES ARE DELICIOUS

WAFFLES

1½ cups pastry flour ½ tsp. salt 3 tsp. baking powder 2 eggs ⅓ cup Carnation Milk ⅔ cup water 1 tbsp. butter (melted) 1 tbsp. sugar

Sift the dry ingredients. Dilute the Carnation with the water. Beat eggs until foamy, add milk and melted fat. Stir liquids quickly into dry ingredients. Bake in a hot waffle iron until brown and crisp.

DOUGHNUTS

1½ tbsp. butter ⅔ cup sugar 2 eggs 5 tsp. baking powder ¾ tsp. salt 3 tbsp. Carnation Milk 6 tbsp. water ¼ tsp. nutmeg 4 cups bread flour ½ tsp. cinnamon

Cream butter and sugar, add beaten eggs and beat until light and fluffy. Dilute the Carnation with the water. Sift dry ingredients and add them with the milk, combining quickly; toss on a slightly floured board—pat or roll out to ⅓ inch thickness. Cut with a doughnut cutter. Fry in deep hot fat (365°F)—hot enough to brown a one inch cube of bread in 60 seconds. About 2 minutes is required for cooking. Drain on soft paper and roll in confectioner’s sugar.

CORN CHOWDER

1½ inch cube of fat salt pork 1 small onion, diced 2 tbsp. butter 2 tbsp. flour 4 cups raw potatoes, diced 2 cups Carnation Milk 2 cups water ⅛ tsp. pepper 8 crackers 1 No. 2 can corn 1½ tsp. salt

Cut pork into small pieces and fry out the fat; add onion and cook until brown. Strain fat into a sauce pan, add potatoes cut in ½ inch cubes, 2 cups of boiling water, and 1 tsp. salt; simmer until tender. Then add the white sauce made of the butter, flour, seasonings, and Carnation diluted with the water. Add the corn and heat the mixture to the boiling point. Place a cracker in a soup plate, dish chowder and serve immediately. Serves 10.

CLAM CHOWDER

¾ inch cube of fat salt pork ½ small onion, diced 2 tbsp. butter 2 cups raw potatoes, diced 2 tbsp. flour 1 tsp. salt ¼ tsp. pepper 1 can minced clams (7 oz. can) 1 cup Carnation Milk 1 cup water

Cut pork into small pieces and fry out the fat; add onion and cook until brown. Strain fat into a sauce pan, add potatoes cut in ½ inch cubes, 1 cup of boiling water, and 1 tsp. salt; simmer until tender. Then add the white sauce made of the butter, flour, seasonings, and Carnation diluted with the water. Add the minced clams with their liquor and heat to the boiling point. Place a cracker in a soup plate, dish chowder and serve immediately. Serves 5.

WHIPPED CARNATION MILK

1 cup Carnation Milk ¼ tsp. gelatine

Soak the gelatine in a tablespoon of cold Carnation; dissolve this in the remaining milk which should be at the boiling point. Cool by placing in a bowl surrounded by cracked ice. When cold whip until stiff. Sweeten and flavor to taste.

CARNATION FOR HOT AND COLD BEVERAGES