CARNATION VEAL BIRDS
1½ lbs. veal steak (¼ inch thick)
3 slices bacon
½ small onion
1 tbsp. butter
½ cup bread crumbs
½ tsp. salt
⅛ tsp. pepper
1 tsp. summer savory
3 tbsp. bacon drippings
½ cup Carnation Milk
Cut veal steak into strips 4×2½ inches, each strip making a bird. Chop trimmings of veal, bacon, and onion and brown in 1 tbsp. butter. Add bread crumbs, salt, pepper, and savory. Moisten with hot water. Spread each piece of veal with a thin layer of the mixture being careful not to put it too close to the edge. Roll and fasten with skewers or white cord. Sprinkle with salt and pepper, dredge with flour, and fry in bacon drippings until well browned. Add water to half cover the meat and cook slowly about 40 minutes or until tender. Take birds out of pan and remove skewers or cord. Add Carnation to the juice in the pan and heat. Pour this gravy over the birds and serve at once. Serves 5.
CARNATION MILK FOR CREAMING VEGETABLES
Vegetables
Serving vegetables in an attractive form is an important part of cookery because of the value of vegetables in the diet. They add the necessary bulk, some contain energy yielding material, some furnish tissue building material, but their greatest value lies in their rich mineral and vitamin content, both of which are essential for growth and for health. Doctors and dietitians advise the daily serving of at least two vegetables besides potato, one of these to be served in the raw form, as in a salad.
In order to prevent loss of minerals and destruction of vitamins it is best to cook the vegetables in the shortest time possible and in a small amount of water. Since the water in which vegetables are cooked or canned is rich in minerals it should never be discarded. It can be used for soups and for creaming the vegetables.