CHOCOLATE MALTED MILK
1½ tbsp. malted milk
1½ tsp. cocoa
1 tsp. sugar
Few grains salt
½ cup water
½ cup Carnation Milk
Few drops of vanilla
Mix the malted milk powder, cocoa, sugar, salt, and water, stirring well. Cook for 3 minutes. Add Carnation and vanilla. Serve very hot or ice cold. Makes 1 glass of malted milk.
Table of Contents
Beverages Page Chocolate [32] Chocolate Malted Milk [32] Cocoa [32] Coffee [32] Egg Nog [32] Cakes and Cookies Caramel Nut Cake [18] Spice Cake [18] Devil’s Food Cake [17] Fudge Squares [18] Lemon Cocoanut Cookies [18] Plain Cake [17] White Cake [18] Cake Icings Caramel Icing [26] Fudge Icing [26] Opera Icing [26] Uncooked Chocolate Icing [26] Candies Carnation Fudge [27] Cocoanut Cream Candy [28] Cream Caramels [27] Opera Caramels [28] Peanut Butter Fudge [27] Penoche [28] Pralines [28] Desserts, Gelatine Chocolate Charlotte [23] Macaroon Dessert [23] Pineapple Bavarian Cream [23] Prune Cream [23] Desserts, Ice Creams Banana Ice Cream [24] Chocolate Ice Cream [24] Orange Sherbet [24] Pineapple Ice Cream [24] Desserts, Miscellaneous Cheese Torte [25] Cup Custard [25] Strawberry Shortcake [25] Desserts, Puddings Caramel Tapioca [22] Chocolate Blanc Mange [21] Chocolate Bread Pudding [22] Cocoanut Blanc Mange [21] Date Tapioca Cream [22] Lemon Rice Cream [22] Pineapple Rice Pudding [22] Dessert Sauces Butterscotch Sauce [26] Fudge Sauce [26] Fish Salmon Croquettes [8] Shrimp Wiggle [8] Tuna Fish a la King [8] Meats Beef Loaf [10] Carnation Baked Ham [9] Carnation Veal Birds [10] Chicken A la King [9] Creamed Chipped Beef [9] Creamed Sweet Breads [10] Pork Chops and Potatoes [10] Miscellaneous Baked Eggs a la Carnation [29] Carnation Sandwich Filling [29] Clam Chowder [31] Corn Chowder [31] Doughnuts [31] Griddle Cakes [30] Waffles [31] Welsh Rarebit [29] Whipped Carnation [31] Yeast Bread [30] Cinnamon Rolls [30] Clover Leaf Rolls [30] Pastry Butterscotch Pie [19] Chocolate Pie [20] Lemon Cream Pie [20] Pineapple Pie [20] Plain Pastry [19] Pumpkin Pie [19] Quick Breads Baking Powder Biscuits [16] Dutch Apple Cake [15] Emergency Biscuits [16] Graham Date Muffins [15] Jiffy Coffee Cake [15] Nut Bread [15] Pin Wheel Biscuits [16] Plain Muffins [15] Scones [16] Salads Peach [14] Stuffed Celery [13] Tomato [13] Salad Dressings Carnationnaise (Mayonnaise) [14] Cooked Salad Dressing [14] Fruit Salad Dressing [14] No Egg Mayonnaise [14] Thousand Island Dressing [14] Sauces Caper Sauce [7] Cheese Sauce [7] Egg Sauce [7] Mock Hollandaise Sauce [7] Pimiento Sauce [7] White Sauce [7] Soups Cream of Celery [6] Cream of Mushroom [6] Cream of Pea [6] Cream of Potato [6] Cream of Tomato [5] Garnishes [5] Oyster Stew [6] Vegetables Baked Cauliflower [12] Corn Souffle [11] Creamed Vegetables [12] Scalloped Cabbage [11] Spinach au Gratin [11] Stuffed Potatoes [12]
Table Setting and Service
When setting the table for luncheon or dinner, lay a plate for each person served. At the right of each plate place an oyster fork, soup spoon, and knives in the order they are to be used, the one first used farthest from the plate. At the left of the plate lay the forks in the order used, the one farthest from the plate to be used first. Always have the tines of the forks and the bowls of the spoons turned upward and the cutting edges of the knives turned toward the plate.
Place a napkin, folded, at the left of the fork; or when soup is served, the napkin may be folded and placed on the plate with a roll or small piece of bread partly folded within it. Set the glass for water above the knife.
