GENERAL DIRECTION

Making Accurate Measurements

In order to insure perfect results measurements should be accurately made and directions carefully followed. Use standard measuring cups and spoons and make all measurements absolutely level. In order to do this fill the cup or spoon and then level with a knife. Half, quarter, and third cupfuls are indicated by marks on the cup. To measure a half spoonful, fill the spoon, level, and then divide lengthwise. To measure a quarter spoonful divide the halves crosswise.

Flour should always be sifted once before measuring.

In measuring butter and other solid fats, pack solidly. When the recipe calls for a certain amount of butter melted, measure before melting. When it calls for melted butter, measure after melting.

Standard Measurements

tsp. teaspoon
tbsp. tablespoon
3 tsp 1 tbsp.
16 tbsp 1 cup
2 cups 1 pint
2 pints 1 quart
2 cups solid fat 1 pound
2 cups gran. sugar 1 pound
2⅔ cups powdered sugar 1 pound
2⅔ cups brown sugar 1 pound
4 cups flour 1 pound
1 sq. bitter chocolate 1 ounce

Precautions to be Observed in Heating Milk

Since milk scorches very easily it is advisable to heat it in a double boiler. If heated directly over the fire the heat should be low or an asbestos mat should be placed under the pan. If a double boiler is not used the milk requires careful watching and stirring to prevent scorching.

The Use of Carnation as Cream or Milk

If you wish to use Carnation in place of cream, use it undiluted. Used as milk, dilute it with an equal amount of water. Use half Carnation and half water in any recipe calling for milk.

Soups

Cream soups make a delightful addition to the diet and provide a splendid way to include more milk. They also are an excellent means of using left over vegetables, vegetable water, and the liquid from canned vegetables. Cream soups not only stimulate the appetite, causing the digestive juices to flow more freely, but also are very nutritious. Because Carnation Milk is rich and creamy it is the secret of the creaminess of these soups.

Garnishes for Cream Soups

What a magic effect a little garnishing has and how easily it converts a simple dish of soup into one that is deliciously attractive! The following garnishes are all suitable for cream soups:

Vegetables cut in fancy shapes

Dash of paprika

Bit of chopped parsley

Little grated cheese

Spoonful of whipped cream

Spoonful of puffed rice

Croutons

Toasted cheese sticks

Squares of custard