To use evaporated milk as whole milk, it should be diluted in the proportion of one cup of evaporated milk to two and one-quarter cups of water. This will give a product averaging a rich whole milk.
VARIETY OF USES
Evaporated milk is most satisfactory for cream soups; for sauces for vegetables, fish and meats. Whipped for puddings (undiluted). Used diluted, it gives splendid results in cakes, muffins, biscuits and other flour mixtures. As cream for coffee, cocoa and chocolate, cereals, fruits and puddings it adds food value and flavor. As a beverage diluted with water or for eggnog it is just as satisfactory as ordinary milk for children. For ice creams and custards, cream candies and fudge it adds a smoothness and creaminess.
WAYS TO SERVE HAM AND BACON (Continued from [page 16])
SLICE OF HAM
Escalloped Ham with Peanut Butter—Dressing of crumbs, celery and seasoning, covered with slice of ham spread with peanut butter, buttered crumbs and baked until brown.
LEFT-OVER HAM
Ham Omelet—Cooked ham cut fine and folded into an omelet.
Croquettes of Ham with Green Peas—Ham ground, mixed with a thick white sauce, seasoned and formed in croquettes. Served on platter with creamed peas.
Tomato Stuffed with Ham—Minced ham and rice pressed into tomato shells and baked.