My Hundred
favorite Recipes
Mary Blake

Copyright
Carnation Milk Products Co.
1927
C485—Printed in U.S.A.

“The turnpike road to people’s hearts I find

Lies through their mouths, or I mistake mankind.”

—Dr. Wolcot

This little book is sent to you in the hope that among its recipes you will find many new and tasty dishes. My own favorite recipes are contained herein, one hundred of them, and I can promise that you will find them all thoroughly practical.

Mary Blake

Home Economics Department
Carnation Milk Products Company.
Offices at
Oconomowoc, Wis., Aylmer, Ont.,
New York, and Seattle, Wash.

The Delight of the New in Cookery

No matter how old a story cooking is to us, no matter how little zest we think we have for it, we need only to have a new recipe, a new ingredient or a new method in cookery held tantalizingly before us to discover that our interest hasn’t waned after all. For the quest of the new and better in cookery never loses its allure.

Even Milk has New Secrets to Reveal

Milk, perhaps more than anything else, seems to hold no novelty for us. Yet we recognize in it our most important food, supplying all the elements needed for health and growth. We know that doctors and dietitians insist upon a quart of milk a day for each member of the family. And we know that the simplest way to provide this milk is through its generous use in cooking, thereby supplying it in such a variety of form that no one tires of it.

It is therefore extremely interesting to discover that milk can contribute to our cookery a deliciousness of flavor, a smoothness of texture, a richness, a dependability of result and an economy of other materials that we have never experienced if we have confined our use of milk to ordinary bottled milk.

Only a milk of uniformly high quality and richness can produce such cooking results. To secure this uniformly high quality and richness many thousands of women have turned to a form of milk that adds immeasurably to the success of cookery—Carnation Evaporated Milk.

What Carnation Milk IS

Carnation Milk is simply the purest of rich whole milk, from fine herds, evaporated to double richness, “homogenized,” and sterilized for safe keeping. To insure the quality and purity of this milk, the Carnation Company maintains at the famous Carnation Milk Farms two of the largest herds of pure bred Holsteins in the world—among them the world’s greatest milk and butter producers—and introduces this high milk producing strain into the many herds of “Contented Cows” from which the milk for the Carnation condenseries is obtained. Carnation field men constantly supervise these herds to insure the proper care and feeding of the cows, and the cleanliness of the surroundings and milking methods.

It is this better milk—rushed to the Carnation condenseries in sterilized cans, tested and retested for purity and richness, evaporated to double richness, “homogenized” to break up the cream globules into minute particles and keep them uniformly distributed all through the milk, sealed in clean, air-tight cans and sterilized—that you get in every can of Carnation.

Nothing is added to it; nothing taken out except sixty per cent of the water (milk is eighty-seven per cent water as it comes from the cow). Perfect sterilization gives it a rich creamy color and insures its staying sweet and pure indefinitely.

What Carnation Milk DOES

Being doubly rich because of evaporation, Carnation Milk gives to every dish in which it is used the benefit of its double creaminess. Naturally, when you use Carnation in its concentrated form, you save decidedly on butter and cream.

Being always pure and sweet, never varying in richness and high quality Carnation gives uniformly dependable results in cookery. Being “homogenized,” Carnation Milk with its unusually fine and evenly distributed cream particles gives a creaminess, a velvety smoothness, a fine texture, that even the finest of bottled milk cannot equal. Soups and sauces, candies and cakes, ice creams, custards, puddings, waffles and griddle cakes are among the many dishes to which Carnation gives this notably smooth, delicate texture.

Among home economics experts Carnation Milk has an extremely wide acceptance. These women, to whom cooking is both a science and an art, choose Carnation not only for the definitely improved quality which it gives to so many dishes, but because its convenient and dependable form and its freedom from waste, are in keeping with modern standards of efficiency in the kitchen.

Carnation as a Baby Food

Our best baby food, of course, is mother’s milk. But if a baby can not have mother’s milk, then Carnation is recommended, modified according to the physician’s directions. The tiny butter fat globules, evenly distributed, make Carnation Milk easy for the baby to digest. Then too, because of the heat of sterilization, the curd formed in the stomach is softer and more easily digested than that formed by raw milk.

You can get Carnation anywhere, take it anywhere, with the utmost confidence that the milk’s purity and controlled uniformity will protect the baby from upsets so often caused by milk of changing and uncertain quality. If you would like more information about Carnation for baby feeding, I will gladly send you one of our interesting folders, which deals with this subject.

Now Try Carnation

The recipes which follow have been perfected in our own kitchen, to insure your obtaining the superior results which the quality of Carnation Milk makes possible.

Order Carnation today from your grocer and prepare to enjoy “the delight of the new in cookery.”

CARNATION MILK FOR BETTER COOKING

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

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

CREAM OF TOMATO SOUP

1 can of tomato soup

1 tall can of Carnation Milk

Heat the milk and the tomato soup in different pans but at the same time, watching carefully to prevent scorching. When both are piping hot (not boiling) and you are ready to serve, pour the hot tomato into the hot Carnation and serve immediately. To avoid curdling be sure to pour the tomato into the milk instead of vice versa. Do not combine the tomato and milk until ready to serve as these should be heated separately. This makes a thick and delicious soup. Serves 4.

CARNATION MILK MAKES CREAMY SOUPS

CREAM OF PEA SOUP

1 No. 2 can peas

1 slice onion

1½ tsp. sugar

1½ tsp. salt

⅛ tsp. pepper

2 tbsp. butter

2 tbsp. flour

1 cup Carnation Milk

1 cup water

Drain and measure liquid from peas and add enough water to make 2 cups of liquid. Add peas, onion, sugar, salt, and pepper and simmer for 15 minutes. Rub through a sieve. Make a white sauce of butter, flour, and Carnation diluted with water. Add paprika. Combine pea mixture and white sauce and serve while hot. Serves 6.

CREAM OF POTATO SOUP

3 medium sized potatoes

2 slices onion

2 tbsp. butter

2 tbsp. flour

1½ tsp. salt

⅛ tsp. pepper

¼ tsp. celery salt

2 cups Carnation Milk

2 cups potato water

1 tbsp. chopped parsley

Cut potatoes in small pieces and cook with onion in boiling salted water until tender—use 3 cups of water and ½ teaspoon salt. Drain (saving the potato water) and rub the potatoes through a sieve. There should be about 2 cups of potato pulp. Make a white sauce of the butter, flour, seasonings, Carnation, and potato water. Add slowly to the potatoes, stirring to keep smooth. Reheat in the double boiler. Sprinkle with chopped parsley and serve very hot. Serves 6.

CREAM OF CELERY SOUP

3 cups celery

1 slice onion

2 tbsp. butter

3 tbsp. flour

1 tsp. salt

⅛ tsp. pepper

2 cups Carnation Milk

2 cups celery liquor

Paprika

Wash, scrape, and cut celery in ½ inch pieces; cook with slice of onion in 3 cups boiling water until celery is soft—about 30 minutes. Drain (saving the celery liquor) and rub through a sieve. Make a white sauce of the butter, flour, seasonings, Carnation, and celery liquor. Combine celery pulp and white sauce and serve while hot. Serves 6.

CREAM OF MUSHROOM SOUP

1 can of mushrooms (8-oz.) (Get can containing stems and broken pieces)

2 tbsp. butter

3 tbsp. flour

⅛ tsp. pepper

1 tsp. salt

2 cups Carnation Milk

Paprika

Drain and measure liquor from mushrooms and add enough water to make 2 cups of liquid. Add chopped mushrooms and simmer for 15 minutes. Make white sauce of the butter, flour, seasonings, and Carnation. Add mushrooms with their liquid and serve while hot. Serves 6.

OYSTER STEW

1 pint oysters

2 cups Carnation

2 cups water

2 tbsp. butter

1 tsp. salt

⅛ tsp. pepper

¼ tsp. celery salt

1 tbsp. chopped parsley

Paprika

Carefully clean the oysters, removing any bits of shell. Heat in their own liquor until the edges curl. Season and add with butter and parsley to the 2 cups of Carnation and 2 cups of water which have been scalded together. Serves 6.

CARNATION MILK MAKES RICH SAUCES

Sauces

For Fish and Vegetables

How tempting a most ordinary food is made by the addition of an attractive sauce—one that is smooth and creamy, with delicate flavors well blended! The generous use of a variety of sauces is, to be sure, one of the secrets of French cookery. Sauces containing liberal amounts of milk not only stimulate the appetite and cause digestive juices to flow more freely but also are very nutritious.

WHITE SAUCE

½ tsp. Salt

few grains Pepper

½ cup Carnation

½ cup Water

Melt fat in top part of double boiler; add flour and seasonings and mix thoroughly. Add the Carnation diluted with the water and stir constantly until smooth and thick. Place over hot water and continue cooking for 10 minutes, stirring occasionally.

CHEESE SAUCE

Add ⅓ cup of grated cheese to 1 cup of White Sauce No. 2 and stir until it is melted. Serve hot with vegetables or fish.

PIMIENTO SAUCE

Add 3 tbsp. chopped pimiento to 1 cup of white sauce No. 2. Serve hot with vegetables or fish.

EGG SAUCE

Add 1 chopped hard cooked egg, 1 tbsp. chopped parsley, and ¼ tsp. celery salt to 1 cup of white sauce No. 2. Serve hot with vegetables or fish.

CAPER SAUCE

½ cup Carnation Milk

½ cup water

2 tbsp. butter

2 tbsp. flour

1 small onion

½ tsp. salt

⅛ tsp. pepper

¼ cup capers

Scald the Carnation and water together. Melt the butter, add chopped onion and when brown add the flour and let brown; add the salt, pepper, and scalded milk, stirring constantly. Cook for about five minutes and add the drained capers. Serve hot with fish.

MOCK HOLLANDAISE SAUCE

1 tbsp. butter

2 tbsp. flour

½ tsp. salt

⅛ tsp. pepper

¾ cup Carnation Milk

2 egg yolks

¼ cup butter

1 tbsp. lemon juice

Few grains cayenne

Follow method given above for White Sauce. Stir in beaten egg yolks after sauce is cooked and then add butter, bit by bit, and finally the lemon juice. Serve hot with vegetables or fish.

Fish

A variety of canned fish available at all times and places can be easily converted into a number of appetizing dishes which add variety to the menu. By keeping a selection of these canned products on hand the housewife is always prepared for the unexpected guest.

SALMON CROQUETTES

1 cup white sauce No. 3 (see recipe [page 7])

1¾ cup flaked salmon

1 tsp. lemon juice

Salt and pepper

1 egg

Bread crumbs

Parsley

Add flaked salmon and lemon juice to white sauce and season with salt and pepper. Shape, roll in crumbs, then in slightly beaten egg, and again in the bread crumbs. Fry in deep fat, heated until hot enough to brown a piece of bread in 40 seconds (375°F). Drain and garnish with parsley. Serves 5.

SHRIMP WIGGLE

2¼ tbsp. butter

2¼ tbsp. flour

½ tsp. salt

Few grains pepper

Paprika

¾ cup Carnation Milk

¾ cup water

1 cup shrimps

1 cup canned peas

Make a white sauce of the butter, flour, seasonings, and Carnation diluted with the water. Drain the shrimps, remove the dark vein; break the shrimps into pieces and add to white sauce. Also add the drained peas. When the mixture is thoroughly heated serve on toast points. Garnish with parsley or olives. Serves 5.

TUNA FISH A LA KING

2 tbsp. butter

½ green pepper, shredded

1 hard cooked egg

½ cup chopped mushrooms

3 tbsp. flour

1 cup Carnation Milk

1 cup water

Salt and pepper

1½ cups tuna fish

½ cup peas

Sauté green pepper and mushrooms in butter until tender (about 10 minutes), keeping covered while cooking. Remove mushrooms and pepper and blend flour with the fat. Add the Carnation diluted with the water and cook until the mixture is thickened, stirring constantly to prevent lumping. Place flaked tuna fish, peas, egg, mushrooms, and pepper in top of double boiler. Pour over this the sauce and continue cooking over hot water for 10 minutes. Serve in patty shells or on toast points. Serves 6. Lobster or shrimp may be used instead of tuna fish.

Meats

Both fish and meat are important sources of tissue building material. The following recipes illustrate a few of the interesting combinations possible in preparing meat.

CREAMED CHIPPED BEEF

¼ lb. chipped beef

2 tbsp. butter

2½ tbsp. flour

Pepper

½ tsp. salt

¾ cup Carnation Milk

¾ cup water

Shred the dried beef, cover with hot water, let stand 10 minutes, then drain. Make a white sauce of the butter, flour, seasonings, and Carnation diluted with ¾ cup water. Add the chipped beef and serve on toast points or with mashed or baked potatoes. Serves 4.

CHICKEN A LA KING

2 tbsp. butter or chicken fat

¼ green pepper, shredded

¾ cup mushrooms, chopped

3 tbsp. flour

¼ pimiento, shredded

1 cup chicken broth

1 cup Carnation Milk

Salt and pepper

1½ cups cold chicken

Sauté the green pepper and mushrooms in the butter until tender (about 10 minutes), keeping them covered while cooking. Remove the mushrooms and peppers and blend the flour and seasonings with the fat left in the pan; then add the broth and Carnation and cook until thickened, stirring constantly. Place the chicken, cut in ½ inch dice, pimiento, green pepper, and mushrooms in top part of double boiler. Pour over this the sauce and continue cooking over hot water for 10 minutes. Serve in patty shells or on toast points. Serves 6.

CARNATION BAKED HAM

1 slice ham about 2 inches thick

1 tbsp. flour

2 tbsp. brown sugar

¾ cup Carnation Milk

¾ cup water

Trim off fat, cut into small pieces, and mix with the sugar. Rub the flour into the ham, then put into a baking dish. Sprinkle fat-sugar mixture over the top and pour over it the Carnation diluted with water. Place in a hot (425°F) oven. After 15 minutes reduce the temperature to 275°F—a slow oven. Bake until tender, about 2½ hours. Garnish with hard boiled eggs and parsley. Enough milk should remain for gravy. Large slice of ham serves 8.

CARNATION MILK IS CONVENIENT AND ECONOMICAL

BEEF LOAF

½ lb. pork

½ lb. veal

1 lb. beef

½ cup bread crumbs

½ onion, finely minced

⅓ cup Carnation Milk

⅓ cup water

1 egg, slightly beaten

1½ tsp. salt

Few grains pepper

4 thin slices of fat salt pork or bacon

Put meat through a food chopper, mix, and add ingredients in order given. Shape in a loaf; put in a pan and lay across the top of the loaf the slices of salt pork or bacon. Place in a hot oven (425°F). After 15 minutes reduce the heat to 300°F—a slow oven. Bake 1½ hours, basting frequently. Garnish with parsley. Serves 6.

PORK CHOPS AND POTATOES A LA CARNATION

6 potatoes

1½ tsp. salt

Few grains pepper

1 tbsp. butter

¾ cup Carnation Milk

1¼ cups water

Bread crumbs

2 tbsp. flour

6 pork chops

1 egg

Scald Carnation and water in a double boiler. Pare and slice potatoes in ¼ inch slices. Place a layer in a buttered baking dish, sprinkle with salt and pepper, dredge with flour, and dot over with bits of butter. Repeat and add the scalded milk until it can be seen through the top layer. Dip pork chops in egg and roll in bread crumbs. Place on top of potatoes and bake in a moderate (350°F) oven until the potatoes are soft. Serves 6.

CREAMED SWEET BREADS

1 lb. sweetbreads

1 tbsp. vinegar or lemon juice

⅔ cup peas

2¼ tbsp. butter

2¼ tbsp. flour

Pepper

½ tsp. salt

¾ cup Carnation

¾ cup water

Soak the sweet breads in cold water for an hour. Cook until tender (about 20 minutes) in boiling water to which ½ tsp. salt and 1 tbsp. vinegar or lemon juice have been added. When tender plunge into cold water to harden. Remove membranes and cut or break into small pieces. Add the peas. Make a white sauce of the butter, flour, seasonings, and Carnation diluted with ¾ cup water. Add sweet breads and peas, reheat and serve in patty cases or on toast points. Diced chicken or mushrooms may be added, if desired. Serves 6.

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.

SPINACH AU GRATIN

3 tbsp. butter

3 tbsp. flour

½ tsp. salt

⅛ tsp. pepper

½ cup Carnation Milk

1 can Spinach (No. 2)

¾ cup Spinach liquid

¼ cup grated cheese

Stir ½ cup dried bread crumbs in 2 tbsp. butter, melted

Melt the butter; add flour and seasonings and mix thoroughly; add Carnation and the liquid drained from the can of spinach. Stir constantly until smooth and thick. Add the grated cheese and as soon as this is melted add the spinach. Put the mixture into a casserole, cover with buttered bread crumbs and put in the oven for 10 minutes or until the crumbs are browned. Serves 5.

SCALLOPED CABBAGE

1 medium head of cabbage

3 slices of broiled bacon

1 cup of White Sauce No. 2 (see [page 7])

½ green pepper

½ cup bread crumbs stirred in

2 tbsp. melted butter

Cut cabbage in quarters, cook in boiling salted water (using 1 tsp. salt to 1 quart water) until tender—about 15 minutes. Cut the broiled bacon in small squares, dice the green pepper, and add both to the white sauce. Put alternate layers of cabbage and white sauce in a casserole, shaking salt over each layer of cabbage before adding the white sauce. Cover the top layer with buttered crumbs and brown in a moderate oven. Serves 6.

CORN SOUFFLE

3 tbsp. butter

4 tbsp. flour

1 tsp. salt

⅛ tsp. pepper

¼ tsp. celery salt

½ cup Carnation Milk

½ cup water

1 cup canned corn