Library / Cooking / Season's best dishes for 2 or 4 or 6
Transcriber’s Note
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[Illustration:
_Season’s Best
Dishes_
for 2 or 4 or 6
By Mary Lee Taylor
Dear Friend,
The cookies you make, the candies, the special dishes—even the
very smell of them baking or cooking—are things your family will
remember long after the holidays.
It takes time, of course, to make these good things—but with
the recipes in this booklet, it will take much less time. For
instance, those delicious Butterscotch Balls and Coconut Kisses
are so simple to make there need never be an empty candy jar. If
there’s a “junior” cook at your house, let her try them—she’ll be
so proud of her success.
You will be famous for your cookies when you serve fruity Pineapple
Date Bars, or rich, tender Holiday Crescents—which are merely
shaped into half-moons, not rolled. Mincemeat Cup Cakes are almost
little fruit cakes—and Easy Fruit Coffee Cake is so quickly
made with yeast and biscuit-mix you could have it for a festive
Christmas breakfast.
When friends drop in, entertaining’s easy with Bacon Rarebit—or
with Cheese Chips in the icebox, all ready to slice and bake at a
moment’s notice. I haven’t forgotten your Christmas dinner—there’s
a Potato Stuffing for the holiday bird, a baking chart to make it a
complete success, a delicious vegetable and a new salad dressing.
[Illustration: Mary Lee Taylor head]
Perhaps you’re thinking all these good things take extra amounts of
expensive butter and cream. Quite the opposite! Pet Milk actually
saves on butter because it’s whole milk concentrated to double
richness. In fact, you can use it in place of cream for whipped
toppings, desserts and for coffee—at less than half the cost of
cream. Even when mixed with an equal amount of water, Pet Milk is
rich, wholesome milk that costs less generally than ordinary milk.
I know these recipes will help you serve the best of Christmas
treats—and I send them with my wishes for the happiest of holidays.
Sincerely,
=Mary Lee Taylor= (signature)
Index to Recipes
BEVERAGE AND
COFFEE CAKE
Easy Fruit Coffee Cake 10
Eggnog 12
Pet Glaze 9
CANDIES, CAKES
AND COOKIES
Butterscotch Balls 5
Coconut Kisses 11
Fruit Candy 12
Holiday Crescents 5
Mincemeat Cup Cakes 11
Nut Fudge 3
Pineapple Date Bars 13
Plain Fudge 3
Quick Fruit Cake 14
Stuffed Dates 6
Stuffed Figs 6
Stuffed Prunes 6
DESSERT AND SAUCE
Ambrosia Floating Island 4
Holiday Sauce 10
MISCELLANEOUS
Baking Directions for Poultry
and Meat 8
Cheese Chips 8
MAIN DISHES
AND STUFFING
Bacon Rarebit 7
Pork Chop Dinner 15
Potato Stuffing 9
SALAD AND
SALAD DRESSING
Banana Nut Salad 6
Whipped Cranberry Dressing 14
VEGETABLES
Cauliflower with Egg Sauce 15
Hawaiian Sweet Potatoes 7
Form No. 4760—11-19-49—12-31-49
Nut Fudge
(Photograph on front cover)
=DIRECTIONS= =INGREDIENTS= =For 1⅓ lbs.= =For 2¾ lbs.=
{=COCOA= {=6 tablesp.= {=¾ cup=
{=SUGAR= {=1½ cups= {=3 cups=
=1.= Mix in saucepan {=CORN SYRUP= {=1½ tablesp.= {=3 tablesp.=
{=PET MILK= {=9 tablesp.= {=1⅛ cups=[1]
{=WATER= {=3 tablesp.= {=6 tablesp.=
=2.= When well blended, cook over low heat, stirring until sugar
dissolves. Boil slowly, stirring now and then until candy reaches
soft ball stage (see note). Cool at room temperature, without
stirring, until lukewarm, or until the hand can be held comfortably
on bottom of pan.
=3.= Add {=SALT= {=few grains= {=⅛ teasp.=
{=VANILLA= {=¾ teasp.= {=1½ teasp.=
=4.= Beat until candy holds its shape. Pour into greased
pan measuring about {=9 × 5 inches= {=9 × 9 inches=
=5.= Press into {=whole blanched=
top of fudge the { =ALMONDS=[2]
moment it is poured into pan {=1½ dozen= {=3 dozen=
=6.= Have nuts in rows about 1½ inches apart. Cut into squares when
cool.
=7.= Makes {=1½ dozen,= {=3 dozen,=
{ =1½-in. pieces= { =1½-in. pieces=
=For Plain Fudge=, simply omit the nuts in the above recipe.
[1] 1⅛ cups equal 1 cup plus 2 tablespoons.
[2] Pecans, walnuts, hazel nuts, cashews, etc. also can be used.
Note: _Drop a tiny bit of the hot mixture into a bowl of cold
water. If it stays together in a soft ball and does not fall apart
when you lift it out of the water with your fingers, then the Fudge
has cooked long enough. Be sure to take candy off the heat while
testing. Do not use ice cold water._
GRAND TO SERVE AT A BIG HOLIDAY PARTY
=Big Bowl of Eggnog=[3] (placed in a wreath of holly or evergreens)
=Small Slices of Quick Fruit Cake=[3]
=Cheese Chips=[3]
=Nut Fudge=[3]
=Salted Nuts=
=Holiday Crescents=[3]
[3] Recipes are in this book
[Illustration: Ambrosia Floating Island]
EVERYDAY FOODS FIXED FOR COMPANY
=Baked Ham=
=Hawaiian Sweet Potatoes=[4]
=Buttered Green Beans=
=Lettuce Wedges with Whipped Cranberry Dressing=[4]
=Ambrosia Floating Island=[4]
[4] Recipes are in this book
Ambrosia Floating Island
(Photograph above)
=DIRECTIONS= =INGREDIENTS= =FOR 2= =FOR 4= =FOR 6=
=1.= Mix and heat {=PET MILK= {=6 tablesp.= {=¾ cup= {=1¼ cups=
slowly to boiling {=WATER= {=1½ tablesp.= {=3 tablesp.={=¼ cup=
{=slightly beaten
{ EGG YOLKS= {=1= {=2= {=3=
=2.= Stir into {=SUGAR= {=1½ tablesp.= {=3 tablesp.= {=¼ cup=
mixture of {=SALT= {=few grains= {=few grains= {=⅛ teasp.=
{=grated {
{ ORANGE RIND={=½ teasp.= {=1 teasp.= {=1½ teasp.=
=3.= Cook over boiling water and stir until
mixture thickens slightly or about
{=2 minutes= {=3 minutes= {=4 minutes=
=4.= Remove from heat
and stir in
{=ORANGE JUICE= {=3 tablesp.= {=⅓ cup= {=½ cup=
=5.= Pour into shallow serving dish holding
about
{=1 pint= {=1 quart= {=1½ quarts=
=6.= Cover and chill.
=7.= When ready to serve,
beat until stiff {=EGG WHITES= {=1= {=2= {=3=
=8.= Beat in slowly {=SUGAR= {=2 tablesp.= {=¼ cup= {=6 tablesp.=
=9.= Drop in 2 or 4 or 6 “islands” on top of chilled custard.
=10.= Top “islands” with
{=shredded COCONUT= {=¼ cup= {=½ cup= {=¾ cup=
=11.= Garnish with orange sections if desired.
Butterscotch Balls
(Photograph on front cover)
=DIRECTIONS= =INGREDIENTS= =For 3 dozen= =For 6 dozen=
=1.= Mix in saucepan, {=brown SUGAR= {=1 cup= {=2 cups=
then heat slowly,
stirring until sugar {=PET MILK= {=¼ cup= {=½ cup=
is dissolved {=BUTTER= {=1 tablesp.= {=2 tablesp.=
{=SALT= {=⅛ teasp.= {=¼ teasp.=
=2.= Remove from heat, cool thoroughly, but do not chill.
=3.= Add about ¼ cup
at a time, mixing {=powdered SUGAR= {=2 cups= {=4 cups=
until smooth after
each addition
=4.= Turn out on {=powdered SUGAR= {=2 tablesp.= {=¼ cup=
board which has been sprinkled with
=5.= Knead with the hands until smooth and creamy.
=6.= Shape into inch
balls, rolling {=chopped NUTS= {=1 cup= {=2 cups=
each one as it is shaped in
=7.= Put on waxed paper. Chill before serving.
Holiday Crescents
(Photograph on front cover)
=DIRECTIONS= =INGREDIENTS= =For 3 dozen= =For 4½ dozen=
=1.= Let stand in
warm room until {=BUTTER or margarine= {=½ cup= {=¾ cup=
soft enough to stir
easily
=2.= Sift together {=sifted all-purpose
{ FLOUR= {=1½ cups= {=2¼ cups=
{=powdered SUGAR= {=½ cup= {=¾ cup=
{=SALT= {=½ teasp.= {=¾ teasp.=
=3.= Mix {=PET MILK= {=¼ cup= {=⅓ cup=
{=VANILLA= {=½ teasp.= {=¾ teasp.=
=4.= Beat into butter gradually, about a tablespoon at a time, using
a mixing spoon or rotary egg beater.
=5.= Stir in flour mixture, about ¼ cup at a time, mixing well.
=6.= Mix in {=finely cut NUTS= {=1 cup= {=1½ cups=
=7.= Pinch off about a teaspoon of dough at a time. Roll with fingers
into strip 2½ inches long. Turn each strip to form a half-moon. Put
on ungreased baking sheet about an inch apart. Bake on top shelf in
moderate oven (375° F.) for 12 minutes, or until very light brown.
=8.= Roll, while
still warm, in {=powdered SUGAR= {=6 tablesp.= {=½ cup=
Note: _You’ll have perfect success with this recipe in any altitude
up to 5,000 feet. If you live in a higher altitude, write for
specially adjusted recipe, stating altitude at which you live and
name of recipe._
Stuffed Dates
=DIRECTIONS= =INGREDIENTS= =For 2½ dozen= =For 5 dozen=
=1.= Melt in saucepan
over low heat {=BUTTER or margarine= {=1½ tablesp.= {=3 tablesp.=
{=PET MILK= {=2 tablesp.= {=¼ cup=
=2.= Stir in {=SALT= {=⅛ teasp.= {=¼ teasp.=
{=VANILLA= {=½ teasp.= {=1 teasp.=
=3.= Remove from heat;
then add
about ¼ cup at a time {=powdered SUGAR= {=1¾ cups= {=3½ cups=
{ (=½ lb.=) {(=1 lb.=)
=4.= Turn onto board sprinkled with
{=powdered SUGAR= {=1 tablesp.= {=2 tablesp.=
=5.= Knead with the hands until smooth and creamy.
=6.= Remove pits from {=DATES= {=2½ dozen= {=5 dozen=
=7.= Fill cavities with candy mixture.
=For Stuffed Figs or Prunes=, steam 2 or 4 dozen dried figs or
prunes over hot water until plump. Cut pocket in figs; remove pits
from prunes, then fill with candy mixture. Roll in granulated sugar
if desired.
Banana Nut Salad
=DIRECTIONS= =INGREDIENTS= =FOR 2= =FOR 4= =FOR 6=
=1.= Mix {=bottled
in bowl {SALAD DRESSING= {=2½ tablesp.= {=⅓ cup= {=½ cup=
{=SALT= {=few grains= {=⅛ teasp.= {=¼ teasp.=
{=dry MUSTARD= {=¼ teasp.= {=½ teasp.= {=¾ teasp=
{=PET MILK= {=2 tablesp.= {=¼ cup= {=6 tablesp.=
=2.= Stir in {=LEMON JUICE= {=1½ teasp.= {=1 tablesp.= {=1½ tablesp.=
=3.= Chill.
=4.= At serving time,
arrange on 2 or 4 or 6 {=LETTUCE= {=2 leaves= {=4 leaves= {=6 leaves=
salad plates
=5.= Peel, then { { { {
cut into 2-inch {=ripe BANANAS= {=4 pieces= {=8 pieces= {=12 pieces=
pieces
=6.= Using 2 forks, dip pieces of banana, one at a time,
in the dressing.
=7.= Roll each,
as it is { { { {
dipped, in {=finely cut NUTS=[5] {=⅓ cup= {=⅔ cup= {=1 cup=
=8.= Put 2 pieces of banana on each lettuce leaf. Serve with the
rest of the dressing.
[5] Salted, skinless peanuts, pecans, cashews, etc. can be used.
Bacon Rarebit
=DIRECTIONS= =INGREDIENTS= =FOR 2= =FOR 4= =FOR 6=
{=diced AMERICAN= {=½ cup= {=1 cup= {=1½ cups=
{ =CHEESE= {(=2½ ozs.=) {(=⅓ lb.=) {(=½ lb.=)
{=PET MILK= {=¼ cup= {=½ cup= {=¾ cup=
=1.= Mix {=Worcestershire= {=1 teasp.= {=2 teasp.= {=1 tablesp.=
{ =SAUCE= { { {
{ (=can omit=) { { {
{=dry MUSTARD= {=¼ teasp.= {=½ teasp.= {=¾ teasp.=
{=SALT= {=few grains= {=⅛ teasp.= {=¼ teasp.=
=2.= Cook and stir over boiling water until smooth.
=3.= Put on plates {=TOAST= {=2 slices= {=4 slices= {=6 slices=
=4.= Pour cheese sauce over toast.
=5.= Top with {=crisp BACON= {=4 slices= {=8 slices= {=12 slices=
Hawaiian Sweet Potatoes
=DIRECTIONS= =INGREDIENTS= =FOR 2= =FOR 4= =FOR 6=
=1.= Cover and {=unpared
boil 20 {SWEET= {=3 small= {=3 medium= {=4 large=
minutes, {=POTATOES= {(=½ lb.=) {(=½ lb.=) {(=1½ lbs.=)
or until tender {=_in
{boiling_
{WATER= {=2 cups= {=3 cups= {=4 cups=
=2.= Turn on oven; set at moderate (375° F.).
=3.= Grease a shallow baking dish
holding about {=1 pint= {=1 quart= {=1½ quarts=
=4.= Drain potatoes; slip off skins, then mash well.
{=PET MILK= {=6 tablesp.= {=¾ cup= {=1 cup=
=5.= Beat in{=brown SUGAR= {=1 tablesp.= {=2 tablesp.= {=3 tablesp.=
{=SALT= {=⅛ teasp.= {=¼ teasp.= {=⅓ teasp.=
=6.= Put into greased baking dish.
=7.= Cut {=drained PINEAPPLE= { { {
in halves { =SLICES, canned= {=2 slices= {=4 slices= {=6 slices=
=8.= Arrange on potato mixture along outer edge.
=9.= Sprinkle over {=crushed {=2 tablesp.= {=¼ cup= {=⅓ cup=
potatoes, but {CORN= { { {
not over fruit {=FLAKES= { { {
=10.= Bake until thoroughly hot, or about
{=20 minutes= {=30 minutes= {=40 minutes=
=11.= Serve hot from the baking dish.
Note: _Well drained, canned sweet potatoes also can be used. You
will need ¾ cup mashed sweet potatoes for 2; 1½ cups for 4 and 2¼
cups for 6._
Cheese Chips
=DIRECTIONS= =INGREDIENTS= =For 4 dozen= =For 6 dozen=
=1.= Sift together {=sifted, cake FLOUR= {=1 cup= {=1½ cups=
{=SALT= {=½ teasp.= {=¾ teasp.=
=2.= Work into flour
with fork or pastry {=soft SHORTENING= {=¼ cup= {=6 tablesp.=
blender
=3.= When mixture {=grated American or= { {
has appearance
of small peas, { =cheddar CHEESE= {=1 cup= {=1½ cups=
fold in
=4.= Stir in slowly with {=PET MILK= {=2 tablesp.= {=3 tablesp.=
fork a mixture of {=WATER= {=1 tablesp.= {=1½ tablesp.=
=5.= Shape dough into a roll about 1½ inches thick.
Wrap in waxed paper.
=6.= Chill in refrigerator for several hours or overnight.
=7.= Turn on oven; set at moderately hot (400° F.).
=8.= Cut chilled dough into ⅛-inch slices. Put on well-greased
and floured baking sheets.
=9.= Brush with {=PET MILK= {=1 tablesp.= {=1½ tablesp.=
=10.= Then {=caraway, poppy= { {
sprinkle with { =or celery SEED= {=4 teasp.= {=2 tablesp.=
=11.= Bake on oven shelf slightly above center 12 minutes,
or until light brown.
Note: _You’ll have perfect success with this recipe in any altitude
up to 5,000 feet. If you live in a higher altitude, write for
specially adjusted recipe, stating altitude at which you live and
name of recipe._
Baking Directions For Poultry and Meat
(=at room temperature, stuffed= =Oven= =Length=
=and ready for baking=) =Temperature= =of Baking Time=
Chicken, under 5 lbs. 350° F. 40 min. per lb.
Chicken, 5 lbs. and over 325° F. 40 min. per lb.
Duck, 5 lbs. and over 325° F. 40 min. per lb.
Goose 325° F. 35 min. per lb.
Guinea Hen, 3½ lbs. 350° F. 40 min. per lb.
Lamb, Breast or Shoulder 300° F. 35 min. per lb.
Pork Shoulder 350° F. 45 min. per lb.
Pork Tenderloin, cut with pocket 350° F. 40 min. per lb.
Turkey, under 12 lbs. 325° F. 25 min. per lb.
Turkey, over 12 lbs. 300° F. 18 to 20 min. per lb.
Veal, Breast or Shoulder 300° F. 45 min. per lb.
=Note=: =Use a shallow uncovered baking pan and do not baste.=
Pet Glaze
=DIRECTIONS= =INGREDIENTS= =For 10-inch= =For 15-inch=
=coffee cake= =coffee cake=
=1.= Mix in small bowl {=PET MILK= {=4 teasp.= {=2 tablesp.=
{=VANILLA= {=¾ teasp.= {=1 teasp.=
=2.= Add about 2 tablesp.
at a time {=powdered SUGAR= {=½ cup= {=⅔ cup=
=3.= Beat until smooth. Spread on tops of Mincemeat Cup Cakes or on
Easy Coffee Cake (see index) as soon as removed from the oven.
Potato Stuffing
=DIRECTIONS= =INGREDIENTS= =For 4½ to 5-lb.= =For 8 to 10-lb.=
=Chicken or Duck= =Turkey=
{=finely cut ONION= {=¼ cup= {=⅓ cup=
{=finely diced CELERY= {=1 cup= {=1½ cups=
=1.= Cook slowly {=in hot SHORTENING= {=2 tablesp.= {=3 tablesp.=
5 minutes
{=PET MILK= {=⅔ cup= {=1 cup=
{=well-beaten EGG= {=1= {=2=
=2.= Remove from {=SALT= {=1¼ teasp.= {=1¾ teasp.=
heat; add {=powdered SAGE= {=1 teasp.= {=1½ teasp.=
{=PEPPER= {=few grains= {=⅛ teasp.=
{=finely diced, cooked= { {
=3.= Add and { =POTATOES= {=2 cups= {=3 cups=
mix well {=soft BREAD CRUMBS= {=2 cups= {=3 cups=
=4.= Spoon lightly into cavity of poultry. Sew cavity together or
secure with toothpicks laced with string.
=5.= Bake as directed in chart on opposite page.
Note: _For 3½-lb. guinea hen, use ½ of the recipe for 4½ to 5-lb.
chicken; for 12 to 14-lb. turkey, double the recipe for 8 to 10-lb.
turkey._
HOLIDAY MEAL SURE TO PLEASE
=Roast Chicken or Duck=
=Potato Stuffing=[6]
=Giblet Gravy=
=Cauliflower with Egg Sauce=[6]
=Cranberry Sauce=
=Celery=
=Ice Cream with Pineapple Date Bars=[6]
[6] Recipes are in this book
[Illustration: Roast duck on platter]
Holiday Sauce
=DIRECTIONS= =INGREDIENTS= =FOR 2= =FOR 4= =FOR 6=
=1.= Chill until
ice cold. {=PET MILK= {=¼ cup= {=⅛ cup= {=½ cup=
=2.= Wash, dry
on towel, {fresh, raw { { {
then put
through fine {=CRANBERRIES= {=½ cup= {=1 cup= {=1½ cups=
knife of food
chopper
{=SUGAR= {=¼ cup= {=½ cup= {=¾ cup=
=3.= Add {=SALT= {=⅛ teasp.= {=¼ teasp.= {=½ teasp.=
{=grated ORANGE= { { {
{ =RIND= {=¼ teasp.= {=½ teasp.= {=¾ teasp.=
=4.= Boil slowly and stir 3 minutes; remove from heat.
=5.= Cut in small pieces {=medium peeled= {=1= {=2= {=3=
{ =ORANGES=
=6.= Add to cranberry mixture; then chill thoroughly.
=7.= At serving time, whip chilled milk with cold rotary beater, or
electric beater at high speed, until stiff. Fold into chilled fruit.
Serve on fruit, plain cake, etc.
Easy Fruit Coffee Cake
=DIRECTIONS= =INGREDIENTS= =For 10-inch= =For 15-inch=
=coffee cake= =coffee cake=
=1.= Mix in bowl,
then cool to lukewarm {=PET MILK= {=¼ cup= {=6 tablesp.=
{=boiling WATER= {=¼ cup= {=6 tablesp.=
{=crumbled YEAST= {=⅔ cake= {=1 cake=
2. Stir in { =CAKE= { {
{=SUGAR= {=2 teasp.= {=1 tablesp.=
3. When yeast is
dissolved, stir in {=BISCUIT MIX= {=1⅔ cups= {=2½ cups=
about ½ cup at a time
4. Turn out on lightly floured board. Knead with the hands 40 times.
5. Roll into a sheet
measuring about {=10x10 in.= {=10x15 in.=
6. Spread with {=soft BUTTER= {=2 teasp.= {=1 tablesp.=
7. Sprinkle with
mixture of {=seedless RAISINS= {=⅓ cup= {=½ cup=
{=finely cut NUTS= {=3 tablesp.= {=¼ cup=
{=SUGAR= {=3 tablesp.= {=¼ cup=
{=CINNAMON= {=¾ teasp.= {=1 teasp.=
=8.= Roll up like jelly roll. Start at one of the 15-inch sides for
the large roll.
=9.= Put into greased shallow baking pan.
=10.= Cut gashes about 1-inch deep along both sides and about 1-inch
apart. Cover with cloth wrung out of hot water. Let rise until
doubled in size. Bake on center shelf of moderate oven (375° F.)
about 25 minutes, or until brown. While warm spread with Pet Glaze
(see index).
Note: _You’ll have perfect success with this recipe in any altitude
up to 5,000 feet. If you live in a higher altitude, write for
specialty adjusted recipe, stating altitude at which you live and
name of recipe._
Coconut Kisses
=DIRECTIONS= =INGREDIENTS= =For 3 dozen= =For 4½ dozen=
1. Turn on oven; set at moderately slow (350° F.).
{=SUGAR= {=1 cup= {=1½ cups=
{=all-purpose FLOUR= {=¼ cup= {=6 tablesp.=
{=SALT= {=½ teasp.= {=¾ teasp.=
{=seedless RAISINS= {=½ cup= {=¾ cup=
2. Mix {=candied= { {
{ =CHERRIES=,[7] {=½ cup= {=¾ cup=
{ =quartered= { {
{=shredded= {=3 cups= {=4½ cups=
{ =COCONUT=[8] { (=½ lb.=) { (=¾ lb.=)
3. Stir in {=PET MILK= {=½ cup= {=¾ cup=
{=VANILLA= {=1 teasp.= {=1½ teasp.=
4. When well mixed, drop 2 inches apart from a teaspoon onto
well-greased and floured baking sheet.
5. Bake 20 minutes, or until lightly browned. Remove from pan while
warm and shape into balls with fingers.
[7] Diced candied pineapple can replace cherries.
[8] _For the coconut, use the bulk kind or that which comes in cans
but not the frozen._
Mincemeat Cup Cakes
=DIRECTIONS= =INGREDIENTS= =For 12= =For 18=
=cup cakes= =cup cakes=
1. Turn on oven; set at moderately slow (350° F.).
2. Grease 12 or 18 two and one-half in. muffin cups holding about ½
cup each.
{=sifted, all purpose= {=1¾ cups= {=2⅔ cups=
{ =FLOUR= { {
3. Sift together {=BAKING POWDER= {=2 teasp.= {=3 teasp.=
into bowl {=SUGAR= {=¾ cup= {=1⅛ cups=[9]
{=SALT= {=¼ teasp.= {=½ teasp.=
{=soft SHORTENING= {=⅓ cup= {=½ cup=
{=unbeaten EGG= {=1= {=2=
4. Add all at once {=VANILLA= {=1 teasp.= {=1½ teasp.=
{=MINCEMEAT=[10] {=1 cup= {=1½ cup=
{=PET MILK= {=¼ cup= {=6 tablesp.=
{=WATER= {=¼ cup= {=6 tablesp.=
5. Beat vigorously 2 minutes with spoon or electric beater at medium
speed.
6. Fill muffin cups only ⅔ full. Bake on oven shelf slightly above
center 30 minutes, or until cakes shrink from sides of cups. If
desired, spread while warm with Pet Glaze (see index).
[9] 1⅛ cups equal 1 cup plus 2 tablespoons.
[10] Use bulk or packaged mincemeat, cooked as directed on package.
Note: _You’ll have perfect success with this recipe in any altitude
up to 3,000 feet. If you live in a higher altitude, write for
specially adjusted recipe, stating altitude at which you live and
name of recipe._
_KITCHEN PARTY
BOYS AND GIRLS
CAN FIX EASILY_
=Toasted Cheese Sandwiches=
=Banana Nut Salad=[11]
=Fruit Candy=[11]
=Favorite Beverage=
[11] Recipes are in this book
[Illustration: Fruit Candy]
Fruit Candy
(Photograph above)
=DIRECTIONS= =INGREDIENTS= =For 3 dozen= =For 6 dozen=
{=uncooked, dried= { {
{ =PRUNES, pitted= {=½ cup= {=1 cup=
{ {(=3 ozs.=) {(=6 ozs.=)
1. Put through {=uncooked, dried= { {
medium knife of { =APRICOTS= {=¼ cup= {=½ cup=
food chopper { {(=1½ ozs.=) {(=3 ozs.=)
{=seedless RAISINS= {=⅔ cup= {=1¼ cups=
{=shelled NUTS= {=¾ cup= {=1¾ cups=
{=PET MILK= {=¼ cup= {=½ cup=
2. Put ground fruit {=grated ORANGE= { {
mixture into bowl { =RIND= {=½ teasp.= {=1 teasp.=
and add {=SALT= {=⅛ teasp.= {=¼ teasp.=
3. Mix thoroughly until milk is absorbed. Chill. Shape about a
teaspoonful of the mixture into round or oblong patties. Decorate
with shelled nuts or halves of candied cherries, or roll in chocolate
decorettes or finely chopped nuts. Patties may also be studded with
puffed rice, or strips of blanched almonds.
Note: _Pitted dates can be used for prunes and dried or pressed
figs for apricots._
Eggnog
=DIRECTIONS= =INGREDIENTS= =For 1 quart= =For 1½ quarts=
1. Beat until light {=EGGS= {=3= {=4=
and fluffy
2. Beat in gradually {=SUGAR= {=¼ cup= {=⅓ cup=
{=SALT= {=⅛ teasp.= {=¼ teasp.=
3. Beat in slowly {=VANILLA=[12] {=1½ tablesp.= {=2 tablesp.=
4. Then stir in {=PET MILK= {=2 cups= {=3 cups=
mixture of {=WATER= {=1 cup= {=1½ cups=
5. Chill. Sprinkle each serving with nutmeg if desired.
[12] _To use alcoholic flavoring for vanilla, use ½ cup for 1 qt. and
¾ cup for 1½ qts._
Pineapple Date Bars
=DIRECTIONS= =INGREDIENTS= =For 2 dozen= =For 3 dozen=
1. Turn on oven;
set at slow (325° F.).
2. Grease a shallow
pan measuring about =8 × 12 inches= =10 × 15 inches=
{=canned, crushed= { {
{ =PINEAPPLE=, {=½ cup= {=¾ cup=
3. Mix, then { =well drained= { {
let stand {=finely cut, pitted= { {
{ =DATES= {=1 cup= {=1½ cups=
{=finely cut NUTS= {=1 cup= {=1½ cups=
{=sifted, all-purpose= { {
{ =FLOUR= {=¾ cup= {=1⅛ cups=[13]
4. Sift together {=BAKING POWDER= {=1½ teasp.= {=2¼ teasp.=
{=SALT= {=½ teasp.= {=¾ teasp.=
5. Beat until {=EGG YOLKS= {=2= {=3=
very light
6. Beat in about {=SUGAR= {=½ cup= {=¾ cup=
2 tablespoons at
a time
7. Stir in {=PET MILK= {=¼ cup= {=6 tablesp.=
{=VANILLA= {=1 teasp.= {=1½ teasp.=
8. Add flour, mixing until smooth.
9. Fold in fruit {=stiffly beaten= { {
mixture and { =EGG WHITES= {=2= {=3=
10. Put into greased pan. Bake until firm,
or about {=35 minutes={=45 minutes=
11. When cool, cut in bars 1 × 4 inches.
[13] 1⅛ cups equal 1 cup plus 2 tablespoons.
Note: _You’ll have perfect success with this recipe in any altitude
up to 5,000 feet. If you live in a higher altitude, write for
specially adjusted recipe, stating altitude at which you live and
name of recipe._
_PARTY FOOD
TO A MAN’S TASTE_
=Bacon Rarebit=[14]
=Creamy Cole Slaw=
=Dill Pickle Slices=
=Easy Fruit Coffee Cake=[14]
=Hot Coffee=
[14] Recipes are in this book
_FAMILY MEAL
STARRING DESSERT_
=Pork Chop Dinner=[15]
=Mashed Potatoes=
=Sauerkraut=
=Hot Buttered Rolls=
=Slices of Angel Cake with Holiday Sauce=[15]
[15] Recipes are in this book
Whipped Cranberry Dressing
=DIRECTIONS= =INGREDIENTS= =For 1 cup= =For 1¾ cups= =For 2½ cups=
1. Chill until
ice cold {=PET MILK= {=¼ cup= {=⅓ cup= {=½ cup=
2. Wash, dry
on towel, { { { {
then put
through medium {=_fresh,
knife of food {raw_= {=⅓ cup= {=⅔ cup= {=1 cup=
chopper {=CRANBERRIES= { { {
{=SUGAR= {=4 teasp.= {=3 tablesp.= {=¼ cup=
3. Add {=SALT= {=¼ teasp.= {=⅓ teasp.= {=½ teasp.=
{=WATER= {=4 teasp.= {=2 tablesp.= {=3 tablesp.=
4. Boil 3 minutes, stirring often. Chill thoroughly.
5. Stir in {=SALAD OIL= {=4 teasp.= {=2½ tablesp.= {=¼ cup=
6. Whip chilled milk with cold rotary beater until light and fluffy.
7. Add {=LEMON JUICE= {=2½ teasp.= {=4 teasp.= {=2 tablesp.=
8. Continue whipping until stiff. Fold into chilled cranberry
mixture. Serve on fruit salads or wedges of lettuce.
Quick Fruit Cake
(Photograph on front cover)
=DIRECTIONS= =INGREDIENTS= =For 2¼ lbs.= =For 4½ lbs.=
1. Turn on oven; set at moderately slow (350° F.).
2. Grease a tube or loaf pan[16]
holding about {=5 cups= {=2 quarts=
3. Break into {=2-inch VANILLA= {=4 dozen= {=8 dozen=
pieces { =WAFERS= {(=½ lb.=) { (=1 lb.=)
4. Soak until
soft in {=PET MILK= {=¾ cup= {=1½ cups=
{=FLOUR= {=1 tablesp.= {=2 tablesp.=
{=pitted DATES=,[17] { {
{ =cut in small pieces= {=1 cup= {=2 cups=
5. Meanwhile, {=seedless= { {
mix { =RAISINS=[17] {=1 cup= {=2 cups=
{=broken NUTS= {=1 cup= {=2 cups=
{=well-beaten EGGS= {=2= {=4=
{=SUGAR= {=½ cup= {=1 cup=
{=CINNAMON= {=¾ teasp.= {=½ teasp.=
6. Beat {=NUTMEG= {=½ teasp.= {=1 teasp.=
together {=ALLSPICE= {=½ teasp.= {=1 teasp.=
{=SALT= {=¼ teasp.= {=½ teasp.=
7. Add to soaked wafers and mix well. {
Stir in floured fruit mixture. Put into {
greased tube pan. Bake on oven shelf {=1¼ hours=[16]{=1½ hours=[16]
slightly below center until cake shrinks{
from sides of pan and is firm to the {
touch, or about {
8. Let stand in pan 5 minutes before removing.
[16] _If loaf pan is used, bake smaller cake 1½ hours and bake
larger cake 2 hours._
[17] _Cut-up candied pineapple and cherries can replace half of the
dates and raisins._
Note: _You’ll have perfect success with this recipe in any altitude
up to 7,000 feet._
Pork Chop Dinner
=DIRECTIONS= =INGREDIENTS= =FOR 2= =FOR 4= =FOR 6=
{=FLOUR= {=1 tablesp.= {=2 tablesp.= {=3 tablesp.=
1. Mix well {=SALT= {=¾ teasp.= {=1¼ teasp.= {=2 teasp.=
{=PEPPER= {=few grains= {=few grains= {=⅛ teasp.=
2. Roll in {=PORK CHOPS= { { {
flour mixture { =_about
{1 in. thick_={=2 (⅔ lb.)= {=4 (1⅓ lbs.)= {=6 (2 lbs.)=
3. Brown on both { { { {
sides in skillet {=hot
containing {SHORTENING= {=2 teasp.= {=4 teasp.= {=2 tablesp.=
4. Drain off fat. Sprinkle any remaining flour mixture over chops.
5. Pour
around chops {=LIQUID off corn=[18] {=½ cup= {=¾ cup= {=1 cup=
6. Cover tightly and cook very slowly 30 minutes.
7. Remove cores
from {=unpared APPLES= {=2 small= {=4 small= {=6 small=
8. Cut into thick slices, then arrange on chops. Cover tightly; cook
slowly 15 min. longer, or until tender. Remove meat and apples from
skillet. Keep hot.
{=PET MILK= {=¼ cup= {=½ cup= {=¾ cup=
{=whole kernel CORN= { { {
9. Stir into {=cooked or canned,= { { {
liquid in {=drained= {=1 cup= {=2 cups= {=3 cups=
skillet {=SALT= {=⅛ teasp.= {=¼ teasp.={=½ teasp.=
10. Boil slowly and stir until sauce thickens. Serve with chops
and apples.
[18] If there is not enough liquid off corn, add water.
Cauliflower With Egg Sauce
=DIRECTIONS= =INGREDIENTS= =FOR 2= =FOR 4= =FOR 6=
1. Break into {=CAULIFLOWER= {=1 small= {=1 medium= {=1 large=
flowers { {=(¾ lb.)= {=(1½ lbs.)= {=(2¼ lbs.)=
2. Dice leaves and stems to cook with flowerets.
3. Cover and boil{=boiling {=1 cup= {=2 cups= {=2½ cups=
mixture 10 {WATER= {=½ teasp.= {=1 teasp.= {=1½ teasp.=
minutes, or {=SALT= { { {
until tender in {
{=_condensed {
{cream of_= { { {
{=MUSHROOM {
{SOUP= {=⅓ cup= {=¾ cup= {=1 can=
4. Meanwhile, {=PET MILK= {=¼ cup= {=½ cup= {=¾ cup=
mix in {=SALT= {=few grains= {=⅛ teasp.= {=¼ teasp.=
saucepan {=PEPPER= {=few grains= {=few grains= {=few grains=
{=WORCESTER- {=¼ teasp.= {=½ teasp.= {=¾ teasp.=
{SHIRE= {
{=SAUCE= { { {
{(=can omit=){ { {
5. Fold in
diced {=hard-cooked EGGS= {=1= {=2= {=3=
6. Heat and stir over low heat. Do not boil.
7. Drain cauliflower mixture and serve with the hot sauce.
Bringing up a Baby?
[Illustration: Baby head]
The lovable little rascal calls for plenty of attention ...
especially in the feeding department, doesn’t he? And you’ll be
giving him the right kind of attention, when you give your baby Pet
Milk in his formula.
Pet Milk is right for baby, every way. Right, because it’s uniformly
rich in all the important food substances of whole milk. Right,
because it’s so very easy for baby to digest. Right, because it’s
as surely safe in its sealed container as if there were no germ of
disease in the world.
Pet Milk is right, too, because it’s fortified with pure crystalline
vitamin D—the very same kind of vitamin D that bright sunshine would
provide for babies if they could get enough sunshine. It’s the
combination of vitamin D and the calcium and phosphorus so richly
supplied by Pet Milk that helps your baby to develop straight strong
bones, sound teeth ... and to have the best of growth.
No wonder Pet Milk is so right for baby! No wonder doctors all over
America recommend Pet Milk for babies who need to have milk from a
bottle. If you’re bringing up a baby, ask your doctor about Pet Milk.
[Illustration:
_NOW
ON
NBC_
Listen to
these popular
programs on
your favorite
NBC station
_Mary Lee
Taylor’s_
RECIPE OF THE WEEK
STORY OF THE WEEK
Broadcast direct from the famous Pet
Milk Kitchens Every Saturday Morning[19]
THE PET MILK SHOW
with
Bob Crosby
Kay Armen
The Serenaders and
The Pet Milk Orchestra
EVERY SUNDAY NIGHT[19]
[19] (See your newspaper for local station and time)]
PET MILK COMPANY, 1418 Arcade Building, St. Louis 1, Missouri