Nourishing Dishes for Youthful Appetites

Old Grandmom collected the publications of several companies that had recipes listed in them. This is the first of several she had in her recipe notebook.

Published by the Carnation Milk Company

All references to Irradiated Carnation Unsweetened Evaporated Milk will be listed as milk!

Cereal
1/2 c Milk
1 tbsp granular cereal, such as farina, barley, rice or cornmeal or 2 tbsp flaked cereals, such as oatmeal
½ c water

Bring milk and water to boil Add cereal and boil briskly 5 minutes Then set pan over boiling water and continue cooking 30 to 60 minutes, depending upon the cereal

Soft Custard

2 eggs or 3 egg yolks
4 tsp sugar
few grains salt 1 c milk
1 c boiling water

Beat egg yolks Add sugar, salt, milk, then the boiling water Stirring constantly, cook over hot water until mixture coats the spoon !/2 tsp vanilla may be added if desired Yield 1 pint custard

Banana Milk Shake

1 ripe banana
½ c milk
½ c water
few grains of salt

Force the banana through a sieve Add other ingredients and beat well This makes a nutritious drink popular with adults as well as children

Stuffed Baked Potato

Select medium sized, smooth skinned potatoes Was thoroughly Bake in a hot oven (450) until tender Cit in halves and scoop potato out being careful not to break the skin
Mash to remove all lumps For each potato add 1 tsp butter, ¼ tsp salt and 2 tbsp milk Beat until fluffy More milk may be added Pile into potato shells and brown in a hot oven (425) Chopped parsley may be added to the mashed potato mixture

Mashed Potatoes

Boil potatoes in jackets until tender Remove skins Mash or press through a ricer or coarse sieve Season with a little salt and moisten with milk Beat until fluffy

Scrambled Eggs

3 eggs
¼ tsp salt
½ c milk
1 tbsp butter

Beat eggs Add salt and Milk Melt butter into saucepan, then ass egg mixture Stirring occasionally, cook over hot water until firm, but not hard Yield: 3 servings

Milk Toast

½ milk
½ water
2 slices toast

mix milk and water, Scald and pout over toast

Orange Milk Sherbet

1 ½ c milk
2 c sugar
few grains salt
1 c water
2 cups orange juice
2 tbsp lemon juice

Chill milk in ice cream can Boil sugar, salt, and water about 5 minutes There should be 2 c syrup Add orange and lemon juice and chill
Pour orange mixture slowly into milk Freeze in an ice cream churn using an 8:1 ice: salt ratio Yield: 1 ½ quarts If a mild sherbet is desired, increase milk to 2 cups

Baked Custard

4 eggs
6 tbsp sugar
1/8 tsp salt 1 ½ c milk
1 ½ c water
¼ tsp vanilla
Dash nutmeg

Beat eggs Add sugar, salt, milk, boiling water and vanilla Pour into custard cups and sprinkle with nutmeg Set in a pan containing sufficient hot water to come almost to the top of the cups Bake in a moderate over (350 degrees) until knife inserted in center of custard comes out clean Yield: 6 servings

White Sauce for Creamed dishes

1 tbsp butter
1 tbsp flour
1/8 tsp salt
½ c boiling water
½ c milk

Melt butter, blend in flour and salt and when smooth and bubbling add the boiling water Stirring constantly, boil until mixture thickens, then add milk and continue cooking for a few minutes longer

Creamed Eggs

Add 4 diced hard cooked eggs and a little chopped parsley to White sauce for creamed Dishes Serve on hot buttered toast if desired Yield 3 servings

Creamed Vegetables

To white sauce add 1 c of any diced, cooked vegetable, such as potato, carrot, onion, spinach or turnips Yield:3 servings

Creamed Liver

Add 1 cup chopped cooked liver ort beef, lamb, pork, or fish to White sauce Broth in which meat or fish is cooked may be used in place of water when preparing sauce Yield: 3 servings

Vegetable Soup

¼ c strained or pureed vegetable
¼ c milk
¼ c water
pinch of salt

Combine ingredients and heat Liquid drained from vegetables may be used in place of water

Cream of Carrot Soup

2 cups grated carrots
1 tbsp sugar
1 tsp salt
¼ c water
2 tbsp butter
½ c bread crumbs
1 qt beef broth
1 c milk

Combine carrots, sugar, salt, water, and cook for about 5 minutes, or until carrots are tender Add butter, bread crumbs, and broth and simmer for 20 minutes Add milk and cook 5 minutes longer or until thoroughly heated Serve at once

Meat Loaf

1 lb ground raw meat
1 egg
1 ½ tsp salt
½ c finely chopped onion
1 ½ c milk
2 c bread crumbs

Mix ingredients Turn into a well greased baking pan, shape into a loaf and bake about 30 – 40 minutes in a moderately hot oven Yield: 8 servings

Apple Tapioca

1 c milk
1 c water
¼ c minute tapioca
¼ c sugar
2 apples
5 tbsp sugar
2 tbsp water
2 egg yolks
2 egg whites

Cook milk, 1 c water, tapioca and ¼ c sugar over boiling water 15 minutes
Pare apples, cut in small pieces and boil with 5 tbsp sugar and 2 tbsp water until tender Add with beaten egg yolks to tapioca Cook 3 minutes longer Remove from fire and fold in stiffly beaten egg whites Yield: 6 servings

Bread Pudding

2 c dry bread
1 c hot water
1 egg
1 c milk
½ c sugar
½ tsp salt

Soak bread in the water Add milk, beaten egg, salt and sugar Sprinkle with cinnamon or nutmeg Pour into buttered baking dish set in pan of water and bake in a moderate oven (350) until firm and brown on top, about 1 hr Raisins, chopped prunes or apples may be added Yield : 6 servings

Oatmeal Cookies

1 c fat, half butter
2 c brown sugar
2 eggs
2 c rolled oats
1/3 c milk and
1 tsp vinegar mixed
2 c flour
1 tsp baking soda
¼ tsp salt
2 tsp cinnamon
¾ tsp cloves
1 c raisins

Cream fat and sugar together Add eggs Beat well, then stir in oats and milk Sift flour, then measure Resift with soda, salt and spices, into first mixture Mix well, adding raisins with last few stirs Drop by tsp onto a well oiled baking sheet Bake in moderate oven (375)