The Project Gutenberg eBook of Season's best dishes, by Anonymous

Title: Season's best dishes

for 2 or 4 or 6

Author: Anonymous

Release Date: March 10, 2023 [eBook #70259]

Language: English

Produced by: Stephen Hutcheson and the Online Distributed Proofreading Team at https://www.pgdp.net

[Pg 1]

Season’s Best
Dishes

for 2 or 4 or 6
By Mary Lee Taylor

[Pg 2]

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.

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)

Form No. 4760—11-19-49—12-31-49

[Pg 3]

Nut Fudge

(Photograph on front cover)

DIRECTIONS		INGREDIENTS		For 1⅓ lbs.		For 2¾ lbs.
1. Mix in saucepan		COCOA		6 tablesp.		¾ cup
		SUGAR		1½ cups		3 cups
		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 top of fudge the moment it is poured into pan		whole blanched ALMONDS[2]		1½ dozen		3 dozen
6. Have nuts in rows about 1½ inches apart. Cut into squares when cool.
7. Makes				1½ dozen, 1½-in. pieces		3 dozen, 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

Ambrosia Floating Island

(Photograph above)

DIRECTIONS		INGREDIENTS		FOR 2		FOR 4		FOR 6
1. Mix and heat slowly to boiling		PET MILK		6 tablesp.		¾ cup		1¼ cups
		WATER		1½ tablesp.		3 tablesp.		¼ cup
2. Stir into mixture of		slightly beaten EGG YOLKS		1		2		3
		SUGAR		1½ tablesp.		3 tablesp.		¼ cup
		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.

[Pg 5]

Butterscotch Balls

(Photograph on front cover)

DIRECTIONS		INGREDIENTS		For 3 dozen		For 6 dozen
1. Mix in saucepan, then heat slowly, stirring until sugar is dissolved		brown SUGAR		1 cup		2 cups
		PET MILK		¼ cup		½ cup
		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 until smooth after each addition		powdered SUGAR		2 cups		4 cups
4. Turn out on board which has been sprinkled with		powdered SUGAR		2 tablesp.		¼ cup
5. Knead with the hands until smooth and creamy.
6. Shape into inch balls, rolling each one as it is shaped in		chopped NUTS		1 cup		2 cups
7. Put on waxed paper. Chill before serving.

(Photograph on front cover)

DIRECTIONS		INGREDIENTS		For 3 dozen		For 4½ dozen
1. Let stand in warm room until soft enough to stir easily		BUTTER or margarine		½ cup		¾ cup
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.

[Pg 6]

Stuffed Dates

DIRECTIONS		INGREDIENTS		For 2½ dozen		For 5 dozen
1. Melt in saucepan over low heat		BUTTER or margarine		1½ tablesp.		3 tablesp.
2. Stir in		PET MILK		2 tablesp.		¼ cup
		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 (½ lb.)		3½ cups (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 in bowl		bottled 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 salad plates		LETTUCE		2 leaves		4 leaves		6 leaves
5. Peel, then cut into 2-inch pieces		ripe BANANAS		4 pieces		8 pieces		12 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.

[Pg 7]

Bacon Rarebit

DIRECTIONS		INGREDIENTS		FOR 2		FOR 4		FOR 6
1. Mix		diced AMERICAN CHEESE		½ cup (2½ ozs.)		1 cup (⅓ lb.)		1½ cups (½ lb.)
		PET MILK		¼ cup		½ cup		¾ cup
		Worcestershire SAUCE (can omit)		1 teasp.		2 teasp.		1 tablesp.
		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 boil 20 minutes, or until tender		unpared SWEET POTATOES		3 small (½ lb.)		3 medium (½ lb.)		4 large (1½ lbs.)
		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.
5. Beat in		PET MILK		6 tablesp.		¾ cup		1 cup
		brown SUGAR		1 tablesp.		2 tablesp.		3 tablesp.
		SALT		⅛ teasp.		¼ teasp.		⅓ teasp.
6. Put into greased baking dish.
7. Cut in halves		drained PINEAPPLE SLICES, canned		2 slices		4 slices		6 slices
8. Arrange on potato mixture along outer edge.
9. Sprinkle over potatoes, but not over fruit		crushed CORN FLAKES		2 tablesp.		¼ cup		⅓ cup
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.

[Pg 8]

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 blender		soft SHORTENING		¼ cup		6 tablesp.
3. When mixture has appearance of small peas, fold in		grated American or cheddar CHEESE		1 cup		1½ cups
4. Stir in slowly with fork a mixture of		PET MILK		2 tablesp.		3 tablesp.
		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 sprinkle with		caraway, poppy 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

Note: Use a shallow uncovered baking pan and do not baste.

[Pg 9]

Pet Glaze

DIRECTIONS		INGREDIENTS		For 10-inch coffee cake		For 15-inch 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. Chicken or Duck		For 8 to 10-lb. Turkey
1. Cook slowly 5 minutes		finely cut ONION		¼ cup		⅓ cup
		finely diced CELERY		1 cup		1½ cups
		in hot SHORTENING		2 tablesp.		3 tablesp.
2. Remove from heat; add		PET MILK		⅔ cup		1 cup
		well-beaten EGG		1		2
		SALT		1¼ teasp.		1¾ teasp.
		powdered SAGE		1 teasp.		1½ teasp.
		PEPPER		few grains		⅛ teasp.
3. Add and mix well		finely diced, cooked POTATOES		2 cups		3 cups
		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.

[Pg 10]

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, then put through fine knife of food chopper		fresh, raw CRANBERRIES		½ cup		1 cup		1½ cups
3. Add		SUGAR		¼ cup		½ cup		¾ cup
		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 ORANGES		1		2		3

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 coffee cake		For 15-inch coffee cake
1. Mix in bowl, then cool to lukewarm		PET MILK		¼ cup		6 tablesp.
		boiling WATER		¼ cup		6 tablesp.
2. Stir in		crumbled YEAST CAKE		⅔ cake		1 cake
		SUGAR		2 teasp.		1 tablesp.
3. When yeast is dissolved, stir in about ½ cup at a time		BISCUIT MIX		1⅔ cups		2½ cups
4. Turn out on lightly floured board. Knead with the hands 40 times.
5. Roll into a sheet measuring about				10 × 10 in.		10 × 15 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.

[Pg 11]

Coconut Kisses

DIRECTIONS		INGREDIENTS		For 3 dozen		For 4½ dozen
1. Turn on oven; set at moderately slow (350° F.).
2. Mix		SUGAR		1 cup		1½ cups
		all-purpose FLOUR		¼ cup		6 tablesp.
		SALT		½ teasp.		¾ teasp.
		seedless RAISINS		½ cup		¾ cup
		candied CHERRIES,[7] quartered		½ cup		¾ cup
		shredded COCONUT[8]		3 cups (½ lb.)		4½ cups (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 cup cakes		For 18 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.
3. Sift together into bowl		sifted, all purpose FLOUR		1¾ cups		2⅔ cups
		BAKING POWDER		2 teasp.		3 teasp.
		SUGAR		¾ cup		1⅛ cups[9]
		SALT		¼ teasp.		½ teasp.
4. Add all at once		soft SHORTENING		⅓ cup		½ cup
		unbeaten EGG		1		2
		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.

[Pg 12]

Fruit Candy

(Photograph above)

DIRECTIONS		INGREDIENTS		For 3 dozen		For 6 dozen
1. Put through medium knife of food chopper		uncooked, dried PRUNES, pitted		½ cup (3 ozs.)		1 cup (6 ozs.)
		uncooked, dried APRICOTS		¼ cup (1½ ozs.)		½ cup (3 ozs.)
		seedless RAISINS		⅔ cup		1¼ cups
		shelled NUTS		¾ cup		1¾ cups
2. Put ground fruit mixture into bowl and add		PET MILK		¼ cup		½ cup
		grated ORANGE RIND		½ teasp.		1 teasp.
		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 and fluffy		EGGS		3		4
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 mixture of		PET MILK		2 cups		3 cups
		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.

[Pg 13]

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
3. Mix, then let stand		canned, crushed PINEAPPLE, well drained		½ cup		¾ cup
		finely cut, pitted DATES		1 cup		1½ cups
		finely cut NUTS		1 cup		1½ cups
4. Sift together		sifted, all-purpose FLOUR		¾ cup		1⅛ cups[13]
		BAKING POWDER		1½ teasp.		2¼ teasp.
		SALT		½ teasp.		¾ teasp.
5. Beat until very light		EGG YOLKS		2		3
6. Beat in about 2 tablespoons at a time		SUGAR		½ cup		¾ cup
7. Stir in		PET MILK		¼ cup		6 tablesp.
		VANILLA		1 teasp.		1½ teasp.
8. Add flour, mixing until smooth.
9. Fold in fruit mixture and		stiffly beaten EGG WHITES		2		3
10. Put into greased pan. Bake until firm, or about				35 minutes		45 minutes

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.

[Pg 14]

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 knife of food chopper		fresh, raw CRANBERRIES		⅓ cup		⅔ cup		1 cup
3. Add		SUGAR		4 teasp.		3 tablesp.		¼ cup
		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 pieces		2-inch VANILLA WAFERS		4 dozen (½ lb.)		8 dozen (1 lb.)
4. Soak until soft in		PET MILK		¾ cup		1½ cups
5. Meanwhile, mix		FLOUR		1 tablesp.		2 tablesp.
		pitted DATES,[17] cut in small pieces		1 cup		2 cups
		seedless RAISINS[17]		1 cup		2 cups
		broken NUTS		1 cup		2 cups
6. Beat together		well-beaten EGGS		2		4
		SUGAR		½ cup		1 cup
		CINNAMON		¾ teasp.		½ teasp.
		NUTMEG		½ teasp.		1 teasp.
		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 slightly below center until cake shrinks from sides of pan and is firm to the touch, or about				1¼ hours[16]		1½ hours[16]

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.

[Pg 15]

Pork Chop Dinner

DIRECTIONS		INGREDIENTS		FOR 2		FOR 4		FOR 6
1. Mix well		FLOUR		1 tablesp.		2 tablesp.		3 tablesp.
		SALT		¾ teasp.		1¼ teasp.		2 teasp.
		PEPPER		few grains		few grains		⅛ teasp.
2. Roll in flour mixture		PORK CHOPS about 1 in. thick		2 (⅔ lb.)		4 (1⅓ lbs.)		6 (2 lbs.)
3. Brown on both sides in skillet containing		hot 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.
9. Stir into liquid in skillet		PET MILK		¼ cup		½ cup		¾ cup
		whole kernel CORN cooked or canned, drained		1 cup		2 cups		3 cups
		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 flowers		CAULIFLOWER		1 small (¾ lb.)		1 medium (1½ lbs.)		1 large (2¼ lbs.)
2. Dice leaves and stems to cook with flowerets.
3. Cover and boil mixture 10 minutes, or until tender in		boiling WATER		1 cup		2 cups		2½ cups
		SALT		½ teasp.		1 teasp.		1½ teasp.
4. Meanwhile, mix in saucepan		condensed cream of MUSHROOM SOUP		⅓ cup		¾ cup		1 can
		PET MILK		¼ cup		½ cup		¾ cup
		SALT		few grains		⅛ teasp.		¼ teasp.
		PEPPER		few grains		few grains		few grains
		WORCESTERSHIRE SAUCE (can omit)		¼ teasp.		½ teasp.		¾ teasp.
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.

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.

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