[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)

## 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

[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

[Pg 4]

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 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.

## Holiday Crescents

(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

(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.

[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.

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

[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]

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

## 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

[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

[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.

[Pg 16]

## Bringing up a Baby?

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