B o r d e n ' s N

S t a r l a c c o n t a i n s al l

of m i l k ' s

B - V I T A M I N S PROTEINS C A L C I U M

P H O S P H O R U S A N D OTHER

M I N E R A L S

Starlac is the finest pasteurized milk with only the water and fat removed

All the B-Vitamins, all the proteins,

all the minerals of milk THAT'S STARLAC! "The Heart oTMilk"

Available in 5-qt. blue package; 3-qt. pre-measured red package; giant 12-qt. package.

TRY ALL 12 OF THE WONDERFUL STARLAC RECIPES INSIDE I

Starlac brings you all the important elements of milk, minus the water and fat. In other words —the "heart of milk."

It provides nourishment to build strong and healthy bodies with harder muscles, sturdier bones, and sounder teeth.

Tastes milk-sweet, milk-fresh. Mixes in-stantly, even in ice water. Grand for drinking! Grand for cooking! Serve Borden's Instant Starlac morning, noon, and night!

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STARLAC cfUdtf

f 4 o ( : W l k S ^ q t ( M e . (Makes two, 9" layers)

1V2 cups s i f t e d cake 1 1 /2cups s u g a r f l o u r % cup l iquid

I V 2 t e a s p o o n s b a k i n g I n s t a n t S t a r l a c p o w d e r 3 t a b l e s p o o n s b u t t e r

3 e g g s 1 t e a s p o o n v a n i l l a Sift together flour and baking powder. Beat eggs until thick and lemon colored. Gradually beat in sugar. Add sifted flour to egg mixture. Heat liquid Instant Starlac and butter until butter is melted. Stir into flour egg mix-ture; blend well. Add vanilla. Pour mixture into two 9" layer tins which have been lightly greased, lined with waxed paper and greased again. Bake in a moderate oven (350°F.) 25 minutes. Cool in pans. Ice with Mocha or Chocolate Frosting.

bones, teeth, muscles like regular milki

* 'Potato f r w o I ^ / O f f e o T L o o l (Makes 6 to 8 servings) U

1 cup d r y b r e a d c r u m b s 11/2 lbs. g r o u n d beef ( C h u c k ) 1/2 cup I n s t a n t 1/2 cup c h o p p e d onion

S t a r l a c p o w d e r 6 m e d i u m p o t a t o e s , c o o k e d 1 (8-oz.) can t o m a t o sauce V\ cup I n s t a n t 1 egg, s l i g h t l y b e a t e n Star lac p o w d e r 1 t e a s p o o n salt 2 t a b l e s p o o n s w a t e r 1 t e a s p o o n W o r c e s - 1 t e a s p o o n salt

t e r s h i r e sauce Dash pepper Combine bread crumbs and V2 cup Instant Starlac pow-der. Stir in tomato sauce, egg, salt and Worcestershire sauce; blend well. Add meat and onion. Mix until well blended. Place mixture into loaf pan 9 x 5 x 3 . Bake in moderate oven (375°F.) for 45 to 50 minutes. Remove from oven. Invert loaf pan on baking sheet; remove pan. To potatoes add Va cup Starlac (Instant) powder, water and seasonings. Mash and beat until fluffy. Spread over top and sides of meat loaf. Return to oven for 12 to 15 minutes or until potatoes are delicately browned.

Starlac the

f u L

2 eggs 3 m e d i u m - s i z e pota-

toes, cooked 3 t a b l e s p o o n s I n s t a n t

Star lac p o w d e r V2 t e a s p o o n salt

Dash pepper

(Makes 6 servings) 1 pound f i s h f i l l e t s 4 c a r r o t s , s l i c e d 1 m e d i u m - s i z e onion,

cut in r i n g s 1/3 cup I n s t a n t

Star lac p o w d e r 1 t e a s p o o n salt Cook fish in 2 cups boiling salted water. Reserve 3A cup fish stock. Flake fish. Cook carrots and onion together in boiling salted water. Pour reserved fish stock into bowl. Combine Instant Starlac powder and salt; sprinkle over fish stock. Beat with rotary beater until blended. Add eggs; beat until well blended. Fold in flaked fish and vege-tables. Pour into IV2-quart casserole. Mash potatoes. Mix in 3 tablespoons Instant Starlac powder, salt and pepper. Top casserole with mounds of mashed potatoes. Bake in moderate oven (350°F.) 30 to 40 minutes.

"Heart of Milk'.'..builds

(Makes 4 servings) U P U D D I N G

6 t a b l e s p o o n s I n s t a n t Star lac p o w d e r

1 package p r e p a r e d c h o c o l a t e pud-d i n g m i x

2 cups w a t e r

T O P P I N G Vb cup w a t e r

1 t a b l e s p o o n lemon j u i c e V2 t e a s p o o n v a n i l l a e x t r a c t

V3 cup I n s t a n t Star lac p o w d e r

2 t a b l e s p o o n s s u g a r Combine thoroughly Instant Starlac powder and choco-late pudding in saucepan. Add water gradually, stirring until dissolved. Cook according to manufacturer 's direc-tions on package. Cover and chill, stirring occasionally. Meanwhile, pour V3 cup water, lemon juice and vanilla in deep 1-quart bowl. Sprinkle Instant Starlac powder over top of water. Beat with rotary beater or electric mixer until stiff, about 7 to 10 minutes. Beat in sugar. Arrange alternate layers of chilled chocolate pudding and topping in parfait glasses. Chill for Vi hour in refrigerator and serve.

A Sauce I A Chowder! A Shake! A Sherbet i

QpnJtooir &C (Makes 1 quart)

1 c u p c a n n e d a p r i c o t 3 c u p s l i q u i d n e c t a r I n s t a n t S t a r l a c

1/4 cup l e m o n j u i c e 2 e g g w h i t e s 1 c u p s u g a r

Set refrigerator control at coldest point. Combine apricot nectar, lemon juice and sugar; blend well. Slowly stir in liquid Instant Starlac until well blended. Pour mixture into two refrigerator trays. Freeze until almost firm. Re-move from trays to a chilled bowl. Beat egg whites until stiff but not dry. Fold egg whites into frozen sherbet. Return to refrigerator trays and freeze until firm, about 2 to 3 hours.

Short Bread J Chicken Pie! A Casserole I Meat Pie!

(Makes 1 cup) 3 t a b l e s p o o n s b u t t e r 3 t a b l e s p o o n s f l o u r

Vz cup c h o p p e d c e l e r y

t V 2 c u p s l i q u i d I n s t a n t S t a r l a c

Vz t e a s p o o n W o r c e s -t e r s h i r e sauce

V4 lb. s h a r p p r o c e s s c h e e s e , in c u b e s

Melt butter in saucepan. Add celery and cook over low heat, until lightly browned and tender. Stir in flour. Re-move from heat. Gradually add liquid Instant Starlac and Worcestershire sauce; stir until well blended. Return to heat and cook, stirring constantly over low heat until mixture is smooth and thickened. Add cheese; stir until melted. Serve with cooked vegetables-

(Makes 4 to 5 servings—approx. 5 cups) cup f i n e l y s l i c e d 1 q u a r t l i q u i d

o n i o n I n s t a n t S t a r l a c cup c h o p p e d c e l e r y 2 t a b l e s p o o n s f l o u r t a b l e s p o o n s b u t t e r 1 t e a s p o o n s a l t 7-oz. can t u n a f i s h dash p e p p e r

f l a k e d Lightly brown onions and celery in butter in large sauce-pan. Remove from heat . . . Add tuna fish. Add flour, salt and pepper to liquid Instant Starlac. Beat with rotary beater until just blended. Add to tuna fish mixture. Cook over low heat until thoroughly heated. Do Not Boil.

(Makes two, 5-oz. servings) 1 f u l l y r i p e m e d i u m - s i z e b a n a n a 1 t e a s p o o n l e m o n j u i c e

Vz t e a s p o o n v a n i l l a 1 c u p l i q u i d I n s t a n t S t a r l a c n o n f a t d r y m i l k ,

c h i l l e d Peel banana; slice into a deep 1-quart bowl. Beat with rotary beater until smooth and creamy. Blend in lemon juice and vanilla. Add chilled liquid Instant Starlac; beat only until blended. Serve immediately; Garnish with nut-meg or cinnamon.

Use New Instant Starlac in all ijour Heart of Milk!'Recipes...Costs only gbout 84 a quarti

(Makes 4 t o 6 servings) FILLING: BISCUIT TOPPING:

3 tablespoons butter 2 cups si f ted f lour 3 tablespoons flour 3 teaspoons baking 1 teaspoon salt powder

Ve teaspoon pepper 1 teaspoon salt 2 cups liquid Instant Starlao 1 teaspoon paprika 1 cup chopped cooked chicken V z cup shortening 1 12-oz. pkg. frozen mixed 2/3 cup liquid

vegetables, cooked Instant Starlac Melt butter in saucepan; stir in flour, salt and pepper. Re-move from heat. Gradually stir in liquid Instant Starlac. Return to heat and cook, stirring constantly, until smooth and slightly thickened. Add chicken and mixed vege-tables. Pour into an 8-inch square baking dish. Sift to-gether flour, baking powder, salt and paprika. Cut in shortening with 2 knives or pastry blender until mixture resembles coarse corn meal. Gradually stir in liquid In-stant Starlac; mix only until dry ingredients are mois-tened. Shape lightly, place and roll on floured board to fit 8-inch square baking dish. Cut slits in top of biscuit dough to allow steam to escape. Place over top of chicken-vegetable mixture. Bake in hot oven (425°F.) until biscuit topping is golden brown, about 20 minutes. Serve at once.

%Q_Q(>yiovu. S o A e (Makes 6 servings)

<1 cup elbow maca- 11/2 cups water 1/2 cup Instant

Starlac powder 4 tablespoons f lour 1 teaspoon salt

Dash of pepper 2 tablespoons grated onion 2 tablespoons pickle rel ish

roni, uncooked package frozen

peas, cooked or

2 cups f resh peas, cooked t (7-oz.) can solid packed tuna,

drained and flaked Cook macaroni as directed on package. Drain; add peas and flaked tuna. Pour water into top of double boiler. Combine Instant Starlac powder, flour, salt and pepper Sprinkle over surface of water; beat with rotary beater until blended. Add onion and pickle relish. Cook over boiling water, stirring constantly, until mixture thickens. Pour over macaroni mixture. Toss lightly until thor-oughly mixed. Place mixture in a IV2 quart casserole. Sprinkle with grated Parmesan Cheese. Bake in a moder-ate oven (350°F.) 15 to 20 minutes or until top browns slightly. Serve immediately.

U t y W l

(Makes 16 2" squares) 11/2 cups si f ted f lour 3/4 teaspoon salt

3/4 cup Instant 1/3 cup shortening Starlac powder 1/3 cup sugar

2 teaspoons baking 1 egg, well beaten powder 1/2 cup water

Sift together flour, Instant Starlac powder, baking powder and salt. Cream shortening and sugar until light and fluffy. Add egg and mix well. Blend in water. Stir in sifted dry ingredients and mix only enough to dampen the dry ingredients. Pour into a well-greased 8-inch square pan. Sprinkle Starlac nonfat dry milk powder, Brown Sugar Crumbs over the surface. Bake in a hot oven at 400°F. about 30 minutes, or until surface springs back when pressed lightly with finger.

BROWN SUGAR CRUMBS V2 cup brown sugar, V2 teaspoon cinnamon

f i rmly packed 1 tablespoon butter, 2 tablespoons Instant melted

Starlac powder Mix sugar, Instant Starlac powder and cinnamon to-gether. Add butter, and mix to make crumbs, resembling cornmeal. Sprinkle evenly over surface of Sally Lunn.

{/aoJL c ^ c L C o a a j d ^ I 1 ^ (Makes 4 to 6 servings)

1 pound veal (cut into 4 teaspoons basil 1-inch cubes) Ve teaspoon pepper

1 tablespoon shortening 1 teaspoon salt 1 cup peas, cooked 4 tablespoons flour

4 small carrots, sliced 3 tablespoons butter and cooked 2 cups liquid

12 small white onions, cooked Instant Starlac Brown veal cubes in 1 tablespoon shortening. Add basil. Cook over low heat, about 10 minutes. Combine pepper, salt and flour. Melt butter in saucepan. Slowly stir in flour mixture until smooth. Remove from heat; slowly stir in liquid Instant Starlac, return to heat and continue to cook over low heat, stirring constantly until thickened. Add to veal cubes. Add vegetables and pour into a W2-quart casserole. Top. with Biscuit Topping. Bake in hot oven (425°F.) 15 minutes or until biscuit topping is lightly browned. Biscuit Topping: Combine 1 cup biscuit mix with Vs-cxvp liquid Instant Starlac; stir until mixture is just dampened. Roll out on lightly floured board to about V^-inch thick-ness. Cut into triangles and place on top of Veal and Carrot Pie.

USE BORDEN'S STARIAC IN ALL YOUR

Here are easy mixing directions When recipe calls for milk, use same amount of Borden's Starlac. Follow this table of measure-ments for any amount of Starlac you need. S T A R L A C Powder + W A T E R = L IQU ID S T A R L A C

% cup (12 Tablespoons) . . 1 quart 1 quart 6 t ab l e spoons 1 pint 1 pint 3 t a b l e s p o o n s 1 cup 1 cup

STARLAC PRE-MEASURED

QUART ENVELOPES i ^ i m Real time and work savers for busy housewives. N o muss, no u . i fuss, no measuring. i Get 3 — 1 quart envelopes ^ ^ in the red package. / * y%.

Good Housekeeping J

©THi BORDEN CO. IS-44 Ptd. in U.S.A.