CANDIES • COOKIES

DESSERTS • SALADS • MAIN DISHES

"Dear

Have you ever noticed how many of your memories of holiday-time center around food? The smell of spicy things baking in the oven is a sure sign Christ-mas is coming. The friends dropping in, the family gatherings, all call for something especially good to eat.

That's just what you will find in this book of recipes. I send it to you with the special wish that it will make your preparations for the holidays easier— for these are easy ways to make the delicious things you want, even on extra-busy days.

For instance, my Quick Fruit Cake is as easy as a-b-c to make. There's no batter to make. Instead, you begin by simply mixing crushed vanilla wafers with Pet Milk. It's as delicious a fruit cake as ever came out of an oven, with all the traditional richness and flavor— and it's my guess this is a recipe you'll hand down in your family.

Coconut Kisses go together so quick-ly you'll find yourself making extra batches of them—and they need no

butter, no eggs. Chocolate Marshmal-low Balls are a super kind of candy, smooth and butter-rich, yet no cream or butter is required.

Holiday Sauce — made with whipped Pet Milk instead of expensive cream — turns the simplest pudding or slice of cake into a gala dessert, in a jiffy.

On every page, there are more ideas you can use every day in the year. And in every recipe, the ingredient that makes the dish extra tempting and deli-cious also makes it extra nourishing. That ingredient is Pet Milk. Because Pet Milk is good sweet milk concen-trated to double richness, it supplies twice the protective whole milk sub-stances of ordinary milk. Pet Milk helps you save money, too, because it costs less generally than any other form of milk.

I hope your holidays will be happy ones, and that 1949 will bring you what you hold most dear.

Sincerely,

Tetany

KCCCX ta ^ e c i f i e * BREAD, BEVERAGE AND PIES AND PASTRY SALADS AND SALAD S P R E A D Baked Pastry Shell 11 D R E S S I N G

Butter Spread 15 Pumpkin Pie 4 Sunset Salad 7 Eggnog 3 Squash Pie 4 Whipped Cranberry Dressing 10 Hot Chocolate 15 Sweet Potato Pie 4 Wreath Salad 6 Mincemeat Bread 5 Unbaked Pastry 11 SAUCES, TOPPING AND

CANDIES, CAKE AND SOUP COOKIES MA IN DISHES H a f l Sau

cce \

Chocolate Marshmallow Balls . 7 rhirk^n * I* K\„„ 1 4 Holiday Sauce 6 Coronuf Ki«P« 3 Chicken a la King 14 Turkey Chowder 13 FiSdae 10 Rarebit Rolls 8 Whipped Lemon Topping 14 Quick Fruit Cake: M R ° a s t Chicken with M I S C E L L A N E O U S Stuffed Dates 11 Savory Stuffing 9 Baking Directions for Stuffed Figs 11 Toasted Cheese Cases 8 Poultry or Meat 13 Stuffed Prunes 11 Turkey a la King 14 Ways to Chill Pet Milk 14

Form No. 4643—11-27-48—1-1-49

Coconut Kisses (Photograph on front cover)

D I R E C T I O N S I N G R E D I E N T S For 3 dozen For 4^2 dozen

D I R E C T I O N S

Eggnog I N G R E D I E N T S For 1 quart For IV2 quarts

{3 " ' {4 1. Beat until light and fluffy {EGGS

2. Beat in gradually /SUGAR LSALT

3. Beat in slowly { V A N I L L A *

4. Then stir in mixture of J P E T MILK I W A T E R

5. Chill. Sprinkle each serving with nutmeg if desired. *// you wish to use alcoholic flavoring in place of the vanilla extract, use cup for 4 and % cup for 6.

cup fy 3 cup \Ys teasp. teasp. { \y2 tablesp.^2 tablesp.

/ 2 cups / 3 cups \ l cup \ \ y 2 cups

EASY-TO-SERVE REFRESHMENTS FOR HOLIDAY PARTIES

Chicken a la King* in Toasted Cheese Cases*

Big Bowl of Fruit Salad with

Whipped Cranberry Dressing*

Stuffed Olives Celery Curls Pickle Slices

Ice Cream Coconut Kisses* *Recipes are in this book

1. Turn on oven ; set at moderately slow (350° F . ) . 'SUGAR fl cup (1% cups all-purpose FLOUR cup 6 tablesp. SALT y2 teasp. teasp.

2 W[[x J seedless RAISINS I y2 cup 1% cup 1 candied, quartered

CHERRIES* y2 cup % cup shredded 3 cups cups

L COCONUT** L ( y 2 l b . ) { OA lb.) 3 St ir in / P E T M I L K cu*> /3/4 CUP

m \ VANILLA \ 1 teasp. \iy2 teasp. 4. W h e n well mixed, drop 2 inches apart from a teaspoon on well greased and floured baking sheet. 5. Bake on oven shelf slightly above center 20 minutes, or until light brown. Remove from pan while warm and shape into balls with fingers. *Diced candied pineapple can replace cherries. *+For the coconut, use the bulk kind or that which comes in cans but not frozen.

Pumpkin Pie (Photograph above)

DIRECTIONS INGREDIENTS For two 4-inch tarts

For one 7-inch pie

For one 9-inch pie

COMPANY MEAL OR FAMILY FARE

Roast Pork or Veal (see baking directions, page 13)

Mashed Potatoes and Gravy Creamed Peas Wreath Salad* Pumpkin Pie*

•Recipes are in this book

1. Turn on oven ; set at very hot (450° F . ) . 'brown SUGAR cup \y2 cup cup FLOUR 1 teasp. 2 teasp. 1 tablesp.

2. Mix i SALT Y* teasp. ^ */3 teasp. < y2 teasp. PUMPKIN PIE

^ SPICE* teasp. \ \y 2 teasp. 12% teasp. cooked or canned

3. Add and stir until * ™ P K I N ^ cup 1 cup iy2 cups , u PET MILK < y2 cup < 1 cup < 1 y2 cups smooth s l i g h t l y beaten EGG 1 ( y o l k ) 1 (whole) 1 (whole) Jark MOLASSES 12 teasp. U teasp. [2 tablesp.

4. Pour into deep pie pan lined with Unbaked Pastry (see index).

5. Bake 15 min., then reduce heat to slow L r . . f„e . . L A . , (325° F.) and bake until firm, or about. . ( 1 S m l n u t e s { 2 5 « » n u t e s {40m lnutes

For Sweet Potato Pie, substitute for the pumpkin freshly cooked or canned sweet potatoes or yams, put through a sieve; reduce brown sugar to 3 table-spoons for 2; Yz cup for 4 and y2 cup for 6 ; omit the molasses and add 2 tea-spoons melted shortening for 2; 4 teaspoons for 4 and 2 tablespoons for 6. For Squash Pie, follow recipe for Pumpkin Pie, substituting freshly cooked or canned winter squash, thoroughly mashed, for the pumpkin. +A mixture of cinnamon, nutmeg, ginger and cloves can replace pumpkin pie spice For 2 tarts, use teasp. cinnamon, % teasp. nutmeg, % teasp. ginger and few grains cloves; for 7-in. pie, use teasp. cinnamon, }4 teasp. nutmeg, teasp. ginger and % teasp. cloves. For 9-in. pie, use 1 teasp. cinnamon, y2 teasp. each of nutmeg and ginger and J4 teasp. cloves. Note: To make filling for four 4-inch tarts, follow recipe for 7-inch pie.

Hard Sauce

Mincemeat Bread DIRECT IONS INGREDIENTS For one

medium loaf For one

large loaf

DIRECT IONS INGREDIENTS FOR 2 FOR 4 FOR 6

L P u t i n t ° b ° w l { S t a f S E R ° r { < ^asp . { 3 tablesp. { 4 tablesp.

2. Add gradually, mix- f f f f ing thoroughly af ter l powdered SUGAR 1 14 c u p y/2 cup \yA cup each addition I I I I 3. Stir in, a teaspoonful r r f r at a t ime | P E T M I L K teasp. |4 teasp. | 2 tablesp.

4. Beat until smooth and creamy. 5. F l a v o r wi th { V A N I L L A { % teasp. { y 2 teasp. { y 4 teasp.

6. Chill. Serve on slices of Quick Fruit Cake (see index) or other desserts.

1. Turn on oven; set at moderately slow (350° F. ) .

2. Grease well a /medium J large I loaf pan I loaf pan

' s i f t e d , all-purpose f F L O U R 1% cups iy 2 cups

3. Sift together BAKING J i P O W D E R 2 teasp. 3 teasp.

SALT \ y 2 teasp. [y 4 teasp.

4. Put into bowl f s o f t <fi/ I S H O R T E N I N G I 3 t a b l e s P - C UP

5. Add gradually, mixing unti l / r r light and fluffy \brown SUGAR cup cup

6. Beat in vigorously {unbeaten EGG { l Hme? *

7. Fold in {MINCEMEAT* cup { l cup 8. Stir in about one-third of flour mixture. 9. When smooth, stir in half of. . . { P E T MILK {[y3 cup { y 2 cup

10. Repeat until all flour and milk are used. Put into greased loaf pan. 11. Bake on oven shelf slightly below center until f f bread shrinks from sides of pan or about |40 minutes hour *Bulk mincemeat or packaged mincemeat made according to directions on package can be used. 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 a specially adjusted recipe, stating altitude at which you live and name of recipe.

Wreath Salad

D I R E C T I O N S I N G R E D I E N T S FOR 2 FOR 4 FOR 6

D I R E C T I O N S I N G R E D I E N T S FOR 2 FOR 4 FOR 6

1. Mash with fork f white cream S 3 tablesp. cup U/2 cup I CHEESE I ( i y 2 o z s . ) I (3 ozs.) \ (4% ozs.)

2. Stir in g r a d u a l l y . . . { P E T MILK { l tablesp. { 2 tablesp. { 3 tablesp. 3. Then stir in /LEMON JUICE S\y2 teasp. / l tablesp. U y 2 tablesp. \SALT Ifew grains teasp. teasp. 4. Drain well < f s l i c e d , canned f 2 J\ /fi

I PINEAPPLE V I 4 1 ° 5. Spread top of each pineapple slice with a tablespoon of the cheese mixture. c ~ . . f c a n n e d FRUIT f f f b. Cover with <j COCKTAIL, % c u p J 114 c u p s J 2 cups

L drained I I I 7. Chill until serving time. 8. T o remaining cheese r f f f mixture stir in slowly \SALAD OIL ( l tablesp. ( 2 tablesp. |3 tablesp.

9. Beat in g r a d u a l l y J ^ T MILK J l tableip. J 2 tablesp. J 3 tablesp. . u . u s J ' < LEMON JUICE <j \y2 teasp. < 1 tablesp. < i y 2 tablesp.

then chill ISALT Ifew grains teasp. 1% teasp. 10. A r r a n g e c h i l l e d ^ L E T T U C E f 2 <f4 J f i

pineapple slices on. . . . \ LEAVES I I I

11. Serve with the chilled dressing.

Holiday Sauce

1. Chill until ice cold. . { P E T MILK {yA cup cup { ^ cup

2. Wash, dry on towel, f then put through fines CRANBERRIES <j y2 cup ^ 1 cup <j i y 2 cups knife of food chopper . . L I I I

fSUGAR f% cup fy2 cup f% cup 3 A a a I SALT J y8 teasp. 1 yA teasp. I ^ teasp.

Aclcl 1 grated ORANGE 1 I RIND {y4 teasp. \y2 teasp. teasp.

4. Boil slowly and stir 3 minutes; remove from heat.

5. Cut into small pieces ^ ^ R A N G E S ^ {l OA cup) { 2 (VAcup) { 3 (1 cup)

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. 8. Fold into chilled fruit mixture. Serve on plain cake, canned fruit or other desserts.

Chocolate Marshmallow Balls (Photograph on front cover)

Sunset Salad

D I R E C T I O N S I N G R E D I E N T S For 3 dozen For 4Vi dozen

1. Chop ^shelled NUTS { 2 cups { 3 cups

2. Cut in h a l v e s . . . . ^ M a I l O W S { « {27

3. Mix in top part of double boiler {COCOA ^ cup cup

4. Stir in gradually { P E T MILK { l cup { l y 2 cups 5. Place over boiling water; cook 10 minutes after water again boils, or until mixture thickens. Stir now and then. Remove from heat; keep over hot water. 6. Using 2 forks, dip the marshmallow halves, one at a time, into the chocolate mixture. Remove at once and roll in the chopped nuts. Chill on waxed paper.

D I R E C T I O N S I N G R E D I E N T S FOR 2 FOR 4 FOR 6

fSUGAR \iy2 teasp. fl tablesp. f l ^ tablesp. i M i x J SALT J yA teasp. 1 y2 teasp. ! % teasp.

' I d r y MUSTARD ] ^ teasp. | ^ teasp. ] teasp. t F L O U R l i y 2 teasp. [2 tablesp. [3 tablesp.

2. Stir in { w e l l - b e a t e n EGG { l { l { 2

3. T h e n add / W A T E R { 2 tablesp. cup / 6 tablesp. I V I N E G A R \ 2 tablesp. \ y 4 cup \ 6 tablesp.

4. Place over boiling water. When water again boils, stir and cook 8 minutes, or until very thick. 5. Cool slightlv, then f f f f stir in | P E T M I L K | 5* CUP CUP CUP

6. Cool thoroughly. 'flaked FISH,* f f

cooked or canned 2/3 cup 1^3 cups 2 cups 7. Mix f i n e l y cut CELERY y3 cup 2/3 cup 1 cup

P I C K L E R E L I S H , „ drained 1,2 tablesp. 1% cup \y3 cup

8. Add cooled dressing; mix thoroughly. Chill until ready to serve. 9. Divide into 2, 4 or 6 portions and put each portion 011 lettuce leaf, shaping into ball with back of spoon. 10. Just before serving, f f J' sprinkle over each ball, j ^ q ^ R R O T ^ ] 2 t a b l e s P- 1 4 tablesp. <} 6 tablesp. equal portions of I I 1 ^ *Tuna, salmon, haddock, fish flakes or finely chopped, cooked chicken, turkey, veal or pork also can be used.

Rarebit Rolls

Toasted Cheese Cases

DIRECTIONS INGREDIENTS FOR 2 FOR 4 FOR 6

1. Turn on oven; set at moderately slow (350° F . ) .

2. Cut in halves { ' " l u N S * " ' 0 * { 2 { 4 { e

3. Pull enough out of centers of buns to make cup crumbs for 2 ; 1 cup for 4 and 1 c u p s for 6.

4. Cook s l o w l y unt i l (shredded dried f ^ cup fl cup f l ^ cups e d g e s c u r l , s t i r r i n g B E E F * C2 OZS.; (%Jb.) (6 ozs.)

o f t e n [ ^ S H O R T E N I N G [ l tablesp. [2 tablesp. [3 tablesp.

f P E T MILK f ^ c u p f3/4 cup f l ^ cups** 5. Add crumbs a n d . . J W A T E R * cup J fc cup J |/4 cup

1 d r y MUSTARD 1 yA teasp. y2 teasp. I yA teasp. [ P E P P E R [few grains [few grains teasp.

6. Cook and stir until mixture thickens. Spoon into buns. 7. Top with equal parts {grated American _ f1T/ f o i y Mmtt of . . f I C H E E S E \ 3 / i c u p \ 1 / 2 c u p s l 2 / 4 c u p s

8. Put into shallow pan and bake 15 minutes, or until buns are hot and cheese is melted. Serve hot, 2 to a serving. *// dried beef is very salty, rinse in boiling water and dry on tozvel before using,

cups equal 1 cup plus 2 tablespoons.

DIRECTIONS INGREDIENTS FOR 2 FOR 4 FOR 6

1. Turn on oven ; set at hot (425° F . ) . 2. Stir with fork until (so{t yenow (y2 cup U cup f\y2 CUpS

creamy I C H E E S E I (% lb.) I (y2lb.) I (yAlb.)

3. S t i r in gradual ly . . . <fPET MILK ft2y2 tablespJs tablesp. W 2 cup \ S A L T Ifew grains \ y 9 teasp. teasp.

4. Cut into slices ( f f f in thick BREAD <j2 slices V4 slices < 6 slices

5. Hollow out slices with a sharp knife, leaving j4-inch edge on all sides and bottom. You should have a 3-inch box when finished.

6. Spread cheese mixture inside and outside of box leaving bottom plain.

7. Put on flat, greased baking sheet. Bake in oven 5 minutes, or until edges are slightly browned. Fill with Chicken a la King or Turkey a la King (see index).

Note: The spreading kind of cheese that comes in jars and unsliced bread that is 2 days old are best to use in this recipe.

THIS MEAL SAYS — MERRY CHRISTMAS!

Roast Chicken with Savory Stuffing*

Giblet Gravy Cranberry Sauce

Broccoli Grapefruit Salad

Sweet Potato Pie* •Recipes are in this book

Roast Chicken With Savory Stuffing (Photograph below)

DIRECTIONS INGREDIENTS FOR 2 FOR 4 FOR 6

1. Cook slowly until f f ~ £ t f c , r t ONION j l tablesp. j 2 tablesp. j 3 tablesp. tender V n SHORTENING l l tablesp. 12 tablesp. U tablesp.

BREAD CUBES cups (22/z cups f4 cups 2. Remove from heat . ( 2 . d a y * ^ ™ v T / 2 /

, . « J f i n e l y cut CELERY y3 cup 2/z cup 1 cup a n d a d d 1 SALT 1 y 3 teasp. 1 % teasp. 11 teasp.

PEPPER few grains ys teasp. yA teasp. rpowdered SAGE Lfew grains 1% teasp. 1% teasp.

3. Moisten with { P E T MILK {% cup { y 2 cup {yA cup

4. Sprinkle inside c a v - r r o a s t / ^ CHICKEN /2^ lbs. Siy2 lbs. f s lbs. ity of \with SALT \ l teasp. l ly* teasp. \iy2 teasp. 5. Fill with mixture; sew cavity together or secure with toothpicks laced with string. 6. Rub over outside of (soft ( f f chicken \ SHORTENING X1 tablesp. \\y2 tablesp.|2 tablesp.

7. Place chicken on its side in shallow roasting pan. 8. Bake in moderately slow oven (350° F . ) / J f a k o u t 11/4 hours |2 hours \2y2 hours

9. At end of half of the baking period, turn chicken on other side and finish baking. Remove to warm platter. If desired, garnish with radish roses, bundles of celery strips wrapped in carrot slice, celery leaves and cranberry jelly stars on unpeeled orange slices as photographed. Note: The above bread mixture is also delicious to use in stuffing a roast of veal, lamb or pork. Have meat cut with a pocket or have bones removed to make a cavity for the stuffing. For directions on baking these meats, see the chart on page 13.

Whipped Cranberry Dressing

Fudge D I R E C T I O N S I N G R E D I E N T S For 1 1/3 lbs. For 2 3 / 4 !

1. Mix in heavy saucepan.

COCOA SUGAR CORN S Y R U P P E T MILK W A T E R

'6 tablesp. \y 2 cups \y 2 tablesp. 9 tablesp. 3 tablesp.

3A cup 3 cups 3 tablesp. 1 ys cups* 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 / S A L T / f e w grains fy8 teasp. I VANILLA \y4 teasp. \ i y 2 teasp.

4. Beat until candy holds its shape. Pour into greased/ r pan \9x5 inches 19x9 inches

5. When cool, cut into 1^- inch squares. Makes {15^ dozen { 3 dozen

cups equal 1 cup plus 2 tablespoons. Note: Drop a tiny bit of the hot mixture into a bowl of cold water. If it stays to-gether in a soft ball and does not fall apart when you lift it out of the water with your finger, the Fudge has cooked long enough. Take candy off heat while testing.

D I R E C T I O N S I N G R E D I E N T S FOR 2 FOR 4 FOR 6

1. Chill until ice cold. . { P E T MILK cup { y 3 cup {y% cup 2. Wash, dry on towel, then put through me- j C R A N B E R R I E S I % c u p 2/a c u p j l c u p

dium k n i f e of food I chopper [ [ [ „ A 1 1 [SUGAR f4 teasp. f3 tablesp. [ % cup

A c l d 1 SALT < % teasp. 4 % teasp. ^ ^ teasp. I W A T E R U teasp. L2 tablesp. 13 tablesp.

4. Boil 3 minutes, stirring often. 5. Chill thoroughly. 6. S t i r in { S A L A D OIL { 4 teasp. { 2 y 2 tablesp.{}4 cup 7. Whip chilled milk with cold rotary beater, or electric beater at high speed until light and fluffy. 8. Add { L E M O N J U I C E { 2 % teasp. { 4 teasp. { 2 tablesp.

9. Continue whipping until stiff. 10. Fold into chilled cranberry mixture. 11. Serve on fruit salads or wedges o f f , Jot/ lettuce. Makes i 1 c u p t 1 3 / 4 c u p s c u p s

Stuffed Dates (Photograph on front cover)

DIRECTIONS INGREDIENTS For 2Vz dozen For 5 dozen

1. M e l t in s a u c e p a n over low JBUTTER oi heat \ margarine y2 tablesp.tablesp.

fPET MILK 2. Stir in < SALT

IVANILLA

2 tablesp. Ys teasp. 54 teasp.

54 cup 54 teasp. 1 teasp.

3. Remove from heat; t h e n ' a d d r r13/4 c u p s (314 cups gradually V I OA lb.) I (lib.) 4. Turn onto board sprinkled with powdered sugar; knead until smooth and creamy. 5. Remove pits from {DATES {254 dozen { 5 dozen 6. 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.

Unbaked Pastry DIRECTIONS INGREDIENTS For two

4-inch tarts For one

7-inch pie For one

9-inch pie

1. Sift, then measure. . <£a l l - p u r p o s e FLOUR^^ cup < 2̂/3 cup { l cup

2. Resift with {SALT teasp. teasp. teasp.

3. Work into flour with f r r r f o r k ^SHORTENING \2y 2 tablesp.j^ cup \y z cup

4 When mixture has ( P E T M I L K [4 teasp. fltf tablesp. f 2 tablesp. the appearance of small mixed with 1 1 1 peas, gradually stir in IWATER [4 teasp. \\y2 tablesp. [2 tablesp. 5. On floured board, roll into a round 1 in. larger than pie pan and about % in. thick. Trim if necessary.

6. Fit loosely into { : ^ g f ^ . { w - . pie pan^-in. pie pan

7. Fold extra dough under; pinch with fingers to make fancy edge. Pour in filling and bake as directed for Pumpkin Pie (see index). For Baked Pastry Shell, (to be filled after baking) : Line pan with Unbaked Pastry, preparing edge as directed above. Prick closely all over bottom and sides of pastry with fork. Bake on shelf slightly above center in hot oven (425° F . ) 10 min., or until brown. If pastry bulges, prick again at end of 5 minutes' baking. When thoroughly cold, pour in desired filling. Note: For four 4-inch tarts, follow the recipe for a 9-inch pie.

HAPPY NEW YEAR ON A BUDGET

Tiny Sandwiches of Cream Cheese on

Mincemeat Bread* Deviled Ham on Salty Rye Bread

Celery and Carrot Sticks Quick Fruit Cake*

Hot Chocolate* and Hot Tea or Coffee

*Recipes are in this book

DIRECTIONS

Quick Fruit Cake (Photograph above)

INGREDIENTS For 21/4 lbs. For 4!/2 lbs.

1. Turn on oven; set at moderately slow (350° F. ) . 2. Grease a tube or loaf pan* holding about { 5 cups { 2 quarts

3. Break into pieces 12-inch VANILLA f4 dozen f 8 dozen 1 I WAFERS \ OA lb.) I (lib.)

4. Soak until soft in { P E T MILK cup { l ^ cups FLOUR fl tablesp. f 2 tablesp.

- ... pitted DATES, cut 5. Meanwhile, mix i n s m a l l p i e c e s x c u p J 2 cups

seedless RAISINS 1 cup 2 cups v.broken NUTS Ll cup 12 cups well-beaten EGGS f2 [4 SUGAR ^ cup 1 cup

6. Beat together ^CINNAMON < teasp. < y2 teasp. ground NUTMEG y2 teasp. 1 teasp. ground ALLSPICE y2 teasp. 1 teasp.

^SALT ly4 teasp. teasp. 7. Add to soaked wafers and mix well. Stir in floured fruit mixture and mix thoroughly. Put into greased tube pan. Bake on oven shelf slightly below center < iyA hours* ^ i y 2 hours* until cake shrinks from sides of pan and is firm to the touch, or about [ 8. Let stand in pan 5 minutes before removing. Garnish, if desired, with "flowers" of candied cherries, nuts and strips of dried apricots as photographed. *// loaf pan is used, bake smaller cake for l1^ hours and bake larger cake for 2 hours. Note: You'll have perfect success with this recipe in any altitude up to 7,000 feet.

Turkey Chowder DIRECTIONS INGREDIENTS FOR 4 FOR 6

1. Dice meat from { ^ T U R K E Y fa c u p c u p

2. Cook slowly until vellow ( f i n e l y cut ONION p/3 cup f% cup 7 ' \in SHORTENING \ 2 tablesp. \ 3 tablesp.

3. Add chicken or turkey bones fWATER f3^cups f5 cups ~n ri 5 SALT 1 teasp. < 1V2 teasp. a n u LPEPPER Lfew grains 1% teasp. 4. Br ing to a boil, then add {washed, raw RICE { y 3 cup { y 2 cup 5. Cover and boil slowly 30 minutes or until rice is tender, stirring occasionally. 6. Remove bones. Add diced meat to soup. 7. Add and heat thoroughly { P E T MILK { l ^ cups { 2 cups

Baking Directions For Poultry or Meat (at room temperature, stuffed Oven Length and ready for baking) Temperature of Baking Time

Chicken, under 5 lbs 350° F . 40 minutes per lb. Chicken or Duck, 5 lbs. and over 325° F . 40 minutes per lb. Goose 325° F . 35 minutes per lb. Guinea Hen, 3 ^ lbs 350° F . 40 minutes per lb. Lamb, Breast or Shoulder 300° F . 35 minutes per lb. Pork Shoulder 350° F . 45 minutes per lb. Pork Tenderloin, cut with pocket 350° F . 40 minutes per lb. Turkey, under 12 lbs 325° F . 25 minutes per lb. Turkey, over 12 lbs 300° F . 18 to 20 minutes per lb. Veal, Breast or Shoulder 300° F . 45 minutes per lb. Note: Use a shallow uncovered baking pan and do not baste.

MIGHTY PLEASIN9

AT ANY SEASON! Rarebit Rolls* French Fries

Cole Slaw in Peach Halves Angel Cake Slices

with Holiday Sauce* *Recipes are in this book

FOR THE DAY AFTER A TURKEY DINNER

Turkey Chowder* Toasted Cheese Sandwiches

Dessert Salad of Mixed Fruit with

Whipped Cranberry Dressing*

•Recipes are in this book

Whipped Lemon Topping D IRECT IONS INGRED IENTS FOR 2 FOR 4 FOR 6

1. Chill until ice cold. . { P E T MILK* { % cup {y 3 cup {y 2 cup

2. Add <(jgranulated SUGAR { l tablesp. { 4 teasp. { 2 tablesp.

3. Whip with chilled rotary beater, or electric beater at high speed, until fluffy.

4. T h e n add { L E M O N J U I C E { l % teasp. { 2 teasp. { l tablesp.

5. Continue whipping* until stiff. f g r a t e d LEMON f f f

6. Sprinkle over the top<! RIND <% teasp. <1 yA teasp. <j y2 teasp. I or lemon extract I teasp. L % teasp. I teasp.

7. Fold in carefully. Serve as a topping on beverages, fruit salads, plain cake, pudding or other desserts that will blend with the lemon flavor of this topping.

*Ways to Chill Pet Milk

1. Put into ice tray of an automatic refrigerator and chill until ice crystals begin to form around the edges. 2. Put into a small bowl and set on the ice, chilling until both bowl and milk are ice cold. 3. Place unopened can of Pet Milk either under the refrigerating unit of an automatic refrigerator or directly on the ice and chill until ice cold.

Chicken a la King D I R E C T I O N S I N G R E D I E N T S FOR 2 FOR 4 FOR 6

1. Mel t in saucepan. . . | B U T T E R or j 2 t e a g p ^ t a b l e g p ^ ^

. ^ , . f F L O U R fl tablesp. f2 tablesp. f3 tablesp. 2. B lend in . . <| SALT <j yA teasp. y2 teasp. <! y4 teasp.

L P E P P E R Lfew grains Lfew grains ly s teasp.

3. Stir in slowly {cVcken BROTH fa c u p fa c u p fa £up

4. Boil and stir 2 minutes. 5. Stir in { P E T MILK cup {y2 cup {yA cup

'diced CHICKEN, fl cup f2 cups f3 cups 0 * 1 1 . . A . cooked or canned b. Add and heat thor- s//ce<f oughly 1 MUSHROOMS, 1 ̂ cup 1 % cup 11 cup

cooked or canned Idiced P I M I E N T O ll tablesp. 12 tablesp. I3 tablesp.

For Turkey a la King: use turkey and broth in place of chicken and broth.

Hot Chocolate D I R E C T I O N S I N G R E D I E N T S FOR 2 FOR 4 FOR 6

. A / r . fCOCOA f4 teasp. (2% tablesp. tyA cup M l x <j SUGAR <| 4 teasp. <! 2% tablesp.<j yA cup

ISALT Lfew grains teasp. 1% teasp. 2. Stir in slowly {boiling WATER cup { l y 3 cups { 2 cups 3. Boil ancl stir o minutes. 4. Add { P E T M I L K { % cup { l ^ cups { 2 cups

5. Heat thoroughly. 6. B e a t in { V A N I L L A <[% teasp. { y 2 teasp. teasp.

7. Serve hot, floating a marshmallow in each cup if desired. To use unsweetened chocolate in place of cocoa: 1. Melt over boiling ^unsweetened [ y 2 square / l square J 1 V* squares water I CHOCOLATE \ ( y 2 oz.) \ (1 oz.) \ (^Aozs.)

2. Add sugar and salt and proceed as directed above. To use Chocolate-flavored Ovaltine; Cocomalt or Instant Cocoa: Omit the cocoa, sugar and salt in the above recipe. Heat water and milk to boiling. Stir into any one of these products using 8 teasp. for 2 ; 5 tablesp. for 4 and y2 cup for C>.

Butter Spread D I R E C T I O N S I N G R E D I E N T S FOR 2 FOR 4 FOR 6

1. Cut in small pieces r R U T T E R f r r and put into mixing J margarine ^ ^ pound ^ ̂ pound ^ 1 pound bowl [SALT teasp. [% teasp. [y2 teasp. 2. Let stand in warm room until soft enough to stir easily with a mixing spoon. Before adding milk, butter must stir as easily as mayonnaise (see note). 3. A l s o let s t a n d in J r f i I/ r J14^-oz. warm room { P E T MILK { 6 / 4 t a b l c p . * l « C u p I can 4. Butter and milk will blend together better if they are the same temperature. 5. Stir milk into soft butter gradually, adding about 2 tablespoons at a time and using a mixing spoon, a rotary beater or electric beater at low speed. When all milk is added, beat vigorously for 1 minute to blend completely. Cover bowl and chill, or pack while soft into straight-sided dish. Keep chilled when not in use. Serve as a spread on bread, sandwiches or toast, etc. 6. Makes a little less than {y 2 lb. { l lb. { 2 lbs.

*Wlicn using 34 butter, add about 1 tablespoon of milk at a time. Note: If kitchen or weather is cool, place bowl containing butter in large bowl or pan half filled' zvith hot zrnter, stirring butter as if softens.

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