The Project Gutenberg eBook of Party Sweets This ebook is for the use of anyone anywhere in the United States and most other parts of the world at no cost and with almost no restrictions whatsoever. You may copy it, give it away or re-use it under the terms of the Project Gutenberg License included with this ebook or online at www.gutenberg.org. If you are not located in the United States, you will have to check the laws of the country where you are located before using this eBook. Title: Party Sweets Author: Mary Blake Release date: August 3, 2020 [eBook #62835] Language: English Credits: Produced by Stephen Hutcheson, Lisa Corcoran and the Online Distributed Proofreading Team at https://www.pgdp.net *** START OF THE PROJECT GUTENBERG EBOOK PARTY SWEETS *** Produced by Stephen Hutcheson, Lisa Corcoran and the Online Distributed Proofreading Team at https://www.pgdp.net “PARTY SWEETS” By _Mary Blake_ C-168—Litho in U.S.A. Copyright 1960 Carnation Company, Los Angeles, California Candies [Illustration: Candies] _Make candies cream-smooth with today’s Carnation—the milk you can use like cream, with ½ the fat calories!_ _The proof of good candy is in its texture. It should be creamy-smooth, not coarse or granular._ _Cream itself couldn’t make candy smoother than Carnation does—with ½ the fat calories of cream! Carnation looks like cream, cooks like cream, even whips! An exclusive method of evaporation slowly removes only water, at low temperature. This low-heat method gives Carnation the consistency of rich cream—with ½ the fat calories, and at ½ the cost!_ * * * Peanut Clusters —Makes about 3½ dozen 2 cups firmly packed light brown sugar ⅔ cup (small can) _undiluted_ Carnation Evaporated Milk 1 teaspoon vanilla ½ cup peanut butter 1½ cups (6¼-ounce can) chopped peanuts Mix sugar and Carnation thoroughly in a 2-quart saucepan. Bring to a rolling boil over high heat. Reduce heat to medium. Boil for 5 minutes, stirring constantly. Remove from heat. Add vanilla, peanut butter and peanuts. Beat until well-mixed. Drop candy rapidly from a teaspoon onto a buttered cookie sheet. Cool. * * * Use a candy thermometer to take the guesswork out of candy-making when cooking to a specific temperature. * * * Chocolate Bon Bons _Sweet-tooth favorite ... Carnation keeps them creamy longer...._ —Makes about 3 dozen 1-inch bon bons ½ cup granulated sugar ½ cup sifted all-purpose flour ¼ teaspoon salt 2 tablespoons butter 1 egg 1 cup _undiluted_ Carnation Evaporated Milk 1 cup (6-ounce package) semi-sweet chocolate pieces 1 cup chopped nuts 1 teaspoon vanilla Combine all ingredients except nuts and vanilla in saucepan over medium heat. Stirring constantly, cook until very thick (about 10 to 12 minutes). Chill about one hour. Drop chocolate mixture from teaspoon into chopped nuts. Roll into small balls, and chill until served. Cream Pralines —Makes 20 to 24 patties 1 cup firmly packed dark brown sugar 1 cup granulated sugar ⅔ cup (small can) _undiluted_ Carnation Evaporated Milk ½ teaspoon vanilla 2 cups pecan halves Mix sugars and Carnation thoroughly in 2-quart saucepan. Cook over medium heat to soft ball stage (234° F.), stirring constantly. Remove from heat. Add vanilla and pecans. Stir until mixture begins to thicken (1 to 2 minutes). Drop candy rapidly from tablespoon onto wax paper or buttered cookie sheet to form patties. If candy becomes too stiff at the last to drop, stir in one or two tablespoons of hot water. Quick Chocolate Fudge _The newest thing in fudge ... quick, easy, failproof...._ Ingredients Children’s Fudge Family Fudge Party or Gift Fudge 16 1-inch About 2 pounds About 5 pounds squares Butter 1 tablespoon 2 tablespoons ⅓ cup _Undiluted_ ½ cup ⅔ cup (small 1⅔ cups (large Carnation can) can) Evaporated Milk Sugar 1 cup 1⅔ cups 4½ cups Salt ¼ teaspoon ½ teaspoon 1 teaspoon Marshmallows 12 16 (4 oz.) 32 (8 oz.) (diced) Semi-sweet 1 cup (6 oz.) 1½ cups 4 cups chocolate pieces Vanilla ½ teaspoon 1 teaspoon 1 tablespoon Chopped nuts ¼ cup ½ cup 1½ cups Cooking Time 3 minutes 5 to 6 minutes 7 to 8 minutes Stirring Time About ½ minute 1 to 2 minutes 2 to 3 minutes Pan Size 8-inch square 9-inch square 2 9-inch squares Combine butter, undiluted Carnation, sugar and salt in saucepan over medium heat. Allow to come to boil. Cook for time indicated, stirring constantly. Remove from heat, stir in diced marshmallows, chocolate, vanilla and chopped nuts. Stir vigorously for time indicated (or until marshmallows are completely melted and blended). Pour into buttered pan and allow to cool. Cut into squares. “Cream” Caramels —Makes 1 pound 1 cup granulated sugar ¼ teaspoon salt 1 cup light corn syrup ¼ cup butter ⅔ cup (small can) _undiluted_ Carnation Evaporated Milk 1 teaspoon vanilla Combine all ingredients except vanilla in saucepan over low heat. Cook until syrup forms firm ball in cold water (or 245° F. on candy thermometer). Stir constantly. Add vanilla. Pour into buttered 8-inch square pan. Cool at room temperature, then chill in refrigerator until caramel hardens. When ready to cut caramels, set pan in warm water to loosen from bottom and sides of pan. Turn onto cutting board. Cut into small squares with a heavy, sharp knife using a saw-like motion. Panocha —Makes about 1 pound 2⅓ cups (1 pound) firmly packed brown sugar ¼ teaspoon salt 2 tablespoons light corn syrup 2 tablespoons butter ¾ cup _undiluted_ Carnation Evaporated Milk 1 teaspoon vanilla ⅔ cup chopped nuts Mix sugar, salt, syrup, butter and Carnation thoroughly in 2-quart saucepan. Cook over medium heat to soft ball stage (236° F.), stirring constantly. Cool to about 110° F. Stir in vanilla and nuts. Beat until thick and creamy. Turn into buttered 8-inch square pan. Cool and cut into squares. Quick Chocolate Fudge! [Illustration: Heat butter, Carnation and sugar in saucepan over medium heat. Allow to come to boil. Cook for time indicated in recipe above, stirring constantly.] [Illustration: Remove from heat. Add marshmallows, chocolate, vanilla, and nuts. Stir until marshmallows are completely melted. Pour into buttered pan.] [Illustration: Top with additional nuts, if desired. Cool until firm; cut into squares. It takes Carnation—the milk you can use like cream—with ½ the fat calories!] Icings & Toppings [Illustration: Icings and Toppings] _“Creamier” icings and toppings—yours with today’s Carnation, the milk that does what cream can do—with ½ the fat calories!_ _No other form of milk—not even cream itself—can give results so_ perfectly _smooth in these rich-tasting recipes. Carnation does it with ½ the fat calories, and at ½ the cost of cream!_ _Carnation’s “creamy” consistency works wonders in_ all _your recipes—makes casseroles richer, sauces smoother, everything more delicious. Have you tried cooking with_ today’s _Carnation?_ * * * Extra Smooth Vanilla Icing _Always creamy rich and super smooth ... it’s made with Carnation...._ —Makes icing for two 8-inch cake layers ⅓ cup _undiluted_ Carnation Evaporated Milk 1 teaspoon vanilla ¼ teaspoon salt 4 to 4½ cups sifted confectioners sugar ¼ cup soft butter Combine all ingredients except butter until smooth. Add butter; beat until creamy. Spread between, on top and sides of cooled cake layers. Nippy Lemon Icing _The tang of fresh lemons ... the sweetness of sugar ... and the creaminess of Carnation...._ —Makes icing for two 8-inch layers ¼ cup _undiluted_ Carnation Evaporated Milk ¼ teaspoon salt 4 to 4½ cups sifted confectioners sugar 1 tablespoon grated lemon rind 2 tablespoons lemon juice ¼ cup soft butter Blend all ingredients except lemon juice and butter until smooth. Add lemon juice and butter; beat until creamy. Spread between, on sides and on top of cooled cake layers. Orange Icing: Use orange juice and orange rind in place of lemon. 1-2-3 Fudge Sauce _Quick as 1-2-3 ... and so easy to remember...._ —Makes 2½ cups 1 large can (1⅔ cups) _undiluted_ Carnation Evaporated Milk 2 cups granulated sugar 3 squares (3 ounces) unsweetened chocolate 1 teaspoon vanilla Mix Carnation, sugar and chocolate in saucepan. Bring to a boil over medium heat. Cook 5 minutes, stirring vigorously. (Start timing when mixture starts to “bubble” around edges of pan.) Remove from heat. Add vanilla. Beat with rotary-type beater for 1 minute. Serve hot or cold on ice cream or cake. If sauce is too thick when cold, add additional _undiluted_ Carnation just before serving. * * * With your “party dessert,” you’ll serve coffee, of course. And to millions of real coffee lovers the only way to “cream” their coffee is with Carnation. They love the creamier, richer flavor—and more tempting color Carnation gives to coffee. Fill your cream pitcher with Carnation—the milk that whips! Butterscotch Sauce _A dessert sauce that adds a party touch to ice cream, cake, puddings..._ —Makes about 1½ cups 1 cup firmly packed brown sugar ½ cup corn syrup ¼ cup _undiluted_ Carnation Evaporated Milk ¼ cup butter 1 teaspoon vanilla ½ cup _undiluted_ Carnation Evaporated Milk Mix brown sugar, corn syrup and ¼ cup Carnation in saucepan. Heat to boiling. Boil 5 minutes, stirring constantly. Add butter and vanilla. Stir until butter is melted. Cool mixture slightly. Add the ½ cup Carnation. Serve hot or cold. Fluffy Chocolate Icing _Rich and creamy ... easy to spread ... so quick to mix...._ —Makes icing for two 8-inch layers 1 cup (6-oz. package) semi-sweet chocolate pieces ¼ cup butter 1½ cups sifted confectioners sugar ⅓ cup _undiluted_ Carnation Evaporated Milk Melt chocolate and butter. Allow to cool thoroughly. Blend in sugar alternately with undiluted Carnation. Beat briskly to spreading consistency or on mixer at medium speed until creamy. Spread between layers, on sides, and on top of cooled cake layers. Chocolate Marshmallow Icing: Melt ½ cup diced marshmallows (4-5 medium) with chocolate before adding sugar. Chocolate Crunch Icing: Add ½ cup finely chopped nuts to icing before spreading on cooled cake layers. Broiled Coconut Crunch Topping _Can’t wait for your cake to cool?... Use this “broiled” icing...._ —Makes topping for loaf cake ¼ cup soft butter 1 cup firmly packed brown sugar ⅔ cup shredded coconut ½ cup chopped nuts ⅓ cup _undiluted_ Carnation Evaporated Milk Combine all ingredients; spread over warm loaf cake (8″ x 12″). Place under broiler 3 to 4 inches from unit. Broil 1 to 2 minutes or until topping is bubbly and brown. Chocolate Sauce _Couldn’t be simpler to make!... Couldn’t be better to serve!..._ —Makes 1¼ cups ½ cup semi-sweet chocolate pieces ⅔ cup (small can) _undiluted_ Carnation Evaporated Milk Combine chocolate pieces and Carnation in saucepan over hot water or low heat. Stir constantly until chocolate melts (about 3 to 5 minutes). Remove from heat; cool. For a thinner sauce, add a little Carnation Evaporated Milk just before serving. * * * For a higher, lighter cake.... In your favorite cake recipes, instead of ordinary bottled milk, use Carnation Evaporated Milk mixed with an equal amount of water. This mixture will give you a higher cake ... a lighter, more tender cake every time ... and a smooth, more evenly browned surface for icing. Cool cake thoroughly on wire rack before icing. [Illustration: {Cake}] Desserts [Illustration: Desserts] _For heavenly sherbets and whipped desserts, use today’s Carnation like whipping cream. It has far less fat calories!_ _These extra-special recipes are not only easy on the budget but easy on the calories. Today’s Carnation whips even higher than cream!_ _These recipes are guaranteed to be light, luscious and failure-proof when you make them with Carnation—the milk that does what cream can do, with ½ the fat calories, and at ½ the cost._ * * * Easy Lemon Sherbet _Rings the bell for every occasion ... melt in your mouth “smoothie”...._ —Makes 4 to 6 servings 1⅔ cups (large can) _undiluted_ Carnation Evaporated Milk 2 tablespoons lemon juice ½ cup granulated sugar ¾ cup (6-ounce can) frozen lemonade Chill Carnation in refrigerator tray until soft crystals form around edges of tray (about 20 to 25 minutes). Whip until stiff (about 2 minutes). Add _lemon juice_ and whip until very stiff (about 2 minutes longer). Fold in granulated sugar and softened lemonade. Freeze in refrigerator tray until firm, stirring occasionally. Tropical Freeze _No luck needed ... and just watch your guests beam...._ —Makes 4 to 6 servings 1⅔ cups (large can) _undiluted_ Carnation Evaporated Milk ¼ cup lemon juice ½ cup granulated sugar ¾ cup (6-ounce can) frozen orange concentrate Chill Carnation in refrigerator tray until ice crystals form around edges of tray (about 20 to 25 minutes). Whip until stiff (about 2 minutes); add lemon juice and whip until _very_ stiff (about 2 minutes longer). Fold in sugar and softened orange concentrate. Freeze in refrigerator tray or sherbet dishes 1 to 2 hours. Cranberry Freeze _Holiday favorite for year-round eating_ —Makes 6 to 8 servings 1 cup _undiluted_ Carnation Evaporated Milk 2 tablespoons lemon juice 1½ cups (about 16 medium) diced marshmallows 2 cups (1 pound can) whole cranberry sauce 1 cup drained crushed pineapple ¼ teaspoon salt Chill Carnation in refrigerator tray until ice crystals form around the edges of tray (about 20 minutes). Whip until stiff (about 2 minutes). Add lemon juice and whip very stiff (about 2 minutes more). Combine marshmallows with cranberries, pineapple, and salt. Fold in whipped Carnation. Freeze in refrigerator tray until ready to serve (about 3 to 4 hours). Chocolate Mint Creme —Makes about 6 servings ⅓ cup _undiluted_ Carnation Evaporated Milk 1 cup semi-sweet chocolate pieces 1½ cups (about 16 medium) diced marshmallows 2 egg yolks 1 teaspoon peppermint flavoring ⅔ cup _undiluted_ Carnation Evaporated Milk 1 tablespoon lemon juice 2 egg whites ¼ cup chopped nuts Mix ⅓ cup Carnation, chocolate pieces and marshmallows in 1½-quart saucepan. Heat over medium heat until chocolate and marshmallows are melted, stirring occasionally. Beat egg yolks slightly. Add to chocolate mixture. Stir in peppermint flavoring. Cool. Chill ⅔ cup Carnation in refrigerator tray until ice crystals form around edges of tray, (about 15 minutes). Whip until stiff (about 2 minutes). Add lemon juice and whip very stiff (about 2 minutes longer). Beat egg whites until soft peaks form. Fold egg whites and whipped Carnation into chocolate mixture. Spoon into parfait or sherbet glasses. Garnish with nuts. Chill about 2 hours until set. Chocolate Souffle —Makes 4 to 6 servings 3 tablespoons all-purpose flour 2 tablespoons butter 1 cup _undiluted_ Carnation Evaporated Milk 2 squares (2 oz.) melted bitter chocolate ½ cup granulated sugar 3 eggs 1 teaspoon vanilla Prepare cream sauce by combining flour with butter over low heat. Gradually add Carnation. Stir constantly until thickened (about 5 minutes). Add melted chocolate and sugar. Separate eggs. Beat yolks until thick. Add small amount of chocolate sauce to egg yolks and return to sauce mixture over low heat. Stir until thickened (about 2 minutes). Beat egg whites until stiff. Fold egg whites and vanilla into chocolate mixture. Pour into 1½-quart buttered casserole. Place in pan of hot water. Bake in moderate oven (350° F.) about 45 minutes. _Serve at once._ [Illustration: Strawberry angel cake] Strawberry Angel Cake —Makes 8 to 10 servings 1 large angel food cake 1 package (10 ounces) frozen strawberries Juice from strawberries plus water to make 1 cup 1 package (3 ounces) strawberry-flavored gelatin ½ cup marshmallow whip 1 cup _undiluted_ Carnation Evaporated Milk 2 tablespoons lemon juice Prepare cake by cutting around cake ¾ inch in from the outer edge and ½ inch in from center edge. Cut to within 1 inch of bottom. Scoop out cake between cuts with a fork. Defrost strawberries. Drain juice. Add water to make 1 cup liquid. Heat to boiling. Place gelatin in large bowl. Add hot liquid. Stir until dissolved. Add marshmallow whip. Stir until blended. Chill to the consistency of unbeaten egg white. Chill Carnation in refrigerator tray until soft crystals form around edges (about 10 to 15 minutes). Whip until stiff (about 1 minute). Add lemon juice and whip until _very_ stiff (about 2 minutes longer). Fold strawberries and whipped Carnation into marshmallow mixture. Fill cake cavity and frost top with mixture too, if desired. Chill until firm (about 3 hours). Slice and serve. * * * FREE! Carnation Recipe Book 16 pages of “Failure-Proof Recipes”—meat and fish, sauces, cakes, pies, desserts. Full-color illustrations. For your FREE copy, send your name and address to: Carnation Company Dept. PS-34 Los Angeles 19, California _FREE!_ _MODERN REVISED EDITION OF “YOU AND YOUR CONTENTED BABY”_ [Illustration: YOU AND YOUR CONTENTED BABY] 32 illustrated pages of authoritative information covering pre-natal and post-natal care. Just send a postcard with your name and address to: Carnation Company, Dept. PS-33, Los Angeles 19, California. _FUN TO COOK BOOK_ [Illustration: Fun to COOK BOOK] 48 pages of fun-filled recipes, especially written for girls 7-14. Hard “stand-up” covers, big clear printing, bright pictures throughout. Just send 25¢ in coin to Carnation Company, Dept. PS-32, Los Angeles 19, Calif. [Illustration: Carnation EVAPORATED MILK _the milk you can use like cream—with ½ the fat calories_] Transcriber’s Notes —Silently corrected a few typos. —Retained publication information from the printed edition: this eBook is public-domain in the country of publication. —In the text versions only, text in italics is delimited by _underscores_. *** END OF THE PROJECT GUTENBERG EBOOK PARTY SWEETS *** Updated editions will replace the previous one—the old editions will be renamed. Creating the works from print editions not protected by U.S. copyright law means that no one owns a United States copyright in these works, so the Foundation (and you!) can copy and distribute it in the United States without permission and without paying copyright royalties. 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