Transcriber’s Note
  Italic text displayed as: _italic_
  Bold text displayed as: =bold=




[Illustration:

  _Season’s Best
  Dishes_

  for 2 or 4 or 6
  By Mary Lee Taylor




  _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.

  [Illustration: Mary Lee Taylor head]

  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


Nut Fudge

(Photograph on front cover)

        =DIRECTIONS=  =INGREDIENTS= =For 1⅓ lbs.= =For 2¾ lbs.=

                       {=COCOA=       {=6 tablesp.=     {=¾ cup=
                       {=SUGAR=       {=1½ cups=        {=3 cups=
  =1.= Mix in saucepan {=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       {=_whole blanched_=
  top of fudge the      {  =ALMONDS=[2]
  moment it is poured into pan     {=1½ dozen=           {=3 dozen=

=6.= Have nuts in rows about 1½ inches apart. Cut into squares when
cool.

  =7.= Makes                  {=1½ dozen,=         {=3 dozen,=
                              {  =_1½-in. pieces_= {  =_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




[Illustration: Ambrosia Floating Island]


_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  {=PET MILK=  {=6 tablesp.=  {=¾ cup=     {=1¼ cups=
  slowly to boiling  {=WATER=     {=1½ tablesp.= {=3 tablesp.={=¼ cup=

                  {=_slightly beaten_
                  { EGG YOLKS=  {=1=           {=2=          {=3=
  =2.= Stir into  {=SUGAR=      {=1½ tablesp.= {=3 tablesp.= {=¼ cup=
  mixture of      {=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.


Butterscotch Balls

(Photograph on front cover)

     =DIRECTIONS=       =INGREDIENTS=     =For 3 dozen=  =For 6 dozen=

  =1.= Mix in saucepan,  {=_brown_ SUGAR=  {=1 cup=      {=2 cups=
  then heat slowly,
  stirring until sugar   {=PET MILK=       {=¼ cup=      {=½ cup=
  is dissolved           {=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     {=_powdered_ SUGAR=    {=2 cups= {=4 cups=
  until smooth after
  each addition

  =4.= Turn out on {=_powdered_ SUGAR=    {=2 tablesp.=   {=¼ cup=
  board which has been sprinkled with

=5.= Knead with the hands until smooth and creamy.

  =6.= Shape into inch
  balls, rolling      {=_chopped_ NUTS=      {=1 cup=        {=2 cups=
  each one as it is shaped in

=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     {=BUTTER _or margarine_=  {=½ cup=  {=¾ cup=
  soft enough to stir
  easily

  =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._


Stuffed Dates

        =DIRECTIONS=     =INGREDIENTS=  =For 2½ dozen=  =For 5 dozen=

  =1.= Melt in saucepan
  over low heat    {=BUTTER _or margarine_= {=1½ tablesp.= {=3 tablesp.=

                   {=PET MILK=     {=2 tablesp.=       {=¼ cup=
  =2.= Stir in     {=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= {=3½ cups=
                                             { (_=½ lb.=_) {(=_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   {=_bottled_
   in bowl   {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 {=LETTUCE= {=2 leaves= {=4 leaves= {=6 leaves=
  salad plates

  =5.= Peel, then {                 {           {           {
  cut into 2-inch {=_ripe_ BANANAS= {=4 pieces= {=8 pieces= {=12 pieces=
  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._


Bacon Rarebit

  =DIRECTIONS=  =INGREDIENTS=     =FOR 2=       =FOR 4=      =FOR 6=

           {=_diced_ AMERICAN= {=½ cup=       {=1 cup=     {=1½ cups=
           {  =CHEESE=         {(_=2½ ozs.=_) {(_=⅓ lb.=_) {(_=½ lb.=_)
           {=PET MILK=         {=¼ cup=       {=½ cup=     {=¾ cup=
  =1.= Mix {=_Worcestershire_= {=1 teasp.=    {=2 teasp.=  {=1 tablesp.=
           {  =SAUCE=          {              {            {
           {  (_=can omit=_)   {              {            {
           {=_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   {=_unpared_
  boil 20          {SWEET=     {=3 small=   {=3 medium=  {=4 large=
  minutes,         {=POTATOES= {(=_½ lb._=) {(=_½ lb._=) {(=_1½ lbs._=)
  or until tender  {=_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.

              {=PET MILK=      {=6 tablesp.= {=¾ cup=      {=1 cup=
  =5.= Beat in{=_brown_ SUGAR= {=1 tablesp.= {=2 tablesp.= {=3 tablesp.=
              {=SALT=          {=⅛ teasp.=   {=¼ teasp.=   {=⅓ teasp.=

  =6.= Put into greased baking dish.

  =7.= Cut   {=_drained_ PINEAPPLE= {           {           {
  in halves  {  =SLICES, _canned_=  {=2 slices= {=4 slices= {=6 slices=

  =8.= Arrange on potato mixture along outer edge.

  =9.= Sprinkle over {=_crushed_  {=2 tablesp.= {=¼ cup=  {=⅓ cup=
  potatoes, but      {CORN=       {             {         {
  not over fruit     {=FLAKES=    {             {         {

  =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._


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  {=_soft_ SHORTENING=  {=¼ cup=     {=6 tablesp.=
  blender

  =3.= When mixture  {=_grated American or_=  {           {
  has appearance
  of small peas,     {  =_cheddar_ CHEESE=    {=1 cup=    {=1½ cups=
   fold in
  =4.= Stir in slowly with {=PET MILK=  {=2 tablesp.=   {=3 tablesp.=
  fork a mixture of        {=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    {=_caraway, poppy_=   {            {
  sprinkle with {  =_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.=_


Pet Glaze

     =DIRECTIONS=            =INGREDIENTS=  =For 10-inch=  =For 15-inch=
                                            =coffee cake=  =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.= =For 8 to 10-lb.=
                                    =Chicken or Duck=    =Turkey=

                    {=_finely cut_ ONION=    {=¼ cup=      {=⅓ cup=
                    {=_finely diced_ CELERY= {=1 cup=      {=1½ cups=
  =1.= Cook slowly  {=_in hot_ SHORTENING=   {=2 tablesp.= {=3 tablesp.=
  5 minutes

                    {=PET MILK=               {=⅔ cup=      {=1 cup=
                    {=_well-beaten_ EGG=      {=1=          {=2=
  =2.= Remove from  {=SALT=                   {=1¼ teasp.=  {=1¾ teasp.=
  heat; add         {=_powdered_ SAGE=        {=1 teasp.=   {=1½ teasp.=
                    {=PEPPER=                 {=few grains= {=⅛ teasp.=

                    {_=finely diced, cooked=_ {             {
  =3.= Add and      {  =POTATOES=             {=2 cups=     {=3 cups=
  mix well          {=_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

[Illustration: Roast duck on platter]


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,       {_fresh, raw_  {         {         {
  then put
  through fine    {=CRANBERRIES= {=½ cup=  {=1 cup=  {=1½ cups=
  knife of food
  chopper

              {=SUGAR=           {=¼ cup=    {=½ cup=    {=¾ cup=
  =3.= Add    {=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_= {=1=  {=2=  {=3=
                           {  =ORANGES=

  =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= =For 15-inch=
                                        =coffee cake=  =coffee cake=

  =1.= Mix in bowl,
  then cool to lukewarm  {=PET MILK=         {=¼ cup=    {=6 tablesp.=
                         {=_boiling_ WATER=  {=¼ cup=    {=6 tablesp.=

                         {=_crumbled_ YEAST= {=⅔ cake=   {=1 cake=
  2. Stir in             {  =CAKE=           {           {
                         {=SUGAR=            {=2 teasp.= {=1 tablesp.=

  3. When yeast is
  dissolved, stir in     {=BISCUIT MIX=      {=1⅔ cups=  {=2½ cups=
  about ½ cup at a time

  4. Turn out on lightly floured board. Knead with the hands 40 times.

  5. Roll into a sheet
  measuring about        {=10x10 in.=   {=10x15 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._


Coconut Kisses

  =DIRECTIONS=     =INGREDIENTS=       =For 3 dozen=   =For 4½ dozen=

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

                {=SUGAR=                 {=1 cup=         {=1½ cups=
                {=_all-purpose_ FLOUR=   {=¼ cup=       {=6 tablesp.=
                {=SALT=                  {=½ teasp.=    {=¾ teasp.=
                {=_seedless_ RAISINS=    {=½ cup=       {=¾ cup=
  2. Mix        {=_candied_=             {                {
                {  =CHERRIES=,[7]        {=½ cup=       {=¾ cup=
                {  =_quartered_=         {                {
                {=_shredded_=            {=3 cups=        {=4½ cups=
                {  =COCONUT=[8]          {  (_=½ lb.=_) {  (_=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=       =For 18=
                                  =cup cakes=    =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.

                      {=_sifted, all purpose_= {=1¾ cups=  {=2⅔ cups=
                      {  =FLOUR=               {           {
  3. Sift together    {=BAKING POWDER=         {=2 teasp.= {=3 teasp.=
  into bowl           {=SUGAR=                 {=¾ cup=    {=1⅛ cups=[9]
                      {=SALT=                  {=¼ teasp.= {=½ teasp.=

                      {=_soft_ SHORTENING=     {=⅓ cup=    {=½ cup=
                      {=_unbeaten_ EGG=        {=1=        {=2=
  4. Add all at once  {=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._




  _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

[Illustration: Fruit Candy]


Fruit Candy

(Photograph above)

  =DIRECTIONS=     =INGREDIENTS=       =For 3 dozen=    =For 6 dozen=

                  {=_uncooked, dried_=  {                    {
                  {  =PRUNES, _pitted_= {=½ cup=        {=1 cup=
                  {                     {(=_3 ozs._=)   {(=_6 ozs._=)
  1. Put through  {=_uncooked, dried_=  {               {
  medium knife of {  =APRICOTS=         {=¼ cup=        {=½ cup=
  food chopper    {                     {(=_1½ ozs._=)  {(=_3 ozs._=)
                  {=_seedless_ RAISINS= {=⅔ cup=        {=1¼ cups=
                  {=_shelled_ NUTS=     {=¾ cup=        {=1¾ cups=

                      {=PET MILK=        {=¼ cup=       {=½ cup=
  2. Put ground fruit {=_grated_ ORANGE= {              {
  mixture into bowl   {  =RIND=          {=½ teasp.=    {=1 teasp.=
  and add             {=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  {=EGGS=           {=3=            {=4=
  and fluffy

  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      {=PET MILK=       {=2 cups=       {=3 cups=
  mixture of           {=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._


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=

                   {=_canned, crushed_=     {            {
                   {  =PINEAPPLE=,          {=½ cup=     {=¾ cup=
  3. Mix, then     {  =_well drained_=      {            {
  let stand        {=_finely cut, pitted_=  {            {
                   {  =DATES=               {=1 cup=     {=1½ cups=
                   {=_finely cut_ NUTS=     {=1 cup=     {=1½ cups=

                   {=_sifted, all-purpose_= {            {
                   {  =FLOUR=               {=¾ cup=     {=1⅛ cups=[13]
  4. Sift together {=BAKING POWDER=         {=1½ teasp.= {=2¼ teasp.=
                   {=SALT=                  {=½ teasp.=  {=¾ teasp.=

  5. Beat until    {=EGG YOLKS=             {=2=         {=3=
  very light

  6. Beat in about {=SUGAR=                 {=½ cup=     {=¾ cup=
  2 tablespoons at
  a time

  7. Stir in       {=PET MILK=              {=¼ cup=     {=6 tablesp.=
                   {=VANILLA=               {=1 teasp.=  {=1½ teasp.=

  8. Add flour, mixing until smooth.

  9. Fold in fruit {=_stiffly beaten_=      {            {
  mixture and      {  =EGG WHITES=          {=2=         {=3=

  10. Put into greased pan. Bake until firm,
  or about                                  {=35 minutes={=45 minutes=

  11. When cool, cut in bars 1 × 4 inches.

  [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


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   {=_fresh,
  knife of food    {raw_=         {=⅓ cup=   {=⅔ cup=      {=1 cup=
  chopper          {=CRANBERRIES= {          {             {

                {=SUGAR=       {=4 teasp.= {=3 tablesp.= {=¼ cup=
  3. Add        {=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  {=_2-inch_ VANILLA= {=4 dozen=     {=8 dozen=
  pieces         { =WAFERS=          {(=½ lb.=)     {  (=1 lb.=)

  4. Soak until
  soft in        {=PET MILK=         {=¾ cup=       {=1½ cups=

                 {=FLOUR=                   {=1 tablesp.= {=2 tablesp.=
                 {=_pitted_ DATES=,[17]     {             {
                 {  =_cut in small pieces_= {=1 cup=      {=2 cups=
  5. Meanwhile,  {=_seedless_=              {             {
  mix            {  =RAISINS=[17]           {=1 cup=      {=2 cups=
                 {=_broken_ NUTS=           {=1 cup=      {=2 cups=

                 {=_well-beaten_ EGGS=      {=2=          {=4=
                 {=SUGAR=                   {=½ cup=      {=1 cup=
                 {=CINNAMON=                {=¾ teasp.=   {=½ teasp.=
  6. Beat        {=NUTMEG=                  {=½ teasp.=   {=1 teasp.=
  together       {=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    {=1¼ hours=[16]{=1½ hours=[16]
  slightly below center until cake shrinks{
  from sides of pan and is firm to the    {
  touch, or about                         {

  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._

  Pork Chop Dinner

  =DIRECTIONS=   =INGREDIENTS= =FOR 2=     =FOR 4=       =FOR 6=

                 {=FLOUR=    {=1 tablesp.=  {=2 tablesp.= {=3 tablesp.=
  1. Mix well    {=SALT=     {=¾ teasp.=    {=1¼ teasp.=  {=2 teasp.=
                 {=PEPPER=   {=few grains=  {=few grains= {=⅛ teasp.=

  2. Roll in     {=PORK CHOPS= {            {              {
  flour mixture  {  =_about
                 {1 in. thick_={=2 (⅔ lb.)= {=4 (1⅓ lbs.)= {=6 (2 lbs.)=

  3. Brown on both {            {           {           {
  sides in skillet {=_hot_
  containing       {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.

               {=PET MILK=            {=¼ cup=    {=½ cup=   {=¾ cup=
               {=_whole kernel_ CORN= {           {          {
  9. Stir into {=_cooked or canned,_= {           {          {
  liquid in    {=_drained_=           {=1 cup=    {=2 cups=  {=3 cups=
  skillet      {=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 {=CAULIFLOWER= {=1 small= {=1 medium=  {=1 large=
  flowers       {              {=(¾ lb.)= {=(1½ lbs.)= {=(2¼ lbs.)=

  2. Dice leaves and stems to cook with flowerets.

  3. Cover and boil{=_boiling_ {=1 cup=    {=2 cups=   {=2½ cups=
  mixture 10       {WATER=     {=½ teasp.= {=1 teasp.= {=1½ teasp.=
  minutes, or      {=SALT=     {           {           {
  until tender in  {

                {=_condensed   {
                {cream of_=    {             {             {
                {=MUSHROOM     {
                {SOUP=         {=⅓ cup=      {=¾ cup=      {=1 can=
  4. Meanwhile, {=PET MILK=    {=¼ cup=      {=½ cup=      {=¾ cup=
  mix in        {=SALT=        {=few grains= {=⅛ teasp.=   {=¼ teasp.=
  saucepan      {=PEPPER=      {=few grains= {=few grains= {=few grains=
                {=WORCESTER-   {=¼ teasp.=   {=½ teasp.=   {=¾ teasp.=
                {SHIRE=        {
                {=SAUCE=       {             {             {
                {(=_can omit_=){             {             {

  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.




_Bringing up a Baby?_

[Illustration: Baby head]

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.


[Illustration:

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  ON
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  Listen to
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  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