San Antonio light. [volume] (San Antonio, Tex.) 1911-1993, 1923-03-16


lust milk" with a considerable por
ton OF the water removed, and il
should be used precisely as plain
milk.
To make it of proper consistency
for cooking, just add two cups of wa.
ter for every cup of the eyaporated
milk. If rich milk for cocoa or cereal
is desired. add one part water.
Remember that standard evaporated
milk has been raised in clean dairy
farms, and has then been sterilized
and sealed with great care. so that it
il perfectly proper for any use to
which it is allowable to put sterilized
milk. That children and invalids re-
quire fresh whole milk is understood.
Cooking With Evaporated Milk.
After diluting according to direc-
rions above, you are ready 10 prepare
cream soups, creamed fish. omelets,
white sauce. mullins, custards. pud'
dings. ice creams, and any number
Of dishes. Here are some recipes pre-
pared by an expert.
Cream Of Tomato Soup.
I pint tomatoes.
> teaspoons sugar.
l IL teaspoons salt.
is teaspoon pepper.
IA teaspoon soda.
1-2 cup evaporated milk diluted with
, IL cups boiling water.
l tablespoon butter.
> tablespoons flour.
tablespoons cold water.
slice onion.
Cook tomatoes with sugar. salt and
pepper fifteen minutes add soda and
strain through colander. Scald milk
diluted with boiling water. with onion.
Remove onion. and thicken milk with
flour mixed smooth with cold water.
Cook twenty minutes. Add butter and
combine milk and tomatoes just be-
fore serving. Do not return to fire
after mixing milk with tomatoes or
soup will curdc. Keen hot in separ-
ate pans and combine when ready TO
serve.
Cream Of Corn Soup.
can corn.
cups boiling water.
/ cup evsporaied milk diluted with
1 cup cold water.
1 slice onion.
tablespoons butter.
tablespoons flour.
teaspoon salt.
Few grains pepper.
Chop or grind corn; add boiling
water and onion. AMI simmer twenty
minutes: rub through sieve. Scald
milk diluted with cold water. and add
to corn. Melt butter. add flour. salt
,r-l, no
hot soup TO make smooth paste /:
add TO soup and serve.
Potato Soup.
medium sized potatoes.
l slice onion.
IL cup evapOrated milk.
tablespoon butter.
/ IL teaspoons salt.
Is teaspoon pepper.
| teaspoon chopped parsley.
Pare potatoes. add onion, and cook
until soft in boiling water. TO which
one teaspoon OF salt has been added.
Drain. and mash through colander
Return TO water in which they were
boiled. adding enough more boiling
water to make three and half cups.
Add evaDorated milk, butter. pepper
and remaining salt. Rcheat. and
sprinkle with parsley just before serv-
ing.
Esealloped Potatoes.
potatoes.
1-3 cup evanorated milk diluted with
70 Gun water.
Flour.
l tablespoon butter.
Salt and pepper.
Wash. pare and cut potatoes in
INN slices. Put layer in a buttered
baking dish. sprinkle with salt md
pepper. dredge with -four. and dot
over with one-half teaspoon butter
repeat. Add milk. diluted with water
until ii may be seen through top
layer. Bake one and a fourth hours
or until potatoes are soft. More OF
less milk may be required, according
TO size of dish.
Escalioped Oyster Plant.
Scrape two lunches of oyster
plant. and put at once into cold water
to which has been added teaspoon
oil lemon Juice or vinegar. Cut plant
IN thin slices. drain and cook in boil
ing sailed water one hour. or until
sort. Drain and add white sauce (see
recipe.
Eggs a Ia GOldenrod.
tablespoons butter.
, tablespoons flour.
IL teaspoon salt.
Few grains pepper.
1-3 cup evaporated mill I;,utel
with % cun water.
hard boiled eggs.
: slices toast.
Parsley.
Melt butter; add flour mixed with
dfy ingredients. Pour on gradual,
the diluted milk and stir until
smooth. Then add the white of hard
boiled eggs chopped fine. Spread on
toast and force yolks of eggs through
potato ricer or strainer on ton nj