The Bozeman courier., 1927-06-24
% IT able II alkso.
(By MRS. MARY BLAKE)
Calumet Baking Powder Co., Chicago, Ill
CaruafiOnnaiSe

Calumet Baking Powder Co., Chicago, Ill.
CarnatiOnnaise
(Mayonnaise)
Four tbsp. flour, 1 tbsp. sugar, tbsp.
mustard, tsp. salt, paprika, l cup salad
oil. IA cup cider vinegar, "a cup water,
l egg, 2-3 cup Carnation milk.
Mix dry ingredients and to this add
gradually "a cup salad oil, IA cup Of
cider vinegar, and "a cup Of water. Stir
until smooth. Cook over a slow fire un-
til thick and the flour is well cooked,
stirring constantly. Remove from nre
and beat into the mixture 1 egg (Which
has been slightly beaten), 2-3 cup OF
Carnation milk, and "a cup Of salad oil.
Add the milk and oil slowly and beat
very smooth. This makes 3 cups of may
onnaise. 1t will keep indefinitely.
Peach Salad
Six peaches, lemon juice, lettuce leaves,
p cup cream cheese, 2 tbsp. Carnation
milk, 70 cup mayonnaise.
Peel and cut peaches in half Tor use
halves of canned peaches). Sprinkle with
lemon Juice to prevent discoloring. Place
two halves on lettuce leaf on each salad
plate. Soften cheese with the Carnation
milk and combine with the mayonnaise.
Put mixture into pastry bag and hll
the bollOws of peaches leaving rose on
top, or simply fill carefully with a spoon.
Caramel Nut Cake
One and one-half cups pastry flour,
tsp. baking powder, IA tsp. salt, "a cup
Carnation milk, IA cup water, 1-3 cup
shortening, 1 cup brown sugar, eggs
12 cup chopped nuts, p tsp. vanilla:
Measure -four after sitting once. Re-
sift with baking powder and salt. Dilute
Carnation with the water Cream fat
and sugar thoroughly. Add we'll beaten
eggs and beat until mixture is light ano
creamy. Dredge the nuts with part OF
| the flour. Add the flour and milk alter
nately to the creamed mixture, beginning
and ending with the -four. Add the nuts
and vanilla. Bake in a moderate (3T5
degrees F.) oven. Ice with caramel icing
Caramel Icing
Two cups light brown sugar, 1-3 cur
Carnation milk, 1-3 cup water, tbsp
! butter, p tsp. vanilla.
! Mix sugar and Carnation diluted with
water; cook until it forms a soft ball iI
cold water. Add the butter, cool, ado
vanilla, and beat until creamy. Spread
on the cake.
ButterscOtch Pie
One and one-half cups brown sugar
p cup flour, p tsp salt, Ia cups Carna
ton milk, B cup water, 3 tbsp butter
8 eggs
scald Carnation and water together; ado
milk to dry mixture, stirring until vel
blended. Return to the double boile
and cook for % minutes, stirring occa
sionally; add to well beaten egg yolk
and continue cooking for 2 minutes; adj
butter. Pour filling into baked pastr
shell. Cover with meringue made b
folding 4 tbsp. sugar and "a tsp. bakin
powder into 8 stif1y beaten egg whites
Brown in slow oven 900 deg. F.
Makes one large pie.
Baked CaulifiOWer
One medium caulifower, l cup whit
sauce, 1-3 cup bread crumbs stirred i
tbsp. melted butter.
Remove leaves and trim of stalk froT
) the caulihower. Soak in a solution c
; tbsp. vinegar, 1 tsp. salt, and 1 quar-
: of cold water for minutes to remov
dirt and insects. Cook whole, stem VI
{ in boiling salted water until ten6e
(about 10 minutes). Put caulihower j.
buCtered baking dish, pour over it tn
l white sauce, and cover with buttere
3 bread crumbs. Brown in a moderat
. oven. Serves six.
81 White Sauce
2 One and one-half tbSp. butter, II
: tbSp. flour, l tsp. salt, 1-16 tsp. peppe
S cup Carnation milk, p cup water.
4 Melt butter in top part of double boi
4 Ter; add flour and SeaSoningS ana mi
i thoroughly. Add the Carnation dilute
i with the water and stir constantly unit
S smooth and thick. Place over hot wat'
and continue cooking for 10 minute
stirring constantly.
ButterscOtch Sauce
One cup light brown sugar, tbs
: butter, 23 cup light corn syrup, "a Gu
iCarnation milk, chopped nuts, if desire
: Cook sugar, syrup and butter to for
a thick syrup 1.-THE soft ball stage, 2S
deg. FL. Remove from the fire; beat
the Carnation and nuts. Keep warm ov'
water. May be served on pudding, cal
or ice cream.
Devils Food Cake
One and three-fourths cups pastl
flour, 2 tsp. baking powder, % tsp. sod
u tsp. salt, 5 tbsp. Carnation milk,
tbsp. water, 1 cup sugar, 3s cup fat,
eggs, 2 squares chocolate, u tsp. vanill
Measure flour after sitting once. RI
sift with baking powder, soda and sal
Dilute the Carnation milk with I'll
water. Cream fat and sugar thorough
Add well beaten eggs and beat unit
mixture is light colored and fluffy. Ad
blended. Add flour and milk alternatI
lly to the creamed mixture, beginnir
and ending with the flour as this helI
to keep the mixture creamy. Add vanil
the last few stirs. Pour Immediately int
pan that has been well oiled and duste
with a thin film Of flour. Bake in
moderate oven 1850 deg. F.).
Fudge Icing
One tbsp. butter, 2 squares chocOlat
2 cups sugar, 1-3 cup Carnation mil
1-3 cup water, tbsp. corn syrup, "a is
vanilla.
Melt butter and shaved chocolate; ac
sugar, corn syrup, and Carnation dilute
with water. Cook until mixture form
q soft ball in cold water Cool, add Y;
nilla, and beat until creamy. Spread c
the cake.
TTOTEL FL AINBOV
GREAT Rasss si.so 2