The Washington times., 1929-08-20
MAY Be
REPLACED
BY MILK

The egg has been called our first
breakfast food, and II is regarded
by some as an almost indispensable
part OF that meal.
But evaporated milk will take the
place OF eggs in great many cook
ing operations.
In an effort to show the house.
wife how the egg may be saved
for breakfast by the use Of evapo.
rated milk in many of the dishes
usually prepared with eggs, the tol-
lowing recipes are suggested.
BhtterscOtch Cookies
81 cups flour
teaspoonful soda
I teGspoOnfui cream Of tartar
X teaspOonful salt
l cup butter and lard, mixed
: cups brown sugar
1 egg, we'll beaten
Z tablespoonfuls eva aporated milk
teaspOonful vanilla
l cup nuts. chopped fine
cup dates, chopE ed fine
Sift flour. then measure. Resfit
with soda, cream OF tartar and salt.
Cream fat, add sugar gradually and
continue creaming until thoroughly
blended. Add egg, evaporated milk
and vanilla. Sift In part Of dry
ingredients, then add nuts and dates
and rest Of dry ingredients. Divide
dough into three parts. shape into
rolls and let stand In q cold place
overnight. Slice very thin and bake
Il. - Il 4
Yield: Five dozen cookies. Note: The
original recipe has no milk in it
and calls for two eggs.
Whipped Milk Cakes
egg
u cup sugar
teasp0onfuls lemon Juice
Z cup pastry flour
Pinch salt
teaspo0nful baking powder
Y cup evaporRted milk. chilled and
Whipred
Beat egg well. Add sugar gradu-
ally and beat until mixture Is
creamy, then add lemon juice. Sift
flour, then measure. Resift twice
with salt and baking powder. Add
to first mixture. Fold In the whip
ped milk and bake In muffin pans
in hot oven 600 degrees FL Is
or 20 minutes. Yield: Twelve me.
dium-sized cup cakes.
EggIess Mayonnaiss
y teaspoonful powdered sugar
teaspoonful dry mustard
v teaspoonful salt.
>. z teaspoonful paprika
s% Dash cayenne
Dash white pepper
y eur evapOrated milk, chilled
"a cup chilled salad oil
tabIesp0Onful vinegar
Tablespoonful lemon futes
Mix dry ingredients and add evap.
GRATED milk, Beat vigorously. Add
oil, one teaspoonful ut . time, beat.
ing each addition thoroughly into
the milk before adding the next.
When mixture begins to thicken
slightly, add vinegar and lemon
juice alternately with the oil, beat.
ing vigorously after each addition.
One teaspoonful mustard win give
the dressing a yellow color. Yield:
One and two-third cups.
Salmon Croquettes
ID. can salmon q cups skinned and
y cup thick white sauce
salt and pepper
l cup cracker crumbs
tabIesT oonfula evaporated milk
Combine naked salmon with white
sauce and season to taste. Chill
thoroughly, then mold into Gro.
quettes. Dip croquettes In crumbs,
evaporated milk and crumbs and
fry to golden brown In deep, hot
fat. Drain we'll. Garnish with spriRs
OF parsley. Yield: Six servings.
Goldfish Balls
! CUP Goldfish cut fine
cups raw potatoes
IN tabiespoonfuls evaporated milk
tablespoonful butter
Crumbs
EvapOrated milk
Drop Goldfish and potatoes in boil.
ing water and cook until potatoes
are tender. Drain, mash ana add
milk and butter. Shape into Gro.
quettes and cool. Roll in crumbs.
milk and crumbs and fry ia 4
golden brown in deep, hot fat. Drain
on absorbent paper. Yield. six
servings.
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