Dear friend,

You and I know that no matter how much we enj oy cooking for our families, it's not always an easy job with all

the other things we have to do. But fortunately, some of the dishes they like best are the simple kind that don't take too much of our time—just like those you'll find in this book.

Simple as they are, all of these dishes are unusually delicious. That's because they're made with Pet Evaporated Milk —whole milk concentrated to double rich-ness, twice as rich as the milk you buy in bottles. They're extra good for your family, too, because they're rich in whole-milk nourishment. And all of them are money-savers, because Pet Milk costs less generally than any other form of whole milk.

I am sure that your family will like these dishes and that you will enjoy making them with these simple time-saving recipes. And I hope you'll be listening for more of my recipes every Saturday morning.

Sincerely,

BREADS AND BEVERAGE Corn Bread . 15

Corn Muffins 15

Orange Nog 15

DESSERTS AND TOPPING Baked Custard with Fruit 14

Chocolate Nut Bars 4

Heavenly Hash Dessert .10

Orange Cup Cakes 12

Snow Peak Pudding 7

Top-Stove Cobbler 8

Whipped Topping 11

MAIN DISHES Braised thicken with

Vegetables 13

Easy Fish Croquettes 10

Frankfurter Roll-Ups 3

Ham and Egg Dinner 7

Mock Drumsticks 9

Vegetable Meat Dinner 5

MISCELLANEOUS To Make Carrot Curls 3

To Make Celery Curls 3

SOUP AND SALADS Ambrosia Salad 11

Cheese and Vegetable Salad.. 6

Pepper Corn Soup . 5

VEGETABLES Cauliflower with Egg Sauce.. .14

Green Bean Scallop 8

Stuffed Baked Potatoes 6

Frankfurter Roll-Ups (Photograph on front cover)

An unusually delicious low cost meal with very little meat

DIRECTIONS INGREDIENTS FOR 2 FOR 4

1. Cook and stir over fdiced American boiling water* until 4 CHEESE cheese melts [ P E T M I L K

2. Remove from heat i J W picKLE^

| ^ cup 13 tablesp.

1 cup \Vz cup

FOR 6

j cups L v% cup

soft, fresh white BREAD < 4 slices slices < 12 slices

^ r i i > l n v / i v ^ s 1 tablesp. < 2 tablesp. 4 3 tablesp. then fold in ( RELISH L 1 1 3. Cover and let stand until thick.

4. Turn on oven; set at moderate (375).

5. Remove crusts from

6. Spread with cheese mixture.

halves l e n g t h W i S e i n t ° { F R A N K F U R T E R S { 2 { 4 { 6

8. Put a frankfurter-half diagonally across center of each bread slice. Fold opposite corners of bread over frankfurters; fasten with toothpicks. Put on greased baking sheet.

9. Bake 10 minutes, or until thoroughly heated. Serve hot.

* / / you do not have a double boiler, cook cheese mixture in a heavy saucepan over low heat, stirring all the time.

To Make Carrot Curls: Cut raw carrots lengthwise in paper thin slices. Roll up and place close to-gether in bowl. Cover with crushed ice and let stand 30 minutes, or until "curls" will hold their shape. (Photograph on front cover.)

To Make Celery Curls: Cut celery stalks into 3 inch pieces. With a sharp knife cut slits an inch long and about i n c h apart in both ends of each piece. Let stand in iced water 30 minutes, or until ends spread and curl. (Photograph on front cover.)

A DELICIOUS DINNER WITH LITTLE MEAT Frankfurter Roll-Ups* French Fried Potatoes

Relish Tray (carrot curls,* celery curls,* pickles and olives) Snow Peak Pudding*

Hot Coffee with Pet Milk and Sugar *Recipes are in this book

EXTRA EASY TO FIX EXTRA GOOD TO EAT

Vegetable Meat Dinner*

Tomato and Lettuce Salad

Sliced Bananas

Chocolate Nut Bars*

^Recipes are in this book

Chocolate Nut Bars (Photograph above)

They're chocolate-y, they're chewy, and oh, so good!

D I R E C T I O N S I N G R E D I E N T S Forl6bars For 32 bars

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

2. Grease well 8-inch square pan <£2

{,sifted, all-purpose f

FLOUR J Vz cup i iy3 cups COCOA 1 y3 cup 1 cup SALT teasp. [% teasp.

4. Beat in 2 or 3-qt. bowl until f« light and fluffy { E G G j 1 \2

5. Beat in gradually {SUGAR { l cup {2 cups 6- a d d s l o w 1^ { " s h o r t e n i n g { * - p { * « p

7. Stir in h ^ l r ^ r I L A K I H C U p

\ VANILLA \1 teasp. \2 teasp. 8. Add flour mixture and stir until smooth. 9. Fold in <(coarsely cut NUTS {y2 cup { l cup 10. Put into prepared pan or pans. 11. Bake on center rack of oven 30 minutes, or until firm to the touch. 12. Remove from oven. Let stand about 30 minutes before cutting into 16 or 32 bars, 4x1 inch. Then let stand in pan until cold. If desired, serve with Orange Nog (see index) as photographed.

Pepper Corn Soup Made extra rich and creamy with Pet Milk

D I R E C T I O N S

1. Cook slowly 10 min-utes

2. Then add and mix well

I N G R E D I E N T S

finely cut GREEN P E P P E R

finely cut ONION in hot

SHORTENING 'canned cream style

CORN

P E T MILK SALT P E P P E R

FOR 2

V* cup 1 tablesp.

1 tablesp.

154 cups

3A cup 54 teasp. few grains

FOR 4

54 cup 2 tablesp.

v2 tablesp.

2*4 cups (No. 2 can)

1*4 cups 1 teasp. few grains

FOR 6

34 cup 3 tablesp.

tablesp.

3^4 cups

2*4 cups 1 y2 teasp.

teasp. 3. Heat until steaming hot, but do not boil. Serve hot with crisp crackers.

Vegetable Meat Dinner IPs richer-flavored, extra good, made the Pet Milk way

D I R E C T I O N S I N G R E D I E N T S

1. Roll / M E A T , * cut for \ stew

o T • + r fFLOUR 2. in mixture of J s a l t

FOR 2

{y2 ib.

FOR 4

{ l lb.

FOR 6

{ l * 4 lbs. 1 tablesp. (2 tablesp. (3 tablesp. 34 teasp. ^154 teasp. <{ 254 teasp. few grains 1.54 teasp. . P E P P E R

3. Brown slowly in. . . { / rot SHORTENING{2 tablesp. { 3 tablesp,

4. Add and cook slow-ly 5 minutes

5. Add {boiling WATER {iy2 cups 6. Cover; cook over low heat for 1 hour.

1*4 teasp. { 4 tablesp.

finely cut ONION |l tablesp. ^2 tablesp. <[3 tablesp.

{2y^ cups {3^4 cups

7. Then add

'small, whole f f POTATOES, pared <2 <4 < 6

medium CARROTS, cut lengthwise 1.2 (4 16

8. Cover and cook 25 minutes longer, or until vegetables are tender. (There should be about *4 CUP liquid left in pan for 2, or J4 cup for 4, or for 6 ; if not add water.)

9C , . fdrained, canned • b t l v i n P E A S * *

cup

JA cup y* cup

1 cup *4 cup

154 cups 34 cup . P E T MILK

10. Heat until steaming hot, but do not boil. Serve hot. *Beef, veal, lamb or lean pork can be used.

**Cooked fresh or frozen peas, cut green beans or asparagus also can be used.

Stuffed Baked Potatoes With this Pet Milk recipe, you dorPt need a bit of butter!

DIRECTIONS INGREDIENTS FOR 2 FOR 4 FOR 6

2 (1 lb.) <) 4 (2 lbs.) <1 6 (3 lbs.)

1. Turn on oven; set at hot (425). 2. Wash, dry and rub f skins with vegetable ^ 1 5

shortening or oil ( L 3. Bake 45 minutes, or until soft to the touch. Cut in halves, lengthwise, and scoop out centers. Save only 2 or 4 or 6 half-skins.

f PET MILK (2 tablesp. \ % cup f6 tablesp. 4. Add to potatoes J boiling WATER J 2 tablesp. J 54 cup J 6 tablesp.

| SALT [ y2 teasp. | 1% teasp. | 134 teasp. L P E P P E R (few grains (y8 teasp, (54 teasp.

5. Beat until light and fluffy. Pile into potato skins. 6. Top with *4-inch J strips of < American CHEESEi 6 |l2 |l8

7. Bake 5 minutes longer, or until cheese is melted. Serve hot.

Cheese and Vegetable Salad Pet Milk and vinegar take the place of sour cream in the dressing

DIRECTIONS INGREDIENTS FOR 2 FOR 4 FOR 6

1. Let stand at room f temperature until soft- ^eeJdas^EESE K cup ened I I

SALAD DRESSING* 2 tablesp.

PET MILK 2 tablesp. 0 . . VINEGAR 1 tablesp.

2. Stir in <1 WORCESTER-SHIRE SAUCE 54 teasp. (can omit)

SALT 54 teasp. finely cut GARLIC [y8 teasp.

3. Beat with rotary beater until smooth. Chill. finely shredded

4. At serving time, put into bowl

154 cups

1 cup

yA cup V* cup 2 tablesp.

1 teasp.

54 teasp. 54 teasp.

254 cups

y3 cup y3 cup

154 cups

y3 cup 6 tablesp. 3 tablesp.

154 teasp.

34 teasp. 54 teasp.

4 cups

24 cup l2 /3 cup

1 cup kl cup

LETTUCE shredded <

CARROT** I finely cut CELERY

5. Mix well with the dressing. Serve on lettuce or other salad greens if desired. *Use the kind that comes in a jar, not a bottle. **Thinly sliced radishes can replace the shredded carrot. Note: To save vitamins, have vegetables well chilled before shredding and serve as soon as the salad is mixed.

Ham and Egg Dinner A brand new way to make a delicious main dish with scrambled eggs

D I R E C T I O N S I N G R E D I E N T S FOR 2 FOR 4 FOR 6

1. Spread equal parts (canned of \ DEVILED HAM

2. On {TOAST 'well-beaten EGGS

, . PET MILK 3. Mix <! WATER

SALT P E P P E R

4. Melt in skillet {SHORTENING

5. Pour in egg mixture. Cook and stir over low heat until eggs are just firm, or about

6. Arrange on and top with parts of

tablesp. ^ A cup tablesp.

{ 2 slices 2 2 tablesp. 1 tablesp.

teasp. few grains

{ 2 teasp.

{ 4 slices 4 V* cup 2 tablesp. 54 teasp. few grains

{ l tablesp.

{ 6 slices f 6

6 tablesp. 3 tablesp. 34 teasp. .54 teasp.

{ 4 teasp.

t 0 a S ^ / C A T S U P or equal 1 chili sauce

minutes^ minutes <j 4 minutes

r r f

t 2 teasp. 1 4 teasp. I 2 tablesp.

7. Serve hot.

Snow Peak Pudding A flavorful dessert thaPs easy, thrifty, quick

D I R E C T I O N S I N G R E D I E N T S FOR 4 FOR 6

tv • (chocolate f f 1. Put into saucepan <1, PUDDING pkg. 1 pkg.

I P O W D E R * I I f well-beaten EGG f

2. Add slowly, a mixture of J YOLK J 1 J 2 | PET MILK 1 1 cup | 2 cups (WATER (1 cup (2 cups

3. Bring to a boil over low heat, stirring all the time. Cook and stir 30 seconds. 4. Remove from heat and stir in. . {VANILLA teasp. { l * 4 teasp. 5. Pour into shallow serving dish holding about { 4 cups { 6 cups 6. Cover and chill. 7. A t serving time, beat unt i l fluffy { E G G W H I T E { l { 2

8. Add slowly, beating until stiff {SUGAR { 2 tablesp. {54 cup 9. Drop by heaping tablespoons on top of chilled pudding, allowing one meringue peak for each serving. 10. Top meringue peaks with equal (shredded (0 A ,. f T / parts of . . . . { COCONUT ( 2 tablesp. |*/4 cup

Green Bean Scallop They911 love vegetables when you serve them this way!

D I R E C T I O N S I N G R E D I E N T S FOR 2 FOR 4

{ 2 teasp. { l tablesp. f2teasp. (4 teasp. ^ 54 teasp. < *4 teasp. Ifew grains (few grains

\yz cup \y2 cup

1. Turn on oven; set at moderate (375). 2. Melt in saucepan.. . {BUTTER o rji 1 • (FLOUR 3. Blend in J S A L X

I P E P P E R 4. Stir in slowly (LIQUID off

J \ green beans 5. Boil 1 minute, stirring all the time. Remove from heat. 6. Stir in { P E T MILK {yz cup {y2 cup

7. Add drained I G R E E N , BEANS J \ 2 % T z ( cooked or canned ( K ( can)

8. Put into baking dish holding about. . . . {2 cups {4 cups

9. Arrange on top { ^ / p f O T A T O { i / 3 cup {*/3 cup

10. Bake 15 min., or until bubbly hot. Serve from the baking dish.

FOR 6

{ l * 4 tablesp. (2 tablesp. s 34 teasp. I ys teasp.

cup

{ 3 /4 cup

13 yz cups

{ 6 cups

cup

Top-Stove Cobbler An easier-than-ever way to make this year-round favorite

D I R E C T I O N S

1. Put into deep sauce-pan and heat to boiling'

I N G R E D I E N T S

sliced, canned PEACHES*

canned peach JUICE

SALT 2. Put into bowl { s u g A R T M I X

3. Stir in with fork a J P E T MILK mixture of 1 WATER

FOR 2 FOR 4 FOR 6

3/4 cup 154 cups

cup y2 cup ^few grains vfew grains s

1 cup 4 teasp.

254 cups

3/4 cup 54 teasp.

(154 cups \2 tablesp.

f*4 cup \2 teasp. (2 tablesp. f 54 cup f54 cup {15 " 54 tablesp.^234 tablesp.{^4 cup

4. Drop by tablespoons onto boiling hot peaches, but not into juice.

5. Cook 10 minutes uncovered. Then cover closely and cook slowly 10 minutes longer without lifting the lid.

* Fresh peaches also can be used. You will need iy2 cups peeled, sliced fresh peaches, 2 tablesp. sugar and 2 tablesp. water for 2; 3 cups peaches, cup sugar and J4 CUP water for 4; or 4y2 cups peaches, 6 tablesp. sugar and 6 tablesp. water for 6. Put into deep saucepan with the salt and boil slowly 5 minutes.

Mock Drumsticks (Photograph below)

A hearty one-dish dinner that costs surprisingly little

DIRECTIONS INGREDIENTS FOR 2 FOR 4 FOR 6 i . Cut into 13/2-inch r r r r

ofboTele i " !^ 1 ! ? ! k ? ! [ T s W d e r or l b ' j 1 l b ' j 1 * lbs* 2 WinWIP mP^t w i t b l S A L T f^teasp. (1% teasp. teasp. bprinkle meat w i t h | p E p p E R \few grains \ J* teasp. teasp. 3. To make drumsticks, push meat squares close together on 2 or 4 or 6 wooden skewers, about 434 inches long (like your butcher uses to hold rolled roast together).

4. Roll drumsticks in { ^ C R U M B S ^ {va cup cup { y 4 cup 5. Then dip in { p e t MILK {3 tablesp. { % cup {y 3 cup

6. Roll again in crumbs.

l i d S T . 1 ! S l O W . l y . ° n . a l l { / l 0 t SHORTENING{lx/2 tablesp.tablesp. { 4 tablesp.

8" A d d F Z g b £ { « cup {3/4 cup {lx/4 cups 9. Cover and cook over very low heat 1 hour, or until meat is tender. 10. Remove drumsticks to warm platter. 11. Stir into liquid leftJPET MILK fy4 cup cup f cup in skillet l SALT \few grains teasp. \y4 teasp. 12. Heat slowly until slightly thickened.

13. Then add drained <f?.E A S* ^ ^ ^ <fVu p /2 cups f3 cups \diced CARROTS* \y2 cup \1 cup \iy2 cups

14. Heat until steaming hot. Serve with the drumsticks. Garnish with parsley. *Vegetables can be either cooked or canned.

TOP-STOVE DINNER OF SIMPLE DISHES

Mock Drumsticks*

Mashed Potatoes

Green Onions and Radishes

Fruit Cocktail with Whipped Topping*

*Recipes are in this book

Easy Fish Croquettes Pet Milk gives them a golden-crisp coating, saves an egg!

DIRECTIONS INGREDIENTS FOR 2 FOR 4 FOR 6

1. Mix well

'flaked FISH,* cooked or canned

P E T MILK 1 cup 2 tablesp. < 1 teasp. 54 teasp.

.few grains

2 cups 54 cup 2 teasp. 54 teasp.

vfew grains

3 cups Vz cup 1 tablesp. ^4 teasp.

154 teasp.

grated ONION SALT

LPEPPER

1 cup 2 tablesp. < 1 teasp. 54 teasp.

.few grains

2 cups 54 cup 2 teasp. 54 teasp.

vfew grains

3 cups Vz cup 1 tablesp. ^4 teasp.

154 teasp.

cup

{ 5 4 cup

y2 cups

{ 3 4 cup

2. Shape into 4 or 8 or 12 croquettes or patties.

3. Roll one at a time in { ^ C R U M B S * * {XA CUP

4. Dip in { P E T MILK { 5 4 cup 5. Roll again in crumbs. Brown on both sides in % inch of hot shortening.

6. Serve hot with catsup or chili sauce if desired.

^Salmon, tuna or canned fish flakes can be used.

**Fine dry bread, cracker or corn fake crumbs can be used.

Heavenly Hash Dessert Looks and tastes expensive — Pet Milk makes it a thrifty dessert!

DIRECTIONS INGREDIENTS FOR 4 FOR 6

1. Chill until ice cold { P E T MILK n c f, funflavored 2- S o f t e n • • • \ GELATIN

L/n cold WATER 3. Mix in saucepan {cOCOA

SALT

{ '/a cup

2 teasp. 3 tablesp. 54 cup 2 tablesp. few grains

£ cup

1 tablesp. 54 cup 54 cup 3 tablesp. 54 teasp.

4. Stir in slowly a mixture of. . . . / E F ^ M J L K <f*4 c u p <TH c u p J \ WATER \54 cup \54 cup

5. Boil and stir over low heat 5 minutes. Remove from heat. Stir in softened gelatin until dissolved. 6 A d d f VANILLA / 54 teasp. U / 2 teasp.

U \finely cut NUTS 154 cup 154 cup 7. Chill until slightly thicker than unbeaten egg whites.

8. Rub with vegetable oil a pan measuring about. . .

9. Pull into small pieces {ange l CAKE { 2 cups

10. Put in bottom of oiled pan.

<j 8-in. square

< 3 cups

Whipped Topping Adds so much to desserts9 yet costs so little

D I R E C T I O N S I N G R E D I E N T S FOR 2 FOR 4 FOR 6

1. Put into small, cold (ice cold PET MILK { % cup {54 cup (y2 cup bowl \granulated SUGAR { l tablesp. { 4 teasp. \2 tablesp.

2. Whip with cold rotary beater, or electric beater at high speed, until fluffy. 0 i i fLEMON JUICE f 1 y2 teasp. f2 teasp. f 1 tablesp. 3. Then add J grated LEMON \ \ 1

L RIND 1% teasp. l y teasp. 134 teasp. 4. Continue whipping until stiff. Serve as a topping on plain cake, pudding or other desserts that will blend with the lemon flavor of this topping.

Ambrosia Salad The delicious dressing uses Pet Milk in place of expensive whipping cream!

D I R E C T I O N S I N G R E D I E N T S

1. Chill until ice co ld {pET MILK

FOR 2

{ y cup

FOR 4 FOR 6

3 CUP cup

2. Mix in bowl. 1 tablesp. < 2 tablesp. 2 teasp. 4 teasp. 54 teasp. 54 teasp. 54 teasp. 1 teasp.

3 tablesp. 2 tablesp. 54 teasp. 1*4 teasp.

SALAD DRESSING* or mayonnaise

LEMON JUICE SALT SUGAR

o • (finely cut MARSH-m MALLOWS

4. Chill about 1 hour; stir 2 or 3 times while chilling.

5. At serving time, whip chilled milk with cold rotary beater until fluffy.

6. Add { L E M O N JUICE {1 *4 teasp. { 2 teasp. { l tablesp.

7. Whip until stiff. Fold into chilled dressing mixture.

8. Arrange on 2 or 4 or /LETTUCE ( 9 ( ± (R 6 salad plates \ LEAVES 1/

chilled, canned 9. Arrange on lettuce PEAR

HALVES,** drained r r r

<j 3 tablesp. < 54 cup <j *4 cup 10. Sprinkle with { s A f c e ^ N U T

11. Serve with the dressing.

*Use the kind that comes in a jar, not a bottle.

MONEY-SAVING MEAL —FULL OF FLAVOR Easy Fish Croquettes*

with Catsup Creamed Potatoes

Buttered Green Beans Cole Slaw

Orange Cup Cakes* •Recipes are in this book

Orange Cup Cakes (Photograph above)

Perfect for lunch boxes, wonderful for dessert

D I R E C T I O N S I N G R E D I E N T S For 8 cakes For 16 cakes For 24 cakes

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

2. Grease, then dust with flour 2^-inch f muffin cups

3. Sift together into bowl

v sifted, all-purpose

FLOUR BAKING

POWDER SALT SUGAR

CUP

1 teasp. Vz teasp.

16 tablesp. , unbeaten EGG f 1 (yolk)

at once, a J so/tSHORTENINGj 2 tablesp. PET MILK 1 2 tablesp. ORANGE JUICE (2 tablesp.

5. Beat hard for 2 minutes. Fill muffin cups only % full.

6. Bake 15 minutes, or until cakes pull from sides of cups. Cool.

4. Add, all mixture of,

1% cups

2 teasp. VA teasp. Ya cup 1 ( whole ) V% cup VA cup

VA cup

24

V/z C U P S *

1 tablesp. Vz teasp. \Vz cups** 2 (whole) Vz cup 6 tablesp. 6 tablesp.

7. While cakes put into bowl. . .

, , PET MILK cool, | grated ORANGE

RIND SALT

1 tablesp. [2*4 tablesp. j 4 tablesp.

Vz teasp. few grains

34 teasp. few grains 154 teasp.

Vz teasp.

t aSttimeI1:.abOU!.M.<:UP { p ™ d e r e d SUGAR <j>3 cup { l * cups {2 cups

9. Beat until smooth and creamy after each addition of sugar. Spread on tops of cooled cup cakes. Garnish with nuts, if desired. *Measure 2 cups, then take out 2 tablesp. cups equal 1 cup plus 2 tablesp.

Braised Chicken With Vegetables Pet Milk adds rich flavor to this wonderful one-dish dinner

DIRECTIONS INGREDIENTS FOR 2 FOR 4

1. Put into strong p a - J ^ L T * per bag (PEPPER

f2 tablesp. cup ^ 1 teasp. ^ 194 teasp. (few grains Iy3 teasp.

2. Put into bag, 4 or 5 r CHICKEN ( 2 lbs. h y 2 lbs. pieces at a time \ \ \ '

3. Shake until chicken is well coated with flour mixture.

4. Brown chicken slowly in y$ inch hot shortening. 5. Drain off all fat,

FOR 6

y3 cup 2 teasp. y3 teasp.

{ 4 y* lbs.

|hot WATER |ly2 cups < 2y2 cups cups

30 minutes <j 45 minutes 1 hour

then add 6. Cover and cook over low heat until al most tender, or about

7. Add pared {^POTATOES <j 2 medium Isliced CARROTS 1% cup

8. Cover and cook over low heat 25 minutes, or until drumstick is tender when pierced with a fork and vegetables are tender. 9. Remove chicken to warm platter.

4 medium 1 cup

6 medium 1 y2 cups

0 . . . PET MILK 10. Stir into mixture J drained PEAS, remaining in pan. cooked or canned

(y2 cup 1 cup J X cup J i 2 cups J

1 (No. 2 ] I I can) I

i y2 cups 3 cups

11. Cook over low heat until steaming hot, but do not boil. 12. Serve with the chicken. Note: For added flavor replace part of the water with liquid drained off peas.

A HEARTY MEAL THAT HITS THE SPOT

Pepper Corn Soup* with Crisp Crackers

Ham and Egg Dinner* Lettuce Salad

Apple Pie < .

•Recipes are in this book

A CHICKEN DINNER TO PLEASE EVERYONE

Braised Chicken with Vegetables* Pineapple Salad

Corn Muffins* Butter Heavenly Hash Dessert*

•Recipes are in this book

Baked Custard With Fruit You've never tasted custard so s-m-o-o-t-h, so rich!

DIRECTIONS INGREDIENTS FOR 2 FOR 4 FOR 6

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

2. Mix 'slightly beaten

EGGS SUGAR SALT VANILLA

2 tablesp. few grains 54 teasp.

/ 5 4 cup \6 tablesp.

2 54 cup 54 teasp.

teasp.

3

54 cup teasp.

154 teasp.

{i cup 3/4 cup

JT 54 cups \154 cups*

o c , . . . . r f P E T MILK 3. Stir in a mixture of{bojling W A T E R 4. Pour into 2 or 4 or 6 custard cups holding about Y cup each.

5. Set in pan holding 1 inch of hot water. Bake 45 minutes, or until knife inserted near edge of dish comes out clean. Cool thoroughly.

6 Turn out and serve I ^ f g g ^ wlth I drained

cups equal 1 cup plus 2 tablespoons. **Cut-up peaches or apricots also can be used.

Vz cup 1 cup 154 cups

Cauliflower With Egg Sauce A hearty vegetable dish to serve when the meal is light on meat

DIRECTIONS INGREDIENTS FOR 2 FOR 4 FOR 6

1. Break into flowerets ^CAULIFLOWER *(™l}bJ { * ^ g ^ 1 '(2% lbs.) small G4 lb.)

2. Dice leaves and stems to cook with flowerets. 3. Cover and boil mix- f ture 10 minutes, or W A T E R J 1 cup J 2 cups J 254 cups until tender in. . . . . . . . 1 S A L T t c a 8 * I1 t e a sP' l 1 ^ t e a s * '

4. Meanwhile, mix in saucepan

condensed cream of MUSHROOM SOUP

P E T MILK SALT P E P P E R WORCESTER-

SHIRE SAUCE (can omit)

3A cup 54 cup 54 teasp. few grains

54 teasp.

J3 6. Cook and stir over low heat until steaming hot, but do not boil. 7. Drain cauliflower mixture and serve with the hot egg sauce.

54 cup 54 cup few grains few grains

54 teasp.

1 can 34 cup 54 teasp. few grains

34 teasp.

5. Fold in (hard-cooked EGGS,/ \ diced b

Orange Nog Let the children have plenty — it's so good, and so good for them!

D I R E C T I O N S I N G R E D I E N T S

cold ORANGE J U I C E

LEMON J U I C E SUGAR SALT (can omit)

2. Stir slowly into a (cold PET MILK mixture of 1 cold W A T E R

1. Mix

FOR 2

3A cup \y2 teasp. \y2 tablesp.

Nfew grains Wi cup \y2 cup

FOR 4 FOR 6

i y2 cups 1 tablesp. 3 tablesp.

J e w grains 1 cup 1 cup

2*4 cups 1 y2 tablesp. 4y2 tablesp.

(*4 teasp. ri y2 cups

\iy2 cups

3. Mix well. Serve cold. It's delicious with Chocolate Nut Bars (see index).

Corn Muffins They're extra rich in whole-milk nourishment!

D I R E C T I O N S I N G R E D I E N T S For 1 dozen For V/i dozen

1. Turn on oven; set at hot (425). 2. Grease twelve or eighteen 2j4-inch muffin cups.

3. Sift together into bowl.

sifted, all-purpose FLOUR 34 cup 1 y8 cups*

CORN MEAL 1*4 cups 2^4 cups BAKING <

POWDER 4*4 teasp. 2 tablesp. SUGAR 2 tablesp. 3 tablesp.

^SALT teasp. 2 teasp. well-beaten EGG T 2 P E T MILK 3A cup 1*4 cups* W A T E R y2 cup < 3A cup melted SHORT-

l E N I N G * * M cup sy3 cup

4. Add, all at once, a mixture of . .

5. Mix quickly but thoroughly. Fill muffin cups 2/z full. 6. Bake on oven rack slightly above center 20 minutes, or until brown. *1*4 cups equal 1 cup plus 2 tablespoons. **Bacon fat or meat drippings also can be used. For Corn Bread: 1. Grease a baking pan about 2 inches deep and meas- f 0 . fn .

u j. ^ 8 in. square < 9-in. urmg about 1 h 2. Pour the above batter into prepared pan. 3. Bake on oven rack slightly above center until . A . i l l u j. < 25 minutes < 35 minutes golden brown, or about \ \

square

forever Yours

YOURS now, yours to remember—this loving smile that's all for mother.

Yours also, the joy of knowing that he is safer and happier because of you . . . be-cause of your care in choosing for him now the things that will help him grow into a sturdy, happy child. High on the list of things important to your baby now is the milk you give him. Is it uniformly rich — easy to digest — safe? You can be sure of this, and more, when you give your baby Pet Evaporated Milk. Pet Milk is always easy for babies to di-gest. Always uniformly rich in the food substances of whole milk. Always surely safe, in its sealed container. And Pet Milk is enriched with pure crystalline vitamin D, the sunshine vitamin. It's this sunshine

vitamin that helps your baby build strong, straight bones and sound teeth — helps him make the best of growth.

Yet, with all these advantages, Pet Milk costs less generally than any other form of milk!

GOOD £NT£RTA/mmr ENJOY ALL THREE . . EVERY WEEK!

T E L E V I S I O N ' S F U N N I E S T S H O W , THE

4 - STAR REVUE JIMMY DURANTE • ED WYNN JACK CARSON • DANNY THOMAS E V E R Y W E E K * — N B C - T V

R A D I O ' S F A V O R I T E C O M E D Y T E A M

FIBBER M<GEE and MOLLY Every Tuesday Night*—NBC

R A D I O ' S F A V O R I T E F O O D E X P E R T

MARY LEE TAYLOR RECIPE OF THE WEEK • STORY OF THE WEEK

EVERY SATURDAY MORNING*—NBC (*See your newspaper for local station and time)

PET MILK C O M P A N Y , 1418 Arcade Building, St. Louis 1, Missouri