Candies

Make candies cream-smooth with today’s Carnation—the milk you can use like cream, with ½ the fat calories!

The proof of good candy is in its texture. It should be creamy-smooth, not coarse or granular.

Cream itself couldn’t make candy smoother than Carnation does—with ½ the fat calories of cream! Carnation looks like cream, cooks like cream, even whips! An exclusive method of evaporation slowly removes only water, at low temperature. This low-heat method gives Carnation the consistency of rich cream—with ½ the fat calories, and at ½ the cost!

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Peanut Clusters

—Makes about 3½ dozen

Mix sugar and Carnation thoroughly in a 2-quart saucepan. Bring to a rolling boil over high heat. Reduce heat to medium. Boil for 5 minutes, stirring constantly. Remove from heat. Add vanilla, peanut butter and peanuts. Beat until well-mixed. Drop candy rapidly from a teaspoon onto a buttered cookie sheet. Cool.

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Use a candy thermometer to take the guesswork out of candy-making when cooking to a specific temperature.

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Chocolate Bon Bons

Sweet-tooth favorite ... Carnation keeps them creamy longer....

—Makes about 3 dozen 1-inch bon bons

Combine all ingredients except nuts and vanilla in saucepan over medium heat. Stirring constantly, cook until very thick (about 10 to 12 minutes). Chill about one hour. Drop chocolate mixture from teaspoon into chopped nuts. Roll into small balls, and chill until served.

Cream Pralines

—Makes 20 to 24 patties

Mix sugars and Carnation thoroughly in 2-quart saucepan. Cook over medium heat to soft ball stage (234° F.), stirring constantly. Remove from heat. Add vanilla and pecans. Stir until mixture begins to thicken (1 to 2 minutes). Drop candy rapidly from tablespoon onto wax paper or buttered cookie sheet to form patties. If candy becomes too stiff at the last to drop, stir in one or two tablespoons of hot water.

Quick Chocolate Fudge

The newest thing in fudge ... quick, easy, failproof....

Combine butter, undiluted Carnation, sugar and salt in saucepan over medium heat. Allow to come to boil. Cook for time indicated, stirring constantly. Remove from heat, stir in diced marshmallows, chocolate, vanilla and chopped nuts. Stir vigorously for time indicated (or until marshmallows are completely melted and blended). Pour into buttered pan and allow to cool. Cut into squares.

“Cream” Caramels

—Makes 1 pound

Combine all ingredients except vanilla in saucepan over low heat. Cook until syrup forms firm ball in cold water (or 245° F. on candy thermometer). Stir constantly. Add vanilla. Pour into buttered 8-inch square pan. Cool at room temperature, then chill in refrigerator until caramel hardens. When ready to cut caramels, set pan in warm water to loosen from bottom and sides of pan. Turn onto cutting board. Cut into small squares with a heavy, sharp knife using a saw-like motion.

Panocha

—Makes about 1 pound

Mix sugar, salt, syrup, butter and Carnation thoroughly in 2-quart saucepan. Cook over medium heat to soft ball stage (236° F.), stirring constantly. Cool to about 110° F. Stir in vanilla and nuts. Beat until thick and creamy. Turn into buttered 8-inch square pan. Cool and cut into squares.

Quick Chocolate Fudge!

Heat butter, Carnation and sugar in saucepan over medium heat. Allow to come to boil. Cook for time indicated in recipe above, stirring constantly.

Remove from heat. Add marshmallows, chocolate, vanilla, and nuts. Stir until marshmallows are completely melted. Pour into buttered pan.

Top with additional nuts, if desired. Cool until firm; cut into squares. It takes Carnation—the milk you can use like cream—with ½ the fat calories!

Icings & Toppings

“Creamier” icings and toppings—yours with today’s Carnation, the milk that does what cream can do—with ½ the fat calories!

No other form of milk—not even cream itself—can give results so perfectly smooth in these rich-tasting recipes. Carnation does it with ½ the fat calories, and at ½ the cost of cream!

Carnation’s “creamy” consistency works wonders in all your recipes—makes casseroles richer, sauces smoother, everything more delicious. Have you tried cooking with today’s Carnation?

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Extra Smooth Vanilla Icing

Always creamy rich and super smooth ... it’s made with Carnation....

—Makes icing for two 8-inch cake layers

Combine all ingredients except butter until smooth. Add butter; beat until creamy. Spread between, on top and sides of cooled cake layers.

Nippy Lemon Icing

The tang of fresh lemons ... the sweetness of sugar ... and the creaminess of Carnation....

—Makes icing for two 8-inch layers

Blend all ingredients except lemon juice and butter until smooth. Add lemon juice and butter; beat until creamy. Spread between, on sides and on top of cooled cake layers.

Orange Icing: Use orange juice and orange rind in place of lemon.

1-2-3 Fudge Sauce

Quick as 1-2-3 ... and so easy to remember....

—Makes 2½ cups

Mix Carnation, sugar and chocolate in saucepan. Bring to a boil over medium heat. Cook 5 minutes, stirring vigorously. (Start timing when mixture starts to “bubble” around edges of pan.) Remove from heat. Add vanilla. Beat with rotary-type beater for 1 minute. Serve hot or cold on ice cream or cake. If sauce is too thick when cold, add additional undiluted Carnation just before serving.

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With your “party dessert,” you’ll serve coffee, of course. And to millions of real coffee lovers the only way to “cream” their coffee is with Carnation. They love the creamier, richer flavor—and more tempting color Carnation gives to coffee. Fill your cream pitcher with Carnation—the milk that whips!

Butterscotch Sauce

A dessert sauce that adds a party touch to ice cream, cake, puddings...

—Makes about 1½ cups

Mix brown sugar, corn syrup and ¼ cup Carnation in saucepan. Heat to boiling. Boil 5 minutes, stirring constantly. Add butter and vanilla. Stir until butter is melted. Cool mixture slightly. Add the ½ cup Carnation. Serve hot or cold.

Fluffy Chocolate Icing

Rich and creamy ... easy to spread ... so quick to mix....

—Makes icing for two 8-inch layers

Melt chocolate and butter. Allow to cool thoroughly. Blend in sugar alternately with undiluted Carnation. Beat briskly to spreading consistency or on mixer at medium speed until creamy. Spread between layers, on sides, and on top of cooled cake layers.

Chocolate Marshmallow Icing: Melt ½ cup diced marshmallows (4-5 medium) with chocolate before adding sugar.

Chocolate Crunch Icing: Add ½ cup finely chopped nuts to icing before spreading on cooled cake layers.

Broiled Coconut Crunch Topping

Can’t wait for your cake to cool?... Use this “broiled” icing....

—Makes topping for loaf cake

Combine all ingredients; spread over warm loaf cake (8″ x 12″). Place under broiler 3 to 4 inches from unit. Broil 1 to 2 minutes or until topping is bubbly and brown.

Chocolate Sauce

Couldn’t be simpler to make!... Couldn’t be better to serve!...

—Makes 1¼ cups

Combine chocolate pieces and Carnation in saucepan over hot water or low heat. Stir constantly until chocolate melts (about 3 to 5 minutes). Remove from heat; cool. For a thinner sauce, add a little Carnation Evaporated Milk just before serving.

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For a higher, lighter cake....

In your favorite cake recipes, instead of ordinary bottled milk, use Carnation Evaporated Milk mixed with an equal amount of water. This mixture will give you a higher cake ... a lighter, more tender cake every time ... and a smooth, more evenly browned surface for icing. Cool cake thoroughly on wire rack before icing.

Desserts

For heavenly sherbets and whipped desserts, use today’s Carnation like whipping cream. It has far less fat calories!

These extra-special recipes are not only easy on the budget but easy on the calories. Today’s Carnation whips even higher than cream!

These recipes are guaranteed to be light, luscious and failure-proof when you make them with Carnation—the milk that does what cream can do, with ½ the fat calories, and at ½ the cost.

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Easy Lemon Sherbet

Rings the bell for every occasion ... melt in your mouth “smoothie”....

—Makes 4 to 6 servings

Chill Carnation in refrigerator tray until soft crystals form around edges of tray (about 20 to 25 minutes). Whip until stiff (about 2 minutes). Add lemon juice and whip until very stiff (about 2 minutes longer). Fold in granulated sugar and softened lemonade. Freeze in refrigerator tray until firm, stirring occasionally.

Tropical Freeze

No luck needed ... and just watch your guests beam....

—Makes 4 to 6 servings

Chill Carnation in refrigerator tray until ice crystals form around edges of tray (about 20 to 25 minutes). Whip until stiff (about 2 minutes); add lemon juice and whip until very stiff (about 2 minutes longer). Fold in sugar and softened orange concentrate. Freeze in refrigerator tray or sherbet dishes 1 to 2 hours.

Cranberry Freeze

Holiday favorite for year-round eating

—Makes 6 to 8 servings

Chill Carnation in refrigerator tray until ice crystals form around the edges of tray (about 20 minutes). Whip until stiff (about 2 minutes). Add lemon juice and whip very stiff (about 2 minutes more). Combine marshmallows with cranberries, pineapple, and salt. Fold in whipped Carnation. Freeze in refrigerator tray until ready to serve (about 3 to 4 hours).

Chocolate Mint Creme

—Makes about 6 servings

Mix ⅓ cup Carnation, chocolate pieces and marshmallows in 1½-quart saucepan. Heat over medium heat until chocolate and marshmallows are melted, stirring occasionally. Beat egg yolks slightly. Add to chocolate mixture. Stir in peppermint flavoring. Cool. Chill ⅔ cup Carnation in refrigerator tray until ice crystals form around edges of tray, (about 15 minutes). Whip until stiff (about 2 minutes). Add lemon juice and whip very stiff (about 2 minutes longer). Beat egg whites until soft peaks form. Fold egg whites and whipped Carnation into chocolate mixture. Spoon into parfait or sherbet glasses. Garnish with nuts. Chill about 2 hours until set.

Chocolate Souffle

—Makes 4 to 6 servings

Prepare cream sauce by combining flour with butter over low heat. Gradually add Carnation. Stir constantly until thickened (about 5 minutes). Add melted chocolate and sugar. Separate eggs. Beat yolks until thick. Add small amount of chocolate sauce to egg yolks and return to sauce mixture over low heat. Stir until thickened (about 2 minutes). Beat egg whites until stiff. Fold egg whites and vanilla into chocolate mixture. Pour into 1½-quart buttered casserole. Place in pan of hot water. Bake in moderate oven (350° F.) about 45 minutes. Serve at once.

Strawberry Angel Cake

—Makes 8 to 10 servings

Prepare cake by cutting around cake ¾ inch in from the outer edge and ½ inch in from center edge. Cut to within 1 inch of bottom. Scoop out cake between cuts with a fork. Defrost strawberries. Drain juice. Add water to make 1 cup liquid. Heat to boiling. Place gelatin in large bowl. Add hot liquid. Stir until dissolved. Add marshmallow whip. Stir until blended. Chill to the consistency of unbeaten egg white. Chill Carnation in refrigerator tray until soft crystals form around edges (about 10 to 15 minutes). Whip until stiff (about 1 minute). Add lemon juice and whip until very stiff (about 2 minutes longer). Fold strawberries and whipped Carnation into marshmallow mixture. Fill cake cavity and frost top with mixture too, if desired. Chill until firm (about 3 hours). Slice and serve.

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FREE! Carnation Recipe Book

16 pages of “Failure-Proof Recipes”—meat and fish, sauces, cakes, pies, desserts. Full-color illustrations. For your FREE copy, send your name and address to:

Carnation Company
Dept. PS-34
Los Angeles 19, California

FREE!
MODERN REVISED EDITION OF
“YOU AND YOUR CONTENTED BABY”

32 illustrated pages of authoritative information covering pre-natal and post-natal care. Just send a postcard with your name and address to: Carnation Company, Dept. PS-33, Los Angeles 19, California.

FUN TO COOK BOOK

48 pages of fun-filled recipes, especially written for girls 7-14. Hard “stand-up” covers, big clear printing, bright pictures throughout. Just send 25¢ in coin to Carnation Company, Dept. PS-32, Los Angeles 19, Calif.

Carnation EVAPORATED MILK
the milk you can use like cream—with ½ the fat calories

Transcriber’s Notes

• Silently corrected a few typos.
• Retained publication information from the printed edition: this eBook is public-domain in the country of publication.
• In the text versions only, text in italics is delimited by _underscores_.