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diff --git a/.gitattributes b/.gitattributes new file mode 100644 index 0000000..d7b82bc --- /dev/null +++ b/.gitattributes @@ -0,0 +1,4 @@ +*.txt text eol=lf +*.htm text eol=lf +*.html text eol=lf +*.md text eol=lf diff --git a/LICENSE.txt b/LICENSE.txt new file mode 100644 index 0000000..6312041 --- /dev/null +++ b/LICENSE.txt @@ -0,0 +1,11 @@ +This eBook, including all associated images, markup, improvements, +metadata, and any other content or labor, has been confirmed to be +in the PUBLIC DOMAIN IN THE UNITED STATES. + +Procedures for determining public domain status are described in +the "Copyright How-To" at https://www.gutenberg.org. + +No investigation has been made concerning possible copyrights in +jurisdictions other than the United States. Anyone seeking to utilize +this eBook outside of the United States should confirm copyright +status under the laws that apply to them. diff --git a/README.md b/README.md new file mode 100644 index 0000000..b330bda --- /dev/null +++ b/README.md @@ -0,0 +1,2 @@ +Project Gutenberg (https://www.gutenberg.org) public repository for +eBook #62835 (https://www.gutenberg.org/ebooks/62835) diff --git a/old/62835-0.txt b/old/62835-0.txt deleted file mode 100644 index e2fcc09..0000000 --- a/old/62835-0.txt +++ /dev/null @@ -1,977 +0,0 @@ -The Project Gutenberg EBook of Party Sweets by Mary Blake, by Anonymous - -This eBook is for the use of anyone anywhere in the United States and -most other parts of the world at no cost and with almost no restrictions -whatsoever. You may copy it, give it away or re-use it under the terms -of the Project Gutenberg License included with this eBook or online at -www.gutenberg.org. If you are not located in the United States, you'll -have to check the laws of the country where you are located before using -this ebook. - - - -Title: Party Sweets by Mary Blake - -Author: Anonymous - -Release Date: August 3, 2020 [EBook #62835] - -Language: English - -Character set encoding: UTF-8 - -*** START OF THIS PROJECT GUTENBERG EBOOK PARTY SWEETS BY MARY BLAKE *** - - - - -Produced by Stephen Hutcheson, Lisa Corcoran and the Online -Distributed Proofreading Team at https://www.pgdp.net - - - - - - - - - - “PARTY SWEETS” - - - By _Mary Blake_ - - -C-168—Litho in U.S.A. - - Copyright 1960 Carnation Company, Los Angeles, California - - - - - Candies - - - [Illustration: 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!_ - - * * * - - -Peanut Clusters - - —Makes about 3½ dozen - - 2 cups firmly packed light brown sugar - ⅔ cup (small can) _undiluted_ Carnation Evaporated Milk - 1 teaspoon vanilla - ½ cup peanut butter - 1½ cups (6¼-ounce can) chopped peanuts - -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. - - * * * - -Use a candy thermometer to take the guesswork out of candy-making when -cooking to a specific temperature. - - * * * - - -Chocolate Bon Bons - -_Sweet-tooth favorite ... Carnation keeps them creamy longer...._ - - —Makes about 3 dozen 1-inch bon bons - - ½ cup granulated sugar - ½ cup sifted all-purpose flour - ¼ teaspoon salt - 2 tablespoons butter - 1 egg - 1 cup _undiluted_ Carnation Evaporated Milk - 1 cup (6-ounce package) semi-sweet chocolate pieces - 1 cup chopped nuts - 1 teaspoon vanilla - -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 - - 1 cup firmly packed dark brown sugar - 1 cup granulated sugar - ⅔ cup (small can) _undiluted_ Carnation Evaporated Milk - ½ teaspoon vanilla - 2 cups pecan halves - -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...._ - - Ingredients Children’s Fudge Family Fudge Party or Gift - Fudge - - 16 1-inch About 2 pounds About 5 pounds - squares - Butter 1 tablespoon 2 tablespoons ⅓ cup - _Undiluted_ ½ cup ⅔ cup (small 1⅔ cups (large - Carnation can) can) - Evaporated Milk - Sugar 1 cup 1⅔ cups 4½ cups - Salt ¼ teaspoon ½ teaspoon 1 teaspoon - Marshmallows 12 16 (4 oz.) 32 (8 oz.) - (diced) - Semi-sweet 1 cup (6 oz.) 1½ cups 4 cups - chocolate pieces - Vanilla ½ teaspoon 1 teaspoon 1 tablespoon - Chopped nuts ¼ cup ½ cup 1½ cups - Cooking Time 3 minutes 5 to 6 minutes 7 to 8 minutes - Stirring Time About ½ minute 1 to 2 minutes 2 to 3 minutes - Pan Size 8-inch square 9-inch square 2 9-inch squares - -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 - - 1 cup granulated sugar - ¼ teaspoon salt - 1 cup light corn syrup - ¼ cup butter - ⅔ cup (small can) _undiluted_ Carnation Evaporated Milk - 1 teaspoon vanilla - -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 - - 2⅓ cups (1 pound) firmly packed brown sugar - ¼ teaspoon salt - 2 tablespoons light corn syrup - 2 tablespoons butter - ¾ cup _undiluted_ Carnation Evaporated Milk - 1 teaspoon vanilla - ⅔ cup chopped nuts - -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! - - - [Illustration: Heat butter, Carnation and sugar in saucepan over - medium heat. Allow to come to boil. Cook for time indicated in - recipe above, stirring constantly.] - - [Illustration: Remove from heat. Add marshmallows, chocolate, - vanilla, and nuts. Stir until marshmallows are completely melted. - Pour into buttered pan.] - - [Illustration: 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 - - - [Illustration: Icings and 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?_ - - * * * - - -Extra Smooth Vanilla Icing - -_Always creamy rich and super smooth ... it’s made with Carnation...._ - - —Makes icing for two 8-inch cake layers - - ⅓ cup _undiluted_ Carnation Evaporated Milk - 1 teaspoon vanilla - ¼ teaspoon salt - 4 to 4½ cups sifted confectioners sugar - ¼ cup soft butter - -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 - - ¼ cup _undiluted_ Carnation Evaporated Milk - ¼ teaspoon salt - 4 to 4½ cups sifted confectioners sugar - 1 tablespoon grated lemon rind - 2 tablespoons lemon juice - ¼ cup soft butter - -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 - - 1 large can (1⅔ cups) _undiluted_ Carnation Evaporated Milk - 2 cups granulated sugar - 3 squares (3 ounces) unsweetened chocolate - 1 teaspoon vanilla - -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. - - * * * - -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 - - 1 cup firmly packed brown sugar - ½ cup corn syrup - ¼ cup _undiluted_ Carnation Evaporated Milk - ¼ cup butter - 1 teaspoon vanilla - ½ cup _undiluted_ Carnation Evaporated Milk - -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 - - 1 cup (6-oz. package) semi-sweet chocolate pieces - ¼ cup butter - 1½ cups sifted confectioners sugar - ⅓ cup _undiluted_ Carnation Evaporated Milk - -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 - - ¼ cup soft butter - 1 cup firmly packed brown sugar - ⅔ cup shredded coconut - ½ cup chopped nuts - ⅓ cup _undiluted_ Carnation Evaporated Milk - -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 - - ½ cup semi-sweet chocolate pieces - ⅔ cup (small can) _undiluted_ Carnation Evaporated Milk - -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. - - * * * - - -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. - - [Illustration: {Cake}] - - - - - Desserts - - - [Illustration: 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._ - - * * * - - -Easy Lemon Sherbet - -_Rings the bell for every occasion ... melt in your mouth -“smoothie”...._ - -—Makes 4 to 6 servings - - 1⅔ cups (large can) _undiluted_ Carnation Evaporated Milk - 2 tablespoons lemon juice - ½ cup granulated sugar - ¾ cup (6-ounce can) frozen lemonade - -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 - - 1⅔ cups (large can) _undiluted_ Carnation Evaporated Milk - ¼ cup lemon juice - ½ cup granulated sugar - ¾ cup (6-ounce can) frozen orange concentrate - -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 - - 1 cup _undiluted_ Carnation Evaporated Milk - 2 tablespoons lemon juice - 1½ cups (about 16 medium) diced marshmallows - 2 cups (1 pound can) whole cranberry sauce - 1 cup drained crushed pineapple - ¼ teaspoon salt - -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 - - ⅓ cup _undiluted_ Carnation Evaporated Milk - 1 cup semi-sweet chocolate pieces - 1½ cups (about 16 medium) diced marshmallows - 2 egg yolks - 1 teaspoon peppermint flavoring - ⅔ cup _undiluted_ Carnation Evaporated Milk - 1 tablespoon lemon juice - 2 egg whites - ¼ cup chopped nuts - -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 - - 3 tablespoons all-purpose flour - 2 tablespoons butter - 1 cup _undiluted_ Carnation Evaporated Milk - 2 squares (2 oz.) melted bitter chocolate - ½ cup granulated sugar - 3 eggs - 1 teaspoon vanilla - -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._ - - [Illustration: Strawberry angel cake] - - -Strawberry Angel Cake - - —Makes 8 to 10 servings - - 1 large angel food cake - 1 package (10 ounces) frozen strawberries - Juice from strawberries plus water to make 1 cup - 1 package (3 ounces) strawberry-flavored gelatin - ½ cup marshmallow whip - 1 cup _undiluted_ Carnation Evaporated Milk - 2 tablespoons lemon juice - -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. - - * * * - - -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”_ - - - [Illustration: 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_ - - - [Illustration: 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. - - [Illustration: 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_. - - - - - - - -End of the Project Gutenberg EBook of Party Sweets by Mary Blake, by Anonymous - -*** END OF THIS PROJECT GUTENBERG EBOOK PARTY SWEETS BY MARY BLAKE *** - -***** This file should be named 62835-0.txt or 62835-0.zip ***** -This and all associated files of various formats will be found in: - http://www.gutenberg.org/6/2/8/3/62835/ - -Produced by Stephen Hutcheson, Lisa Corcoran and the Online -Distributed Proofreading Team at https://www.pgdp.net - - -Updated editions will replace the previous one--the old editions will -be renamed. - -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the United -States without permission and without paying copyright -royalties. 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} -p.review { margin-left:2em; text-indent:-2em; font-size:80%; } -p.pcap { margin-left:0em; text-indent:0; text-align:center; margin-top:0; } -p.pcapc { margin-left:4.7em; text-indent:0em; text-align:justify; } -span.attr { font-size:80%; font-family:sans-serif; } -span.pn { display:inline-block; width:4.7em; text-align:left; margin-left:0; text-indent:0; } -</style> -</head> -<body> - - -<pre> - -The Project Gutenberg EBook of Party Sweets by Mary Blake, by Anonymous - -This eBook is for the use of anyone anywhere in the United States and -most other parts of the world at no cost and with almost no restrictions -whatsoever. You may copy it, give it away or re-use it under the terms -of the Project Gutenberg License included with this eBook or online at -www.gutenberg.org. If you are not located in the United States, you'll -have to check the laws of the country where you are located before using -this ebook. - - - -Title: Party Sweets by Mary Blake - -Author: Anonymous - -Release Date: August 3, 2020 [EBook #62835] - -Language: English - -Character set encoding: UTF-8 - -*** START OF THIS PROJECT GUTENBERG EBOOK PARTY SWEETS BY MARY BLAKE *** - - - - -Produced by Stephen Hutcheson, Lisa Corcoran and the Online -Distributed Proofreading Team at https://www.pgdp.net - - - - - - -</pre> - -<div id="cover" class="img"> -<img id="coverpage" src="images/cover.jpg" alt="Party Sweets by Mary Blake" width="500" height="749" /> -</div> -<div class="box"> -<h1>“PARTY SWEETS”</h1> -<p class="center"><span class="ss"><span class="rubric">By</span></span> <i><span class="large">Mary Blake</span></i></p> -<p class="tb"><span class="smaller">C-168—Litho in U.S.A.</span></p> -<p class="jr1"><span class="smaller">Copyright 1960 Carnation Company, Los Angeles, California</span></p> -</div> -<div class="pb" id="Page_2">2</div> -<h2 id="c1"><span class="small">Candies</span></h2> -<div class="img"> -<img src="images/p01.jpg" alt="Candies" width="500" height="169" /> -</div> -<p><b><i>Make candies cream-smooth with -today’s Carnation—the milk you -can use like cream, with ½ the fat -calories!</i></b></p> -<p><i>The proof of good candy is in its texture. -It should be creamy-smooth, not coarse -or granular.</i></p> -<p><i>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!</i></p> -<p class="center gs">* * *</p> -<h3 id="c2">Peanut Clusters</h3> -<p><span class="lr">—Makes about 3½ dozen</span></p> -<div class="verse"> -<p class="t0">2 cups firmly packed light brown sugar</p> -<p class="t0">⅔ cup (small can) <span class="u"><i>undiluted</i></span> Carnation Evaporated Milk</p> -<p class="t0">1 teaspoon vanilla</p> -<p class="t0">½ cup peanut butter</p> -<p class="t0">1½ cups (6¼-ounce can) chopped peanuts</p> -</div> -<p>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.</p> -<p class="center gs">* * *</p> -<p>Use a candy thermometer to take the guesswork -out of candy-making when cooking to -a specific temperature.</p> -<p class="center gs">* * *</p> -<h3 id="c3">Chocolate Bon Bons</h3> -<p><i>Sweet-tooth favorite ... Carnation -keeps them creamy longer....</i></p> -<p><span class="lr">—Makes about 3 dozen 1-inch bon bons</span></p> -<div class="verse"> -<p class="t0">½ cup granulated sugar</p> -<p class="t0">½ cup sifted all-purpose flour</p> -<p class="t0">¼ teaspoon salt</p> -<p class="t0">2 tablespoons butter</p> -<p class="t0">1 egg</p> -<p class="t0">1 cup <span class="u"><i>undiluted</i></span> Carnation Evaporated Milk</p> -<p class="t0">1 cup (6-ounce package) semi-sweet chocolate pieces</p> -<p class="t0">1 cup chopped nuts</p> -<p class="t0">1 teaspoon vanilla</p> -</div> -<p>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.</p> -<h3 id="c4">Cream Pralines</h3> -<p><span class="lr">—Makes 20 to 24 patties</span></p> -<div class="verse"> -<p class="t0">1 cup firmly packed dark brown sugar</p> -<p class="t0">1 cup granulated sugar</p> -<p class="t0">⅔ cup (small can) <span class="u"><i>undiluted</i></span> Carnation Evaporated Milk</p> -<p class="t0">½ teaspoon vanilla</p> -<p class="t0">2 cups pecan halves</p> -</div> -<p>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.</p> -<div class="pb" id="Page_3">3</div> -<h3 id="c5">Quick Chocolate Fudge</h3> -<p><i>The newest thing in fudge ... quick, easy, failproof....</i></p> -<table class="center"> -<tr class="th"><th>Ingredients </th><th>Children’s Fudge </th><th>Family Fudge </th><th>Party or Gift Fudge</th></tr> -<tr><td class="l"> </td><td class="l">16 1-inch squares </td><td class="l">About 2 pounds </td><td class="l">About 5 pounds</td></tr> -<tr><td class="l">Butter </td><td class="l">1 tablespoon </td><td class="l">2 tablespoons </td><td class="l">⅓ cup</td></tr> -<tr><td class="l"><span class="u"><i>Undiluted</i></span> Carnation Evaporated Milk </td><td class="l">½ cup </td><td class="l">⅔ cup (small can) </td><td class="l">1⅔ cups (large can)</td></tr> -<tr><td class="l">Sugar </td><td class="l">1 cup </td><td class="l">1⅔ cups </td><td class="l">4½ cups</td></tr> -<tr><td class="l">Salt </td><td class="l">¼ teaspoon </td><td class="l">½ teaspoon </td><td class="l">1 teaspoon</td></tr> -<tr><td class="l">Marshmallows (diced) </td><td class="l">12 </td><td class="l">16 (4 oz.) </td><td class="l">32 (8 oz.)</td></tr> -<tr><td class="l">Semi-sweet chocolate pieces </td><td class="l">1 cup (6 oz.) </td><td class="l">1½ cups </td><td class="l">4 cups</td></tr> -<tr><td class="l">Vanilla </td><td class="l">½ teaspoon </td><td class="l">1 teaspoon </td><td class="l">1 tablespoon</td></tr> -<tr><td class="l">Chopped nuts </td><td class="l">¼ cup </td><td class="l">½ cup </td><td class="l">1½ cups</td></tr> -<tr><td class="l">Cooking Time </td><td class="l">3 minutes </td><td class="l">5 to 6 minutes </td><td class="l">7 to 8 minutes</td></tr> -<tr><td class="l">Stirring Time </td><td class="l">About ½ minute </td><td class="l">1 to 2 minutes </td><td class="l">2 to 3 minutes</td></tr> -<tr><td class="l">Pan Size </td><td class="l">8-inch square </td><td class="l">9-inch square </td><td class="l">2 9-inch squares</td></tr> -</table> -<p>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.</p> -<h3 id="c6">“Cream” Caramels</h3> -<p><span class="lr">—Makes 1 pound</span></p> -<div class="verse"> -<p class="t0">1 cup granulated sugar</p> -<p class="t0">¼ teaspoon salt</p> -<p class="t0">1 cup light corn syrup</p> -<p class="t0">¼ cup butter</p> -<p class="t0">⅔ cup (small can) <span class="u"><i>undiluted</i></span> Carnation Evaporated Milk</p> -<p class="t0">1 teaspoon vanilla</p> -</div> -<p>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.</p> -<h3 id="c7">Panocha</h3> -<p><span class="lr">—Makes about 1 pound</span></p> -<div class="verse"> -<p class="t0">2⅓ cups (1 pound) firmly packed brown sugar</p> -<p class="t0">¼ teaspoon salt</p> -<p class="t0">2 tablespoons light corn syrup</p> -<p class="t0">2 tablespoons butter</p> -<p class="t0">¾ cup <span class="u"><i>undiluted</i></span> Carnation Evaporated Milk</p> -<p class="t0">1 teaspoon vanilla</p> -<p class="t0">⅔ cup chopped nuts</p> -</div> -<p>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.</p> -<h2 id="c8"><span class="small"><span class="rubric">Quick Chocolate Fudge!</span></span></h2> -<div class="img" id="fig1"> -<img src="images/p02.jpg" alt="" width="500" height="510" /> -<p class="pcap"><span class="ssn">Heat butter, Carnation and sugar -in saucepan over medium heat. -Allow to come to boil. Cook for -time indicated in recipe above, -stirring constantly.</span></p> -</div> -<div class="img" id="fig2"> -<img src="images/p02a.jpg" alt="" width="500" height="482" /> -<p class="pcap"><span class="ssn">Remove from heat. Add marshmallows, -chocolate, vanilla, and -nuts. Stir until marshmallows are -completely melted. Pour into buttered -pan.</span></p> -</div> -<div class="img" id="fig3"> -<img src="images/p02b.jpg" alt="" width="500" height="485" /> -<p class="pcap"><span class="ssn">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!</span></p> -</div> -<div class="pb" id="Page_4">4</div> -<h2 id="c9"><span class="small">Icings & Toppings</span></h2> -<div class="img"> -<img src="images/p03.jpg" alt="Icings and Toppings" width="260" height="501" /> -</div> -<p><i><b>“Creamier” icings and toppings—yours -with today’s Carnation, the -milk that does what cream can do—with -½ the fat calories!</b></i></p> -<p><i>No other form of milk—not even cream -itself—can give results so</i> perfectly <i>smooth -in these rich-tasting recipes. Carnation -does it with ½ the fat calories, and at ½ -the cost of cream!</i></p> -<p><i>Carnation’s “creamy” consistency works -wonders in</i> all <i>your recipes—makes casseroles -richer, sauces smoother, everything -more delicious. Have you tried -cooking with</i> today’s <i>Carnation?</i></p> -<p class="center gs">* * *</p> -<h3 id="c10">Extra Smooth Vanilla Icing</h3> -<p><i>Always creamy rich and super smooth -... it’s made with Carnation....</i></p> -<p><span class="lr">—Makes icing for two 8-inch cake layers</span></p> -<div class="verse"> -<p class="t0">⅓ cup <span class="u"><i>undiluted</i></span> Carnation Evaporated Milk</p> -<p class="t0">1 teaspoon vanilla</p> -<p class="t0">¼ teaspoon salt</p> -<p class="t0">4 to 4½ cups sifted confectioners sugar</p> -<p class="t0">¼ cup soft butter</p> -</div> -<p>Combine all ingredients except butter until -smooth. Add butter; beat until creamy. -Spread between, on top and sides of cooled -cake layers.</p> -<h3 id="c11">Nippy Lemon Icing</h3> -<p><i>The tang of fresh lemons ... the -sweetness of sugar ... and the creaminess -of Carnation....</i></p> -<p><span class="lr">—Makes icing for two 8-inch layers</span></p> -<div class="verse"> -<p class="t0">¼ cup <span class="u"><i>undiluted</i></span> Carnation Evaporated Milk</p> -<p class="t0">¼ teaspoon salt</p> -<p class="t0">4 to 4½ cups sifted confectioners sugar</p> -<p class="t0">1 tablespoon grated lemon rind</p> -<p class="t0">2 tablespoons lemon juice</p> -<p class="t0">¼ cup soft butter</p> -</div> -<p>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.</p> -<p><span class="sc">Orange Icing:</span> Use orange juice and -orange rind in place of lemon.</p> -<h3 id="c12">1-2-3 Fudge Sauce</h3> -<p><i>Quick as 1-2-3 ... and so easy to -remember....</i></p> -<p><span class="lr">—Makes 2½ cups</span></p> -<div class="verse"> -<p class="t0">1 large can (1⅔ cups) <span class="u"><i>undiluted</i></span> Carnation Evaporated Milk</p> -<p class="t0">2 cups granulated sugar</p> -<p class="t0">3 squares (3 ounces) unsweetened chocolate</p> -<p class="t0">1 teaspoon vanilla</p> -</div> -<p>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 <i>undiluted</i> Carnation -just before serving.</p> -<div class="pb" id="Page_5">5</div> -<p class="center gs">* * *</p> -<p>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!</p> -<h3 id="c13">Butterscotch Sauce</h3> -<p><i>A dessert sauce that adds a party touch -to ice cream, cake, puddings...</i></p> -<p><span class="lr">—Makes about 1½ cups</span></p> -<div class="verse"> -<p class="t0">1 cup firmly packed brown sugar</p> -<p class="t0">½ cup corn syrup</p> -<p class="t0">¼ cup <span class="u"><i>undiluted</i></span> Carnation Evaporated Milk</p> -<p class="t0">¼ cup butter</p> -<p class="t0">1 teaspoon vanilla</p> -<p class="t0">½ cup <span class="u"><i>undiluted</i></span> Carnation Evaporated Milk</p> -</div> -<p>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.</p> -<h3 id="c14">Fluffy Chocolate Icing</h3> -<p><i>Rich and creamy ... easy to spread -... so quick to mix....</i></p> -<p><span class="lr">—Makes icing for two 8-inch layers</span></p> -<div class="verse"> -<p class="t0">1 cup (6-oz. package) semi-sweet chocolate pieces</p> -<p class="t0">¼ cup butter</p> -<p class="t0">1½ cups sifted confectioners sugar</p> -<p class="t0">⅓ cup <span class="u"><i>undiluted</i></span> Carnation Evaporated Milk</p> -</div> -<p>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.</p> -<p><span class="sc">Chocolate Marshmallow Icing:</span> Melt -½ cup diced marshmallows (4-5 medium) -with chocolate before adding sugar.</p> -<p><span class="sc">Chocolate Crunch Icing:</span> Add ½ cup -finely chopped nuts to icing before spreading -on cooled cake layers.</p> -<h3 id="c15">Broiled Coconut Crunch Topping</h3> -<p><i>Can’t wait for your cake to cool?... -Use this “broiled” icing....</i></p> -<p><span class="lr">—Makes topping for loaf cake</span></p> -<div class="verse"> -<p class="t0">¼ cup soft butter</p> -<p class="t0">1 cup firmly packed brown sugar</p> -<p class="t0">⅔ cup shredded coconut</p> -<p class="t0">½ cup chopped nuts</p> -<p class="t0">⅓ cup <span class="u"><i>undiluted</i></span> Carnation Evaporated Milk</p> -</div> -<p>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.</p> -<h3 id="c16">Chocolate Sauce</h3> -<p><i>Couldn’t be simpler to make!... -Couldn’t be better to serve!...</i></p> -<p><span class="lr">—Makes 1¼ cups</span></p> -<div class="verse"> -<p class="t0">½ cup semi-sweet chocolate pieces</p> -<p class="t0">⅔ cup (small can) <span class="u"><i>undiluted</i></span> Carnation Evaporated Milk</p> -</div> -<p>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.</p> -<p class="center gs">* * *</p> -<h3 id="c17">For a higher, lighter cake....</h3> -<p>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.</p> -<div class="img"> -<img src="images/p04.jpg" alt="{Cake}" width="500" height="382" /> -</div> -<div class="pb" id="Page_6">6</div> -<h2 id="c18"><span class="small">Desserts</span></h2> -<div class="img"> -<img src="images/p05.jpg" alt="Desserts" width="500" height="220" /> -</div> -<p><i><b>For heavenly sherbets and whipped -desserts, use today’s Carnation like -whipping cream. It has far less fat -calories!</b></i></p> -<p><i>These extra-special recipes are not only -easy on the budget but easy on the calories. -Today’s Carnation whips even -higher than cream!</i></p> -<p><i>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.</i></p> -<p class="center gs">* * *</p> -<h3 id="c19">Easy Lemon Sherbet</h3> -<p><i>Rings the bell for every occasion ... -melt in your mouth “smoothie”....</i></p> -<p>—Makes 4 to 6 servings</p> -<div class="verse"> -<p class="t0">1⅔ cups (large can) <span class="u"><i>undiluted</i></span> Carnation Evaporated Milk</p> -<p class="t0">2 tablespoons lemon juice</p> -<p class="t0">½ cup granulated sugar</p> -<p class="t0">¾ cup (6-ounce can) frozen lemonade</p> -</div> -<p>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 <i>lemon juice</i> and -whip until very stiff (about 2 minutes -longer). Fold in granulated sugar and -softened lemonade. Freeze in refrigerator -tray until firm, stirring occasionally.</p> -<h3 id="c20">Tropical Freeze</h3> -<p><i>No luck needed ... and just watch -your guests beam....</i></p> -<p><span class="lr">—Makes 4 to 6 servings</span></p> -<div class="verse"> -<p class="t0">1⅔ cups (large can) <span class="u"><i>undiluted</i></span> Carnation Evaporated Milk</p> -<p class="t0">¼ cup lemon juice</p> -<p class="t0">½ cup granulated sugar</p> -<p class="t0">¾ cup (6-ounce can) frozen orange concentrate</p> -</div> -<p>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 -<i>very</i> stiff (about 2 minutes longer). Fold -in sugar and softened orange concentrate. -Freeze in refrigerator tray or sherbet dishes -1 to 2 hours.</p> -<h3 id="c21">Cranberry Freeze</h3> -<p><i>Holiday favorite for year-round eating</i></p> -<p><span class="lr">—Makes 6 to 8 servings</span></p> -<div class="verse"> -<p class="t0">1 cup <span class="u"><i>undiluted</i></span> Carnation Evaporated Milk</p> -<p class="t0">2 tablespoons lemon juice</p> -<p class="t0">1½ cups (about 16 medium) diced marshmallows</p> -<p class="t0">2 cups (1 pound can) whole cranberry sauce</p> -<p class="t0">1 cup drained crushed pineapple</p> -<p class="t0">¼ teaspoon salt</p> -</div> -<p>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).</p> -<div class="pb" id="Page_7">7</div> -<h3 id="c22">Chocolate Mint Creme</h3> -<p><span class="lr">—Makes about 6 servings</span></p> -<div class="verse"> -<p class="t0">⅓ cup <span class="u"><i>undiluted</i></span> Carnation Evaporated Milk</p> -<p class="t0">1 cup semi-sweet chocolate pieces</p> -<p class="t0">1½ cups (about 16 medium) diced marshmallows</p> -<p class="t0">2 egg yolks</p> -<p class="t0">1 teaspoon peppermint flavoring</p> -<p class="t0">⅔ cup <span class="u"><i>undiluted</i></span> Carnation Evaporated Milk</p> -<p class="t0">1 tablespoon lemon juice</p> -<p class="t0">2 egg whites</p> -<p class="t0">¼ cup chopped nuts</p> -</div> -<p>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.</p> -<h3 id="c23">Chocolate Souffle</h3> -<p><span class="lr">—Makes 4 to 6 servings</span></p> -<div class="verse"> -<p class="t0">3 tablespoons all-purpose flour</p> -<p class="t0">2 tablespoons butter</p> -<p class="t0">1 cup <span class="u"><i>undiluted</i></span> Carnation Evaporated Milk</p> -<p class="t0">2 squares (2 oz.) melted bitter chocolate</p> -<p class="t0">½ cup granulated sugar</p> -<p class="t0">3 eggs</p> -<p class="t0">1 teaspoon vanilla</p> -</div> -<p>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. -<i>Serve at once.</i></p> -<div class="img"> -<img src="images/p06.jpg" alt="Strawberry angel cake" width="500" height="455" /> -</div> -<h3 id="c24">Strawberry Angel Cake</h3> -<p><span class="lr">—Makes 8 to 10 servings</span></p> -<div class="verse"> -<p class="t0">1 large angel food cake</p> -<p class="t0">1 package (10 ounces) frozen strawberries</p> -<p class="t0">Juice from strawberries plus water to make 1 cup</p> -<p class="t0">1 package (3 ounces) strawberry-flavored gelatin</p> -<p class="t0">½ cup marshmallow whip</p> -<p class="t0">1 cup <span class="u"><i>undiluted</i></span> Carnation Evaporated Milk</p> -<p class="t0">2 tablespoons lemon juice</p> -</div> -<p>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 <i>very</i> 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.</p> -<p class="center gs">* * *</p> -<h3 id="c25">FREE! Carnation Recipe Book</h3> -<p>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:</p> -<p class="center">Carnation Company -<br />Dept. PS-34 -<br />Los Angeles 19, California</p> -<div class="pb" id="Page_8">8</div> -<h2 id="c26"><span class="small"><span class="f">FREE!</span></span> -<br /><span class="f"><span class="smallest">MODERN REVISED EDITION OF</span> -<br />“YOU AND YOUR CONTENTED BABY”</span></h2> -<div class="img"> -<img src="images/p07.jpg" alt="YOU AND YOUR CONTENTED BABY" width="300" height="305" /> -</div> -<p>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.</p> -<h2 id="c27"><span class="small"><span class="f">FUN TO COOK BOOK</span></span></h2> -<div class="img"> -<img src="images/p07a.jpg" alt="Fun to COOK BOOK" width="300" height="302" /> -</div> -<p>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.</p> -<div class="img" id="fig4"> -<img src="images/p07b.jpg" alt="" width="206" height="301" /> -<p class="pcap"><b><span class="large"><span class="rubric">Carnation</span></span></b> <span class="smallest"><span class="ss">EVAPORATED MILK</span></span> -<br /><i>the milk you can use like cream—with -½ the fat calories</i></p> -</div> -<h2>Transcriber’s Notes</h2> -<ul> -<li>Silently corrected a few typos.</li> -<li>Retained publication information from the printed edition: this eBook is public-domain in the country of publication.</li> -<li>In the text versions only, text in <i>italics</i> is delimited by _underscores_.</li> -</ul> - - - - - - - -<pre> - - - - - -End of the Project Gutenberg EBook of Party Sweets by Mary Blake, by Anonymous - -*** END OF THIS PROJECT GUTENBERG EBOOK PARTY SWEETS BY MARY BLAKE *** - -***** This file should be named 62835-h.htm or 62835-h.zip ***** -This and all associated files of various formats will be found in: - http://www.gutenberg.org/6/2/8/3/62835/ - -Produced by Stephen Hutcheson, Lisa Corcoran and the Online -Distributed Proofreading Team at https://www.pgdp.net - - -Updated editions will replace the previous one--the old editions will -be renamed. - -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the United -States without permission and without paying copyright -royalties. 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