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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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