`
`Z T928115 . 7
`8873
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`‘
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`Elysium Health Exhibit 1011
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`Texas A&M Universitm"l
`lllllllHlllllllllllllllllllllllllllllilllllllllllllllllllllllll
`
`‘
`
`n 148 16384956
`
`Elysium Health Exhibit 1011
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`‘ #1235194
`u [of 05%
`
` B~807
`
`Good AAHk
`
`for
`
`Un-
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`r01
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`G00d Mea ls
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`
`TEXAS AGRICULTURAL EXTENSION SERVICE
`J. E. HUTCHISON. DIRECTOR. COLLEGE STATION. TEXAS
`
`Elysium Health Exhibit 1011
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`Table of Contents
`
`Facts About Milk ....................................................... ..
`
`3
`
`Clean Milk for Home Usc ...................................... .. 4
`
`Some Kinds of Milk ..............
`
`.................................. .. 6
`
`Recipes-...---.-.i..-..-..---..-.....-...
`
`7
`
`The authors ‘express appreciation to thc Borden
`Company and National Biscuit Company for some of
`the photographs appearing in this publication.
`
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`Good Milk for Good lVIeals
`
`.mi/ .\'///r/'//'ri;/ Speciality/r
`Iiimniwi: ("wit/i
`[ix/t nix/w Ila/ii Hm/mm/mwz
`The 'l'c-xn A.
`c’\ M. (iollege System
`
`
`
`facts about milk
`
`MILK CONTAINS .
`
`.
`
`.
`
`Some of all essential food nutrients.
`
`Comp/etc protein for growth and upkeep of body tissues.
`The body-building minerals,
`i‘ii/c‘i/HU and phosphorus.
`It is our
`most valuable food for
`them.
`Not only do babies, growing
`children, pregnant and nursing mothers need milk for these bone
`and tooth-building minerals, but everyone, regardless of age or
`occupation, needs a constant supply of these minerals through-
`out life.
`
`keep young
`The vitamin, ri/m/liu'iii, which often is called the
`Vitamin," because it promotes well-being and thus extends the
`prime of life. Milk is our best source of this Vitamin.
`
`["imiiiiiz A. necessary for growth, for eyes to adjust to darkness
`and for healthy linings of nose and throat.
`It aids in resrstance
`to infection.
`
`The vitamin, I/Jiamiu. which promotes appetite and digestion and
`is necessary for healthy nerves. Thiamin plays an important part
`in helping our bodies get energy from food.
`
`A small amount of iron, in such a form that the body can read-
`ily use it for building blood.
`
`A little 'Z’iftlflliil D which is needed for besr use of the minerals,
`calcium and phOSphorus. Vitamin D milk contains 400 units of
`added vitamin D per quart.
`
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`Small amounts of niacin, which help to prevent pellagra. Milk
`is important for the amino acid, tryptophan, which forms niacin
`in the body.
`
`Some of the lerrer énou'iz B 'z'z'lamz'm.
`
`Fat
`Milk fat, which acts as the carrier for vitamins A and D.
`in the milk gives it staying power by preventing hunger and de-
`laying digestion.
`
`APPROXIMATE DAILY MILK NEED FROM
`
`INFANCY TO ADULTHOOD
`
`Infants, 1 to 3 months __________________________________ _.2 cups
`Infants, 4 to 9 months__________________________________ .3 cups
`Children, 10 months to 9 years____________________ -4 cups
`Boys and girls, 10 to 12 years ______________________ -5 cups
`Boys, 13 to 20 years______________________________________ __7 cups
`Girls, 13 to 20 years ____________________________________ ._6 cups
`Adults ____________________________________________________________ ..2 cups
`
`
`
`clean milk for home use
`
`free
`Clean milk is milk of good flavor from healthy cows,
`from dirt, containing few bacteria, none of which are harmful.
`
`Here are some points to follow in the production of clean
`milk.
`
`The seamless, small-topped or
`Have a good milk pail.
`hooded milk pail is preferable. Do not use syrup or lard buckets
`because they are difficult to clean and rust easily.
`
`Page 6 of 18
`
`CLEAN. SANITARY UTENSILS
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`CLEAN. SANITARY
`CONTAINERS
`
`
`
`Have a good strainer. Use a strainer that is sufficiently
`large, and one that is easily cleaned. The cotton filter pad is
`preferable and must be discarded after each straining.
`
`Clean and iterilize all utemilr. These steps will remove all
`dust and baCteria, and get rid of odors.
`
`a. Rinse all milk utensils with cool or lukewarm water.
`
`b. Wash with hot water and alkaline washing powder, us-
`ing a stiff brush. Use the amount of washing powder
`recommended by the manufacturer.
`
`c. Rinse with clean, hot water to free the utensils of the
`washing powder.
`
`d. Place on suitable rack to dry.
`
`e. Disinfect all utensils with chlorine solution just before
`using. Prepare this solution according to the manufac-
`turer's directions, using warm water in winter and cool
`water in the Summer. After rinsing utensils, pour chlo-
`rine solution into another container and use it to dampen
`the clorh to wash the cow’s udder.
`
`f. If milking machines are used, soak teat cups in .5 percent
`lye solution or other approved method between milkings.
`
`Hare a (lean. u'ell-zr’wztllated barn 01‘ milking Jlaed.
`
`Have a clam bed/flay roux Brush the flank and udder of
`the cow just before milking. Then wash the udder, in front of
`the udder, and the flanks with chlorine water to remove dust,
`dirt and loose hairs. Use some of the chlorine solution with
`which the milk utensils are rinsed.
`Squeeze out the cloth and
`dry the udder with it. Test the cow for brucellosis and tuber-
`culosis.
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`Have a healthy, clean attendant. The attendants clothing
`should be clean and free from dust. Wash hands with soap and
`dry With a clean cloth before washing the cow's udder. Rinse
`hands in the chlorine solution; dry, and milk with dry hands.
`
`Cool tke milk immediately after milking and keep it (00/.
`Quick cooling is one of the surest ways of preventing bacterial
`growth. Cool to 40 degrees F. or lower as quickly as possible.
`
`Clean milk looks better, tastes better,
`
`is better.
`
`
`
`some kinds of milk
`
`Pastemizecl milk may be purchased or processed at home.
`Pasteurization means heating milk to 143 degrees F.
`for 50
`minutes or 160 degrees F. for 15 seconds,
`followed by quick
`cooling. This way milk is made safe since all harmful bacteria
`are destroyed, and its keeping qualities are improved.
`It changes
`the food value very little.
`
`Homogenized milk is pasteurized whole milk which has been
`treated mechanically to break up fat globules. The fat no longer
`forms a cream layer but Stays distributed throughout the milk.
`The homogenization process does not change the composition.
`but the milk is digested more easily and is more palatable.
`
`Skim milk is milk from which practically all cream has been
`removed.
`It is rich in water soluble (B complex) vitamins and
`in minerals.
`It contains approximately the same number of
`calories as the cream that has been removed from it.
`
`Fortified .rkim milk has had the far removed and vitamins
`and/or minerals added. Read the label on the container for
`
`specific fortification.
`
`Grade A raw milk is produced under sanitary conditions
`with low bacterial count but is not pasteurized.
`
`Buttermilk is the produCt that remains when butter is
`moved from milk or cream in the process of churning.
`
`re-
`
`_ 5 _
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`the product obtained by ripening
`Cultured .bztttermz'lk is
`pasteurized milk or pasteurized skim milk and/or reconstituted
`skim milk by adding lactic acid-producing culture.
`
`Empomted milk is a concentrated canned sterile product
`made from whole milk.
`It is restored to Whole milk composition
`by adding an equal volume of water.
`
`Dry milk solidi are made from milk which has been concen-
`trated, then dried. The fat may or may not be removed. The
`dry skim milk is the most economical type of dried milk but does
`not contain fat and vitamin A.
`
`Sweetened condemed milk is a canned concentrated milk
`preserved by addition of 40 to 45 percent sugar.
`Its milk solids
`content is slightly higher than that of evaporated milk.
`
`recipes
`
`OATMEAL COOKED IN MILK
`1 teaspoon salt
`
`2 cups oatmeal
`4 cups milk
`Heat milk to boiling. Stir in oats and cook slowly 10 to 2.0 minutes
`with frequent, gentle stirring to prevent sticking. Serve hot With brown
`or white sugar, milk or cream, butter,
`fruit. chopped nuts or prepared
`cereal. Serves 6.
`
`CREAM SOUP
`2 tablespoons flour
`3 cups milk
`
`2 cups cooked vegetables
`2 tablespoons butter, margarine
`_
`or other {at
`in melted butter or margarine. Add milk and cook.
`Blend flour
`stirring until thickened. Add the vegetable or vegetables that havesbeen
`chopped, sieved or mashed. Continue cooking for about 10 minutes.
`erxlte
`hot-
`(Vegetables suitable for cream soup include asparagus. corn. cau 1-
`ilower. peas, potatoes, beans, celery and spinash.) Serves 4.
`
`CREAM SOUP
`
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`SPANISH CREAM WITH [’RL’IT
`
`SPANISH CREAM WITH FRUIT
`
`2 tablespoons or 2 envelopes
`plain gelatin
`4 eggs
`1 teaspoon salt
`
`1/2 cup fruit juice
`3/4 cup sugar
`31/2 cups milk
`1 teaspoon vanilla
`
`Soak gelatin in 1/2 cup of milk for 5 minutes. Heat the remaining
`3 cups of milk in top of double boiler. Add soaked gelatin and stir until
`dissolved. Pour over well-beaten egg yolks to which one half of the sugar
`and the salt have been added. Return to double boiler and cook until it
`coats a metal spoon. Remove from heat. Add fruit
`juice and cool. Fold
`in well-beaten egg whites to which remainder of sugar has been added.
`Pour into mold and chill. Unmold and garnish with fruit. Serves 12.
`
`CHOCOLATE-MINT TOWER
`
`3/4 cup sugar
`6 tablespoons flour
`1/4 teaspoon salt
`3 cups milk
`3 l-ounce squares unsweetened
`chocolate or 1/2 cup cocoa
`
`1 teaspoon vanilla
`1/3 cup thick cream
`1 tablespoon sugar
`2 drops green food coloring
`2 drops peppermint extract
`
`Combine 3/4 cup sugar, flour. salt, shaved chocolate or cocoa in top
`of a double boiler. Add milk slowly, and stir until well blended. Place
`over-borhng water; cook until
`thickened, stirring constantly. Continue
`cooking _10 minutes. Add vanilla. Cover to prevent film from forming on
`top. Chlll. Whip the cream. Add sugar, food coloring and extract. Spoon
`into sherbet or pariait glasses, alternating layers of pudding and lGYefS
`of wh1pped cream. Serves 6.
`
`CHOCOLA ’I'Ii-JIIN'I' ’1'0 IVER
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`BOILED OR BAKED CUSTARD
`
`1/2 teaspoon vanilla
`1/3 teaspoon salt
`
`3 eggs
`2 cups milk
`1/4 cup sugar or honey
`l' htl
`Heat the milk, sugar and salt in double boiler. Beat e
`Y-
`ggs 5 1g
`Add hot milk gradually to eggs, stirring constantly.
`FOR BOILED CUSTARD: Put mixture in double boiler and cook
`until custard coats a metal spoon. Remove from heat and set in
`an
`t
`cold water. Add vanilla. Serve cold.
`
`p
`
`0
`
`into buttered custard
`FOR BAKED CUSTARD: Add vanilla: pour
`cups or large mold and sprinkle with nutmeg. Set in pan of water and
`bake at 300°F., 30 to 40 minutes or until firm. Serves 6.
`
`Ice Cream for Crank Freezer
`PEACH ICE CREAM
`
`4 eggs
`11/2 cups sugar
`1/4 teaspoon salt
`2 tablespoons vanilla
`1/2 teaspoon almond flavoring
`
`11/2 quarts light cream
`1 quart milk
`4 cups mashed fresh peaches,
`mixed with 11/2 cups sugar
`
`Beat eggs: add sugar. salt and flavoring. Add light cream. milk and
`mashed sweetened peaches. Pour into ice cream can, place in freezer tub.
`Pack tub 2/3 full of crushed ice using 4 parts ice to 1 part salt (a l-pound
`colfee can is handy for measuring). Adjust lid and crank. Pour cold water
`over ice until it trickles out of the overflow hole. Finish packing ice and
`salt in freezer tub. Turn crank slowly 6 to 8 minutes: turn rapidly for re-
`maining 5 to 7 minutes or until ice cream is firm. Add ice and salt to keep
`tub full during freezing. Drain off brine: remove crank and lid. To hold a
`couple of hours, remove dasher: plug lid with twist of waxed paper or cork:
`pack freezer tub with salt and ice. Cover with newspaper and burlap.
`NOTE: One part of salt
`to 8 parts of ice gives a smoother-textured ice
`cream but requires longer time for freezing. Use 1 part salt to 4 parts
`ice when packing for storage.
`
`ICE CREAM
`
`(Custard Foundation)
`
`2 cups milk, scalded
`2 eggs slightly beaten
`4 cups thin cream
`1 cup sugar
`1 tablespoon vanilla
`1/4 teaspoon salt
`Scald milk. Beat eggs slightly: add sugar and salt. Pour milk grad-
`ually over egg mixture: cook in double boiler until mixture coats a metal
`spoon. Cool; add cream and vanilla. Freeze as for peach ice cream above.
`Serves 8.
`
`CRANK FREEZER ICE CREAM
`
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`FRENCH VANILLA ICE CREAM
`
`1/3 teaspoon salt
`2 cups scalded milk
`2 cups heavy cream
`4 to 6 egg yolks, slightly beaten
`1
`tablespoon vanilla
`1/2 cup sugar
`Mix sugar, salt and egg yolks. Add milk. Cook in double boiler
`until mixture coats a metal spoon. Cool: strain; add cream and vanilla
`and freeze.
`
`Ice Cream for the Refrigerator
`
`refrigerator
`Ice cream frozen in the trays of a mechanical
`lacks the advantage of being Whipped continuously while freez-
`ing and is more difficult to produce with a satisfacrory texture.
`Set the temperature regulator in the refrigerator at the coldest
`point because it is desirable to freeze ice cream as quickly as pos-
`sible. The following recipes give smooth-textured ice cream.
`
`WHIPPING-CREAM ICE CREAM
`
`1 cup whipping cream
`1/2 cup sugar
`11/4 cups whole milk
`
`1 teaspoon gelatin
`1/3 teaspoon salt
`1
`teaspoon vanilla
`
`Soak gelatin in 1/4 cup milk. Dissolve over hot water. Whip the
`cream. Combine the other ingredients: add to the whipped cream: and
`beat. Beat
`twice while freezing. Makes 4 servings.
`
`CUSTARD ICE CREAM
`
`11/2 teaspoons gelatin
`2 tablespoons cold water
`1 cup light cream
`11/2 cups whole milk
`1 egg, separated
`
`3/4 cup sugar
`2 teaspoons flour
`1/3 teaspoon salt
`1
`teaspoon vanilla
`
`Soften the gelatin in the cold water: dissolve over hot water and add
`to the cream. Have the cream at room temperature when adding the gela-
`tin: otherwise the gelatin will congeal. Chill the cream and gelatin mix-
`ture: then whip. Make a custard of the milk, egg yolk, sugar, flour and
`salt: cook until thickened. Combine with the beaten egg white. Chill and
`combine with the whipped cream. Add the vanilla and pour into refrig-
`erator trays. Beat twice during freezing. Serves 5.
`
`PINEAPPLE SHERBET
`
`3 cups milk
`11/2 cups sugar
`11/2 cups pineapple iuice
`
`lemon
`Juice of 1
`2 egg whites, beaten
`
`Add sugar to pineapple juice. Heat until sugar is thoroughly dis-
`solved. Add lemon juice. Chill thoroughly. Add to very cold milk slowly.
`stirring constantly. Pour in freezing tray. When it begins to freeze, fold
`in beaten egg whites. Serves 8 to 10.
`
`NOTE:
`
`In using a crank freezer the egg whites may be omitted.
`
`_ 10 _
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`PINEAPPLE SHERBET
`
`Milk Drinks
`
`HOT PEPPERMINT CHOCOLATE
`
`3 cups hot milk
`8 peppermint chocolate patties
`
`1/3 teaspoon salt
`1 cup thin cream
`
`Combine 1/2 cup hot milk and patties, mixing until smooth. Add salt
`and remaining milk: heat
`to simmering. Add cream and serve immedi-
`ately. Serves 4 to 6.
`
`CHOCOLATE MILK
`
`4 cups milk
`
`4 tablespoons chocolate syrup
`
`Mix milk and chocolate syrup. Shake thoroughly or beat with egg
`beater until frothy. Serve very cold or hot. Serves 4 to 6.
`
`CHOCOLATE SYRUP:
`
`1/3 cup cocoa or 2 squares chocolate
`2/3 cup sugar
`
`1 cup hot water
`1/4 teaspoon salt
`
`Mix cocoa. sugar and salt. Add hot water and stir. Simmer about
`10 minutes. Cool. Store in jar in a cool place. Use as desired for hot
`or cold chocolate milk.
`
`MILK MOCHA MIXER
`
`Chill milk and strong coffee. Combine half and half. Pour into tall
`glasses. Top with chocolate ice cream.
`
`MINT O’MILK
`
`Add crushed mint leaves or a iew drops of mint extract to cold milk.
`Pour into tall glasses. Top with whipped cream and a red cherry.
`
`GRAPE SHAKE
`
`21/4 cups grape juice
`
`3 cups milk
`
`Chill and combine grape juice and milk. Add lemon juice or sugar
`to taste depending on sourness of grape juice; shake vigorously. Serves 6.
`
`— u ’
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`BANANA MILK SHAKE
`
`BANANA MILK SHAKE
`
`l ripe banana
`
`1 cup cold milk
`
`Mash or beat banana until smooth and creamy. or press it through
`a sieve. Add milk and mix thoroughly. Chill. Serves 2.
`VARIATION: Place scoops of ice cream in tall glasses. Add banana milk
`shake.
`
`PRUNE MILK SHAKE
`
`1 cup vanilla ice cream
`1 cup prune juice
`3 cups milk
`Combine all ingredients and shake or beat vigorously. Serves 6.
`
`Using Evaporated Milk
`
`METHOD FOR WHIPPING
`
`tray until
`Chill evaporated milk in refrigerator
`Chill mixing bowl and beaters. Whip milk until stiff.
`
`ice crystals form.
`
`CRUNCHY LEMON ICE CREAM
`
`3/4 cup evaporated milk
`1 tablespoon butter or margarine
`(melted)
`1/4 cup dry cereal crumbs
`1/4 cup chopped unsalted nuts
`
`2 tablespoons brown sugar
`5 tablespoons
`frozen lemonade or
`limeade concentrate (thawed)
`1/4 cup sugar
`1/3 teaspoon salt
`
`Mix butter or margarine, crumbs, nuts and brown sugar for topping.
`_
`Mix frozen juice concentrate, sugar and salt. Whip the evaporated milk.
`Add frozen juice mixture. Beat until stiff. Place in ice cube tray. Sprinkle
`crumb and nut mixture over top. Freeze quickly without stirring. Serves
`4 to 6.
`
`LEMON BISQUE
`
`1 can (141/2-ounce) evaporated milk
`1 PGCkage lemon flavored gelatin
`11/4 cups boiling water
`1/3 cup honey or white corn syrup
`
`1/8 teaspoon salt
`3 tablespoons lemon juice
`Grated rind of
`1
`lemon
`21/2 cups vanilla water crumbs
`
`Dissolve lemon gelatin in boiling water, add honey or corn syrup,
`§Cl_lt. lemon juice and rind. When it has congealed slightly, beat milk until
`it IS shit, and whip in jellied mixture. Spread half of crumbs in a large pan
`(10 x 131/2 inches) and pour lemon mixture over them. Top with remaining
`crumbs and set in refrigerator to chill for at least 3 hours. Cut into squares
`and serve plain or with whipped cream. Serves 12 to 15.
`
`__ 12 _
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`FROZEN LEMON TORTE
`
`3/4 cup vanilla wafer crumbs
`3 eggs
`1/4 cup lemon iuice
`Grated rind of
`1 lemon
`
`1/3 teaspoon salt
`1/2 cup sugar
`1/
`,3 cup heavy cream or evaporated
`milk
`
`the vanilla wafer
`Line a greased refrigerator tray with one half of
`crumbs. Separate eggs. Combine lemon juice. sugar, grated lemon rind
`and salt: add to well beaten egg yolks. Cook in double boiler until thick.
`Cool. Whip cream or evaporated milk. Beat egg whites until stiff. Fold
`egg whites and whipped cream or milk into lemon mixture. Pour over the
`wafer crumbs and top with remaining crumbs. Freeze. Cut
`in squares.
`Serves 4 to 6.
`
`APRICOT WHIP
`
`1 cup evaporated milk
`2 tablespoons lemon juice
`11/2 cups apricot pulp“
`
`1/2 cup sugar
`1/4 teaspoon almond extract
`
`1 minute). Add lemon
`it begins to thicken (about
`Whip milk until
`iuice and whip until very stiff. Combine apricot pulp, sugar and almond
`extract. Fold into whipped milk. Chill 2 to 3 hours in refrigerator.
`If a
`firmer consistency is desired. freeze in ice cube tray.
`
`*Fresh, frozen, canned or dried. Other fruits such as peaches, pineapple
`or berries may be used in place of apricots.
`
`Using Nonfat Dry Milk Solids
`
`M EAT LOA F
`
`1 pound ground beef
`1/2 pound ground pork
`1 egg, slightly beaten
`2 cups canned or cooked tomatoes
`1 cup nonfat dry milk solids
`
`2 cups coarse, dry bread crumbs
`2 tablespoons finely chopped onion
`11/2 teaspoons salt
`1/3 teaspoon dry mustard
`
`in order given. Mix well. The
`ingredients into a bowl
`Place all
`mixture will be sticky. Shape into loaf in a shallow pan. Bake uncovered
`350° F. about 11/2 hours. Serves 8.
`
`MASHED POTATOES
`
`After potatoes have been cooked and mashed, sprinkle nonfat dry
`milk over them and beat well. Allow about 1/4 cup dry milk for each cup
`of potatoes. Add enough potato water, plain water or whole milk to give
`the right consistency. Season with salt, pepper and butter or margarine.
`Beat until light and fluffy.
`
`APPLE CRUMBLE
`
`1/2 cup flour
`3/4 cup nonfat dry milk solids
`1/4 to 1/2 cup sugar
`1/4 teaspoon nutmeg
`
`l/4 teaspoon salt
`1
`teaspoon cinnamon
`1/4 cup butter or margarine
`3 cup; sliced apples
`
`Mix flour, nonfat dry milk solids, sugar, nutmeg, salt and cinnamon.
`in butter or margarine with pastry blender until mixture is crumbly.
`Cut
`Arrange apples in a shallow, well-greased, covered baking dish. Sprinkle
`apples with dry mixture. Bake at 350° F. about 30 minutes or until apples
`are tender. Remove cover and bake for a few more minutes until crumbs
`are brown. Serve with cream. Serves 6.
`
`_13_
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`LEMON CHII’l-‘ON PIE
`
`LEMON CHIFFON PIE
`
`2 eggs, slightly beaten
`2 teaspoons lemon rind
`1/2 cup nonfat dry milk solids
`2/3 cup cold water
`1 baked or crumb pie shell
`
`1 tablespoon or 1 envelope
`plain gelatin
`1/2 cup cold water
`1 cup sugar
`2/3 cup lemon juice
`1/2 teaspoon salt
`Sprinkle gelatin on cold water and let soak for 5 minutes. Combine
`lemon juice, salt and egg in a double boiler: cook, stirring con-
`sugar,
`stantly until slightly thickened, about 10 minutes. Add softened gelatin
`and lemon rind and stir until gelatin is dissolved. Chill until of ielly-like
`consistency, then beat until fluffy. Add nonfat dry milk solids to 2/3 cup
`ice cold water and beat until it is stiff enough to hold in peaks. Combine
`the 2 mixtures and turn into pie shell. Chill until firm. Makes 1 9-inch
`pie.
`
`CHOCOLATE PUDDING MIX
`
`2 cups sugar
`2 cups cocoa
`
`11/2 cups flour
`2 cups nonfat dry milk solids
`2 teaspoons salt
`Mix all ingredients thoroughly and sift three times. Store in tightly
`covered container. Use the chocolate pudding mix for:
`PUDDING:
`To 1 cup mix, add 11/2 cups water or fluid milk. Cook over
`boiling water 15 minutes, stirring constantly. Add 1
`tablespoon butter or
`margarine and 1/2 teaspoon vanilla after the pudding is cooked. Serves 3.
`SAUCE: To 1 cup mix, add 2 cups water or fluid milk and 1/4 cup sugar.
`Cook over boiling water 15 minutes; stir constantly. Add 2 tablespoons
`butter or margarine and 1/2 teaspoon vanilla after sauce is cooked. Makes
`about 2 cups.
`
`COCOA MIX
`
`1 cup sugar
`4 cups nonfat dry milk solids
`1/2 teaspoon salt
`1 cup cocoa
`together 5 times. Store in tightly covered container.
`Mix and sift
`To make beverage use 1/4 cup mix to 1 cup water. Add to water, stirring
`until smooth. Simmer over low heat in heavy pan 3 minutes. Beat with
`rotary egg beater just before serving.
`
`BASIC QUICK MIX
`
`8 cups flour
`1 cup nonfat dry milk solids
`2 teaspoons salt
`
`1/4 cup baking powder
`13/4 cups shortening
`
`Sift dry ingredients together 3 times. Cut in shortening until mixture
`looks like coarse corn meal. Lift mix lightly into container. Do not pack.
`Close tightly and store on shelf.
`
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`
`
`COCOA TOPPED WITH
`
`WHIPPED CREAM AND
`RED HOTS
`
`BISCUITS: To 2 cups of mix add about 1/2 cup water. Combine just until
`dough iOIIOWS tork around bowl. Turn out on lightly floured board or
`canvas. Knead gently a few times. Roll or pat to about 1/2-inch thickness.
`Cut with floured biscuit cutter. Bake at 450° F. about 10 minutes. Makes
`12 medium sized biscuits.
`
`GRIDDLE CAKES: To 2 cups of mix add 1 cup water, 2 eggs beaten, 1/4
`cup melted butter or margarine.
`Stir until well blended. Cook on hot
`griddle. Makes 12 to 18 cakes.
`
`1
`1 cup water,
`MUFFINS: To 2 cups mix add 1 or 2 tablespoons sugar,
`well-beaten egg. Stir only enough to dampen all the flour. Bake in well-
`greased muffin tins at 425° F. about 20 minutes. Makes 12 medium sized
`muffins.
`
`NUT BREAD: To 3 cups of mix add 1/2 cup sugar, 1/2 cup chopped nuts.
`1 cup water and l well-beaten egg. Mix until well blended. Pour into
`well-greased loaf pan (5 x 8 inches) and bake at 350° F. about 1 hour.
`
`QUICK YELLOW CAKE: Blend 3 cups mix and 1 cup sugar. Beat 2/3 cup
`water and 2 eggs together. Add with 1 teaspoon vanilla to dry ingredients.
`Beat about 2 minutes. or until well mixed. Pour batter into 2 greased 8-inch
`layer cake pans. Bake at 350° F. about 20 to 25 minutes.
`
`Using Sweetened Condensed Milk
`
`LEMON PIE
`
`1 crumb or baked 8-inch
`pie shell
`1 1/3 cups (IS-ounce can)
`sweetened condensed milk
`
`1/2 cup lemon juice
`
`1
`
`teaspoon grated lemon rind or
`1/4 teaspoon lemon extract
`2 eggs. separated
`1/4 teaspoon cream of tartar
`4 tablespoons sugar
`
`lemon rind or extract
`lemon juice.
`Put sweetened condensed milk,
`and egg yolks into mixing bowl: beat until mixture thickens. Pour into
`chilled crumb crust or cooled pastry shell. Add cream oi tartar to egg
`whites; beat until almost stiit enough to hold a peak. Add sugar gradually.
`beating until stilt and glossy but not dry. Pile lightly on pie filling. Bake
`at 325° 1". until lightly browned, about 15 minutes. Cool.
`
`GRAHAM CRACKER-DATE COOKIES
`
`l-pound box graham crackers.
`crumbled
`1 can sweetened condensed milk
`
`1 cup chopped dates
`1 cup nuts
`1 teaspoon vanilla
`
`Combine ingredients. Drop by teaspoons on greased cookie sheet.
`Bake at 350° F.. 12 to 15 minutes. Remove from pan immediately. Makes
`about 4 dozen.
`
`__.]_5.__
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`

`COCONL '"I' (1)0 KIIiS
`
`COCONUT COOKIES
`
`.
`1 cup chopped nuts
`1 pound shredded dry coconut
`1 can sweetened condensed milk
`1 cup chopped dates
`Stir
`ingredients together and drop on well-greasedicoola'e sheet.
`Bake at 350° F., 12 to 15 minutes. Remove from pan immediately. Makes
`about 4 dozen.
`
`Using Buttermilk
`
`TOMATO BUTTERMILK PICKUP
`
`2 cups tomato juice. chilled
`1/4 teaspoon salt
`Combine all
`
`ingredients and mix well. Serves 6 to 8.
`
`4 cups cold buttermilk
`
`BUTTERMILK FRUIT SHAKE
`
`4 cups buttermilk
`3 tablespoons lemon juice
`Sugar
`
`1 cup orange juice
`V4 teaspoon salt
`
`Combine buttermilk and fruit juices; add sugar to taste. Mix. Chill.
`Serves 6.
`
`BUTTERMILK SALAD DRESSING
`
`1 clove garlic, sliced
`1/2 green pepper, chopped
`2 radishes, chopped
`2 hard-cooked eggs. chopped
`6 tablespoons cottage cheese
`radishes
`Rub inside of bowl with garlic. Combine green pepper.
`and egg in bowl; add remaining ingredients: mix thoroughly. Pour over
`hearts of lettuce or any green salad.
`
`teaspoon salt
`1
`1/4 teaspoon paprika
`3 tablespoons lemon juice
`1/2 cup buttermilk
`
`TEXAS SHERBET
`
`1
`
`1 can (6 oz.) frozen fruit juice
`tablespoon or 1 envelope
`concentrate (grapefruit, orange.
`gelatin
`lemonade or tangerine)
`1/2 cup cold water
`21/4 cups buttermilk
`3/4 cup sugar
`Soiten gelatin in cold water. Dissolve over hot water. Mix with
`sugar and stir until dissolved. Add fruit concentrate to gelatin mixture:
`add buttermilk and stir well. Turn into freezing tray. When mixture is
`partially frozen, remove to bowl and beat until smooth. Return to tray
`and continue freezing until firm. Serves 6.
`
`the Texas A. & M.
`Cooperative Extension Work in Agriculture and Home Economics.
`College System and United Stats Department of Agriculture ('(Hlpt‘l'ulan. Distributed
`1n furtherance of the Acts of Congress of May 8, 1914. as amended. and June It“. 1914-
`25M—3-60, Reprint
`
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