The Boston Cooking School magazine of culinary science and domestic economics . arket as a pure andwholesome milk of high nutritive value— a real milk from which cheese andbutter can be made — a milk, more-over, that can be produced morecheaply than the article obtained fromthe cow. People who have tasted itcall the fluid quite indistinguishablefrom the milk now^ in use, and delight-fully smooth on the palate. By vary-ing the proportion of casein, fat, sugaror salts, it can be adapted at need to chil-dren or invalids, according to medicalprescription. Everything else said ofit being true, the
The Boston Cooking School magazine of culinary science and domestic economics . arket as a pure andwholesome milk of high nutritive value— a real milk from which cheese andbutter can be made — a milk, more-over, that can be produced morecheaply than the article obtained fromthe cow. People who have tasted itcall the fluid quite indistinguishablefrom the milk now^ in use, and delight-fully smooth on the palate. By vary-ing the proportion of casein, fat, sugaror salts, it can be adapted at need to chil-dren or invalids, according to medicalprescription. Everything else said ofit being true, the soya product has onecrowning recommendation. It solvesthe clean milk problem, and is ab-solutely free from the milk-bornediseases that now harrass the dairyman,the legislator and the consumer. — The Boston Herald. Buy advertised Goods — do not accept substitutes800 • ADVERTISEMENTS They only leave the hole ofCarnation Doughnuts You are offering mightywholesome food when /you give your childrendoughnuts made with Carnation Milk—becausethey are light and digestible. K5 If M\ From Contented Cows is not only nourishing^, safe and delicious as a bev-erage for the children and as a food for babies,but its use in the household will mean a notice-able reduction in the quantity of butter and creamneeded. Test it in this recipe: Carnation Doughnuts One cup sugar, two teaspoons butter, one-half teaspoon salt,one-half teaspoon nutmeg: or cinnamon, three egrgrs, one-thirdcup of Carnation Milk, two-thirds cup water, flour to make softdougrh. Cream butter, add sugar gradually, add salt and spice,add beaten eggs, milk and water, and flour to make soft dough,sifting onerov^nding teaspoonful baking powder into each cupof flour used. Toss on floured board. Roll, cut and fr^^ in deepfat until a delicate brown. Sprinkle with powdered sugar. Evaporated—Sterilized Carnation Milk is fresh milk with part of the water taken out-evaporation—and sterilized to preserve its wholesomeness. Ou
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Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896
