Milk are very telling—and a generous pitcher of it on the breakfast table is peculiarly well placed, Really it is cream a third of the price of the fresh. Try it with a bowl of piping hot porridge, and top it up with plenty of Demer Will be a bowl fit for ast, and alone and un keep you goi g until lunch-time Another morning try firman haddock oven-poached in Carnation Milk oured with fresh-ground pepper corns. If you like cream with your porridge, Carnation will give you ihis too. And you will rise from this wholesome beginning of the day fortified for its battles which—if you are a woman—will include one with ihe cook. How often ín these hard as the careful housewife turned sadly from some delicious recipe hich called for a goodly quantity f cream, But just a little thought would suggest to her that he od mend Carnation was just the very thing th wanted, sitting the in its neat, inodesly priced red and white ti ing to provide her with all the cream soups, puddings and ice creams that she has been longing for.
The Carnation Company maintains two of the largest herds of Holsteins in the world and they introduce this magnificent strain into the mar herds Contented Cows" from which the milk for the Carnation Condenseries is obtained. Milk is 87 per cent water as it comes from the cow. Sixty per cent of this water is evaporated from Carnation Milk and it is then homogenized—that is, the cream globules are broken up into minute particles and distributed evenly through the milk. It is this which gives Carnation Milk its vel-very texture and makes it such a delight to all good cooks. Nothing is added to Carnation Milk—and nothing is taken from the original fresh milk except sixty per cent. of its water. If you dilute Carnation Milk with water to half its strength you will still have an over-the-average full bodied milk.
Text read from the printed page and cleaned; old type leaves the occasional error.