Did you know that you can whip Carnation Milk? It isn't so stiff as regular whipping cream, of course, and won't stand up so well as a garnish, but it is splendid for all the sweets which call for the incorporation of whipped cream—and think Of the difference in price! You just put the tin in a saucepan of cold water, bring it to the boil, boil for five minutes, then chill milk, bowl and beater as cold as you possibly can, and get to work. Carnation Milk triples in bulk when whipped—a small quantity whipping more easily than a large. If it loses fluffiness, rechill and—rewhip—Carnation Milk wil never turn to butter.
Then everybody knows the delicious dishes which require sour cream—Russian bortsch for example, or, to descend to humbler things, all the sour milk scones and teacakes. And yet, to send out and get some sour milk or cream is sometimes just more trouble than one can bring oneself to take. And so you simply put in recipe on one side till a more convenient time— and we all know what. that means.
For sour milk just add 1 tablespoon of vinegar to M cup Carnation Milk mixed with % cup water. Add. % teaspoon soda. For sour cream, add 1 tablespoon of vinegar to 1 cup Carnation Milk undiluted. Add % teaspoon soda. These proportions may be used in all sour milk or cream recipes. Doesn't this most marvellously widen out your range of good things to eat?
Text read from the printed page and cleaned; old type leaves the occasional error.