Subject
Cooking (Dairy products) Books
Best books
Pet Milk Company. Home Economics Department
Pies Made with Pet Evaporated Milk
"Pies Made with Pet Evaporated Milk" by Pet Milk Company. Home Economics Department is a practical cookbook focused on pie recipes written in the early to mid-20th century. This book serves as a guide for homemakers looking to expand their dessert repertoire with a variety of pie types, utilizing Pet Evaporated Milk as a primary ingredient. The recipes aim to demonstrate how this specific milk product can enhance the texture and flavor of pies while remaining budget-friendly. The book features a collection of recipes that offer both classic and inventive approaches to pie-making, ranging from traditional apple and pecan pies to more unique options like butterscotch chiffon and coconut cream pies. Each recipe includes detailed instructions on preparing the pie crust, filling, and topping, often highlighting the role of Pet Evaporated Milk in achieving the desired results. Alongside dessert recipes, the book provides valuable tips on baking techniques, ensuring that readers can successfully create delicious pies in their own kitchens. The emphasis on economical ingredients makes this cookbook particularly relevant for budget-conscious cooks seeking delightful and satisfying desserts.
Milk Industry Foundation (U.S.)
Cottage Cheese Recipe Book Appetizers, Salads, Salad Dressings, Breads, Main Dishes, Desserts
"Cottage Cheese Recipe Book" by Milk Industry Foundation is a comprehensive collection of recipes focusing on the versatile ingredient of cottage cheese. Published during the mid-20th century, this cookbook provides a wide variety of culinary ideas spanning several categories such as appetizers, salads, main dishes, and desserts. The likely topic of the book centers around how to incorporate cottage cheese into various meals, highlighting both its nutritional benefits and its culinary versatility. The book features an extensive list of recipes, each utilizing cottage cheese in creative ways. From appetizers like Cottage Cheese Rolls and Fluffy Cottage Cheese to salads such as Cheese and Lettuce Roll-Up and Cottage Cheese Salad Ring, the recipes cater to different tastes and occasions. There are also main dishes, like Mushroom Pie and Baked Macaroni and Cheese, showcasing the ingredient's adaptability for hearty meals. Finishing off, desserts such as Cheese Custard Pudding and Unbaked Cheese Cake demonstrate how cottage cheese can be sweetened and transformed into delightful treats. Overall, this cookbook serves as a valuable resource for those looking to enhance their cooking with nutritious and diverse options centered around cottage cheese.
Mary Blake
My hundred favorite recipes
"My Hundred Favorite Recipes" by Mary Blake and Carnation Milk Products Company is a cookbook published in the late 1920s, specifically in 1927. The book is a collection of practical recipes focused on utilizing Carnation Evaporated Milk in various dishes. It aims to provide readers with a variety of delectable recipes that make cooking both exciting and accessible. The content of the book is organized into sections featuring soups, sauces, meats, desserts, and more, with each recipe emphasizing the versatility and benefits of using Carnation Milk in cooking. Readers will find dishes ranging from cream soups like Cream of Tomato and Cream of Mushroom to various sauces, seafood dishes like Tuna Fish a la King, and delightful desserts such as Chocolate Bread Pudding and Pineapple Bavarian Cream. Each recipe is designed to elevate everyday meals and encourages the use of this particular form of milk for richer, smoother, and more flavorful results in cooking and baking. The author's engaging writing style makes this cookbook not only a practical guide but also an enjoyable read for anyone interested in enhancing their culinary skills.
American Dairy Association
50 Wonderful Ways to Use Lucerne Sour Cream, From Appetizers to Desserts Recipes from the Test Kitchen of the American Dairy Association
"50 Wonderful Ways to Use Lucerne Sour Cream, From Appetizers to Desserts" by the American Dairy Association is a cookbook written in the mid-20th century. This book provides a comprehensive exploration of the versatility of sour cream, presenting a diverse range of recipes that showcase how this dairy product can enhance dishes from appetizers to desserts. The focus is on incorporating sour cream into everyday cooking, making it a staple ingredient in various culinary traditions. The book is organized into sections that cover appetizers, main dishes, salads, dressings, breads, desserts, and more, each featuring detailed recipes that highlight the use of Lucerne sour cream. Readers will find an array of creative and satisfying dishes, including Shrimp Chip Dip, Beef Stroganoff, Sour Cream Nut Bread, and Chocolate Sour Cream Fudge. Each recipe emphasizes the flavor, texture, and rich qualities that sour cream can contribute, encouraging homemakers to experiment with this ingredient in their kitchens. Overall, this cookbook serves as a practical guide for anyone looking to elevate their cooking with the delightful addition of sour cream.
Recently surfaced classics