Condensed Milk Recipes

8/12/2019 Condensed Milk Recipes

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P ur i ty is one of the f i rst milk essent ials . Bo rden P u ri ty in milk pr od uc ts is

an estab l ished f ac t . M ilk for Bo rden facto ries is acc epte d only fro m dair ies

f requent ly inspected by Borden inspectors and where the cat t le are regular ly

exam ined by exper ienced ve ter ina r ians .T he mi lk used in Bo rden ' s Ea gle B ran d i s del ivered to Bo rden factor ies

located in the he ar t of dai ry ing d is t r ic t s , w i th in a few hours f rom mi lk ing t ime .

At the p la n t i t is sub je cted to r ig id analys is by Borden chem is ts . Fro m the

moment the process i s under way unt i l you open a can of Borden ' s Eagle

B ra nd M ilk in yo ur own hom e i t is no t exposed even to air . T he p ur i ty is pro -

tected . Y our hea l th and the he al th of you r fam i ly are pro tecte d by the use of

Borden ' s Eag le Brand .

Please note that when using these recipes all of the measures, including teaspoon, tablespoon

and cup, are level. Th e cup is the sta nd ard half-pin t mea suring cup. Flour should be sif ted

once before me asuring. Bo rden 's Eag le Brand M ilk should be mea sured ju st as it comes from

the can unless otherwise specified. Th e term f a t is used in these recipes instead of referring

to a specific form of shortenin g. Eco nom y has introduc ed to the housewife m any bu tte r and lard

sub stitute s which are satisfa ctory and ma y be used successfully in th ese recipes at her discretio n.



BREADS AND MUFFINS

R Y E A N D O A T M E A L B R E A D

c u p s b o i l in g w at e r

2 cup s rol led o ats2 t ab le sp oon f u l s B or d e n ' s E ag le B r an d C on d e n se d M i lkV2 cu p wa ter

1 t ab le sp o on f u l sa l t

1 cake yea st2 t ab le sp oon f u l s lu k e w ar m w at e r2 cups rye f lour4 cup s whi te f lour

Po ur boiling wa ter over oa ts, let stan d until lukew arm . Add milk and water , salt an d yeastcake, which has been dissolved in 2 tablesp oon fuls of lukew arm w ater. Sift in the flour. Let riseuntil very light, kne ad thoro ugh ly, and shap e into 2 loaves. Let rise in greased bread tins untildoub le its bu lk, then bak e in m od erate oven 50 to 60 min utes . Yield, 2 large loaves.

2 cups rye f lour5 t e asp oon f u l s b ak in g p ow d e r

V2 tea spo on fu l sa l t

R Y E M U F F I N S

c u p B or d e n ' s E ag le B r an d C on d e n se d M i lk34 cu p wa ter 1 egg1 t a b l e s p o o n f u l m e l t e d b u t t e r s u b s t i t u t e

Mix and sift dry in gredien ts. Add m ilk and w ater gradu ally, egg well beaten , and m eltedbu tter sub stitute . Bake in hot oven in greased gem pans 25 minu tes. Nu m ber served, 6 persons.



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G R A H A M M U F F I N S1 egg 1 cu p w hi te f lour

% c u p B or d e n ' s E ag le B r an d C on d e n se d M i lk 1 t e asp oon f u l sa l t l^^ S r ^% c u p w at e r 4 t e asp o on f u l s b ak in g p ow d e r1 c u p gr ah am f lour 2 t ab le sp o on f u l s m e l t e d b u t t e r su b s t i t u t e

Beat egg, add milk and w ater, and then dry ingredients sifted together. Stir in melted but ter

sub stitu te and beat well. Po ur into greased tins and bake 25 min utes in hot oven. Yield, 9 mu ffins.

C O R N M E A L M U F F I N S1 egg 1 cu p f lour

V\ cup Borden 's Eagle Brand Co nden sed Milk 3 tea spo onf u ls bakin g powder1 c u p w at e r % t e asp o on f u l sa l t

Va c u p c or n m e a l 1 t ab le sp oo n f u l m e l t e d b u t t e r su b s t i t u t e

Beat egg, add milk and wa ter, sifted dry ingredients and melted butter subs ti tute. Beat well,pour into greased pans, and bak e 25 minu tes in hot oven. Yield, 8 muffins.

C O R N M E A L P A R K E R H O U S E R O L L S1 cup bread f lour 1 tab les poo nfu l sugar1 c u p c or n m e a l 2 t ab le sp o on f u l s f a t 1 e gg4 teas poo nfu ls bakin g powd er *4 cup Borde n's Eagle Brand Con dense d Milk2 teas poo nfu ls sa l t V* cu p water

Mix and sift dry ingredien ts. Cu t in the fa t. Bea t the egg. Add the milk. Com bine the

liquid with the dry ingredients. Sha pe as Pa rke r Ho use Rolls and bake in a ho t oven from 12 to

IS minutes . F R U I T R O L L S

% c u p c or n m e a l 3 t ab le sp oo n f u l s b u t t e r su b s t i t u t eIV* cu ps f lour *4 cu p Bo rden 's Eagle Bra nd Co nde nse d Mi lk4 teas poo nfu ls bak ing pow der Vz cup water1 t e asp o on f u l sa l t 6 d a t e s

Sift dry ingredients, cut in butter s ubs ti tute. Moisten with milk and water. T urn on floured board ,pa t out to Yi inch in thickness. Brush s urface with 1 tablespoo nful melted bu tter su bstit ute and sprin-kle with cinnamon and 1 tablespoonful sugar. Cut dates finely and scatter on dough. Roll up the doughand cu t off slices from end . Place in greased pan , and bake in hot oven 15 minutes. Y ield, 1 dozen rolls.



O A T M E A L B R E A D

l 1 ^ c u p s b o i l in g w at e r2 c u p s o a t m e a l , u n c o o k e d

% c u p m o l a s s e s% t ab le sp oon f u l sa l t

% c u p B o r d e n ' s E ag le B r an d C on d e n se d M i lk1 t a b l e s p o o n f u l b u t t e r s u b s t i t u t e1 c ak e c om p r e sse d ye as t d i s so lve d in V c u p lu k e w ar m w at e r5 cup s whit e f lour

Add boiling water to oatmeal andlet stand one hour; add molasses,milk,salt, butter substitute, dissolved yeastand flour. L et rise until double in bulk,knead thoroughly, turn into greasedbread pans, let rise again, and bake.Yield, 2 loaves.



C KES ND COOKIES

CHOCOLATE CREAM CAKEVt cup butter substitute

cup sugar1 egg

Vz teaspoonful vanilla

cup Borden's Eagle Brand Condensed MilkV* cup cold water

IV2 cups sifted flour3 teaspoonfuls baking powder

teaspoonful salt

Cream butter substitute and sugar add well-beaten egg and vanilla. Add milk mixed withwater alternately with flour baking powder and salt. Beat 3 minutes. Pour into greased pans andbake 25 minutes. Cool fil l and cover top with chocolate cream.

CHOCOLATE CREAMcup flour

s teaspoonful saltV2 cup sugarV2 cup Borden's Eagle Brand Condensed Milk

IV2 cups waterIV4 squares chocolate

2 eggs1 teaspoonful vanilla

Mix the dry ingredients add milk and water and cook until thickened ; add melted chocolateand remove from fire. Stir in very slowly slightly beaten egg. Cook 5 minutes. Cool flavor andspread on cake. N umber served 10 persons.

SUGAR COOKIESV2 cup butter substitute

cup sugar1 egg2 tablespoonfuls Borden's Eagle Brand Condensed Milk

cup water2V2 cups flour

4 teaspoonfuls baking powdery6 teaspoonful nutmegV4 teaspoonful salt

Cream butter substitute and sugar add beaten egg milk water and dry ingredients sif ted. Dropfrom spoon on greased tin. Bake in slow oven 15 minutes. Y ield 18 cookies.



D A T E G E M S

3 t ab le sp o on f u l s b u t t e r su b s t i t u t e 1 c u p w h o le w h e at f lour1 large egg 1 cu p f lour

c u p B or d e n ' s E ag le B r an d C on d e n se d M i lk t e asp o on f u l sa l t8

4 c u p w at e r 4 t e asp o on f u l s b ak in g p ow d e r1 c u p d a t e s , c u t sm a l l

Cream bu tter sub stitut e, add bea ten egg, rnilk and wa ter. Sift in the flour, salt and baking

pow der. Beat well, stir in the da tes, and pour into greased pan s. Bak e in hot oven. Yield,

8 muffins.



C H O C O L A T E C O O K I E S

Va cup m elte d sho rten ing V2 cu p water% cu p brown suga r cup s ent ir e wh eat f lour

1 egg 1/2 tea sp oo nfu l salt% cu p rais in s 1/2 tea spo on fu l soda2 tab lesp oo nfu ls Bord en's Eagle Brand V2 teas poo nfu l vani l la

C on d e n se d M i lk 3 sq u ar e s c h oc o la t e

Mix shortenin g and s ugar , add well-beaten egg, raisins, milk and wa ter. Stir in flour, salt andsoda sifted together. Add vanilla and melted chocolate. Dro p from teaspoon 1 inch ap art . Bakein quick oven. Yield, 24 cookies.

D O U G H N U T S

% cup sugar % cup water2 t ab le sp o on f u l s m e l t e d sh or t e n in g 4 c u p s fl ou r2 e ggs 4 t e asp o on f u l s b ak in g p ow d e r

c u p B or d e n ' s E ag le B r an d C on d e n se d M i lk % t e asp oo n f u l n u t m e glVa teas poo nfu ls s a l t

Mix shortenin g an d sugar, add well-beaten eggs, milk and w ater. Stir in dry ingredients siftedtoge ther. Cu t out on floured board and fry in deep fa t until golden brown. Yield, 36 dou ghn uts.

S T R A W B E R R Y S H O R T C A K E

lVa cup s bar ley f lour 1 rou ndi ng tab le spo onfu l sugar% c u p c or n s t ar c h 1 r ou n d in g t ab le sp oon f u l b u t t e r su b s t i t u t e2 t e asp oo n f u l s b ak in g p ow d e r 2 t ab le sp oo n f u l s B or d e n ' s E ag le B r an d C on d e n se d M i lk

V* teasp oon fu l sa l t V2 cu p water

Sift all dry ingredients together, work in butter substitute as you would for pie crust, add milkand wa ter, beat with spoon ( it will be ver y st if f) . Bake 20 min utes in an oblong pan . Split thecake with a hot knife. B utte r if desired. Add 1 qu art of straw berries, which have been cut intosmall pieces, sweetened an d allowed to sta nd be fore placing on cake. Serves 4 people. Serve withBorden 's Evaporated Milk whipped.



PIES AND PASTRIES

C O N S E R V A T I O N P I E C R U S TI cup rye f lour % teas poo nfu l sa l t % cup vegetable fat Cold water

Mix salt and flour, cut in shortenin g with knife. Mo isten the dough with ju st enough coidwa ter to tak e up all the cru m bs. Roll ou t on floured boa rd. Fill pietin, flute edges and pierce bo tto m well. Ba ke in hot oven un til slightlybrown, then fill and finish baking.

L E M O N P I E% c u p su gar 1 t ab le sp oon f u l m e l t e d b u t t e r su b s t i t u t e3 tab l espo onf u ls f lour V* cu p Borden 's Eagle Brand Con densed Milk

Yolks of 2 eggs % cup waterGrated r ind of 1 lem on W hites of 2 eggs3 t ab le sp o on f u l s l e m on j u ic e % t e asp o on f u l sa l t

Mix flour and sugar, add egg yolks slightly beaten, gratedrind, bu tter sub stitu te, wa ter, milk and lemon juice. Fold instiff ly beaten whites and salt . Fill pie cru st, and bake until f irmin mo derate oven. Nu m ber served, 6 persons.



P U M P K I N P I E

1 t ab le sp oo n f u l f lour 2 t ab le sp o on f u l s m e l t e d b u t t e r su b s t i t u t e

Vz t e asp oo n f u l sa l t 1 e gg

1 t e asp oo n f u l c in n am on 2 t ab le sp oo n f u l s m o la s se s

1 teas poo nfu l g inger */k cu p Bord en's Eagle Brand Co nden sed Milk

1 c u p s t r a in e d p u m p k in % c u p w at e r

Mix dry ingredients, add pumpkin, melted butter substi tute, egg slightly beaten, molasses,

milk and water. Pou r into pan l ined with uncooked pie crust and bake slowly until firm. Nu mb er

served, 6 persons.

C O C O A N U T C R E A M P I E

2 t ab le sp o on f u l s c or n s t ar c h y* t e asp oon f u l sa l t

V2 c u p B or d e n ' s E ag le B r an d C on d e n se d M i lk 1 c u p gr a t ed c oc oa n u t

IV2 cup s water 2 eggs

1 t e asp oon f u l van i l l a

Cook corn starc h, milk, wa ter and salt u ntil thic kene d, add co coanu t, slightly beaten eggs and

vanilla. Po ur into pan lined with pie crus t and ba ke slowly 15 min utes. N um be r served, 6 persons.

C U S T A R D P I E

% cup Bord en's Eagle Brand Co nden sed Milk Pin ch of sa l tcup s ho t water Va tea spo onf u l vani l la

3 eggs

Add the hot wa ter to the milk and pou r over the slightly bea ten eggs. Add th e salt and

vanilla, and pour into tin lined with pa stry . Cover the top with a sprinkling of cinnam on or n ut-

meg. P u t into hot oven till the crust is set, and the n bake in a m ode rate oven till custa rd is firm.

1 1



F I F T Y - F I F T Y W A F F L E S

1 cu p bread f lour % cu p Bord en's Eagle Brand Con densed Milk

cu p rye f lour cu ps water

2 t ab le sp oon f u l s b ak in g p ow d e r 2 e ggs

% t e asp oo n f u l sa l t 1 t ab le sp oon f u l m e l t e d f a t

Sift dry ingred ients. Add liquid, bea ten yolks, and fa t. Fold in well-beaten wh ites. Bake

on hot greased waffle iron ab out 2 minu tes.



1 cup hot waterVa teaspoonful salt

CHOCOLATE ECLAIRSV2 cup butter5 eggs

1 cups pastry flour

Add the butter and salt to the water. The instant that it boils add all the flour and stirvigorously till it is thick enough to cleave from the side of the dish. Remove from the fire, cool, addthe eggs one at a time and beat well between each addition. Place mixture in a pastry bag andforce into strips 4 inches long and 1 inch wide on a buttered baking sheet. Bake 25 minutes in amoderate oven. E clairs must not be removed from the oven till they are thoroughly done. Whencold, cut a slit in the eclair with a sharp knife and force in cream filling by means of the pastrybag. Brush the top with an icing made by mixing 1 tablespoonful of cocoa with cup of con-fectioner s sugar, and making a smooth paste with hot water.

Prepare the same as E clairs. To shape, drop by spoonfuls on a buttered sheet, inchesapart, shaping with handle of spoon as nearly circular as possible, having mixture slightly piledin center. Bake 30 minutes in a moderate oven. With a sharp knife make a cut in each largeenough to admit of cream filling. Y ield, 18 small cream puffs.

H eat the milk and water in a double boiler, and combine with the cornstarch, which has beenmixed to a smooth paste with cold water. Stir til l it thickens and cook 15 minutes. Add the saltto the slightly beaten eggs. Pour the cornstarch over the eggs, and cook over water til l the egg iscooked. Cool and flavor.

CREAM PUFFS

CREAM FILLINGcup Borden's E agle Brand Condensed Milk

l1^ cups water4 tablespoonfuls cornstarch

s teaspoonful salt2 eggs1 teaspoonful vanil la



F R U I T S L D

1 c u p g r e e n a p p l e s c u p n u t m e a t s3 o r a n g e s 1 b a n a n a1 c u p c u t p i n e a p p l e 8 l e a v e s l e t t u c e

c u p s a l a d d r e s s i n g

Cu t fruit in small slices, mix with sala d dre ssing , and a rrange on lettuce leaves. Nu mb er

served, 8 persons. For salad dressing see pag e 22.)



PUDDINGS AND SAUCES

C H O C O L A T E S O U F F L E

2 t a b l e s p o o n f u l s b u t t e r s u b s t i t u t e Vz t e asp o on f u l van i l l a2 t ab le sp oon f u l s f lour IV2 sq u ar e s c h oc o la t e3 t ab le sp oon f u l s B or d e n ' s E ag le B r an d C on d e n se d M i lk 2 t ab le sp o on f u l s su gar

Vz c u p w at e r 2 t ab le sp o on f u l s h o t w at e r3 eggs

M elt bu tter subs ti tute, add flour, milk and water, and cook until thickened . M elt chocolate,add hot wa ter and suga r, stir un til sm ooth . Com bine mixtu res, add well-beaten eggs ; flavor andpour into butter ed dish. Bake 25 min utes in mo derate oven. Serve imm ediately with Creamy Sauce.Number served, 6 persons.

C H O C O L A T E B R E A D P U D D I N G2 c u p s b r e ad c r u m b s 2 sq u ar e s c h oc o la t e1 cup Bord en's Eagle Brand Co nden sed Milk cup sugar3 cup s water 2 eggs

% t e asp o on f u l sa l t 1 t e asp o on f u l van i l l a

Soak bread in milk to which water has been added . M elt chocolate, add sugar, brea d andmilk. Beat eggs slightly, add to mixtu re, with salt and vanilla. Bake in buttere d pudding dish 1hour in mo derate oven. Serve with Cream y Sauce. Nu mb er served, 8 persons.

B A K E D I N D I A N P U D D I N Gc u p s B or d e n ' s E ag le B r an d C on d e n se d M i lk % c u p r a i s in s

3% c u p s w at e r Vz t e a s p o o n f u l c i n n a m o nVz c u p c or n m e a l t e asp o on f u l sa l tVz c u p m o l a s s e s Hk t e asp o on f u l g in ge r

Pour milk and water slowly on cornmeal; cook in double boiler 20 minutes, add remainingingredients. Pou r into butte red dish and bake 2 hours in slow oven. Serve hot with soft custa rd.Number served, 6 persons.



F r u i t M o l d

(see page 20)

C u s t a r d P i e

(see page 1 1)

C h o c o l a t e E c l a i r s

a n d C r e a m P u f f s

(see page 13)

S t rawberry

Shor t

Cake

(see page 9)



P I N E A P P L E P U D D I N G% cup Bord en's Eagle Brand Co nden sed Milk V* cu p sugar

21/4 cup s water V* teas po onf u l sa l t

Va cu p corn starch W hites of 3 eggsVz ca n gra ted p ine app le

Cook first five ingredien ts 10 min utes. Fold in wh ites of eggs bea ten stiff. W hen partly cooled,stir in pineapple. M old, chill , and serve with soft custa rd. Nu mb er served, 6 persons.

C A R A M E L N U T P U D D I N G% c u p B or d e n ' s E ag le B r an d C on d e n se d M i lk c u p b r ow n su gar

IV2 cu ps water % cup Eng l ish wa lnu tsVs t e asp o on f u l sa l t 1 t e asp o on f u l van i l l a4 t ab le sp oon f u l s c or n s t ar c h

Cook milk, wa ter, salt and cornstarch u ntil thickened and smooth. Add the brown sugar,which has been me lted and caram elized. Cook toge ther until sm ooth . Add nu ts and flavoring.

Cool, and serve with soft custa rd. Nu m ber serve d, 6 persons.

T A P I O C A C R E A M2 t ab le sp oon f u l s gr an u la t e d t ap ioc a 2 e ggsV c u p B or d e n ' s E ag le B r an d C on d e n se d M i lk % t e asp oon f u l sa l t

IV2 cup s water 1 teas poo nfu l vani l la

Cook milk, wa ter an d tapioca u ntil tapio ca is clear. Bea t y olks of eggs slightly, add slowly withsalt. Fla vor and fold in stiffly beaten wh ites of eggs. Cool and serve. N um be r served, 4 persons.

I CE C R E A M P U D D I N G1 c u p B or d e n ' s E ag le B r an d C on d e n se d M i lk 2 t ab le sp o on f u l s su gar3 cup s water 2 eggs5 t ab le sp o on f u l s c or n s t ar c h 1 t e asp o on f u l van i l l a

t e asp oon f u l sa l t

Cook corn starc h, milk and w ater 10 min utes . Add yo lks of eggs beaten slightly, with sugar.Cook 3 min utes. Rem ove from fire, fold in stiffly beaten whites of eggs and flavoring. Cook, andserve with soft custa rd. Nu mb er served, 8 persons.



C O C O A N U T - W A L N U T C A K E

*/2 cu p bu t ter su bs t i tu te% cup sugar

Yolks of 3 eggs2 t ab le sp oon f u l s B or d e n ' s E ag le B r an d C on d e n se d M i lk

% c u p w at e r

Cream butter substitute

and sugar, add well-beaten

yolks, milk and water, and add

alternately with flour sifted

with baking pow der. Fold in

stiffly bea ten egg wh ites and

vanilla. Bak e in a m od era teoven 20 minutes in layer cake

tins. Fro st with coco an ut

frosting.

% c u p w a l n u t m e a t scups f lour

2 t e asp o on f u l s b ak in g p ow d e rWhites of 2 eggs




F R U I T M O L D1 cup Bord en's Eagle Brand Con dens ed Mi lk 3 tab lespo onfu ls ge la t ine (powdered)2 cup s bo i l ing water teas poo nfu l sa l t

1 teas poo nfu l vani l la

Mix th e gelatine with the m ilk. Po ur the boiling wa ter over the mixtu re and stir till dissolved.Add t he salt and vanilla and set in a cool place till it begins to thick en. Arran ge oranges, ban anas

and cherries aroun d the b otto m and sides of a wet m old. Po ur the gelatine mixture over the

fruit and stand in a cool place till firm.

C R E A M Y S A U C E

y* cu p Bord en's Eagle Brand Con den sed Mi lk % cu p sugar% cu p water 1 teas poo nfu l vani l la

Let sugar, milk and water come to the boiling poin t, then boil gently 8 m inutes. Remov e fromfire, flavor, and serve hot with pudding.

S O F T C U S T A R D S A U C E

V4 cup Bord en's Eagle Brand Con den sed Mi lk 2 eggs% cup w a ter Va tea s po o nfu l s a l t

V2 teasp oon ful vani l la

Add slightly beaten eggs to milk an d w ater . Cook in double boiler until thick ened , add saltand vanilla, and beat 2 minu tes with egg-beater. Cool, and serve with puddings. Num ber served,

6 persons.

H A R D S A U C E F O R P U D D I N G Scup fa t V2 cu p powdered sugar

V2 cu p Bord en's Eagle Brand Con den sed Mi lk 1 teasp oon ful vani l la (or 1 table spoo nfu l brandy)

Mix thoroug hly. Let chill and serve with steamed or baked p udding .

20



G R A H A M F R U I T P U D D I N G

*/4 cu p bu tter su bs t i t ut eV2 cu p mo lasses2 ta b l e s po o nfu l s Bo rden ' s Ea g l e Brand C o nd ens ed M i l k

V2 cup water1 egg

l1/^ cu ps G rah am flourV2 teas poo nfu l soda1 t ea s po o nfu l s a l t1 cup ra i s ins , seeded and cut

in pieces

Melt butter substitute, add molasses,

milk, wa ter, egg well be aten , dry ingre-

dien ts mixed and sifted, and raisins; turn

into butte red mold, cover, and steam 2 y 2

hours. Serve with Cream y Sauce. Other

frui ts may be added if desired. Nu m ber°^

rved, 6 persons



SALADSB A N A N A A N D N U T S A L A D

4 b an an a s 8 l e t t u c e l e ave s% c u p sa lad d r e s s in g % c u p b r ok e n w a ln u t m e at s

Slice ban ana s lengthwise. La y each half on lettuce , spread with salad dressing, and sprinklewith nu ts. Nu mb er served, 8 persons.

C H E E S E A N D O L I V E S A L A DMash a cream cheese, moisten with Borden's Evaporated Milk, and season with salt and

cayen ne. Add six olives finely chop ped, lettuce finely cu t, and one-half a pime nto c ut in strips.Pre ss in original shape of cheese and let stan d 2 hou rs. Cu t in slices, sep arate in pieces, and serveon lettuce leaves with m ayon naise dressing.

C H E E S E M O L D1 p in t c o t t age c h e e se 2 t e asp o on f u l s sa l t

V2 c u p p im e n t o or gr e e n p e p p e r *k t e asp oo n f u l c ay e n n e*/2 cu p Bord en's Eagle Brand Co nde nsed M ilk , 2 tab lesp oon fu ls gran ulate d ge la t ine

plu s V2 cu p water 4 tab lesp oo nfu l s co ld water

Soften gelatine in the cold w ater. Dissolve over hot w ater . Add all ingredients. Mixtho rou gh ly and place in mold which has been rinsed with cold w ater. W hen firm, serve as salad.Th is may be served ju st as it is or with F rench dressing. Dec orate with strips of pim ento and Englishwa lnu ts. The se decoration s add to the food value as well as the attrac tiven ess of the dish.

S A L A D D R E S S I N GV2 t ab le sp o on f u l sa l t 1 t ab le sp o on f u l b u t t e r su b s t i t u t e1 t e asp oo n f u l m u s t ar d V4 c u p B or d e n ' s E ag le B r an d C on d e n se d M i lk1 tab les po on ful f lour 1 egg */.2 cu p wa ter cu p vin ega r

Mix dry ingredients, add slightly beaten egg, bu tter sub stitute, milk, water and vinegar. Cookun til thickened. Strain and cool. W hipped Borden's Ev apo rated M ilk or cream may be addedbefore serving if desired. Yield, 1 cup ful.



ENTREES

T A M A L E P I E\xhi c u p s c or n m e a l % t e asp o on f u l p e p p e r2 c u p s w at e r 4 t e asp o on f u l s sa l t

% c u p B or d e n ' s E ag le B r an d C on d e n se d M i lk 2 c u p s t om at o2 cup s cheese (grated or cu t f ine )

Mix cornmeal with 1 cup of cold wa ter. Bring 1 cup of water to boiling po int. Add corn-meal and Eagle Bran d M ilk. Cook until thick , then cook over hot wate r with 3 teaspo onfu ls ofsalt for y^ hou r. To tom atoes add 1 teaspo onfu l of salt and the pepper. In greased casserole orbaking dish, pu t y cornm eal, ^ tom atoes and y cheese. Re pe at. P u t in oven for 20 m inu tes.

M E A T S H O R T C A K E2 cup s f lour 4 teas po onf u ls ba king powder

1 t e asp o on f u l sa l t 4 t ab le sp o on f u l s f a t% t e asp o on f u l c aye n n e c u p B or d e n ' s E ag le B r an d C on d e n se d M i lk

% c u p w at e r

Sift dry ingredien ts. Cu t in fa t, add liquid, toss on floured board . Shap e to fit pan inwhich has been placed 3 cups left-over m eat and 2 cups g ravy or 2 cups me at stock thickenedwith 2 tablespoonfuls fat, 2 tablespoonfuls flour, y 2 teaspoo nful salt and y i teaspoon ful pepper.Put in oven. Bake 25 min utes.



A P P L E F R I T T E R S1 cu p flour i/3 cu p wa ter

l4/2 tea spo onf uls bak ing powder 1 egg3 ta b l e s po o n fu l s po w dered s ug a r 2 m e di um -s i zed s o ur a pp l e s

teasp oon ful sa l t Powdered sugar1 ta b l e s po o nfu l Bo rden ' s Ea g l e Bra nd C o ndens ed M i l k

Mix and sift dry ingredien ts, add milk and wa ter gradua lly, and egg well beate n. Pa re,core and cut apples in eighths , then cut eighths in slices, and stir in ba tte r. Dro p by spoon fulsand fry in deep fa t. Dr ain on brown pap er and sprinkle with powd ered suga r. Serve hot.

B A N A N A F R I T T E R S

3 ba na na s % tea s po o n fu l s a l t1 cup f lour 1 table spo onfu l Borden 's Eagle Brand Cond ensed Mi lk2 t ea s po o nfu l s ba k i ng po w der cup w a ter1 table spoo nfu l powdered sugar 1 egg

1 ta b l e s po o nfu l l em o n ju i ce

Mix and sift dry ingred ients. Beat egg until light, add milk and wa ter, and comb inemixtures ; then ad d lemon juice and bana na fr uit forced through a sieve. Dro p by spoonfuls, fryin deep fa t, and drain. Serve with lemon sauce.

ICE CREAMC H O C O L A T E I C E C R E A M

2 large can s Bord en's Eagle Brand Con dense d Mi lk IV2 square s un sw eete ned choc o late , or2 cu ps wate r V* cu p prepa red cocoa

Few gra ins sa l t 1 table spoo nfu l vani l la

Melt chocolate, and dilute with hot water to pour easily, add to milk and water ; then addsalt and flavoring, and freeze.



C O F F E E M A R S H M A L L O W C RE A M

2 cups s trong bo i l ing coffee

2 ta b l e s po o nfu l s g ra nu l a ted g e l a t i ne

2 ta b l e s po o nfu l s co l d w a ter

3 ta b l e s po o nfu l s s ug a r

% cup Bo rden ' s Ea g le Bra nd C o n dens ed M i l kplu s Vz cu p wa ter

% tea s po o nfu l v a n i l l a

c u p c u t m a r s h m a l l o w s

Soak gelatine in the cold water

until so ft. Add coffee and stir u nti l

gelatine is dissolv ed. Ad d oth er in-

gredients. Add ma rshmallow s ju stbefore chilling. Chill and serve .

Marshmallows may be omitted from

this recipe.



IV2 cup s Borde n's Eagle Brand Co nde nsed Mi lk

IV2 cu ps h ot wa ter

1 ta b l e s po o nfu l co rns ta rch

F R E N C H I C E C R E A M

2 eggs

Speck of salt

1 tablespoonful vani l la

H eat the milk and water in a double boiler. Com bine with th e cornstarch m ade smooth

with a little cold wa ter. Stir till it thicke ns and cook over wa ter at least 15 min utes. Add the

salt to the eggs, which should be slightly beate n. Po ur the thickene d milk slowly on to the eggs,

retu rn to the double boiler and cook 1 m inute , stirr ing con stantly . Cool. Add the vanilla.

Freeze. Ice cream should be pack ed af ter freezing, and stan d at least 2 hours to ripen before

using. One egg may be om itted and another tablespoonful cornstarch used instead.

M ash any fresh or stewed fru it and rub through a coarse strainer. Sweeten to taste. Om it

the vanilla from previous rule and add the fru it ju st before freezing.

Mix sugar, lemon and orang e juice , add milk and wate r. Stir well and freeze. Nu m be r

served, 8 persons.

F R U I T I C E C R E A M

O R A N G E M I LK S H E R B E T

% c u p l e m o n j u i c e

Juice o f two oranges

% cup s ug a r

IV4 cu ps B orden 's Eagle Brand Co nden sed Mi lk

IV2 cu ps wate r



CANDIES

O P E R A C R E A M C A R A M E L S

L cup sugar x

h c u p w at e rV* cup Borde n's Eagle Brand Co nden sed Milk 1 teas poo nfu l vani l la

Boil un til it forms a firm ball in cold wa ter. Cool un til lukew arm , addvanilla, and beat until creamy. Po ur in waxed tin, crease into squares. Yield,30 caramels.

C H O C O L A T E F U D G E

1 cup brow n sugar Vz cu p water

»2 c u p gr an u la t e d su gar 1 t e asp o on f u l van i l l a2 squares cho cola te Vz cu p nu ts2 t ab le sp o on f u l s B or d e n ' s E ag le B r an d C o n d e n se d M i lk

Boil sugar, chocolate, milk and water until it forms a firmball in cold wa ter. Rem ove, pa rtly cool, then add vanilla andbroken nu ts. Beat until creamy. Pou r in buttere d pan andcrease into squares. Yield, 1 po un d.



M A P L E N U T F U D G E

1 c u p m a p le syr u p c u p B or d e n ' s E ag le B r an d C on d e n se d M i lk

1 cu p suga r Vz cu p water

Va c u p n u t m e a t s

Boil syru p, milk and wa ter unti l a firm ball is forme d when droppe d in cold water. Cool

slightly, add broken nuts and beat until creamy. Tu rn into buttered p an and crease into squares.

P E N O U C H E

l*/2 cu ps brow n sugar V2 cu p n u t m ea ts

2 t ab le s p oo n f u l s B or d e n ' s E ag le B r an d C on d e n se d M i lk 1 t e asp oon f u l van i l l a

Vz cu p wa ter

Boil suga r, milk and wa ter u ntil a firm ball is forme d in cold wa ter. Cool slightly, add vanilla

and nu t meats. Beat until creamy and drop by spoonfuls in butte red pan . Yield, 1 pound.

S U L T A N A C A R A M E L S

c u p b u t t e r

IV2 cu ps b row n sugar

*/4 cup Bord en's Eagle Brand Co nden sed Milkc u p w at e r

V4 cu p m ola sse s

2 sq u ar e s c h oc o la t e


Vz c u p w a l n u t m e a t sVz c u p a l m o n d s

2 t ab le sp oon f u l s S u l t an a r a i s in s

M elt bu tte r, add su gar, milk, wa ter and mo lasses. H ea t to boiling point and boil 7 min utes.

Add choco late, stir until it melts ; boil 7 m inutes longer. Rem ove , add v anilla, nu ts and raisins.

Cool and cut in squ ares. Yield, 1 po un d.



S T R A W B E R R Y I C E C R E A M

2 boxes s trawberr ies1 cup sugar

2V2 cup s Bo rden's Eagle Brand Con dense d Milk2Va cu ps wa ter

2 tab le spoo nfu ls f lourt e asp oon f u l sa l t

Hull and crush strawber-

ries, cover with s ugar, let s tand

1 hour, mash and rub through

strainer. Cook milk, wa ter,

flour and salt until smooth and

slightly thickene d Cool and

freeze to a mush , a ddfruit,an d finish freez-

ing. Yield, 2 quarts.



3V2 cups sugarxhi cup butter

BORDEN TAFFY

1 cup Borden s Eagle Brand Condensed Milk1 cup water2 teaspoonfuls vanilla

Put the water, condensed milk, butter and sugar into a saucepan ; stir over a gentle heat until it

forms a hard ball when tested in cold water, then add the vanilla. Pour into buttered tins, andwhen cool cut into bars.

Put the butter, sugar, molasses and condensed milk into a saucepan, and when dissolved add

the cream of tartar. Stir until almost brittle when tested in cold water. Add the nut meats,

cocoanut and vanilla, and pour into a buttered tin.

H OW TO WH I P BORDEN S EVAPORATE D MILK

Open a can of Borden s Evaporated M ilk and set the can in a saucepan of cold water,

allowing the water to cover two-thirds of the can. Bring to boiling point, but do not boil,and when the water begins to bubble remove the can at once from the water and chill until

it is ice cold. Then pour it into a deep bowl and whip with an ordinary egg-beater until it is

stif f. Sweeten to taste with sugar, and add desired flavor. Serve as soon as possible after

being whipped.

KRIS KRINGLE CANDY

2 cups brown sugarV2 cup butter2 tablespoonfuls molasses1 tablespoonful vanilla

1 cup Borden s Eagle Brand Condensed Milk2 cups chopped nut meats1 cup desiccated cocoanut

Pinch cream of tartar



BEVERAGES

COCOA

3 t ab le sp o on f u l s c oc oa 3 c u p s b o i l in g w at e r

3 t ab le sp oon f u l s su gar 1 c u p B or d e n ' s E ag le B r an d C on d e n se d M i lk

Pinch of sa l t

Mix the cocoa, sugar an d salt, and dilute with wa ter, add ing a little at a time . Boil

about 2 minutes, pour in the milk, and beat with an egg-beater to prevent scum from

forming on top. Imp roved by adding y 2 teaspoonful of vanilla just before serving.

H O T C H O C O L A T E2 sq u ar e s o f c h oc o la t e 2 c u p s b o i l in g w at e r

V4 cu p sugar 2 cu ps Bord en's Eagle Brand Co nden sed Milk

Pinch of sa l t

Me lt the chocolate over hot wa ter, add su gar, salt and gradu ally boiling wa ter. Wh en

smooth, place on stove and boil several m inu tes. Add the milk and bea t thoro ugh ly with egg-

beater. W hipped B orden's Eva pora ted M ilk or cream ma y be added to each cup of chocolate

when serving . Use van illa as in cocoa.



Pa g e

A p p l e F r i t t e r s 4

B ak ed I nd ia n F ud di n g . . . . 15

B a n a n a F r i t t e r s 4

B an an a a n d N u t S ala d . . . . 22

Beverages 31 B o r d e n T a f f y 3 0

B read s and M uffins . . . . 4 C ak es and C oo kie s . . . . 7 Candies 27 C ar a m e l N u t P ud di n g . . . . 18

C he e s e a n d O li v e S ala d . . . . 22

C h e e s e M o l d 2 2

C h o c ol a te B r e ad P u d d in g . . . 1 5

C h o c o l a t e C o o k i e s 9

C ho co la te C re am C a ke . . . . 7

C h o c o l a t e C r e a m 7

Ch o c o l a t e E c l a i r s 1 3

C h o c o l a t e F u d g e 2 7

C h o c o l a t e I c e C r e a m 24

Ch o c o l a t e S o u f f l é 1 5

C o c o a 3 1

C o c o a n u t C r e a m P i e 1 1

C oc o an ut - W a l n ut C a k e . . . . 1 9 Co f f e e M a r s h m a l l o w Cr e a m . . 2 5

C o ns er va ti on P ie C ru st . . . . 1 0

Co r n m e a l M u f f i n s 5

Co r n m e a l P a r k e r H o u s e R o l l s . 5

Cr e a m F i l l i n g 1 3

INDEXP a g e

C r e a m P u f f s 1 3

C r e a m y S a u c e 2 0

C u s t a r d P i e 1 1

D a t e G e m s 8 D o u g h n u t s 9

Entrees 23 F i f t y - f i f t y W a f f l e s 1 2

F r e n c h I c e C r e a m 2 6

F r u i t I c e Cr e a m 2 6

F r u i t M o l d 2 0

F r u i t R o l l s 5

F r u i t S a l a d 1 4

G ra ha m F ru it P ud di ng . . . . 2 1

G r a h a m M u f f i n s 5

H a r d S a uc e f or P u d d in g s . . . 2 0

H o t C h o c o l a t e 3 1

H o w t o W h i p B o r d e n 's E v a p o -

r a t e d M i l k 3 0

Ice Cream 4 I c e C r e a m P u d d i n g 1 8

K r i s K r i n g l e C a n d y 3 0

L e m o n P i e 1 0

M a p l e N u t F u d g e 2 8 M e a t S h o r t c a k e 2 3

O a t m e a l B r e a d 6

O pe ra C re am C ar am e l s . . . . 2 7

O r a n g e M i l k S h e r b e t 2 6

P e n o u c h e 2 8

PagePies and Pastries 10 P i n e a p p l e P u d d i n g 1 8

P ud din gs and S au ce s . . . . 15

P u m p k i n P i e 1 1 R y e a nd O a tm e a l B re ad . . . 4

R y e M u f f i n s 4

Salads . 22 S a l a d D r e s s i n g 2 2

S o f t Cu s t a r d S a u c e 2 0

S tr aw b er ry I ce C re am . . . . 29

S tr aw b e rr y S ho rt c ak e . . . . 9

S u g a r C o o k i e s 7

S u l t a n a Ca r a m e l s 2 8

T a m a l e P i e 2 3

T a p i o c a C r e a m , , , , , , , 18

Condensed Milk Recipes

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Transcript of Condensed Milk Recipes