Recipes (Good Luck Margarine, 1927)

Tei iis. Pts RS & | oll i a : = S| & ° MARGARINE ohana rare at nnltaecenrnr tein vane ahiincntindinnsns delNiAc fi onitettsnpi - an meen etre GENERAL DIRECTIONS Jelke GOOD LUCK Margarine may be used in any of your own recipes instead of butter. All recipes in this book call for level measurements. The cups used in measuring hold one-half pint. Standard tablespoons and teaspoons are used. Flour should be sifted once before it is measured. _Whenever possible, dishes should be tasted before Pyrgnserved, and more seasoning added, if desired. LV EEO LIBRARY | —C—COsts—i SS FANNDARRD MA ELASSUREEMAEENNTTS pan teaspoons | sla atone cs ack Oi cums Gu eae CR Rear e Sten 1 tablespoon See S OOH. x oto Pens os Soo Su EBs Coun ree 1 cup Cups ... 4 ES Aer nn Sree itr he Smee e208 Ty 1 pint 2 VOTO SOI! SUE Roy Gh ak SS obo BU SK bos ddd donee 1 pound _2 cups gra nulated SUA tates Wick arcane tect a 1 pound 5 Ups CONLECHIONCY Ss SUCAN. 6. soy. oie soe eee senor 1 pound ECE oe OOM eee ae os ote sald icc eke ee ee ee 1 pound 1 egg thickens 1 cup milk for baked custard. 2 tablespoons flour thickens 1 cup milk for white sauce. 1 cup flour requires 2 teaspoons baking powder when no egg is used. 1 tablespoon gelatine sets 2 cups liquid. 14 teaspoon soda sweetens 1 cup sour milk. 1 tablespoon cornstarch equals 2 tablespoons flour for thickening. ac 0 A new method is followed in writing these recipes. It O—— e % ——= helps to assure success in using them. Each step ts ——= numbered in sequence. Follow the numbers and ——— you will be sure to have good success. Copyright, 1927, by John F. Jelke Co Printed in U.S.A. [fae Finest SPREAD FoR aREAD (Th What the housewife should know about JELKE GOOD LUCK MARGARINE Read this short, interesting description of what GOOD LUCK is and how it is made. Then use it for appetizing meals. The recipes in this book show you how. HE custom of spreading bread is one that dates back many centuries. From the standpoint of taste, bread needs a spread to make it palatable. Dietitians tell us that this craving of the appe- tite is founded on sound principles of correct diet. Jelke GOOD LUCK Margarine is a spread for bread that satisfies the craving of the appetite, adds delicate flavor to bread, rounds out its food values, and furnishes sound nourishment in delightful form. It is a contribution of very real value to the American dining table. The distinguishing characteristic of margarine is that it is made by combining several ingredients—a method that opens the way to a specially delightful product by careful selection of choice ingre- dients and by their skillful emulsifying. In Jelke GOOD LUCK Margarine the advantages of this process are developed to the utmost. Three ingredients are selected for GOOD LUCK. They are full-cream milk, fresh each morning from inspected dairy farms, nourishing beef oleo fat from healthy, sound stock, and choice pork fat from-healthy young corn-fed porkers. Tach of these ingredients is of choice quality—each is the best of its kind. The ingredients are subjected to heat and while in a warm fluid state are mixed together in sanitary steam-jacketed churns where they are thoroughly emulsified by revolving dashers; after which the warm emulsion is suddenly chilled by being plunged into clear cold water. The effect of the sudden cold is to solidify the blended fats into one homogeneous mixture, which is afterwards worked, to re- move surplus moisture and provide proper texture, salted, made into prints, wrapped in parchment paper and placed in cartons labeled Jelke GOOD LUCK Margarine.