Recipes (Good Luck Margarine, 1927)

4. Bake in slow oven (300°F.) 30 minutes. Cut into squares before removing from pan. 34 | The largest selling margarine in America [illustration: Jelke Good Luck Evaporated Milk] Every morning pure, rich, country milk is brought to our evaporated milk plant at Huntley, Ill., from the dairy farms that surround it on every side. It is this pure, rich milk from inspected herds of Holstein cows that the housewife has, when she opens a can of Jelke GOOD LUCK Evaporated Milk. All the natural richness of the milk—the cream, the butter-fat, the nutritional solids—is there; only a portion of the natural water content is removed, when the milk is placed in the cans. Naturally a dependable quality of milk like this is extremely useful. For coffee, cocoa, tea, or for beverage purposes, Jelke GOOD LUCK Evaporated Milk should be used just as it comes from the can. For cream soups and sauces containing milk it cannot be excelled; but in this case it should be diluted with an equal amount of hot or cold water and used just like sweet milk. Jelke GOOD LUCK Evaporated Milk gives smoothness to custards, ice cream and candies. Especial care is taken in the preparation of Jelke GOOD LUCK Milk to adhere as closely as possible to the natural milk flavor, and to retain a creamy white color. These two qualities, when taken in connection with the quality of the milk itself, make GOOD LUCK a distinctive and excellent brand for which the housewife should be careful to ask by name. ne oe ee Olean Se Cream soups make a valuable addition to the diet, and provide another way to introduce milk into the dietary. In making these, Jelke GOOD LUCK Evaporated Milk, combined with an equal amount of water, is exceptionally good. STANDARD CREAM SOUP 2 tablespoons Jelke GOOD LUCK 1 cup water Margarine 1 teaspoon salt 2 tablespoons flour 1 cup vegetable pulp 1 cup Jelke GOOD LUCK Evaporated Milk 1. Melt GOOD LUCK, rub in flour, and gradually add milk and water (previously mixed). 2. Cook until thick, add salt and vegetable pulp. [illustration: Good Luck Evaporated Milk—a pantry staple] COFFEE Percolator method: Use 2 level tablespoons of finely ground coffee for every measuring cup of boiling water. Place water in the bottom of the percolator, adjust the basket, or perforated cup, and place the coffee in this. A few grains of salt added will improve the flavor. Allow the water to percolate through the coffee from seven to ten minutes, depending upon the strength of coffee desired. Note: One measuring cup of water makes 11% ordinary cups of beverage. Since the boiling temperature spoils the coffee flavor, the beverage should not boil. Coffee-pot method: Use 2 level tablespoons for each cup of water plus two tablespoons of coffee for the pot. The coffee need not be as fine as for the percolator method. Mix the grounds with 1 clean eggshell, crushed. (This is to assist in clearing the coffee.) Pour on boiling water, and place pot over a very low flame to prevent boiling, and let simmer for five or ten minutes, depending on desired strength. Strain and serve at once. EGG NOG 1 egg 4 cup water 1 tablespoon sugar 1% teaspoon vanilla 1%, cup Jelke GOOD LUCK Nutmeg or cinnamon Evaporated Milk, cold 1. Beat egg very light. Add sugar, milk, water and vanilla. 2. Pour into a tall glass, sprinkle with spice, and serve at once. This recipe is for individual service. If desired 1 tablespoon cocoa may be added, mixed with sugar. COCOA 14 cup cocoa 1 quart water Y% cup flour 1 quart Diluted Jelke GOOD LUCK 1% cup sugar Evaporated Milk 1% teaspoon salt 1% teaspoon vanilla 1. Mix first four ingredients; add water and boil for 20 minutes. 2. Add milk; bring to boiling point and add vanilla. 3. Beat one to two minutes. Serve with or without whipped cream. 36 | [illustration: Use Good Luck—for appetizing meals at moderate cost] Serve in Beverages Use in Cooking a ee - ’ ~ Taian [illustration: see page 11]