Nonfat Dry Milk (Non-Instant): a good choice for the thrifty family

              NONFAT
DRY MILK {NON-INSTANT)
a good choice for the thrifty family
is made from fresh milk
NONFAT MILK can be
used in place of fresh
milk for
Drinking and ~~~:::1
Cooking
MILK helps build strong Bones,
Good Teeth and Muscle
Put 5 cups WATER
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into a bowl f:::§!S~§~~~M~~dl-t
Add 1 cup DRY MILK
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Mix well with a WHIP (dl
or EGG BEATER
FNS-17 (Supersedes C&MS-26)
U.S.Department of Agriculture • Food and Nutrition Service • Agricultural Research Service
CHEESE SOUP
2 medium-size carrots
2 stalks celery
1 cup boiling water
1f2 small onion
3 tablespoons fat (butter or margarine)
% cup flour
3 V2 cups fluid milk
11f2 cups cut-up cheese
Chop carrots and celery. Cook in boiling
water about 10 minutes until tender.
Chop onion. Cook in fat until tender.
Stir flour into onion. Add milk slowly, stir­ring
until smooth. Cook and stir until thick­ened.
Add cheese and vegetables and cooking
liquid to the milk mixture. Stir over low heat
until cheese melts.
Makes 6 servings,% cup each.
POTATO SOUP
1 large onion
5 large potatoes
2 tablespoons fat (margarine or butter)
1 cup water
3 cups fluid milk
2 teaspoons salt
Pepper, as you like
Chop onion. Cut up potatoes. Cook onion in
fat in a large pan until tender. Add water
and potatoes.
Cover and boil gently until potatoes are
tender.
Partly mash potatoes with a fork without
draining them.
Add milk, salt, and pepper. Heat slowly,
stirring to keep from sticking. Do not boil.
Makes 6 servings, 1 cup each.
CORN CHOWDER
1 large onion
1 large potato
1f2 cup finely cut-up salt pork
1 cup water
2 cups canned cream-style corn
3 cups fluid milk
112 teaspoon salt
Chop onion and potato.
Cook salt pork in a large pan until lightly
browned.
Add onion and cook until tender.
Add potatoes and water. Cover and cook
about 15 minutes until potatoes are tender.
Stir in rest of ingredients. Heat but do not
boil.
Makes 6 servings, 1 cup each.
BUTTERMILK
3 cups lukewarm fluid milk (see Note)
112 cup fresh buttermilk
Mix fluid milk and buttermilk.
Cover and let stand at room temperature
about 8 hours until thickened.
Stir until smooth. Cover and chill.
Makes 3% cups.
Note: Use lukewarm water to make fluid
milk with nonfat dry milk.
BUTTERMILK CORNBREAD
2 cups cornmeal
2 teaspoons baking powder
1f2 teaspoon baking soda
1 teaspoon salt
1 teaspoon sugar
11f2 cups buttermilk
2 eggs
3 tablespoons melted fat or oil
Mix cornmeal, baking powder, baking soda,
salt, and sugar.
Add buttermilk, eggs, and fat or oil. Beat
well.
Fill a greased baking pan half full.
Bake at 475° F (hot oven) about 20 min­utes
until browned.
•
WHITE SAUCE (MEDIUM-THICK)
2 tablespoons fat (margarine or butter)
2 tablespoons flour
1f4 teaspoon salt
1 cup fluid milk
Melt fat in a pan. Stir in flour and salt.
Slowly stir in milk to make a smooth mix­ture.
Cook and stir over medium heat until
mixture comes to boiling.
Lower heat. Cook and stir about 3 minutes
until thickened.
Makes 1 cup white sauce.
THIN WHITE SAUCE. Use 1 tablespoon
fat and 1 tablespoon flour.
Note: Use thin or medium-thick sauce
for creamed vegetables, eggs, meat, poultry,
or fish. Use thin sauce for soups.
BAKED CUSTARD
3 cups fluid milk
4 eggs
% cup sugar
% teaspoon salt
1 teaspoon vanilla
Nutmeg or cinnamon, if you like
Heat milk until hot, but not boiling.
Beat eggs in a large bowl. Add sugar and
salt.
Add milk slowly, stirring all the time.
Mix in vanilla.
Pour into baking pan. Sprinkle with nut­meg
or cinnamon (if used).
Bake at 300° F (slow oven) about 1 hour
until a knife stuck in the center comes out
clean.
Makes 6 servings, % cup each.
CHOCOLATE PUDDING
% cup sugar
% cup cocoa
3 tablespoons cornstarch
% teaspoon salt
2 1h cups fluid milk
1 teaspoon vanilla
Mix sugar, cocoa, cornstarch, and salt in a
pan. Add milk slowly, stirring until smooth.
Cook and stir over medium heat until mix­ture
thickens. Cook and stir 3 minutes
longer.
Add vanilla and stir. Chill before serving.
Makes 6 servings, 1jg cup each.
CHOCOLATE PIE
Use recipe for Chocolate Pudding. Pour
cooled pudding into a baked pie crust.
VANILLA CREAM PUDDING
2 tablespoons cornstarch
% cup sugar
% teaspoon salt
1 egg
2 cups fluid milk
1 tablespoon fat (margarine or butter)
1 teaspoon vanilla
Mix cornstarch, sugar, and salt in a pan.
Set aside.
Beat egg and add milk. Stir into cornstarch
mixture.
Cook and stir over medium heat until mix­ture
thickens. Cook and stir 1 minute longer.
Stir in fat and vanilla. Chill before serving.
Makes 6 servings, 1jg cup each.
VANILLA CREAM PIE
Use recipe for Vanilla Cream Pudding.
Use 3 tablespoons cornstarch in place of 2.
Pour cooled pudding into a baked pie crust.
Put fresh or canned fruit on the pie, if you
like.
TO MAKE WHOLE MILK GO FURTHER
MIX WITH AND GET
quart 1 quart
MILK helps build Strong Bones
Good Teeth
Muscle
HOT COCOA
%cup cocoa
% cup sugar
6 cups water
1% cups nonfat dry milk (not instant) 1i2 teaspoon vanilla
Salt, as you like
Mix cocoa and sugar in a pan. Stir in 1
cup of the water. Heat to boiling and cook 5
minutes.
Remove from heat. Add rest of water.
Sprinkle dry milk on top and beat or stir un­til
smooth.
Heat and stir but do not boil.
Add vanilla and salt.
Makes 6 servings, about 1 cup each.
CHOCOLATE MILK
Use the recipe for Hot Cocoa. Do not heat .
after adding the milk. Chill quickly. Stir be-fore
serving.
~ U. S. GOVERNMENT PAINTING OFFICE; 1971 0-387-883
Revised March 1971
For sale by the Superintendent of Documents, U.S. Government Printing Office
wa .. hington, D.C. 20402- Price 10 cents