Instant nonfat dry milk: a good choice for the thrifty family

              INSTANT
NONFAT DRY MILK
a good choice for the thrifty family
is made from fresh milk
TO MAKE FLUID
SKIM MILK
USE
3 cups co I d w ate ru·-.:•--· --·;~~ "~ .. r:.:"
1 cup instant nonfat
dry milk
Stir to mix
INSTANT
NONFAT MILK
can be used in
place of fresh milk
for-
USE AT ONCE OR KEEP IN REFRIGERATOR
FNS-16 Formerly C&MS 24
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
V2 small onion
3 tablespoons fat (butter or margarine)
1f4 cup flour
3% cups fluid milk
1 V2 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, 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
% cup finely cut-up salt pork
1 cup water
2 cups canned cream-style corn
3 cups fluid milk
% 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)
% 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
% teaspoon baking soda
1 teaspoon salt
1 teaspoon sugar
1 % 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
% 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, 2/g cup each.
CHOCOLATE PUDDING
1h cup sugar
1h cup cocoa
3 tablespoons cornstarch
% teaspoon salt
2% 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, 1/s cup each.
CHOCOLATE PIE
Use recipe for Chocolate Pudding. Pour
cooled pudding into a baked pie crust.
VANILLA CREAM PUDDING
2 tablespoons cornstarch
1f"' cup sugar
1h 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 9ver medium heat until mix­ture
thickens. Cook and stir 1 minute longer.
Stir in fat and vanilla. Chill before serv­ing.
Makes 6 servings, ¥s 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 frmt on the pie, if you
like.
TO MAKE WHOLE MILK GO FURTHER
MIX WITH AND GET
1 quart 1 quart
MILK helps build Strong Bones
Good Teeth
Muscle
HOT COCOA CHOCOLATE MILK
1/3 cup cocoa
!f3 cup sugar
6 cups water
2 cups instant nonfat dry milk
1f2 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.
Use the recipe for Hot Cocoa. Do not heat
after adding the milk. Chill quickly. Stir
before serving.
1r U. S. GOVERNMENT PRINTING OFFICE : 1971 0-387-883
Revised March 1971
For sale by tho Superintendent of Documents, U.S. Government Printing Office
Washington, D.C. 20402- Price 10 cents
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