Season's best dishes for 2 or 4 or 6 — Text and Context

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In Category - Historical Cookbooks

Authors: Taylor, Mary Lee, 1891-1944, Pet Milk Company Digital Source: Project Gutenberg Gutenberg Release Year: 2023 First Publication Year: Not confirmed

Key Word: Cooking, American; Cookbooks; Cooking (Evaporated milk); Christmas cooking Target Reader: Readers of public-domain and historical texts

Book Edition: Project Gutenberg digital edition Book Language: en

Edition facts

Words 6,996

Reading time 31 min

Text sections 8

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Project Gutenberg metadata also associates the work with “Cooking, American,” connecting these edition facts with the source record’s subject description.

Source: Project Gutenberg record #70259

A 1949 Pet Milk Company cookbook by Mary Lee Taylor, offering holiday recipes scaled for 2, 4, or 6 servings. The booklet emphasizes evaporated milk as a cost-saving substitute for cream and butter, with a friendly, instructional voice that reassures novice cooks.

Editorial Edition Score 4.5/5

★★★★★ ★★★★★

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Description quality20 pts
Title & short description10 pts
Source metadata20 pts
Text length15 pts
Chapters / structure15 pts
EPUB file integrity20 pts

Total of 100 points, scaled to a 2.5-5.0 range. Editions with an empty description or a missing EPUB file are not scored.

Edition quality

File: pg70259

Read the Text

Transcriber’s Note Italic text displayed as: _italic_ Bold text displayed as: =bold=

Perhaps you’re thinking all these good things take extra amounts of expensive butter and cream. Quite the opposite! Pet Milk actually _saves_ on _butter_ because it’s whole milk concentrated to double richness. In fact, you can use it in place of cream for whipped toppings, desserts and for coffee—at less than half the cost of cream. Even when mixed with an equal amount of water, Pet Milk is rich, wholesome milk that costs less generally than ordinary milk.

I know these recipes will help you serve the best of Christmas treats—and I send them with my wishes for the happiest of holidays.

Sincerely, _=Mary Lee Taylor=_ (signature)

BEVERAGE AND COFFEE CAKE

Easy Fruit Coffee Cake 10

CANDIES, CAKES AND COOKIES

Mincemeat Cup Cakes 11

Pineapple Date Bars 13

Ambrosia Floating Island 4

Baking Directions for Poultry and Meat 8

MAIN DISHES AND STUFFING

SALAD AND SALAD DRESSING

Whipped Cranberry Dressing 14

Cauliflower with Egg Sauce 15

Hawaiian Sweet Potatoes 7

Form No. 4760—11-19-49—12-31-49

(Photograph on front cover)

=DIRECTIONS= =INGREDIENTS= =For 1⅓ lbs.= =For 2¾ lbs.=

{=COCOA= {=6 tablesp.= {=¾ cup= {=SUGAR= {=1½ cups= {=3 cups= =1.= Mix in saucepan {=CORN SYRUP= {=1½ tablesp.= {=3 tablesp.= {=PET MILK= {=9 tablesp.= {=1⅛ cups=[1] {=WATER= {=3 tablesp.= {=6 tablesp.=

=2.= When well blended, cook over low heat, stirring until sugar dissolves. Boil slowly, stirring now and then until candy reaches soft ball stage (see note). Cool at room temperature, without stirring, until lukewarm, or until the hand can be held comfortably on bottom of pan.

=3.= Add {=SALT= {=few grains= {=⅛ teasp.= {=VANILLA= {=¾ teasp.= {=1½ teasp.=

=4.= Beat until candy holds its shape. Pour into greased pan measuring about {=9 × 5 inches= {=9 × 9 inches=

=5.= Press into {=_whole blanched_= top of fudge the { =ALMONDS=[2] moment it is poured into pan {=1½ dozen= {=3 dozen=

=6.= Have nuts in rows about 1½ inches apart. Cut into squares when cool.

=7.= Makes {=1½ dozen,= {=3 dozen,= { =_1½-in. pieces_= { =_1½-in. pieces_=

=_For Plain Fudge_=, simply omit the nuts in the above recipe.

[1] _1⅛ cups equal 1 cup plus 2 tablespoons._

[2] _Pecans, walnuts, hazel nuts, cashews, etc. also can be used._

_Note_: _Drop a tiny bit of the hot mixture into a bowl of cold water. If it stays together in a soft ball and does not fall apart when you lift it out of the water with your fingers, then the Fudge has cooked long enough. Be sure to take candy off the heat while testing. Do not use ice cold water._

_GRAND TO SERVE AT A BIG HOLIDAY PARTY_

=Big Bowl of Eggnog=[3] (_placed in a wreath of holly or evergreens_) =Small Slices of Quick Fruit Cake=[3] =Cheese Chips=[3] =Nut Fudge=[3] =Salted Nuts= =Holiday Crescents=[3]

[3] Recipes are in this book

_EVERYDAY FOODS FIXED FOR COMPANY_

=Baked Ham= =Hawaiian Sweet Potatoes=[4] =Buttered Green Beans= =Lettuce Wedges with Whipped Cranberry Dressing=[4] =Ambrosia Floating Island=[4]

[4] Recipes are in this book

Ambrosia Floating Island

=DIRECTIONS= =INGREDIENTS= =FOR 2= =FOR 4= =FOR 6=

=1.= Mix and heat {=PET MILK= {=6 tablesp.= {=¾ cup= {=1¼ cups= slowly to boiling {=WATER= {=1½ tablesp.= {=3 tablesp.={=¼ cup=

{=_slightly beaten_ { EGG YOLKS= {=1= {=2= {=3= =2.= Stir into {=SUGAR= {=1½ tablesp.= {=3 tablesp.= {=¼ cup= mixture of {=SALT= {=few grains= {=few grains= {=⅛ teasp.= {=_grated_ { { ORANGE RIND={=½ teasp.= {=1 teasp.= {=1½ teasp.=

=3.= Cook over boiling water and stir until mixture thickens slightly or about {=2 minutes= {=3 minutes= {=4 minutes=

=4.= Remove from heat and stir in {=ORANGE JUICE= {=3 tablesp.= {=⅓ cup= {=½ cup=

=5.= Pour into shallow serving dish holding about {=1 pint= {=1 quart= {=1½ quarts=

=6.= Cover and chill.

=7.= When ready to serve, beat until stiff {=EGG WHITES= {=1= {=2= {=3=

=8.= Beat in slowly {=SUGAR= {=2 tablesp.= {=¼ cup= {=6 tablesp.=

=9.= Drop in 2 or 4 or 6 “islands” on top of chilled custard.

=10.= Top “islands” with {=_shredded_ COCONUT= {=¼ cup= {=½ cup= {=¾ cup=

=11.= Garnish with orange sections if desired.

(Photograph on front cover)

=DIRECTIONS= =INGREDIENTS= =For 3 dozen= =For 6 dozen=

=1.= Mix in saucepan, {=_brown_ SUGAR= {=1 cup= {=2 cups= then heat slowly, stirring until sugar {=PET MILK= {=¼ cup= {=½ cup= is dissolved {=BUTTER= {=1 tablesp.= {=2 tablesp.= {=SALT= {=⅛ teasp.= {=¼ teasp.=

=2.= Remove from heat, cool thoroughly, but do not chill.

=3.= Add about ¼ cup at a time, mixing {=_powdered_ SUGAR= {=2 cups= {=4 cups= until smooth after each addition

=4.= Turn out on {=_powdered_ SUGAR= {=2 tablesp.= {=¼ cup= board which has been sprinkled with

=5.= Knead with the hands until smooth and creamy.

=6.= Shape into inch balls, rolling {=_chopped_ NUTS= {=1 cup= {=2 cups= each one as it is shaped in

=7.= Put on waxed paper. Chill before serving.

(Photograph on front cover)

=DIRECTIONS= =INGREDIENTS= =For 3 dozen= =For 4½ dozen=

=1.= Let stand in warm room until {=BUTTER _or margarine_= {=½ cup= {=¾ cup= soft enough to stir easily

=2.= Sift together {=_sifted all-purpose_ { FLOUR= {=1½ cups= {=2¼ cups= {=_powdered_ SUGAR= {=½ cup= {=¾ cup= {=SALT= {=½ teasp.= {=¾ teasp.=

=3.= Mix {=PET MILK= {=¼ cup= {=⅓ cup= {=VANILLA= {=½ teasp.= {=¾ teasp.=

=4.= Beat into butter gradually, about a tablespoon at a time, using a mixing spoon or rotary egg beater.

=5.= Stir in flour mixture, about ¼ cup at a time, mixing well.

=6.= Mix in {=_finely cut_ NUTS= {=1 cup= {=1½ cups=

Continue Reading →

Mary Lee Taylor’s 1949 booklet for the Pet Milk Company addresses the reader as “Dear Friend” and immediately frames holiday cooking as a memory-making activity. The voice is warm and direct, promising that the recipes will save time without sacrificing quality. Taylor repeatedly emphasizes that Pet Milk—evaporated whole milk concentrated to double richness—can replace cream and butter at lower cost, a practical pitch woven into the personal tone.

The recipes are organized by serving size (2, 4, or 6), a structural choice that sets this booklet apart from standard cookbooks. Each ingredient list appears in three columns, allowing the cook to scale dishes without mental arithmetic. This format, along with the index and suggested menus, suggests a focus on efficiency and adaptability for small households or holiday gatherings.

A Voice That Instructs and Reassures

Taylor’s prose blends instruction with encouragement. She writes that Butterscotch Balls and Coconut Kisses are “so simple to make there need never be an empty candy jar,” and invites a “junior” cook to try them. The phrase “she’ll be so proud of her success” reveals an audience of mothers and children, not professional chefs. The language is conversational: “I haven’t forgotten your Christmas dinner” and “Perhaps you’re thinking all these good things take extra amounts of expensive butter and cream.” Taylor anticipates the reader’s concerns and counters them with product benefits. The word “you” appears frequently, creating a one-on-one rapport. This direct address, combined with the signature at the end of the letter, gives the booklet the feel of a personal correspondence rather than a corporate advertisement.

Scaling Recipes Without Mental Math

The most distinctive structural feature is the triple-column ingredient list. For example, Nut Fudge lists cocoa, sugar, corn syrup, Pet Milk, and water in columns for 1⅓ pounds and 2¾ pounds. The Pork Chop Dinner provides columns for 2, 4, and 6 servings, with specific amounts like “2 (⅔ lb.)” and “4 (1⅓ lbs.).” This layout eliminates the need for the cook to halve or double quantities. The directions remain unified, with parenthetical notes when timing differs (e.g., “bake until firm, or about 35 minutes [45 minutes]”). The booklet also includes a note about altitude adjustments up to 5,000 or 7,000 feet, offering to send specially adjusted recipes—a practical detail that underscores the publisher’s commitment to reliability.

Pacing Through Menus and Photographs

The booklet’s pacing shifts between dense recipe blocks and visual breaks. Two sample menus—“Party Food to a Man’s Taste” and “Family Meal Starring Dessert”—appear as interleaved pages, listing dishes like Bacon Rarebit and Easy Fruit Coffee Cake. These menus serve as resting points, guiding the reader toward a complete meal rather than a single dish. The front cover photograph (referenced in the Nut Fudge and Quick Fruit Cake recipes) provides a visual anchor, though the text does not describe it. The index, placed early, allows quick navigation. The overall rhythm alternates between the personal letter, the index, the scaled recipes, and the menus, creating a structure that feels both efficient and hospitable.

Readers approaching this booklet should pay attention to the serving-size columns and the altitude notes, which are integral to the recipes’ design. The personal letter at the beginning sets a tone of friendly expertise, but the real value lies in the precise scaling and the product-specific substitutions. The booklet is best used as a practical tool for holiday cooking, not a historical artifact to be read cover to cover.

Flipping through Season's Best Dishes, I was struck by how gently it guides a nervous cook—each ingredient weighed, each step explained with patience. That reassuring hand reminded me of another quiet volume, The Chemistry of Cookery — Reading Companion, which turns kitchen curiosity into calm understanding. Both feel like trusted friends, whispering there is no rush, just small truths to learn slowly.