D E L I C I O U S AND N O U R I S H I N G

R E C I P E S

For the use of

H O R L I C K ' S The Original

MALTED MILK

Copyright 1933 by HORLICK'S MALTED MILK CORPORATION

Racine, Wisconsin

1020-3E3 PRINTED IN U . S . A .

Various Ways of Preparing Delicious Hor l ick ' s Malted Milk Beverages, Pastries, etc.

Recipes for the sick and the convalescent

The empty Horlick's Malted Milk bottle, with cover screwed on, makes an excellent shaker. The shaker, Speedy Mixer, egg-beater or other mixer may be used in preparing the following recipes:

Horlick's Malted Milk, Plain or Chocolate

1 cup hot or cold water; Horlick's Malted Milk natural or chocolate flavor, 1 or 2 heaping table-spoons (3 to 6 heaping teaspoons), more or less to suit the taste. Mix thoroughly and serve. A cupful, hot, upon retiring, invites sound, re-freshing sleep.

Horlick's Malted Milk Shake (with various flavors)

Plain milk one cupful; Horlick's Malted Milk 2 to 4 heaping teaspoons; vanilla extract sufficient to flavor. Or a tempting "Malted Special" may be made by adding your favorite flavor—choco-late syrup, maple, coffee or any fruit syrup. Hor lick' s Malted Milk with Orange

Mix or put into a shaker 1 cup of whole milk, 1 heaping tablespoon Horlick's Malted Milk, 2 tablespoons of orange syrup, (made by boiling together for 5 minutes equal quantities of orange juice and sugar). Mix or shake until perfectly blended and chill.

Horlick's Malted Milk with Cocoa One heaping tablespoon (3 heaping tea-

spoons) Horlick's Malted Milk, ^ cup milk (hot or cold), 1 tablespoon cocoa, 3 tablespoons water, 1 tablespoon sugar, and speck of salt. Add Horlick's Malted <S Milk to the cooled cocoa syrup, (which is made by mixing the sugar with the cocoa and water and boiling for 6 minutes). Add the milk and beat vigorously. Serve hot or cold.

R E C I P E S F O R G E N E R A L H O U S E H O L D P U R P O S E S Frosted Horlick's Malted Milk

(serves 6) Mix 4 heaping tablespoons of Horlick's Malted Milk

with 1 quart milk and }4 pint ice cream (strawberry or any desired flavor), mixing or shaking until creamy. Top with whipped cream, if desired. If chocolate flavor is preferred, use Horlick's Chocolate Malted Milk and chocolate ice cream.

Horlick's Malted Milk with Egg Eggs 1 or 2; cracked ice, if desired; cold water, 1

cup; Horlick's Malted Milk, natural or chocolate flavor, 1 or two heaping tablespoons (3 to 6 heap-ing teaspoons). Mix thoroughly, strain and serve sprinkled with nutmeg.

Horlick's Malted Milk Toast Pour a cup of Horlick's Malted Milk, natural

flavor, made by dissolving at least two tablespoons (6 teaspoons) of Malted Milk powder over two pieces of toast, and let stand on back of the stove for fifteen or twenty minutes. Zwieback can be used instead of the toast. Serve hot.

Horlick's Malted Milk Prune Whip One cup of prunes, 2 tablespoons Horlick's

Malted Milk, one tablespoon of sugar, lemon sufficient to flavor, white of egg. Wash the prunes well and soak until tender. Cook with

small piece of lemon until soft, remove stones-rub through colander, and add sugar. Add Hor-

lick's Malted Milk, beat well, add the white of egg well beaten, cool and serve with whipped cream. Flavor with vanilla, if desired.

Horlick's Malted Milk Sundae

Sprinkle a tablespoon of Hor-lick's Malted Milk (natural or chocolate flavor) over each serving of ice cream. Add chopped nuts and whipped cream, if desired.

Horlick's Malted Milk Ice Cream

Horlick's Malted Milk one pound, granulated sugar pound, or more, according to taste, water three quarts, essence of vanilla two

ounces, melted chocolate two ounces, gelatin one ounce (or the white of two eggs). Mix the Horlick's Malted Milk, sugar and water, stirring until dis-solved. Add the vanilla and melted chocolate. Freeze in

usual manner in an ice cream freezer. If strawberry, coffee or other flavor is de-sired, it may be used in place of vanilla or chocolate. This recipe makes one gallon.

Horlick's Malted Milk Fudge 4 tablespoons Horlick's Malted Milk

Natural Flavor, dissolved in a little warm water.

2 cups sugar 2]/2 tablespoons cocoa (or 2 squares

of bitter chocolate) VA cup water pinch of salt.

Boil together rather slowly until a soft ball is formed when dropped in cold water. Stir in 1 tablespoon but-

ter, let cool, and beat until it begins to set. Raisins or nuts may be added.

Horlick's Chocolate Bonbons One cup seeded dates, ground One cup raisins, ground One cup figs, ground One cup English walnuts, ground One cup Horlick's Chocolate Malted Milk

Blend all into a dough, uncooked. Form into bonbons and roll in ground nuts.

These are delicious and most wholesome, so can be eaten freely by young and old.

Horlick's Malted Milk Waffles

2 cups pastry flour teapoons salt 4 teaspoons baking powder 2 tbsp. Horlick's Malted Milk \J4 cups of water or milk 2 eggs 6 tablespoons melted fat.

Measure and sift together the flour, salt, baking powder and Malted Milk. Add water (or milk), egg yolks and melted fat. Fold in the stiffly beaten egg whites. Bake on a hot waffle iron. Makes six to eight waffles.

Horlick's Malted Milk 1'Economy Cake" C. butter 3 tsp. tartrate or phosphate C. granulated sugar baking powder or tsp.

y i c. Horlick's Malted Milk combination type baking 1 egg powder 2 c. cake flour (sift once y i cup cold water

before measuring) % tsp. salt ^ tsp. vanilla.

Cream butter until soft and smooth. Add granulated sugar and Malted Milk gradually while beating constantly with spoon or electric mixer. Add egg and beat mixture until light and fluffy. Then add */3 of the flour which has been sifted three times with the baking powder and salt. Next add the remainder of the flour and the water alternately. Add flavoring and beat well for 1 min. Pour into a greased cake pan 8 in. x 8 in. x 2 in. and bake in a slow oven of 325° F. for 50 min. or until done.

Icing (Uncooked) 1 tbsp. soft butter 2 tsp. Horlick's Malted Milk 2 c. confectioners' sugar ]/2 tsp. vanilla 1 egg Cream

Cream butter. Add confectioners' sugar gradually, stir-ring constantly and blend well. Add unbeaten egg, malted milk, vanilla, and mix until smooth. Add just enough cream to make the mixture spread easily (about 1 tbsp.)

Horlick's a d d s f l a v o r a n d n u t r i t i v e v a l u e to foods !

Horlick's Malted Milk Chocolate Cake

Cream y cup shortening, add 1 cup sugar and 1 cup Horlick's Malted Milk and y cup cocoa. Cream well. Add 3 well beaten eggs.

Sift together: 2 cups Cake Flour, i y 2 tsp. baking powder 1 tsp. salt cup sugar.

Add to first mixture, alternating with y cup milk. Pour into well greased floured pans. Bake 30 minutes in 350° oven.

Icing (Uncooked) Cream S y tbsp. butter, add y tsp. salt and 1 y2 tbsp.

Horlick's Malted Milk powder. Add 1 tsp. vanilla, 2/3 cup cocoa. Cream well. Add y 2 cup top milk and 3 cups con-fectioners' sugar. Beat until smooth..

Horlick's Malted Milk Chocolate Bread Pudding

2 cups milk K CUP s ° f t bread 2 eggs, slightly beaten 3 tablespoons sugar 2 tbsp. Horlick's Malted Milk Salt 1 square bitter chocolate 1 tablespoon melted butter

Scald milk, add bread crumbs, and let stand for half an hour. To the beaten eggs add sugar mixed with malted milk and a speck of salt. Melt chocolate, add y cup of milk-crumb mixture, and stir until smooth. Add remainder of milk-crumb mixture and the egg mixture and melted butter. Pour into custard cups or a baking dish. Set in pan of hot water, and bake in a moderate oven, 350 degrees, until firm. (Serves 5).

Horlick's Malted Milk Custard (Malted Milk gives a custard a richer texture, almost as

if made with cream.) 5 eggs y i cup sugar 4 tbsp. Horlick's Malted Milk 4 cups milk Speck of salt 1 teaspoon vanilla

Beat the eggs slightly, add sugar and Malted Milk. Continue beating until well mixed. Add milk, salt and vanilla. Pour into greased custard cups or baking dish. Set in pan of warm water and bake at 325° F. until firm.

Horlick's Malted Milk Muffins

2 cups flour 1 tablespoon sugar 4 tbsp. Horlick's Malted Milk 2 teaspoons baking powder or 4 of cream of

tartar baking powder y teaspoon salt 2 eggs 1 cup of water or milk 3 tablespoons melted butter.

Measure and sift flour, Malted Milk, baking powder and salt. Beat eggs well,

and to them add the water or milk. Add this to the dry in-gredients, with the melted butter. Beat well. Pour into greased muffin pans, and bake in a hot oven, 400 degrees, about 25 minutes. (Makes 12 medium sized muffins.)

Horlick's Malted Milk Soups 1 teaspoon finely chopped onion 1 teaspoon chopped parsley 2 tablespoons butter 2 tablespoons flour y teaspoon salt Pepper to taste 4 tablespoons Horlick's Malted Milk 2 cups milk. Cook onion in butter 2 minutes. Add flour, salt, pepper,

and Malted Milk. Mix well. Add milk, and cook until mixture boils, stirring constantly, then add chopped pars-ley. (Serves 4).

From this basic recipe you can make tomato soup, potato soup or clam soup, preparing the foundation as directed above, then, just before you serve, adding y cup cooked tomato, asparagus or celery, riced potatoes, oysters or clam juice.

Horlick's Malted Milk Brownies

1 tsp. tartrate or phosphate baking powder or y tsp. com-bination type baking powder. Mix ingredients in order given. Beat the eggs well. Then

add the melted butter and brown sugar and blend. Measure and sift together the flour, baking powder, Malted Milk, cocoa and salt. Add gradually to the egg mixture while stirring. Then add the vanilla and chopped nutmeats. Line an 8 in. cake tin with waxed paper and spread the mix-ture evenly in the pan. Bake in a slow oven of 350° F. for 30 min. As soon as taken from pan, remove paper, and cut cake in strips, using a sharp knife. Makes 12 large brownies.

Horlick's Malted Milk Nut Oatmeal Cookies

y c. shortening 1 c. granulated sugar 1 egg

2 eggs, well-beaten y c. melted butter or

margarine y c. brown sugar y c. pastry flour

y c. Horlick's Malted Milk y2 c. cocoa

tsp. salt y tsp. vanilla y c. chopped walnut meats

2/3 c. chopped nutmeats 1 c. pastry flour 1/3 c. Horlick's Malted Milk

4 tbsp. milk y 2 tsp. soda i y c. rolled oats y tsp. nutmeg 1/3 c. chopped seedless^ tsp. cinnamon

raisins y tsp. cloves Cream shortening, add sugar, well-

beaten egg, milk, rolled oats, raisins and nutmeats. Measure and sift together, the flour, Malted Milk, soda and spices, and add to the rolled oats mixture. Beat thor-oughly. Drop by teaspoonfuls 1 y in. apart on a greased baking sheet and bake in a moderate oven of 375° F. for 15 min. Makes about 3 doz. cookies.

Horlick's Malted Milk Crunches y cup butter \ y cups flour 1 cup medium brown sugar 1 teaspoon baking powder 1 egg, well beaten X teaspoon salt 1 teaspoon vanilla y . teaspoon cinnamon

4 level tablespoons Horlick's Malted Milk Cream the butter and the brown sugar until soft and

fluffy. Add the egg and vanilla and then the remaining in-gredients which have been sifted together. The mixture will be quite stiff and the last of the dry mixture must be worked in gradually. Finally, form into a roll and wrap in waxed paper to stand for a day in the refrigerator. When ready to bake, unwrap, cut off thin slices, and arrange on a floured cookie sheet. Brush lightly with egg white and sprinkle with finely ground nut meats. Bake in a moderate-ly hot oven (375° F.) for 8 min. Makes 2 doz. cookies.

HORLICK'S MALTED MILK C O R P O R A T I O N • • RACINE, WISCONSIN