Homemade Eagle Brand Milk

Place 1/2 cup hot water in a blender.

Add:
1 cup plus 2 tbs instant nonfat dry milk and mix well
Add 3/4 cup sugar and blend until smooth

Put in a container and set in frig till cool. When it is cool it will thicken. Use in recipes that calls for Eagle brand.

Newer version of the recipe I like better


Sweetened Condensed Milk = 1/3 cup cold water2/3 cup sugar1 cups nonfat dry milk3 tbs butter or margarineMeasure water into 2 cup glass measure. Gradually stir in milk powder until smooth. Microwave (high)3/4 to 1 min. or until milk is steaming hot. Stir in sugar and butter until dissolved. Allow to cool before using. Use as a substitute in recipes for 1 can (14oz) sweetened condensed milk. Yield 1 1/4 cups

Instant Cocoa

1 large 32 oz box Nestle Quick
1 box powdered sugar
8 quarts powdered milk
16 oz jar cremora

Add all together and shake until well blended.
Use 1/3 cup of this mix to 1 cup hot water for an instant drink.

Uses for dry milk

Add to bread recipes by adding to dry ingredients or makes bread better to mix with water and then scald as you do regular milk. It can be used for making gravy, white sauce, cream soups, also for puddings and refreshing drinks such as malts, milk shakes, etc.

Nonfat dry milk--------3/4 to 1 cup dry milk and 1 quart of water = 1 quart of milk

1 pound usually makes 5 quarts of milk

Instant dry milk------1 1/3 cups dry milk and 1 quart water = 1 quart milk

When mixing instant milk, sprinkle the milk solids on top of the water, then beat or mix thoroughly. You can also put the mixture in a tightly covered jar and shake it vigorously.

Dry Milk

Dry or powdered milk is one of the basic four foods for storage. Dry milk is convenient to use. It can be reconstituted with water and used as liquid milk. There are two kinds of dry milk--nonfat dry milk and instant dry milk. The instant milk has been treated with an additional instantizing process so that it will disperse in water more readily.

Dry milk is convenient to store. It should be stored in tightly covered container, which will protect it from the air. It should be stored between 40 to 70 degree the colder it is the longer it will last. If the dry milk becomes very hard during storage, just break it up into chunks, reconstitute it and use for cooking. If stored for an extended period of time, dry milk tends to go stale and lose flavor. In that case, use it for cooking. Once a container has been opened, it should be tightly covered and stored in the refrigerator.

Cowboy Molasses Cookies

Cream together:
1 cup shortening
1 cup sugar

Add and mix well:
1 cup molasses

add:
1 tsp ginger
1 tsp Cinnamon
3/4 tsp salt
4 1/2 cups flour

Mix well

Dissolve 2 tsp soda in 1 cup of boiling water and add to mixture. Beat up one egg and add last. Mix well.
Drop by teaspoon on cookie sheet and bake at 475 for 10 min. (My grandmother Alice May Hunt Despain)

Molasses Taffy

1 cup molasses
2 tsp vinegar
1/8 tsp salt
3/4 cup sugar
1 tbs butter
1/8 tsp baking soda

Boil molasses, sugar, and vinegar to hard ball stage (260-270 F) Remove from heat. Add butter, baking soda and salt. Stir only enough to blend. Pour into well-buttered pan. When cool, pull until light and porous. Cut in 1 inch pieces.

Molasses

Molasses have been the basis for cough syrups for a long time. Molasses should supply iron most children lack. Any bread which is customarily sweetened can be made with blackstrap molasses.

When fixing cooked cereal add 1/2 to 2 tsp of molasses for a different flavor.