Drinks, Dressings and More from Milk’s Little Cookbook III

The last two pages of Milk’s Little Cookbook III are devoted to ‘Delightful Drinkables’; milkshakes and what we would these days call ‘smoothies,’ and some salad dressings made with yogurt.

Basic Milkshakes
Ingredients
2 (or more) scoops of ice cream
3/4 c cold milk
flavouring option (see below)

Method
Combine in blender until smooth.

Flavourings
Vanilla – 1 tsp vanilla extract
Chocolate – 2 Tbsp chocolate syrup
Fruit – 1/3 cup fruit; fresh, frozen, or canned (drained)

Comments
For a chocolate milkshake, you could use chocolate ice cream instead of (or with!) the chocolate syrup.
The original recipe, oddly, also lists “berry” as a separate flavouring option. Perhaps to remind the reader who might not think of using berries under the fruit category?
If using canned fruit, you can use the juice combined with powdered milk instead of fresh milk, for extra fruit flavour.

The next three recipes are fruit smoothies.

Raspberry Frosty
Ingredients
2 c milk, divided
3/4 c raspberries, fresh or frozen
2 Tbsp sugar

Method
Freeze 1 c milk in ice cube tray. Place frozen milk ice cubes in blender with fruit, sugar, and 1 c milk. Blend (1 minute) until smooth. Makes 2–3 servings.
Variations: use other fruits instead.


Pineapple Jog Nog
Ingredients
1 c unsweetened crushed pineapple with juice
2 eggs
1 c cold milk
3 ice cubes

Method
Combine pineapple and eggs in blender; blend until smooth and creamy. Add milk and ice cubes, blending about 30 seconds more, until foamy. Makes 2 servings.

Comments
Ah, those innocent days when raw eggs weren’t considered a teeming fount of salmonella. How to pasteurize eggs at home.


Banana Frappé
Ingredients
1 c cold milk
1/2 c yogurt
2 medium ripe bananas
1 tsp vanilla extract
1 egg
2 whole walnuts, chopped

Method
Combine in blender until smooth. Makes 1–2 servings

Comments
The raw egg again. See above recipe.
I’d judge this to be 2–4 servings. Even with one banana, it should make at least 2 servings, and with two, I’d guess it’s going to be awfully thick. Let me know if you try it.

The last two recipes are some ideas for using yogurt in homemade salad dressings. The recipes don’t say so, but of course the yogurt must be plain and unsweetened. In those days, plain unsweetened yogurt was the default; no need to specify it.

Yogurt Dressing
Ingredients
1 c yogurt
2 Tbsp mayonnaise
1 tsp Dijon mustard
1 tsp garlic powder
2 tsp lemon juice

Method
Combine ingredients. This is especially nice on spinach salad.

Blue Cheese Dressing
Ingredients
1/4 c crumbled blue cheese
1/2 c yogurt
1 tsp vinegar
salt and pepper to taste

Method
Combine ingredients.