Corn Products Cook Book

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I DO NOT hes ita te to award Karo the preference above any other tab le yrup used in my househo ld .As an accompaniment to waffles and gridd le-cakes

itdeserves all thar can be said in praise of it. It is asc lea r and as sweet as honey and richer :n con i tency ,without thecloying quality thatmakes honeydi taste-ful to some, and unwholesome if eaten freely.I have also used Karo in the preparation of pudd ings and gingerbread,with satisfac to ry re u lts . Thecand ies made from it a re pure and delicious.


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CORN PRODUCTSCOOK BOOK

ByEMMA CHURCHMAN HEWITT

Forme rA ssociate Editor LADIZS HOM E J OURNAL

PUB}.. ISHED BYCORN PRODUCTS REFINING CO.

NEW


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The PerfectPreservingSyrup-a EPARTKARO

(CRYSTAL WHITE)AND THREE PARTSSUGAR g ives you thefinest Preserves, Jams,J ellies and CannedFruits you evermade.

Karo brings out thepure flavor ofthe fruitandmakesa smoother,richer syrup than youcan getw ith all sugar.Jellies and j ams madew ith partKaro (CrystalWhite)do not cry s ta l-lize.

Write for ourSpecialPreserving CookBookofp rac tica l rec ipes andvaluablesuggestionsforthe progressive house-


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A WORD TO THE HOUSEWIFET HIS little book of recipes is the result of many years ofhousekeeping. They are all practical. They are in dailyuse in thousands of homes.During my long editorial service on the Ladies' Home Journaland other magazines, I was brought into intimate correspondencewith housekeepers in all parts of the United States-and especially with their work and achievements in cooking.

I found that their experience was the same as mine - thosewho had the greatest success with cornstarch recipes always def. ended on Kingsford's.

I found, too, that they had developed a wide range of uses forKingsford's Cornstarch.The novice, for instance, too often knows cornstarch only as

the basis of a few puddings and other desserts.The cook of the older generation uses Kingsford's Cornstarcha dozen times a day, in all kinds of dishes.She uses Kingsford's always for thickening her gravies and

sauces-which is the secret of their rich, creamy consistency andtheir freedom from the raw taste that flour gives. Gravies andsauces should be thoroughly cooked.She gets the fine texture of her bread, biscuits, cakes andcookies by mixing part Kingsford's Cornstarch with the flour.She makes her pie crust perfect and flaky by using part cornstarch instead of all flour-and the under crust is dry and tender,

even in juicy fruit pies .It is these cooks who have furnished most of these recipes,which have been a staple in my own household for years, and Ihave added a number originated by myself.Yours very truly,

Forme, Associate Editor Ladies' Home Journal.


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Directions for MeasuringUnless otherwise stated, all measures should be level.One-half a spoonful is one-half a level spoonful meas

ured lengthwise through the middle of the spoon.Dry ingredients should be sifted before measuring andpiled lightly in the cup. They should never be shakendown. BREAD AND ROLLS, ETC.

Wheat Bread7 cups wheat flour 73 tablespoon butter1 cup Kingsford's Cornstarcb yeast cake1 heaping teaspoon salt !4 cup lukewarm watcrtablespoon lard 1 pint milk

~ c a l d the milk and cool till lukewarm. Sift the flour, cornstarch and salt together ."tUb in the lard and butter. Dissolve the yeast in the lukewarm water; add it to theilk and stir in the dry ingredients. Knead on a floured board for twenty-fiveminutes. Place in a greased bowl, rub the top very lightly with softened butter,over loosely with a so ft cloth , and rise over night. In the morning mould quicklyIOto loaves and put into buttered pans. Rise till double in bulk and bake in amedium oven . Lukewarm water may be substituted for all, or part, of the milk,and one tablespoon of Karo (Crystal White) may be added to the milk whenmixing. For Raised Biscuits add a little butter or lard, and a little sweetening itdesired. Graham Bread

1 quart grabam flour 1 tablespoon Karo3 cups wheat flour tablespoon lard1 cup Kingsford's Cornstarcb tablespoon butterl Y., teaspoons salt yeast cake3 tablespoons brown sugar !4 cup lukewarm water!4 teaspoon soda 1 quart milkeald the milk and cool till lukewarm. Sift the dry ingredients together andb in the flour. Di ssolve the yeast in the lukewarm water, and add it and thearo to the milk. Beat in the dry ingredients and beat twenty minutes. Coverand rise over night. Make into loaves with as little handling as possible. Rise 11 more than double in bulk and bake in a moderately hot oven.

Parker House Rolls2 cups milk!4 cup sugar1 tablespoon butt!!r and lardmixed

teaspoons salt

Wbites of 2 eggs2 yeast cakescup lukewarm waterFlourScald the milk. Pour into the mixing bowl, and add the sugar, salt, andelted butter and lard. When lukewarm add the beaten whites of the eggs

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the yeast dissolved in the warm water, and enough flour to make a thin batter.Beat thoroughly, cover, and rise till about double in bulk. Add enough flour tomake a dough just as 50ft as can be handled. Turn 'on to floured board andknead until it is spongy and elastic. Let it rise till triple in bulk. Turn onto we!l-floured b o ~ r d and ,roll ou\ .lig htly about half an inch thick. Cut witha bISCUIt cutter prevIOusly dIpped in flour. Dip the handle of a case knife inflour, and with it make a crea e through the middle of each piece. Brush over~ a l f of the top each piece with melted butter, and press the edges togetherI h t l ~ . Place 10 a buttered pan one inch apart. Cover, and let ri se till light.Bake 10 a hot oven twelve to fifteen minutes.

Tea Biscuit or Short Cake Crustcups flourcup Kingsford's Cornstarchteaspoon salt2 tablespoons lard

2 well-rounded teaspoonsbaking powderMilk to make a soft doughSift the dry ingredients together till thoroughly mixed. Rub in the lard withthe tips of the fingers or with a fork. Cut in the milk, moistening only part atone time . When all is moistened, cut all together. Toss lightly on a flouredboard. Pat out about three-quarters of an inch thick and cut with a biscuitcutter. Bake twelve to fifteen minutes in a rather hot oven.

Popovers2 eggs 1 cup milk Pinch saltcup flour l4 cup Kingsford's CornstarchBeat the whites of the eggs very stiff. Add them to the milk, beaten up withthe yolks of the eggs and the salt. Put the flour and cornstarch in a mixingbowl and stir in the liquid to make a perfectly smooth batter, then add the restof the liquid, beating vigorously. Pour into hissing hot, well-greased popovercups and bake twenty minutes in a quick oven. Remove from cups and serveimmediately, as they fall quickly.

Grahamcup flourcup Kingsford's Cornstarch1 cup graham flourl4 cup sugar

Muffins1 teaspoon salt1 cup milk1 egg1 tablespoon melted butter3 teaspoons baking powderSift all the dry ingredients together till thoroughly mixed. Beat the egg tillli


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Sally Lunncups flour 2 tablespoons Karo (Cryslal Wltil.)cup Kingsford's Cornstarch 2 eggs1 teaspoon soda 2 cups milk2 teaspoons cream of tartar Buttcr size of an egg, melted

Mix like muffins. Bake in layer cake tins. Serve hot, spreading with butterand piling two or three high. They may be eaten with Karo Syrup or PlainKaro Sauce (page 21). Lunch Muffins

IY.. cups flourcup Kingsford's Cornstarch2 teaspoons b a k i n ~ powdery.. teaspoon saltMix as other recipes for muffins.

2 eggs3 teaspoons Karo (0 - sia l1 fuJJ cup milk3 tablespoons of butter, melted

Brown Breadcups yellow cornmeal heaping teaspoons soda

y.. cup Kingsford's Cornstarch 1 teaspoon saltcup flour 1 cup Karocup rye meal 316 cups sour milkSift the dry ingredients together till thoroughly mixed. Add the Karo andstir in the sour milk. Mix well and steam four hours.

French Rolls4 cups wheat floury.. cup Kingsford's Cornstarch:J4 teaspoon salt1 egg2 tablespoons butter

1 tablespoon home-made yeastor yeast oake di ssolvedin lukewarm watercups new milkScald milk, add the butter, and cook till lukewarm. Add the yeast and eggwell beaten. Sift the dry ingredients and add to the liquid. Beat well, butdo not knead. When risen, form into rolls with as little handling as possible,and bake at once.

GRIDDLE CAKES AND WAFFLESFlannel Cakes2 cups flour 1 teaspoon salt1 cup Kingsford's Cornstarch 3 cups milk3 rounded teaspoons baking 2 teaspoons butter

powder 2 eggs 1 tablespoon KaroSift the dry ingredients together. Stir in the milk, the butter, melted, and thewell-beaten eggs last. Sour milk may be used by substituting one teaspoon ofsoda for part of the baking powder. Serve with Karo.

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Rice Pancakes1cup boiled rice 1be apin g teaspoon bak ing 1cup /lour po w derl4. cup Kingsford 's Cornstarch 1egg 1cup m ilk Y.z teaspoon sa lt 1 tab lespoon Karo

Sift the dry ingre di ent s together . Soak the ri ce in them ilk , add th eeggwellbea ten. St ir a ll toge ther and add enoug h more m ilk to mak e a th

in batter .Bakeon a hot g riddle . Serve with Karo .

Oatm eal SconesY.z cupboilingwater1 tab lespoon butterl4 teaspoon soda

1good teaspoonK aro (CrystalWlli le)1 cup cold stiffporridge

Put toge th er in th e ordernamed. Turnouton a board and mould in to a Aatma ss . Fl our the ro llin g pin well , and roll ve ry th in . Bake ve ry slow ly ongriddle. When des ired for tabl e , toa st for ten m inutes . D eliciou s se rvedwith Karo and cre am.

Corn CakesIY.z cups Ind ian m eal 1 cup milkY.z cup K ingsfo rd 's Cornstarch 2 tablespoonsflour1 teaspoonsalt 2 rounded teaspoonsbakingl Y.z cups bo iling water powder2 eg gs 1 tablespoonK aro

Sift the m ea l , corn starch and salt tog ether, stir in g raduall y the boilin g w ater .

Re st the bowl on the stov e while srirrin g , so that it m ay no t stop boiling .Cool for a few mom ents. St ir the m ilk into the batte r, th en s ift in the Aourand b akin g powd er. B eat thorou g hly and add th e eggswell beaten . Bakeon a hotg r idd le . Serv ewith Karo .Pancakes (French Style)

3 eggs 1cup milk tablespoonsKaro2 cups flour LittlesaltBea t all we ll tog ether for fi ve m inute s. Fry quick ly in l a rg e thin cakes .Spread w ith fruit s o r sweets, and roll . Sprink le w ith powdered sugar andserve hot .

Buckw heat Cakes 1quartbuckwheat

Y.l cupKingsford'sCornstarch1heaping teaspoonsaltY.l yeastcake

cupwarmwater1 tablespoon Karo1quartwarmwater

Sift thedryin g redients together. Soften the yeast in thew arm water,and addi tand the Karo to the re st of the w ater. Mixw ith the buckwheat, bea t eig htminutes and ri se overnig h t . In the morning add w a rm w ate r to m ake thin. Serve w ith Karo .


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Quick BuckwheatCakes2 cupsbuckwheatflour 4 teaspoonsbakingpowde,cup wbeatorgraham flour 2 tablespoonsKaro4 cupKingsford'sCornstarch Watertomakea thinbatterthe dry ingred ients together. Addwater to m ake a thinbatterand stir illheKaro . Se rv e hotw ithKaro .WafBesl( . cupKingsford'sCornstarch 2 teaspoonsbakingpowderv., cupsflou, Y.: cupmilk 1heapingtablespoon butter., teaspoonsalt 2 eggs I tablespoonKaroeattheeggsand add them ilk ,andstirgraduallyin to the dry ing redie ntssiftedogether. Add the butter (m elted) l as t . Cook in a waffle iron and serve hOIith Karo .

FRITTERSPlain Fritterscups flour l( . teaspoonsalt4 cupKingsford'sCornstarch I eggI heaping teaspoonbaking Iv., cupsmilk (about)owder 1tablespoonbutter,meltedthe d ry ingredien ts toge ther . Add the egg,unbeaten,and the milk. Bea,ell and add themelted butter. Fry in de ep hot lard, but do not cook toickly, else they w ill be raw inside.Corn Fritters8 largeearsof corn 1egg 2 teaspoons sugartablespoonmeltedbutter Kingsford'sCornstarchandteaspoonsalt flour (halfand hal ) to4 teaspoonpepper hold together7rate the corn enoughto break the skin and sc rape thecobsw ell . Addegg ,bea ten , the butter, alt, pepper and sugar. Add just enough flollr andrnstarch to ho ld toge ther, and fry in a w ell-g reased pan.Hominy Fritters1egg 2 teaspoonsKingsford's Corn( . cupmilk starch1quartboiledhominy Pinchofsaltix well andmake in to balls . Dip in egg and crumbs and fry i n d eep fat.Clam Fritters15 clams 1egg Y.2 teaspoonbakingpowderop c lam s fine and add half the ju ice . Add theeggandeno llgh flour andCornstarch,mixedwith the bakingpowder ,tomakeagood batter.y In deep fat . F . F ' rmt nttersd two tab lespoons of Karo Syrup to ru le for plain fritters . Dip pieces ofitin thebatterand fry indeep fat.


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CAKES AND COOKIES6 eg!:s Loaf Sponge2 cups sugar1 cup boiling waterZJ4 cups flour

Cake54 cup Kingsford's Cornstarch1 teaspoon baking powderY.. teaspoon lemon extract

Beat the yolks. of the eggs very light, beating in gradually the sugar. Adcthe beaten whites of the .eggs and boiling. water. Beat \0 very lightly thflour, c o r n a r c h and baklOg powder well Sifted together. Flavor. Bake ' ra loaf pan 10 a moderate oven.Angel Cake2Y.. oz. flour 10 oz. pulverized sugar1 oz'. Kingsford's Cornstarch Whites of 12 eggs1 teaspoon cream of tartar 1 teaspoon vanillaSift the flour, cornstarch and cream of tartar together five times. Beat the

~ v h i t e s of the eggs till very stiff, adding a pinch of salt while beating. Fold10 the sugar, add the vanilla and the flour, very lightly, last. Do 110t bea lafter flour is added. Turn into a mould greased on the bottom only, an libake forty-five minutes. Remove from oven and invert on table 50 that ai .may reach it. Do not remove from mould till cold.

Delicate Cake1 cup butter 1 cup Kingsford's Cornstarch2 cups sugar 2 cups flour1 cup milk Y.. teaspoon soda7 eggs-whites only 1 teaspoon cream of tartarCream butter and sugar together, add th '.! milk alternately with the dry ingredients sifted together. Flavor to taste. Fold in the whites of the eggs beatento a stiff froth. Bake in a moderate oven. Never fails to be good .

Chocolate Layer CakeY.. scant cup butter l Yi cups flour1 cup sugar 54 cup Kingsford's Cornstarch2 eggs l Y.. teaspoons baking powderY.z cup milk 1 teaspoon vanilla

Sift the flour, cornstarch and baking powder together. Cream t!le butter and ,sugar together. Add the beaten eggs, the vanilla and the mdk and flou t!alternately. Beat well and bake in layers in a moderately hot oven.Y.z cup rich milkYolks of 2 eggs1 tablespoon Kingsford's

FILLING 1 cup sugar1 square of Baker's chocolate1 teaspoon vanillaCornstarchScald the milk. Melt the chocolate over water. Beat the eggs,. add the s u g a l ~and the cornstarch lVell mixed :ogether. Pour t ~ e hot milk g r a d u . a ~ l y ' .

Add the chocolate and cook , stming constantly till I t comes to the b o ! l m ~ point. Remove from fire and add vanilla. g10


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Marble CakeWHITE PARTcup butter 2 teaspoons baking powder1 cup granulated sugar

Y.. cup milk 1!4 cups Kingsford's CornstarclilWhites of 4 eggs2!4 cups flourCream butter and sugar. Add milk alternately with the dry ingredients siftedtogether. Flavor with vanilla and fold in the beaten whites of eggs.DARK PARTY.. cup butter 1 teaspoonful each ground cin1 cup brown sugar namon, cloves, mace andcup Karo nutmeg

Y.. cup sour milk lY.. cups flourYolks of 4 cggs 1 teaspoon sodaCream butter, sugar, Karo together and add beaten yolks. Add the spiceand the milk alternately with the flour and soda sifted together. Pour the twkinds alternately into a well-buttered tin.Karo Cup Cake

cup sugar lY.. cups Karocup butter 2!4 cups flour3 eggs !4 cup Kingsford's Cornstarch.1 tablespoon cinnamon 3 rounding teaspoons baking2 tablespoons ginger powderBeat sugar and butter together. Add the eggs, beaten separately. Add thespice and the Karo. Beat in the dry ingredients sifted together. Pour iotgem pans and bake in a very moderate oven.Karo Fruit Cake2 cups Karo Grated nutmeg1 cup brown sugar 4 eggs 4Y.. cups flour1 cup butter Y.. cup Kingsford's Cornstarch1 cup milk 3 teaspoons baking powder1 tablespoon each cinnamon 1 cup each raisins and currants ,and cloves well flouredBeat the butter, sugar and Karo to a cream . Add the eggs, well beaten, themilk alternately with the dry ingredients sifted together and the spice. Tun"in the fruit last. Bake in a very moderate oven one hour.

6 eggs1 cup sugarLady Fingers1 cup flourFlavoring

!4 cup Kingsford's CornstarchMix according to formula. Press the mixture through a tube on to a bakingsheet covered with paper, in portions an inch wide and five inches long. D u s ~ with powdered sugar and bake from ten to fifteen minutes, without browning .Remove from the paper, brush over the Rat surface of one biscuit with whiteegg. and press the under side of a second biscuit upon the first.

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Cornstarch Cakecupbuttet 3 eggscupsugar 1 cupKingsfo rd ' sCorostarc l1Grated rindof 1. lemon 1 teaspoonbakingpowder

:! ream the bu tte r , add the sugar and cream together. Add the yolks of theggs , the lemon rind, and the cornstarch and baking powder sif ted to ge ther .Beatthe whites of the eggs and add one tab lespoonful a t a time. Putin to' mall bu ttered tin s, fillin g onl y half full The should be baked a deli cat' traw color in a moderate oven I'cmg 14 cupgranulatedsugar l4cupboilingwater PowderedsugartospreadBoi l g ranulated suga r and w ater four m inutes . Sift in , stir rin a' all the tim e,:nou g h powd ered sugar to sp read . I f too thick th in w ith lemon juice Ot" 'a ter. Cakes shouldbe cold w hen iced .New Jersey Gingerbread

1 cupbrownsuga r. Y.. cupKingsford'sCornstarcb1 cupKaro 1 tablespoongroundg inger cuphuttet' 1 teaspoon ground clovescup lard 1 teaspoonsoda

2!/.z cupsflour 1cupsourmilkM ixthesugarandKaroandplaceonstove . Asit warmsaddthebutterandla rd Addthed ry in g red ientssif ted together,andla st th e sourmilk . B ea tw ell andbake-n amod e rateoven . (Subs titu te LassiesforKaroifmol asses flavor ispreferre d '

Yankee Cake1 egg 1 cupmilk l!l.z cups flourButtersizeof2 egg s !I.z cupKingsford'sCornstarcbl !l.z cupssugar 3 teaspoons bakingpowder

urn butter,sugarand unbeateneggs intoa bowl andbeat well. Sift th e dry .n g redients toge th er and add to fir s t mix ture. Stir in slowlyone cup m ilk .F lavorto ta ste, and bake in modera te oven th ree-quarters of an hour . G ood150 a s laye rcake . C p..cr. d 1.ream UllS an c airS

!I.z cupboilingwater 2 eggs 1cupflou r,which includes l Y..4 level tablespoonsbutter tablespoonscornstarch. u tbutterand boilingwaterina saucepan, add the flour andcornstarch ,w

ellnixed, all at once and cook till i t leaves the side of the pan . Remo ve fromfire, cool bybeating, andwhen cold beat in, one ata t im e, the unbe atenLine a baking sheetw ith bu ttered paper . Drop the batterin round sn it and bake in a hot oven for thirtyminu tes . When cold , split and filJri t! whipped cream or the cream fill in g.CREAM FILLING

2 tablespoonsKingsford' s 1 cupmilkCornstarch 2 eggs-yolksonl2 teaspoons flour 1 teaspoonvanillaPinchofsalt l4 cupsugar

vl'ix thecornstarch and flour . Add the salt and mix to a smooth paste w ith .?ne -quarter cup of the milk . S ca ld the rest of the milk , and add to th l'


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FRENCH ROLLS


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CHARLOTTE RUSSE

JELLY CAKE


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cornstarch. Cook in a double boiler twenty minutes. Add the bof the eggs and cook long enough to set. Remove from the fire 'vanilla and sugar. I f the mixture has been carefully stirred \Vh:it will be smooth. If lumpy, strain, cool and fill the cold puffsCrullers 3 tablespoons melted lard1 cup Karo (Cr, 'sta l ?Vlll'le)cups sweet milk2 eggs

3 cups flour!4 cup Kingsford's Cornst3 teaspoons baking powderStir the lard into the Karo and the milk and the eggs well beaten. Sift the flour,cornstarch and baking powder together. Stir into the first mixture , beating well.Add enough more flour to make a soft dough. Roll out and fry in deep fat.N ew York Cookiescup butter and lard 1 cup sour milk1 cup sugar 1 teaspoon sodacup Karo (Crystal Wltile) Flour to rollMelt the lard and butter, stir into the syrup, add the sugar and the sour mil k,in which the soda has been dissolved. Mix with enough flour to roll out.Ginger Cookiescups lard1 cup brown sugarcup Karo4 eggs

2 tablespoons ginger2 teaspoons baking powder2 cups flourWarm the Karo and sugar and add the lard. Beat up the eggs and add to thefirst mixture; then add the ginger and the flour and baking powder. Beat hardand add enough flour to roll out. Bake in a quick oven. (Substitute Lassies forKaro if molasses flavor is preferred ,and useone-halfteaspoon bakingsoda in placeof baking powder.) Ginger Snaps

1 cup lard (or part butter) 1 egg1 cup Karo 1 tablespoon each of ginger,1 cup brown sugar cinnamon and allspice2 cups flour cups flour3 teaspoons soda !4 cup cornstarch1 tablespoon vinegarBoil lard, sugar and Karo together. Add, while hot, two cupsof flour. Dissolvesoda in vinegar and add when cool. Stir in the egg and spice. Add the cornstarch and enough flour to make a stiff dough. (Substitute Lassies for Karo ifmolasses flavor is preferred .)Karo Gingerbread (Hard)1 cup butter 1 teaspoon cinnamoncup brown sugar cups flour2 cups Karo cup Kingsford's Cornstarch1 cup milk 4 teaspoons baking powder1 tablespoon gingerCream butter and sugar together, adding the Karo, milk and spice. Sift theflour, cornstarch and baking powder together. Add about one-half of this

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cornstarch. Cook in a double boiler twenty minutes. Add the beaten ydlksof the eggs and cook long enough to set. Remove from the fire and add thevanilla and sugar. If the mixture has been carefully stirred while thickeningit will be smooth. I f lumpy, strain, cool and fill the cold puffs.Crullers3 tablespoons meltcd lard1 cup Karo (C1Jsfa l W h ite)

lY.z cups swcct milk2 cggs

3 cups flour!4 cup Kingsford's Cornstarch3 teaspoons baking powderStir the lard into the Karo and the milk and the eggs well beaten. Sift th e Rour,cornsta rch and baking powder toget her. Stir into the fi rst mixture , bea ting well.Add enough more flour to make a soft dough. Roll out and fry in deep fat.

New York Cookies.z cup buttcr and lard 1 cup sour milk1 cup sugar 1 teaspoon sodaY.z cup Karo (C1J'slal White ) Flour to roll

Melt the lard and butter, stir into the syrup, add the suga r and the so ur milk,in which the soda has been dissolved. Mix with enough Rour to rollout.Ginger Cookies

l.z cups lard1 cup brown sugar.z cup Karo4 eggs

2 tablespoons ginger2 teaspoons baking powdcr2 cups flourWarm the Karo and sugar and add the lard . Beat up the eggs and add to thefirst mixture; then add the ginger and the Rour and baking powder. Beat hardand add enough Rour to roll out. Bake in a quick oven . (Substitute Lass ies forKaro if molasses Ravoris preferred ,a nd use one-half teaspoon baking soda in placeof baking powder.) Ginger Snaps

1 cup lard (or part butter) 1 egg1 cup Karo 1 tablespoon each of gingcr ,1 cup brown sugar cinnamon and allspice2 cups flour 2Y.z cups flour3 teaspoons soda !4 cup cornstarch1 tablespoon vinegarBoil lard, sugar and Karo together . Add, while hot, two cups of Rour. Dissolvesoda in vinegar and add when cool. Stir in the egg and spice . Add the cornstarch and enough Rour to make a stiff dough. (Substitute Lass ies for Karo ifmolasses Ravor is preferred.)Karo Gingerbread (Hard)1 cup butter 1 teaspoon cinnamon

Y.z cup brown sugar 3Y" cups flour2 cups Karo Y.z cup Kingsford's Cornstarch1 cup milk 4 teaspoons baking powder1 tablespoon gingcrCream butter and sugar together , adding the Karo, milk and spice . Sift theflour, cornstarch and baking powder together. Add about one-half of this

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CHARLOTTE RUSSE

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CHOCOLATELAYER CAKE


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mixture to the first mixture and beat well. Add the rest of the Rour and as muchmore as is necessary to make a stiff dough. Roll one-half inch thick and cut intorounds or squares. Immediately after taking from the oven, brush with KarcSyrup and put away to dry. (Substitute Lassies for Karo if molasses Ravorpreferred, and use one teaspoon baking soda in place of baking powder.)

FILLINGS FOR LAYER CAKESKaro Filling

Y-i cup ICaro (Crystal W I , , ~ e ) 1 gra ted sour apple:w cup sugar 1 grated lemon rind and juico1 egg Vanilla to taste

Cook all together for five minutes, adding vanilla when cold.Fruit and Nut Filling

Chop dried fruit and nuts very fine and rub to a paste with Karo Syrup.Raisin Filling

1 cup water !4 cup Karo (Crystal W;zzl.) 1 cup raisins73 cup sugar 1 egg

Seed and chop the raisins. Add sugar, Karo and water, and cook till raisinsare soft. Put over pan of water, and add egg slightly beaten. Cook till consistency of thick cream. Flavor with lemon . Cool before using.Fig Filling!4 pound chopped figscup sugar2 tablespoons Kingsford'sCornstarch

cup boiling watertablespoons lemon juiceGrated rind of orangePut figs, sugar, cornstarch in a double boiler and pour on the boiling water,stirring all the time. When well mixed add the lemon juice and orange rind.Cover and cook one-half hour, stirring occasionally.

Chocolate Icingcup sugar !4 bar chocolate!4 cup Karo Syrup Pinch of salt8 tablespoons milk !4 teaspoon vanilla

Boil sugar, Karo a.nd milk. Add the grated chocolate and salt, al.ld ~ o o k ~ I I it forms a soft ball 10 cold water. Remove from fire, Ravor, and stir till thickenough to spread. Brown IcingYI cup Karo (Crystal W I , , ~ e ) 1 cup confectioner's sugar

Stir the syrup, sugar and cocoa togetherproper consistency to spread.I4

3 tablespoons cocoaStrong coffeeand moisten with the coffee until


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PIESPlain Crust

lYi cups flour Y.. teaspoon saltYI cup Kingsford's Cornstarch Y.. cup lardY.. teaspoon baking powder l4 cup icc watcrSift the dry ingredients together. Cut in the lard till of the consistency ofmeal. Cut in the water quickly. Handle as little as possible, else it will be

tough. Richer Crust3 cups flour 1 heaping cup lard (part butter1 tablespoon Kingsford's may be used)Cornstarch Icc water to moisten so that it1 teaspoon salt may be rolled outMix as directed above. Use only water enough to prevent crust from beingcrumbly. Teo much water makes it hard .Blackberry PieLine pie plate with rich crust. Wash and drain the berries, and fill platequite full. Sprinkle well with sugar, and sift over all one gene ous taolespoonof Kingsford ' s Cornstarch. Season with cinnamon and bits of butter. Add thetop crust, wel l pricked, and bake. Strawberry, whortleberry, rhubarb andpeach pies should be thickened the same way with Kingsford's Cornstarch.Cranberry PieFill pie plate, lined with paste, with cranberries which have been pricked,washed and dried. (Unless dried there will be too much liquid.) Fill theplate two-thirds full of Karo (Crystal Wh ite) into which a teaspoon ofKingsford's Cornstarch has been stirred, and cover with well-pricked paste.Cocoanut Pie3 eggs 2 tablespoons sugar1 tablespoon Kingsford's 2 cups milk (scalded)Cornstarch Y.. cup freshly grated cocoanut

Beat the yolks of the eggs, add the sugar and cornstarch, and pour on thescalded milk slowly. Add the grated cocoanut, and turn into a deep platelined with rich paste. When baked, cover with a meringue made from thewhites of the eggs, well beaten, to which three round tablespoonfuls ofpowdered sugar should be added. Sprinkle with cocoanut and brown in theoven. Lemon Pie1 cup Karo (C> 'Yslal Wid/e) 3 eggs1 cup milk Rind and juice of 1 large lemon2 tablespoons Kingsford's Cornstarch Pinch of saltCook the Karo, milk and cornstarch together in a double boiler for fifteenminutes. Beat the yolks of two eggs and one whole egg slightly and stir smoothwith the first mixture. Add the lemon juice and rind of the lemon and thesalt , and cook one minute. Fill the paste while hot and bake in a quick oven."Vhen cool make meringue of the whites of the two eggs, and return to theoven to brown. 15


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Karo PieLine pie pl ate with rich cru st, and fill tw o-thirds full with K a ro ( C rys talWhite). S t ir in ligh tl y w ithou t touch in g the p aste two tea poo ns King sford 's Corn s ta rch. Lay ove r the to p th in s lices of lemon . Lay str ip s ofcru st from edge to edge. Ba ke s lowly .

Pumpkin Pie114 cupsdrypumpkin 2 eggs 2 tablespoonsRaro1 teaspoonKingsford's 2 tablespoonsm e ltedbutterCornstarch teaspoongin ge r!6 cupbrownsugar 1 teaspoon cinnamon1cup richmilk teaspoon s alt

B eat the eggs s lig htly . Add to the m ilk . Mix the o ther in g red ients tho ro ug hly, a nd b a ke w ith on e cru t.To Prepare Pumpkin.- Cut p umpkin in half , remo ve t he seeds and bake,op en s ide down. Whenso ft , sc ra pe from th e sk in and m ash .Mock Cream Pie

1cupsugar4 t ablespoonsKingsford'sCornstarchYolksof3 eggs

1 pintofhotmilkPincho f s a lt1 teaspoonbutterBea t the yolk sof the eggs , ad d the suga r an d co rn starch,well mixed . St ir inth e hot m ilk slow ly a nd add the sa lt a nd b u tter. T urn into a cru t a lreadybaked . Gratenu tm egon theto p . Bake t i ll firm . C ove rwit h m er ingueand brown . Mince Pie

1 lb.suet8 Ibs. tarta pples4 lbs. leanboiledbeef3 lbs. seeded raisins2 Ibs. currants1 lb.brownsugar1qua rtKaro1pintbrandy1pintMadeirawine2 quartssweetcider

1pintboiledciderlb.choppedcitron1 tablespoon s a lt1 tablespoong roundspices1 tables poonmace1 t a b les poon clo ves1 tablespoon allspice4 t ablespoons cinnamon2 nutmegs, grated

Chop the su e t, apples andbeef , and add all the ing redi ent sexcept the brandyand wine . Heat thoroughly, cool , and add th e brandy and wine. Covertightlyand keep cold butdo notfree ze. Bakein a rich doub le crust .Orange Tart1cupboilingwater4 tablespoonsKingsford'sCornstarch1 large,juicyorange

Cook the corn starch, made smoothwithwater for five m inu tes . Add the pulporange, the Karoand the lemon juice .I6

73cupKaro (CrystalWlltl e )1 teaspoon lemonjuice3 eggsa little cold w ate r, and the boili ngand part of the grated ri nd of t l\eHeat th o rou g hly and pourslow ly on


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to the beaten yolks of the eggs. Beat thoroughly . Pour into a tart crust,cover with meringue made from the whites of the eggs and flavored withlemon juice. Brown in oven. Serve cold.PUDDINGS

Cornstarch Pudding3 cups scalded milk !4 teaspoon salt6 level tablespoons Kingsford's 2 eggsCornstarch 1 teaspoon vanilla

Y.3 cup sugarMix the cornstarch with a little cold milk. Stir the hot milk slowly onto thecornstarch and stir over water till it thickens . Cook eight minutes. Beat theeggs slightly, add the sugar and salt. Add the cornstarch mixture to theeggs, and cook, stirring constantly, one minute longer. Remove from f i re-add the vanilla. Serve cold with cream and sugar. (Serves six persons.)

Blanc Mange2!4 cups milk, scalded Pinch of salt6 tablespoons Kingsford's 1 teaspoon vanillaCornstarchMix the cornstarch with one-quarter cup of cold milk, add the sa lt and stirthe scalded milk slowly onto the cornstarch. Cook over water for twelveminutes, stirrin g till it thickens. Add vanilla. Stir well. Turn in a mouldwet with co ld water to set.Chocolate Blanc Mange

Melt one squa re of chocolate over water, add to hot milk and proceed asabove. Sweeten to ta ste. Delicate CustardYolks of 2 eggs2 tablespoons Karo (Crystal White)1 pint mille, scalded

1 dessertspoon Kingsford'sCornstarchMix the cornstarch, Karo and eggs, and pour on the hot milk. Cook overwater till it thickens. Flavor with vanilla. May be poured over fresh orstewed fruit. Prune Whip1 pound prunes 2 eggs-whites only 1 tablespoon powdered sugarSoak the prunes over night in water enough to cover. Cook in the water inwhich they have been soaked. Remove stones, chop fine and sweeten to t aste .Add the whites of the eggs beaten with the sugar. Beat thoroughly and standon ice for one hour . Serve with Delicate Custard.

Tipsy Parson1 pint milk 1 heaping teaspoon Kingsford'sYolks of 2 eggs CornstarchMoisten pieces of sponge cake with sherry and lay in a glass dish. Pour ov erthe cake a custard, made of the eggs, milk and cornstarch, sweetening to taste .

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Before serving sprinkle free ly with blanched almonds and cover with ameringuemadefrom whitesof eggs. One cupofwhipped maybeadded .Apple Dumpling- Baked

Peel and the required numberof tart apples and covereachwith acrust..Put10 a baklOgpanand pour overeacha littleKaro (Crystal ' ' ' 'hIte).Turn !ntothe pa.n one c.up br.own sugarand two cups of hotwater. Bas:edumplings f rom time to time, ti l l apples aresoft andcrusta rich brown.BoiledApple Pudding1 pintchoppedapples 1 tablespoonKingsford's1 pintbread crumbs Cornstarch

1cup raisins teaspoon salt73 cupchopped suet cupKaro1egg (unbeaten) 1cup milk

Mix the apples and bread crumbs. Add all the res t of the ingredients andbeatwell. Putintobuttered moulds andboil twohours. Serve hotwithsauce.Boiled Indian Pudding

1cup IndianmealI quartmilkI cggcup sugar

cupKaro1 tablespoonbutterSalt to tastePouronepintofmilkontothemeal and setto boil,stirringconstantly. Whenthick remove from the fire and add the eggwell beaten, sugar, Karo, butter,saltand the re s t of the milk. Steam or boil in a floured bag. Serve withbardsauce. (SubstituteLassies fo rKaro if m olasses flavor is preferred.) .

cupKarocupbrownsugarcupbutter

Graham

1eggcupsgraham flour

PuddingY.z cup sourmilkteaspoonsodaI cup raisinsSpices to taste

tirthesugar:lOdKarotogether,addthebutter,melted,andtheegg, wellbeaten.tir inthef lour and thesourmilk, inwhich thesoda hasbeendissolved. Addhespices, and theraisins,well f lou red , last. SteamfourhOllrs andserve withlainKaroSauce. (SubstituteLassiesforKaroi f molassesflavor ispreferred.)Christmas

poundshelledalmondsY.z poundcandied orangepeel3 pounds raisins3 pounds currants2 pounds choppedbeef suet1 pound brownsugar1 cupKaro

PuddingH4 pounds breadcrumbscups flourcupKingsford'sCornstarcb

1ouncemixedspices12 eggsMilktobindall together

hop the almonds, orange peel, raisins, currants and suet. Add the re s t ofhe ingredients. Tiein a floured bagand boil foreighthours.I8


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Yum Yum Pudding1 cup cooked cereal (left over) cup raisinscup Karo (Crystal W11l1e) 2 eggsoup milkPut all together into a double boiler. When smooth turnbaking dish and bake forty minutes. Eat with cream.

Dandy Puddinginto a buttered

1 quart milk cup sugar4 tablespoons Kingsford's Cornstaroh 3 eggsMake a custard of the milk, cornstarch, sugar and yolks of eggs. Flavor witlemon and pour into individual glasses. Make a meringue out of the white.of the eggs and cover top of each g lass .

Plain Fruit Pudding1 cup butter and suet mixed grated nutmeg1 cup Karo 1 egg1 cup r aisins 2:j4 cups flour1 cup currants !4 cup Kingsford's Cornstarch2 teaspoons cinnamon 2 teaspoons baking powderSi ft the last three ing redients together and mix in the order given. Steamthree hours.

CUSTARDSCup Custard2 eggs teaspoon Kingsford's3 cups milk Cornstarch

2 tablespoons sugar Pinch of saltMix the cornstarch with the sugar and add to the slightly beaten eggs. Pouren the milk slowly, add the salt. Flavor to taste and set in cups of water iuthe oven to cook till thick. Mock Custard1 quart milk, scalded Pinch of saltcup sugar 4 eggs1 tablespoon butter 2 tablespoons Kingsford's1 teaspoon cinnamon CornstarchMix the cornstarch to a smooth paste with a little cold milk, add the s c a l d ~ d milk slowly, and cook over water till thoroughly done. Mix the other ingre-dients and combine with the first mixture. Cook only long enough to thickenthe eggs-not more than two or three minutes.

Orange Custard1 pint milk-scalded 1 tablespoon Kingsford'sYolks of 2 eggs CornstarchSugar to tasteMix eggs, sugar and cornstarch and pour the hot milk on slowly. Cook overwater, stirring constantly, till it thickens. Cool. Slice four oranges and ar-range in a serving dish with layers of sugar. Pour the custard over the whole.19


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Coffee Custard1 pint milk 1 cup strong, hot coffeecup Karo (Crystal ~ 1 7 t i t e ) 1 tablespoon Kingsford's3 eggs Cornstarch

Heat milk and Karo to boiling point. Add the eggs, well beaten, the coffee,d the cornstarch mixed till smooth with a little cold milk. Stir till its. Pour into glasses. When very cold serve with whipped cream.SWEET SAUCESChocolate Sauce

Y.. tablespoon flour1 tablespoonful Kingsford'sCornstarchPinch of salt1 pint scalded milk

lY.. squares chocolatecup sugar2 eggsY.. teaspoon vanillaix the cornstarch and flour, and make smooth with a little cold milk . Cookthe scalded milk over water for ten minutes. Melt the chocolate. add one-cup sugar and turn into the thickened milk . Beat the whites of thestiff, add the re st of the sugar and the yolks of the eggs. Stir thet mixture slowly into the eggs and return to double boiler and stand for atwo, but do not cook. Flavor and cool.

Banana Sauce2 large ripe bananas 2 tablespoons Kingsford's4 tablespoons lemon juice CornstarchY.. cup sugar 114 cups boiling waterbananas and rub through sieve into a saucepan. Cover immediatelylemon juice to prevent discoloration. Mix the corn sta rch and sugar, addo fruit, pour on the boiling water and stir till it thickens. Cook ten minutes.

rain and beat well . Mock Cream2 teaspoons Kingsford's 1 pint scalded milkCornstarch 1 teaspoon vani lla2 tablespoons sugar Whites of 2 eggs

x the cornstarch and sugar, and cook in the hot milk ten minutes. Straind cool. Add vanilla and whites of eggs beaten stiff. Makes a good sub-for whipped cream.

Lemon Sauce (Hot)2 cups sugar2 tablespoons Karo (Crystal Wl1ite)

Y.! cup butter1 cup water Yolk of 1 egg

Juice and grated rind of 2lemons1 teaspoon Kingsford'sCornstarchsugar, Karo, butter, water and lemon juice together . When it comesstir in slowly the cornstarch made smooth with a little water, and the

When cooked, add the white beaten stiff. Serve hot.20


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CUP CUSTARD


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MAPLE MOUSSE

EAPOLITAN ICE CREAM


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PlainKaro Sauce1cupdarkbrownsugar 1cupKaro2 tablespoonsbutter 1 cupcreamYolkof 1 egg 1 tablespoonKingsford'sCornstarchCream the butter and sugar together; !he yolk of .the egg,Karoand the cream and co rn s ta rch . Bod tdl thick. Addw hiskey orwmeif desired , after rem oving from the fire.Coffee Sauce2 cups strongcoffee 1 egg :j4 cupKaro(CrystalWhile) 1 tablespoonKingsford'sCornstarchBoil coffee and Karo together. Pourwh ile boiling over egg and corn-starch . Beatvigorously . S tra in and cool.

Sauce for Plum Pudding2 tablespoonsbutter cup sugar2 teaspoons flour 1 teaspoonKaro(C rysla lI f ' l l i lc ) 2 teaspoonsKingsford's 1 pint boilingwaterCornstarch te aspoon lemon juiceStir all toge ther and cook, stirringconstan tly , till itbo il s and becomes thick,Brandy Sauce3 level tablespoonsKingsford's 1 pinthotwaterCornstarch 1 tablespoonKaro (Cr:),! la l Witt/c)level teaspoon flour It. cup brown sugarPinch ofsalt 1 teaspoonvanilla1 rounded t ablespoonbutter 1 generous tab lespoon brandyStir the co rns ta rch , Rourand sa lt together, and blendwith thebutter. Stirinth e hot water gradually, add the other ingredients, and cook , s tirr in g con-stan tly , five orsix minutes. Addvanilla and brandy, remove from fire, andbeat in a second tablespoon of butter .

GRAVIES AND M EA T SAUCESRoast BeefRemove roa st from pan,andpouroff all the fat excep tone good t ab lespoonful.dd one tab lespoon of Kingsford's Cornstarch. Putover the fire andcookt irrin g constan tly , till we ll browned. Add g radually, stirringall the time:ne pintof bo ilin gwater, and cook till thick and sm ooth. All brown g raviesay bemadefrom th is recipe.

Creamed Chicken Gravyourdesired amount of milk intopanw herechicken has been fried . Seasonith butter, sa ltandpepper, and thickenwithKingsford'sCornsta rch rubbedm ooth with a little co ld milk.21


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White Sauce2 cups milk 2 tablespoons butter2 tablespoons IGngsford's Cornstarch Salt and pepper to taste

Rub the butter and cornstarch together and add the cold milk. Place over amoderate fire and stir constantly till it boils. Cook thoroughly. Thi s sauce maybe used for vegetables. For fish add hard-cooked eggs , either chopped or sliced .Lobster Sauce

1 lobster I /S teaspoon cayenne pepperlY.z tablespoons Kingsford's 1 pint boiling waterCornstarch Lemon juice

Cut the lobster into dice. Rub the" coral" to a paste with part of the butter.Make a sauce of the cornstarch, re st of butter and water, add the coral, andseason to ta ste with lemon juice and salt. Simmer five minutes and strain overthe diced lobster. Boil up once and serve.Tomato Sauce

1 pint tomatoes 1 bay leaf lY.z tablespoons Kingsford's1 large slice onion Cornstarch2 tablespoons butter Salt and pepper to tastePut the onion and bay leaf into the tomatoes and simmer gently twentyminutes. Rub through a strainer and add to the butter and cornstarch previously rubbed together. Stir over a moderate fire till it boils, and season totaste. Cook thoroughly.

Caper Sauce2 tablespoons butter 2 cups milk2 tablespoons flour 1 teaspoon vinegar1 tablespoon Kingsford's 3 tablespoons capersCornstarch Salt and pepper to tasteRub butter, flour and cornstarch to a paste. Add the milk and stir over moderate fire till it thickens. Add vinegar, capers and seasoning. Serve withlamb or mutton.

Parsley SauceMake a white sauce and add chopped parsley and a little lemon juice. Servewith fish.

Velvet Sauce4 tablespoons butter

lY.z tablespoons flourlY.z tablespoons IGngsford'sCornstarch

1 quart chicken or veal stockY.z cup mushroom liquor6 whole peppersSalt and dash of nutmeg

Combine as directed in white sauce, using stock in pl ace of milk. Boiltwenty minutes. Skim and simmer for one hour. Strain and season if necessary. Add a few d r o p ~ of kitchen bouquet.

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ICE CREAMS AND ICESTutti FruttiSoak one-half pound of dried and candied fruit in one glass of whiskey andlemon juice. Add to ice cream when partly frozen, and finish freezing.

Kingsford Ice Cream1 cup sugar 1 pint milkteaspoon salt Yolks of 3 eggs1 tablespoon Kingsford's Cornstarch 1 pint cream

Mix the cornstarch with the sugar and add to the slightly beaten eggs. Pouron the milk slowly, add the salt, and cook over water till thoroughly done .When cold, add the cream and freeze, flavoring to taste.Vanilla Ice Cream

Make as above, s u b s t i t u t i n ~ one or two whole eggs for the three yolks. Flavorwith one tablespoon of vamlla.1 Quart rich milk1 handful raisinscup sugarcup ICaro3 eggs

Frozen Custard2 teaspoons Kingsford'sCornstarchcup nut meats, chopped2 teaspoons vanillaHeat the raisins in the milk in a double boiler for twenty minutes. Make acustard of the other ingredients, adding the nut meats when cold. Freeze a$ice cream. This may be varied by adding chopped figs, dates, etc.

Karo Ice CreamTo each quart of cream or rich custard, add one cup of Karo (CrystalWhite) and one teaspoon of vanilla. Freeze, and serve plain or withEnglish walnuts, chopped, over the tClp .Cafe Frappe

=l4 cup Karo (C""stal While) 1 tablespoon Kingsford's1 Quart strong coffee Cornstarch1 Quart creamCook the cornstarch in the coffee till thickened. Add the Karo, and whencold, add the cream. A little sherry may be stirred in before freezing. Servein sherbet or champagne glasses .

Maple Mousse3 eggs 14 cup Karo (Crystal Wlu1e )=l4 cup maple syrup 2 cups cream

Heat the syrup and pour over the beaten yolks of the eggs, stirring briskly.Whip the cream and the whites of the eggs and fold into the first mixture,Pack in ice and salt and stand several hours without stirring.23


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Frozen3 pints boiling water3 cups sugarcup Karo (Crysta l l ! ~ e3 shredded orangesDissolve the sugar in the water andfreeze as ice cream.

Compote3 cups shredded pineapple3 cups mashed strawberries3 large bananas, mashedJuice of 3 lemonsadd the Karo . Pour ove r the fruit andJelly Sherbet

73 pint sugar 4 lemonsy.! pint Karo (Cr ystal W h ite) 1 glass acid jellyWhites of 2 eggsMake lemonade of two pints of water, juice of four lemons, su ga r, syrup andone gla s of acid jelly . Put into freezer, and when well chilled, but notfrozen, beat in whites of two eggs, and freeze. This quantity will freeze toone gallon. Grape Ice1 pint grape juice cup Karo (O 'Ys ta l ,

cup sugar Whites of 4 eggsBeat whites of eggs and add after the mixture is partly frozen.

BEVERAGESSpruce Beer

1 gallon water pound brown sugar1 ounce hops l }f cups Karo (O 'ys t,,1 i 1 rounded teaspoon ground 1 scant ounce essence ofginger 6pruceBoil well. When nearly cold, add one cup yeast and set away to ferment ina jug or jar. Will be ready to bottle in a day or two.

Fruit Punch1 Quart grape juice 6 lemons 2 oranges2 cups Karo (Crys t al W h ite) 2 Quarts Apollinaris waterMix the grape juice, K aro and juice of lemons and oranges. Chill. Justbefore serving add the Apollinaris and thin slices of orange and pineapplecut into dice. T P hea unc1 Quart moderately strong tea 3 sliced orangescan pineapple 2 cups Karo (O ,;),stal l'Vl t ilc )1 dozen lemons Water to make 1 gallonApollinaris may be used in place of part of the water, or a quart of claret maybe added. M II d G J'u e rape Ulce1 cup water cup cassia buds1 Quart unsweetened grape juice cup Karo t a l , , ~ ePut in double boiler and cook one-half hour. Serve very hot in bouillon cups.

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Karo EggnogWhite of 1 egg beaten stiff 1 cup rich milkYolk of 1 egg 1 tablespoon sherry, brandy1 tablespoon Karo (Crystal While) or whiskey

Mix in the order given, beating all the time . Dust the top with grated nut-meg and serve very cold.Temperance Punch

1 gallon water l6 dozen oranges4 cups Karo (C,')'stal 1V11I'le) 1 can pineapple1 dozen lemonsCut pineapple into dice and pour syrup made from water, Karo and fruitjuice over it. Fill bowl about half full of cracked ice, and add punch.

1 quart strong coffeeServe with cracked ice.

Iced CoffeeM cup Karo (Crj'sta l WII1'le)Cream to make good color

ENTREESCreamed Chicken on ToastRemove the meat from the bones of cold cooked chicken and cut in dice.Heat in ju st as little water as possible. Add a white sauce, and whenthoroughly heated pour onto hot buttered toast. For the sauce use:2 tablespoons butter 2 cups milk2 tablespoons Kingsford's Salt and pepper to tas te

Cornstarch Little chopped parsleyTomato Toast a la Kingsford

l6 cup strained tomatoes Pinch of pepper14 cup Kingsford's Cornstarch 8 slices of toast1 teaspoon saltCook the re st of the can of tomatoes for fifteen minutes. Thicken with thecornstarch made smooth with the strained tomato. Seaso n. Dip the edges ofthe toast in sa lted water. Butter and lay in a serving dish. Pour on the hottomato and garn ish with parsley.This may be varied by adding half a cup grated cheese, or cooking a sl iceof onion and half of a sweet pepper with the tomato.

Fondul6 pound good dry cheese 1 cup creamtablespoons Kingsford's Yolks of 4 eggsCornstarch Whites of 5 eggsCook the cornstarch with the cream till thick; turn in the cheese, grated, andadd a little sa lt . Stir tiJl cool and add the yolks, well beaten. Fold in tht!whites beaten very stiff. Bake in a papered tin in a hot oven, fiJling tin onlyhalf full. Bake twenty minutes, and se rve at once, as it will fall.

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Creamed Codfish2 tablespoons butter 1 cup desiccated codfish2 teaspoons Kingsford's cup creamCornstarch Pepper to tasteSoak tlle codfish for one hour in warm water. Cook the butter and cornsta rchtogether, add the codfish, and stir constantly. Stir in the cream and add alittle pepper. Simmer ten minutes, stirring constantly.Creamed Oysters1 pint oysters ;4 teaspoon saltcup beef stock Pepper to taste2 tablespoons Kingsford's 1 teaspoon WorcestershireCornstarch sauce3 tablespoons butter Few drops onion

Rin se the oysters and drain. Strain the oyster liquor and cook the oy ters init till the edges begin to curl. Make a sauce of the butter, cornstarch, beefstock and half cup of the oyster liquor. Season. Ad d the oysters , cookabout one minute and serve in patties .Welsh Rarebit

pound cheese 1 cup milk1 round tablespoon butter 2 teaspoons Kingsford's CornstarchMelt the cheese with the butter and add the milk, into which the cornstarchhas been sti rred . Sct over fire and stir till it has cooked. Do not boil thecheese. The safest way is to cook over water. Season with salt and paprika.

Lobster PattiesCut into sma ll pieces tai l part tlVO boiled lobsters. Season well with pepper,salt and a little lemon juice. Dissolve two tablespoons Kingsford's Cornstarchin a little cold milk and turn into one pint boiling milk. After it has thick-ened add butter and cook until quite thick. Stir lobster into this mixture andheat through. Fill patty shells which have been heated.

Curried Eggs1 slice onion 1 teaspoon curry powder2 tablespoons melted butter ;4 teaspoon salttablespoons Kingsford's lY-! cups milkCornstarch 5 hard-boiled eggs, cut length-.. tablespoon flour wise in quartersBrown the onion in the butter and add the flour and cornstarch; stir in themilk, stirring till it thickens, and season. Add the eggs and cook longenough to heat thoroughly, and serve at once with hot boiled rice.Poached Eggs a a KingsfordPoach eggs in hot, salted water. Place on platter and cover with sauce made asfollows: cup rich milk .. tablespoon Kingsford's Cornstarch

1 tablespoon butter Salt and pepper to tasteCombine as white sauce. May be served on toast if desired.26


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y.. package macaroni1 can tomatoes (orfresh ones in pro-portion)1 bay leaf1 blade maceY.. cup grated cheese

Macaroni Milanaise1 slice onion1 stalk celery3 clovesPinch of soda2 level tablespoonsbutter

2 level tablespoons Kings"ford's Cornstarch1 oup bread crumbs mixewith1 rounding tablespoonbutter, meltedBreak macaroni into inch lengths and drop in salted 'boiling water. Cook tmtender, and drain. Season tomatoes with bay leaf, mace, onion, celery, clovesand soda, and cook twenty minutes. Melt butter and stir into the cornstarch,season with salt and paprika, and gradually add tomato pulp. Cook tillthickened. When cool, add cheese. Lay the macaroni and the sauce layerfor layer in buttered baking pan. Put crumbs over them, and bake in moder-ate oven till crumbs are browned. Serve hot.

Chicken Croquettes1 pint finely chopped cold 2 tablespoons Kingsford'sohicken Cornstarch1 teaspoon salt 1 teaspoon onion juiceY.. teaspoon pepper 1 tablespoon lemon juice1 cup cream 1 pint bread crumbs4 eggs 3 tablespoons butterCream the butter and cornstarch, add the cream and cook over moderate firetill it thickens. Add meat and seasonings and boil for two minutes. Pourover two eggs, weli beaten; when thoroughly mixed, cool. Shape into cro-quettes, dip in crumbs, then in egg, and in crumbs again, and fry in deep fat .

SOUFFLEsKingsford Cheese Souffle1 cup milk 3 eggs Y.. cup grated oraokers1 teaspoon Kingsford's Cornstarch Y.. oup grated cheeseCook the cornstarch in the milk, and when it comes to the boil add the craclcecrumbs. Beat the yolks of the eggs, and add the cheese. Stir this into thefirst mixture, and season to taste. Add the whites of the eggs, beaten stiff,and bake at once. Apple Souffle4 tart apples teaspoon salt4 tablespoons Kingsford's Cornstarch 1 cup boiling water1 tablespoon flour 1 teaspoon lemon4 tablespoons cold water Sugar to taste1 tablespoon butter 3 eggsPare, core and cook the apples. Rub through a coarse sieve. Dissolve theflour and cornstarch in the cold water. Add the butter and salt to the boilingwater and blend with the thickening. Add the apple pulp, sugar and lemonand beat well. Remove from the fire and add the beaten yolks. Fold thewhites, beaten stiff. Bake in a shallow dish until puffed and brown.

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MILANAI5E


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OMELETSOmelet au Gratin

I teaspoonKingsford'sCornstarchv.: cupmilk

4 eggsv.: cup grated cheeseSeason to tasteix like ham omelet. Spanish Omelet

2 tablespoonsmelted butte r I tablespoon capersI tablespoonchopped onion 2 tablespoonschoppedmushrooms2 tablespoonsKingsford's !4 teaspoon saltCornstarch Dashoftobas coI tablespoonBour 4 eggs1:j4 cups strained tomatoes 4 tablespoonswaterI tablespoon chopped sweet v.: teaspoon saltpepper Pepper to tasteBrow n the on io n in the butterand add the flour and co rnstarch . S tir in thetomato, stirring till itthi ckens, and add one

quarterof a teaspoon of sa lt andt he tobasco. Beat th e eggs till well m ixed , add th e w a te r and season w ithone-ha lf teaspoon of sa lt and pepper tota ste . Cook on a bu tte red omeletpan.Spread partof sa uce over it, fold and dress w ith the rem ainderof the sauce .Ham Omelet

I v.: tab l espoons Kingsford's I cupmilk .1 tablespoon butterCorns ta rch 3 eggs v.: cupminced hamCook the cornstarch in the m ilk . Add th e beaten eggs and ham and beatagain. Melt the butterin an omelet pan, and add the omelet. Serveveryhot.

VEGETABLESCreamed Spinach

After thoroughly washing and pickingover sp inach , cutt ing off ro ots, throwinto boilingwate r and allow to cook twelltymillu tes afteritlJas begll1l to boil.I f boiled too long , it w ill b ecome du ll in color. When tender, drain, squeezeand chop fine. Sea so n to ta ste w ith bu tte r , pepper and sa lt, and let simmerfo r five m inu tes. D ressw ith white sauce.

Creamed ParsnipsScrape and boi l till tendersix m edium -sized parsn ips. Slice lengthw i se, pu tback in sk illetover fire and dress w ith two tablespoon sbu tte r , pepp er and sa lt to taste , and a little finely m inced parsley. S tir until butterboils. Remo veparsn ips and lay in serv ing d ish . Add to bu tter , three t ab lespoon s cream inwhich ha s been dissolved a good pinchKingsford's Cornsta rch , allow to boilup well once, and pourover parsn ips .Creamed CabbageSelec t a tenderhead. Cutin six , leng thw ise , and remove the heart . Bailorsteamthe re st un til tender. Draintho rough ly and cu tin smallpi eces, butdonotm ince. D ressw ith white sauceand pu tbackin sk illet to keep hottill served.28


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KARO D'VI ITY


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Fried EggplantPare and s)ice the eggplant as de sired and dip at once in to egg (previo uslywith sa l t p epper ) and then in to Kingsford's Cornstarch, seeingto I t that every part ISwell covered. Fry in deep hot fat to a rich b rownLay on .bro\,:n paper .un til se rv ed , to absorb any ex tra grease . Eggplantcooked 10 tIllS w ay w ill be found very delicate and digestib le To SweetenVegetablesMany housekeepers like to add a little sweeten ing to some k ind s of cookedvegetables - corn, peas, sq uash , tomatoes, etc . For th is pu rpo se Karo, C ry stal White) will be found most acceptable , as i t lends a delicious flavorBoston Baked BeansTo one pint dried beans, add one quart milk-warm water . Set on back otra nge and soa k over ni gh t. Wash from this water , add th ree p in ts w arm waterandcook till tend er. Thiswill takeabout three hourso r a littl e le ss,possib ly . Drain well and season w ith sa lt and pepper. Place in center ofbakingdish a n ice, firm, sq uarepiece of bo iled sa lt pork and surround it w ith beans. Pourover all two t ablespoons Karo and bake for an hour . Byth i 'time it w ill be a rich brown ,Baked Sweet PotatoesParboil th epo tatoes , peel andcut in half lengthwise. Putin bakingdish andcover generous ly withbutter . Pourover all one good half cup Karo (C rystalWhite) and sp rinkle th ick ly w ith brown sugar. Baste every little while andbake to a nice brown . B k d P .a e arsmpsParsn ips m ay be bakedwith Karo Syrup in the sameway as sweetbeforeboiling, andcook thoroughlybefore baking

SOUPS1bunchasparagus3 cupsmilk

Asparagus3 tablespoonsKingsford's

Soup 3 tablespoonsbutter1 teaspoonKaro(Crj 'sla lSaltand pepperto tasteCornstarchI...ook the asparagus in boiling salted water,. R emove fro.m. l iquo r, cut t ip in to tureen and keep ho t . Mash th rou g h s ieve the remammg stalks, Pu.the m ilk to sca ld andwhen hottu 'rn into thewater in which the asparagu!was cooked . butter and cornstarch to a cream, sti r in part of the hOIliquid andcook ,stirringcons tan t ly , un til the cornstarc ,h is thoroughlycooked ,Add the rest of the liquid, the asparaguspulp, seasOOlng and Karo Whenboilingpourover thetips. Servew ith s tr ips of toasted bread .Cream ofChicken Soup2 quartschickenbrotb 2 tablespoonsKingsford's1cupcream CornstarchSeason broth with mace, salt , celery seed and pepper.. the cornstarch in thecream , S tir slow ly in to thehotbrothand s tir till It th ick ens29


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Soup a la Reine1 left-over roast chicken :J4 cup boiled rice2 quarts water l{, cup cream1 teaspoon Kingsford's Cornstarch Salt and pepper to tasteCut all the meat from the carcass of the chicken and chop very fine. Put thebones in the water, and simmer for two hours. Remove the bones andthicken with the cornstarch made smooth with a little cold water. Add thechicken and rice, and when very soft rub through a coarse strainer. Bring tothe boiling point again, add the cream, and season to taste.

Cream of Tomato Soup1 quart fresh or canned tomatoes 3 tablespoons Kingsford'sPinch of soda Cornstarch3 tablespoons butter Salt and pepper to taste1 quart milkMake a sauce of the butter, cornstarch and milk, and season well. Heat thetomatoes and strain, adding a bit of soda. When both sauce and tomatoes arevery hot, pOllr the tomatoes into the 'White sallce and serve quickly. Servewith croutons. 0 t Sys er oup1 dozen oysters 1 cup milk l{ , teaspoon Kingsford's Cornstarch1 rounded teaspoon butter Salt to tasteDrain oysters and chop very fine. Put back in the liquor and let them boilup three times, skimming each time. When done, strain and to the liquor addthe milk, in which the cornstarch has been soaked. Just before serving addthe butter. Clam soup may be made in the same way .

FOR THE INVALIDCream Toast2 teaspoons Kingsford's Cornstarch 2 teaspoons butter1 pint boiling milk Whites of 2 eggsDissolve the cornstarch in a little cold milk. Pour the boiling milk slowlyonto it, stirring till smooth, and cook till thoroug hly done. Add the butter,and season to taste. Pour the boiling milk over the well-beaten whites of theeggs. Pour over good brown toast and serve at once.Kingsford's GruelOne of the most delicate and delicious gruels that can be offered the convalescent is made by thickening .milk with Kingsford's Cornstarch . The milkshou ld be scalded and seasoned with a pinch of salt. Then enough cornstarch.which has been dissolved in a li ttle cold milk, should be added to make it theconsistency of rich cream, when it has come to the boil. Be very careful notto make it too thick, as in this condition it is generally most unattractive to theinvalid . Should the convalescent prefer a sweetened grue l, add one teaspoonsugar and one teaspoon Karo (Crystal White) to each pint of milk. Flavorwith vanilla or a little nutmeg. When permitted, a few seeded raisins are awelcome addition. Or a little sherry may be added.31


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Split Pea, Lentil or Bean Puree (Dried Legumes)1 pint dried legumes 3 tablespoons Ki.ngsford ' s1 oruon Cornstarchhead celery Salt and pepperA ham bone if at hand cups milkSoak the legumes over nig ht in co ld water; wash, drai n , and simmer in threepints of wate r, sti rr ing ofte n with a wooden spoon and add ing more wa ter asevaporation necess itates. I f a ham bon e be used, put on 10 cook at the same ti meas the legu mes . When the vege tables are becoming tender, saute the onion andcelery, cut line, in a litt le dripping , and add to the soup; when all are tenderpass th rough a sieve, reheat , and stir in the butter and corn sta rch creamedtogether, and add the milk to the soup.

Cream of Celery Soup6 stalks celery can tomatoes1 pint water 1 pint milk2 teaspoons Kingsford's 1 tablespoon butterCornstarch Salt and pepper to tas teCook the celery in the water till soft, mash and strain. M ake a sauce of thecorn tarch , butter and mil k. Add the ce lery and the tomatoes , heated, with apinch of soda , and strained . . Season. Serve in bouillon cups, with a spoon -ful of whipped cream on top .

1 can corn1 Quart milk1 slice onionBit of mace

Cream of Corn Soup!4 teaspoon black pepper3 tablespoons butter1 cup cream

Yolks of 2 eggs1 heaping teaspoon Kingsford'sCornstarchM ash the corn to a pulp and put in a doub le boiler. A dd the mi lk, onionand mace. Rub the butter and cornstarch to a paste, adding the pepper, andstir into the lirst mixture. When thoroughly cooked, strain and add thecream and eggs . Oxtail Soup2 oxtails 3 onions1 cup water 1 head celery2 tablespoons butter 1 bay leaf3 Quarts boiling water 4 cloves1 teaspoon salt 4 peppercorns3 carrots 1 tablespoon Karo (Crystal TV l


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CANDYMAKINGCandy making , more than any other species of cooking ,

requires s tr ic t attention to directions as to quan ti t ie s and methods. Thereforeall recipes should be strictly followed.When a syrup forms a fine threadupon dropp ing from a spoon:t is called"hairing" or "threading." After th is s tage the

syrup !\hould never be s tirred , as it w ill granulate.In hand ling orpu lling aU boiled candies, the hands should be

well buttered to p reven t themixtures tick ing to them.I f thepot in which Karo is boiled for candy is buttered for an

;n ch or twodown, the liquid will not boil over. Itwill not riseafter i t reaches thebutter.

Shou ld fondan t s t ick to the hands, dip the fingers intoalcohol.

A fte r a boiled syrup is bea ten , i t should look like lard or verythick cream . Otherwise it has not been allowed to cool suffi -ciently before the bea t ing processw as begun .

Use fresh, cold water for each trial of candy; preferably ice

wa ter .Fondant Creams and Chocolates

Fondant is the basis of all "French candies"-chocolate creams, nu tcreams, stuffed dates, etc.

Fondant is usually flavored w ith van il la , fruit juiceorextract, pepperm in t,w in te rgreen or o ther flavoring. Takethe desired quantityof fondan t, m ake a small hollow , d rop in a few drops of the required flavoring and kneadtho roughly through the mass. I f the flavor is no t st rong enough add a little more at a time until sufficient, being very careful no t to get in too much ,especially of pepperm in t, w in terg reen oro ther essential oils.

Forthe nutcreams use preferably the vanilla fondant-make a sma ll ballby ro ll ing a little pieceof fondan t between the pa lm s , place a half nut e ither s ide and press toge ther. Almonds, hazelnuts and Brazil-nuts should be covered w ith a very thin layer of fondant. Flattenouton the hand a pieceoffondant, place thenutin the center and fold fondan t a round the nut , ro lling

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lVell in the pa lm s until the nu t IS en tire ly CO,' f l (0 J'hesewill be much eas i 'to m ake and the fondan t adheres bette r to Ih t n llt if th ey arewashed fir t,d ried on a clo th andcovered while damp.For fru it cream s take dates , ra is ins an d I , se ed carefully so as t) keep the fru it as whole as poss ib le , th en m akt small ro ll of fond ant a n Iin sert in the opening . A particu larl y delici o s a ri ty of stuffed fruit ism adeby pre ss ing an a lmond or sm all piece of nm i l. t h fondan t Any of th.above may be coated w ith choco la te .Plainchocol a te creams are simply small t \"nda nt variously fl avoredand coated w ith chocolate .To make the chocolate coats , melt the c . 0 (' 0 Ia!.! in the inner part ofoub le bo ile r and keep hot w ithou t allow in g t b oil Drop the centers inon cat a t im e and liftoutw ith a silver fork immed ia le! th ey arecovered, all ow in gthe su rp lu s chocolate to d rip off, and plac eon . bu tte red pla te or wax p apcr(0 cool and harden. Invery hot w eather th eyma y need to be cooled in th erefrigerator , w hen they should be covere d Ii ht l with a bow l to preventsweating .

If sweet chocolate covering is desired , stir 80nll tondant, a little atam to the melted choco late ,mixingtho roughly , u nti l , weetened to ta ste.. Creamsandchocolates are more easily mad e in cool weather than in hor ,and the handshou ld be keptas cool as po ss ib l ew hi!.:w o rk ing the fonda nt .There is ano ther method of covering w hich m akes a vari ety. Pu tth e fondan t in a vessel and set in ano th er of b o il in g wa ter , un til it has m e ltedto the consistency of cream . Dip each piec e 01 nu i. as for chocolateand set aside to harden. When all are don e , d l}. ag a in to give a good , thi ckcoa ting Karo Fondan t

Y., cupKarolY., cupssugarBoil withoutstirringun til i t th reads K.eep cool and dry till needed.Karo

l4 teaspooncreamof tarta rY.l ou hotwaterWhen artia lly cool, beat till cream,Fudge(A g rea t2 squares (orounces) chocolate '9.i cu KaroY., cupcoldmilk 2 tablespoonsbutter2 cupsgranulated sugar 1 tea6poonvanillaGratethechocolate ,andaddalltheing red ien ts exceptthevanilla. Cookslowly ,s tirr ing once inawh ile . Cook ti l l i t makes a soft ballincold water(require3about fivem inu tes after ac tua lly boiling). Removefrom fire, add the van ill aand bea t until i t begins to granulate. Pou r a t once in to a bu tte red pan .Mark deep ly in cakes when nearly cold .33


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2 cupssugar;U oupKarocupwater

Divinity Fudge1 teaspoonvanillaY.z cupcboppednutmeatsY.z pounddates, stonedand

2 eggs (wbitesonly) outfineCook sugar, Karo and water t il l cri sp w hen tried in cold water . Beat thewhites of the eggs in a la rge bow l, and pourthe sy rup s lowly onto them , beating the whole til l it begins to harden. Add the vanilla, nuts and dates .Spread qu ite th ick ona shallow bu tte red tin. Whencool, cut in la rgesquares.

Divinity13 eupKaro 2 cups sugar 2 ouncescboppednutsY.! cupbotwater 2 ouncescbopped raisins2 eggs (wbitesonly) 1 teaspoonvanilla

Boil sugar,Karo andwatertoge the r ti ll it form s a hard mass in cold water .Beatwhites of eggs very stiff, and beat in the nuts and r a is in s. Pouron thehot syrup, beating a ll th e t im e . Whenmixture w ill s tand a lone , d rop fromteaspoon on to bu t te red p la tes .

3 cups sugar

New Sweet"Divinity"(E spec ia lly recommended)

FIRST SAUCEPAN1cupKaro

SECOND SAUCEPAN1cupsugar Y.z cupwater

13 cupwater

The fo llow ing ing red ien ts as d irected below:3 eggs (wbitesonly) 1 teaspoonvanilla 1cupcboppednuts

Cook the con tents of the first saucepan til l i t form s a so ft ball when tes ted incold w ater . Twentym inu tes afterstartingthe first, startthe second saucepanandcoo k til l it threads. Whencon ten ts of first pan is ready , pourit over th ebea ten whitesand bea t b risk ly . When itis ready to turnou t, add slow ly the conten tsof the secondsaucepan , continuingto bea t , and add thenutmeatsandvan il la . Turnoutin to a bu ttered tin, andcutinsquares when cold .Karo

1cupgranulatedsugar cupvinegar1cupKaro 2 tablespoonsbuttercupwater 1 teaspoonvanillaBoil th e sugar, Karo, water and vinegar six m inu tes , and add the bu tte r .Cook till i t forms a soft ball in co ld w a te r . R emove from fire, and s t ir in thevanilla. I fpreferred , one-ha lf cup of cand ied cherries , cutin halves, m ay beadded. Afterheatingthoroughly, turn in to bu tte red tins . Mark insquare! when cool, and cutwhen co ld . Wrapeach cube inwaxed paper.

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Choice Karo Caramels2 cups granulated sugar 1 cup butter1:)4 cups Karo 1 teaspoon vanilla2 cups cream 1 cup chopped nuts

Cook sugar, Karo, half the cream and butter together. When it boils, stir inthe rest of the cream , but do not allow boiling to cease. Test for a firm ballin cold water. Add vanilla and nut meats. Turn into buttered tin. Whennearly cold, cut in cubes and wrap in waxed paper. The boiling sometimesrequires nearly an hour, but when carefully made these caramels cannot bexcelled. Walnut Caramels

2 pounds brown sugar 4 tablespoons butter1 cup Karo 6 squares bitter chocolate1 cup milk Y.. pound walnutsPut all the ingredients except the nuts into a saucepan and bring slowly to theboiling point. Continue to boil till 2400 F. on sugar thermometer is reached.Add the chopped nuts and turn into buttered tins. Mark in squares whencold. Karo Cream Caramels

1 cup cream 4 tablespoons butterY.l cup Karo 2 tablespoons flour;j4 cup sugar 2 tablespoons Kingsford's1 teaspoon vanilla Cornstarch

Put sugar, Karo ancl half the cream into saucepan and stir constantly till itboils; add the rest of the cream slowly. Do not let boiling cease. Cook tilla soft ball forms in cold water. Add the flour , cornstarch and butter creamedtogether, and continue to cook till a firm soft ball forms in cold water. Turninto buttered tins, and mark in squares when cool. N ulS may be added ifdesired. Karo Divinity3 cups brown sugar 2 eggs (whites only)Y.. cup Karo Y.. teaspoon salt

73 cup water 1 cup chopped nuts1 ounce chocolate Y.. teaspoon vanillaCook the sugar, Karo and water to the soft ball, having added the chocolatemelted over hot water, and proceed as in rule for Divinity. The chocolattimay be omitted. Chocolate Caramels

4 squares chocolate 1 cup brown sugar1 cup milk 1 heaping tablespoon butter1 cup Karo 1 teaspoon vanillaCut up the chocolate and add to the milk . When dissolved add the Karoand sugar and cook till it forms a hard ball in cold water. Add the butterwhen nearly done. Remove from fire and pour into buttered pan. Choppe rlinuts may be added. Mark in squares when cool.3S


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Peppermint Candy2 cupsbrown sugar 2 tablespoons butter1 cupKaro Fewdropsoil ofpeppermint

.do il sugar and Karo together till itwill harden in cold w ate r. Add butterand peppermint . Turn intobu tte red tin, andmark in sq uares w hen co ld .Karo Kandy for Pulling

1 cup brown sugar 2 tablespoonsmelted butter1 cupKaro 1 tab lespoon lemon juiceall togethe rwi thou t s tir r in g till brittlewhen tested in cold w a te r . Pou.ntobu tte red pans till cool enough to pull.

Taffy 2 cups sugar 1 tablespoon bu tte r2-pound canKaro Pinchofsodacup vinegar 2 teas poons vanilla

:Boi l suga r and Karotil l i t ge ts a little th ick and addvineg a r. When nearlyone add butter and soda. Remove from fire and add vanilla . The te st fo r:!II taffy is that i t must becrisp in cold wa te r .

1 cup sugar1cupKarocupbutterC ook till crisp in coldwater .cool.

Taffy No.IIcupmilkcupgrated chocolat

Put in bu tte red tin andm ark in squa re sw henKaro Candy

cups darkbrown sugar 1 tablespoon butter1 cupKaro Y.. cup chopped walnutscup richmilk Y.. teaspoon v anillaBoil suga r, Karoand milk to a soft ball w hen tested in cold water . Wh enearly done add the butter, and add nuts a nd vanillawhen ta ken from theB ea t ti ll c reamy as itcools.

Soft K aro Candycups darkbrownsugar 2 tablespoons buttercupKaro 1 teaspoon

lemonextract:Boi l sugar,Karo and butter to fo rm a hard ball in cold w a te r , adding the;emon wh en n ea rly done. Turn into butte red tin ti ll coo l enough to pu ll. W hen a li g ht co lorpu ll in to inch strip s, cutin pieces andwrapin w axed p aper .

Yellow JackT o one qu art Karo which has been bo iled for thirty m inu tes add one -halft easpoon bi ca rbona te of soda which has b ee n rubbe d abso lu te ly smooth .Allow to bo il, st irring con stan tly oritm ayburn, until brit tlewhen te sted in co ld water. R emove from fire and add one tab lesp oon lemon ju ice . Whenl:ool enough to handle, pu ll un ti l a light, bright yellow

. Twi st two strand slogetherandcutintode sired lengths .

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Karo Cream DropsUse the rec.ipe for" Yellow Jack," but instead of twisting or braiding after ithas been pulled, rollout into two half-inch sheets. Lay these together with alayer of Karo fondant between. Cut into squares or other shapes.

1 pound brown sugar1 cup Karo1 cup waterPeanut Candy4 tablespoons butter:J.i pound shelled peanuts

Boil sugar, Karo and water till it is crisp when dropped in cold water. Justbefore taking from the fire add the butter and the nuts. Pour into a well buttered tin.2 cups sugar1 cup Karo

Butter Candy1 tablespoon vinegar2 tablespoons butter2 tablespoons hot waterBoil all except the butter, which should be added whenbrittle in cold water. Pour into buttered tins.Karo Butter Scotch

nearly done, until

1 cup sugar 1 teaspoon vinegar1 cup Karo l{z cup butterBoil all together until it becomes instantly brittle when dropped in cold water.Pour thinly onto buttered pans. I f desired to mark in squares it must be doneat once, as it cools immediately.

3 cups sugarl{z cup Karo73 cup waterWhites of 2 eggs

Karo Sea Foaml{z teaspoon salt1 cup chopped nuts1 teaspoon vanilla

Boil sugar, water and Karo till it forms a soft ball in cold water. Pourslowly onto the whites of the eCTgs beaten with the salt. Continue to beat tillnearly stiff enough to hold its form, add the nuts and flavoring and turn intobrick-shaped bread tins. When cold turn onto waxed paper and cut in squares.

Karo Wafers2l{z cups sugar Y-l cup Karo l{z cup water

Boil together without stirring to form a soft ball in cold wate r and turn onto abuttered platter. Do not add scraping from saucepan. When cool enoughto dent, work with a wooden spoon or paddle until creamy and firm. Coverclosely with a bowl and stand thirty minutes, when it should be kneaded likebread. Put the" loaf" into a double boiler and add one teaspoon vanilla.It will soon soften to a thick cream. When thin enough to drop from aspoon, make rounds on waxed paper. I f too stiff, a very little hot water maybe added (teaspoonful at a time) while the mass is in the double boiler.

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ComancheFIRST MIXTURE1 cup brown sugar2 cups white sugar1 cup Karo

2 squares of chocolate2 tablespoons butter1 teaspoon vanillacup milk SECOND MIXTURE2 cups brown sugar 1 cup milk 1 cup cbopped nuts2 cups white sugar 2 tahlespoons butterBoil the first mixture til l quite thick and pour onto a buttered tin. Then boilthe second mixture together, adding the nuts when done, and pour over thebrown mLxture in the pan.

Karo Kokoanut Kandycocoanut 1 cup Karo 1 teaspoon vinegar

1 cup brown sugar 1 tablespoon butterShave the cocoanut fine and spread on tin dishes in a warm place to make softand pliable. Boil the other ingredients without sti rring till brittle in coldwater. Stir the cocoanut lightly in and pour onto buttered tins.Karo Nougat

1 ougat may made like Karo Kokoanut Kandy except that chopped nut.hould be substituted for the cocoanut. A mixture of shellbarks, cream nutaand almonds is generally used, but any others may be used.Glace Nuts and Fruits1 cup sugar 1 cup Karo 'l3 cup waterBoil till the syrup brittles instant ly in ice water. Keep hot in double boiler.Dip in nuts and fruits one at a time, taking out on the points of a fork andlaying on buttered plate. Th ey harden immediately.Nuts and fruits may also be covered in a way which, while it is not exactlya glace, is delicious. Melt a portion of Karo fondant in a double boiler anddip in the nuts and fruits as above. As they harden dip again.Coloring for Candies

Wh en making candies, coloring matter is desired, to lend a pleasing variety.Perfectly harmless yellow, green and pink may be used. Saffron will give theyellow tint; spinach and beet leaves crushed and boiled in a little water willgive green; and the juice of strawberries, raspberries and blackberries orelderberries will give varying shades of pink in summer, whili! that of cran-berries may be used in winter.Popcorn Balls and Fritters

After the corn has been popped, take from the quantity any uncooked or par-tially cooked grains, being sure to have only fine, large, puffy ones. To onecup Karo allow one tablespoon vinegar. Boil together until it hardens whendropped in cold water. When ready pour over the popcorn while hot. As soonas cool enough to handle, butterthe hands well and form themass into balls. Tomake Popcorn Fritters, form the mass into flat, round cakes instead of balls.

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GENERAL CONTENTSPAGE PAGE

Su ggestions . . . . . . 4 G ravies. . 21?vI ensuring D irec tions . 5 Ment Snuces .21Brend and Rolls. CI C. 5 Icc C reams . .23Griddle Cakes and Warnes 7 Ices . 23Fritters . 9 Beverages . 24Cakes nnd Cookies 10 Entrees. .25F illings (or Layer Cakes .14 soumes . . 27Pies . 15 Omelets . 28Puddings 17 Soups . 29C ustards .19 Inva lid. Recipes (or tbe . .31Swee t Sauces . .20 Candy-Making .32

INDEXAngel Cake 10 Coffee Cu stard .20Apple Dumpling. Baked .18 Coffee auce .21Apple soum: .27 Coloring (or Candies .38Asparagus Soup .29 COlllanche .38Baked Parsnips .29 Corn Cakes 8B.ked Sweet Potatoes .29 Corn Fritters 9Banana Sauce .20 Corn Gems 6Blackberry Pie 15 Cornstarch Cakes .12Blanc ange .17 Cornstarch Cakes. Icing 12Boiled Apple Puddinc- 18 Cornstarch Pudding .17Bo s ton Baked Beans .29 Cran berrj' Pic 15Brandy Sauce . 21 Cream Drops. Karo .37Brbwn Bread 7 Cream Fillinc- . 12Brown Icinc- . 14 Crea m Puffs .12Bu ckwhea t Cakes 8 Cream Toast .31Bu tter Candy .37 Cream of Celery Sou p .30Buttersco tch. Karo .37 Cream of Chicken Soup .29Cafl! Frappe . . 23 Cream of Corn Soup .30Candy for Pullin!!. Karo . .36 Cream of Tomato Soup .31Candy. Karo. .36 Creamed Cabbage .28Candy. Soft . Karo . . 36 Creamed Chicken Gravy .21CaDer Sauce .22 Cream d Chicken ou Toast. . 25Caramels. Chocolate. .35 Creamed Codfish .26Caramels. Cream. Karo .35 Creamed Oysters . 26Caramels. Karo . . . . 34 Creamed Parsnips .28Caramels. Choice. Karo .35 Cream ed Spinach . 28Caramels. "Valnut . 35 Crullers 13Cheese Souml!. Kings fo rd .27 Cup Cake. Karo . .11Chicken Croquettes . 27 Cup Custard . 19Chocola te Blanc Mange .17 Curried E ggs .26Choco late Icing 14 Dand y Pudding 19Chocolate Larer Cake 10 Delicate Cake 10Chocolate Laj'er Cake Filling . 10 Delicate Custard 17Chocolate Sauce .20 "Divioit),. 01 .34Christmas P udding 18 .. Divinity," Karo .35Clam Fritters 9 .. Divinity." New Sweet . 34Cocoanut Pie .15 E clairs . 12


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INDEX- ContinuedE ggnog. KaroFig FillingFilling. Karo.Flannel CakesFondant. Creams and Chocola tesFondant. Karo.Fondu . . . . . .French Ro lls .. .Fried Eggplan t .Frozen CompoteFro zen Custard .Fruit and Nut Filling .Fruit Cake. KaroFruit Fritters .F rui t Punch . . .Fud ge. Divinity .Fudge. Karo . . .Gin gerbread. Karo. HardGlace I\uts and FruitsGin ger CookiesGinger Snaps ..Graha m BreadGraham Muffins.Gr aham PuddingGrape Ice . . . .Gruel. Kingsford's .Ham OmeletHominy Fritters . .I ce Cream. Karo ..Ice Cream. Kingsford'sIced Coffee . .. . . .Ind ian Pudding. BoiledJelly herbetKokoanut Ka ndy. KaroLady Fingers . .Lemon PieL emon auce. Hot.L oaf Sponge CakeL obster Patties Lobster Sauce . . .Lunch MuffinsMacaroni MilanaiseMaple MousseMa rble CakeMillce Pic . .Mock CreamMock Cream PicMock Custard ..Mulled Grape JuiceNew Jersey GingerbreadNew York Cook iesNouga t. Karo .Oatmeal Scones ..

PAG E.25 14./-1 7. 32. 33. 25 7. 29. 24. 23 14.11 9.24.34. 33.13.38 13 13 5 6.18.24. 31. 28 9.23. 23.25.18.24.38.11. 15. 20. 10. 26.22 7. 27. 23. 11. 16.20. 16 19.24 12 13.388

Omelet au GratinOrange CustardOrange Tart .. .Oxtail Soup .. .O)'ste r Soup . . .P ancakes (French SI)'le) .Parke r House Rolls .Parsle), auce .. .Pean ut Candy . . .Pepperm in t CandyPie Crust. Plain .Pic Cru s t. Rieber .Pie. K aro . . . ..Pl ain Fritters . . .Plain Frui t PuddingPlain Karo Sauce ..Plum Pudding alicePoacbed Elfgs ilia KingsfordP opcorn Balls and Fritte rsPopovers . . . . . .. .Prune Whip . . . . . . .Pum pki n Pic . . . . . .Quick Buckwheat CakesRaisin Filling ..Rice Pancakes ..Roast Beef GravyRye BreadSalll' LunnSea Foam. KaroSbort Cake . ..Soup ilia Reinepani h OmeletSplit Pea SoupSpruce Bee rTaffyTaffy No . II .Tea Biscuit .Tea PunchTemperance PunchTipsy Parson .. .Tomato Toast u la KingsfordTomato Sa uce .. . .. .Tutti Frutti . . . . .. .Vanilla Icc CreamVegetables (to Sweeten) .Velvet SauceWafers. Karo . .WafflesWelsh RarebitWheat BreadWhite SauceYankee CakeYe llow Jack .Yum Yum P uddin lr

PAGE. 2'.19.16.30.3185.2237. 36. 15.15.169.19.21.21.26. 386 17.169. 148.2157376. 31.28.30.24. 36.366.24.25 17.25.22.23.23.29. 22.37 9 ..265.22. 12.36. 19


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MAZOLAA Pure Corn Oil for Salads and CookingMAZOLA is a pure, wholesome, vegetable oil refined especially forcooking purposes and for use in salad dressings and sauces. It is

made wholly from Indian corn by a process that was successfully perfectedafter years of persistent work .

Mazola meets the demand among careful hOllsewives for a vegetable fat totake the place of animal fats in the preparation of dishes for rhe family table.

Mazola is superior to butter or lard for frying . It stands the higher tem-perature required for frying withou t burning, and is far mon! economical.

Good cooks prefer it for making Breads, Pies, Cakes and Sances.For Salad Dress ings Mazo la eguals the best impo rted oils thot th ehousewife closses os luxur ies because they arc so ex pensive .

Special jJ faz ola Cook Book sent free on request


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Documents

Corn Products Cook Book