~.

!
-1
 Corn Products
Rec£pes
-t-ndoTsed by Oscar oftlw Waldor[llsfona

Published 0/
CORN PRODUCTS REFINING-CO
NEW YORK.
N.Y.
 Endorsement
THE RECIPES contained in this Cook Book have my
hearty endorsement. 7'hey will prove delicious additions
to the home menu.
START WITH THE RIGHT PRODUCTS

T HE importance of good wholesome food economically prepared

cannot be ovel'"estimated. Nor should the appetite-value of
variety be neglected. And variety in the dilily menu is frequently
difficult of achievement:
These two things-wholesomeness and variety-have been our chief
concern in compiling these recipes and we feel that the busy house-
wife will find in this little book a very real help in the problem of the
family table.
Probably no cook book has beer. 6iven mr-e thought. nor have its
recipes been more scrupulously tested. than :his edition of the e0en
Products Cook Book. All ingredients used are purt>. wholesome, eCOll-
omical" and have the highest food values.
M AZOLA is used for deep frying, sauteing, shortening and
salad dressing. In frying it is much more economical
than butter, lard or suet-Mazola never carries the flavor from
one food to another and can be use_d over and over again to the
very last drop. In shortening use one-quarter to one-third less
Mazola than of the ordinary shortening fats. Mazola is packed
in pint, quart, ~-gallon, and I-gallon tins.
ARGO AND KINGSFORD'S CORN STARCHES are especially good
for making desserts and are used by ~ood cooks for thickening
~avies and sauces. They give a nch, creamy consistency.
These com starches also give a fine texture to bread, biscuits,
cakes, and cookies-and make pie crusts light and flaky.
IURo is daily used in millions of homes for the table as well as
for general cooking, preserving, and candy making. There are
three Karos, packed in I~-pound, 2U-pound, 5-pound and 10-
pound friction top tins.
IURO (blue label) is used as a spread for bread, hot bis-
cuits, griddle cakes, and waffles, and for general
cooking and candy making.
JURO (red label) is used for preserving, cooking, and
candy making.
IURo (Maple Flavor, green label) appeals especially to
those who like the good old maple taste and at the
same time want a syrup with plenty of substance.
You will find IURO, MAZOLA, ARGO and KINGSFORD'S pure
and uniform-this book tells you how to use them to the very
best advantage.

"
 WHITE BREAD
6 cups Flour 2 tablespoons Mazola
2 cups Argo or Kingsrord's Yo Yeast Cake
Cornstarch y.f cup Lukewarm Water
2 teaspoons Salt I pint !ilk

SCALD the milk and cool till lukewarm. Sift the flour, corn-
starch and salt together; rub in the Mazola. Dissolve the
yeast in the lukewarm water; add it to the milk and stir in the
dry ingredients. Knead on a floured board for twenty-five min-
utes. Place in an oiled bowl, rub the top very lightly with
Mazola, cover loosely with a soft cloth, and rise over night. In

5
 Com 'Prooucts 'Recipes ~
the morning mould quickly into loaves and put into oiled
pans. Rise till double in bulk and bake in a medium oven.
Lukewarm water may be substituted for all, or part, of the
milk, and one tablespoon of Karo (Crystal \\"hite) may be
added to the milk when mixing.

BROWN BREAD
2Yo cups Yellow Cornmeal 2 teaspoons Baking Powder
Yo cup Argo or Kingsford 's I teaspoon Salt
Cornstarch I cup Karo
Yo cup Flour 3Yo cups Sour Mil k
Yo cup Rye Meal

SIFT the dry ingredients together till thoroughly mixed. Add

the Karo and stir in the sour milk. Mix well and steam
four hours.

________~____~----~--~--
 ~Com 'PrOductS 'Recipes ~
\
OATMEAL BREAD
I cup Flour I teaspoon Salt
I cup Corn Meal 1;1 cups Milk
2 level tablespoons Baking 2 tablespoons Karo
Powder 3 tables poons Mazola
I cup Cooked Oatmeal or I Egg
Rolled Oats

SIFT dry ingredients, stir milk into cooked oats, add K aro,
Mazola and egg, beaten light. Stir liquid into dry ingre-
dients. Bake in a shallow pan in a moderate oven forty to
forty-five minutes.

GRAHAM BREAD
• cups Graham Flour
3 cups Wheat Flour
I cup Argo or Kingsford's
Cornstarch
2 teaspoons Salt
4 tablespoons Karo
2 tablespoons Mazola
I Yeast Cake
;1 cup Lukewarm Water
I quart Mil k

SCALD the milk and cool till lukewarm. Sift the dry ingredi-
ents together and rub in the flour . Dissolve the yeast in
the lukewarm water, and add it and the Karo to the milk.
Beat in the dry ingredients and beat twenty minutes . Cover
and rise over night. Make into loaves with as little handling
as possible. Put in pans oiled with Mazola, let rise till more
than double in bulk and bake in a moderately hot oven.

7
 CORN BREAD
I cup Com Meal 3 teaspoons Baking Powder
y, cup Boiling Water I Egg
z cups Wholewheat Flour z tablespoons Mazola
I teaspoon Salt ;i cup Ka.ro
~ teaspoon Soda IJ1 cups Sour Mille
SIFT corn meal, moisten with boiling water, cover and let
cool (over night if desired). Sift dry ingredients together.
Beat egg light, add Mazola, Karo and milk. Stir liquids into
corn meal, then stir into dry ingredients. Put in pan oiled
with Mazola and bake in moderate oven.

PARKER HOUSE ROLLS

2 cups Milk
~ cup Karo (Crystal White)
I tablespoon Mazola
IY, teaspoons Salt
z Egg Whites
z Yeast Cakes
, / cup Lukewarm Water
cups Flour, including 3 table-
spoons of Argo or Kings-
ford's Cornstarch

SCALD the milk. Pour into the mixing bowl, and add the
Karo (Crystal White), salt and Mazola. When lukewarm
add the beaten whites of the eggs, the yeast dissolved in the
:varm water, and enough flour to make a thin batter. Beat
thoroughly, cover, and rise till about double in bulk. Add
enough flour to make a dough just as soft as can be handled.
Turn onto floured board and knead until it is spongy and elas-
tic. Let it rise till triple in bulk. Turn onto a well-floured
board and roll out li~htly about half an inch thick. Cut with
a biscuit cutter prevIOusly dipped in flour. Dip the handle of
a case knife in flour, and with it make a crease through the
middle of each piece. Brush over half of the top of each piece
with Mazola and press the edges together lightly . Place in a
pan one inch apart. Cover, and let rise till light. Bake in a hot
oven twelve to fifteen minutes.

BAKING POWDER BISCUIT

z cups Sifted Pastry Flour Yoteas poon Salt
4 level teaspoons Baking 2tablespoons Mazola
Powder ~ cup Milk

pUT the sifted flour into a fine sieve, add the salt and baking
powder and sift into a mixing bowl. Put the Mazola into
one-half cup of milk and stir it into the flour. Cut it througl\
and through with a knife, toss out on a floured board and
knead it gently but effectually until it is soft and will not stick
to the board.
Use flour to prevent sticking, but do not knead flour in the
dough. Pat it gently with the rolling pin until half an inch
thick, less rather than more, for there should not be much ex-
cept the two crusts. Cut economically that there may be but
few trimmings. Work these together for the last and simply
pat into shape. Sake in a hot oven about ten minutes.
•

~.....Com 'ProiJucts 'Recipes ~

CORN BREAD
I cup Com Meal 3 teaspoons Baking Powder
y, cup Boiljng Water I Egg •
2 cups Wholewheat Flour 2 tablespoons Mazola
I teaspoon Salt ;i cup Karo
~ teaspoon Soda Iy.j cups Sour Milk
SIFT corn meal, moisten with boiling water, cover and let
cool (over night if desired). Sift dry ingredients together.
Beat egg light, add Mazola, Karo and milk. Stir liquids into
corn meal, then stir into dry ingredients. Put in pan oiled
with Mazola and bake in moderate oven.

PARKER HOUSE ROLLS

2 cups Milk
y.j cup Karo (Crystal White)
I tablespoon Mazola
IY, teaspoons Salt
2 Egg Whites
2 Yeast Cakes
-/ cup Lukewarm Water
cups Flour, including 3 table-
spoons of Argo or Kings-
ford's Cornstarch

SCALD the milk. Pour into the mixing bowl, and add the
Karo (Crystal White), salt and Mazola. When lukewarm
add the beaten whites of the eggs, the yeast dissolved in the
;varm water, and enough flour to make a thin batter. Beat
thoroughly, cover, and rise till about double in bulk. Add
enough flour to make a dough just as soft as can be handled.
Turn onto floured board and knead until it is spongy and elas-
tic. Let it rise till triple in bulk. Turn onto a well-floured
board and roll out li~htly about half an inch thick. Cut with
a biscuit cutter prevIOusly dipped in flour. Dip the hanole of
a case knife in flour, and with it make a crease through the
middle of each piece. Brush over half of the top of each piece
with Mazola and press the edges together lightly. Place in a
pan one inch apart. Cover, and let rise till light. Bake in a hot
oven twelve to fifteen minutes.

BAKING POWDER BISCUIT

z cups Sifted Pastry Flour 7f teaspoon Salt
4 level teaspoons Baking z tablespoons Mazola
Powder ~ cup Milk

pUT the sifted flour into a fine sieve, add the salt and baking
powder and sift into a mixin~ bowl. Put the Mazola into
one-half cup of milk and stir it mto the flour . Cut it througl\
and through with a knife, toss out on a floured board and
knead it gently but effectually until it is soft and will not stick
to the board.
Use flour to prevent sticking, but do not knead flour in the
dough . Pat it gently with the rolling pin until half an inch
thick, less rather than more, for there should not be much ex-
cept the two crusts. Cut economically that there may be but
few trimmings. Work these together for the last and simply
pat into shape. Bake in a hot oven about ten minutes.
po
•

Com Prooucts Recipes

LIBERTY BISCUIT
2 cups Fleur ;{ CUD Mazola
~ teaspoon Soda I CLIp S'mr Milk
I teaspoon Baking Powder

SIFT dry ingredients three times. Add m.)st of milk to Ma-

zola. Into this stir liquids with fork. Add remainder of
milk, or even a little more, to make a soft dough . Turn
on floured board and knead lightly into shape. Roll three-
eil,?:hths inch thick and cut in two-inch circles. Bake fifteen
minutes.
BRAN BISCUIT
2 cups Flour 2 t ablespoons Karo
6 teaspoons Baking Powder ;{ cup Mazola
IY, teaspoons Salt I cup Bran I cup Mille
SIFT first three dry ingredients, stir in bran. Put liquids to-
gether and stir into dry ingredients, adding milk tc> make
a soft dough. Knead and roll out as in Liberty biscuits.

CORN GEMS
I pint Corn Meal I teaspoon Soda 2 Eggs
IY, cups Flour I teaspoon Salt
y, cup Argo or Kingsford's I p;nt Buttermilk
Cornstarch IY, tablespoons Karo
2 teaspoons Baking Powder ;{ Clip Mazola
SIFT dry ingredients together. Add Karo and beaten egg to
buttermilk and mix quickly with dry ingredients. Cut in
the Mazola last. Bake in gem pans oiled with Mazola .

.9
.,..

Corn ?rooucts 7?ecipes

GRAHAM MUFFI IS
y. cup F lour
y. cup Argo or Ki ngs ford' s
Cornsta rch
I cup Gra ham F lour
2 tab lespoons Ka ro
3 teaspoons Baki ng Powder
I teaspoon Sa lt
I cu p M ilk
I Egg
I ta bl espoon Mazola

SIFT all the d ry ingredients t ogether till thoroughly mix ed .

Bea t t he egg till light and add it to the milk and Ka ro .
Stir quickly in to the dry ingredients and cut in the Mazola
last. Bake in mu ffi n pans in a modera te oven .

11
 B CK\\HE T C KE
I quart Bu ckwheat Fl ou r H Yeast Cake
}~ cu p Argo or Kin gs ford 's }~ cup W arm Water
Co rn sta rch I tablespoon Karo
3 tea poons Sa lt y. q uarr W arm v\ ater

SIFT th e dry ingredients toget her. So ft en th e yeas t in th e

wa rm wate r, and add it and the Karo to the rest of the
water. M ix \yith th e buckwhea t fl our, bea t eigh t minutes and
ri se over night. In the mornin g ad d wa rm water to make thin
enough to pour onto the griddl e.

12
 Com 'ProiJucts 'Recipes Q
WAFFLES
1Y.cups Flour z Egg Yolks
y. cup Argo or Kingsford's IY. cups Milk
Cornstarch z tablespoons Mazola
4 teaspoons Baking Powder z Egg Whites
1 teaspoon Salt

SIFT dry ingredients together. Beat egg yolks, gradually

add milk, th en Mazola. Stir liquids into dry ingredients
and beat well. Fold in whites of eggs , beaten stiff. Have waf-
fle iron hot and well greased with Mazola.

FLANNEL CAKES
IY. cups Flour I teaspoon Salt
y. cup Argo or Kingsford's I tab lespoon Mazola
Cornstarch r tablespoon Karo
3 teaspoons Baking Powder r)lf cups Milk I Egg
SIFT the dry ingredients. Beat th e egg light, add M azola,
Karo and milk . Stir liquids into dry ingredients. If sour
milk is used, substitute Yz teaspoon soda for I teaspoon of
baking powder . Bake on hot griddle.

CORN MEAL CAKES

Y.wpC~m~ I Egg
I CLIp Flour I tablespoon Karo
3 t easpoons Baking Powder 1 tablespoon Mazola
K teaspoon Salt I cup Milk

SIFT dry ingredients. Beat el,!;g light, add Karo, Mazola and
milk. Stir into dry ingredients, and bake on hot griddle.

13
~Corn tp,.oiJucts 'Recipes ~~I
FRENCH TOAST
B EAT one egg until light, stir in one-half teaspoon of salt
and one cup of milk. Have ready about six slices of stale
white bread cut one-half inch thick. Dip them in the egg bat-
ter, turning until well moistened with the milk. Let them
drain and dip again if any batter is left, for they will soak up
quite a little without breaking.
Put into a shallow frying pan enough Mazola to cover the
bottom, and wh,en hot, stir in one-fourth teaspoon of salt; lay
the bread slices in and cook carefully until well browned; then
turn them over, and when the other side is browned, remove
to a hot dish and serve at once as plain egg toast, or spread the
slices with orange marmalade, jelly, or any hot, stewed fruit.

BOILED MILK SPONGE CAKE

2 Eggs I cup Flour I tablespoon Mazola
I teaspoon Baking Powder J{ teaspoon Salt
2 tablespoons Karo I teaspoon Lemon Extract
4 tablespoons Sugar ~ cup Milk

BEAT egg whites very stiff, add yolks separately, beating

well, then add sugar, continuing beating, and add Karo,
sifted flour, salt, and baking powder. When well beaten, add
flavoring and one-half cup boiling milk with M azola boiled in
same. Bake in loaf or layers and ice with thin icing. Do not
stir after adding milk. Bake in moderate oven. This makes
a fine jelly roll by spreading with jelly and rolling while warm.
 LAYER CAKE
;1 cup Mazola .. tablespoons Sugar
z Eggs ;1 cup Argo or Kingsford's
y, cup Milk Cornstarch
1}1 cups Flour lY, teaspoons Baking Powder
4 tablespoons Karo I teaspoon Vanilla

SIFT the flour, cornstarch and baking powder together.

Cream the Mazola and sugar together. Add the beaten
eggs, the vanilla and the milk and flour alternately. Beat well
and bake in layers in a moderately hot oven.

CUP CAKE
I cup Sugar 3 Eggs 2}1 cups Flour
~ cup Mazola ;1 cup Argo or Kingsford's
I tablespoon Cinnamon Cornstarch
I tablespoon Ginger 3 rounding teaspoons
I cup Karo Baking Powder
BEAT sugar and Mazola toge;:her. Add eggs, beaten separ-
ately. Add spice and Karo. Beat in dry ingredients sifted
together. Pour into gem pans and bake in very moderate oven.

POUND CAKE
y, cup Ma20la I teaspoon Baki ng Powder
lY, cups Flour. }1 cup Milk
Y, teas ~~on Salt 4- Eggs
y, cup Karo Flavoring to taste
y, cup Sugar
Mix in the usual way and bake in small tins in a moderate oven

15
-

~1l'/S',)~Corn 'Products 'Recipes ~,,:

CIN AMO COFFEE CAKE
SIFT t ogether I ~ cu ps Flour,;{ t easpoon Salt, 2 table-
spoons Karo, 2 t easpoons Baking Powder, rub in 2 t able-
spoons Mazola, beat I egg with ~ cup milk; stir into the
above mixture; put in a shallow pan. With a spoon mix 2
tablespoons Mazola, I of flour, 3 of sugar, ¥ of cinnamon and
a pinch of salt. When well mixed spread on top of dough
and bake about 20 minutes.

GINGER BREAD
I cup Brown Sugar 2~ cups Flour
I cup Karo I tablespoon Ground Ginger
~ cup Mazola I teaspoon Ground Cloves
~ cup Argo or Kingsford's I teaspoon Soda
Cornstarch I cup Sour Milk
MIX the sugar and Karo and place on stove. As it warms
add the Mazola. Add the dry ingredients sifted together,
and last the sour milk. Beat well and bake in a moderate
oven .
GINGER BREAD SAUCE
~ cup Karo (Crystal White) I teaspoon Cinnamon
;1 cup Water ?ll cup Whole Seeded Raisins
I tablespoon Suga r ~ Lemon, Juice and Grated
Allow to come to a boil; then add Rind.
Stir well and serve while hot.

16
 CREAM FILLING
Z tablespoons Argo or I Egg-Yolk only
Kingsford's Cornstarch teaspoon Vanilla
I pinch of Salt tablespoon Karo
I cup Milk

MIX the cornstarch and the salt and mix to a smooth paste
with one fourth of a cup of the nlilk. Scald the rest of the
milk, and add to the cornstarch. Cook in a double boiler
twenty minutes. Add the beaten yolk of the egg and cook
long enough to set. Remove from the fire and add the
vanilla and Karo. If the mixture has been carefully stirred
while thickening it will be smooth. If lumpy, strain, cool
and fill the cold puffs.

CREAM PUFFS AND ECLAIRS

Yo cup Boiling Water I cup Flour, which includes
Z Eggs lYo tablespoons Argo or
4- tablespoons Mazola Kingsford's Cornstarch

pUT Mazola and boiling water in a saucepan, add the

flour and cornstarch well mixed, .all at once, and cook till
it leaves the side of the pan. Remove from the fire, cool by
beating, and when cold, beat in, one at a time, the unbeaten
eggs. Line a baking sheet with oiled paper. Drop the
batter in rounds on it and bake in a hot oven for thirty
minutes. When cold, split and fill with whipped cream or
the cream filling.

17
 Com 1Jroduets :Recipes

CAKE FILLING
~ cup Rich Milk ;4 cup Sugar or Karo
I Egg, Yolk only (Crystal White)
I tablespoon Argo or Kings- I square Baker's Chocolate
ford's Cornstarch I teaspoon Vanilla
SCALD the milk. Melt the chocolate over wa ter. Beat the
egg, add the sugar and the cornstarch well mixed together.
Pour on the hot milk gradually. Add the chocolate and cook,
stirring constantly till it comes to the boiling point. Remove
from fire and add vanilla.

BOILED ICING
z t ablespoons Karo (Crystal I cup Granulated Sugar
White) ;4 cup Cold Water
STIR well, and then boil slowly without stirring until it
spins a thread. Pour on the stimy beaten whites of two
eggs and continue beating until very stiff. Add two table-
spoons of confectioner's sugar and beat until cold. Add
chocolate, nuts or fruit.

SIMPLE ICING
2 tablespoons Karo (Crystal I teaspoon Mazola
WhIte) Flavoring
z tablespoons Milk
Mix well and thicken with IJ4 cups confectiioner's sugar.

18
 MARGUERITES
~ cup Karo I CUp Sugar
J:1 cup Water z Egg Whites
~ cup Walnut Meats
Sufficient shredded Cocoanut to form right
consistency for ..iropping.

BOIL Karo, sugar and water until it threads. Pour slowly

over the well beaten white of eggs, beat two minutes, or
until thickened a little, then add nuts and shredded cocoanut.
When nearly cool drop a spoonful on top of small cracker or
Five o'Clock Tea, and brown in a moderate oven.

SPICED COOKIES
I cup Flour I Egg
;1 cup Argo or Kingsford's ~ teaspoonful Ground
Cornstarch Cmnamon
z tablespoonfuls Karo ;1 teaspoonful Ground
z tablespoonfuls Mazola Cloves
y.; teaspoonful Baking J.i teaspoonful Salt
Powder J.i cup Cold Coffee
SIFT Hour, cornstarch, salt and baking powder in a bowl,
add Karo, Mazola, spices, egg and coffee, mix lightly,
then knead on board a few minutes, roll out thin, cut in
rounds, brush over each with e~g, and sprinkle over top with
granulated sugar; bake in medIUm hot oven till done.

19
po

&~Com 'ProiJucts 7?ecipes

GINGER COOKIES
cup Mazola
I 2 tablespoons Ginger
cup Brown Sugar
I 2 t easpoons Baking
y. cup Karo Powder
4 E ggs 3 cups Flour

WARM the Karoand sugar and add the Mazola. Beatup the
eggs and add to the first mixture; then add the ginger and
the flour and the baking powd er. Beat hard and add enou~h
flour to roll out. Bake in a quick oven. (Substitute LaSSies
for Karo if molasses Havor is preferred, and use one-half
teaspoon baking soda in place of baking powder.)

FINE ARGO COOKIES

y. cup Flour
2 tablespoonfuls Argo or
Kin gsford's Cornstarch
I tabl espoonful Suga r
I tabl espoonfu l Karo
I tablespoonful M azola
2 Yolks of Eggs
y.\ Lemon Rind (grated)
y.\ teaspoonful Baking
Powder.
y. teaspoonful Salt

SIFT Hour, cornstarch, salt, and baking powder in a bowl,

add Karo, sugar, Mazola, and yolks with the lemon,
mix all with hand to a round ball and smooth. Roll out very
thin, cut in shapes, brush over with the white of egg, and
sprinkle chopped nuts and granulated sugar over top; bake
in medium hot oven till done.

2C
 Corn 'Prooucts 1?ecipes

KARO COOKIES
Icup ";:aro I teas poo n Gi nger
Icup l3 rown Suga r 2 teaspoons Soda
:xcup Mazola 2 teaspoons Cinn a mon
~ Clip Swee t or So ur r"lil k I te aspoon Salt
FLOUR to make a soft dough, ro ll thin , Clit with cool:y
cutt er, and bake in a slow oven. Suga r can be sprin kled
over t op for va riety . Chopped nuts or raisins can be added .

21
~ Com 'Products 'Recipes ~~~
FROZE C STARD
I quart Rich Mi lk 2 teaspoons Argo or Ki ngs-
I handful Raisins ford's Cornstarch
Yo cup Suga r Yo cup Tut Meats, chopped
Yo cup Karo 2 teas poons Vallllla
3 Eggs

H EAT the raisins in the milk in a double boiler for t we nty

minutes. Make a custa rd of th e other ingred ients, addin g
the nut meats when cold. Freeze as ice cream. This may be
varied by add in O' chopped figs , dates , etc.

22
fi!!Jj Corn ifJrOducts 'Recipes ;.; '. .
~ )~
CAFE FRAPPE
~ cup Karo (Crystal White) I tablespoon Argo or Kings-
I quart Strong Coffee ford 's Cornstarch
I quart Crea m
COOK the cornstarch in the coffee till thickened. Add the
Karo and, when cold, add the cream. A little sherry may
be stirred in before freezing . Serve in sherbet or champagne
glasses.

MAPLE MOUSSE
Yo cup Karo (Maple Flavor) I Cup Cream
I or 2 Eggs
HEAT the syrup and pour over the beaten yolks of the eggs,
stirring briskly. Whip the cream and the white of the egg
and fold into the first mixture . Pack in ice and salt and stand
several hours without stirring. (Serves four .)

FROZEN COMPOTE
I pint Boiling Water I cup Shredded Pineapple
I cup Sugar I cup Mashed Strawberries
}{ cup Karo (Crystal White) I largo:: Banana, mashed
I Shredded Orange Juice of I Lemon

D ISSOLVE the sugar in the water and add the Karo.

over the fruit and freeze as ice cream.
Pour

23
 Corn rproi)ucts :Recipes
vs"""".-...
VANILLA ICE CREAM
2 E ggs I pint Milk 2 tables poons Karo
I pint Cream ~ teaspoon Salt
I tabl es poon Argo or Kings-' I tables poon Suga r
ford's Cornstarch I tablespoon Vanilla
MIX the cornstarch with the sugar and add to the slightly
beaten eggs. Pour on the milk slowly, add the Karo and
the salt, and cook over water till thoroughly done. Add the
vanilla. When cold add the cream and freeze.

COFFEE CUSTARD
I pint Milk I cup Strong, Hot Coffee
jI.\ Clip Karo (Crystal White) I t a bles poon Argo or Kings-
2 E ggs ford 's Cornstarch
HEAT milk and Karo to boiling point. Add the eggs, well
beaten, the coffee and the cornstarch mixed till smooth
with a little cold milk. Stir till it thickens. Pour into glasses.
When very cold serve with whipped cream.

CUP CUSTARD
3 cups Milk 2 Eggs ~ teaspoon Argo or Kings-
2 tablespoons Sugar ford's Cornstarch
2 t ablespoons Karo Pinch of Salt
MIX the cornstarch with the sugar and add to the slightly
beaten eggs. Pour on the milk slowly, add the Karo
and the salt. Fl avor to taste and set in cups of water in the
oven to cook till thick.

24
 CORNSTARCH PUDDING
3 cups Scalded Milk Yl cup Sugar 2 Eggs
6 level tablespoons Argo or J1 teaspoon Salt
Kingsford 's Cornstarch I teaspoon Vanilla

MIX the cornstarch with a little cold milk. Stir the hot
milk slowly onto the cornstarch and stir over water till
it thickens. Cook eight minutes. Beat the eggs slightly,
add the sugar and salt. Add the cornstarch mixture to the
eggs, and cook, stirring constantly, one minute longer.
Remove from fire, add the vanilla. Serve cold with cream
and sugar. (Serves six persons.)

CHRISTMAS PUDDING
J1 pound Shelled Almonds lYo pounds Bread Crumbs
Yo pound Candied Orange Peel 2t:\ cups Flour
3 pounds Raisins X cup Argo or Kingsford's
3 pounds Currants Cornstarch
t:\ cup Mazola I ounce Mixed Spices
I pound Brown Sugar 8 Eggs
I cup Karo Milk to bind all together

CHOP the almonds, orange peel, raisins and currants.

Add the rest of the ingredients. Tie in a floured bag and
boil for eight hours.

25
 Corn PrOducts Recipes

GRAHAM PUDDING
U cup Karo U cup Sour Milk
U cup Brown Sugar U teaspoon Soda
7:\ cup Mazola I cup Raisins I Egg
IU cups Graham Flour Spices to taste

STIR sugar and Karo together, add the Mazola and egg,
well beaten. Stir in flour and sour milk, in which soda
has been dissolved. Add spices and raisins, well floured, last.
Steam four hours. Serve with plain Karo sauce, made as follows:
Mix 4 tablespoons Mazola, I pinch of salt, and I cup dark brown
sugar together. Add the beaten yolk of I egg, I cup Karo, I cup
cream, and I tablespoon Argo or Kingsford's Cornstarch. Boil till thick.

CRULLERS
3 cups Flour I cup Sugar
7:\cup Argo or Kingsford's
Cornstarch
2 teaspoons Baking Powder
U teaspoon Soda
IU teaspoons Salt 3 Eggs
U teaspoon Nutmeg or
Cinnamon
2 tablespoons Karo
3 tablespoons Mazola
2 teaspoons Vanilla
I cup Thick Sour Mille

SIFT dry ingredients. ' Beat eggs light. Add Karo, Mazola,
vanilla and sour milk. Stir liquids into dry ingredients and
add flour to make a soft dough. Roll one-quarter inch thick,
clit and fry in hot Mazolq. . .If desired substitute I cup rye flour
and add one-half square melted chocolate for chocolate dough-
nuts •
•

26
 DOUGHNUTS
IYJ cups Flour
y.f cu p Argo or Kings ford's
Cornsta rch
I teaspoon Sal t
4 teaspoons Ba kin g Powder
2 tables poons Karo
4 ta bles poons Suga r
I Egg Yolk
2 Egg W hites
3 ta bles poons Mazola
1 teJlspoon Vanilla
;4 cup Milk

SIFT dry ingredients . Beat ego-s, add Mazola , fl avoring ~ nd

milk. Stir liquid s in to dry ingredjents . F lour to make soft
dough . Roll one-quarter in ch thick, cut and fry in deepMazola.

27
,.

~""'-. Corn 'Proaucts Recipes

FRE CH FRIED POT TOES

WASH and pare potatoes . Cut lengt hwise in sl ices, then i:1
stri ps one-fourth inch through . 'oak in cold wa ter not
less than one hour, longe r is better. 'Wipe dry bet wee n towels.
Fry in deep Mazola , drain on brown paper and sp rinkle with
salt . Serve hot.

SHREDDED POTATOES
pOTATOES are cut in long, thin shreds less than quarter the
size of F rench fri ed and cooked in the sa me way.

SARATOGA POTATOES
THE/otatoes are cut in very thin slices, soaked as above and
ffi e in deep 1azola .

28
 Com 'ProiJucts :Recipes ~
LATTICED POTATOES
pOTATOES are cut with a vegetable slicer which comes for
this purpose, and are cooked the same as French fried.

PINEAPl?LE FRITTERS
I cup Flour
2 tablespoons Argo or
Kingsford's Cornstarch
I teaspoon &~ing Powder
U teaspoon Salt
z Eggs
Y. cup Milk
2 tablespoons Karo
I tablespoon Mawla
8 slices of Pineapple

SIFT the dry ingredients. Beat the eggs thoroughly, add the
milk, Karo and Mazola. Stir the liquids into the dry in-
gredients.
If fresh pineapple is used, wash, pare, and slice thin and
with apple corer remove the center. Dip in batter, remove with
fork and fry in deep, hot Mazola. Drain on paper and dust
with sugar. If canned pineaPl?le is used it is well to cut the
large slices in half and then spltt with sharp knife, making four
fritters from one slice of pineapple. The syrup or fruit juice i3
heated and thickened with a little Argo or Kingsford's Corn-
starch and served around the fritter. Or put a spoonful of
Karo (Crystal White) over the fritter and sprinkle with shred-
ded cocoanut.
~~Com '!toi)ucts 'Recipes ~
CHICKEN CROQUETTES
Ipint Finely Chopped 2 tablespoons Argo or
Cold Chicken Kingsford's Cornstarch
I teaspoon Salt I teaspoon Onion Juice
U teaspoon Pepper I ta,blespoon Lemon Juice
I cup Cream I pint ~read Crumbs
4 Eggs 3 tablespoons Mazola
M~X the Mazola and cornstarch, add the cream and cook
over moderate fire till it thickens. Add meat and season-
ing~ :..ld boil for two minutes. Pour over two eggs, well
beaten; when thoroughly mixed, cool. Shape into croquettes,
dip in crumbs, then in egg, and in crumbs again, and fry in
deep, hot Mazola.

MEAT CROQUETTES
2 cups Chopped Meat, Salt, Pepper and Onion
Fish or Chicken Juice to taste
I cup Thiele White Sauce Nutmeg, a few grains
M IXSpread
meat with the hot, white sauce and season to taste.
on platter to cool. When cold shape into cylin-
ders, roll in bread crumbs, then in egg and again in bread
crumbs. Fry in Mazola and drain on brown paper.
Serve with a thin, white sauce or tomato sauce. Chicken
croquettes may be seasoned with a little celery salt, and fish
may have a dash of lemon.
·
t

PIE CRUST
2 CUp S Fl our Pin ch o f Salt
y, CliP lazola Ice Wa te r

W ORK M azola well in to th e fl o ur a nd sa1t , <l eld eno ugh

ice wate r to holel toge th er, a bo ut one fourth o f a cup;
roll cru st our a t once .

33
 Com Prooucts J?.ecipes

STRAWBERRY SHORT C KE
MAKE a dou gh as for baking powder biscu it. \\' hen well
kneaded, roll out one-fourth inch thick and cut \~\' ith a
cutter four inches in di ameter.
Bru sh half of the cakes with Mazola, cove r with the remain-
ing half and put close togeth er on a fl oured baking pan . I3ake
about t en minutes . Crea m together one ta blespoonful butter,
2 tablespoonfuls i\lazola, ~{ cup powdered sugar, and one
quart or three pints of strawberries, rinsed and hulled. Lay
asid e the largest berries , about half in all, slice th em and
sweeten slightly with powdered sugar. Keep them \varm on
back of stove . Mash th e remaining berries and hea t in a sauce-
pan over hot water, not enough to cook them, merely hot
enough to soften.

BAKED APPLE DUMPLI G

pEEL and core the required number of tart apples and
cover each with a good crust. Put in a baking pan and
pour over each a little Karo (Crysta l White). Turn into the
pan one cup brown sligar and two cups of hot water. Baste
dumplings from time to time, till apples are soft and crust a
rich brown.

34
 MAYO
2 Eggs, Y olks only
I pi nt of Mazola
I teas poon of Mu stard
v
I dash of Cayenne or ' hite
Pepper or
7f teaspoon Papri ka
AISE
I teaspoon of Sal t
2 ta blespoons each of Lcmon
Juice and \ inegar, or
4 tabl espoons of Vinegar (a ny
fl avored vin egar may bc
used) .

H AVE all ingredients and mixing utensils cold. M ix d ry

ingredients. Add egg yolks and when well mixed, add
7f t easpoon of v inegar. Add M azola dro p by drop until
the mixture begins to thicken, bea ting slowly . As soon as the
mi xture thickens, add the remainder of the vinega r a li t tle at a
time. ow beat in the remainder of the Mazola gradu ally un ~ i l

35
all is used . The mayonnaise should be thick enou gh to hold its
shape . Put in a glass jar and cover close. Place in the ice box
to be used when needed. It will kee p for weeks . Do not stir
it when you open it; take out as much as you need with a
t ablespoon, and close the j ar.

HOLLA DAISE SAUCE

BEAT the yolks of 4 eggs and bea t in gradually J.1 cup
Mazola. Add Y.l t easpoon salt, a d as h of paprika and
H cup boiling water. Cook over boiling water, stirring
slightly until thick, adding gradually the juice of J.1 lemon.
Serve hot or cold with hot or cold as paragus, artichoke,
boiled fish or sa lads.

36
 Com froaucts 'Recipes~
VINAIGRETTE SAUCE
Yolk of Hard Boiled Egg I even teaspoon of Whi~c
5 tablespoons of Mazola Pepper
z tablespoons of finely . 3 tablespoons of Tarragon
chopped W hite Onion Vinegar
I teaspoon of Salt

TOMazola.
the smoothly mas hed egg yolk, add gradually the
When thoroughly mixed, add the vinegar, salt,
and onion juice. Serve with boiled or baked veal, or calves'
head.

FISH SALADS
ANY
to
cold fish or shell fish may be combined, cup of meat
~
I
cup of mayonnaise, with seasoning to taste and
served on lettuce.

DELMONICO SALAD DRESSING

TOCatsu!?;
~cup of plain French Dressing,.add teaspoon Tomato
I
teaspoon Worcestel'shire Sauce; ¥ teaspoon finely
I
chopped Green Peppers, and I Hard Boiled Egg chopped fine
or rubbed through a sieve. Mix and serve on fresh green
salad leaves.

17
ti:::;;{om 7+0Qucts 'Recipes ~~
CHICKEN SALAD
I cup Cold Chicken cut in even, medium sized pieces
~ to I cup Crisp Celery cut in thin one-inch pieces
z tablespoons French Dressing
~ cup Mayonnaise
z Hard-boiled Eggs, Olives or Pimentos
I head of Crisp Lettuce or Romain
z tablespoons Whipped Cream

pUT the chicken and celery in a cold bowl. Toss over them
French dressing, made 5 to I ofMazola and vinegar. Allow
to stand for a little while.
Serve on crisp lettuce or romain; add the mayonnaise, and
ga~nish with hard boiled eggs, olives or pimentos, cut in thin
StrlJ>s.
Whipped cream added to the mayonnaise gives a delicate
dressing.

RUSSIAN DRESSING
I cupful of Mayonnaise I tablespoon Chopped
I well coolced or canned Chives
Sweet Pepper, chopped z tablespoons Chili Sauce
not too fine I teaspoon Tarragon Vinegar

SEASON well with pepper and salt, add the vinegar and mix
all together.
!1!fJ Com 'ProiJucts 'Recipes ;;AJI'~\
~ )iW~'
POTATO SALAD
TOof zcrisp
cups of cold boiled potatoes, cut in cubes, add cur
I
celery cut lengthwise of stalk, then in one inc
pieces; pour over it z tablespoons of French dressing. LeI
stand a little. Serve on crisp lettuce or romain. Use U cup 01
mayonnaise or French dressing to cover; garnish with cold hard
boiled eggs cut lengthwise in eighths. Thinly sliced onions
may also be served with this salad.

SWEETBREAD SALAD
I cup Sweetbreads cut in cubes
~ cup English Walnuts cut in
medium thin, even slices
MIXtucewithleaves
~ cup of mayonnaise and serve on a bed of let-
in cucumber shells made of fresh cucumbers
out of which the seeds have been scooped with a spoon. Put
an extra teaspoon of mayonnaise on each portion.

MACEDOINE SALAD
This is a good way to use up small portions
of left-over vegetables.
EQUAL portions of cold beets, string beans, and potatoes
cut in cubes, or carrots, string beans, and potatoes, etc.,
or cauliflower, asparagus tips, or green peas may be combined.
Serve on lettuce with a French dressing.

39
J.b'~~(Qm 7toiJUCt8 'Recipes ~
SPANISH SALAD
CUT six Hard Boiled Eggs in halves lengthwise, take out
yolks and rub through a sieve. Rub to a paste with 2
tablespoons Chopped Chives and 2 of Cold Chicken, Ham, or
Tongue, and a tables~oon French Dressing made with Tarra-
gon Vinegar, I to 5. Form paste into balls, return to whites
of eggs, and serve on lettuce. Pour over French dressing.
Serve at once.
WALDORF SALAD
USE equal portions of Diced Apples and Celery, served on
Lettuce with French or Mayonnaise Dressing, garnished
with English Walnuts cut in quarters or thin slices.

NIPPON SALAD
Lettuce Tlu Druslng
I cup Hot Cooked Rice 6 tablespoons Mazola
1 Small Raw Onion, grated y. teaspoon Salt
Sardines, Anchovies or Herring, 2 tablespoons Tarragon
halved Vinegar
y. teaspoon Soya Sauce
BESPRINKLE the rice with the onion. Over this pour
half of the dressing. Cool, but do not chill. Arrange a
bed of crisp lettuce in a salad bowl; turn rice into it. Garnish
with the fish. Pour over this the remainder of the dressing.
Nippon Salad is nutritious and will serve as the main dish
for luncheon or supper.

40
 ..

TART R S CE
(For fri ed fish, oyste rs, crabs, sca llops, or entrees.)

I cup of Mayonnaise I ta bl espoon of Pa rslcy

2 ta bl espoons of Capers ]~ tablespoon of Onion J uice
2 tablespoons of Olives or fin ely chopped Shallots
2 tablespoons of Gherkins or White On ions

CIIOP capers, olives, gherkin s, and p:trsley very F.ne. fo ld

into the mayonnaise :ll1d serve cold.

41

.
 Corn tpro(Jucts Recipes

PRE CH DRE INC

tabl espoons ~Iazob. to I tabl es poon Flavored \ 'inega r
or Tart Fruit J uice, or
5 tab lespoons bzola to I tabl espoon Flavored \'inega r
or Tart Fruit 1uice
y. te:lspoon of Salt or ~ii xed Seasoning

p u T oil and salt in a cold bowl, mix thoroughly, add

vi nega r or fruit juice, beat up until it thickens ; pou r over
salad and serve,
,Try orange, lemon, grap~ fruit, or ptneapple jui ce in mixing
a French dressing to use with plain Ic!tuce, roma in, or endive.

42
 Karo for Preser'JIing

FRUIT IN THE DIET

FRUITS furnish necessary organic salts, pleasing flavor
and an attractive form of food. They contain water,
much body-building and body-regulating materials.

MEANS OF PRESERVING FRUITS

T evaporated
IlE drying process is that by which the water content
out of the fruit so th at there is not enough
i~

moisture to support the life of bacteria. The finished product

is shrunken, the color faded, th~ bright acid chang~d, and the
delicious flavor of the volatile oil may be wasted. The fruit so
trea~ed must be protected from the ·molds by storing in a cool,
dry place. Other forms of life may attacjc it, and it must
jinalJy be cooked before it can be eaten.
CoM stor.age is an-excellent way to keep fr.uits which ripen.
slowly. Apples, a few varieties of grapes and pears, and the ·
. citrus fruits may be kept this way.
Ileat or sterilization processes are the most elfecti~e way us~d
for keeping fruit. Ever since it became known that bjlcterial .. ..
decay can be prevented by heating to the boiling pOint of water · ~
(212° F.) long enough to kill the bacteria, this method has
·been suq:essfulJy used. .. .
..,

43
. .Com'Prooucts 'Recipes
SometImes the bacteria are in a "resting" state called spores.
These may not be killed by 'boiling, but would find good food
in a fru it put up without sy rup or in very t hin syrup. Because
of this, frui ts put up without sy rup are steril ized again for
three days , to be sure they will kee p. Fru its put up in medium
or heavy syrup do not need th is treatment because the syrup
boils at a higher temperature th an water, and the bacteria are
elthe; killed or can not live in t-he thick sy rup.

CHOICE OF FRUITS FOR CANNING<

PRESERVING AND JELLIES
CANNING
Use perfectly ripened, unbruised fru its when possible, in
order to get the best form, color and flavor.
Fruit may be canneo without syrup, with light, medium or
heavy syrup . See table for best results.
JAMS, MARMALADES, FRUIT BUTTER
Broken, bruised or over-ripe fruits which will not look well
canned may be used for t his purpose.
SPICED FRUITS
Fruits which are hard or lacking in flavor may be spiced or
pickled.
 7toduCt81?eCipes~
Com

JELLIES
. ~'k-~
In order to make a good jelly, it fruit must contain acid and
a substance called pectin.
Pectin is the essential jelly-making substance. Juices ex-
tracted from the raw fruit have not so much pectin as those
extracted from cooked fruits. The amount of pectin in fruits
varies ~reatly . There is apt to be less pectin in a rainy season.
There IS more pectin in the fruit just before it is ripe. The
ripening process weakens the pectin sq that you can not make
good jelly from over-ripe fruit.
Currants, sour apples, sour plums, crab apples, blackberries,
partly ripened grapes and quince.s, make good jelly. Peaches,
pears, strawberries and chemes are lacking in pectin and acid
to make good jelly. The juices of these fruits may be blended
with some juice of any of those containing plenty of acid and
pectin and a delicious jelly be made.

METHODS OF CANNING FRUITS

METHOD
The Open Kettle Method. The fruit i~ put in the kettle and
cooked in the syrup, then canned.
The Cold Pack Process. The fruit is prepared and put in the
jars, either with or without the syrup, and cooked under cover
so as to retain form and color, and greatly quicken the process.
By this process the fruit can be prepared for any need, and is
ready for use at a moment',:, notice. ,...

4S
~Com "Pro()ucts 'Recipes
ORDER
I. Sterilize jars and rubbers.
2. Prepare fruit carefully.
3. Sterilize fruit-
(a) Cooked:n syrup, then canned;
(b) In cans, .then add syrup.
4. Dry top of can.
s. Fit rubbers.
6. Put on top and fit tight.
7. Invert on table to cool.
8. Store in dark closet, as the light fades out the color.

STERILIZING JARS
While preparmg your fruit, sterilize the jars to put it in.
Put a wire or wooden rack, or even a folded cloth, in the bot-
tom of a pan. Stand your jars in this and cover them with
water. Cover and boil for a few minutes; keep them hot until
they are needed. Fruit should be sealed as near the boiling
point as possible.
SYRUP FOR CANNING
The tables will suggest the proportions of sugar and Karo to
use for the syrup. You may vary the proportion to suit the
taste. The best canned fruit is that which preserves the nat-
ural flavor of the fruit with as little extra sweetness as is palat-
able. Fruit preserved with Karo keeps this Havor.

46
 SMALL FR ITS
Open K ettle Jl/ethod. Make a syrup according to proportions
in the t able. Measure sugar, t hen Karo, then boiling \vate r
in sa me cup. Cook to a syrup. Put fruit carefu lly into syrup;
cook slmvly until soft enough to pierce with a straw.
Drop the fruit into sterilized cans, pour the boiling syrup
over it to overflowing. Insert a si lver fork between the fruit
and the jar in order to brea k up any air bubbles. Wipe top off
ca refully , slip on the dry rubber rin g, fit the cover and seal
quickly. Invert jar, to be sure that it does not lea k.
T he Cold P ack·Method. Put berries in sterilized jars and set
the jars on a wire or wooden rac k in the bottom of a steamer

·r ~
_"ON--""""''-
frl~l j
,...
~om 'PrOducts 'Recipes ~
containing enou gh warm water to reach to the neck of the jars.
Cover the steamer and boil un til the berries are cooked . Pour
off the jui ce that has collected in the j ar, measure, and add a n
eq ual measure of sy rup made of one-h alf Karo and one-half
suga r. Boil up togeth er, pour over the fruit in the jars. Place
the cover on the j ars loosely, steam again until thoroug hly
heated. Put the rubber on and cl amp the cover. If th e fruit
shrinks up much use the contents of one ja r to fi ll up th e others .
This method gives the best fruity Bavo r.
LARGE FRUITS
In canning large r fruits which are less juicy th an the small
fruits, th e t ables suggest the amount of water to be used . If
yo u use the cold pack method, a little water can be put into
the jars wh ile yo u a re cooking the fru it, then add ed to the
sy rup as in ca nning sm all fruits.

48
 CANNING

5 LL •. Lb.
Suga r ILb.ro
*Ka
Water
Time of
Doilin~
( Min.

Apples-sour. . ..... . ... ... I I 3 pts. IS to 20

Apricots . . . . . ... . . . ....... ~ j,~ I pt. 10 to IS

Berries ..... ......... ..... I I I Clip IS slow

Cherries ... . . ...... .. . ... . sour I ~ IX 1]/0 pts. IS
sweet I I
Currants .. . ... ... ..... . .. . 2 2 I pt. IS

Green Gooseberries . . ... .. .. 2 2 I pt. IS

Peaches ... ......... . .... . . X ~( I pt. 10 to IS

Pears . .. . . .. . ....... . .... . }:( X 1]/0 pts. IS

Pinea p pies . . . . .... . . . . . .. . j{ X l ).~ pts. 20

Plums . . ... . . .... . .. . . ... . 2 X I pt. 20

Prunes ..... ..... .. . . . ... . I I I pt. 20

Quinces .. .... .... ...... . .. I I 3 pts. 20 to 30

-
* Knro (Cryslal IVhilc).

49
 Corn 7+oaucts Recipes

JELLY MAKING
DEFINITION
The product should be clear, of a fine color, tender, quivery,
firm, wit h full, bright, fruity flavor.

PREPARING THE FRUIT

If fruit is so dusty it needs washing before it can be used, be
careful in handling it. Currants, strawberries, rasp berries,
blackberries, etc., should be placed gently in a sieve or col-
ander, and then dipped in a pan of water and allowed to drain
before picking over.
JELLY BAG
Take a piece oflight weight flannel, canton fl annel or double
cheesecloth sixteen inches square, and sew it in a French seam
to form a triangular bag. H em the top; z.t uniform distance
sew on to the hem three pieces of heavy tape to hang it by.
Use the rough side inside. Flannel makes the best bag.

COOKING THE FRUIT

Pick over fruit carefully. Put it into a stewpan or jar, mash
it a little so some juice will run out, and cook over a ve ry mod-
erate fire until the fruit is thoroughly cooked. The pulp
should look faded. Pour into a double cheesecloth or fl annel
jelly bag, wrung out of hot water, and allow it to drain. This
will make your first quality jelly .

50
 When the juice has about dripped out, the bag may be
squeezed and this juice made into jelly to be used in cooking.
It will not be clear as the first lot.
A second class jelly may be made by cooking the pulp a
second time. Put in a kettle, barely cover with water. Cook
thoroughly. Strain and test for pectin. Compare with the
amount of pectin in the first lot, and be sure there is enough to
make good jelly. If not, use this juice with enough fresh fruit
to get the reqUired amount.
TEST FOR PECTIN
Test your fruit juice to see if there is pectin enough. Mix
thoroughly one to two tablespoonfuls of 9~5 per cent. grain
alcohol with equal volume of your hot juice. Cool the liquid.
If there is pectin present, a gelatinous mass can be gathered on
a spoon. If not you can not make good jelly of theiuice.
COOKING THE JELLY
Measure juice and put on to cook in an open kettle for about
fifteen minutes. Measure syrup and sugar and heat it to boil-
ing point, add it to the jUice. Cook until it will form a jelly
or until the thermometer reads 2160 F. Pour into sterilized
jelly glasses . Cool and seal with hot paraffin as soon as it is
firm enough.
TESTING JELLY
Jelly may be tested by dropping a little on a cold plate. It i~
sufficiently cooked ifit thickens slightly.
STORING JELLY
,Store in a cool dark closet.

51
" C o m 'Products 'Recipes
JELLY MAKING
Time of
I Proportions of
Juice and Suga r Boiling
(M in.)

.;"v
-o~ -o~
-0"
...., ~
d ~ <ttl -od
<to
~~
.;
~
to
"
en ..:x:" -tg>
>Q .-
~en

"
~ '"
~"
<.-
"

Before Dripping After Dripping

Remove if!1perfections Apple ......... 2 ~ ~ IS IS

and cut In quarters . Crab Apple .... 2 ~ ~ IS 5
Add water to cover.
Cook slowly till soft. Quince ..... .. . 2 ~ ~ 15 6
-- ------
Pick over. Wash. Blackberry .. .. 2 ~ ~ 15 12
Mash a few in bottom Raspberry ..... 2 ~ 4 15 20
of kettle, add ing more Currant. . .. . . . 2 ~ ~ 10 2
and continuing toh eat
and m as h till juice Plum ...... . . . 2 ~ ~ 10 10
Bows freely from all Rasp berry and
the fruit. Add no Strawberry .. 2 ~ ~1 IS IS
water. G rape . . .. .... . 2 ~~ H IS 5

• KaTo (Crystal While).

52
 JAMS AND MARMALADES
I pound Fruit Time: I to 2 hours, or until fruit
~ pound Sugar drops heavily from spoon.
~ pound Karo

WASH fruit, pare and core if necessary. Mash berries, cur-

rants and gooseberries; slice other fruits. Place fruit in
layers with sugar and stand long enough to extract some of the
fruit juice. If dry, a cup of water may be added. Heat slowly
and cook till thick. Jam may be tested on a cold plate in the
same way that jellies are tested. Stir frequently to prevent
burning. Turn into sterilized glass and seal like jelly.

TRIPLE MARMALADE
3 Grapefruit lOY. pounds syrup (Y. Karo,
6 Oranges y. Sugar)
4 quarts Water 3 Lemons

WASH fruit, cut in eighths and slice very thin with a sharp
knife. Pour on the water and let stand 24 hours. Boil until
clear, add sugar and Karo, and simmer until fruit is clear and
the syrup will jelly. Nine oranges may be used, omitting the
grapefruit.
 FRUIT BUTTER
I pound Fruit ~ pound Karo
~ pound Sugar Water to cover
Time: :K to I hour

COVER fruit with water and cook till soft. Rub through a
coarse strainer. Add sugar and Karo and cook till thick,
adding spices to taste.

SPICED FRUITS
7 pounds F~uit 2 pounds Karo
I cup 1.'inegar 3 ounces Cinnamon and
2 pounds Sugar Cloves (tied in bag)

WASH fruit and remove skins. Cook pulp till seeds may
be removed by pressing through strainer. Put all to-
gether, including skins, and cook till thick.

FRUIT JUICE DRINKS

To juice prepared as for jelly makin/!:, add syrup made as
above to taste, sterilize and seal in sterilized bottles to be used
as a fruit jujce drink. Grapes and raspberries make particu-
larly nice fruit juices.

S4
~ Com 'ProJucts1?ecipes a
Karo for Candy fA1.aking

DIVINITY
% cup Kar-o 2 ounces Chopped Nuts
U CLIp Hot Water 2 ollnces Chopped Raisins
2 Eggs (Whites only) I teaspoon Vanilla
2 cups Sugar

BOIL sugar. Karo and water together till it forms a hard

mass in cold water. Beat whites of eggs very stiff, and
beat in the nuts and raisins. Pour or.! the hot syrup, beating
all the time. When mixture will stand alone, drop from tea-
spoon onto plates, well oiled to prevent sticking.

DIVINITY FUDGE
2 cups Suga r I teaspoon Vanilla
~ cup Karo ~ cup Chopped Nut Meats
Y-I cup Water ~ pound Dates, stoned and
2 Eggs (Whites only) cut fine

COOK sugar, Karo, and water till crisp when tried in cold
water. Beat the whites of the eggs in a large bowl, and pour
the syrup slowly onto them, beating the whole till it begins to
harden . Add the vanilla, nuts and dates. Spread quite thick
on a shallow oiled tin. When cool, cut in large squares.

5S
~==lo.Com 'Products 'Recipes ~~ < , ;1 .
DIVINITY CANDY
5)1) cu ps Granulated Su ga r 2cups Karo
3 cups Cream A few drops Mapl e Fl avoring

BOIL until the mixture forms a ball when tried

water. Put the pan in to a pan of cold water.
in cold
If you
wish, add one pound nut meats . When cool beat with a
cake spoon, until the candy is creamy. Pour into a loaf
pan lined with oiled paper.
Note .- The candy is hard to beat, at first, on account of
the syrup, but, after a little beating, the mixture becomes
thin and is easy to beat. When it begins to get hard ltgain,
pour into the pan.
If desired, fruit may be added as follows:
I small box of Candied Cherri es I slice of Candied Pineapple
;1 pound Alm ond s

KARO COCOANUT CANDY

~ Cocoanut I cup Karo
I cup Brown Sugar I tablespoon Mazola
I teaspoon Vinegar

SHAVE the cocoanut fine and spread on tin dishes in a

warm place to make soft and pliable. Boil the other in-
gredients without stirring tiIl brittle in cold water. Stir in the
cocoanut lightly and pour onto tins well oiled with Mazola.

56
 KARO FUDGE
2 squares (or ou nces)
Ch ocolate
J- ~ cup Cold lilk
2 ClipS G ranulated Sugar
H Clip Karo
2 tablespoons Mazola
I teaspoon Va nilla

GRATE the chocolate, and add all the ingredients except the
vanill a . Cook slowly, stirring once in a while. Cook till it
makes a soft ball in cold water (req uires about fi ve minutes
after actually boiling) . Remove from fire, add the vanill a, and
beat until it begins t~ granul ate. Pour at once into pan well
oiled with Mazola. Mark deeply in cakes when nearly cold.

57
~~ Com 7+oOucts'Redpes
• • ~-
·i :-TI
L

KARO FO DAr T
U CLIp Karo (Crysta l White) y, cup Hot Water
IU cups Suga r

BOIL without stirring until it threads. 'When partially cool ,

beat till creamy. Keep cool and dry till needed .

KARO CA DY FOR PULLI G

I cup Brown Suga r 2 t ablespoons !azola
I cup Karo I tablespoon Lemon Juice

C OOK all together without stirring till brittle when tested ir.
cold water. Pour into oiled pans till cool enough to pul l.

S8
 KARO CARAMELS
I cup Granulated Sugar 7:1 cup Vinegar
1 cup Karo 2 tablespoons Mazola
7:1 cup Water I teaspoon Vanilla

BOIL the sugar, Karo, water and vinegar six minutes, and
add the Mazola. Cook till it forms a soft ball in cold water.
Remove from fire, and stir in the vanilla. If preferred, one-
half cup of candied cherries, cut in halves, may be added.
After heating thoroughly, turn into tins well oiled with Mazola.
Mark in squares when cool, and cut when cold. Wrap each
cube in waxed paper.

KARO CREAM CARAMELS

1 cup Cream 4 tablespoons Mazola
7) cup Karo 2 tablespoons Flour
~ cup Sugar 2 tablespoons Argo or
1 teaspoon Vanilla Kingsford's Cornstarch

pUT sugar, Karo and half the cream into saucepan and stir
constantly till it boils; add the rest of the cream slowly.
Do not let boiling cease. Cook till a soft ball forms in cold
water. Add the flour, cornstarch and butter creamed to-
gether, and continue to cook till a firm soft ball forms in cold
water. Turn into tins, well oiled with Mazola, and mark in
squares when cool. Nuts may be added if desired.

S9
.~m 7toaucts 'Recipes
CHOCOLATE CARAMELS
4 squares Chocolate I cup Brown Sugar
I cup Milk I tablespoon Mazola
I cup Karo I teaspoon Vanilla

C UTsolved
up the chocolate and add to the milk. When dis-
add the Karo and sugar and cook till it forms a
hard ball in cold water. Add the Mazola when nearly done.
Remove from fire and pour into pan well oiled with Mazola.
Chopped nuts may be added. Mark in squares when cool.

KARO SEA FOAM

3 cups Sugar ~ teaspoon Salt
~ cup Karo I cup Chopped Nuts
% cup Water I teaspoon Vanilla
2 Eggs, Whites only

BOIL sugar, water and Karo until it forms a soft ball in

cold water. Pour slowly onto the whites of the eggs
beaten with the salt. Continue to beat till nearly stiff enough
to hold its form, add the nuts and flavoring and turn into
brick-shaped bread tins. When cold, turn onto waxed paper
and cut in squares.
 PEANUT CANDY
I pound Brown Sugar 4 tablespoons Mazola
I cup Karo ~ pound Shelled Peanuts
I cup Water
BOIL sugar, Karo, and water till it is crisp when dropped in
cold water. Just before taking from the fire add the Mazola
and the nuts. Pour into pan well oiled with Mazola.

TAFFY
:t cups Sugar I tablespoon Mazola
2 pound can Karo I pinch Soda
y.; cup Vinegar 2 teaspoons Vanilla

BOIL sugar and Karo till it gets a little thick and add vin-
egar. When nearly done add Mazola and soda. Remove
from fire and add vanilla. The test for all taffy is that it must
be crisp in cold water.

PEPPERMINT CANDY
:t cups Brown Sugar I cup Karo
2 tablespoons Mazola Few drops Oil of Peppermint
BOIL sugar and Karo together till it will harden in cold
water. Add Mazola and peppermint. Turn into tin well
oiled with Mazola and mark in squares when cold.

.,.
~\COrIJ 'Prooucts 'Recipes ~~
•
GLACE NUTS AND FRUITS
( cup Sugar I cup Karo Ji cup Water

BOIL till the syrup brittles instantly in ice water. Keep hot
in double boiler. Dip in nuts and fruits one at a time,
takjng out on the points of a fork and laying on plate, well
oiled to prevent sticking. They harden immediately.
!'<uts and fruits may also be covered in a way which, while
it is not exactly 'a glace, is delicious. Melt a portion of Karo
fondan t in a double boiler and dip in the nuts and fruits as
above. As they hargen dip again.

POPCORN BALLS AND FRITTERS

A ITER the com has been popped, take from the quantity
any uncooked or partially cooked grains, being sure to have
on!y fine, large, puffy ones. To one cup Karo allow one table-
spoon vinegar. Boil together until it hardens when dropped in
wI d water. When ready pour over the popcorn while hot. As
St; :>l1 as cool eno ~h to handle, oil the hands well and form the
;nass into balls. To make Popcorn Fritters, form the mass into
fia t, round cakes instead of balls.

62
~
&12': ~:~~
Com 'Products 'Recipes

KARO CHOCOLATE PEPPERMI T

CA DY
p UT two cups sugar with one cup Karo over fire in a large
saucepan (owing to it rising very high in cooking) . Let
it cook till when tested by dropping sma ll portion in a cup
of ice water it is brittle. Then add two t ab lespoonfuls Mazola,
boil a few minutes, ad d one teaspoonful essence of pepper-
mint, and one teaspoonful bakin g soda . Boil upward, and pour
into well oiled four-inch square pans . Let cool, and cut into
bars-then coat with chocolate coating on following page .

63
 our Crcam spice Cake
'I 1.';egg,cup1 fat, our
CliP
1 cup dark brown ugar,
cream, 1 , teaspoon
'
,: Cl11namon, '" teaspoon cloves, '" Lt:'a- ,
spoon nutmeg, ' \ lea poon sa t, 1 tea-
: spoon vanilla, 2 cups flour, 1 tea- I
r. I spoon soda, !
, Cream fat and sugar, Add rest of '
ingl'edient and beat 2 minutes. Pour
into shallow pan JiL\ed with waxed
paper. Bake 30 minu tes in moder-
ately slow oven,
 CHOCOLATE COATI G
p UT one-half pound of chocolate in a double boiler, and
melt with as little hea t as possible, stir until well melted.
(Do not allow water to get in while melting as it makes the
chocolate dull.) Pour onto a marble slab, and work with the
hands until it begins to cool.

64
rr

INDEX
Apple Fritters • • ... •. ......... 30 Cream Puffs and Eclairs ..... . 17
Baked Apple Dumpling 34 Crullers . ..................... 26
Baking Powder Biscuit 9 Cup Custard . .. .... ......... .. 24
Banana Fritters .... ....... ... 30 Cup Cake .. .... .. .... .... . ... 15
Boil ed Icing ..... ..... .. ... ... 18 Delmonico Salad Dressi ng ..... 37
Boiled Milk Sponge Cake 14 Divinity . .. .. . .... .. . . . ....... 55
Bran Biscuit . ...... ... . . . . ... 10 Divinity Candy .... ... .. ...... 56
Brown Bread ... . ............. . 6 Divinity Fudge . .......... .... 55
BULkw heat Cakes .... . . . .. . ... 12 Doughnuts . ... .. . .. ...... .. . 27
Cafe Frappe .. ... . ......... . .. 23 Eclairs ..• • ..... .... .... ... . .. 17
Cake Filling . .. . ........ . ..... 18 Fine Argo Cookies ... . . .. ... .. 20
Canning ............. ..... .4~, 49 Fish Salads .................. 37
Chicken Croquettes .... ...... . 32 Flannel Cakes . .... .. ..... . ... 13
Chicken Salad •... ............ 38 French Dressing .............. 42
Cbocolate Caramels .. ... ...... 60 French Fried Potatoes .. .. .. . . 28
Chocolate Ceatin g ...... .. . .. .. 64 French Toast .. . ..... ..... .... 14
Choice of Fruits for Canning, Frozen Compote ... . • .. . . ..... 23
Pres.rvi ng and Jellies .. ..... 44 Frozen Custard ...... . ........ 22
Christmas Pudding .. .. . . . . . . .. 25 Fruit Butter ........•.. ..... .. 54
Cinnamon Coffee Cake . . .... .. 16 Fruit Fritters .... . ............ 31
Clam Fritters •. .... ........... 31 Fruit in the Diet ..... ........ 43
Coffee Custard . . . . .. .. . . . . . . .. 24 Fruit Juice D r inks . .. ... . .. . .. 54
Corn Bread .. .........•...... 8 Ginger Bread ... . ............. 16
Corn Fritters ... ..... . .... . ... 30 Ginger Bread Sauce . ..... .... 16
Corn Gems ...... .... . . . ...... 10 Ginger Cooki es . . ...... ... .... 20
Corn Meal Cakes . . .. ..... .. . . 13 Glace Nuts and Fruits . .. .. ... . 62
Cornstarch Pudding ........... 25 Graham Bread ....... . .... .. .. 7
Cream Filling •.. .... .. . ... ... 17 Graham Muffins ... ... .... .. ..• 11

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tIi"'~ NO. 2 21:8