Beruflich Dokumente
Kultur Dokumente
By
PUB}..ISH ED BY
Brown Bread
2~ cups yellow cornmeal I~ heaping teaspoons soda
y.. cup Kingsford's Cornstarch 1 teaspoon salt
~ cup flour 1 cup Karo
~ cup rye meal 316 cups sour milk
Sift the dry ingredients together till thoroughly mixed. Add the Karo and
stir in the sour milk. Mix well and steam four hours.
French Rolls
4 cups wheat flour 1 tablespoon home-made yeast
y.. cup Kingsford's Cornstarch or ~ yeast oake di ssolved
:J4 teaspoon salt in lukewarm water
1 egg 2~ cups new milk
2 tablespoons butter
Scald milk, add the butter, and cook till lukewarm. Add the yeast and egg
well beaten. Sift the dry ingredients and add to the liquid. Beat well, but
do not knead. When risen, form into rolls with as little handling as possible,
and bake at once.
Oatme al Scones
Y.z cup boiling water 1 good teaspoo n Karo (Crystal Wllile)
1 tablespo on butter 1 cup cold stiff porridge
l4 teaspoon soda
into a Aat
Put togeth er in th e order named. Turn out on a board and mould slowly on
mass . Flour the ro lling pin well , and roll very thin. Bake ve ry
served
griddle. When desired for table, toast for ten minutes . D elicious
with Karo and cream.
Corn Cakes
IY.z cups Indian meal 1 cup milk
Y.z cup Kingsfo rd's Cornsta rch 2 tablespo ons flour
1 teaspoo n salt 2 rounded teaspoo ns baking
l Y.z cups boiling water powder
2 eggs 1 tablespo on Karo
water.
Sift the meal, cornstarch and salt together, stir in g radually the boilingboiling.
Rest the bowl on the stove while srirring , so that it may not stop the Aour
in
Cool for a few moment s. Stir the milk into the batter, th en sift
. Bake
and baking powder. Beat thoroug hly and add th e eggs well beaten
on a hot griddle. Serve with Karo.
FRITTERS
Pla in Fri tter s
l~ cups flour
l(. teas poon salt
!4 cup King sfor d's Cor nsta rch
I heap ing teas poon baki ng I egg
pow der
Iv., cups milk (abo ut)
~ift the dry ingr edie nts toge
1 tabl espo on butt er, melt ed
ther .
well and add the melt ed butte r. Add the egg, unbe aten , and the milk . Bea,
Fry in deep hot lard , but do not
uick ly, else they will be raw insid cook to
e.
Co rn Fri tter s
8 larg e ears of corn 1 egg
I tabl espo on melt ed butt er 2 teas poon s suga r
1 teas poon salt King sfor d's Cor nsta rch and
!4 teas poon pepp er flou r (hal f and hal£ ) to
\.:7rate the corn enou gh to brea k hold toge ther
the
un beat en, the butt er, «alt, pepp skin and scrap e the cobs well . Add egg,
t orns tarch to hold toge ther, ander and suga r. Add just enou gh flollr and
fry in a well -gre ased pan.
Ho min y Fri tter s
1 egg
l(. cup milk
2 teas poon s King sfor d's Cor n·
1 quar t boil ed hom iny star ch
Mix well and mak e into balls . Pinc h of salt
Dip in egg and crum bs and fry
in deep fat.
Cla m Fri tter s
15 clam s 1 egg
hop clam s fine and add half the Y.2 teas poo n baki ng pow der
juice . Add the egg and enol lgh
Kin~sford's Corn starc h, mixe d with the baki flour and
Fry In deep fat . ng pow der, to mak e a good batte
F . F' r.
rm t ntt ers
Add two table spoo ns of Kar o Syru
uit in the batte r and fry in deep p to rule for plain fritte rs . Dip pieces of
fat.
CAKES AND COOKIES
Loaf Sponge Cake
6 eg!:s 54 cup Kingsford's Cornstarch
2 cups sugar 1 teaspoon baking powder
1 cup boiling water Y.. teaspoon lemon extract
ZJ4 cups flour
Beat the yolks. of the eggs very light, beating in gradually the sugar. Ad c
the beaten whites of the .eggs and boiling. water. Beat \0 very lightly th
flour, corn ~t arch and baklOg powder well Sifted together. Flavor. Bake' r
a loaf pan 10 a moderate oven.
Angel Cake
2Y.. oz. flour 10 oz. pulverized sugar
1 oz'. Kingsford's Cornstarch Whites of 12 eggs
1 teaspoon cream of tartar 1 teaspoon vanilla
Sift the flour, cornstarch and cream of tartar together five times. Beat the
~vhites of the eggs till very stiff, adding a pinch of salt while beating. Fold
10 the sugar, add the vanilla and the flour, very lightly, last. Do 110t beal
after flour is added. Turn into a mould greased on the bottom only, anli
bake forty-five minutes. Remove from oven and invert on table 50 that ai.
may reach it. Do not remove from mould till cold.
Delicate Cake
1 cup butter 1 cup Kingsford's Cornstarch
2 cups sugar 2 cups flour
1 cup milk Y.. teaspoon soda
7 eggs-whites only 1 teaspoon cream of tartar
Cream butter and sugar together, add th '.! milk alternately with the dry ingre
dients sifted together. Flavor to taste. Fold in th e whites of the eggs beaten
to a stiff froth. Bake in a moderate oven. Never fails to be good .
Chocolate Layer Cake
Y.. scant cup butter l Yi cups flour
1 cup sugar 54 cup Kingsford's Cornstarch
2 eggs l Y.. teaspoons baking powder
Y.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.
FILLING
Y.z cup rich milk 1 cup sugar
Yolks of 2 eggs 1 square of Baker's chocolate
1 tablespoon Kingsford's 1 teaspoon vanilla
Cornstarch
Scald the milk. Melt the chocolate over water. Beat the eggs,. add the sugal~
and the cornstarch lVell mixed :ogether. Pour o~ t~e hot milk gradu.a~ly '.
Add the chocolate and cook , stming constantly till It comes to the bo!lm~
point. Remove from fire and add vanilla. g
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Marble Cake
WHITE PART
~ cup butter 2 teaspoons baking powder
1 cup granulated sugar 1!4 cups Kingsford's Cornstarclil
Y.. cup milk Whites of 4 eggs
2!4 cups flour
Cream butter and sugar. Add milk alternately with the dry ingredients sifted
together. Flavor with vanilla and fold in the beaten whites of eggs.
DARK PART
Y.. cup butter 1 teaspoonful each ground cin
1 cup brown sugar namon, cloves, mace and
~ cup Karo nutmeg
Y.. cup sour milk lY.. cups flour
Yolks of 4 cggs 1 teaspoon soda
Cream butter, sugar, Karo together and add beaten yolks. Add the spice
and the milk alternately with the flour and soda sifted together. Pour the tw
kinds alternately into a well-buttered tin.
Lady Fingers
6 eggs 1 cup flour
1 cup sugar Flavoring
!4 cup Kingsford's Cornstarch
Mix according to formula. Press the mixture through a tube on to a baking
sheet covered with paper, in portions an inch wide and five inches long. Dus~
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 white o~
egg. and press the under side of a second biscuit upon the first.
II
Corns tarch Cake
~ cup buttet 3 eggs
~ cup sugar 1 cup Kingsfo rd ' s Corosta rcl1
Grated rind of 1. lemon 1 teaspoo n baking powder
:!ream the butter, add the sugar and cream together. Add the yolks of th
eggs, the lemon rind, and the cornstar ch and baking powder time. sifted together .
Put into
Beat the whites of the eggs and add one tablespo onful at a
' mall buttered tins, fillin g onl y half full The should be baked a delicat
' traw color in a moderat e oven I'
cmg
to sp read
14 cup granula ted sugar l4 cup boiling water Powder ed sugar
all the tim e,
Boi l g ranulated suga r and water four minutes . Sift in, stirrin a' juice Ot
:nou g h powdered sugar to spread . If too thick thin with lemon
"'ater. Cakes should be cold when iced .
New Jersey Ginge rbread
1 cup brown suga r. Y.. cup Kingsfo rd's Cornsta rcb
1 cup Karo 1 tablespo on ground ginger
~ cup huttet' 1 teaspoo n ground cloves
~ cup lard 1 teaspoo n soda
2!/.z cups flour 1 cup sour milk
M ix the sugar and Karo and place on stove. As it warms add the butter and lard
l and bake
Add the dry ingred ients sifted together , and last th e sour milk. Beatwel
is preferred '
-n a mod erate oven . (Substit ute Lassies for Karo if mol asses flavor
Yanke e Cake
1 egg 1 cup milk l!l.z cups flour
Butter size of 2 eggs !I.z cup Kingsfo rd's Cornsta rcb
l !l.z cups sugar 3 teaspoo ns baking powder
Sift the dry
urn butter, sugar and unbeate n eggs into a bowl and beat well.
one cup milk .
. ng redients toge th er and add to first mixture. Stir in slowly hour . G ood
F lavor to taste, and bake in moderat e oven three-qu arters of an
150 as laye r cake . C ream p ..UllS
cr. 1.
an d E~ c airS
!I.z cup boiling water 2 eggs 1 cup flour, which includes l Y..
4 level tablespo ons butter tablespo ons cornsta rch
ch, well
. ut butter and boiling water in a saucepa n, add the flour and cornstar
Remove from
nixed, all at once and cook till it leaves the side of the pan .
~ he fire, cool by beating, and when cold beat in, one
at a time, the unbe aten
~ggs. Line a baking sheet with buttered paper. Drop
the batter in round s
split and filJ
n it and bake in a hot oven for thirty minutes . When cold ,
rit! whipped cream or the cream fillin g.
CREAM FILLING
2 tablespo ons Kingsfo rd' s 1 cup milk
Cornsta rch 2 eggs-yo lks onl
2 teaspoo ns flour 1 teaspoo n vanilla
Pinch of salt l4 cup sugar
paste with
vl'ix the cornstar ch and flour. Add the salt and mix to a smooth
and add to thl'
.?ne-qua rter cup of the milk . Scald the rest of the milk ,
1.'2
FRENCH ROLLS
CHARLOTTE RUSSE
JELLY CAKE
cornstarch. Cook in a double boiler twenty minutes. Add the b
of the eggs and cook long enough to set. Remove from the fire '
vanilla and sugar. If the mixture has been carefully stirred \Vh:
it will be smooth. If lumpy, strain, cool and fill the cold puffs
Crullers
· 3 tablespoons melted lard 3 cups flour
1 cup Karo (Cr, 'sta l ?Vlll'le) !4 cup Kingsford's Cornst
l~ cups sweet milk 3 teaspoons baking powder
2 eggs
Stir 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 Cookies
~ cup butter and lard 1 cup sour milk
1 cup sugar 1 teaspoon soda
~ cup Karo (Crystal Wltile) Flour to roll
Melt 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 Cookies
l~ cups lard 2 tablespoons ginger
1 cup brown sugar 2 teaspoons baking powder
~ cup Karo 2 cups flour
4 eggs
Warm the Karo and sugar and add the lard. Beat up the eggs and add to the
first mixture; th en add the gin g er and the flour and baking powd er. Beat hard
and add enough flour to roll out. Bake in a quick oven. (Sub stitute Lassi es for
Karo if molasses flavor is preferred ,and useone-halfteaspoon bakingsoda in place
of baking powder.) Ginger Snaps
1 cup lard (or part butter) 1 egg
1 cup Karo 1 tablespoon each of gin ger,
1 cup brown sugar cinnamon and allspice
2 cups flour 2~ cups flour
3 teaspoons soda !4 cup cornstarch
1 tablespoon vinegar
Boil lard, sugar and Karo together. Add, while hot, two cupsof flour. Dissolve
soda in vinegar and add when cool. Stir in the egg and spice. Add the corn-
starch and enough flour to make a stiff dough. (Substitute Lassies for Karo if
molasses flavor is preferred .)
Karo Gingerbread (Hard)
1 cup butter 1 teaspoon cinnamon
~ cup brown sugar 3~ cups flour
2 cups Karo ~ cup Kingsford's Cornstarch
1 cup milk 4 teaspoons baking powder
1 tablespoon ginger
Cream butter and sugar together, adding the Karo, milk and spice. Sift the
flour, cornstarch and baking powder together. Add about one-half of this
I3
cornstarch. Cook in a double boiler twenty minutes. Add the beaten ydlks
of the eggs and cook long enough to set. Remove from the fire and add the
vanilla and sugar. If the mixture has been carefully stirred while thickening
it will be smooth. If lumpy, strain, cool and fill the cold puffs.
Crullers
3 tablespoons meltcd lard 3 cups flour
1 cup Karo (C1J·sfal W hite) !4 cup Kingsford's Cornstarch
lY.z cups swcct milk 3 teaspoons baking powder
2 cggs
Stir the lard into the Karo and the milk and the eggs well beaten. Sift th e Rour,
corn sta rch and baking powder toget her. Stir into the fi rst mixture, beating 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 milk
1 cup sugar 1 teaspoon soda
Y.z cup Ka ro (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 enoug h Rour to rollout.
Ginger Cookies
l¥.z cups lard 2 tablespoons ginger
1 cup brown suga r 2 teaspoons baking powdcr
¥.z cup Karo 2 cups flour
4 eggs
Warm the Karo and sugar and add the lard . Beat up the eggs and add to the
first mixture; th en add the gi nger and th e Rour and baking powder. Beat hard
and add enough Rour to roll out. Bake in a quick oven . (Substitute Lassies for
Karo if molasses Ravoris preferred ,a nd use one-half teaspoon baking soda in place
of baking powder.) Ginger Snaps
1 cup lard (or part butter) 1 egg
1 cup Karo 1 tablespoon each of gingcr,
1 cup brown sugar cinnamon and allspice
2 cups flour 2Y.z cups flour
3 teaspoons soda !4 cup cornstarch
1 tablespoon vinegar
Boil lard, sugar and Karo together. Add, while hot, two cups of Rour . Dissolve
soda in vin egar and add when cool. Stir in the egg and spice . Add the corn-
starch and enoug h Rour to make a stiff doug h. (Substitute Lassies for Karo if
molasses Ravor is preferred.)
Karo Gingerbread (Hard)
1 cup butter 1 teaspoon cinnamon
Y.z cup brown sugar 3Y" cups flour
2 cups Karo Y.z cup Kingsford's Cornstarch
1 cup milk 4 teaspoons baking powder
1 tablespoon gingcr
Cream butter and sugar tog ether, adding the Karo, milk and sp ice . Sift the
flour, cornstarch and baking powder together. Add about one-half of this
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CHOCOLATE
LAYER CAKE I
CHARLOTTE RUSSE
OQ
mixture to the first mixture and beat well. Add the rest of the Rour and as much
more as is necessary to make a stiff dough. Roll one-half inch thick and cut into
rounds or squares. Immediately after taking from the oven, brush with Karc
Syrup and put away to dry. (Substitute Lassies for Karo if molasses Ravor i~
preferred, and use one teaspoon baking soda in place of baking powder.)
PUDDINGS
Cornstarch Pudding
3 cups scalded milk !4 teaspoon salt
6 level tablespoons Kingsford's 2 eggs
Cornstarch 1 teaspoon vanilla
Y.3 cup sugar
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. R emove from fire-
add the vanilla. Serve cold with cream and sugar. (Serves six persons.)
Blanc Mange
2!4 cups milk, scalded Pinch of salt
6 tablespoons Kingsford's 1 teaspoon vanilla
Cornstarch
Mix the cornstarch with one-quarter cup of cold milk, add the sa lt and stir
the scalded milk slowly onto the cornstarch. Cook over water for twelve
minutes, stirrin g till it thickens. Add vanilla. Stir well. Turn in a mould
wet with co ld water to set.
Chocolate Blanc Mange
Melt one squa re of chocolate over water, add to hot milk and proceed as
above. Sweeten to taste.
Delicate Custard
Yolks of 2 eggs 1 dessertspoon Kingsford's
2 tablespoons Karo (Crystal White ) Cornstarch
1 pint mille, scalded
Mix the cornstarch, Karo and eggs, and pour on the hot milk. Cook over
water till it thickens. Flavor with vanilla. May be poured over fre sh or
stewed fruit.
Prune Whip
1 pound prunes 2 eggs-whites only 1 tablespoon powdered sugar
Soak the prunes over night in water enough to cover. Cook in the water in
which they have been soaked. Remove stones, chop fine and sweeten to taste .
Add the whites of the eggs beaten with the sugar. Beat thoroughly and stand
on ice for one hour. Serve with Delicate Custard.
Tipsy Parson
1 pint milk 1 heaping teaspoon Kingsford's
Yolks of 2 eggs Cornstarch
Moisten pieces of sponge cake with sherry and lay in a glass di sh. Pour over
the cake a custard, made of the eggs, milk and cornstarch, sweetening to taste .
17
cover with a
Before serving sprinkle freely with blanche d almonds and may be added .
meringu e made from whites of eggs. One cup of whipped ~ream
SWEET SAUCES
Chocolate Sauce
Y.. tablespoon flour lY.. squares chocolate
1 tablespoonful Kingsford's ~ cup suga r
Cornstarch 2 eggs
Pinch of salt Y.. teaspoon vanilla
1 pint scalded milk
M ix the cornstarch and flour, and make smooth with a little cold milk . Cook
in the scalded milk over water for ten minutes. Melt th e chocolate. add one-
quarter cup sugar and turn into the thickened milk . Beat the whites of th e
eggs very stiff, add the rest of the sugar and the yolks of th e eggs. Stir th e
hot mi xture slowly into the eggs and return to double boiler and stand for a
moment or two, but do not cook. Flavor and cool.
Banana Sauce
2 large ripe bananas 2 tablespoons Kingsford's
4 tablespoons lemon juice Cornstarch
Y.. cup sugar 114 cups boiling water
Mash bananas and rub through sieve into a saucepan. Cover immediately
with lemon juice to prevent di scoloration . Mix the corn sta rch and sugar, add
to fruit, pour on the boiling water and stir till it thicken s. Cook ten minutes.
Stra in and beat well . Mock Cream
2 teaspoons Kingsford's 1 pint scalded milk
Cornstarch 1 teaspoon vani lla
2 tablespoons sugar Whites of 2 eggs
Mix the cornstarch and sugar, and cook in the hot milk ten minutes. Strain
and cool. Add vanilla and whites of eggs beaten stiff. Makes a good sub-
stitute for whipped cream.
Lemon Sauce (Hot)
2 cups sugar Juice and grated rind of 2
2 tablespoons Karo ( Crystal Wl1ite) lemo ns
Y.! cup butter 1 teaspoon Kingsford's
1 cup water Yolk of 1 egg Cornstarch
Cook the sugar, Karo, butter, water and lemon juice together. When it comes
to the boil, stir in slow ly the cornstarch made smooth with a little water, and the
beaten yolk of the egg. When cooked, add the white beaten stiff. Serve hot.
20
r
CUP CUSTARD
MAPLE MOUSSE
Coffee Sauce
2 cu ps strong coffee 1 egg
:j4 cup Karo (Crystal While) 1 tablespo on Kingsfo rd's Cornsta rch
Boil coffee and Karo together . Pour wh ile boiling over th~
egg and corn-
starch . Beat vigorous ly. Strain and cool.
21
White Sauce
2 cups milk 2 tablespoons butter
2 tablespoons IGngsford's Cornstarch Salt and pepper to taste
Rub the butter and cornstarch together and add the cold milk. Place over a
moderate fire and stir constantly till it boils. Cook thoroug hly. This sauce may
be used for vegetables. For fish add hard-cooked eggs , either chopped or sliced .
Lobster Sauce
1 lobster I /S teaspoon cayenne pepper
lY.z tablespoons Kingsford's 1 pint boiling water
Cornstarch Lemon juice
Cut the lobster into dice. Rub the" coral" to a paste with part of the butter.
Make a sauce of the cornstarch, rest of butter and water, add the coral, and
season to taste with lemon juice and salt. Simmer five minutes and strain over
the diced lobster. Boil up once and serve.
Tomato Sauce
1 pint tomatoes 1 bay leaf lY.z tablespoons Kingsford's
1 large slice onion Cornstarch
2 tablespoons butter Salt and pepper to taste
Put the onion and bay leaf into the tomatoes and simmer gently twenty
minutes. Rub through a strainer and add to the butter and cornstarch pre-
viously rubbed together. Stir over a moderate fire till it boils, and season to
taste. Cook thoroughly.
Caper Sauce
2 tablespoons butter 2 cups milk
2 tablespoons flour 1 teaspoon vinegar
1 tablespoon Kingsford's 3 tablespoons capers
Cornstarch Salt and pepper to taste
Rub butter, flour and cornstarch to a paste. Add the milk and stir over mod-
erate fire till it thickens. Add vinegar, capers and seasoning. Serve with
lamb or mutton.
Parsley Sauce
Make a white sauce and add chopped parsley and a little lemon juice. Serve
with fish.
Velvet Sauce
4 tablespoons butter 1 quart chicken or veal stock
lY.z tablespoons flour Y.z cup mushroom liquor
lY.z tablespoons IGngsford's 6 whole peppers
Cornstarch Salt and dash of nutmeg
Combine as directed in white sauce, using stock in pl ace of milk. Boil
twenty minutes. Skim and simmer for one hour. Strain and season if neces-
sary. Add a few drop~ of kitchen bouquet.
22
&
Cafe Frappe
=l4 cup Karo (C""stal While) 1 tablespoon Kingsford's
1 Quart strong coffee Cornstarch
1 Quart cream
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
3 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
Frozen Compote
3 pints boiling water 3 cups shredded pineapple
3 cups sugar 3 cups mashed strawberries
~ cup Karo ( Crystal WIl!~el 3 large bananas, mashed
3 shredded oranges Juice of 3 lemons
Dissolve the su g ar in the water and add the Karo . Pour over the fruit and
freeze as ice cream.
Jelly Sherbet
73 pint sugar 4 le mons
y.! pint Karo (Cr y stal W hite) 1 glass acid jell y
Whites of 2 eggs
Make lemonade of two pints of water, juice of four lemon s, su ga r, syrup and
one gla s of acid jelly . Put into freezer, and wh en well chilled, but not
frozen, beat in whites of two eggs, and freeze. This quantity will freeze to
one gallon.
Grape Ice
1 pint grape juice ~ cup Karo (O'Ysta l WI,,~e)
~ cup sugar Whites of 4 e ggs
Beat whites of eggs and add after the mixture is partly frozen.
BEVERAGES
Spruce Beer
1 gallon water ~ pound brown sugar
1 ounce hops l }f cups Karo (O'yst,,1 ~Vlt ite)
1 rounded teaspoon ground 1 scant ounce essence of
ginger 6pruce
Boil well. When nearly cold, add one cup yeast and set away to ferment in
a jug or jar. Will be ready to bottle in a d ay or two.
Fruit Punch
1 Quart grape juice 6 lemons 2 oran ges
2 cups Karo (Cryst al W hite) 2 Quarts Apollinaris water
Mix the grape juice, K aro and juice of lemons and oranges. Chill. Ju st
before serving add the Apollinaris and thin slices of orange and pineapple
cut into dice. T ea P hunc
1 Quart moderately strong tea 3 sliced oranges
~ can pineapple 2 cups Karo ( O ,;),stal l'Vltilc )
1 dozen lemons Water to make 1 gallon
Apollinaris may be used in place of part of the water, or a quart of claret may
be added. M u II e d G rape J' Ulce
1 cup water ~ cup cassia buds
1 Quart unsweetened grape juice ~ cup Karo ( Cr~'stal WI,,~e)
Put in double boiler and cook one-half hour. Serve very hot in bouillon cups.
24
p
Karo Eggnog
White of 1 egg beaten stiff 1 cup rich milk
Yolk of 1 egg 1 tablespoon sherry, brandy
1 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 oranges
4 cups Karo (C,')'stal 1V11I'le) 1 can pineapple
1 dozen lemons
Cut pineapple into dice and pour syrup made from water, Karo and fruit
juice over it. Fill bowl about half full of cracked ice, and add punch.
Iced Coffee
1 quart strong coffee M cup Karo (Crj'stal WII1'le)
Serve with cracked ice. Cream to make good color
ENTREES
Creamed Chicken on Toast
Remove the meat from the bones of cold cooked chicken and cut in dice.
Heat in just as little water as possible. Add a white sauce, and when
thoroughly heated pour onto hot buttered toast. For the sauce use:
2 tablespoons butter 2 cups milk
2 tablespoons Kingsford's Salt and pepper to tas te
Cornstarch Little chopped parsley
SOUFFLEs
Kingsford Cheese Souffle
1 cup milk 3 eggs Y.. cup grated oraokers
1 teaspoon Kingsford's Cornstarch Y.. oup grated cheese
Cook the cornstarch in the milk, and when it comes to the boil add the craclce
crumbs. Beat the yolks of the eggs, and add the cheese. Stir this into the
first mixture, and season to taste. Add the whites of the eggs, beaten stiff,
and bake at once.
Apple Souffle
4 tart apples ~ teaspoon salt
4 tablespoons Kingsford's Cornstarch 1 cup boiling water
1 tablespoon flour 1 teaspoon lemon
4 tablespoons cold water Sugar to taste
1 tablespoon butter 3 eggs
Pare, core and cook the apples. Rub through a coarse sieve. Dissolve the
flour and cornstarch in the cold water. Add the butter and salt to the boiling
water and blend with the thickening. Add the apple pulp, sugar and lemon
and beat well. Remove from the fire and add the beaten yolks. Fold the
whites, beaten stiff. Bake in a shallow dish until puffed and brown.
27
MILANAI5E
OMELETS
Omele t au Gratin
I teaspoon Kingsfo rd's Cornsta rch 4 eggs
v.: cup milk v.: cup grated cheese
Season to taste
Mix like ham omelet.
Spanis h Omele t
2 tablespo ons melted butte r I tablespo on capers
I tablespo on chopped onion 2 tablespo ons chopped mushroo ms
2 tablespo ons Kingsfo rd's !4 teaspoon salt
Cornsta rch Dash of tob as co
I tablespo on Bour 4 eggs
1:j4 cups strained tomatoe s 4 tablespo ons water
I tablespo on chopped sweet v.: teaspoon salt
pepper Pepper to taste
Stir in the
Brown the onion in the butter and add the flour and cornstarc h. of sa lt and
tomato, stirring till it thi ckens, and add one· quarter of a teaspoon
season with
the tobasco. Beat th e eggs till well mixed, add th e water and omelet pan.
one-half teaspoon of salt and pepper to taste . Cook on a buttered
the sauce .
Spread part of sa uce over it, fold and dress with the remainde r of
Ham Omele t
Iv.: tabl espoons Kingsfo rd's I cup milk .1 tablespo o n butter
Cornsta rch 3 eggs v.: cup minced ham
Cook the cornstarc h in the milk. Add th e beaten eggs and ham and beat
very hot.
again. Melt the butter in an omelet pan, and add the omelet. Serve
VEGE TABL ES
Cream ed Spinac h
roots, throw
After thorough ly washing and picking over spinach, cutting off
begll1l to boil.
into boiling water and allow to cook twellty millutes after it lJas
drain, squeeze
If boiled too long, it will become dull in color. When tender,
let simmer
and chop fine. Seaso n to taste with butter, pepper and sa lt, and
for five minutes. Dress with white sauce.
Cream ed Parsni ps
se, put
Scrape and boi l till tender six medium- sized parsnips . Slice lengthwi er and salt
back in sk illet over fire and dress with two tablespoo n s butter, pepp Remove
to taste, and a little finely minced parsley. Stir until butter boils. cream in
parsnips and lay in serving dish. Add to butter, three tab lespoons allow to boil
which has been dissolved a good pinch Kingsfo rd's Cornstar ch,
up well once, and pour over parsnips .
Cream ed Cabba ge
Bailor
Select a tender head. Cut in six, lengthwi se, and remove the heart. but do not
steam the rest until tender. Drain thorough ly and cut in small pi eces, served.
till
mince. Dress with white sauce and put back in skillet to keep hot
28
KARO D'VI ITY
Fried Eggpla nt
Pare and s)ice the eggplant as desired and dip at once into egg
sea~oned with salt an~ pepper) and then into Kingsfo
(previously
rd's Cornstar ch, seeing
to It that every part IS well covered. Fry in deep hot fat to
a rich brown
Lay on .bro\,:n paper .until serv ed , to absorb any extra grease
cooked 10 tIllS way will be found very delicate and digestibl . Eggplan t
e
To Sweet en Vegeta bles
Many housekee pers like to add a little sweeteni ng to some kind
vegetable s - corn, peas, sq uash, tomatoes , etc . For this s of cooked
purpose
, Crystal White) will be found most acceptab le, as it lends a delicious Karo
flavor
Boston Baked Beans
To one pint dried beans, add one quart milk-wa rm water.
Set on back ot
ra nge and soa k over ni gh t. Wash from this water , add three
water and cook till tend er. This will take about three hours pints warm
or a little less,
possibly. Drain well and season with salt and pepper. Place
in center of
baking dish a nice, firm, sq uare piece of boiled sa lt pork and surround
it with
beans. Pour over all two tablespo ons Karo and bake for an
hour. By thi'
time it will be a rich brown ,
Baked Sweet Potato es
Parboil th e potatoes, peel and cut in half lengthwi se. Put in baking
cover generous ly with butter. Pour over all one good half cup dish and
Karo
White) and sp rinkle thickly with brown sugar. Baste every little (Crystal
while and
bake to a nice brown . B k d P
a e .
arsmp s
Parsn ips may be baked with Karo Syrup in the same way as
sweet potatoe~
~crape before boiling, and cook thorough ly before baking
SOUPS
Aspara gus Soup
1 bunch asparagu s 3 tablespo ons butter
3 cups milk 1 teaspoon Karo (Crj 'slal WI"I~
3 tablespo ons Kingsfo rd's Salt and pepper to taste
Cornsta rch
I...ook the asparagu s in boiling salted water,. Remove fro.m.
liquor, cut tip
into tureen and keep hot. Mash throu gh sieve the remamm
g stalks, Pu.
the milk to scald and when hot tu'rn into the water in which
the asparagu !
was cooked. R~b butter and cornstarc h to a cream, stir in
part of
liquid and cook, stirring constant ly, until the cornstarc,h is thorough the hOI
ly cooked,
Add the rest of the liquid, the asparagu s pulp, seasOOlng and
Karo When
boiling pour over the tips. Serve with strips of toasted bread .
Cream of Chick en Soup
2 quarts chicken brotb 2 tablespo ons Kingsfo rd's
1 cup cream Cornsta rch
Season broth with mace, salt, celery seed and pepper .. ~iss?lve.
starch in the cream, Stir slowly into the hot broth and stir till the corn
It thick ens
29
r=
Soup a la Reine
1 left-over roast chicken :J4 cup boiled rice
2 quarts water l{, cup cream
1 teaspoon Kingsford's Cornstarch Salt and pepper to taste
Cut all the meat from the carcass of the chicken and chop very fine. Put the
bones in the water, and simmer for two hours. Remove the bones and
thicken with the cornstarch made smooth with a little cold water. Add the
chicken and rice, and when very soft rub through a coarse strainer. Bring to
the boiling point again, add the cream, and season to taste.
Cream of Tomato Soup
1 quart fresh or canned tomatoes 3 tablespoons Kingsford's
Pinch of soda Cornstarch
3 tablespoons butter Salt and pepper to taste
1 quart milk
Make a sauce of the butter, cornstarch and milk, and season well. Heat the
tomatoes and strain, adding a bit of soda. When both sauce and tomatoes are
very hot, pOllr the tomatoes into the 'White sallce and serve quickly. Serve
with croutons. 0 t S
ys er oup
1 dozen oysters 1 cup milk l{, teaspoon Kingsford's Cornstarch
1 rounded teaspoon butter Salt to taste
Drain oysters and chop very fine. Put back in the liquor and let them boil
up three times, skimming each time. When done, strain and to the liquor add
the milk, in which the cornstarch has been soaked. Just before serving add
the butter. Clam soup may be made in the same way .
Karo Fudge
(A great succe~ s )
2 squares (or ounces) chocolat e '9.i cu Karo
Y., cup cold milk 2 tablespo ons butter
2 cups granulat ed sugar 1 tea6poon vanilla
Grate the chocolat e, and add all the ingredie nts exceptth evanilla .
Cook
stirring once in a while. Cook till it makes a soft ball in cold water slowly ,
about five minutes after actually boiling) . Remove from fire, add (require3
the vanill a
and beat until it begins to granulat e. Pou r at once into a
buttered pan.
Mark deeply in cakes when nearly cold .
33
Divini ty Fudge
2 cups sugar 1 teaspoon vanilla
;U oup Karo Y.z cup cbopped nut meats
~ cup water Y.z pound dates, stoned and
2 eggs (wbites only) out 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, beat-
ing the whole till it begins to harden. Add the vanilla, nuts and dates.
thick on a shallow buttered tin. When cool, cut in large squares.
Spread quite
Divini ty
13 eup Karo 2 cups sugar 2 ounces cbopped nuts
Y.! cup bot water 2 ounces cbopped raisins
2 eggs (wbites only) 1 teaspoon vanilla
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 on the
hot syrup, beating all the time . When mixture will stand alone, drop from
teaspoon onto buttered plates.
Karo Caramel~
1 cup granulat ed sugar ~ cup vinegar
1 cup Karo 2 tablespo ons butter
~ cup water 1 teaspoon vanilla
the butte r .
Boil the sugar, Karo, water and vinegar six minutes, and add stir in the
and
Cook till it forms a soft ball in cold water. Remove from fire, may be
vanilla. If preferred , one-half cup of candied cherries, cut in halves,
in square!
added. After heating thorough ly, turn into buttered tins. Mark
when cool, and cut when cold. Wrap each cube in waxed paper.
34
Choice Karo Caramels
2 cups granulated sugar 1 cup butter
1:)4 cups Karo 1 teaspoon vanilla
2 cups cream 1 cup chopped nuts
Cook sugar, Karo, half the cream and butter together. When it boils, stir in
the rest of the cream , but do not allow boiling to cease. Test for a firm ball
in cold water. Add vanilla and nut meats. Turn into buttered tin. When
nearly cold, cut in cubes and wrap in waxed paper. The boiling sometimes
requires nearly an hour, but when carefully made these caramels cannot b
excelled.
Walnut Caramels
2 pounds brown sugar 4 tablespoons butter
1 cup Karo 6 squares bitter chocolate
1 cup milk Y.. pound walnuts
Put all the ingredients except the nuts into a saucepan and bring slowly to the
boiling point. Continue to boil till 240 0 F. on sugar thermometer is reached.
Add the chopped nuts and turn into buttered tins. Mark in squares when
cold.
Karo Cream Caramels
1 cup cream 4 tablespoons butter
Y.l cup Karo 2 tablespoons flour
;j4 cup sugar 2 tablespoons Kingsford's
1 teaspoon vanilla Cornstarch
Put sugar, Karo ancl 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
together, and continue to cook till a firm soft ball forms in cold water. Turn
into buttered tins, and mark in squares when cool. N ulS may be added if
desired.
Karo Divinity
3 cups brown sugar 2 eggs (whites only)
Y.. cup Karo Y.. teaspoon salt
73 cup water 1 cup chopped nuts
1 ounce chocolate Y.. teaspoon vanilla
Cook the sugar, Karo and water to the soft ball, having added the chocolate
melted over hot water, and proceed as in rule for Divinity. The chocolatti
may be omitted.
Chocolate Caramels
4 squares chocolate 1 cup brown sugar
1 cup milk 1 heaping tablespoon butter
1 cup Karo 1 teaspoon vanilla
Cut up the chocolate and add to the milk . When dissolved add the Karo
and sugar and cook till it forms a hard ball in cold water. Add the butter
when nearly done. Remove from fire and pour into buttered pan. Chopperli
nuts may be added. Mark in squares when cool.
3S
Peppe rmint Candy
2 cups brown sugar 2 tablespo ons butter
1 cup Karo Few drops oil of pepperm int
.doil sugar and Karo together till it will harden in cold water. Add butter
when cold.
and pepperm int. Turn into buttered tin, and mark in sq uares
Karo Kandy for Pulling
1 cup brown sugar 2 tablespo ons melted butter
1 cup Karo 1 tab lespoon lemon juice
~ ook all togethe r wi thout stirring till brittle when
tested in cold water. Pou.
nto buttered pans till cool enough to pull.
Taffy
2 cups sugar 1 tablespo on bu tte r
2-pound can Karo Pinch of soda
~ cup vinegar 2 teas poons vanilla
When nearly
:Boi l suga r and Karo till it gets a little thick and add vineg ar. The test fo r
one add butter and soda. Remove from fire and add vanilla.
:!II taffy is that it must be crisp in cold water.
Taffy No. II
1 cup sugar ~ cup milk
1 cup Karo ~ cup grated chocolat
~ cup butter
C ook till crisp in cold water . Put in buttered tin and mark in squa res w hen
cool.
Karo Candy
l~ cups dark brown sugar 1 tablespo on butter
1 cup Karo Y.. cup chopped walnuts
~ cup rich milk Y.. teaspoon vanilla
water. Wh en
Boil sugar, Karo and milk to a soft ball when tested in cold ken from the
early done add the butter, and add nuts and vanilla when ta
~tove . B eat till creamy as it cools.
Soft Karo Candy
l~ cups dark brown sugar 2 tablespo ons butter
~ cup Karo 1 teaspoon lemon extract
, adding the
:Boi l sugar, Karo and butter to form a hard ball in cold water to pull.
;emon wh en nea rly done. Turn into buttered tin till coo l enough waxed paper.
W hen a lig ht color pull into inch strips, cut in pieces and wrap in
Yellow Jack
add one-half
T o one qu art Karo which has been boiled for thirty minutes y smooth .
teaspoon bica rbonate of soda which has bee n rubbed absolutel tested in
when
Allow to boil, st irring constantl y or it may burn, until brittle
juice . When
cold water. Remove from fire and add one tablespoon lemon two strand s
l:ool enough to handle, pull until a light, bright yellow. Twist
logether and cut into desired lengths.
36
Karo Cream Drops
Use the rec.ipe for" Yellow Jack," but instead of twisting or braiding after it
has been pulled, rollout into two half-inch sheets. Lay these together with a
layer of Karo fondant between. Cut into squares or other shapes.
Peanut Candy
1 pound brown sugar 4 tablespoons butter
1 cup Karo :J.i pound shelled peanuts
1 cup water
Boil sugar, Karo and water till it is crisp when dropped in cold water. Just
before taking from the fire add the butter and the nuts. Pour into a well·
buttered tin.
Butter Candy
2 cups sugar 1 tablespoon vinegar
1 cup Karo 2 tablespoons butter
2 tablespoons hot water
Boil all except the butter, which should be added when nearly done, until
brittle in cold water. Pour into buttered tins.
Karo Wafers
2l{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 a
buttered platter. Do not add scraping from saucepan. When cool enough
to dent, work with a wooden spoon or paddle until creamy and firm. Cover
closely with a bowl and stand thirty minutes, when it should be kneaded like
bread. 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 a
spoon, make rounds on waxed paper. If too stiff, a very little hot water may
be added (teaspoonful at a time) while the mass is in the double boiler.
37
Comanche
FIRST MIXTURE
1 cup brown sugar 2 squares of chocolate
2 cups white sugar 2 tablespoons butter
1 cup Karo 1 teaspoon vanilla
~ cup milk
SECOND MIXTURE
2 cups brown sugar 1 cup milk 1 cup cbopped nuts
2 cups white sugar 2 tahlespoons butter
Boil the first mixture til l quite thick and pour onto a buttered tin. Then boil
the second mixture together, adding the nuts when done, and pour over the
brown mLxture in the pan.
Karo Kokoanut Kandy
~ cocoanut 1 cup Karo 1 teaspoon vinegar
1 cup brown sugar 1 tablespoon butter
Shave the cocoanut fine and spread on tin dish es in a warm place to make soft
and pliable. Boil the other in g redients without sti rring till brittle in cold
water. Stir the cocoanut lightly in and pour onto buttered tins.
Karo Nougat
1 ougat may b~ made like Karo Kokoanut Kandy except that chopped nut.
hould be substituted for the cocoanut. A mixture of shellbarks, cream nuta
and a lmonds is gene rally used, but any others may be used.
Glace Nuts and Fruits
1 cup sugar 1 cup Karo 'l3 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, taking out on the points of a fork and
laying on buttered plate. Th ey harden immediately.
Nuts and fruits may also be covered in a way which, while it is not exactly
a glace, is deliciou s. Melt a portion of Karo fondant in a double boiler and
dip 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 the
yellow tint; spinach and beet leaves crushed and boiled in a little water will
give green; and the juice of strawberries, raspberries and blackberries or
elderberries 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 one
cup Karo allow one tablespoon vinegar. Boil together until it hardens when
dropped in cold water. When ready pour over the popcorn while hot. As soon
as cool enough to handle, butterthe hands well and form themass into balls. To
make Popcorn Fritters, form the mass into flat, round cakes instead of balls.
Ij., 38
GENER AL CO NTENTS
PAGE PAGE
Su ggestions . . . . . . 4 G ravies. . 21
?vI ens uring D irections . 5 Ment Snuces .21
Brend and Rolls . CI C. 5 I cc C reams . .23
Gridd le Cakes and Warnes 7 Ices . 23
Fritters . 9 Beverages . 24
.t. Cakes nnd Cookies
F illings (or Layer C akes
· 10
.14
Entrees.
soumes .
.25
. 27
Pies . 15 Omelets . 28
Puddings · 17 Soups . 29
C ustards .19 Inva lid. Recipes (or tbe . .31
Sweet Sauces . .20 Candy-Making .32
INDEX
Angel Cake · 10 Coffee Custard .20
Apple Dumpling. Baked .18 Coffee auce .21
Apple soum€: .27 Coloring (or Candies .38
Asparagus Soup .29 COlllanche .38
Baked Pars nips .29 Corn Cakes 8
B.ked Swee t Potatoes .29 Corn Fritters 9
Banana Sauce .20 Corn Gems 6
Blackberry Pie · 15 Corn s tarch Cakes .12
Blanc ~I ange .17 Cornstarch Cakes. Icing · 12
Boiled Apple Puddinc- · 18 Cornstarch Pudding .17
Bos ton Baked Beans .29 Cran berrj' Pic · 15
Bran dy Sauce . 21 Cream Drops. Karo .37
Brbwn Bread 7 Cream Fillinc- . · 12
Brown Icinc- . 14 Crea m Puffs .12
Bu ckwh ea t Cakes 8 Cream Toast .31
Bu tter Candy .37 Cream of Celery Sou p .30
Buttersco tch. Karo .37 Cream of Chicken Soup .29
Cafl! Frappe . . 23 Cream of Corn Soup .30
Candy for Pullin!!. Karo . .36 Cream of Tomato Soup .31
Candy . Karo. .36 Creamed Cabbage .28
Candy. Soft . Karo . . 36 Creamed Chicken Gravy .21
CaDer Sauce .22 Cream d Chicken ou Toast. . 25
Caram els. Chocolate. .35 Creamed Codfish .26
Caramel s. Cream. Karo .35 Creamed Oysters . 26
Caramels. Karo . . . • . 34 Cream ed Parsnips .28
Caramel s. Choice. Karo .35 Cream ed Spinach . 28
Caramels. "Valnut . 35 Crullers · 13
Cheese So uml!. Kingsfo rd .27 Cup Cake. Karo . .11
Chicken Croquett es . 27 Cup Custard . 19
Chocola te Blanc Mange .17 Curried E ggs .26
Chocolate Icing · 14 Dand y Pudding · 19
Chocolate Larer Cake · 10 Delicate Cake · 10
Chocolate Laj'er Cake Filling . 10 Delicate Custard · 17
Chocolate Sauce .20 "Divioit),. 01 .34
Christmas P udding · 18 .. Divinity," Karo .35 I
Clam Fritters 9 .. Divinity." New Sweet . 34
Cocoanut Pie .15 E clairs . 12
.W J
IN DEX- Continued
PAG E PAGE
E ggnog. Karo .25 Omelet au Gratin . 2'
Fig Filling • 14 Orange Custard .19
Filling. Karo. ./-1 Orange Tart .. . .16
Flannel Cakes · 7 Oxtail So up .. . .30
Fondant. Creams and Chocolates . 32 O)'ste r Soup . . . .31
Fondant. Karo. . 33 P ancakes (French SI)'le) . 8
Fondu . . . . . . . 25 Parke r H ouse Rolls . 5
French Rolls . . . · 7 Parsle), auce .. . .22
Fried Eggplan t . . 29 Pean ut Candy . . . ·37
Frozen Compote . 24 Pepperm in t Candy . 36
Fro zen Custard . . 23 Pie Crust. Plain . . 15
Fruit and Nut Filling . · 14 Pic Cru s t. Riebe r . .15
Fruit Cake. Karo .11 Pie. K aro . . . .. .16
Fruit Fritters . · 9 Pl ai n Fritters . . . 9
F ruit Punch . . . .24 Plain Frui t Pudding .19
Fudge. Divinity . .34 Plain Karo Sauce .. .21
Fudge. Karo . . . . 33 Plum Pudding alice .21
Gingerbread. Karo. Hard .13 Poacbed Elfgs ilia Kingsford .26
Glace I\uts and Fruits .38 P opcorn Balls and Fritte rs . 38
Gin ger Cookies · 13 Popovers . . . . . . . . 6
Ginger Snaps . . · 13 Prune Whip . . . . . . . · 17
Graha m Bread · 5 Pum pki n Pic . . . . . . .16
Graha m Muffins. · 6 Quick Buckwheat Cakes 9
Graham Pudding .18 Raisin Filling .. . 14
Grape I ce . . . . .24 Rice Pancakes .. 8
Gruel. Kingsford's . . 31 Roast Beef Gravy .21
Ham Omelet . 28 Rye Bread 5
Hominy Fritters . . · 9 Salll' Lunn 7
I ce Cream. Karo . . .23 Sea Foam. Karo 37
Ice Crea m. Kingsford's . 23 Sbort Cake . . . 6
Iced Coffee . .. . . . .25 Soup ilia Reine . 31
Indian Pudding. Boiled .18 pani h Omelet .28
Jelly herbet .24 Split Pea Soup .30
Kokoanut Ka ndy. Karo .38 Spruce Bee r .24
Lady Fingers • . . .11 Taffy . 36
Lemon Pie . 15 Taffy No. II . .36
L emon auce. Hot. . 20 Tea Biscuit . 6
L oaf Sponge Cake . 10 Tea Punch .24
L obster Patties • • . 26 Temperance Punch .25
Lobster Sauce . . . .22 Tips y Parson .. . · 17
Lunch Muffins · 7 Tomato Toast u la Kingsford .25
Macaroni Milanaise . 27 Tomato Sa uce .. . . . . .22
Maple Mousse . 23 Tutti Frutti . . . . .. . .23
Marble Cake . 11 Vanilla Icc Cream .23
Millce Pic . . . 16 Vegetables (to Sweeten ) . .29
Mock Cream .20 Velvet Sauce . 22
Mock Cream Pic . 16 Wafers. Karo . . .37
Mock Custard .. Waffles · 9.
· 19 Welsh Rarebit .26
Mull ed Grape Juice .24 Wheat Bread 5
New Jersey Gingerbread · 12 White Sauce .22
New York Cook ies · 13 Yankee Cake . 12
N ougat. Karo . .38 Yellow Jack . .36
Oatmeal Scones . . 8 Yum Yum P uddinlr . 19
MAZOLA
A Pure Corn Oil for Salads and Cooking
Mcooking
AZOLA is a pure, wholesome, vegetable oil refined especially for
purposes and for use in salad dressings and ·sauces. It is
made wholly from Indian corn by a process that was successfully perfected
after years of persistent work .
Mazola meets the demand among careful hOllsewives for a vegetable fat to
take the place of animal fat s 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 w ithou 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 rte d oils thot the
housewife closses os lu xuries because they a rc so ex pensive .
Special jJ/faz ola Cook Book sent free on r equest
SERIAL "'0.828.