I DO NOT hesitate to award Karo the prefere nce

above any other table yrup used in my househ old.

As an accomp animen t to waffles and griddle -cakes
it deserves all thar can be said in praise of it. It is as
clear and as sweet as honey and richer :n con i tency,
withou t the cloying quality that makes honey di taste-
ful to some, and unwhol esome if eaten freely.
I have also used Karo in the prepara tion of pud-
dings and gingerb read, with satisfac tory re ults. The
candies made from it are pure and deliciou s.
CO RN PR OD UC TS
CO OK BO OK

By

EMM A CHU RCH MAN HEW ITT

Former A ssociate Editor LADIZS· HOM E J OURN AL

PUB}..ISH ED BY

CORN PROD UCTS REFIN ING CO.

NEW YORK, N. Y.
 The Perf ect
Pres ervin g
Syru p-
a E PART KARO
(CRYS TAL WHIT E)
AND THRE E PARTS
SUGA R gives you the
finest Preser ves, Jams,
J ellies and Canne d
Fruits you ever made.
Karo brings out the
pure flavor of the fruit
and makes a smoot her,
richer syrup than you
can get with all sugar.
Jellies and j ams made
with part Karo (Cryst al
White ) do not crystal -
lize.
Write for our Special
Preser ving Cook Book
of practic al recipes and
valuab le sugges tions for
the progre ssive house-
wife.
2
A WORD TO THE HOUSEWIFE

T HIS little book of recipes is the result of many years of

housekeeping. They are all practical. They are in daily
use in thousands of homes.
During my long editorial service on the Ladies' Home Journal
and other magazines, I was brought into intimate correspondence
with housekeepers in all parts of the United States-and espe-
cially with their work and achievements in cooking.
I found that their experience was the same as mine - those
who had the greatest success with cornstarch recipes always de-
f. ended on Kingsford's.
I found, too, that they had developed a wide range of uses for
Kingsford's Cornstarch.
The novice, for instance, too often knows cornstarch only as
the basis of a few puddings and other desserts.
The cook of the older generation uses Kingsford's Cornstarch
a dozen times a day, in all kinds of dishes.
She uses Kingsford's always for thickening her gravies and
sauces-which is the secret of their rich, creamy consistency and
their freedom from the raw taste that flour gives. Gravies and
sauces should be thoroughly cooked.
She gets the fine texture of her bread, biscuits, cakes and
cookies by mixing part Kingsford's Cornstarch with the flour.
She makes her pie crust perfect and flaky by using part corn-
starch instead of all flour-and the under crust is dry and tender,
even in juicy fruit pies.
It is these cooks who have furnished most of these recipes,
which have been a staple in my own household for years, and I
have added a number originated by myself.
Yours very truly,

Forme,· Associate Editor Ladies' Home Journal.

3
 Directions for Measuring
Unless otherwise stated, all measures should be level.
One-half a spoonful is one-half a level spoonful meas-
ured lengthwise through the middle of the spoon.
Dry ingredients should be sifted before measuring and
piled lightly in the cup. They should never be shaken
down.
BREAD AND ROLLS, ETC.
Wheat Bread
7 cups wheat flour 73 tablespoon butter
1 cup Kingsford's Cornstarcb ~ yeast cake
1 heaping teaspoon salt !4 cup lukewarm watcr
~ tablespoon lard 1 pint milk
~cald the milk and cool till lukewarm. Sift the flour, cornstarch and salt together.
"tUb in the lard and butter. Dissolve the yeast in the lukewarm water; add it to the
milk and stir in the dry ingredients. Knead on a floured board for twenty-five
minutes. Place in a g reased bowl, rub the top very lightly with softened butter,
cover loosely with a so ft cloth , and ri se over night. In the morning mould quickly
IOto loaves and put into buttered 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 White) may be added to the milk when
mixing. For Raised Biscuits add a little butter or lard, and a little sweetening it
desired. Graham Bread
1 quart grabam flour 1 tablespoon Karo
3 cups wheat flour ~ tablespoon lard
1 cup Kingsford's Cornstarcb ~ tablespoon butter
l Y., teaspoons salt ~ yeast cake
3 tablespoons brown sugar !4 cup lukewarm water
!4 teaspoon soda 1 quart milk
eald the milk and cool till lukewarm. Sift the dry ingredients together and
b in the flour. Di sso lve 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. Rise
·11 more than double in bulk and bake in a moderately hot oven.
Parker House Rolls
2 cups milk Wbites of 2 eggs
!4 cup sugar 2 yeast cakes
1 tablespoon butt!!r and lard ~ cup lukewarm water
mixed Flour
l~ teaspoons salt
Scald the milk. Pour into the mixing bowl, and add the sugar, salt, and
melted butter and lard. When lukewarm add the beaten whites of the eggs
5
MI SCE LLA NEO US SUG GES TI O N S
sugar to mix with the
When baking h am , if Karo Syrup is substitute d for brown the final browning , a
bread crumbs and yolk of egg with which i t is covered before
finer Bavor will be obtained.
fine glaze considere d so
Brushing pastry lightly w ith Karo Syrup will give it that
desirable .
to sweeten) \vilt
A tablespoo n Karo Syr up stirred into g riddle cakes (not enough
tion of Kingsfo rd's Com-
materiall y assis t i n the process of browning . A s mall propor
;starch w ill improve their texture.
from possibilit y of
When cooking with Karo Syrup ove r a quick fire, to prevent
the boys call them). The:
b u rn ing , d rop i n three or four stoue marbles ( " agates ," as
prevent the burning but
heat wi ll keep these cons tantly on the move and will u o t only
will do mos t of the stirring.
stir the soda into th",
In making cakes, etc., where Karo Syrup is u sed, always
syrup.
Syrup will boil ove ..,
If your fire is quite ho t and you are afmid tha t your Karo
The syrup will no t ris'"
butter tl,e inside of the vessel abou t t wo inches from the top.
high e r th:m the butter.
instead oi all Bour.
In making pancakes , u se one-third Kingsfor d's Cons tarch
eggs are scarce and several are used . a teaspoonf ul Kingsfor d's Cornstarc1h
W1:Jcn
may be used ve ry satisfacto rily i u place of Que e gg.
much better when pallt
All kinds of crusts, steamed p u ddings and dumpling s are
Kingsfor d's Cornstarc h is used in p lace of all flou~.
h. w ith milk a n d egur,
When short of cream in a n emergenc y , Kingsfor d's Cornstarc
makes a good su-bstitut e.
h tly dus t the cake wi ttb
To prevent icing f rom running off while bein g s pread . lig
Kingsfor d's Corns tar c h .
it p ie. such as r hubarb.
A little K ingsiord 's Cornstarc h introduce d into a j uic y fru
werry, etc. , prevents its run u ing over.
t the sal t from grow·
A pi11ch of Ki n gsford's Cornstarc h in the sal t cellar w ill preven
i ng hard .
shmallmv s. e tc.
Ki n gsford's Cornstarc h is fi ne to powd e r cand ies. s uch as mar
wi th w h ich it is assi m i·
T h e wholesom eness o f Kingsfor d's Co rnstarc h . a n d the ease
p repared for the ve r y y oumg.
l ated . ll1akes i t ll1uch more desirable than flou r fo r thi ngs
tile very o ld. and the d elicate.

Insist 0.11 Kings ford's.

To guard against disappointment, use Kingsford's
where ver cornstarch is requir ed. Ordinary cornstarch
cannot be depen ded upon for the results y ou desiife.
With the many low-grade cornstarches now selling at the
price of Kingsford's, you must be watchful of substitu-
tion. Kingsford's costs no more than inferior substitutes.
Dema nd Kingsford's.
4
the yeast di ssolved in the warm water, and enough flour to make a thin batter.
Beat thoroughly, cover, and rise till about double in bulk. Add enough flour to
make a dough just as 50ft as can be handled. Turn 'on to floured board and
knead until it is spongy and elastic. Let it rise till triple in bulk. Turn on
to ~ we!l-floured bo~rd and ,roll ou\.lig htl y 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 crea e through the middle of each piece. Brush over
~alf of the top ~f each piece with melted butter, and press the edges together
It g htl~. Place 10 a buttered pan one inch apart. Cover, and let ri se till light.
Bake 10 a hot oven twelve to fifteen minutes.
Tea Biscuit or Short Cake Crust
2~ cups flour 2 well-rounded teaspoons
~ cup Kingsford's Cornstarch baking powder
~ teaspoon salt Milk to make a soft dough
2 tablespoons lard
Sift the dry ingredients together till thoroughly mixed. Rub in the lard with
the tips of the fingers or with a fork. Cut in the milk, moi stening only part at
one time . When all is moistened, cut all together. Toss lightly on a floured
board. Pat out about three-quarters of an inch thick and cut with a biscuit
cutter. Bake twelve to fifteen minutes in a rather hot oven.
Popovers
2 eggs 1 cup milk Pinch salt
~ cup flour l4 cup Kingsford's Cornstarch
Beat the whites of the eggs very stiff. Add them to the milk, beaten up with
the yolks of the eggs and the salt. Put the flour and cornstarch in a mixing
bowl and stir in the liquid to make a perfectly smooth batter, then add the rest
of the liquid, beating vigorously. Pour into hissing hot, well-greased popover
cups and bake twenty minutes in a quick oven. Remove from cups and serve
immediately, as they fall quickly.
Graham Muffins
~ cup flour 1 teaspoon salt
~ cup Kingsford's Cornstarch 1 cup milk
1 cup graham flour 1 egg
l4 cup sugar 1 tablespoon melted butter
3 teaspoons baking powder
Sift all the dry ingredients together till thoroughly mixed. Beat the egg till
li<Tht and add it to the milk. Stir quickly into the dry ingredients, and cut in
h~ melted butter last. Bake in gem pans in a moderate oven.
Corn Gems
1 pint corn meal 1 teaspoon salt
l~ cups flour 1 pint buttermilk
~ cup Kingsford's Cornstarch lY.. tablespoons Karo
2 teaspoons baking powder 2 eggs
1 teaspoon soda Butter size of an egg
ift the dry ingredients together. Add the Karo and beaten egg to the butter·
milk and mix quickly with the dry ingredients. Cut in the melted butter last.
6
 Sally Lunn
3~ cups flour
~ cup Kingsford's Cornstarch
1 teaspoon soda
2 teaspoons cream of tartar
Mix like muffins. Bake in layer cake tins.
and piling two or three high. They may be
Karo Sauce (page 21).
Lunch Muffins
IY.. cups flour
~ cup Kingsford's Cornstarch
2 teaspoons bakin~ powder
y.. teaspoon salt
Mix as other recipes for muffins.
2 tablespoons Karo (Cryslal Wltil.)
2 eggs
2 cups milk
Buttcr size of an egg, melted
Serve hot, spreading with butter
eaten with Karo Syrup or Plain
2 eggs
3 teaspoons Karo ( 0 -; sial U~Jlit.)
1 fuJJ cup milk
3 tablespoons of butter, melted

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.

GRIDDLE CAKES AND WAFFLES

Flannel Cakes
2 cups flour 1 teaspoon salt
1 cup Kingsford's Cornstarch 3 cups milk
3 rounded teaspoons baking 2 teaspoons butter
powder 2 eggs 1 tablespoon Karo
Sift the dry ingredients together. Stir in the milk, the butter, melted, and the
well-beaten eggs last. Sour milk may be used by substituting one teaspoon of
soda for part of the baking powder. Serve with Karo.
7
 Rice Panca kes
1 cup boiled rice 1 be aping teaspoon baking
1 cup /lour po wder
l4. cup Kingsfo rd's Cornsta rch 1 egg 1 cup milk
Y.z teaspoon salt 1 tablespo on Karo
egg well
Sift the dry ingredi ents together . Soak the ri ce in the milk, add the batter.
beaten. Stir all together and add enoug h more milk to make a thin
Bake on a hot g riddle . Serve with Karo .

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.

Panca kes (Frenc h Style)

3 eggs 1 cup milk l ~ tablespo ons Karo
2 cups flour Little salt
Beat all we ll together for fi ve minutes. Fry quickly in large thin cakes .
d sugar and
Spread with fruits or sweets, and roll . Sprinkle with powdere
serve hot .
Buckw heat Cakes
1 quart buckwh eat ~ cup warm water
Y.l cup Kingsfo rd's Cornsta rch 1 tablespo on Karo
1 heaping teaspoo n salt 1 quart warm water
Y.l yeast cake
and add
Sift the dry ing redients together . Soften the yeast in the warm water,
rest of the water. Mix with the buckwh eat, beat eig ht
it and the Karo to the
to make thin
minutes and rise over nig ht. In the morning add warm water 6
enoug h to pour onto the griddle . Serve with Karo .
s
 Qu ick Buc kw hea t Cak es
2 cups buck whe at flour
~ cup wbe at or grah am
4 teas poon s baki ng pow de,
flour 2 table spoo ns Karo
!4 cup King sfor d's Cor nsta rch
~ift the dry ingr edie nts toge
Wat er to mak e a thin batt er
ther. Add wate r to mak e a thin
(he Karo . Serv e hot with Karo batte r and stir ill
.
WafBes
cup King sfor d's Cor nsta rch
l(.
Iv., cups flou , 2 teas poon s baki ng pow der
Y.: cup milk 1 heap ing table spoo n butt er
v., teas poon salt 2 eggs
Beat the eggs and add the milk , and I tabl espo on Karo
together. Add the butte r (mel ted) stir grad ually into the dry in gredie nts sifted
last. Coo k in a waffle iron and
with Karo . serve hOI

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
10
 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.

Karo Cup Cake

~ cup sugar lY.. cups Karo
~ cup butter 2!4 cups flour
3 eggs !4 cup Kingsford's Cornstarch.
1 tablespoon cinnamon 3 rounding teaspoons baking
2 tablespoons ginger powder
Beat sugar and butter together. Add the eggs, beaten separately. Add the
spice and the Karo. Beat in the dry ingredients sifted together. Pour iot
gem pans and bake in a very moderate oven.

Karo Fruit Cake

2 cups Karo Grated nutmeg
1 cup brown sugar 4 eggs 4Y.. cups flour
1 cup butter Y.. cup Kingsford's Cornstarch
1 cup milk 3 teaspoons baking powder
1 tablespoon each cinnamon 1 cup each raisins and currants ,
and cloves well floured
Beat the butter, sugar and Karo to a cream . Add the eggs, well beaten, th e
milk alternately with the dry ingredients sifted together and the spice. Tun"
in the fruit last. Bake in a very moderate oven one hour.

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
13
 .
.
--

....
......:-~ ~ --..--........,:.

•...
-
.
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.)

FILLINGS FOR LAYER CAKES

Karo Filling
Y-i cup ICaro (Crystal WI,,~e) 1 gra ted sour apple
:w cup sugar 1 grated lemon rind and juico
1 egg Vanilla to taste
Cook all together for five minutes, adding vanilla when cold.
Fruit and Nut Filling
Chop dried fruit and nuts very fine and rub to a paste with Karo Syrup.
Raisin Filling
1 cup water !4 cup Karo (Cryst al W;zzl.) 1 cup raisins
73 cup sugar 1 egg
Seed and chop the raisins. Add sugar, Karo and water, and cook till raisins
are soft. Put over pan of water, and add egg slightly beaten. Cook till con-
sistency of thick cream. Flavor with lemon . Cool before using.
Fig Filling
!4 pound chopped figs ~ cup boiling water
~ cup sugar l~ tablespoons lemon juice
2 tablespoons Kingsford's Grated rind of ~ orange
Cornstarch
Put figs, sugar, cornstarch in a double boiler and pour on the boiling water,
stirring all the time. When well mixed add the lemon juice and orange rind.
Cover and cook one-half hour, stirring occasionally.
Chocolate Icing
~1 cup sugar !4 bar chocolate
!4 cup Karo Syrup Pinch of salt
8 tablespoons milk !4 teaspoon vanilla
Boil sugar, Karo a.nd milk. Add the grated chocolate and salt, al.ld ~ook ~II
it forms a soft ball 10 cold water. Remove from fire, Ravor, and stir till thick
enough to spread.
Brown Icing
YI cup Karo (Crystal WI,,~e) 3 tablespoons cocoa
1 cup confectioner's sugar Strong coffee
Stir the syrup, sugar and cocoa together and moisten with the coffee until
proper consistency to spread.
I4
 PIES
Plain Crust
lYi cups flour Y.. teaspoon salt
YI cup Kingsford's Cornstarch Y.. cup lard
Y.. teaspoon baking powder l4 cup icc watcr
Sift the dry ingredients together. Cut in the lard till of the consistency of
meal. Cut in the water quickly. Handle as little as possible, else it will be
tough. Richer Crust
3 cups flour 1 heaping cup lard (part butter
1 tablespoon Kingsford's may be used)
Cornstarch Icc water to moisten so that it
1 teaspoon salt may be rolled out
Mix as directed above. Use only water enough to prevent crust from being
crumbly. Teo much water makes it hard .
Blackberry Pie
Line pie plate with rich crust. Wash and drain the berries, and fill plate
quite full. Sprinkle well with sugar, and sift over all one gene ·ous taolespoon
of Kingsford ' s Cornstarch. Season with cinnamon and bits of butter. Add the
top crust, wel l pricked, and bake. Strawberry, whortleberry, rhubarb and
peach pies should be thickened the same way with Kingsford's Cornstarch.
Cranberry Pie
Fill pie plate, lin ed with paste, with cranberries which have been pricked,
washed and dried. (Unless dried there will be too much liquid.) Fill the
plate two-thirds full of Karo (Crystal Wh ite) into which a teaspoon of
Kingsford's Cornstarch has been stirred, and cover with well-pricked paste.
Cocoanut Pie
3 eggs 2 tablespoons sugar
1 tablespoon Kingsford's 2 cups milk (scalded)
Cornstarch Y.. cup freshly grated cocoanut
Beat the yolks of the eggs, add the sugar and cornstarch, and pour on the
scalded milk slowly. Add the grated cocoanut, and turn into a deep plate
lined with rich paste. When baked, cover with a meringue made from the
whites of the eggs, well beaten, to which three round tablespoonfuls of
powdered sugar should be added. Sprinkle with cocoanut and brown in the
oven. Lemon Pie
1 cup Karo (C>'Yslal Wid/e) 3 eggs
1 cup milk Rind and juice of 1 large lemon
2 tablespoons Kingsford's Cornstarch Pinch of salt
Cook the Karo, milk and cornstarch together in a double boiler for fifteen
minutes. Beat the yolks of two eggs and one whole egg slightly and stir smooth
with the first mixture. Add the lemon juice and rind of the lemon and the
salt, and cook one minute. Fill the paste while hot and bake in a quick oven.
"Vhen cool make meringue of the whites of the two eggs, and return to the
oven to brown.
15
 Karo Pie
K aro (Crystal
Line pie pl ate with rich crust, and fill two-third s full with
poons Kings-
White) . Stir in lightly without touching the paste two tea
Lay strips of
ford 's Cornstarch. Lay over the top thin slices of lemon.
crust from edge to edge. Bake slowly.
Pumpk in Pie
114 cups dry pumpkin 2 eggs 2 tablespo ons Raro
1 teaspoon Kingsfo rd's 2 tablespo ons m elted butter
Cornsta rch ~ teaspoon ginge r
!6 cup brown sugar 1 teaspoon cinnamo n
1 cup rich milk ~ teaspoon salt
red ients thor-
Beat the eggs slig htly . Add to the milk. Mix the other ing
oug hly, and bake with on e cru t. and bake,
To Prepare Pumpkin . - Cut pumpkin in half, remove the seeds
open side down. When soft , scrape from th e sk in and mash .
Mock Cream Pie
1 cup sugar 1 pint of hot milk
4 tablespo ons Kingsfo rd's Pinch of sa lt
Cornsta rch 1 teaspoon butter
Yolks of 3 eggs
. Stir in
Beat the yolks of the eggs , ad d the suga r an d co rn starch, well mixed
cru t already
milk sl ow ly and add the sa lt and butter. T urn into a
th e hot
meringu e and
ba ked . Grate nutm eg on the top. Bake till firm. Cove r wit h
brown . Mince Pie
1 lb. suet 1 pint boiled cider
8 Ibs. tart a pples ~ lb. chopped citron
4 lbs. lean boiled beef 1 tablespo on sa lt
3 lbs. seeded raisins 1 tablespo on ground spices
2 Ibs. currants 1 tables poon mace
1 lb. brown sugar 1 tables po on cloves
1 qu a rt Karo 1 tablespo on allspice
1 pint brandy 4 t ablespoo ns cinnamo n
1 pint Madeira wine 2 nutmegs , grated
2 quarts sweet cider
the brandy
Chop the suet, apples and beef, and add all the ing redi ents except
wine. Cover
and wine. Heat thorough ly, cool , and add the brandy and
crust.
tightly and keep cold but do not free ze. Bake in a rich double
Orang e Tart
1 cup boiling water 73 cup Karo (Crystal Wlltl e)
4 tablespo ons Kingsfo rd's 1 teaspoon lemon juice
Cornsta rch 3 eggs
1 large, juicy orange
and the boili ng
Cook the cornstarc h, made smooth with a little cold water,
grated ri nd of tl\e
water for five minutes. Add the pulp and part of the
pour slow ly on
orange, the Karo and the lemon juice . Heat thoroug hly and
I6
to the beaten yolks of the eggs. Beat thoroughly . Pour into a tart crust,
cover with meringue made from the whites of the eggs and flavored with
lemon juice. Brown in oven. Serve cold.

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

Apple Dump ling - Baked

each with a ~ooa
Peel and co~e the required number of tart apples and cover
(Crystal ''''hIte).
crust .. Put 10 a baklOg pan and pour over each a little Karo
hot water. Bas:e
Turn !nto the pa.n one c.up br.own sugar and two cups of rich brown.
dumplin gs from time to time, till apples are soft and crust a
Boiled Apple Puddi ng
1 pint chopped apples 1 tablespo on Kingsfo rd's
1 pint bread crumbs Cornsta rch
1 cup raisins ~ teaspoo n salt
73 cup chopped suet ~ cup Karo
1 egg (unbeat en) 1 cup milk
ingredie nts and
Mix the apples and bread crumbs. Add all the rest of the hot with sauce.
beat well. Put into buttered moulds and boil two hours. Serve
Boiled Indian Puddi ng
1 cup Indian meal ~ cup Karo
I quart milk 1 tablespo on butter
I cgg Salt to taste
~ cup sugar
ly. When
Pour one pint of milk onto the meal and set to boil, stirring constant
Karo, butter,
thick remove from the fire and add the egg well beaten, sugar,
bag. Serve with
salt and the rest of the milk. Steam or boil in a floured is preferre d.) .
bard sauce. (Substit ute Lassies for Karo if molasses flavor
Graha m Puddi ng
~ cup Karo Y.z cup sour milk
~ cup brown sugar ~ teaspoo n soda
~ cup butter I cup raisins
1 egg Spices to taste
1~ cups graham flour
egg, well beaten.
Stir the sugar:lO d Karo together , add the butter, melted, and the
dissolve d. Add
Stir in the flour and the sour milk, in which the soda has been and serve with
the spices, and the raisins, well floured, last. Steam four hOllrs is preferre d.)
plain Karo Sauce. (Substit ute Lassies for Karo if molasses flavor
Christ mas Puddi ng
~ pound shelled almond s H4 pounds bread crumbs
Y.z pound candied orange peel 2~ cups flour
3 pounds raisins ~ cup Kingsfo rd's Cornsta rcb
3 pounds currant s 1 ounce mixed spices
2 pounds chopped beef suet 12 eggs
1 pound brown sugar Milk to bind all togethe r
1 cup Karo
Add the rest of
Chop the almonds , orange peel, raisins, currants and suet.
the ingredie nts. Tie in a floured bag and boil for eight hours.
I8
 Yum Yum Pudding
1 cup cooked cereal (left over) ~ cup raisins
~ cup Karo (Crystal W11l1e) 2 eggs
~ oup milk
Put all togethe r into a double boiler. When smooth turn into a buttered
baking dish and bake forty minutes. Eat with cream.
Dandy Pudding
1 quart milk ~ cup sugar
4 tablespoons Kingsford's Cornstaroh 3 eggs
Make a custard of the milk, cornstarch, sugar and yolks of eggs. Flavor wit
lemon and pour into individual glasses. Make a meringue out of th e white.
of the eggs and cover top of each g lass.
Plain Fruit Pudding
1 cup butter and suet mixed ~ grated nutmeg
1 cup Karo 1 egg
1 cup r aisins 2:j4 cups flour
1 cup currants !4 cup Kingsford's Cornstarch
2 teaspoons cinnamon 2 teaspoons baking powder
Sift the last three ing redients together and mix in the order given. Steam
three hours.
CUSTARDS
Cup Custard
2 eggs ~ teaspoon Kingsford's
3 cups milk Cornstarch
2 tablespoons sugar Pinch of salt
Mix the cornstarch with the sugar and add to the slightly beaten eggs. Pour
en the milk slowly, add the salt. Flavor to taste and set in cups of water iu
the oven to cook till thick.
Mock Custard
1 quart milk, scalded Pinch of salt
~ cup sugar 4 eggs
1 table spo on butter 2 tablespoons Kingsford's
1 teaspoon cinnamon Cornstarch
Mix the cornstarch to a smooth paste with a little cold milk, add the scald~d
milk slowly, and cook over water till thoroug hly done. Mix the other ingre-
dients and combine with the first mixture. Cook only long enough to thicken
the eggs-not more than two or three minutes.
Orange Custard
1 pint milk-scalded 1 tablespoon Kingsford's
Yolks of 2 eggs Cornstarch
Sugar to taste
Mix eggs, sugar and cornstarch and pour the hot milk on slowly. Cook over
water, stirring constantly, till it thickens. Cool. Slice four oranges and ar-
range in a serving dish with layers of sugar. Pour the custard over the whole.
19
 Coffee Custard
1 pint milk 1 cup strong, hot coffee
~ cup Karo (Crystal ~17tite) 1 tablespoon Kingsford's
3 eggs Cornstarch
Heat milk and Karo to boiling point. Add the eggs, well beaten, the coffee,
and the corn starch mi xed till smooth with a little cold milk. Stir till it
thicken s. Pour into glasses. When very cold serve with whipped cream.

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

EAPOLITAN ICE CREAM

 Plain Karo Sauce
1 cup dark brown sugar 1 cup Karo
2 tablespo ons butter 1 cup cream
Yolk of 1 egg 1 tablespo on Kingsfo rd's Cornsta rch
Cream the butter and sugar together ; a~d !he b~aten yolk of
Karo and the cream and corn starch. Bod tdl thick. Add whiskey .the egg, ~he
or wme
if desired, after removin g from the fire.

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.

Sauce for Plum Puddi ng

2 tablespo ons butter ~ cup sugar
2 teas poons flour 1 teaspoo n Karo (Cryslal If'llilc)
2 teaspoon s Kingsfo rd's 1 pint boiling water
Cornsta rch ~ teaspoo n lemon juice
Stir all together and cook, stirring constant ly, till it boils and becomes
thick,
Brand y Sauce
3 level tablespo ons Kingsfo rd's 1 pint hot water
Cornsta rch 1 tablespo on Karo (Cr:),!lal Witt/c)
~ level teaspoo n flour It. cup brown sugar
Pinch of salt 1 teaspoo n vanilla
1 rounded tablespo on butter 1 generou s tab lespoon brandy
Stir the cornstar ch, Rour and salt together , and blend with the butter.
th e hot water graduall y, add the other ingredie nts, and cook, Stir in
stantly, five or six minutes. Add vanilla and brandy, remove stirrin g con-
from fire, and
beat in a second tablespo on of butter.

GRAVIES AND MEAT SAUCES

Roast Beef
Remove roast from pan, and pour off all the fat except one good
Add one tablespo on of Kingsfo rd's Cornstar ch. Put over the tablespo onful.
stirrin g constant ly, till we ll browned . Add g radually , stirringfire and cook
all the time:
one pint of boiling water, and cook till thick and smooth. All
may be made from this recipe. brown g ravies

Cream ed Chick en Gravy

Pour desired amount of milk into pan where chicken has been
fried
with butter, salt and pepper, and thicken with Kingsfo rd's Cornsta . Season
smooth with a little cold milk. rch rubbed

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
&

ICE CREAMS AND ICES

Tutti Frutti
Soak one-half pound of dried and candied fruit in one glass of whiskey and
lemon juice. Add to ice cream when partly frozen, and finish freezing.

Kingsford Ice Cream

1 cup sugar 1 pint milk
~ teaspoon salt Yolks of 3 eggs
1 tablespoon Kingsford's Cornstarch 1 pint cream
Mix the cornstarch with the sugar and add to the slightly beaten eggs. Pour
on the milk slowly, add the salt, and cook over water till thoroughly done .
When cold, add the cream and freeze, flavoring to taste.

Vanilla Ice Cream

Make as above, substitutin~ one or two whole eggs for the three yolks. Flavor
with one tablespoon of vamlla.
Frozen Custard
1 Quart rich milk 2 teaspoons Kingsford's
1 handful raisins Cornstarch
~ cup sugar ~ cup nut meats, chopped
~ cup ICaro 2 teaspoons vanilla
3 eggs
Heat the raisins in the milk in a double boiler for twenty minutes. Make a
custard of the other ingredients, adding the nut meats when cold. Freeze a$
ice cream. This may be varied by adding chopped figs, dates, etc.

Karo Ice Cream

To each quart of cream or rich custard, add one cup of Karo (Crystal
White) and one teaspoon of vanilla. Freeze, and serve plain or with
English walnuts, chopped, over the tClp .

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

Tomato Toast a la Kingsford

l6 cup strained tomatoes Pinch of pepper
14 cup Kingsford's Cornstarch 8 slices of toast
1 teaspoon salt
Cook the rest of the can of tomatoes for fifteen minutes. Thicken with the
cornstarch made smooth with the strained tomato. Seaso n. Dip the edges of
the toast in sa lted water. Butter and lay in a serving dish. Pour on the hot
tomato and garn ish with parsley.
This may be varied by adding half a cup grated cheese, or cooking a sl ice
of onion and half of a sweet pepper with the tomato.
Fondu
l6 pound good dry cheese 1 cup cream
2~ tablespoons Kingsford's Yolks of 4 eggs
Cornstarch Whites of 5 eggs
Cook the cornstarch with the cream till thick; turn in the cheese, grated, and
add a little sa lt. Stir tiJl cool and add the yolks, well beaten. Fold in tht!
whites beaten very stiff. Bake in a papered tin in a hot oven, fiJling tin only
half full. Bake twenty minutes, and se rve at once, as it will fall.
25
 Creamed Codfish
2 tablespoons butter 1 cup desiccated codfish
2 teaspoons Kingsford's ~ cup cream
Cornstarch Pepper to taste
Soak tlle codfish for one hour in warm water. Cook the butter and cornstarch
together, add the codfish, and stir constantly. Stir in the cream and add a
little pepper. Simmer ten minutes, stirring constantly.
Creamed Oysters
1 pint oysters ;4 teaspoon salt
~ cup beef stock Pepper to taste
2 tablespoons Kingsford's 1 teaspoon Worcestershire
Cornstarch sauce
3 tablespoons butter Few drops onion
Rinse the oysters and drain. Strain the oyster liq uo r and cook the oy ters in
it till the edges begin to curl. Make a sauce of th e butter, cornstarch, beef
stock and half cup of the oyster liquor. Season. Ad d the oysters , cook
about one minute and serve in patties .
Welsh Rarebit
~ pound cheese 1 cup milk
1 round tablespoon butter 2 teaspoons Kingsford's Cornstarch
Melt the cheese with the butter and add the milk, into which th e cornstarch
has been sti rred . Sct over fire and stir till it has cooked. Do not boil the
cheese. The safest way is to cook over water. Season with salt and paprika.
Lobster Patties
Cut into sma ll pieces tai l part tlVO boiled lobsters. Season well with pepper,
salt and a little lemon juice. Dissolve two ta blespoons Kingsford's Cornstarch
in a little cold milk an d turn into one pint boiling milk. After it has thick-
ened add butter and cook until quite thick. Stir lobster into this mixture and
heat through. Fill patty shells which have been heated.
Curried Eggs
1 slice onion 1 teaspoon curry powder
2 tablespoons melted butter ;4 teaspoon salt
l~ tablespoons Kingsford's lY-! cups milk
Cornstarch 5 hard-boiled eggs, cut length-
¥.. tablespoon flour wise in quarters
Brown the onion in the butter and add the flour and cornstarch; stir in the
milk, stirring till it thickens, and season. Add the eggs and cook long
enough to heat thoroughly, and serve at once with hot boiled rice.
Poached Eggs a la Kingsford
Poach eggs in hot, salted water. Place on platter and cover with sauce made as
follows: ~ cup rich milk ¥.. tablespoon Kingsford's Cornstarch
1 tablespoon butter Salt and pepper to taste
Combine as white sauce. May be served on toast if desired.
26
 Macaroni Milanaise
y.. package macaroni 1 slice onion 2 level tablespoons Kings"
1 can tomatoes (or 1 stalk celery ford's Cornstarch
fresh ones in pro- 3 cloves 1 oup bread crumbs mixe
portion) Pinch of soda with
1 bay leaf 2 level tablespoons 1 rounding tablespoon
1 blade mace butter butter, melted
Y.. cup grated cheese
Break macaroni into inch lengths and drop in salted 'boiling water. Cook tm
tender, and drain. Season tomatoes with bay leaf, mace, onion, celery, cloves
and soda, and cook twenty minutes. Melt butter and stir into the cornstarch ,
season with salt and paprika, and gradually add tomato pulp. Cook till
thickened. When cool, add cheese. Lay the macaroni and the sauce layer
for layer in buttered baking pan. Put crumbs over them, and bake in moder-
ate oven till crumbs are browned. Serve hot.
Chicken Croquettes
1 pint finely chopped cold 2 tablespoons Kingsford's
ohicken Cornstarch
1 teaspoon salt 1 teaspoon onion juice
Y.. teaspoon pepper 1 tablespoon lemon juice
1 cup cream 1 pint bread crumbs
4 eggs 3 tablespoons butter
Cream the butter and cornstarch, add the cream and cook over moderate fire
till it thickens. Add meat and seasonings and boil for two minutes. Pour
over two eggs, weli beaten; when thoroughly mixed, cool. Shape into cro-
quettes, dip in crumbs, then in egg, and in crumbs again, and fry in deep fat.

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 .

FOR THE INVALID

Cream Toast
2 teaspoons Kingsford's Cornstarch 2 teaspoons butter
1 pint boiling milk Whites of 2 eggs
Dissolve the cornstarch in a little cold milk. Pour the boiling milk slowly
onto it, stirring till smooth, and cook till thoroug hly done. Add the butter,
and season to taste. Pour the boiling milk over the well-beaten whites of the
eggs. Pour over good brown toast and serve at once.
Kingsford's Gruel
One of the most delicate and delicious gruels that can be offered the convales-
cent is made by thickening .milk with Kingsford's Cornstarch . The milk
shou ld be scalded and seasoned with a pinch of salt. Then enough cornstarch.
which has been dissolved in a li ttle cold milk, should be added to make it the
consistency of rich cream, when it has come to the boil. Be very careful not
to make it too thick, as in this condition it is generally most unattractive to the
invalid . Should the convalescent prefer a sweetened grue l, add one teaspoon
sugar and one teaspoon Karo (Crystal White) to each pint of milk. Flavor
with vanilla or a little nutmeg. When permitted, a few seeded raisins are a
welcome addition. Or a little sherry may be added.
31
 Q

Split Pea, Lentil or Bean Puree (Dried Legumes)

1 pint dried legumes 3 tablespoons Ki.ngsford ' s
1 oruon Cornstarch
~ head celery Salt and pepper
A ha m bone if at hand l ~ cups milk
Soa k the legumes over nig ht in co ld wate r; was h, drai n , and simmer in three
pints of wate r, sti rring ofte n with a wooden spoon and add in g mo re water as
evaporation necess itates. If a ham bon e be used, put on 10 cook at the same ti me
as the legu mes . Whe n th e vegetables are becomi ng tend er, saute the onion and
celery, cut lin e, in a litt le drippin g , an d ad d to the sou p; wh en all are tende r
pass th rough a sieve , reheat , and stir in t he butter and corn sta rch creamed
togeth er, and add the milk to the soup.

Cream of Celery Soup

6 stalks celery ~ can tomatoes
1 pint water 1 pint milk
2 teaspoons Kingsford's 1 tablespoon butter
Cornstarch Salt and pepper to tas te
Cook th e celery in the water till soft, mash and strain. M ake a sa uce of the
corn tarch , butter and mil k. Add th e ce lery and the tomatoes , heated, with a
pinch of soda , an d strai ned . . Season. Serve in bouillon cups, with a spoon-
ful of whi pped cream on top .
Cream of Corn Soup
1 can corn !4 teaspoon black pepper
1 Quart milk 3 tablespoons butter
1 slice onion 1 cup cream
Bit of mace Yolks of 2 eggs
1 heaping teaspoon Kingsford's
Cornstarch
M ash the corn to a pulp and put in a doub le boiler. A dd the mi lk, onion
and mace. Rub th e butter and cornstarch to a paste, ad ding th e pe pp er, and
stir into the lirst mixture. When thoroughly cooked, strain and add the
cream and eggs.
Oxtail Soup
2 oxtails 3 onions
1 cup water 1 head celery
2 tablespoons butter 1 bay leaf
3 Quarts boiling water 4 cloves
1 teaspoon salt 4 peppercorns
3 carrots 1 tablespoon Karo (Crystal TV l<t'l.)
2 turnips 2 slices ham
Cut th e tai ls into joints, wash, and stew with the Clip of water and butter,
stirring all th e time. Cook till jllice is drawn from th e me at. Fill up with
the hot water, ad d the salt , boil up and skim. Add th e rest of th e ing redients
and simmer fOllr hOll rs. Take out the tails, stra in, season with a littl e ketchup
and thick en with K ingsford's Cornsta~ch made smooth with cold water. Put
back the tails and cook five minutes.
30
 CANDY MAKING
Candy making , more than any other species of cooking ,
require s strict attentio n to directio ns as to quantit ies and meth-
ods. Theref ore all recipes should be strictly followed.
When a syrup forms a fine thread upon droppin g from a spoon
:t is called" hairing " or "thread ing." After this stage the
syrup !\hould never be stirred, as it will granula te.
In handlin g or pulling aU boiled candies, the hands should be
well buttere d to prevent the mixture sticking to them.
If the pot in which Karo is boiled for candy is buttere d for an
;nch or two down, the liquid will not boil over. It will not rise
after it reaches the butter.
Should fondan t stick to the hands, dip the fingers into
alcohol.
After a boiled syrup is beaten, it should look like lard or very
thick cream. Otherw ise it has not been allowed to cool suffi-
ciently before the beating process was begun.
Use fresh, cold water for each trial of candy; prefera bly ice
water.

Fonda nt Cream s and Choco lates

nut
Fondant is the basis of all "French candies "-choco late creams,
creams, stuffed dates, etc.
int,
Fondant is usually flavored with vanilla, fruit juice or extract, pepperm
flavoring . Take the desired quantity of fondant, make
wintergr een or other
and knead
a small hollow, drop in a few drops of the required flavoring
mass. If the flavor is not st rong enough add a little
thorough ly through the
in too much ,
more at a time until sufficient, being very careful not to get
especially of pepperm int, wintergr een or other essential oils.
sma ll ball
For the nut creams use preferabl y the vanilla fondant -make a
fondant between the palms, place a half nut either
by rolling a little piece of
should be
side and press together. Almond s, hazel·nu ts and Brazil-n uts
a piece of
covered with a very thin layer of fondant. Flatten out on the hand
nut , rolling
fondant, place the nut in the center and fold fondant around the
32
lVell in the palms until the nut IS entirely CO,'f l( 0 J' hese will be much easi '
to make and the fondant adheres better to Iht n llt if they are
washed fir t,
dried on a cloth and covered while damp.
For fruit creams take dates, raisins an d I ru n ~ , seed carefully
so as t)
keep the fruit as whole as possible, th en makt ~ small roll of
fond ant an I
insert in the opening . A particula rl y delici o s a ri ty of stuffed
fruit is made
by pressing an almond or small piece of nm il. th · fondant
Any of th.·
above may be coated with chocolat e.
Plain chocolate creams are simply small d lj ~ t \"nd ant variously
fl avored
and coated with chocolate.
To make the chocolate coats , melt the c . 0 ('0 I a!.! in the inner
part of
ouble boiler and keep hot without allowing t boil Drop the centers
in onc
at a time and lift out with a silver fork immed iale! they are covered,
allowin g
the surplus chocolate to drip off, and place on . buttered plate
or wax papcr
(0 cool and harden. In very hot weather they may need to be cooled in the
refrigera tor , when they should be covered Ii ht l with a bowl
to prevent
sweating .
If sweet chocolate covering is desired, stir 80nll tondant, a little
at a ti m .~
mto the melted chocolat e, mixing thorough ly , u nti l , weetened to
taste .
. Creams and chocolat es are more easily mad e in cool weather than
in hor ,
and the hand should be kept as cool as possibl e whi!.: working the
fonda nt .
There is another method of covering nut~ which makes a variety.
Put
the fondant in a vessel and set in another of boil in g water, until
it has melted
to the consisten cy of cream . Dip each piece 01 nui. as for chocolate crea l11~ ,
and set aside to harden. When all are don e, d l}. ag ain to give
a good, thi ck
coating
Karo Fonda n t
Y., cup Karo l4 teaspoon cream of tartar
lY., cups sugar Y.l ou hot water
Boil without stirring until it threads When artia ll y cool, beat till cream,
K.eep cool and dry till needed.

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.

New Swee t" Divin ity"

(Especia lly recomme nded)
FIRST SAUCEP AN
3 cups sugar 1 cup Karo 13 cup water
SECOND SAUCEP AN
1 cup sugar Y.z cup water
The followin g ingredien ts as directed below:
3 eggs (wbites only) 1 teaspoon vanilla 1 cup cbopped nuts
tested in
Cook the contents of the first saucepan till it forms soft ball when saucepan
a
cold water. Twenty minutes after starting the first, start the secondit over th e
and cook till it threads. When contents of first pan is ready, pour
slowly the
beaten whites and beat briskly. When it is ready to turn out, add nut meats and
contents of the second saucepan , continui ng to beat, and add the
cold.
vanilla. Turn out into a buttered tin, and cut in squares when

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 Butter Scotch

1 cup sugar 1 teaspoon vinegar
1 cup Karo l{z cup butter
Boil all together until it becomes instantly brittle when dropped in cold water.
Pour thinly onto buttered pans. If desired to mark in squares it must be done
at once, as it cools immediately.

Karo Sea Foam

3 cups sugar l{z teaspoon salt
l{z cup Karo 1 cup chopped nuts
73 cup water 1 teaspoon vanilla
Whites of 2 eggs
Boil sugar, water and Karo till it forms a soft ball in cold water. Pour
slowly onto the whites of the eCTgs 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.

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.