KAR,O
COOK BOOK
6~1
8n1m£i 6>harc.hman Hewitt
SPECIAL COLLECTIONS & R ARE B OOKS
WALTER CLINTON j ACKSON LIBRARY
THE UNIVERSITY OF NORTH CAROLINA AT GREENSBORO
t+O"'-e 6COM"'-lCS l>~"'-j>l1Lets
Gift of Paul and janice Hessling
KARO
COOKBOOK
BEING ONE HUNDRED AND TWENTY PRACTICAL
RECIPES FOR THE USE OF KARO SYRUP
By
EMMA CHURCHMAN HEWITT
former Associate Editor
Ladies Home Journal
Published by
CORN PRODUCTS REFINING CO.
NEW YORK. N.Y.
U ARO for Griddle Cakes-the
..&.. best and purest syrup for
all uses. Eat it on bread-use it
in cooking. . It agrees with
everybody.
~ INTRODUCTION ~
I HAVE made this second edition of the Karo Cook Book,
because so many enthusiastic users of Karo have sent me
Karo recipes which I thoue-ht oue-ht to be includedRecipes
for Mince Pie, Fruit Cake, Marble Cake, several
Puddings, delicious ways of cooking Vegetables, and so on.
One correspondent, who is specially known for her Candies,
contributes her method of making Creams and Chocolates
'"'ith Karo Fondant; and another sends a very simple and
e<.sy recipe for Glace Nuts and Fruits-a type of candy
usually considered beyond the resources of all but the finest
confectioners.
In households all over the country Karo is superseding all
· other syrups for cooking, candy making and table use.
I, myself, am using Karo Syrup in practically every dish
where sweetening is needed; not only in such ob¥1ous things
aE' gingerbread, ginge.r cakes and cookies, but in sauces, preserves,
pastry, puddings and other desserts, and in sweetening
vegetables.
I find that it imparts a flavor not to be obtained from any
other sweet. It seems to blend more naturally with every
other article of food.
Karo is better than honey on hot biscuits, and to griddle
cakes and fritters it gives a finer flavor than any. other syrup.
As a spread for bread it has no equal, and the children can
eat all they want and thrive on it.
The recipes in this book are practical-and the resourceful
housewife will find many ways to supplement them.
Yours very truly,
Former Associate Editor Ladies' Home Journal
3
CHILDREN love bread
and Karo. Let them have
all they want. Wholesome,
sustaining, higher in food value
than other syrups and more
dig~stible.
THE best things to eat are not always the most expensive.
Someone has said that if potatoes sold at a dollar apiece
. a baked potato would be our greatest luxury.
This idea applies to Karo Syrup with even more truth, because
everyone likes sweets and not everyone is fond of
potatoes.
If a 2-pound tin of Karo sold for a dollar instead of 10 or
15 cents, some people would more fully realize its value. Yet
it could not be purer or better at ten times its present price.
Karo is syrup in its most digestible form. It is higher in
food value than other syrups. Children· can eat all they
\':ant of it-not only without harm, but with real benefit.
Thousands of people eat Karo freely who cannot digest other
sweets.
The people of America must like this syrup pretty well because
they ate 60 million cans of it last year.
Most of them ate it because it is good and without knowing
how . very good it is for them.
Karo is almost solid nourishment. The farmer, the woodsrr,
an, the miner-men at hard labor-find they can go further
on a diet of bread and Karo than almost any other ration.
5
Yet the business man-the brain worker, whose digestion is
none too good- finds he can enjoy Karo on his morning waffles
though all other syrups disagree with him.
To little children," the aged, and those of weak constitution,
Karo is an everyday blessing, and not a forbidden indulgence.
Too much can not be said for Karo as an article of dieta
valuable and sustaining food within reach of every purse.
The use of KS~-ro has increased ten-fold in the last five
years-yet it is about the only food that is not on the list
of the "higher cost of living."
You can now get two kinds of Karo from good grocers
everywhere-
Karo Extra Quality-clear as strained honey-supplies the
demand for a Karo Syrup more delicate in flavor and color.
For table use, for cooking and candy making it is unsurpassed.
Karo Cane Flavor-golden brown-is the first Karo we
introduced. It has thousands of friends everywhere. It is
darker in color and more pronounced in flavor, and will be
preferred by some for all syrup uses.
6
~CANDY MAKING~
Candy Making
C ANDY making, more than any oth~r species of cooking,,
requires strict attention to directions as to quantities
and methods. Therefore all recipes should be strictly
followed.
When a syrup forms a fine thread upon · dropping from a
spoon it is called "hairing" or "threading." After this stage
the syrup should never be stirred as it will granulate.
In handling or pulling all boiled candies, the hands should
be wt>ll buttered to prevent the mixture sticking to them .
. If the pot in which Karo Syrup is boiled for candy, is buttered
for an inch or two down, the liquid will not boil over.
It will not rise after it reaches the butter.
Should fondant stick to the hands, dip the fingers into alcohol.
After a boiled syrup is beaten, it should look like lard or very
thick cream. Otherwise it has not been allowed to cool sufficiently
before the beating process was begun.
Use fresh, cold water for each trial of candy; preferably
ice water.
Karo Fudge
(A Great Success) GRATE two squares, or ounces, of chocolate and stir into
one-half cup milk, add two cups granulated sugar and
one-third cup Karo Syrup. Put over the fire and
stir in two tablespoons butter. When chocolate is
melted, allow to cook slowly, stirring once in a while. When
the mixture makes a soft ball between the fingers, upon being
dropped into cold water, it is done. After actual boiling has
Legun, about five minutes will finish it. Take from the fire
and turn in one teaspoon vanilla extract and beat. Granulation
will soon begin, when the mixture must be immediately
turned into a buttered pan. Mark deeply in cubeii when
nearly cold.
• 7
Fondant Creams and Chocolates
F ONDANT is the basis of all "French Caridies"-chocolate
creams, nut creams, stuffed dates, etc.
. Fondant is usually flavored with vanilla, fruit juice
or extract, peppermint, wintergreen or other flavoring. Take the
desired quantity of fondant, make a small hollow, drop in a
few drops of the required flavoring and knead thoroughly
through the mass. If the flavor is not strong enough add a
little more at a time until sufficient, being very careful not to
get in too much, especially of peppermint, wintergreen or
other essential oils.
For the nut creams use preferably the vanilla fondantmake
a small ball by rolling a little piece of fondant between
the palms, place a half nut either side and press together. Almonds,
hazel-nuts and Brazil-nuts should be covered with a
very thin layer of fondant. Flatten out on the hand a piece
of fondant, place the nut in the centre and fold fondant
around the nut, rolling well in the palms until the nut is entirely
covered. These will be much easier -to make and the
fondant adheres better to the nuts if they are washed first,
dried on a cloth and covered while damp.
For fruit creams take dates, raisins and prunes; seed careiully
so as to keep the fruit as whole as possible, then make
a small roll of fondant and insert in the opening. A particularly
delicious variety of stuffed fruit is made by pressing
an almond or small piece of nut in the fondant. Any of the
above may be coated with chocolate.
Plain chocolate creams are simply small balls of fondant
variously flavored and coated with chocolate.
To make . the chocolate coats, melt the chocolate in the inner
part of a double boiler and keep hot without allowing to
boil. Drop the centres in one at a time and lift out with a
silver fork immediately they are covered, allowing the surplus
chocolate to drip off, and place on a buttered plate or
wax paper to cool and harden. In very hot weather they may
need to be cooled in the refrigerator, when they should be
covered tightly with a bowl to prevent sweating.
8
lf sweet chocolate covering is desired stir some fondant,
a little at a time, into the melted chocolate, mixing thoroughly,
until sweetened to taste.
Creams and chocolates are more easily made in cool weather
than in hot and the hand should be kept as cool as possible
while working the fondant. ttr .
There is another method of covering nuts which makes a
variety. Put the fondant in a vessel and set in another of
boiling water, until it has melted to the consistency of cream.
Dip each piece of nut as for chocolate creams, and set aside
to harden. When all are done, dip again to give a good, thick
coating.
Karo Fondant
ONE-HALF cup Karo Syrup, one and one-half cups granulated
sugar, one-fourth teaspoon cream of tartar and
one-third cup hot water. Boil without stirring until
the mixture has reached the threading stage. When partially
cool, beat until creamy. Keep cool and dry till needed.
Divinity Fudge
P UT two cups granulated sugar, three-fourths cup Karo
Syrup, one-fourth cup water in granite saucepan. Boil
till crisp when tried in cold water. While cooking, whip
whites of two eggs in large bowl till stiff and dry. Pour syrup
slowly into eggs, beating the whole till it begins to harden.
Add one teaspoon vanilla, one-half cup chopped walnut meats,
and one-half pound dates stoned and cut up small. Spread
quite thick on shallow, buttered tin. When cool cut into
large squares. o
·B "Divinity" OIL together one-third cup hot water, two thirds cup
Karo Syrup and two cups granulated sugar, until it
forms a hard mass in cold water. Beat whites of two
eggs very stiff and beat in two ounces walnuts and two ounces
raisins, chopped very fine. Pour over this the syrup, beating
all the time . . When the mixture will stand alone, drop from·
teaspoon on to buttered plates. '(:
9
The New Sweet "Divinity"
· (Especially Recommynded)
I N a saucepan, put two-thirds cup water, three cups granulated
sugar, and one cup Karo Syrup. Let cook until
the mixture will 11take a soft ball when tested in cold
water. Twenty minutes after first saucepan has been
started, into a second one put one-half cup water and one
cup granulated sugar and set to cook. When this mixture
"threads" when dropped from a spoon, it is done. This will
be very nearly the same time as the first is in proper condition.
When the first is ready, the mixture shoulc! be poured
slowly over the whites of three eggs whisked to a stiff froth,
beating briskly the while. When it has reached a satisfactory
stage, turn in slowly the contents of the second saucepan,
still beating constantly, and stir in a cup of nut tneats. Turn
the mass out in a buttered tin and store in squares when cool.
Karo "Divinity"
TO one-half cup Karo Syrup, three cups brown sugar
and two-thirds cup water, add one ounce chocolate
melted over hot water; and set to boil. When it
will make a · soft ball when tested in cold water, pour
slowly over the whites of two eggs which have been beaten
together with one-half teaspoon salt, to a stiff, dry froth,
beating continually. The dish should have been set in cold
water vvhich will hasten the thickening procesS>. When very
thick, add one cup nut meats and turn out into buttered tins
to cool. When cold cut in squares. If not desired, the choco- ~ ;f
late is not actually required.
Choco1ate Caramels
SCRAPE fine or grate four squares of chocolate into one
cup of milk. Set to boil, and when chocolate is entirely
melted, add one cup Karo Syrup, one cup. brown sugar,
heaping tablespoon butter and van ill<\ extract. (If de- .Ai,red, chopped nuts may be added.) Pour into buttered pan to
~rden and mark in squares when cool.
10
:,·; · . ..
. X,ar~ Kandy fo:r;- Pulling
T. HIS recipe :: £:9r~~:·~: good foundation upon which the
. inventive : cciol'¢::· ma:y .exercise her genius by making
-·~-. "· va1:ious additions and. conibin::ttions. For instance, it
·may be cut into pieces. an<i. -<;aat: d,· with chocolate. Boil
·toge~her without . stirring, one'·~cup . ~~own sugar, one cup Karo
Sy\·tip,. one omrce. melted buttei;,t one. tab!_espoon lemon juice.
·When.- brittle upon testing in wa:~·~r; . pour · into buttered tins
till sufficiently cool for pulling . . . While still soft enough it
may Q~ form~( into balls, if desired/'.k~t· away to become cold,
and t!,en ~oated . :With chocolate. · ,· ... · · ·
· . ....... ::·. Ka~b ~urkish Paste, or .After~:i>i~mer Mints
• • f '· '·. ' L. :ET tw((,·i~ef t,ablespoons g:.a~tilated gelatine stand in
:half a .oop o.f .cold water unttl. 1t has absorbed the water •
. · ... · Heat oqe~'q\t~iter cup Karo 'Syrup, one and three
·.:. \ iua'rters . cups ·_:grartulated sugar and a: :balf a cup of water
· '1hy the boiling. pBip.t/then add the softened gelatine and let
boil twenty tTiiri\i:te~~ <;o~nting the tin'le after boiling actually
begins. Remove jr<;un_ the fire; add two tablespoons lemon
juice an4. ~ne ta1:>iespotm . cream de men the -cordial. Take a
_1ittle g~ee~.:;:¢.o].Qr paste ori the end of a ¥.;<)~de·n toothpick and
.·fi.r .1rrti;>~· q_#,~,Ja]:>1es,poon of the mixture, then $tir this into the
rest O:f ~_tJ1e1~t:ure; repeat if a deeper tint of.green is desired.
Turn the~}nixture into an unbuttered pan .ah.d. set. aside in a
cool place until'~e next qay. Then cut ir('squares.
. ~~ :.. . .
Coffee Caramels ala Vassat(
TAKE equal quantities Karo Syrup and brown sugar
a:r:d stir toget~er over slo;v fire till sugar is entirely
dtssolved. Boll slowly unttl a soft ball may be formed
in cold water. To each two.cups sugar and Karo Syrup mixed
add three tablespoons coffee extract, and two tablespoons butter.
· When the butter has. been. thoroughly incorporated into the
candy, pour into a buttered pan and mark into squares when
· sufficiently cool. ·
11
Soft Karo Candy
B OIL together until a hard ball is formed when tested in
cold water, one and one-half cups dark brown sugar,
two tablespoons butter and one-half cup Karo Syrup.
Just before removing from the fire, add one teaspoc;m
lemon extract. Turn into buttered tin and allow to grow
cool enough to pull. When it has become a light color, pull
into inch strips and cut into pieces. Wrap in waxed paper.
Taffy
B OIL together two cups granulated sugar and one twopound
can Karo Syrup. When about half done, turn
in one-quarter cup vinegar. Just before removing
from fire, put in one tablespoon butter and a good pinch
baking soda. Vanilla for flavoring. ·If either butter or soda
are put in before just ready to remove from fire, effect will
be lost. Cook until brittle when dropped into cold water.
Taffy No. 2
TO one cup Karo 'Syrup, add one cup sugar, one-half
cup butter, one-half cup milk, one-half cup grated
chocolate. When it is crisp, on being dropped into
cold water, pour into buttered tin and mark in squares when
cool.
Karo Candy
B OIL together one-half tup rich milk ( o~ cream), one cup
Karo Syrup, one and one-half cups dark brown sugar.
When almost done (which may be discovered by testing
in cold water) add small lump butter and one-half cup
chopped walnuts. When done, beat until creamy as it cools.
Peppermint Candy
B OIL together two cups brown sugar and one cup Karo
Syrup, until it will harden when dropped into cold
water. Just before removing from fire add piece of
Lutter size of an egg and twelve drops of oil of peppermint.
Mark in squares.
12
Peanut Candy
TO one pound brown sugar add one cup Karo Syrup and
one cup water. Boil until it hardens when dropped
in cold water. Just before taking from fire, add two
ounces butter and three-quarters pound shelled peanuts. Pour
into well-buttered tin. Be careful in shelling the peanuts that
none of the brown skin is left on. Some candy-makers pre.
fer to put the peanuts in a well-greased pan and pour the
syrup mixture over them, instead of stirring them in, as it
makes the taffy more even in appearance.
Butter Candy
B OIL together one cup Karo Syrup, two cups sugar, one
tablespcion vinegar, two tablespoons hot water. Cook
for ten minutes thetl' add butter size of an egg. When
brittle in cold water, pour in buttered tins.
Yellow Jack
TO one quart Karo Syrup which has been boiled •for
thirty minutes add one-half teaspoon bicarbonate soda
· which has been rubbed absolutely smooth. Allow to
boil, stirring constantly or it may burn, until brittle
when tested in cold water. Remove from fire and add one
tablespoon lemon juice. When cool enough to handle, pull
until a light, bright yellow. Twist two strands t9gether and
cut into desired l~ngths.
Popcorn Balls and Fritters
AFTER the corn has been popped, take from the quantity
any uncooked or partially cooked grains, bemg sure
to have only fine, large puffy ones. To one cup Karo
Syrup allow one tablespoon vinegar. Boil together
until it hardens when dropped in cold water. \Vhen ready
" pour over the popcorn while hot. . As soon as cool enough to
handle, butter the hands well and form the mass into balls.
To make Popcorn Fritters, form the mass into flat, round
cakes instead of balls. •
13
Karo Cream Drops
USE the recipe for "Yellow Jack," but instead of twisting
or braiding after it has been pulled, roll out into
two half-inch sheets. Lay these together with a layer
of Karo fondant between. Cut into squares or other shapes.
Comanche
ONE cup Karo Syrup, one cup brown sugar, two cups
white sugar, one-half cup milk, two squares chocolate,
and butter size of an egg. Boil until quite thick.
Flavor with vanilla and pour into a buttered tin . .
Then boil together two cups brown sugar, two cups white
sugar, one cup milk, butter size of an egg. Cook in same way,
add generous cup of nut meats chopped not too fine, and pour
over the brown mixture already in pan.
Walnut Caramels
'FURN into a saucepan two pounds brown sugar, one cup
Karo Syrup, one cup milk,• two ounces butter and six
ounces unsweetened chocolate. Bring to a boil slowly
and continue to increase the heat until 240° F. have
been reached on sugar thermometer. At this point stir in
one-half pound walnut meats and turn out into buttered tins.
\Vhen cool mark in squares.
Karo Sea Foam
B OIL together until a soft ball may be formed when tested 'w)
in cold water, three· cups granulated sugar, one-half
· cup Karo Syrup and two-thirds cup water. When
done pour the mixture gradually over the whites of
two eggs which have been beaten to a stiff, dry froth with
one-half teaspoon salt. Do not relax the beating a moment
until the mixture is almost stiff enough to keep form, when
one cup nut meats, coarsely chopped, should be beaten in.
Turn the mixture at once into buttered tins. Two brickshaped
bread tins are about right for this quantity. When
ccrld, turn out on to waxed paper and cut i1;1to squares.
H
Karo Cream Caramels
PUT into a saucepan, one-half cup cream, one-third cup
Karo Syrup and three-fourths cup granulated sugar.
Place over fire and stir constantly until just -at the
boiling point, when another half cup cream should
·be stirred in, being careful that the boiling never stops for
a moment. Let the heat reach 230° F. on the sugar thermometer
(at this point it will form a rather soft ball when
tested in water). Having already creamed together onefourth
cup flour and two ounces butter, add this to the syrup
and continue to cook until 240° are reached, at which point
a firm, soft ball will be made on testing. Turn into buttered
tin and mark in S<!}Uares when cool. Nuts may be added if
oesired before pouring out.
Choice Karo Caramels
COOK until'the mixture boils vigorously, two cups granulated
sugar, one cup good cream, one and threequarters
cups Karo Syrup, and one cup butter. Gradually
• stir in second cup cream, but do not permit the
boiling to cease for a moment. Test in cold water till a firm
ball may be formed. Just before removing from fire, add one
teaspoon vanilla extract and as much nut meats, coarsely
chopped, as desired. This quantity is sufficient for two
brickloaf bread pans. When nearly cold turn from tins, cut
into cubes and wrap in waxed paper. Do not be 'discouraged
during the boiling, for it sometimes takes as much as an hour
before the desired point is reached. When properly and patiently
made, these caramels can not be excelled by the best .
confectioner.
''Jim Crows''
MAKING "Jim Crows" is an excellent method of using
up left overs. When the main candy making i3
finished gather all the scraps of fondant, chocolate
and nuts (chopped fine) and knead together into a mass,
working in some ground cinnamon as flavoring. Make
into rolls about the size of the little finger and set away to
harden.
15
Xaro Butter Scotch
(Excellent)
TO one cup granulated sugar, add one cup Karo Syrup,
one teaspoon vinegar and one-half cup butter. Boil
until it becomes instantly brittle when dropped in ice
water. Pour thinly into buttered pans. If desiring
to make in squares, it should be done at once, as it cools almost
immediately.
Karo Caramels
TO one-fourth cup water, add one cup Karo Syrup, onefourth
·cup vinegar and one cup granulated sugar. Boil
mixture six minutes, and having added two tablespoons
butter, continue to cook until a soft ball may be mad<!
when tested in cold water. Remove from fire at once and
beat in very quickly a teaspoon extract vanilla. If preferred,
one-half cup candied cherries, cut in halves, may be beaten
in. (This is a delicious variation from the ordinary.) After
beating thoroughly, turn into buttered tins, mark in squares
when cool, and cut when cold. Wrap each cube in ~axed
paper.
Karo Wafers
HA:VING boiled together until a soft ball may be formed
m cold water, one scant quarter cup Karo Syrup, two
and· one-half cups granulated sugar and one-half cup
water, pour the syrup out on a buttered platter, but do
not put with it any scrapings from the sauGepan. As soon as
sufficiently cool, work with a wooden cake spoon or a paddle, 'I)
until the mass has become creamy and firm. Cover closely
with a bowl and allow to stand for thirty minutes, when it
should be kneaded like bread. Put the "loaf" into a double
boiler and add one teaspoon vanilla extract. Under the influence
of the hot water beneath it, the mass will soon soften
into a thick cream. When thin enough to drop from a spoon,
make rounds upon waxed paper, about the size of a silver
dollar. If too stiff, a very little hot water may be added
(teaspoonful at a time) while the m.ass is in the double boiler.
16
Glace Nuts and Fruits
ONE cup Karo Syrup, one cup granulated sugar and one!
hi~d cup water. Boil t~ll the syrup·. brittles. in.stantly
m rce water. Keep hot m double ·bmler . . Dip m nuts
and fruits one at a time, taking out on the points of a
fork and laying on buttered plate. They harden immediately.
Nut~> and fruits may also be covered in a way which, while
it is not exactly a glace, is delicious. 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
WHEN making candies, coloring matter is desired, to
. lend a pleas!ng variety. Perfectly harml~ss :yellow,
green and pmk 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, while that of cranberries may be
used in winter. ·
Karo Kokoanut Kandy
SHAVE a half cocoanut fine and spread on tin dishes in
a warm place to make soft and pliable. Then make
a syrup as follows: Boil together but do not stir, one
cup brown sugar, one cup Karo Syrup, one teaspoon vinegar,
tablespoon butter. When this is sufficiently cooked to become
brittle when dropped in cold water, stir lightly into it the warm
cocoanut. Pour the whole upon buttered tins, and when almost
cold mark into bars.
Karo Nougat
NOUGAT may be made like Karo Kokoanut Kandy except
jhat chopped nuts should be substituted for the cocoanut.
A mixture of shellbarks, cream nuts and almonds
is generally used, but any others may be used.
17
@ ·GRIDDLECAKES·oFRITTERS mJ
Oatmeal Scones
To a gill of boiling water, add a piece of butter the size
of a walnut and a quarter teaspoon qaking soda with
a good teaspoon Karo Syrup. Stir this liquid into a ·
cupful cold porridge which must be very stiff. Turn out on
board and mold into flat mass. Flour rolling pin well and roll
out thin. :Bake very slGJwly on griddle. When desir-ed for
table, toast for ten minutes. Delicious ser.ved with Karo
Syrup and cream.
Corn Meal Scones
TO two cups cornmeal and two tablespoons Kingsford's
Cornstarch add two teaspoons baking powder and one
teaspbon salt. When thoroughly mixed, stir in two
teaspoons Karo Syrup and one large teaspoon butter. Rub
up with the hands. Then add sufficient cold milk to make
batter that will drop, not pour. Ba:ke as ordina.ry muffins in
rings, on griddle.
Bread Cakes
OVER one and one-half cups bread c~umbs, pour enough
hot mi1k to soften to paste, and set aside to cool.
When ready to cook, add two eggs well beaten, a table- 19 ,.
spoon Karo Syrup, one-half cup flour and one-half cup Kings-ford's
Cornstarch, into which two teaspoons baking powde-r
have been sifted and a pinch of salt. Beat thoroughly, mash-ing
all crumbs that · have failed to disappear, stirring in at
same time a good tablespoon melted butter. Bake on griddle.
The syrup will make them brown quickly, but they should
be baked slowly, as they are hard to cook through. Also, as
they are very tender and rather hard to turn, the cakes
themselves should be rather smaHe.r than most other hot cakes.
lS
Pancakes . of Potatoes
F OR these, the potatoes should be peeled over night and
allowed to soak in cold water. In the morning drain
. well and grate and again drain. To each pint of pulp
add two eggs (beaten separately), one and one-half teaspoons
Karo Syrup, one-half teaspoon salt, a dust of pepper and
enough flour to permit of easy baking, generally about one
tablespoon. Fry thin. To be eaten with meat or with sauces.
Rice Pancakes
THERE are many recipes given for such pancakes, but
they may be epitomized by the following: One-half
pint boiled rice well beaten in gradually to one quart
hot milk. Pour this slowly on to two and one-half cups
flour and one-half cup Kingsford's Cornstarch, into which three
teaspoons baking powder have been sifted, beating all the
while. Add one-half teaspoon salt, two teaspoons Karo Syrup,
two ounces melted butter and yolks of two eggs. Lastly, add
whites of eggs beaten to stiff froth. Bake on hot griddle.
Graham Pancakes
T AKE one cup flour, two tablespoons Kingsford's Cornstarch,
one cup graham or whole wheat flour, and, with
one and one-half pint milk scalded and cooled (in
which a quarter ounce of yeast has been dissolved), make a
sponge as for bread, stirring in one teaspoon salt and two teaspoons
Karo Syrup. Let rise over night in a cool place.
ViThen ready to bake, add one saltspoon soda, dissolve in two
tablespoons milk. Stir in well and add milk until batter is
right consistency. Bake on hot griddle.
Pancakes (French Style)
·sEAT well together for five minutes, three eggs, two cups
flour, one cup milk, a little salt, and one and one-half
tablespoons Karo Syrup. Fry quickly in large thin
cakes. Spread with fruits or sweets and roll. Sprinkle with
powdered sugar and serve hot.
19
Quick Buckwheat Cakes
SIFT together two cups best buckwheat flour, one cup
wheat or graham floitr and four teaspoons baking powder.
Add enough water to make a thin batter and stir
in well two tablespoons Karo Syn,tp. Butter as taken from
griddle and serve hot with Karo Syrup.
Plain Fritters
I NTO two cups flour, sift one heaping teaspoon baking
powder and a good pinch of salt. Stir in one egg well
broken, but not beaten, one tablespoon melted butter, and
two teaspoons Karo Syrup. Add sufficient milk to make a
drop dough. Drop from spoon into hot fat. Serve with Karo
Syrup or fruit sauces. .
Corn Fritters
T HE art of making corn fritters is being able to recognize
the consistency of the corn. If a little old, more milk
is needed; if ~ little young and filled with the natural
ri1ilk, a little more thickening is necessary. For this, use
Kingsford's Cornstarch. But a good general recipe is as follows
: To one pint of grated corn, add one egg, a half teaspoon
baking powder, two teaspoons Karo Syrup, and just
enough milk and flour to make them stick together. The true
corn fritter has in it just as little flour and just as much corn
as possible; and the corn should always be grated and scraped
from the cob, never cut.
Fruit Fritters
A PLAIN fritter may be converted to a delicious fruit
fritter by either one of two methods. The fruit may
be left in large pieces and singly dipped into the
batter before frying, or it may be chopped fine and mixed all
through. In either case it would be well to add a little more
Karo Syrup if the fruit be tart. And if the fruit be chopped
add a little more flour to take up the juice. Some experts use
part flo~r and part Kingsford's Cornstarch.
20
~ PASTRY and PUDDINGS ~
Mince Pie
CHOP together one pound suet which has been carefully
freed from strings, eight pounds tart · apples and four
pounds lean boiled beef. Add three pounds seeded
raisins, two pounds currants, one pound brown sugar and one
quart Karo Syrup. Stir well and turn in two quarts sweet
cider, one pint boiled cider and one-half pound chopped citron.
Season with one tablespoon each, salt and ground spices, pepper,
cloves, allspice and mace, with four tablespoons ground
cinnamon and two grated nutmegs. Mix thoroughly and put
over fire until heated through. When cool, add one pint each
brandy and Madeira wine. Cover tightly and keep cold but
clo not permit to freeze. Bake in rich double crust.
Pumpkin Pie
To prepare pumpkin for pie, do not stew. Cut pu~pkin .
in half and bake, open side down. By this means, all
. moisture is drained away and the pulp does not require
any pressing. When pumpkin is soft (not browned) the skin
can be readily removed and the flesh mashed. To each cup
pumpkin pulp add one level teaspoon salt, one saltspoon mace,
one teaspoon cinnamon, two-thirds cup Karo Syrup. Turn in
one well-beaten egg and one cup each cream and' boiling hot
milk. Beat well together and bake either with or without
crust. Many people like the latter way, regarding this preparation
as a kind of pudding or custard.
Squash Pie
STIR together one cup brown sugar, three tablespoons Karo
Syrup, and three eggs. Turn into one pint dry, boiled
squash. When well mixed add one tablespoon ginger,
one teaspoon cinnamon, one tablespoon melted butter, a pinch
salt, and one pint milk. Bake in single crust. Enough for
tvvo pies.
21
Karo Pie
L INE a pie-plate with rich _crust, and fill two-thirds with
Karo Syrup. Stir in lightly, without touching paste,
one teaspoon Kingsford's Cornstarch. Lay over the
top, thin slices lemon. Lastly, lay from edge to edge, three
strips pie crust. Bake slowly that both cornstarch and syrup
may be well done.
Cranberry Pie
F ILL pie plate, covered ~ith paste, with cranberries that
have been picked over, washed and dried. (If not
dried there will be too much liquid.) Fill plate twothirds.
full Karo Syrup, into which a teaspoon Kingsford's
Cornstarch has been well stirred, and cover the whole with
paste, well pricked to let out steam. Bake as ordinary pie.
Lemon Pie
C OOK together for fifteen minutes in double boiler, one
cup milk, one cup Karo Syrup, one tablespoon Kings-
• ford's Cornstarch, yolks of three eggs, whites of
one, grated rind and juice of one lemon and saltspoon salt.
Fill the paste while -hot and bake in quick oven. Remove
from oven and cover with meringue made from the whites
of the other two eggs. Return to oven long enough to brown
lightly.
Orange Tart
I NTO one cup boiling water, stir slowly, but constantly,
four tablespoons Kingsford's Cornstarch, which has been
mixed with a little cold water. Cook slowly for five
minutes and set aside. Having selected a large juicy orange
of pronounced flavor, grate a little of the rind and take out
pulp and juice with a fork. Add this to the cornstarch, and
turn in two-thirds cup Karo Syrup and one tablespoon lemon
juice. Heat through, remove from fire, add beaten yolks of
three eggs, beating thoroughly till mixture is smooth. Pour
this mixture into a tart crust, cover with a meringue made
from the whites of the three eggs flavored with lemon j11ice
and brown lightly. Do not serve until cold.
22
.,
Strawberry Pudding
I NTO three cups flour, ~hich has been sifted together with
three scant teaspoons baking powder, stir two-thirds cup
Karo Syrup, butter size of walnut, one egg, one cup
milk, pinch salt, one cup whole strawberries. Steam steadily
for one and one-half hours. · Serve with hard sauce, into
which three cups crushed strawberries and white of one egg
have been worked. The texture of the pudding will be finer
if a little Kingsford's Cornstarch is mixed with the flour.
Rice Pudding
Two quarts milk, one small cup rice well washed and
picked over so as to free it from hulls. Put the rice in
earthenware baking pan, pour over it the milk, add a
piece of butter the size of an egg, a little salt, and vanilla or
nutmeg flavoring. Sweeten to taste with Karo Syrup and
bake for two hours in a slow oven, stirring in the crust as it
forms three or four times. This imparts richness.
Baked Indian Pudding
I NTO one quart boiling milk, stir slowly sufficient Indian
meal . to make a stiff batter. Salt to taste. When cool,
sift in two tablespoons Kingsford's Cornstarch, one teaspoon
ground ginger and one-half grated nutmeg. When all
is stirred add sufficient Karo Syrup to sw~eten to taste. Chop
· fine one-half pound beef suet and add, with four beaten
eggs. Bake five hours in moderate oven and serve hot with
Plain Kato Sauce as on page 26.
Boiled Bread Pudding
P OUR over stale bread, sufficient boiling milk to make a
soft mass. To each quart, add one-half cup cold milk,
one cup Karo Syrup, one-half teaspoon salt, one heaping
tablespoon butter (melted), one unbeaten egg, one · tablespoon
Kingsford's Cornstarch and two heaping tablespoons
flour into which two level teaspoons baking powder have
been sifted. Steam one hour. This pudding forms an ex,cellent
foundation for the addition of dried fruit of any kind.
23
Chocolate Pudding
M . EL T together one tablespoon butter, one cup Karo ~-
Syrup, two squares unsweetened chocolate. ACid
two cups flour sifted together with two teaspoons
baking powder, one cup milk, two well-beaten eggs. Beat . ~
thoroughly and steam two hours. Serve either with hard sauce, Y"
whipped cream or Karo Syrup and cream.
Plain Fruit Pudding (Steamed)
ONE cup butter and suet mixed, one cup Karo Syrup,
one cup raisins, one cup currants, two teaspoons cinnamon,
one-half grated nutmeg, one egg, three cups
flour and two teaspoons baking powder sifted with flour.
Steam three hours. The addition of a· little Kingsford's
Cornstarch will give a finer grain.
Apple Dumplings (Baked)
P EEL and core required number of evenly tart apples and
cover each with good crust. Put in baking pan and
pour over each a little Karo Syrup. Turn into the pan
one cup brown sugar and two cups hot water. Baste dumplings
from time to time, cooking until apples are done and
crust is good, rich brown.
Boiled Apple Pudding
M IX together one pint thopped apples and pint bread
crumbs. When well mixed, add, all together, one
cup raisins, two-thirds cup finely chopped suet, one
egg (unbeaten), one tablespoon flour, half teaspoon salt, onehalf
cup Karo Syrup and one cup milk. Beat well, put in
buttered molds and boil about two hours. Serve with hot
sauce.
Boiled Indian Pudding
I NTO one cup Indian Meal, pour gradually one pint milk.
Set to boil, stirring constantly. When thick, remove
from fire, add one well beaten egg, one-half cup sugar,
one-half cup Karo Syrup, one tablespoon butter, one pint
cold milk, and salt to taste. Steam or boil in floured bag.
Serve with hard sauce.
24
• I
Ytim Yum Pudding .
STIR well one cup cooked cereal ("left-over") with onehalf
cup Karo Syrup. Pur in double boiler and add
one-half cup milk, one-half cup raisins, and two well
beaten eggs. When the mixture is entirely smooth turn into
a buttered pudding dish and bake .forty minutes. Eat wit11.
cream.
Christmas Pudding
(To be made early.)
CHOP together fine, one-fourth pound shelled almonds,
one-half pound candied orange peel, three pounds
raisins, three pounds currants, two pounds chopped
beef suet. Add to the mixture one pound brown sugar, one
cup Karo Syrup, one and one-quarter pound~ bread crumbs,
· three cups flour, one ounce mixed spices, twelve eggs, and
enough milk to bind together. Tie in floured cloth and boil for
eight hours.
Prune Trifle
T HICKEN one cup scalde milk with one and one-half
level tablespoons Kingsford's Cornstarch which has
been wet with one-fourth cup cold milk. Add one-half
cup Karo Syrup, one-fourth teaspoon salt and three-fourths
cup chopped, cooked prunes. Cover and cook for fifteen
minutes. Set aside, and when cool stir in one well-beaten
white of egg . . Return to fire long enough to set the egg.
Make very cold and serve with whipped cream.
Graham Pudding
STIR together one-half ' cup Karo Syrup and one-half cup
brown sugar. Melt and stir in one-quarter cup butter
. and on<'; egg. Beat one and one-half cups graham flour
and add one-half cup sour milk in which has been dissolved
one-half teaspoon soda. When all is well beaten add one
small cup well floured raisins and spices as desired. Steam
four hours and serve with Plain Karo Sauce as on page 26,
2.'i
~ CUSTARDS and SWEET SAUCES ~
Plain Karo Sauce
C REAM together one cup very dark brown sugar ana
piece butter size of an egg. Beat together yolk of
one egg and one cup Karo Syrup. Stir all together
and add one cup cream and one teaspoon Kingsford's Cornstarch.
Boil till thick. Add whiskey or wine if desired,
after removing from fire.
Coffee Custard
M. IX three-fourths cup Karo Syrup with one pint milk
and bring to boil. Add three well-beaten eggs, one
cup strong, hot coffee and one tablespoon Kingsford's
Cornstarch wet with cold milk. Stir till cornstarch is
cooked and mixture is smooth. Put in glasses to get very
cold and put whipped cream on top before serving.
Ceff ee Jelly
T 0 two cupfuls good, strong coffee add one-half box gelatine
which has been soaked in one cup cold water.
Sweeten to taste with Karo Syrup. Stir well till
thoroughly mixed and at intervals while cooling. This should
be chilled in a mold and served with a sauce of boiled custard.
Coffee Sauce
T 0 two cups strong coffee, add three-fourths cup Karo
Syrup. Put to boil. While boiling take from fire and
pour over one tablespoon Kingsford's Cornstarch and
one well-beaten egg. Stir quickly and constantly. If actually
boiling, there should be sufficient heat to cook both cornstarch
and egg into a creamy custard, which may be used as a sauce.
Z6
.,
Hot Chocolate Sauce
BOIL two squares chocolate in two cups water. When
entirely dissolved, add three cups sugar and one cup
Karo Syrup. Flavor with vanilla. This is for pouring
over ice cream.
Date Dessert
SEED and chop one cup dates with one cup walnut meats.
Mix together two eggs, two tablespoons flour, one cup
Karo Syrup, one teaspoon baking powder. Add nuts
and dates. Bake in biscuit pan in moderate oven. Serve with
whipped cream.
Delicate Custard
YOLKS of two eggs, two tablespoons Karo Syrup, one
pint milk, and one dessertspoon Kingsford's Corn--
• starch. When it thickens flavor with vanilla and set
aside to cool. This is delicious if poured over fresh or stewed
fruit.
Cup Custard (Boiled)
TO each cupful milk add Karo Syrup to taste, a pinch of
Kingsford's Cornstarch dissolved in a little cold milk,
one egg, and a little nutmeg. Heat water in baking
pan and set cups in to boil until custard has thickened.
Rice Jelly
A FTER having steepe~ one ounce rice in one quart. water
for three hours, b01l gently for an hour. Stram and
· sweeten with Karo Syrup. Set away to jelly.
Barley Jelly
To two tablespoons washed pearl barley add one and onehalf
pints of water. Boil very slowly down to one
pint. Strain and sweeten to the taste with Karo Syrup.
Set away to fotm a jelly.
27
..
~CAKES~
Karo Fruit Cake
TO two cups Karo Syrup, add one cup brown sugar and
one cup butter, well beaten together. Add one cup
milk, one tablespoon each cinnamon and cloves, and a
little grated nutmeg. Then four well-beaten eggs and four
and one-half cups flour, and one-half cup Kingsford's Cornstarch
into which have been sifted three teaspoons baking
powder.
Turn in last one cup each raisins and currants well floured.
Bake in very moderate oven one hour.
Karo Cup Cake
C REAM together one-half cup sugar and one-half cup
butter. Stir in three eggs, whites and yolks beaten
separately. Add one tablespoon cinnamon, two table-·
spoons ginger, one and one-half cups Karo Syrup, and two
and one-half c.ups flour into which have been sifted
three heaping teaspoons baking powder. Put the flour in
slowly, beating constantly. When flour is all in, stop beating
and turn into gem pans. Bake in very moderate oven.
Marble Cake
WHITE part: Cream together one cup white sugar
and one-half cup butter. Add two and one-fourth
cups flour into which two teaspoons baking powder
have been previously sifted. Stir in one-fourth cup Kingsford's
Cornstarch and flavor with vanilla. Add whites four
eggs and one-half cup sweet milk. For the dark part, stir
together one cup brown sugar,. one-half cup Karo Syrup,
one-half cup butter, yolks four eggs, one-half cup sour milk,
one teaspoon each ground cloves, cinnamon and mace, and
one gra.ted nutmeg. Use in all, one and one-half cups sifted
flour. After part has been stirred in, add one teaspoon soda
dissolved in a little milk, and the rest of flour. Pour a little
of each kind alternately into well buttered tin.·
28
tl
Golde!). Spice Cake
C REAM together one cup butter and two cups brown
sugar. Add yolks seven eggs and one whole egg and
beat very light. Turn in one cup Karo Syrup, four and
one-half cups flour, one-half cup Kingsford's Cornstarch and
one cup sour milk in which one even teaspoon .soda has been
dissolved. Add one teaspoon ground cloves, two teaspoons
cinnamon, two teaspoons ginger, one grated nutmeg and pinch
cayenne pepper. Beat thoroughly and bake in moderate oven.
Coffee Cake
C "REAM together one cup each, butter and brown sugar
and two eggs. Stir together one cup very strong cold
coffee and one-half cup Karo Syrup. Mix well with
butter and sugar and add two tablespoons ground cinnamon,
one teaspoon ground cloves, one cup dried fruit, well floured,
. one-half cup Kingsford's Cornstarch and four cups flour into
which have been sifted three teaspoons baking powder. Bake
about an hour.
Five Minute Cake
ONE cup Karo Syrup, one-quarter cup butter, two eggs,
one-half cup pastry flour, one-quarter cup Kingsford's
Cornstarch, and one cup plain flour, into which one
teaspoon baking powder has been sifted. Put syrup, flour,
butter into dish in order named. Open eggs into a cup and
fill the cup with milk, adding vanilla to taste. Beat all together
vigorously for five minutes and bake in moderate oven.
Karo Gingerbread (Hard)
CREAM together one-half cup brown sugar and one cup
butter. Beat into this two cups Karo Syrup, one cup
sweet milk, one tablespoon ground ginger, one teaspoon
ground cinnamon. Stir in one and one-half cups sifted flour
and one-half cup Kingsford's Cornstarch. When all is' again
well beaten, add two more cups flour into which three teaspoons
baking powder have been sifted. Then add sufficient
flour to make a stiff dough. Roll out one-half inch thick and
cut with biscuit cutter. Imm~diately after taking from the
oven, brush with Karo Syrup and put away to dry.
29
Gingerbread (Soft)
ONE-HALF cup shortening (butter or lard), mixed with
one-half cup brown sugar. Into this stir three-f0urths
cup Karo Syrup, two tea~poons ginger, two and onehalt
cups flour into which two teaspoons baking powder have
beer. sifted. Add three-fourths cup boiling water and heat
well. Bake in moderate oven.
Crullers
STIR three tablespoons melted lard into one cup Karo
Syrup. Add one and one-half cups sweet milk and two
eggs. Into three cups flour, sift three level teaspoons
baking powder. Stir in, beating well, and add enough more
flour to make a soft dough. Roll out and fry in deep fat.
New York Cookies
ONE-half cup Karo Syrup, one tup sugar, one-half cup
. butter and lard. Melt lard and butter, stir into syrup,
add one cup sour milk, one teaspoon soda. Mix to roll
out and bake in quick oven.
Ginger Cookies
WARM together one cup brown sugar and one-half
cup Karo Syrup. Stir into this one anrl one-half
cups lard. When melted add two teaspoons baking
powder and two tablespoons ginger. Beat up four eggs (not
separated) and add, beating hard, enough flour to roll out.
Bake in quick oven.
Ginger Snaps
B 0 IL together one cup lard (or half lard and half buttet),
one cup Karo Syrup and one cup brown sugar. Whtle
still hot add two cups flour. Dissolve three teaspoons
soda in one tablespoon vinegar. Add to syrup when cool.
Stir in one well-beaten egg and one tablespoon each ginger;
cinnamon and allspice. Make very stiff dough, adding flour
and a littl(' Kingsford's Cornstarch. This quantity will require
altogether three cups of flour ot a little more. Roll out
and bake in quick oven,
30
'·
Karo Filling
ONE-fourth Ct.tP Karo Syrup, three-fourths cup sugar,
one egg, one grated sour appl~, one lemon rind
(grated) and juice. Cook together for five minutes
and flavor with vanilla. When cold use as filling.
For a filling for layer cake with something so unusual as
t0 be a surprise to one's guest, try chopping dried fruits and
nuts very fine and rubbing them to a paste with Karo Syrup,
added a little at a time.
Raisin Filling
T 0 one cup water, two-thirds cup sugar, one-fourth cup
Karo Syrup, add one cup raisins seeded and chopped
quite fine. Boil all slowly until raisins are well cooked.
Put pan over boiling water and stir in one slightly-beaten egg.
Cook until thickened to consistency of rich cream. Flavor
with lemon. This mixture should be cooled before using.
Fig Filling
ONE cupful water, one-fourth cup sugar, one-four~h cup
Karo Syrup. Cook together till smooth, stirring in
one-half pound finely-chopped figs, keeping mixture
in constant motion.
Chocolate Ieing
To three-fourths cup granulated sugar add one-fourth cup
Karo Syrup and eight tablespoons milk. Boil slowly
and add one-fourth bar chocolate, grated, and pinch
salt. Boil until it forms a soft ball when dropped in cold
wat~r. Take from fire; flavor and stir until thick enough to
spread on cake.
Brown Icing
STIR together one-fourth cup Karo Syrup, one cup confectioner's
sugar, three tabiespoons cocoa. Moisten with
cold, strong coffee until proper consistency.
"' . 31
~ICES~·
Karo Ice Cream
TO each quart cream or rich custard, add one full cup
Karo Syrup and one teaspoon vanilla. Freeze and
· serve plain or with chopped English walnuts on top.
Cafe Frappe
C AF:E frappe, which is so popular for "teas" and receptions,
is very readily made by adding three-fourths cup
Karo Syrup to one quart strong coffee, half as strong
again as made for the table. Add sufficient good rich cream
to make desired color and freeze like ice cream . . This is generally
served in sherbet or champagne glasses. A little sherry
stirred in before freezing will add a delicious flavor, making
the frappe very much like bisque. A little Kingsford's Cornstarch
stirred into the coffee and brought to the boil will give
it a little more body and is considered an addition by many.
Jelly Sherbet
TWO-THIRDS pint sugar stirred with one-third pint
Karo Syrup. Make lemonade of two pints water, juice
four lemons, sugar, syrup and one glass acid jelly. Put
into freezer, and when well chilled but not frozen, beat in
whites of two or three eggs and freeze. This quantity of mixture
will freeze to one gallon.
Brule
WHIP one pint cream and set aside. Beat eight eggs,
adding gradually ten tablespoons sugar, then two
tablespoons Karo Syrup. Bring to a boil one gallon
milk, slightly thickened with Kingsford's Cornstarch, and
stir in eggs and sugar very slowly. Brown a cup of' sugar to
a good caramel and pour it into the hot custard, stirring
briskly the while. Take off fire at once, and stir until cool.
Put in freezer, and when sufficiently frozen to bind, stir in
whipped cream and finish freezing.
32
'f)
Mock Maple l?ar£ait
ST!R together one cup Karo Syrup and one quart rich
cream. Whip until stiff and place in mold being careful
that no salt water can get into mold. Bury for three
hours in fine ice and salt. Serve in tall glasses or in whole
mold.
Simple Frozen Custard
PUT one quart rich milk in double boiler with generous
handful raisins. \i\fhen it has cooked twenty minutes
and is still boiling, add one-half cup sugar, one-half cup
Karo Syrup. Stir in quickly and thoroughly. When sugar is
dissolved, add slowly three well-beaten eggs and teaspoon
Kingsford's Cornstarch, stirring · constantly. In a few
moments the custard will be formed, and the mixture mtlst
be watched closely, for if it goes beyond this poirit the egg will
"separate" and the pudding will be ruined. Set off to cool,
and add, when cold, one-half cup nut meats chopped fine.
Freel!!e as ice cream and allow to stand three hours.
More Elaborate Frozen Custard
S TIR into two quarts milk, scalding hot, one and· one-half
tablespoons Kingsford's Cornstarch (which has been
already moistened to a cream with a little cold milk).
Let come to a boil and stir in three eggs which have been well
beaten up with one teacup sugar, one-half teacup Karo Syrup,
and a little cold mill<. Stir briskly, being careful to keep the
mixture from separating by boiling. Before freezing, stir
in two teaspoons vanilla and a generous quantity of fruits and
nuts well chopped.
Karo Mousse
ONE cup Karo Syrup, yolks of eight eggs. Cook slowly
and carefully till it thickens like custard. Do not cook
a second too long, or the custard may break. Take
off and beat until cold. Add one pint whipped cream and
freeze four hours.
33
Frozen Compote
P OUR three pints boiling water on three cups granulated
sugar and one-half cup Karo Syrup. \Nhen thoroughly
dissolved pour over three shredded oranges,
three cups shredded pineapple, three cups mashed strawberries,
and three large bananas mashed fine. Add juice three lemons.
Freeze as ice cream.
Maple Mousse
T HREE eggs, three-fourths cup maple syrttp, one-fourth
cup Karo Syrup. After the yolks have been well
beaten, stir into boiling syrup, stirring briskly. Whip
two cups cream and whites of the three eggs. Stir in when
cooled somewhat, and freeze as ice cream.
Grape Ice
T 0 one pint prepared grape juice add enough sugar and
Karo Syrup in the proportion of one of the latter to
two of the former, to make quite sweet. To this put
beaten whites of four eggs just before freezing. Freeze as
tce cream.
Frozen Cranberries
B OIL one cup large raisins (cut in two) with one quart
cranberries for twenty minutes. Rub through a sieve
and to pulp add syrup c;f one Gup sugar, one cup Karo
Syrup and two cups water boiled together for twenty minutes.
Freeze as ice cream.
Foundation Ice Cream
B OIL fresh milk with enough wgar and Karo Syrup (in
proportion of two parts of the former to one of the
latter) to sweeten to taste. Add one level teaspoon
Kingsford's Cornstarch to each pint and cook to thin custard.
Just before freezing, flavor to taste and add whipped crean;,
in quantity as much as half the mixture already made. Thts
foundation admits of anY. flavoring.
34
I )
~FRUITS~
Peach and Orange Conserve
0. NE dozen peaches peeled and cut up, grated rind and
sliced pulp of one-half dozen oranges, three pounds
sugar, three-fourths cup Karo Syrup, one pint water.
Cook all together until clear and thick. About fifteen minutes
before removing from the fire add one-half pound blanched
almonds chopped fine. This quantity will fill ten small glasses.
Rhubarb Conserve
T 0 one quart pie plant cut up, add one pound ratsms
(seedless), one pound English walnuts and one pint
red raspberries. Cut rind thin from one orange and
cook. Add to fruit and chop all fine, Put in juice of two
lemons and the orange. Weigh and add one-fourth weight in
Karo Syrup and three-fourths in sugar. Cook as jelly.
M
lemon.
Banana Dessert
AKE a syrup of one cup sugar and one-fourth cup
Karo Syrup. \Vhen cold pour over one dozen
bananas cut into a glass dish. Add the juice of one
Make very cold before serving.
Strawberries and Rhubarb
T 0 one pint of raw, unpeeled rhubarb, cut in inch pieces,
add one pint strawberries, one-half cup sugar and
one-half cup Karo Syrup. Cook slowly until rhubarb
is soft. Serve cold.
Gooseberry Fool
T 0 five heaping cups gooseberries, add five cups sugar,
one cup Karo Syrup, one pound raisins, juice and
rind of two oranges. Cook slowly to the consistency
of jam.
35
Jellied Prunes
I N one-half cup cold w-ater, soak one-hal£ box gelatine.
Pour two cups boiling water on to one-third pound
prunes. Let soak a little while, then mash and cook.
\i\Then sufficiently tender, remove the stones and chop the flesh.
To the juice formed, add sufficient boiling water to make two
cups. Add this liquid to gelatine, with one-third cup Karo
Syrup, two-thirds cup sugar, and one-fourth cup lemon juice.
\i\Then thoroughly mixed and sugar is dissolved put in the
chopped prunes, stirring a few times while cooling to prevent
the prunes from settling to the bottom. Serve with custard
or whipped cream.
Prunes with Sherry
AN ideal way of cooking prunes is as follows: Soak in
just enough water to cover and let stand for several
hours, over night if possible. Add to water in which
they have been standing sufficient sugar and Karo Syrup to
sweeten to taste, in proportion of two-thirds sugar and ouethird
syrup. About fifteen minutes before removing from the
fire add sherry wine. If added too early, the benefit of the
wine will be lost to' a great degree, as it will pass off m the
steam.
Fried Bananas
T HESE are very rich and make a delicious dessert.
Put a generous quantity of butter in a frying pan. Let
come to light brown. Cut large bananas into six portions
each and fry, turning once. As each piece browns, remove
and lay on platter. When all are done, put more butter
in pan, with water, sugar and Karo Syrup in proportion of
one-fourth syrup to three-fourths sugar. Cook until beginning
to thicken into syrup. Throw bananas back into liquid
and let boil up once. They are then done and ready to serve.
Keep hot (but do not let cook) until needed; or they may
be prepared several hours before and warmed up at meal time.
They are quite as good as when fresh.
36
Baked (or Boiled) Pears
C UT in half large pears· not quite ripe. Lay in baking
·pan and cover with Karo Syrup and dark brown
sugar in equal proportions, adding one-half cup water
for each cup brown sugar. Bake until syrup is quite thick,
almost candied, in fact.
If preferred, this fruit may be cooked on top of the stove
in a boiling pot with very much the same effect. They are
very rich when . done and should be eaten with good cream.
Baked Peaches
SCALD firm, ripe peaches, when the skins can be removed
without paring. Put in baking pan with water, sugar
and Karo Syrup in proportion of two-thirds sugar to
one-third syrup. Cover dish for a little while, then remove
and cook uncovered until soft, basting once in a while. To
be eaten cold.
Raisin · Marmalade
P EEL and core a half dozen good sized, tart apples,
cover with one wine glass Madeira wine, one-half
cup granulated sugar and one-half cup Karo Syn:.tp,
and allow all to stew slowly until apples are entirely s.oft.
Stone and cut in two, two and one-half pounds raisins. Turn
in with the apples and stew until raisins can be rubbed through
a sieve. Put away in jelly glasses. Should be stiff enough
to cut in slices when entirely cold.
Melange Marie Antoinette
A DELICIOUS conserve may be made of dried fruits,
the proportions depending entirely upon the quantities
one may have on hand. Raisins (should be
seeded, not seedless) ; figs with the stems and imperfections
removed; currants (stems rubbed off) ; candied or fresh
orange peel; citron, dried apricots, and raw prunes
(stoned). Chop rather fine, squeeze lemon juice over all,
just cover with Karo Syrup and simmer to a firm jelly. Fill
jelly glasses, a little at a time, pressing down. When cold,
cut in slices and serve with meat.
3i
~BEVERAGES~
Temperance Punch
TO one gallon water, add four cups Karo Syrup.
Squeeze and strain juice from orie dozen lemons and
one-half dozen oranges. Cut one can pineapple into
small dice. Half fill bowl with cracked ice and pour juice
and syrup over, adding pineapple. If fresh pineapple be used,
it should be grated.
Fruit Punch
To four peaches, four apricots, three bananas, three
oranges, one pound seeded white grapes, add juice
of two lemons and four tablespoons Karo Syrup. Half
fill bowl with ice, put in fruit and pour over the whole one
pint soda water.
Grape Juice Punch
TO .o~e qu.art grape juice and two cups Karo Syrup, add
JUice stx lemons and two oranges. Have very cold
before mixing. Just before serving, add two quarts
Apollinaris water, several thin slices of orange and some dice
of pineapple. Pour over cracked ice.
Tea Punch
TO one quart moderately strong tea, add one-fourth can
pineapple, juice one dozen lemons, three sliced oranges,
two CtlPS Karo Syrup, and enough water to make a
gallon. Apollinaris may be used instead of water, or a quart
of claret as part of the added liquid. ·
Iced Coffee
TO one quart strong coffee, add three-fourths cup Karo
Syrup and enough cream to make a good, rich brown
color. Serve with cracked ice. If desired, slices of
lemon may be served with it. ·
38
Karo Egg N ogg
TO the white of one egg, beaten very stiff, add the ~olk
and one tablespoon Karo Syrup. Continuing to beat,
add a scant cup rich milk, into which has been put a
desired quantity of sherry, brandy or whiskey. Dust over top
with nutmeg and serv.e very cold. ·
Mulled Grape Juice
TO one cup water and one-fourth cup cassia buds, add one
quart unsweetened grape juice and one-half cup Karo
Syrup. Put in double boiler and cook for a half hour.
Serve very hot in bouillon cups.
Fruit Juice
TAKE grapes, raspberries, or blackberries and cook slowly
on back of stove in enough water to barely cover them.
When juice is pretty well extracted, mash and strain
as jelly, and sweeten juice to taste, using one-half granulated
sugar and one-half Karo Syrup. Let come to good boil and
skim. Can in fruit jars.
Cream Nectar
P OUR two quarts hot water over three quarts sugar and
four eunces tartaric acid. Stir well and add three
cups Karo Syrup. When sure tha>t: sugar is dissolved,
stir in beaten whites of four eggs. Do not let this mixture boil
or eggs will curdle. \Vhen cold flavor with lemon
and vanilla. J;lut in bottles and keep well corked. For
use, two tablespoons should be put in a glass of ice water. Add
a tiny pinch of baking soda and stir till foamy. Delicious in
hot weather.
Spruce Beer
T 0 each gallon water, allow one ounce hops, one good
teaspoon ground ginger, one~half pound brown sugar,
one and one-half cups Karo Syrup and a scant ounce
essence of spruce. Boil well. When nearly cold, add one teacup
yeast and set away to ferment, in a jug or jar. Will be
ready to bottle in a day or two.
39
~ BREADS and MUFFINS ~
Brown Bread (Baked)
ONE cup wheat flour, one level tablespoon Kingsford's
Cornstarch, two cups graham flour, one cup yellow
cornmeal, two cups sour milk, two teaspoons soda (stirred
into milk till dissolved and foaming), two and one-half
tablespoons Karo Syrup, two tablespoons shortening. Bake
one hour.
Boston Brown Bread (Steamed)
T WO cups yellow cornmeal, two cups graham flour, three
tablespoons Kingsford's Cornstarch, two cups sour
milk into which one teaspoon soda has been dissolved
till foaming, one cup sweet milk, one-half cup Karo Syrup, one
teaspoon salt. After steaming two hours, bake in slow oven
three quarters of an hour.
Corn Bread (Steamed)
ONE cup Karo Syrup, one egg, three and one-half cups
corn meal, one-half cup Kingsford's Cornstarch, two
. cups sweet milk, two cups sour milk, one teaspoon
soda (stirred into the sour milk till foaming), and one teaspoon
salt. Steam three hours. This may be-cooked in individual
tins, if high, like baking powder cans. The addition
of the cornstarch renders the texture of the bread finer.
Buttermilk Bread from the Far South
TO five cupfuls flour, well sifted, add one cake compressed
yeast, softened with a little lukewarm water.
To one pint warm buttermilk add scant teaspoon each
salt and soda, one-fourth cup Karo Syrup and two tablespoons
melted butter. Turn this into the flour, etc., beating
well, and add enough flour to make a dough for kneading.
Place in fresh bowl and cover closely. When bulk is about
double, turn out and make into two loaves; When sufficiently
light again, bake for fifty minutes. If more shortening is
added, this dough may be used for rolls. This is a favorite
"Creole" recipe.
.. Corn Gems
To one pint buttermilk in which has been dissolved one
teaspoon soda, add two eggs, one teaspoon salt, one
pint corn meal and one pint flour, sifted well together,
one and one-half tablespoons Karo Syrup, and two teaspoons
baking powder. Just before turning into pan, add butter ·
size of . an egg, melted.
Minute Muffins
DISSOLVE one teaspoon soda in one cup milk. Stir into
one pint flour into which two teaspoons cream tartar
have been sifted. Add one egg, two tablespoons Karo
Syrup, and a little salt. Many experienced cooks substitute
one-fourth Kingsford's Cornstarch for all flour, liking the
texture better.
Sally Lunn
SIFT two teaspoons cream tartar into one quart flour. Dissolve
one teaspoon soda in one cup sweet milk. Melt
piece butter size of an egg. Add butter, two eggs and
milk to flour. Stir well and add two tablespoons Karo Syrup,
"' and enough ne'.":' milk to make batter too stiff to pour readily.
Bake and serve hot with butter, or with Plain Karo Sauce
(page 26).
Lunch Muffins
B EAT two eggs till light and add to them a good half
pint sweet milk, three-fourths pint flour and onefourth
pint Kingsford's Cornstarch (into which two
teaspoons baking powder have been sifted), three teaspoons
Karo Syrup, three tablespoons butter and one-half teaspoon
salt. Beat thoroughly and bake in quick oven twenty minutes.
This quantity makes one dozen muffins.
41
~VEGETABLES~
To Sweeten Vegetables
M ANY housekeepers like to add a little sweetening to
some kinds of cooked vegetables-corn, peas,
squash, tomatoes, etc. For this purpose Karo Syrup
will be found most acceptable as it lends a delicious flavor.
Green Corn Pudding
To each quart grated corn, allow one teacup milk, one
heaping tablespoon butter, one egg (unbeaten), two
teaspoons Kingsford's Cornstarch and one-half teacup
Karo Syrup. Beat all well together. Add pepper and
s,alt to taste. Bake in slow oven three-quarters of an hour.
Boston Baked Beans
To one pint dried beans, add one quart milk-warm water.
Set on back of range and soak over night. Wash
from this water, add three pints warm water and cook
till tender. This will take about three hours or a little less,
possibly. Drain well and season with salt and pepper. Place
in center of baking dish a nice firm, square piece of boiled
salt pork and surround it with beans. Pour over all two tablespoons
Karo Syrup and bake for an hour. By this time it will
be a rich brown.
Baked Sweet Potatoes
P ARBOIL the potatoes, peel and cut in half lengthwise.
Put in baking dish and cover generously with butter.
Pour over all one good half cup Karo Syrup and
sprinkle thickly with brown sugar. Baste every little while
and bake to a nice brown.
Baked Parsnips
P ARSNIPS may be baked with Karo Syrup in the samP.
way as sweet potatoes. Scrape befo•e boiling, and
cook thoroughly before baking.
42
~ MISCELLANEOUS SUGGESTIONS rift
WHEN baking ham, if Karo Syrup is substituted for
brown sugar to mix with the bread crumbs and
· yolk of egg with which it is covered before the final
browning, a finer flavor will be obtained.
Brushing pastry lightly with Karo Syrup will give it that
fine glaze considered so desirable.
A tablespoon Karo Syrup stirred into griddle cakes (not
enough to sweeten) will materially assist in the process of
browning. A small proportion of Kingsford's Cornstarch
will improve their texture.
When cooking with Karo Syrup over a quick fire, to prevent
from possibility of burning, drop in three or four stone
marbles ("agates," as the boys call them). The heat will keep
these constantly on the move and will not only prevent the
burning, but will do.most of the stirring.
In making cakes, etc., where Karo Syrup is used, always
stir the soda into the syrup.
If your fire is quite hot and you are afraid that your
Karo Syrup will boil over, butter the inside of the vessel about
two inches from the top. The syrup will not rise higher than
the butter.
One cup Karo Syrup, two tablespoons vinegar and a
good sized lump of butter, boiled together till thick,. but not
candied, makes an excellent remedy for a cold.
If, after baking, the top crust is skilfully lifted from a
fruit pie, and sweetening in the shape of Karo Syrup is inserted,
the finished product will both look and taste better
than if it had been sweetened with sugar before it was baked.
43
CORN STARCH
<U<•I .ut urouu n ca.r>
EXPRES~~~i; F"OOO,
lllliO. IJ.UUUCOI , A.f,
T . KI NG";'~f.~a.SoN,
c.:":.~. ..E !~::.:=
~..x:r:=-~~s
...-. -:~~~..!. ...
r .. ,,.. ..... O..,. o.II. Y, II.S. A.
Kingsford's Corn Starch
"Over 60 Years of Superiority"
KINGSFORD'S means success and results in your cooking that
are quite impossible with a cornstarch of less fineness and purity.
It is the ideal thickener, producing smooth, rich gravies, sauces,
custards and soups-free from the lumps and the insipid raw taste that
flour imparts.
In making bread, cakes, griddle cakes, fritters and puddings, a little
KINGSFORD'S mixed with the flour gives ·a more delicious texture
and flavor. · ·
All who have used KINGSFORD'S are familiar with its extreme
delicacy. It readily takes the ·f ull flavor -of any kind of seasoning.
F or over sixty years KINGSFORD'S has been made by an exclusive
process that frees the starch from all impurities.
Thousands and thousands of dollars are spent every year in the
KINGSF ORD'S MILLS to have every package of KINGSFORD'S as
perfect as cornstarch can be.
Quality is everything in cornstarch-KINGSFORD'S has meant
quality for three generations.
Its price is no niore than many another cornstarch and your
grocer will give you KINGSFORD'S if you insist upon it.
44
R GENERAL CONTENTS
Page
Cindy Making • . . . . . . . . . . . . . 7
Griddle Cakes and Fritters 18
P.astry and Puddings . . . . . . . . 21
Custards. and Sweet Sauces . . 26
G~kes ............... · . ... .... 28
Fillings for Layer Cakes 31
Parre
Ices ... .. .. . .. . . ..... .. ...... 32'
Fruits : ...................... 35
Beverages . . . . . . . . . . . . . . . . . . . 38
Breads and Muffins .......... 40
Vegetables .................. 42
Miscellaneous Suggestions ... 43
INDEX
Page
BEVERAGES ....... , ...... 38
Fruit Juice ........ . . ... ... 39
Grape Juice, Mulled ........ 39
Iced Coffee .. . ... ......... . 38
Karo Egg-Nogg ........... 39
Nectar, Cream ............ 39
Punch, Fruit . . . . . . 38
Punch, Grape Juice . . . . . . . . 38
Punch, Tea .......... . . .... 38
Punch, Temperance . . 38
Spruce Beer .. ........ .. . .. 39
BREADS AND MUFFINS . 40
Bread, Boston Brown (St~ am-ed)
....•................ 40
Bread, Brown (Baked ) .... 40
Bread, Buttermilk ......... 40
Bread, Corn (Steamed ) .... 40
Corn Gems ........ . ...... . 41
Muffins, Lunch . .. . .. . ..... 41
Muffins, Minute ... . . . . .... 41
Sally Lunn ........ .. . . . . .. 41
CAKES ....... . .. . ....... . .. 28
Cake, Coffee ................ 29
Cake, Cup; Karo . . . . . . . . . . . 28
Cake, Golden Spire . ...... . 29
Cake, Five-Minute .. .... .. 29
Cake, Marble . . . . . . . . . . . . . . 28
45
Page
Cookies, Ginger . . . . . . . . . . . 30
Cookies, New York ........ 30
Crullers . . . . . . . . . . . . . . . . . . . 30
Fruit Cake, Karo . ... .. .... ;28
Ginger Bread, Karo (Hard). 29
Ginger Bread (Soft) ...... 30
Ginger Snaps . . . . . . . . . . . . . . 30
CANDY MAKING ...... .... : 7
After-Dinner Mints . . . . . . . 11
Butter Scotch, Karo . . . . . . . 16
Candy, Butter . . . . . . . . . . . . . 13
Candy, For Pulling, Karo . . 11
Candy, Karo . . . . . . . . . . . . . . 12
Candy, Karo Kokoanut . . . . 17
Candy, Peanut . . . . . . . . . . . . . 13
Candy, ·peppermint . . .. . . . . . 12
Candy, Soft, Karo . . . . . . . . . 12
Caramels, Chocolate . . . . . . . 10
Caramels, Coffee . . . . . . . . . . 11
Caramels, Karo . . . . . . . . . . . 16
Caramels, Karo (Choice) .. 15
Caramels, Karo Cream . . . . . 15
Caramels, Walnut ......... 14
Chocolates . . . . . . . . . . . . . . . . 8
Coloring for Candies . . . . . . 17
Comanche . . . . . . . . . . . . . . . . . 14
Cream Drops, Karo . . . . . . . . 14
Page
''Divinity" . . . . . . . . . . . . . . . . 9
"Divinity," Karo . . . . . . . . . . . 10
"Divinity," New Sweet .... . 10
Fondant Creams and Choc-olates
. . . . . . . . . . . . . . . . . . . 8
Fondant, Karo . . . . . . . . . . . . . 9
Fudge, Divinity . . . . . . . . . . . . 9
Fudge, Karo . . . . . . . . . . . . . . 7
Glace Nuts and Fruots .... . 17
"'Jim Crows" .. . . . . . .. ... . . 15
Nougat, Karo .. .. ... ..... . . ·17
Popcorn Balls . . . . . . . . . . . . . 13
Popcorn Fritters . . . . . . . . . . . 13
Sea Foam, Karo . .. . .... .. . 14
Taffy .. .... . . . .. . .... ..... 12
Taffy No. 2 .•....... .. .... 12
Turkish Paste . . . . . . . . . . . . . 11
Wafers, Karo . .. . ... .... .. . 16
Yellow ] ack . . . . . . . . . . . . . . . 13
CUSTARDS AND SWEET
SAUCES .. . ....... .... . 26
Barley ] elly . . . . . . . . . . . . . . . 27
Coffee Custard . . . . . .. .. . . . 26
Coffee ] elly . . . . . . . . . . . . . . . 26
Custard, Cup (Boiled) .. . .. 27
Custard, Delicate . . .. ... . .. 27
Date Dessert .•... .. .. . . .. . 27
Rice ] elly . . . . . . . . . . . . . . . . . . 27
Sauce, Coffee . . . . . . . . . . . . . . 26
Sauce, Hot Chocolate ... . .. 27
Sauce, Plain Karo . ....... . 26
FILLINGS FOR LAYER
CAKES ......... . . .. . . . 31
Fig Filling ........ .. . .. ... 31
Karo Filling- ...... . . . . . . .. . 31
Raisin Filling . : . ........ . .. 31
Brown Icing ........ . ...... 31
Chocolate Icing ... . .. .... . 31
FRUITS ..... .. ... . .. .. ... .. 35
Banana Dessert . . . . . . . . . . . . 35
Bananas, Fried . . . . . . . . . . . . 36
Conserve, Peach and . ... . .
Orange ..•. . .......... . .. 35
46
Page
Conserve, Rhubarb .. . .. . . .. 35
Gooseberry Fool ... . . . .. . . 35
Marmalade, Raisin . . . . . . . . 37
Melange Marie Antoinette ..
.. . ....... . ..... . .... . . . . 37
Peaches, Baked . . . . . . . . . . . . 37
Pears, Baked (or Boiled) . . 37
Prunes, Jellied .. .. .. . .. . .. 36
Prunes, with Sherry . .. .. .. 36
Strawberries and Rhubarb . . 35
GRIDDLE CAKES AND
FRITTERS .. .. .. .. . . . . . 18
Cakes, Bread . . . . . . . . . . . . . . 18
Cakes, Quick Buckwheat . . . . 20
Fritters, Corn . . . . . . . . . . . . . 20
Fritters., Fruit . . .. ... . . .... 20
Fritters. Plain ..... .. .. . ... 20
Pancakes, French Style . . .. 19
Pancakes, Graham . ..... . . . 19
Pancakes, Potato . . . . . . . . . . 19
Pancakes, Rice . . . . . . . . . . . . 19
Scones, Cornmeal . . . . . . . . . . 18
Scones, Oatmeal . . . . . . . . . . . 18
ICES ............. .. ... . . ... 32
Brule ........... . ..... . ... 32
Cafe Frappe ............ . . . 32
Frozen Compote . . . . . . . . . . 34
Frozen Lranberries . .... .. . 34
Frozen Custard (Elaborate)
Fr~;e·~ ·c~~t;~d· (Si~pi~j . :: ~~
Grape Ice .. . ... . ....... ... 34
Ice Cream, Foundation .... 34
Ice Cream, Karo ......... . 32
Jelly Sherbet . ... , ......... 32
Mousse, Karo . . . . . . . . . . . . 33
Mousse, Maple .. . .. .... .. . . 34
Parfait, Mock Maple 33
MISCELLANEOUS SUG-GESTIONS
. .. ......... 43
Page
PASTRY AND PUDDINGS
.......................... 21
Apple Dumplings (Baked) . 24
Pie, Cranberry . . . . . . . . . . . . 22
Pie, Karo ............ '" . . . . 22
Pie, Lemon . . . . . . . . . . . . . . . 22
Pie, Mince ................ 21
Pie, Pumpkin ..... . ..... . . 21
Pie, Squash ............... 21
Prune Trifle .•........ . ... 25
Pudding, Apple (Boiled) .. 24
Pudding, Bread (Boiled) .. 23
Pudding, Chocolate ..... . .. 24
Pudding, Christmas . . . . . . . 25
Page
Pudding, Graham . . . . . . . . . 25
Pudding, Indian (Baked) . . 23
Pudding, Indian (Boiled) .. 24
Pudding, Plain Fruit ....... 24
Pudding, Rice . . . . . . . . . . . . . 23
Pudding, Strawberry ....... 23
Pudding, Yum Yum ....... 25
Tart, Orange .............. 22
VEGETABLES ............. 42
Boston Baked Beans . . . . . . . 42
Green Corn Pudding . . . . . . 42
Parsnips, Baked ........ .. . 42
Sweet Potatoes, Baked . . ... 42
Vegetables, To Sweeten 42
COPYRIGHT 1910
BY
CORN PRODUCTS REFINJNO Co
NEW YORK.
The
Oeorge L.Dyer
Company
Now®York
Home Economics and Household Collection
