ew EDWARDSBURG RECIPE BOOK. 1 I A FRIEND OF THE FAMILY ^The CANADA STARCH CO., Qmited MONTREAL S,T{XC CK3K 2 3f/' ? Endorsement T HE recipes in this Book have my hearty endorse- ment. They are deli- cious and appetizing — and will prove delightful additions to the home menu. Mr. Thomas is the Chef of the Mount Royal, Canada’s famous Hotel at Montreal, the largest in the British Empire. ^Che Secrets or Prepared by The CANADA STARCH CO., Limited MONTREAL QUEBEC TORONTO CARDINAL FORT WILLIAM VANCOUVER 6 ^ jC LET YOUR FIRST THOUGHT BE THE INGREDIENTS O make dishes appetizing and wholesome; to make wholesome dishes more dainty and pleasing — that, in a nutshell, is the purpose of this interesting little Recipe Book. In preparing this new edition of the Edwardsburg Recipe Book , careful thought has been devoted to selecting tempting, wholesome dishes, of nutritious value, that offer a solution to the problem of menu variety. Before asking you to try these dishes, every recipe has been tested and approved by food experts of known reputation. Many of these recipes will particularly appeal to you. Be sure to follow them carefully for pleasing results. Remember that much of your culinary success will depend upon the quality of the ingredients you use, and the Edwardsburg Products mentioned in this book have earned a reputation for high standard and wholesomeness. Pa£o 2 F OR over 69 years Benson's Prepared Corn has been a household necessity for making delicious desserts and for preparing sauces. The familiar original yellow package which has stood the test throughout all these years still contains the best Corn Starch obtainable. Mazola , the pre-eminent salad and cooking oil, is used for deep frying, sauteing, shortening and salad dressing. It is economical and can be used over and over without carrying the flavor from one food to another. (For all baking, Mazola and eggs should be beaten together to get the best results.) Crown Brand Corn Syrup , Benson's Golden Syrup and Karo are looked upon as delicious necessities — wonderful with hot biscuits, griddle cakes and waffles — a constant delight for children when spread on bread and unexcelled for general cooking purposes and candy making. Corn Syrup has been definitely established as con- taining a large quantity of Dextrose (the energy- producing property in food) and is recommended by the Medical Profession for its high nutritive value. When you are preserving try Lily White Corn Syrup. It is excellent, and you can get equal success with it in general cooking and candy making. It is recom- mended by Doctors for infant feeding because of its high Dextrose content. We will mail you a special booklet on infant feeding on request. The CANADA STARCH Co., Limited MEASUREMENTS J)ERFECT results are assured when measurements are accurately made and directions carefully followed. CTANDARD measuring cups and spoons should be used. All measurements should be level and all flour sifted at least once before measuring. Flour should be put into measuring cup lightly with a tablespoon, and levelled off with the edge of a knife or spatula. Do not strike side or edge of cup when filling. 3 teaspoons =one tablespoon. 2 cups=one pint. 1 o tablespoons = one cup. OVEN HEAT Moderate oven 32S _ 350 H ot oven 375 - 400 Very Hot oven 525 - 550 TIME REQUIRED FOR AVERAGE GAS OVEN TO GET THESE HEATS BEFORE PUTTING IN CAKE 3 minutes for 9nn 9cn 5 minutes for * * 9 r n A. 7 minutes for 10 minutes for f 12 minutes for Inn Ten :::::::::::::::: J8:£ Pago 4 KJ WHITE BREAD 1 tablespoon Salt 3 tablespoons Mazola 4 cups Lukewarm Liquid (Milk or Water) 12 cups Sifted Bread Flour 1 Yeast Cake cup Lukewarm Water 2 tablespoons Lily White Syrup A DD Lily White Syrup and yeast to one-fourth cup lukewarm water and stir until yeast is dissolved. Add to the four cups liquid and six cups flour. Beat until light and bubbly. Cover and set in a warm place ( 80 °) for one-and-a-half hours. Add Mazola to sponge, sift salt with remaining six cups of flour and add to sponge. Knead for ten minutes. Cover and let rise (over night) until doubled in bulk. Mould lightly into four loaves, oil lightly with Mazola, let rise until doubled in bulk. In baking, the oven should be hot the first ten minutes, then reduce heat to moderate temperature, and bake forty-five to fifty minutes. Bread should be a golden brown all over when baked. Page 5 GRAHAM OR WHOLE WHEAT BREAD 8 cups Graham Flour, unsifted 2 cups Sifted Bread Flour 2 teaspoons Salt 24 cup Brown Sugar 24 cup Crown Brand Syrup 1 Yeast Cake 2 cups Lukewarm Water 2 cups Milk, Scalded and Cooled 2 tablespoons Mazola r)ISSOLVE yeast, sugar and Crown Brand Syrup ^ in lukewarm water. Add milk and Mazola, then flour and salt gradually. Knead very thoroughly and set in warm place to rise until doubled in bulk. This requires about two hours. Turn dough on to knead- ing board and mould into three loaves. Cover and let rise about one hour. Bake one hour in slower oven than used for white bread. CORN BREAD 124 cups Cornmeal 1 Egg z /i cup Sifted Bread Flour 2 tablespoons Mazola 1 teaspoon Salt 3 tablespoons Crown Brand 24 teaspoon Soda Syrup 2 teaspoons Baking 1 cup Sour Milk or Powder Buttermilk CIFT together all dry ingredients. Add egg, Mazola, ^ Crown Brand Syrup, and milk, and stir until thoroughly mixed. Bake in a hot oven about twenty- five minutes. Page 6 The CANADA STARCH Co., Limited BROWN BREAD 1 cup Rye Meal 1 cup Yellow Cornmeal 1 cup Graham Flour 1 teaspoon Salt 1 teaspoon Soda \}/2 teaspoons Baking Powder 1 cup Raisins H cup Crown Brand Syrup 2 tablespoons Mazola 2 cups Sour Milk lV/flX together all dry ingredients. Add raisins, Crown Brand Syrup, Mazola, and milk. Mix thoroughly and fill one pound cans one-half full. Steam three hours. Makes four loaves. Page 7 c The CANADA STARCH Co. BRAN MUFFINS 2 tablespoons Brown Sugar (or 1 of molasses in place of 1 of sugar if desired) 1J^ tablespoons Mazola 1 pinch of Salt 2 Eggs (well beaten) 1 cup Cold Milk 1 cup Bran (Warm — flaked, not crumbled) 134 cup Sifted Flour (Warm) 2 rounded Teaspoons of Baking Powder {"'•REAM Sugar and Mazola till foamy, beat eggs ^ and beat into sugar very thoroughly (after preparing flour and getting patty pans ready). Add Baking Powder and salt to flour, sift three times, beat bran into’ sugar and eggs thoroughly, then add flour and milk alternately. Bake at once in a fairly hot oven, turn out on cake rack as soon as baked. Have Oven, Pans, and Flour all ready before beating eggs or Muffins will lose their lightness. Page S The CANADA STARCH Co.. Limited MUFFINS 2 cups Sifted Pastry Flour 3 teaspoons Baking Powder 1 teaspoon Salt 1 tablespoon Sugar GEMS 2 Eggs 1 teaspoon Salt 1 pint Buttermilk 1 34 tablespoons Crown Brand Syrup 34 cup Mazola S IFT dry ingredients together. Add Crown Brand Syrup and beaten egg to buttermilk and mix quickly with dry ingredients. Cut in the Mazola last. Bake in gem pans oiled with Mazola. 1 pint Cornmeal 134 cups Flour 34 cup Benson’s Corn Starch 2 teaspoons Baking Powder 1 teaspoon Soda 1 tablespoon Crown Brand Syrup 2 tablespoons Mazola 2 Eggs 1 cup Milk S IFT together all dry ingredients. Add Mazola, Crown Brand Syrup, eggs unbeaten, and milk. Stir until well mixed. Bake in muffin tins oiled with Mazola, in a hot oven about twenty to thirty minutes. Makes twelve medium sized muffins. Page 9 PARKER HOUSE ROLLS 8 cups Sifted Bread Flour 1 teaspoon Salt Y 2 cup Lily White Syrup 2 tablespoons Sugar 1 Yeast Cake x /i cup Lukewarm Water 2 cups Sweet Milk 2 tablespoons Mazola Cl FT flour, salt and sugar together. Dissolve yeast ^ in 34 cup of lukewarm water. Scald milk and let cool, to which add Mazola and Lily White Syrup; beat in half of dry ingredients, add yeast mixture and beat well. Let rise in warm place \}/2 hours. Add balance of dry ingredients, knead well for ten minutes, let rise until double in bulk, then roll out on floured board to one-fourth inch thickness. Oil surface and cut with a medium sized biscuit cutter. Fold over handle of silver knife, press edges together, let rise and bake in hot oven twenty minutes. This makes approximately thirty-six rolls. POP OVERS 2 Eggs 1 cup Milk 1 tablespoon Mazola 1 cup Sifted Pastry Flour Y teaspoon Salt DEAT eggs thoroughly. Add Mazola and milk ^ and beat into dry ingredients gradually to avoid lumping. Bake in hot oven about twenty to thirty minutes. Page 10 BAKING POWDER BISCUIT 2 cups Sifted Pastry Flour 2 tablespoons Mazola 4 teaspoons Baking Powder % to 1 cup Milk 1 teaspoon Salt S IFT together all dry ingredients. Add Mazola to milk and stir until well mixed; add liquids to dry ingredients and with knife or spatula make into a soft dough. Toss on to slightly floured board, roll out to one inch thickness, cut with biscuit cutter and bake fifteen minutes in a hot oven. If a shorter biscuit is desired, more Mazola may be added. For Southern Biscuit, knead dough slightly before patting out. This makes a more compact finer- grained Biscuit. SHORTCAKE S HORTCAKE may be made by using the recipe for Baking Powder Biscuit, increasing the amount of Mazola to two or three tablespoons for each cup of flour used. If an egg is used, it should be slightly beaten before the milk and Mazola are added, then the liquids should be well mixed and cut into dry ingredients with spatula or knife. Individual short- cakes or family size shortcake may be made, accord- ing to personal preference. Half the dough should be rolled out to one-half inch thickness, the top brushed over with Mazola, and then the other half placed on top. Bake in hot oven fifteen to twenty minutes. FRENCH TOAST DEAT one egg until light, stir in one-half teaspoon *** of salt and one cup of milk. Have ready about six slices of stale white bread cut one-half inch thick. Dip them in the egg batter, turning until well moist- ened with the milk. Let them drain and dip again if any batter is left, for they will soak up quite a little without breaking. Put enough Mazola into a shallow frying pan to cover the bottom, and when hot, stir in one-fourth teaspoon of salt; lay the bread slices in and cook carefully until well browned; then turn them over, and when the other side is browned, remove to a hot dish and serve at once as plain egg toast, or spread the slices with orange marmalade, jelly, or any hot stewed fruit. WHEAT CAKES 2 cups Sifted Bread Flour 3 teaspoons Baking Powder 1 teaspoon Salt 1 tablespoon Mazola 3 tablespoons Lily White Syrup 1 Egg 1 yEAT whites of eggs until stiff, add sugar gradually, continue beating, then add Lily White Syrup. Beat yolks until thick and add flavor- ing. Sift flour, baking powder and salt together and fold into egg mixture, add hot milk gradually, mix lightly and turn into pan lined with oil paper, and bake in moderate oven. CREAM VELVET CAKE 134 cups Sifted Pastry Flour % cup Sugar 234 teaspoons Baking Powder z /i teaspoon Salt 34 cup Mazola % cup Water 1 teaspoon Vanilla 34 teaspoon Lemon Flavoring 2 Eggs S IFT together all dry ingredients. Mix Mazola, water and flavoring. Add to dry ingredients. Drop in egg yolks and mix thoroughly. Beat whites of eggs stiff and cut and fold in. Makes two small layers. Cover with Marshmallow Icing. Page 17 POUND CAKE ,3 CU P Sugar 2 teaspoons Baking Powder Vi cup Mazola H cup Milk cups Pastry Flour 4 Eggs teaspoon Salt Lemon Flavoring gEAT eggs and sugar and one tablespoon milk taken from amount given in recipe. Beat until light colored. Add Mazola gradually, beating constantly, until light and creamy. Fold in sifted dry ingredients alternately with milk. Cut and fold in stiffly beaten whites of eggs. Bake in a loaf in moderate oven about thirty-five to forty minutes. SOFT GINGERBREAD 2 Eggs 1 cup Brown Sugar l A cup Crown Brand Syrup H cup Mazola l A cup Black Coffee 1 teaspoon Baking Soda A teaspoon Salt 2 cups Sifted Bread Flour 1 teaspoon Ginger 1 cup Raisins ^FT dry ingredients. Add raisins and stir. Mix Crown Brand Syrup, Mazola and Coffee. Drop unbeaten eggs into dry ingredients, add liquids and stir well. Bake in slow oven about forty-five minutes. CHOCOLATE CAKE jr l, P s Sifted Pastry Flour y 3 cup 8 Vaz^a*^ 2 teaspoons Baking Powder % cup Milk « teaspoon Salt 1 teaspoon Vanilla Cook together, cool and add last: 4 tablespoons Cocoa or 2 2 tablespoons Sugar squares Bitter Chocolate 1 « tablespoons M.lk S ,, t0 ?3 her , a11 dry ingredients. Drop in egg yolks, Mazola, milk and vanilla and stir until well mixed. Add cooked mixture. Fold in stiffly beaten egg whites. Bake in layer or loaf pan y LAYER CAKE 2 Eggs % cup Sugar Y teaspoon Salt Y cup Water Yz cup Mazola 2 cups Sifted Pastry Flour 23^ teaspoons Baking Powder 1 teaspoon Flavoring OEAT eggs and sugar until light and thick. Beat in Mazola, add water and dry ingredients alter- nately. Add flavoring, and pour into lightly oiled layer pans. Bake twenty to twenty-five minutes in a hot oven. Chocolate, Marshmallow or Fruit Icing is desirable for the above cake. COCOANUT FLUFF CAKE lJ/£ cups Sifted Pastry Flour Y 2 cup Cocoanut 2j/£ teaspoons Baking Powder Y cup Milk or Water Yi teaspoon Salt Y cup Mazola Yz cup Sugar 1 Egg Y teaspoon Flavoring V/f IX and sift dry ingredients. Add cocoanut and m ix well. Add Mazola, milk or water, beaten egg and flavoring. Stir ingredients quickly and bake in hot oven for about 20 minutes. DEVIL’S FOOD Y 2 cup Mazola 2 Eggs 1 teaspoon Vanilla 2 squares Bitter Chocolate 1 cup Mot Water 2 cups Brown Sugar 2J^ cups Sifted Pastry Flour 3 teaspoons Baking Powder Y 2 teaspoon Soda % cup Sour Milk 1 teaspoon Salt S IFT together dry ingredients. Add milk, Mazola, and drop in eggs. Mix well. Cook chocolate and hot water until thick, cool and add to cake mix- ture with flavoring. Bake in layer or loaf pan. Makes three layers. Page 19 MARSHMALLOW ICING \}/i cups Sugar X A cup Cold Water 1 tablespoon Lily White Syrup 1 tablespoon Marshmallow Cream or 6 Marshmallows Flavoring 1 Egg White DOIL sugar, Lily White Syrup and water until syrup spins a long thread. Pour slowly on to stiffly beaten egg whites, add marshmallows or marshmallow cream, and continue to beat until icing piles up. This icing is fluffy and smooth, if properly made, and of a creamy consistency, yet firm on top. DIVINITY ICING nPO make Divinity Icing use Lily White or Crown Brand Syrup for half of the liquid of your favourite recipe and boil to the highest temperature shown in the recipe. PLAIN ICING 1 cup Confectioner’s Sugar Y teaspoon Flavoring 2 teaspoons Mazola Y s teaspoon Salt 2 tablespoons Cream or Water JV/f IX all together until rich and creamy, and spread over cake. F or chocolate icing add one square of chocolate. CHOCOLATE FUDGE FROSTING 1 tablespoon Mazola cup Sweet Milk 1 square Chocolate 1H cups Brown Sugar 2 tablespoons Crown Brand Syrup r^JOOK slowly for fifteen minutes, or until it forms a soft ball when dropped in cold water. Cool for ten minutes. Beat until creamy. Page 20 SUGAR COOKIES 1 teaspoon Soda 1 Yi teaspoons Salt Vanilla Flavoring 4 1 /2 cups Sifted Pastry Flour to sifted dry ingredients, or nuts may be added if Cut 2 cups Sugar 1 cup Mazola 1 cup Sour Cream 2 Eggs lV/CIX liquids and add Raisins, cocoanut desired. Roll out on slightly floured board, with Biscuit Cutter. Bake in a moderate oven for about 20 minutes. MOCHA FROSTING 1 cup Confectioner’s Sugar 5 teaspoons Boiling Hot 4 teaspoons Cocoa Coffee 2 teaspoons Mazola Vanilla flavoring ]\41X all together until rich and creamy, and spread over cake. Page 21 GINGER COOKIES 1 cup Brown Sugar 5 cups Sifted Pastry Flour 1 teaspoon Soda 2 teaspoons Baking Powder 1 teaspoon Ginger Y teaspoon Cinnamon Y teaspoon Cloves 1 teaspoon Salt Y cup Crown Brand Syrup Yi cup Molasses 1 cup Mazola 1 cup Boiling Water 3 Eggs CIFT dry ingredients. Add eggs and liquids and stir well. Drop from spoon on to oiled tins. Bake in moderate oven. One-half cup jelly or jam may be added to this recipe. CINNAMON COFFEE CAKE 1 Y cups Sifted Pastry Flour Y teaspoon Salt 2 teaspoons Baking Powder 1 beaten Egg 2 tablespoons Lily White Syrup 2 tablespoons Mazola Y 2 cup Milk S IF I, d /y ingredients into mixing bowl, add milk, Lily White Syrup, Mazola, and beaten egg. Mix well and pour into shallow pan oiled with Mazola. TOPPING 1Y tablespoons Mazola 3 tablespoons Sugar 1 tablespoon Bread Flour 1 tablespoon Cinnamon Pinch of Salt MIX, until crumbl Y and scatter evenly on top of cake. Bake in quick oven, about twenty- five minutes. if Page 22 V > JT/ie CANADA STARCH CREAM PUFFS 1 cup Water cup Mazola 1 cup Sifted Pastry Flour 4 Eggs Vz teaspoon Salt TARING water and Mazola to a boil. Add flour and salt and cook until mixture leaves sides of pan. Remove from fire. Cool and add unbeaten eggs, one at a time, beating thoroughly after each egg is added. Bake fifteen minutes in a hot oven, reduce heat to moderate and continue baking twenty to twenty-five minutes longer. Fill with chocolate or cream filling, which should be cold. CREAM FILLING 1 cup Sugar 2 cups Milk 43^ tablespoons Benson’s 3 Hz teaspoon Flavoring Corn Starch 2 Eggs H teaspoon Salt lV/TIX dry ingredients. Add milk and cook in a ^ double boiler fifteen minutes. Beat eggs slightly and add to the cooked mixture. Cool and add flavoring. For Chocolate filling add one square of Chocolate. Page 23 FRUIT SANDWICH COOKIE 2 cups White Granulated Sugar 2 cups Mazola 2 teaspoons Vanilla Extract 4 Eggs (well beaten) 1 cup Sour Milk or Cream 4 teaspoons Baking Powder 2 teaspoons Baking Soda Enough Pastry Flour to make a very soft dough A DD Baking Powder and Soda to flour before 1 ^ adding to other ingredients. Sift flour at least once before measuring. All measurements LEVEL. FILLING Juice and Rind of 3^ Lemon 3 tablespoons Benson’s Corn Starch 1 lb. Seeded Raisins cups Cold Water 1 cup Light Brown Sugar 2 tablespoons Mazola OUT raisins and water into saucepan and SIMMER twenty minutes, then add sugar, Mazola, and lemon juice and grated rind. Mix corn starch with little water and thicken above mixture. Roll the cookie batter out thin, cut size desired, fill baking sheet and then put one teaspoon of filling on each cookie and cover with another, making a Fruit Sandwich. Bake on temperature 400°. These cookies improve with age, the fruit and Mazola keeping them moist. Chopped figs may be substituted for filling if desired, or strawberry pre- serves are also delicious. Page 24 PASTRY MAKING T3ASTRY is made with Mazola the same as with * any other fat. As a time saver beat Mazola and water thoroughly and add to sifted dry ingredients. Mix together lightly with a spatula or fork, roll out on slightly floured board to the desired thickness. A small amount of baking powder, or a little lemon juice added to pastry, makes it more flaky and more easily digested. Where two crusts are placed together, the under crust should always be brushed with cold water, the upper crust placed over it, the two edges pressed firmly together and the upper crust brushed with Mazola. When juicy fruit is used for a filling, some of the juice is likely to escape. To prevent this, bind edges with a strip of cloth wrung out of hot water. When crust is baked before filling is added, cover an inverted pie plate with pastry and prick before baking. Crusts and fillings should be cold before putting together to prevent sogginess. The oven for all pies should be moderately hot. Use one-quarter to one-third less Mazola than lard or compounds in making pastry. Page 25 The CANADA STARCH Co., Limited PIE CRUST 134 cups Sifted Pastry Flour z /i teaspoon Salt teaspoon Baking Powder 3 4 cup Mazola 4 tablespoons Cold Water CIFT dry ingredients. Add water to Mazola and ^ beat until creamy. Mix quickly into dry in- gredients. Toss on to slightly floured board and roll to desired thickness. This recipe makes one small double crust pie. BERRY PIES X1U ASH berries and pick over. For raspberries, ' ' blackberries, blueberries, and loganberries, mix three-quarter cup sugar with one tablespoon of Page 26 Benson’s Corn Starch for each pie and stir into berries. When using cranberries, currants, gooseberries and cherries, mix one and one-half cups sugar with two tablespoons Benson’s Corn Starch and add to fruit. LEMON CREAM PIE % cup Sugar 1% cups Water 1 teaspoon Salt 3 tablespoons Benson’s Corn Starch 2 tablespoons Bread Flour Grated Rind of 1 Lemon Juice of 2 Lemons 2 Eggs CIFT dry ingredients. ^ double boiler until Add water and cook in thick. Add egg yolks, slightly beaten, and cook one minute longer. Remove from fire and add lemon juice. Cool and fill pastry shell. Beat egg whites stiff, allowing a tablespoon sugar for each egg. Spread on top of pie. Place in moderate oven and brown lightly. PUMPKIN PIE 1 cup Stewed Pumpkin % cup Sugar 1 tablespoon Benson’s Corn Starch A teaspoon Salt A teaspoon Ginger 1 teaspoon Cinnamon \A cups Milk 2 Eggs 1 tablespoon Mazola S TIR dry ingredients into pumpkin. Add Mazola to slightly beaten eggs and milk. Bake in one crust in a very moderate oven. Page 27 The CANADA STARCH Co. t Limited CHEESE STRAWS Pie Crust Dough 1 cup Grated Cheese X> OLL out pie crust dough to one-eighth inch thick- ness, sprinkle one-half with part of the grated cheese, fold over, roll out and repeat process until all of the cheese has been used. Sprinkle with paprika, cut in strips five inches long, one-fourth inch wide, and bake in moderate oven. Cheese straws are piled log cabin fashion and served with cheese or salad course. BANBERRY TARTS Pie Crust Dough Filling 1 cup Raisins, chopped 1 cup Nuts, chopped Grated Rind and Juice of 1 Lemon 1 Egg }/2 cup Sugar V 2 cup Lily White Syrup 1 tablespoon Mazola 4 Crackers £X)OK sugar, Lily White Syrup, Mazola, raisins ^ and crackers until thick. Add eggs lightly beaten. Remove from fire and add lemon juice and grated rind and nuts. Roll pastry one-eighth inch thick and cut pieces three and one-half inches long by three inches wide. Put two teaspoons of the mixture on each piece, moisten edge with cold water half-way round, fold over, press edges together, and bake in moderate oven. Page 28 | The CANADA STARCH Co. , Limited | CORN STARCH BLANC MANGE 2 cups Milk X A cup Sugar 3 tablespoons Benson’s Corn Starch 2 Eggs y teaspoon Salt Flavoring 11/f IX dry ingredients. Add hot, scalded milk, *** and cook in double boiler, stirring constantly until thick. Continue cooking fifteen minutes longer. Add slightly beaten eggs and cook a few minutes more. Remove from fire and add flavoring. Pour into moulds rinsed with cold water. Serve with cream or fruits in season. For chocolate Blanc Mange, add 1 square chocolate before adding the eggs. LEMON SAUCE 1 cup Sugar l /z cup Lily White Syrup 2 tablespoons Benson’s Corn Starch 1 tablespoon Mazola Grated Rind of H an Orange 1 cup Boiling Water y teaspoon Salt 2 tablespoons Lemon Juice 2 tablespoons Orange Juice Grated Rind of a Lemon '[OOK sugar, corn starch, salt, Lily White Syrup, Mazola and water in double boiler twenty minutes, and rind. C Add fruit juice Page 29 VANILLA SAUCE 1 cup Sugar 2 tablespoons Benson’s Corn Starch 1 tablespoon Mazola 34 cup Crown Brand Syrup 1 cup Boiling Water 34 teaspoon Vanilla 34 teaspoon Salt /^OOK sugar, Corn Starch, salt, Mazola, Crown ^ Brand Syrup and water in double boiler twenty minutes. Remove from fire and add flavoring. CHOCOLATE SAUCE 2 tablespoons Benson’s Corn Starch 34 cup Cocoa 34 teaspoon Salt 34 teaspoon Vanilla 1 l A cups Water 34 cup Crown Brand Syrup 94 cup Sugar 1 tablespoon Mazola /^OOK sugar, Corn Starch, salt, cocoa, Mazola, ^ Crown Brand Syrup and water in double boiler twenty minutes. Remove from fire and add flavoring. Page 30 PLUM PUDDING This pudding is made with left overs such as stale cake, bread crusts, crackers, cookies, and doughnuts. 3 cups Crumbs soaked in cold water and water pressed out 134 cups Sifted Bread Flour Yi cup Sugar 1 cup Crown Brand Syrup 1 package Raisins Yi cup Mazola 3 Apples, chopped 1 Lemon Peel, finely chopped 1 Orange Peel, finely chopped 2 teaspoons Cinnamon 1 teaspoon Mace Yz teaspoon Allspice Y teaspoon Cloves 1 teaspoon Salt Yi teaspoon Soda 1 teaspoon Baking Powder CIFT dry ingredients, add fruit, and stir well. ^ Add Mazola to Crown Brand Syrup, and beat thoroughly, and with crumbs add to dry ingredients. Steam three hours. This makes three one-pound puddings. If cake, cookies, or doughnut crumbs are used, omit the sugar. BAKED APPLE ROLL 2 tablespoons Mazola % cup Milk 2 cups Sifted Pastry Flour 2 teaspoons Baking Powder 1 teaspoon Salt CIFT dry ingredients. Mix liquids and combine. ^ Roll out one-quarter inch thick, spread over with sliced apples, sprinkle lightly with sugar and cin- namon. Roll up as for jelly roll. Slice one inch thick, set on end in baking pan well oiled with Mazola and pour over a sauce made as follows: z /i cup Sugar Yi cup Crown Brand Syrup 1 Yi tablespoons Benson’s Corn Starch Cook sauce five minutes, tender and serve hot. 2 cups Cold Water 2 tablespoons Mazola Dash of Nutmeg Bake until apples are Page 31 iVz cups Milk 1 cup Cream 1J4 teaspoons Benson’s Corn Starch 2 Egg Yolks 1J4 cups Lily White Syrup 1 tablespoon Vanilla teaspoon Salt VI IX Corn Starch with two tablespoons of the milk. Cook one cup milk, Corn Starch, and Lily White Syrup over hot water fifteen minutes from the time the mixture thickens. Remove from fire and pour mixture slowly on to slightly beaten egg yolks, stirring constantly. Add balance of milk, cream, and flavoring, put mixture into freezer and proceed in the regular way for ice cream. HOT SAUCE C!TEAM till quite soft one square of unsweetened ^ chocolate, in the dish for serving; add very grad- ually one cup hot Crown Brand Syrup, stirring all the time; add 34 teaspoonful vanilla, if desired. This sauce is particularly good for serving with little cakes and with or without chopped nuts for Ice Cream. FROZEN CUSTARD 1 quart Rich Milk 1 handful Raisins A cup Sugar l A cup Crown Brand Syrup 3 Eggs 2 teaspoons Benson’s Corn Starch A cup Nut Meats, chopped 2 teaspoons Vanilla IJEAT 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 as ice cream. This may be varied by adding chopped figs, dates, etc. Pa/je 32 Limited DRIED FRUIT A^TASH dried fruit in warm water. Cover with * * cold water and soak overnight. For Prunes, let simmer gently for two hours, then add % cup Lily White Syrup and l /i lemon chopped fine for each pound, about five minutes before re- moving from stove. For Apricots or Peaches, simmer 1J4 hours and add one cup Lily White Syrup. For Pears, simmer two hours and add one cup Lily White Syrup and a small piece of ginger, which will add to the flavor. NATURAL FRUIT JELLIES 4J/2 tablespoonfuls Benson’s Corn Starch 3 cupfuls any kind of Fruit Juice M IX the Corn Starch to a smooth cream with a little of the juice. Bring the rest of the juice to the boil. Remove the saucepan from the fire. Pour the mixed Corn Starch slowly into it, stirring vigor- ously. Bring to the boil again and boil well for THREE minutes, stirring all the time. Pour into a wet mould and cool. When cold turn out and serve with whipped cream. The juice of half a lemon may be added to help the flavor. Page 33 ■ PRUNE JELLY 43^ tablespoons Benson's 1 lb. Pri Corn Starch 2 Pints 2 oz. Sugar if prunes are not very sweet 1 lb. Prunes 2 Pints Water CTEW the primes in a little of the water from the two pints, till soft, which will take about fifteen minutes. Remove the stones and pound up the rest of the fruit in a mortar. Mix the Corn Starch to a ! smooth cream with a little of the water. Bring the rest of the water to the boil and stir the Corn Starch and the sugar into it. Add the pounded prunes and boil for eight minutes. DEEP FAT FRYING Foods fried in MAZOLA are much more readily digested than those fried in lard, compounds, etc. Deep fat frying is used for various foods— dough- nuts, croquettes, fritters, fish, French fried potatoes etc. Better results are obtained with deep fat ‘ frying and with less trouble than when a skillet is ! used — also, less fat is consumed. Mazda should not be smoking, as it is hot enough for successful frying long before it begins to smoke ! lo test Mazda, drop a portion of the food that is to be fried into the Mazda; if it rises to the surface at once, it is hot enough to fry in. 1 Onions, doughnuts, croquettes, and fish may all h be fried in the same oil, and the Mazda afterwards used in cake or pie crust, as Mazda does not absorb the flavor of anything cooked in it. There is no waste to Mazda as it may be used over and over again to the very last drop. R is advisable to strain Mazda through Cheese Cloth after each frvincr DOUGHNUTS 5 cups Sifted Pastry Flour 1 teaspoon Baking Powder teaspoon Soda 1 teaspoon Mace or Nutmeg 3 Eggs 1 cup Sugar 1 teaspoon Salt 2 tablespoons Mazola 1 cup Sour or Buttermilk T HOROUGHLY mix first five ingredients. Sift together flour, baking powder, soda, and spice, and add to first mixture. Mix thoroughly but lightly, and roll out on slightly floured board. Cut with doughnut cutter and fry in deep hot Mazola. If sweet milk is used, eliminate soda and use four teaspoons baking powder. C RULLERS may be made by using above recipe, and after rolling out the dough, cut in strips, twist and fry in deep Mazola. Page 35 TO SALAD The reputation Products enjoy to-day standard of quality ana that has nevt CORN RAISED DOUGHNUTS 4 cups Pastry Flour 1 cup Sugar 1 teaspoon Salt 1 cup Milk 1 cup Water 1 Yeast Cake 4 tablespoons Mazola 3 Eggs 1V/TIX dry ingredients. Have water and milk luke- warm, dissolve yeast cake in liquid, mix with dry ingredients, beating well. Add Mazola, beat well again, then your eggs beaten light. Cover and put in warm place over night. In morning add enough flour to handle, cut with doughnut cutter, lay on floured board and let raise for one hour, then fry in hot Mazola. CHICKEN CROQUETTES 2 cups Chopped Cooked Chicken % cup thick White Sauce 34 teaspoon Salt Dash of Paprika 1 Egg Yolk 34 teaspoon Celery Salt 1 teaspoon Lemon Juice /COMBINE chicken, sauce, and seasonings. Stir v>< in egg yolk. Shape, roll in cracker crumbs, then into slightly beaten egg, and again in cracker crumbs. Fry in deep, hot Mazola. Page 38 The CANADA STARCJH Co., Limited SARATOGA CHIPS V1TASH and pare potatoes. Slice thinly, using * * vegetable sheer, into a bowl of cold water. Let stand until crisp. Dry between towels and fry in deep, hot Mazola until light brown. Remove from kettle and sprinkle with salt. Page 39 zss: -y 3 Bananas 1 tablespoon Sugar 2 teaspoons Lemon Juice REMOVE skins from bananas. Cut into halves lengthwise and cut halves crosswise. Sprinkle with sugar, lemon juice, and orange rind. Cover and let stand thirty minutes. Dip in plain fritter batter, fry in deep hot Mazola. Serve with lemon sauce or powdered sugar. 2 teaspoons Grated Orange PLAIN FRITTERS 1 cup Sifted Pastry Flour Vv teaspoon Salt 2 Eggs 1 tablespoon Mazola l A cup Milk 1 teaspoon Baking Powder S l U in gt*edients. Add eggs unbeaten, with Mazola and milk and stir until well mixed. Drop by spoonfuls into hot Mazola. Cook until golden brown. Serve with Crown Brand Syrup. APPLE FRITTERS A D P one-fourth cup sugar, one and one-half cups chopped apples and one-fourth teaspoon mace or cinnamon to recipe for plain fritters. BANANA FRITTERS Page 40 The CANADA STARCH Co. f Limned FRIED FISH /^LEAN, wash, and drain fish. Cut in convenient ^ sizes for serving. Roll in flour or cornmeal and fry in deep, hot Mazola. Fish fried in this way will not be grease soaked and is therefore more palatable and wholesome. FRIED CHICKEN S ELECT a young chicken. Disjoint and cut up as for fricassee. Roll each piece in egg and cracker dust and fry in hot Mazola, then place cover on pan and let simmer for about ten minutes. Page 41 ^JLEAN, wash and dry fish and dip in beaten egg or milk. Dredge with cracker crumbs seasoned with pepper and salt: put enough Mazola in the baking tin to cover the bottom and bake well for twenty-five minutes. Serve with sauce Tartare. WHITE SAUCE NO. 1. 1 tablespoon Mazola 1 tablespoon Benson’s Corn Starch 34 teaspoon Salt A dash of Pepper 1 cup of Milk M IX Corn Starch, salt and pepper. Add Mazola and milk, and cook over a low fire, stirring constantly, about five minutes. Or cook over hot water, stirring constantly until thick, then continue cooking fifteen minutes longer to thoroughly cook the starch. For a thicker sauce, add one or, for still thicker, two tablespoons Benson’s Corn Starch. Page 42 BAKED BEANS 1J4 teaspoons Salt J^toM cup Mazola 1 quart Dried Beans 1 medium sized Onion 34 cup Crown Brand Syrup A^TASH beans thoroughly and soak over night. * * Use the same water to boil beans. Cook slowly until barely tender. Put in bean pot, add Mazola, Crown Brand Syrup, onion and salt. Bake in a moderate oven until tender. SALADS CALADS furnish valuable mineral salts and also ^ give variety to the diet. All ingredients for salads should be fresh, crisp and cold. Wash lettuce thoroughly and place in a paper bag, on ice, if possible. Salad ingredients should be cut in rather small, even-sized pieces — never chopped. All salad ingredients should be separately and lightly tossed in a small amount of French dressing before combining, or adding Mayonnaise dressing. Mazola has the same food value as olive oil and is just as easily digested, with the added advantage that it does not become rancid. Mazola is more easily emulsified than olive oil. Page 43 THOUSAND ISLAND DRESSING 1 cup Mayonnaise H cup Chili Sauce x /i cup Sweet Spiced Relish or Chopped Sweet Pickle 1 Pimento, chopped fine 2 tablespoons Chopped Green Pepper 4 Stuffed Olives, chopped POLD all ingredients carefully into Mayonnaise * just before serving. CLUB DRESSING X A cup French Dressing A cup Chili Sauce 1 teaspoon Worcestershire Sauce 1 level teaspoon Chopped Chives or Onion ingredients thoroughly and serve on lettuce. Page 44 FRENCH DRESSING 8 tablespoons Mazola Y 2 teaspoon Salt 3 tablespoons Lemon Juice 1 teaspoon Sugar or Vinegar Y% teaspoon Paprika A/IIX dry ingredients. Add Mazola and lemon juice or vinegar and beat until creamy. This dressing may be made in larger quantities and kept in a bottle and shaken as used. This is the regulation recipe for French Dressing, but the proportions of oil and acid may be reversed to make it a little more tart for those desiring a sharper dressing. A little Chili Sauce or Catsup also gives added piquancy. MAYONNAISE DRESSING 1 cup Mazola Y teaspoon Paprika 1 Egg Yolk 3 tablespoons Lemon Juice Yz teaspoon Sugar or Vinegar Yl teaspoon Salt t>EAT egg yolk thoroughly and add Mazola one teaspoon at a time until you have a firm creamy mixture, after which Mazola may be added more rapidly, then add your seasoning and lastly the lemon juice or vinegar, beating all well together. SAUCE TARTARE (For fried fish, oysters, crabs, scallops or entrees) 1 cup Mayonnaise Y tablespoon of Onion Juice 2 tablespoons Capers or Finely Chopped 2 tablespoons Olives Shallots or White 2 tablespoons Gherkins Onions 1 tablespoon Parsley C HOP capers, olives, gherkins, and parsley very fine and add seasoning. Fold into the Mayon- naise and serve cold. Ni / Page 45 HOLLANDAISE SAUCE 2 Egg Yolks Y cup Mazola Y cup Boiling Water Y teaspoon Salt Y teaspoon Paprika 1 Y tablespoons Lemon J uice B EAT egg yolks. Gradually add Mazola, with seasonings and boiling water. Put into double boiler and cook until thick. Remove from fire and add lemon juice. May be served hot or cold on asparagus, boiled fish or salads. VINAIGRETTE SAUCE 2 yolks of Hard Boiled Eggs 3 tablespoons Mazola 2 tablespoons Finely Chopped White Onion 1 teaspoon Salt 1 teaspoon White Pepper 3 tablespoons Tarragon Vinegar DRESS egg yolks through sieve, add gradually the Mazola and when thoroughly mixed add sea- sonings. Serve with broiled or baked lamb or veal, or stuffed heart. COOKED SALAD DRESSING 4 tablespoons Sugar 1 teaspoon Salt 2Y tablespoons Benson’s Corn Starch 1 tablespoon Flour 1 tablespoon Mustard Y teaspoon Red Pepper 6 tablespoons Vinegar 1% cups Boiling Water 2 tablespoons Mazola 2 Eggs MIX dry ingredients. Add vinegar, water and Mazola, and cook until thick. Pour slowly over two eggs slightly beaten and cook one minute longer. Thin with Mazola or cream. with Mayonnaise or cooked PINEAPPLE AND CHEESE SALAD A RRANGE pineapple on lettuce. Place ball of cottage or cream cheese and Mayonnaise on pineapple. Sprinkle with paprika. SANDWICH SPREAD 2 tablespoons Salad Dressing 1 tablespoon Chili Sauce 1 tablespoon India Relish Yz cup Chopped Walnuts WALDORF SALAD 2 cups Diced Apples Yz cup Chopped Nuts CERVE on lettuce ^ salad dressing. 1 cup Diced Celery Page 47 'Z’ZST T7 FRUIT SALAD DRESSING 3 4 cup Pineapple Juice }/i cup Orange Juice l A cup Lemon Juice A cup Water 1 tablespoon Benson’s Corn Starch cup Sugar 2 Eggs XJEAT liquids to boiling and add slowly to sifted dry ingredients, stirring constantly to prevent lumping. Cook over hot water fifteen minutes, or five minutes over low fire. Pour cooked mixture slowly on to slightly beaten eggs, stirring all the time. Cook one minute longer. Serve cold, adding whipped cream, if desired. POTATO SALAD 2 cups Diced Potatoes 2 tablespoons Chopped Vi cup Diced Celery Onion 2 tablespoons Chopped 2 tablespoons Chopped Parsley Green Pepper 1 teaspoon Salt ADD French dressing and sprinkle with chopped parsley. Let stand one hour — add Mayonnaise or Cooked Dressing just before serving. Page 48 TTAKEapiece of Rump of Veal, salt and flour well. * Take a deep pot and cover the bottom with Mazola and one onion cut up fine. When hot put your veal in, browning slowly on all sides, then cover tightly and let cook slowly for two and one-half hours. Take the meat out when cooked and make a brown gravy by adding one cup of water and thicken with two tablespoonfuls of Benson’s Corn Starch dissolved in a little cold water. BAKED HAM 'TIAKE a ten-pound smoked ham and soak it in cold water over night. Then boil slowly for two and one-half hours and let stand in water until cold. Then put in roasting pan, take the skin of? and pour over it one-half cup Crown Brand Syrup and two tablespoonfuls brown sugar and put one cup water in pan. Bake slowly for one hour and half, basting often. VEAL OYSTERS T AKE \ l /2 pounds Shoulder or Rump of Veal, cut into pieces the size of a large oyster, season, dip in egg and bread crumbs and fry to a golden brown in deep hot Mazola. Put in baking dish, cover with milk, bake in moderate oven for one hour. POT ROAST (VEAL) Page 49 LILY WHITE SYRUP FOR PRESERVING \ ILY White Syrup and sugar in equal quantities makes the very finest preserves, jams, and jellies. Lily White Syrup prevents crystallization. When Lily White Syrup is used more of the natural flavor of the fruit is retained without the cloying sweetness of an all-sugar preserving syrup. Use perfectly ripened, unbruised fruits for canning, when possible, in order to get the best form, color and flavor. Page 50 The CANADA STARCH Co,. Limited CANNING WITH LILY WHITE SYRUP 5 lbs. Fruit Sugar Cups Lily White Syrup Cups Water Cups Cold Pack Time of Boiling (Min.) Apples — sour m 6 20 Apricots m 2 15 Berries m 1 15 Cherries — sour 2% 2H 3 15 sweet 1H 3 15 Currants 2 15 Peaches 1M 2 15 Pears 3 15 Pineapple I'A 3 20 Prunes m 2 20 Quinces 6 30 Page 51 STEPS IN COLD PACK CANNING 1 . 2 . 3 . 4 . 5 . 6 . 7 . 8 . 9 . 10 . Sterilize jars and rubbers. Prepare fruit. Heat sugar, Lily White Syrup and water to boiling. Pack fruit in sterilized jars. Pour syrup over fruit. Place rubbers on jars. Place covers on jars — not tight. Place jars in hot water bath, and sterilize required length of time, as given in above table. Count time when water begins to boil. Remove from bath, screw cover down tight, invert on table to cool and to be sure they do not leak. Store in dark place as light fades the color of the fruit. ADVANTAGES OF USING LILY WHITE SYRUP Page 52 ILY White Syrup prevents preserves from crystal- 4 lizing, and makes a better product. i ! \ STEPS IN OPEN KETTLE METHOD Sterilize jars and rubbers. Prepare fruit. Heat sugar, Lily White Syrup and water until sugar is dissolved. Add fruit and cook until fruit is tender. Pack in sterilized jars, inserting a silver fork be- tween fruit and jar to break up any air bubbles. Wipe top carefully, fit rubbers, put on top and seal at once. Invert jar on table to cool and to be sure it does not leak. rr'irJ rlarlr nlcirp 1 . 2 . 3 . 4 . 5 . 6 . 7 . Page 53 PRESERVES AND JAMS Fruit . . 2 cups Lily White Syrup 1 cup Sugar 1 cup ^OOK sugar and Lily White Syrup until sugar is ^ dissolved. Do not add water. Add fruit and bring slowly to boiling point. Remove from fire, cool and remove fruit from syrup. Cook syrup until quite thick. Add fruit and heat thoroughly, being careful not to boil. Place in sterilized jars and seal at once. Pears should be steamed or parboiled fifteen minutes before adding to syrup. Preserved ginger or preserved lemon makes a pleasing addition to pear preserves. PLUM CONSERVE 5 dozen Blue Plums 4 Oranges 1 Lemon — Juice only 1 pound Figs 1 package Raisins 2 cups Chopped Walnuts 2 cups Brown Sugar 4 cups Crown Brand Syrup /^JOOK fruits in syrup made of Crown Brand Syrup ^ and sugar for forty-five minutes. Add nuts the last five minutes before removing from fire. Pack in sterilized jars or glasses. Page 54 \ \ The CA NADA STARCH Co., Limited ORANGE MARMALADE Page 55 3 Oranges 1 Grapefruit 2 Lemons AX/HPE fruit, then pare the thin yellow skin and * * cut into shreds with scissors. Slice peeled fruit, rejecting all seeds, then measure pulp, juice and rind, place in saucepan and cover with three times as much cold water and let stand over night. Next morning bring quickly to boiling point and boil hard for fifteen minutes, then let stand another twenty-four hours and measure again. Allow to each cup of cooked ingredients, one-half cup Lily White Syrup and one-half cup granulated sugar. Place Lily White Syrup, sugar and fruit mixture in saucepan, bring quickly to boiling point and boil briskly for about one hour, or until liquid shows a jelly. Cool slightly, then fill sterilized glasses and cover with melted paraffin when perfectly cold. Store in dark cool place. A delicious and economical marmalade. JELLY MAKING V1LT ASH and pick over fruit carefully, remove * * stems and imperfections. Cook fruit in a granite kettle. Mash a few berries in bottom of pan before beginning to cook them. Hard fruits should be washed and quartered, and cooked with half the amount of water. Use a jelly bag made of closely woven material. Outing flannel makes a very good bag. Do not squeeze the pulp, but let it drip slowly. This will give a clear, delightfully flavored jelly. Sometimes two or three extractions can be made from the same pulp. Granulated Sugar Lily White Syrup Cold Water t Add sugar to Lily White Syrup and heat to boiling. By heating the sugar and Lily White Syrup, the time of cooking the jelly will be shortened, and a better product will result. Boiling should be steady, not violent. "DLACKBERRIES, raspberries, and strawberries *** do not make a good jelly alone, and should be combined with apple, currant, or plum juice. JELLY MAKING Proportions Cup Measure Time of Boiling (Minutes) Fruit Juice Sugar Lily White Syrup Before Adding Sugar and Lily White Syrup UT sugar, Crown Brand Syrup and half the cream A 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, Sorn Ctarch and Mazola creamed together, and continue to cook till a firm soft ball forms in cold water. Turn into tins, well oiled with Mazola, and mark in squares when cool. Nuts may be added if desired. Page 61 T7 CROWN CARAMELS 2 cups Brown Sugar 1^4 cup Crown Brand Syrup 34 cup Milk 34 cup Mazola 1 teaspoon Vanilla 1 cup Chopped Nuts /^OOK sugar, Crown Brand Syrup, milk and ^ Mazola until it forms a firm ball in cold water. Remove from fire, add vanilla and nuts and pour into pan oiled with Mazola and mark in small squares. CHOCOLATE CARAMELS 4 squares Chocolate 1 cup Milk 1 cup Crown Brand Syrup 1 teaspoon Vanilla 34 cup Brown Sugar 34 cup Granulated Sugar 1 tablespoon Mazola ^JUT up the chocolate and add to the milk. When ^ dissolved add the Crown Brand Syrup and sugar and cook till it forms a hard ball in cold water. Add the Mazola when nearly done. Remove from fire and pour into pan well oiled with Mazola. Chopped when cool. Page 62 SALTED ALMONDS IJLANCH almonds by pouring boiling water over them. Let stand a few minutes, remove skins and dry in towel. Take deep cake pan, put paper on bottom and saturate cloth with Mazola and rub thoroughly over the paper to get it evenly covered with oil. Put the almonds on the paper and sprinkle with salt. Put in a fair oven (not too hot) till nicely browned. PEANUT BRITTLE 1 cup Crown Brand Syrup 1 cup Brown Sugar 2 teaspoons Mazola 2 tablespoons Water 1 cup Shelled Peanuts t>OIL sugar, Crown Brand Syrup and water until it is crisp when dropped in cold water. Just before taking from fire add Mazola and nuts. Pour into tin oiled with Mazola. GLACE NUTS AND FRUITS H cup Lily White Syrup 2 tablespoons Hot Water Yi cup Granulated Sugar OOIL until 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 oiled paper. They harden immediately. Nuts and fruits may also be covered in a way which, while it is not exactly a glace, is delicious. Melt a portion of Fondant in a double boiler, and dip in nuts and fruits as above. As they harden, dip again. / Pag e 63 jgpgi The CANADA_STARCH Co Limited ~3\ 1 cup Brown Sugar Y 2 cup Water Y cup Granulated Sugar 1 tablespoon Mazola H cup Crown Brand Syrup Y teaspoon Salt 1 teaspoon Vanilla /^OOK sugar, Crown Brand Syrup, water, salt and ^ Mazola until syrup crackles in cold water. Remove from fire and add flavoring. Stick skewer in stem end of apple, dip one at a time into hot syrup and place on pan oiled with Mazola, to cool. POPCORN BALLS AND FRITTERS A FTER the corn has been popped, take from the 1 * quantity any uncooked or partially cooked grains, being sure to have only fine, large, puffy ones. To one cup Crown Brand Syrup, allow one tablespoon vinegar. Boil together until it hardens when dropped in cold water. Pour over the popcorn while hot. As soon as cool enough to handle, rub the hands well with Mazola and form the mass into balls. To make Popcorn Fritters, form the mass into flat, round cakes instead of balls. TAFFY APPLES Page 64 The CA NADA STARCH Co,, Limited ~j DOIL sugar, syrup, milk and butter until it forms " a ball in cold water. Stir until creamy, then add walnuts and vanilla essence. (For “Chocolate Candy” add two squares of chocolate.) BUTTER SCOTCH 1 cup Crown Brand Syrup 1 cup Granulated Sugar Yz cup Butter DOIL all together without stirring until it threads. Pour into tins oiled with Mazola. Mark into squares. EVERTON TOFFEE 1-2 lb. tin Crown Brand Syrup f>OIL syrup and cream together, stirring constantly. When boiling hard add butter. Cook till it forms a ball in cold water. Stir until creamy. Pour into tins oiled with Mazola. 1 pint Fresh Cream 2 teaspoons Butter CREAMED CANDY 2 lbs. Brown Sugar H cup Milk 1 cup Chopped Walnuts 2 teaspoons Vanilla Essence Y cup Crown Brand Syrup 2 tablespoons Butter or Mazola Page 65 INDEX Advantages of using Lily White Graham or Whole Wheat Bread 6 Syrup 52 Hollandaise Sauce 46 Apple Fritters 40 Jelly Making 55 Baked Apple Roll 31 56 Baked Beans 43 Layer Cake 19 Baked Fish 42 Lemon Cream Pie 27 Baked Ham 49 Lemon Sauce 29 Baking Powder Biscuit 11 Lily Fondant 60 Banana Fritters 40 Lily White Sponge Cake 17 Banberry Tarts 28 Lily White Taffy 59 Berry Pies 26 Marshmallow Icing 20 Bran Muffins 8 Mayonnaise Dressing 45 Brown Bread 7 Measurements 4 Buckwheat Cakes 13 Mocha Frosting 21 Cake Making, Easy methods for 14 Muffins 9 Canning with Lily White Syrup 51 Natural Fruit Jellies 33 Canning, Steps in Cold Pack. . . 52 Orange Filling 16 Canning, Steps in Open Kettle Orange Layer Cake 15 Method 53 Orange Marmalade 55 Casco Potato Flour Sponge Cake 16 Oven Heat 4 Cheese Straws 28 Parker House Rolls 10 Chicken Croquettes 38 Pastry Flour 15 Chocolate Cake 18 Pastry Making 25 Chocolate Caramels 62 Peanut Brittle 63 Chocolate Fudge 57 Pie Crust 26 Chocolate Fudge Frosting 20 Pineapple and Cheese Salad. . . . 47 Chocolate Sauce 30 Plain Icing 20 Cinnamon Coffee Cake 22 Plain Fritters 40 Club Dressing 44 Plum Conserve 54 Cocoanut Fluff Cake 19 Plum Pudding 31 Cooked Salad Dressing 46 Popcorn Balls and Fritters 64 Corn Bread 6 Pop Overs 10 Corn Gems 9 Pot Roast (Veal) 49 Corn Starch Blanc Mange 29 Potato Salad 48 Corn Starches and Corn Syrups 36 Pound Cake 18 Cream Filling 23 Prune Jelly 34 Cream Puffs 23 Preserves and Jams 54 Cream Velvet Cake 17 Preserving, Lily White Syrup for 50 Crown Candy for Pulling 60 Pumpkin Pie 27 Crown Caramels 62 Raised Doughnuts 38 Crown Cream Caramels 61 Salads 43 Deep Fat Frying 34 Salted Almonds 63 Devil’s Food 19 Sauce Tartare 45 Divinity Fudge 58 Saratoga Chips 39 Doughnuts 35 Shortcake 11 Dried Fruit 33 Soft Gingerbread 18 Edwardsburg Caramels 61 Sugar Cookies 21 Filling 24 Taffy Apples 64 Fondant 59 Thousand Island Dressing 44 French Dressing 45 Topping 22 French Fried Potatoes 39 Vanilla Ice Cream 32 French Toast 12 Vanilla Sauce 30 Fried Chicken 41 Veal Oysters 49 Fried Fish 41 Vinaigrette Sauce 46 Frozen Custard 32 Waffles 14 Fruit Salad Dressing 48 Waldorf Salad 47 Fruit Sandwich Cookie 24 Wheat Cakes 12 Fudge 58 White Bread 5 Ginger Cookies 22 White Sauce No. 1 42 Glace Nuts and Fruits 63 Page 66 Write your Own Recipes on these pages Serial No. 10 * TtltS.i fJHI I s ! 3 ^ The New Starch Discovery LIN IT is a new discovery in laundry starch that makes your most inexpensive cottons look and feel like linen. LIN IT is distinctly different from other starches in that it is thin and free running like water, penetrates every thread of fabric and so pro- longs the life of the garment. LIN IT is easier to use — with hot or cold water — and it won’t stick to the iron. At all Grocers . WHOLESOME and NUTRITIOUS PRODUCTS that WILL MAKE DELICIOUS DISHES p4 New Edwardsburg Recipe Boc