r UmpilML btp 9 lie CANADA STARCH Co. U I Ml T E O Price iO cents CAif^Ar Ca^o. (kti ivrf McGILL UNIVER- S I T Y ' — > LIBRARY i I \ / u * Copyright, Canada 1930 by The CANADA STARCH Co, Limited Head Office : MONTREAL Works : CARDINAL and FORT WILLIAM MONTREAL Sales Offices : QUEBEC TORONTO FORT WILLIAM WINNIPEG VANCOUVER f u CANADA'S DECIDES J This Book contains the Prize winning Recipes selected from over 75,000 received from all parts of Canada — contributed by the users of the Famous Edwardsburg Products — and which were judged, tested and approved by the Montreal Cooking The CANADA STARCH CO., Limited School Corn-piled by MONTREAL QUEBEC TORONTO CARDINAL FORT WILLIAM VANCOUVER /// 7 TU CANADA STARCH CO, Wow this Book Became Possible several years we have published a small book containing number of useful recipes. This little Recipe Book has ;en welcomed with such enthusiasm, from year to year, w _iat we have decided to offer the Canadian Housewife, in our 1930 edition, a book more complete in useful detail, and con- taining recipes which were obtained by a novel method. During our quest for recipes in the past years we have occasion- ally come across some, used by our Canadian housewives, that had exceptional virtue— yet were never known to the outside world. It occurred to us that there must be many such recipes hidden away in the family kitchen, which thousands of women of Canada would be eager to have. It was this thought which prompted us to appeal to the women of Canada to contribute their favourite recipes and from these a number were selected by the judges and awards made according to their excellence. The announcement was received so favourably by Canadian women that recipes were sent in from practically every corner of Canada, and by the end of the Campaign seventy-five thousand were in our hands. The response was so marked that the judges were literally swamped and it took months to make the final decisions. In this respect great credit must be given to the head dietitian and associates of the Montreal Cooking School for their untiring efforts. All recipes in this book have been thoroughly tested and ap- proved both from a quality and economical view point, and if in- structions and measurements are carefully followed, they should not fail to provide the most delightful additions to the home menu. This book has been prepared with the greatest care, and we hope it will afford you a saving of time and much satisfaction. THE "CAN AD A^ST ARCH CO., LIMITED. t -t i C' The CANADA STARCH CO. Limited The Important Part Corn Plays in your Daily Menu H HE science of dietetics and the knowledge of food values — what immense strides they have made in the last few years. Who, a few years ago, outside of the medical profession and dietitians, even thought of carbohydrates, vitamins, or proteins, and yet today they are words not unfamiliar to the average housewife. The importance of a balanced diet is being so stressed today, through the press, the radio, and women’s organizations that it has become an important subject to every woman who is at the head of family routine. Corn, the familiar golden ear which grows in fields by the way- side, and which we have taken for granted so long, is now attracting widespread attention, because of the food products of such high nutritive value that are produced from it. Corp Syrups and Corn Starches are ranked very high in food value by eminent authorities on nutrition. Their carbohydrate food value being definitely established, they can be considered as a most useful part of any meal and in conjunction with fruits and light proteins form an exceptionally well-balanced diet. Technically, it may mean little to us, yet in fact carbohydrates supply the heat and energy to the body. Without these thcjiuman machine cannot go on. [5] i y^/ TThe CANADA STARCH CO, -— j EDWARDSBURG PRODUCTS Crown Brand Corn Syrup is a most delightful table syrup and excellent for candy making. Its delicacy alone recommends it for hot biscuits, griddle cakes, waffles, etc., or spread on bread. It is rich in dextrose and carbohydrates , which elements form an important part in the well-balanced meal, and Corn Syrup is very easily digested. Benson's Golden Syprup is a thicker and sweeter syrup with the same high qualities and nutritive value, and is used for the same purposes as Crown Brand Syrup. These two famous Syrups satisfy the natural craving for sweets, without overtaxing the digestive organs. Lily White Corn Syrup is specially recommended by Doctors for infant feeding because of its high Dextrose content. It is excellent also when used for Preserving, Cooking and Candy Making. Benson's Prepared Corn —This famous Corn Starch has been in use for over 70 years. A household necessity that has al- ways been the favourite with every housewife. It is Canada’s original Corn Starch in the familiar yellow package, renowned for its unvarying high quality and recognized food value. Added to ordinary flour, it makes much lighter and more delectable cakes and pastry. Canada Corn Starch and Challenge Corn Starch arc also an important part of the famous EDWARDSBURG products. They arc used for the same purpose as Benson s Com Starch. Casco Potato Flour gives exceptionally good results when used with flour for cakes and pastry as well as for bread. Its quality is the EDWARDSBURG standard. Mazola serves many purposes. It is preferred by many to other oils for salads, either French or mayonnaise dressings, because it mixes with other ingredients more quickly and is more economical. Mazola in place of butter or other shortenings, is being used by many professional cooks. For frying it is absolutely re- liable. Fritters, croquettes, fish, almonds, etc., retain their own flavour. Mazola docs not burn or scorch food, but makes it a rich golden brown. It may be used more than once, and will not taste of foods previously cooked in it. Qy/A [ 6 ] u /// f The CANADA STARCH CO. LimitedT ^. The Necessity of A Modern Kitchen H ERHAPS one of the greatest privileges that domestic science has afforded the housewife is the modern kitchen. Not everyone can enjoy the complete comforts of a modern kitchen, but everyone may, with little effort and expense, bring colour, convenience and cleanliness into their kitchen. It was but a comparatively short time ago that white woodwork was first introduced into the kitchen. Today colour plays a cheerful part. Women realize that, when so much time is spent in the kitchen, it is there that the most care in decoration and arrangement should be centred. A happy household, you will invariably notice, is one where the food is carefully planned and the kitchen runs smoothly; it is almost like the heart of the home. The most important feature is the proper lighting of the kitchen. It is very desirable, if at all possible, to have two windows in the kitchen, and these windows properly screened so that they may be opened top and bottom to permit the odours to pass out above and the fresh air to enter below. The kitchen cannot be too bright and the windows should be so situated that light enters from both sides which prevents working in a shadow. In some houses where the sun does not come into the kitchen, and it is not as bright a room as one could wish, sun-colour is brought into it by the use of yellows and creams on walls and in decorations. One would be surprised to see the change in such a room, with pale cream walls and woodwork, bright canary yellow oilcloth, and painted tables and chairs. Even the handles of the kitchen utensils may be yellow. There is also a new idea in curtains made of oil- cloth! These can be washed off with a damp cloth and do not collect the dust, and are decorative as well. One of the most essential things to consider in the kitchen is convenience — time savers and effort savers, both for the home where a staff is kept, or where one does one’s own managing. The break- fast alcove has become an artistic adjunct to the kitchen. It is usually built into a corner or cupboard space. It has a folding table that can be put back against the wall, and beneath this the ironing board is often hidden. When not in use, it resembles a very neat panel in the wall. The benches on either side may also be hinged and lifted up when not in use. Busy mothers find this a great time saver in breakfasting the flock. This alcove, of course, need not be [ 7 ] * HAM Ham is usually cut in wafer slices and served cold, but a hot Virginia ham is served as a roast and carved at the table. It is placed on a platter with the small end to the left and cut in fairly thick slices that run across the grain. ROAST OF BEEF Place roast skin side up; cut sirloin or rib roast parallel to ribs; cut slices from ribs. Cut tenderloin at right angles to the bone (opposite way to sirloin). ROAST PORK This meat should always be well cooked and crisply brown- ed on the outside. It is cut in medium slices. Usually the roast is arranged so that it is cut across the grain and served with apple sauce. ROAST LAMB A leg of lamb is sometimes boned. The forequarter is boned and rolled. For roast leg of lamb, cut in the center down towards the bone in rather thick slices. Lamb is best when well cooked and crisp on the outside. Served with mint sauce, crabapple or red currant jelly. [ 19 1 ¥ TJ ^y^/ Tlhe CANADA STARCH CO., LimUedj N^ p Foods and Their Relative Values The important food elements necessary for the daily diet arc as follows: Proteins , or tissue building elements, are to be found in milk, eggs, cheese, meat, fish, fowl, nuts, peas, beans and lentils. Carbohydrates , which produce energy and heat, are found in cereals, vegetables, fruits, corn syrups and sugar. FatSy butter, cream, fat meat, corn oil (Mazpla) and nuts. Minerals y which build bone tissue and purify the blood, are found in vegetables, fruit, milk and eggs. Watery which is as essential to the human body as food and air. As much as one quart of water should be consumed daily. VitaminSy the elements necessary for growth and health, are found in milk, fresh fruit, vegetables, all greens, eggs, butter, cheese and all natural foods, such as wheat, corn, etc. Health and success depend largely on the right food. The human body is full of vitality and vigour, but if we give it the wrong food, it becomes weakened and the mind in consequence dulled. Sim- plicity is the keynote to healthful living, and dieting should not be indulged in too strenuously, as often the system is undermined and permanent health impaired by the sudden change. One may become confused by reading all that has been said about diets, vitamins, and calories. The human race has existed so long on what now perhaps is considered the wrong food, that the safest way is to find what foods agree with one’s self, and by following a few simple rules, regulate the diet by adding or lessening the calorics of food. Calories is the term used in measuring the heat and energy value of food. The value of food should be studied in relation to a person’s own needs. The average person requires from 1,800 calories to 3,000 calories per day, depending on the work one does, whether active or inactive. (A labourer, for instance, requires more calorics than a clerk who sits in an office all day). One cannot stop to mea- sure the calories before each meal, but at least one can learn more about foods. A very brief example follows: Raw fruits and raw vegetables contain more vitamins than cooked foods. Milk, fruit and green vegetables contain elements so necessary to the human body. In an ordinary size orange there are from 73 to 100 calories, as well as vitamins and mineral salts. Oranges, cranberries, black currants and apples are anti-scorbutic, or in other words, they arc rich in alkaline salts which prevent disease. [ 20 ] 6 "^ U C A N A D A_S TARCH CO. LimitedT ^\ r List of Calories Contained in One Pound Canadian Cheese . . 2,000 calories Macaroni 1 pound . . 1,600 calories Milk 1 pound (2 cups) 320 calories Peanuts, Shelled 1 pound . . 2,400 calories Pecans 1 pound . .3,300 calorics Walnuts 1 pound . . 3,200 calorics Cocoa 1 pound (2 cups) . .2,200 calorics Chocolate 1 pound . .2,800 calories MEAT Bacon 1 pound . . 2,600 calorics Ham 1 pound . . 1,600 calories Lamb 1 pound . . 1,200 calories Sausage 1 pound . . 2,000 calorics Liver, Calves 1 pound 530 calorics Salt Pork 1 pound . .3,500 calories Pork 1 pound . . 1,200 calories Porterhouse Steak. . . . 1 pound . . 1,000 calories Roast Beef 1 pound . . 1,550 calories Fowl 1 pound 750 calorics Chicken, Broiler 1 pound 300 calories Turkey 1 pound . . 1,000 calories Veal 1 pound 600 calorics FISH, Etc. Haddock 1 pound Halibut 1 pound 550 calories Lobster 1 pound 140 calories Oysters, 1 Cup 1 pound 200 calorics Salmon, Canned 1 pound 660 calories Eggs 1 pound (8 medium). . 600 calorics Lentils 1 pound . . 1,581 calorics Peas, Dried 1 pound . . 1,600 calories String Beans 1 pound 175 calories Dried Beans 1 round . . 1,500 calories VEGETABLES Asparagus 1 pound 100 calories Beets 200 calories [21 ] n -y^ Tlhc CANADA STARCH CO.. Limj Cabbage 1 pound. Carrots 1 pound. Cauliflower 1 pound. Celery 1 pound. Corn, Canned 1 pound. Cranberries 1 pound. Cucumbers 1 pound . Lettuce 1 pound Mushrooms 1 pound Onions 1 pound Spinach 1 pound Tomatoes 1 pound Turnips 1 pound CARBOHYDRATES 1 pound 1 pound 1 pound 1 pound 1 pound 1 pound 1 pound 1 pound 1 pound 1 pound 1 pound 1 pound 1 pound 1 pound FATS Butter 1 pound. Lard 1 pound Mazola 1 pound. FRUITS Apples 1 pound Apricots, Dried 1 pound Bananas 1 pound Cherries, Candied 1 pound Currants 1 pound Dates, Unstoned 1 pound Grapes 1 pound Lemons 1 pound Oranges 1 pound Pineapples 1 pound Prunes. 1 pound. Raisins 1 pound Barley Corn Meal Com Starch Wheat Flour Graham Flour Oats, Rolled Rice Rye Meal White Sugar Brown Sugar Confectioner’s Sugar Com Syrup White Bread. Graham Bread 120 calorics 150 calorics 145 calorics 60 calories 440 calories 200 calorics 68 calorics 90 calorics 200 calorics 200 calorics 100 calorics 100 calories 150 calorics 1,600 calorics 1,600 calorics 1,632 calories 1,600 calorics 1,500 calories 1,745 calorics 1,600 calorics 1,520 calorics 1,814 calorics 1,724 calorics 1,800 calorics 1,542 calorics . 1,100 calorics . 1,100 calorics 3.400 calorics 4,000 calorics 4,082 calorics 200 calories 1,200 calorics 300 calories 1,600 calories 1.400 calories 1,360 calories 328 calorics 140 calorics 170 calorics 640 calorics 1,200 calorics 1,500 calorics Qy//^ The CANADA STARCH CO. Limited The Feeding of Children HIS is a subject upon which the best advice should be sought from mothers’ clinics or a capable doctor. A child’s diet should have the most careful study, and it s food should be prepared under the most sanitary conditions. For the first three months a baby should be treated as a patient, and everything possible done for it’s well being. A very strict schedule should be kept as to it’s feeding, and a doctor consulted with regard to weight and habits. It has been said by foremost authorities that a child does not cry unless it is in pain, discomfort or when it is hungry. It has only this pathetic way of letting it’s nurse or mother know that it is in need of something vital. It’s crying should not be disregarded, for if after the first three months it develops a habit of crying, it is then often a difficult task to correct the wrong done. Feeding is the most difficult problem, for every child requires an individual diet. Mother’s milk, of course, is the complete food which supplies all the necessary building material for bone and tissue. Orange juice, tomato juice and beef tea, can be given after three months. Babies live on what they can digest. One of the newest and most adequate formulas for routine bottle feeding used successfully by many baby specialists contains Corn Syrup. In this syrup are all the necessary constituents that, combined with cow’s milk, bring it up to the standard of mother’s milk. Corn Syrup is the ideal product for this purpose and is used, not to sweeten, but as an essential addition to cow’s milk. The purest forms of Corn Syrups are to be found in Crown Brand Com Syrup and Lily White Syrup. The formula may be obtained from your physician. Only the freshest foods and the purest milk must be considered for the baby, and if there is any doubt as to the purity it must be boiled or tested. A fresh supply of water boiled each day should be carefully covered and kept in a cool place. The greatest care must be taken in keeping the milk. Bottles or pans in which it is placed should be scoured in boiling water and cooled before the milk is put away. In all cases the milk should be either Certified or Pasteur- 12 Certified Milk is pure, inspected cows' milk, which has been put into sterilized bottles and handled under the most sanitary con- ditions. Pasteurized Milk is pure milk that has been treated in the follow- ing manner: Sterilized bottles are filled with milk, the 4 tops of which are stopped with baked cotton. These are placed in a pot of hot water and heated to about 155 c Fahrenheit (or until small bubbles [ 23 ] I p J /// TThe CANADA STARCH CO. L i r i 1 e 6 ( appear around the top of the milk bottles). They are then taken out, cooled quickly and placed in the refrigerator. Cooked cereals, such as oatmeal, rolled oats, etc., must be cooked several hours. A child should never be forced to eat, although it is often necessary to persuade it to eat, but this should be done gently and with discretion, as needless scolding or urging is most harmful. Vegetables do not need such lengthy cooking, but should be finely mashed. Infants from 6 to 10 months should be fed according to the fol- lowing schedule: 6.00 a.m. 9.00 a.m. 10.00 a.m. 2.00 p.m. Milk feeding, 8 ounces, with Corn Syrup. One ounce of orange juice, with 1 ounce water sweet- ened with Croivn Brand Corn Syrup. 1 to 4 teaspoons of well cooked cereal, with 1 teaspoon Corn Syrup moistened with a little boiled milk and fed with a spoon. Milk feeaing, 8 ounces, with Corn Syrup to sweeten. Half a slice of oven-toasted bread, crumbled and moist- ened with 2 to 3 teaspoons of stock soup. 1 to 2 teaspoons finely strained boiled spinach, carrots or peas, with yolk of egg, either soft or hard boiled, or raw. 3-00 p.m. 1 teaspoon cod liver oil, with taste of Corn Syrup after it. 6.00 p.m. Same as at 10 a.m. 10.00 p.m. Milk feeding, 8 ounces, sweetened with Corn Syrup. From 10 to 12 Months. 7.30 a.m. Any well cooked cereal with 1 tablespoon Corn Syrup Crust of bread. Milk, 8 ounces. 9 00 a.m. 2 to 3 ounces of orange juice or prune juice sweetened with Corn Syrup. U.00 a.m. Whole egg, soft boiled, poached or coddled, or scram- bled with butter, or }/z cup thick soup, or 2 or 3 tea- spoons liver pulp, with 1 tablespoon mashed or boiled rice 2 to 3 teaspoons green vegetables (spinach, peas, car- rots, squash, or stewed strained vegetables) 2 to 3 teaspoons dessert (strained prunes, mashed ban- anas, or strained apple sauce) Si slice stale bread, slightly buttered 4 to 3 ounces of milk. Morning sleep. '-/// X asgF^ [ 24 ] ==^S\£) 6 Xs ^ s ^ u =*/// (The CANADA STARCH CO. Limited^ D 2.30 p.m. 6 to 8 ounces of milk. Arrowroot biscuits. J 6.00 p.m. Same as for breakfast. n 10.00 p.m. 4 to 5 ounces of milk (if child wakens). i One of Canada s leading Baby Specialists described Edwardsburg Corn Syrup, not only as the ideal carbohydrate that brings cow’s . nulk U P to the standard of mother’s milk, but as a Godsend to the Canadian mother, because of it’s perfect suitability and moderate cost. It is not only more easily assimilated than ordinary cane sugar, but it has been proved to be less likely to upset even the weakest digestive organs. It is therefore of great benefit in warm climates or summer weather in that the most delicate infant can safely be given it, and the normal child is protected as well from summer disturb- ances. Lily White Corn Syrup is as pure and nourishing as its name implies. Y Y Y Table of Measurements 60 drops 1 teaspoon 2 teaspoons 1 dessertspoon 2 dessertspoons 1 tablespoon 16 tablespoons 1 cup 2 cups 1 pint 2 pints 1 quart 4 quarts 1 gallon Liquid Measure 4 fluid ounces 1 gill 4 gills 1 pint 2 pints 1 quart 4 quarts 1 gallon Dry Measure 2 pints 1 quart 8 quarts 1 peck 4 pecks 1 bushel General Measure— Equal to One Pound 2 cups sugar 2-^ cups oatmeal 2 cups butter 1-^ cups rice 4 cups flour 2 cups finely chopped meat 16 ounces 4-^ cups coffee [ 25 ] 7 J//^ The CANADA STARCH C CG Reduction or Gaining of Weight The following is a list that helps in the reduction of weight. Orange juice, rhubarb, prunes, apples and similar fruits. Salads, with celery, radishes, tomatoes, grated raw carrots, cold slaw. Any vegetable grown above ground, such as spinach, cauliflower, chard, beet tops, celery, etc. (except beans). Eggs, lean meat, stock soup, consomme, fish. Bran muffins, whole wheat bread, melba toast (wafer bread toasted in oven). Tea or coffee, without milk or sugar; lemonade, lime juice, ginger ale. For example.- Breakfast Orange Juice Hard Boiled Egg Melba Toast Coffee Luncheon Lettuce Salad with Grated Raw Carrot (Vinegar Dressing) Bran Muffin (without Butter) Cantaloup, or Stewed Fruit Tea with Lemon Dinner Consomme Lean Steak (garnished with Water Cress) Spinach Soda Biscuit Ginger Ale The following is a list that helps in the gaining of weight. Creamy milk, malted milk, cocoa. All cereals, whole wheat, oatmeal, cream of wheat, etc. Corn starch, macaroni, rice. All fruits, raw or stewed. All vegetables, including potatoes cooked with their jackets. Whole wheat bread and butter with corn syrup. Chocolate sauces, corn syrups. Salad oils, nuts, bacon and fat meats, eggs. [ 26 ] G Vs ^ s ^ u ,/^ TThe CANADA STARCH CO. UmitedY WV For example : breakfast Orange Juice Well Cooked Cereal eaten with Corn Syrup and Cream Bacon with Eggs (boiled or poached) Whole Wheat Bread Hot Malted Milk or Cocoa Luncheon Potato and Vegetable Salad, with Oil Dressing Graham Bread and Butter Milk Pudding Glass of Milk Dinner Cream Soup Meat with Gravy Potatoes with Vegetables Custard with Corn Syrup Coffee with Cream and Sugar A Few Reminders It is better to serve cooked cereal in cold weather, and prepared cereals, such as corn flakes, puffed rice, etc., in warm weather. Fritters are easily made and “add” to a dish of meat or fish. Cheese, fish, eggs, beans, peas, beef, should be accompanied with fruit and green vegetables. Left over meat or vegetables finely cut and smffed in tomatoes or green peppers is another economy hint. Keep vegetable water (except beets or parsnips) for making soup or gravy. Parsley should garnish anything with onions — as it sweetens the breath. Left over meat, peas, diced carrots, hard boiled egg and con- somme, with gelatine to set, makes a fine supper dish. Slices of seasoned cheese put in the oven on soda biscuits and garnished with olives or celery make a hurried lunch dish. Creamed tomatoes thickened with garnish of hard boiled egg makes another quick lunch dish. To change or add to your salad dressing, combine it with either grated onion, catsup, chopped egg, oil, sour cream, sweet cream, Worcester sauce, yolk of egg, parsley, orange or lemonjuicc. Take only enough for one meal in case the experiment does not please. Garnish your dishes of left overs with fresh parsley, chopped lettuce or celery, and they will taste better. Cy^^===== [ 27 ] V e^m The CANADA STARCH CO. Limited, Average Length of Time for Cooking Meat SHE aim in cooking meat is to make it tender, juicy and re- tain the flavour. If meat has not enough fat in which to cook, bacon grease, or similar fat is placed on top, after t h c meat has been floured and seasoned. First of all the pan should be hot enough to sear — this should be done on both sides so that the natural juices will remain in the meat. Have the oven quite hot at first, then reduce the heat so that it will cook slowly. Rapid cooking tends to toughen the fibres. In roasting, the meat should be basted frequently. If roasts have to be kept warm after they arc cooked, a pan of hot water placed in the oven will tend to keep them from becoming too dry. When meat and fowl are to be cooked in water, they should be allowed to simmer only — just below the boiling point, as rapid cooking tends to toughen the fibres. For stews or soups — meat is put on in cold water and brought slowly to the boiling point and simmered slowly for several hours. An AVERAGE time is given only — thermometer charts differ on electric , gas or wood fire stoves , so that it would be difficult to arrange a standard heat chart. ROASTING— Beef 8 to 12 minutes per pound (rare) 15 to 20 minutes per pound (well done) Chicken 15 minutes per pound Lamb 15 to 20 minutes per pound Pork 20 to 25 minutes per pound Fish 15 to 25 minutes per pound Veal 20 to 25 minutes per pound Turkey 15 to 20 minutes per pound BROILING— Chicken 15 to 20 minutes per pound (cut in sections) Lamb Chops 10 to 20 minutes per pound (depending on thickness) Steak 4 to 8 minutes per pound (rare) BOILING— 10 t0 20 m * nutcs P 01 * P oun( l (well done) Chicken 15 to 20 minutes per pound Fowl 20 to 30 minutes per pound Corned Beef 30 to 40 minutes per pound Ham 18 to 20 minutes per pound Mutton 15 to 20 minutes per pound Pot Roast 35 to 40 minutes per pound Cod 8 to 10 minutes per pound Haddock 10 minutes per pound Halibut 10 to 15 minutes per pound Salmon 10 to 15 minutes per pound '/ / iW ) t 28 ] ■ The CANADA STARCH CO, Limited .^e> A Few Suggestions That may add variety to your Menu Vfo g&JT is often more of a task to think of what to ' |T is often more of a task to think of what to have, than the actual preparing of the meal itself. The well balanced menu takes thought and planning. The following menus, though simple, are wholesome and dietetically correct, and when carefully prepared are both tasteful and satisfying. SUNDAY Breakfast Grapefruit Crisp Bacon with Fried Tomato Corn Gems Marmalade or Benson s Golden Syrup Favourite Beverage Dinner Roast Chicken and Sausage Creamed Cauliflower Roast Potatoes Cranberry Jelly Pear Salad with Ma^ola Dressing Small Cakes with Lily White Frosting Ice Cream Demi-Tasse Supper Consomme with Croutons Oysters or Mushroom Patties Frozen Fruit Custard made with Benson s Corn Starch Cheese Straws Coffee Salted Nuts MONDAY Breakfast Orange Juice Oatmeal Bacon and Eggs Wheat Cakes with Corn Syrup Coffee Lunch Creamed Left Over Chicken Crisp Celery or Radishes Corn Bread with Benson s Golden Syrup Tea Dinner Lamb Chops French Peas Chip Potatoes Fried in Mazpla Pineapple Salad with Mazpla Dressing Caramel Corn Starch with Whipped Cream Coffee Qy/A /// T TU CANADA STARCH C O . LimitedT^ #lSc) Coffee TUESDAY Breakfast Stewed Prunes Corn Meal Cereal ^ Liver and Bacon Bran Muffins Lunch Chicken Broth r^ccixrr f-y Tj r arpot Boiled Dressing Cold Slaw with Grated p t ea Doughnuts Chocolate Blanc Mange with Fr Dinner Grapefruit Cup Porterhouse Steak ^ Saratoga Chips Diced Carrots with a - ApRjcoT Whip Crisp Iceberg Lettuce with Matfila Dressing Oatmeal Cookies Coffee WEDNESDAY Breakfast Baked Apple Fried Smelts Buckwheat Cakes with Benson s Golden Syrup Lunch Left Over Meat Fritters Sliced Tomatoes with Boiled Dressing Cornmeal^ Crown Brand Corn Syrup Dinner Asparagus Soup Steak and Kidney Pie Riced Potatoes Parsnips Celery and Nut Salad with MaZfila Dressing Trifle with Benson s Golden Syrup offee THURSDAY Breakfast Stewed Figs Wheatena Poached Egg Corn Gems Cocoa Lunch Baked Bean Soup Stuffed Tomato Salad Waffles with Benson’s Golden Syrup Tea ugar k Dinner Sliced Canteloupe Curried Mince Lamb Creamed Celery French F„.d P-™^ Rice Pudding with Dates and Cream [ 30 ] I The CANADA STARCH CO., Limited FRIDAY breakfast Oranges Rolled Oats Codfish Balls Toast Marmalade or Crown Brand Com Syrup Coffee Lunch Green Peppers Stuffed with Celery and Cheese Gingerbread Applesauce Tea Cheese Straws Dinner Vegetable Soup Fried Halibut in Batter Chip Potatoes Spinach Garnished with Hard Boiled Egg Crisp Celery Stuffed with Cottage Cheese Lemon Pie Sponge Cake Coffee SATURDAY Hreakfast Orange Juice Cereal Scrambled Eggs Bran Muffins Coffee Lunch Corn Chowder Soda Biscuits Cheese Souffle Sliced Pears Cup Cakes Tea Dinner Cream of Potato Soup Virginia Baked Ham Baked Sweet Potatoes Scalloped Tomatoes Cucumber Salad Baked Apple Roll Coffee MAZOLA is preferred , by many, to olive oil in making Salad Dressings BENSON* S has always been Canada* s Purest and Best Corn Starch [ 31 ] * f 7 The CANADA STA RCH CO. Limited your convenience when ordering from your Grocer we are giving he low a list of some of our pure food Products BENSON’S PREPARED CORN Canada’s Original and Best Corn Starch In 1 lb. packages BENSON’S GOLDEN SYRUP A Thick Sweet Syrup like the old time Golden Syrup In 1, 2, 5 and 10 lb. tins and 3 lb. glass jars CROWN BRAND CORN SYRUP A Delicious and Easily Digested Table Syrup In 2, 5 and 10 lb. tins LILY WHITE CORN SYRUP A Crystal White Syrup for Preserving and Infant Feeding In 2, 5 and 10 lb. tins CASCO POTATO FLOUR A highly Refined Potato Flour for Cake Making In 1 lb. packages LASSIES SYRUP A Delicious Combination of Corn Syrup and Molasses In 2, 5 and 10 lb. tins M A Z O L A Excellent for Salad Dressing and for Frying In 1, 2, 4 and 8 lb. tins I 1 32 J On the folloiving pages will he found t CANADA’S MCaiPE^ J 1 Which contain one or more of the Celebrated Food Products outlined on the opposite page. he CANADA STARCH Soup O NE of the easiest ways of combining proteins, vitamins and calories, etc., is in good nourish- ing soup. Either clear or cream soups can be delicious appetizers if made carefully. Stock soups are made with meat bones and lean meat, vegetables and herbs. A good housewife saves the vegetable water and to this adds meat or vegetables. For cream soups the vege- table water is used together with left over spinach or a can of corn, or whatever is desired. Cream soups are simply made and are a great emergency addition to a meal. For example, a can of corn put through the coarse strainer with grated onion and seasoning ad- ded, together with the cream soup ingredients, make a most delicious soup — but great care should be taken in making cream soup smooth. Pick over peas and soak for six hours in cold water, then drain, cover again with cold water, add pork and onion and simmer until soft, from three to four hours. Throw away water. Rub through a sieve, add butter, mix starch with 2 tablespoons cold water, the milk and salt, and add to mixture. Some cooks use the water in which a ham was cooked or in which pota- toes were boiled as the liquid instead of the cold water. Split Pea Soup 1 Cup Dried Split Peas 1 Pint Milk 3 Tablespoons Butter l }/2 Quarts Cold Water ]/2 Onion 1 Tablespoon Benson s Corn \]/2 Teaspoons Salt Teaspoon Pepper Starch 2 Inch Cube of Salt Pork Qy/A [ 34 1 ■ ('T v ^s^ The CANADA STARCH CO. Limited Peanut Butter Soup 3 Cups Milk Y Cup Peanut Butter Y Teaspoon Nutmeg A Pinch of Pepper 1 Cup Hot Water 1 Teaspoon Salt 1 Tablespoon Benson s Com Starch Mix the peanut bucter with the hot water, then add to the boiling milk. Dissolve the corn starch in 2 tablespoons cold milk and then stir into the soup and boil for three minutes. Add the seasonings and serve with small crackers. Corn Chowder 2 Tablespoons Benson’s Corn Starch ] Cup Hot Water 1 Tablespoon Masala Salt and Pe 1 Small Onion 1 Cup Milk 1 Cup Raw, Diced Potatoes 1 Cup Corn Pulp er to Taste Cook the finely chopped onion in the hot water with the potatoes, then add the corn pulp, the Ma^ola and the corn starch dissolved in the cold milk. Cook until the corn starch has thickened and season to taste Fish F ISH should come into the daily diet, especially for those who do not take much exercise. It is easily digested, is rich in proteins and vitamins and is often termed “brain food”. Fish must always be fresh and kept on ice and used as soon as possible after purchasing. A fresh fish has bright eyes and a firm body — salted and canned fish are always available and make delicious salads, fish cakes or souffles. Baked fish is the most digestible way of cooking fish. This is prepared with seasoning, dotted with fat, and often is dressed with a stuffing of oatmeal and herbs. Boiled fish, served with cream parsley sauce, is also a delicacy if carefully prepared. Fried fish is easily digested if done with Mazpla. q/// -^£a$Q^ [ 36 ] /| /(The CANADA STARCH CO. L.mitedY ^^ Fish Canned in Mazola Oil 20 Pounds Fresh Fish Mazola 1 Pound Brown Sugar 1 Pound Salt 1 Ounce Saltpetre Mix together the salt, brown sugar and saltpetre and let the fish stand therein in a cool place for at least 60 hours. Drain and dry thoroughly, then dip in hot Mazola just off the boil and lay aside to drain As soon as cool enough to handle, pack tightly in jars, filling up with the hot Mazola. Adjust the rub- bers and tops and sterilize in a hot water bath or steamer for five hours. This fish is excellent for luncheons, suppers, sand- wiches and salads. The bones will be cooked and can be eaten with the flesh of the fish. Fried Fish Clean, 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. Oven-Fried Oysters 36 Oysters 2 Tablespoons Mazola 1 ]/ 2 Teaspoons Salt Cups Milk 2 /3 Cup Dry Bread Crumbs Wash the oysters, then dip in flour, the salted milk, and cover with bread crumbs. Place the oated oysters on a baking sheet, at least one inch apart, and sprinkle generously with Mazola. Cook in a very hot oven (from 500 to 600 degrees) for about five minutes or until well browned. ( 2 / 5 ^==^ ■^( ^ASex jT^ [ 37 ] /// T The CANADA STARCH CO. L i m i t e d 4^c) Excellent Fish Sauce 1 Onion 1 Whole Clove 4 Tablespoons Orange Juice 2 Tablespoons Benson s Com Starch Salt and Pepper to Taste Fry chopped onion in the M.a%pla until browned, then add tomatoes, clove, bay leaf and fruit juice, and simmer for 10 minutes. Dissolve the corn starch in twice as much cold water and add slowly to the mix- ture. Strain and season to taste. Some cooks add a little nutmeg. yi Cup Ma^ola 1 Cup Strained Cooked Tomatoes 1 Bay Leaf 1 Tablespoon Lemon Juice f Y Y Meat M EAT should be eaten only once a day except for a person who leads an exceptionally active life outdoors. Meat cooked properly is one of the most delicious foods to serve, but it should be combined with vegetables and fruit, as it is so rich in proteins. After purchasing meat it should be removed from the oaper immediately and placed on a china or enamel olate. To clean meat, wipe with a clean damp cloth. ..n order to keep the juice in the meat, sear on both sides, using a very hot pan, then reduce heat until cooked. A great art is often neglected in making gravies. (See the recipe for gravy on page 43) os#* — [ 38 ] 6^^ CANADA STARCH CO. Li m i t ed T S\\ Celery and Olive Stuffing for Roast Duck 3 Cups of Soft Bread Crumbs (from inside of loaf) ]/ 2 Cup Chopped Olives Teaspoon Pepper Few Drops of Onion Juice y 2 Cup Hot Water 1 Cup Chopped Celery 1 Teaspoon Salt y Teaspoon Paprika 3 Tablespoons Ma^ola Mix bread crumbs, celery, olives and salt with paprika, pepper and onion juice; then add Ma^ola mixed with water and use to stuff the duck Chicken a la Marengo 1 Chicken 2 Cups Brown Stock 3 Tablespoons Benson s Corn Starch 1 Dozen Small Mushrooms 2 Tablespoons Mazo la 4 Tablespoons Ma^ola 1 Small Onion 1 Large Tomato A Pinch of Savoury Herbs Salt and Pepper to Taste Cut the chicken into joints, remove the skin and fry quickly in the larger quantity of oil. Add the tomato and sliced onion to the pan with the herbs and stock and simmer for about an hour. Strain, and add the corn starch dissolved in 6 tablespoons cold water. Add the mushrooms and the chicken joints and cook for about 15 minutes. Season with salt and pepper and serve on bread fried in the smaller quantity of M.a%ola. Garnish the chicken with croutons. 39 ^ /// Tt he CANA DA STA RCH CO . L i m i t » d Ameri-Canuck Chicken 1 Good-Sized Chicken 1 /l Cup M.a'tola 1 Egg Yolk 3 Cups Water Salt and 1 Small Thinly Sliced Onion 2 Teaspoons Benson's Corn Starch Pepper to Taste Cut chicken into pieces as for a fricassee and cook in water to cover until tender. Season when about half done. Cool chicken and then dry thoroughly. Cook the onion in hot Mazpla and then add the chicken and let it cook until a rich golden brown. Add to the oil in which the chicken was cooked, 1 l /i cups of the water in which it was boiled. Add the corn starch dissolved in 3 tablespoons of cold water and bring to a boil. Cook for five minutes, then stir in the beaten yolk and season to taste. Pour the sauce over the chicken before serving it. Fried Chicken Select 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. Scotch Collops Lean Veal Mazola Bread Crumbs Grated Lemon Rind Nutmeg Bacon or Sausage Cut lean veal into very thin slices, about 2 inches square, and beat with a meat hammer or the edge of a saucer until the fibre is broken up. Dip them into Mazpla , then roll in bread crumbs mixed with grated lemon rind and nutmeg to taste. Fry quickly in Mazola and serve with a rich beef gravy or mushroom sauce. Garnish with fried bacon or sausages. [ 40 ] - /// ?The CANADA STARCH CO. Li m i ( e d [ , Casseroled Liver 1 Pound Calf's Liver 1 Large Sliced Onion 1 Tablespoon Benson' s Corn Starch Pepper and Salt to Taste Put alternate layers of sliced liver and onions in a casserole, seasoning each layer well with salt and pepper and letting the last layer be onions. Cover with cold water and let cook in a slow oven for about four and a half hours. Mix the corn starch with 2 tablespoons cold water and stir into the meat and gravy, then let cook again for about twenty minutes before serving. Pound the steak, cut into f<-inch or one-inch slices, until the fibre is well crushed, then let the meat stand in a plate and brush over both sides generously with Maxpla — at least one tablespoon to each pound of An hour later, cook the meat in a hissing hot pan, well buttered, over a hot fire or beneath the flame in a gas stove. Turn until the meat is well browned on both sides then let cook more slowly until tender; place on hot plate. Add the chopped parsley and the finely shaved garlic to the dripping in the pan and let cook for five minutes and pour over steak. Marinating hard or tough meat in Mazpla and vine- gar in equal parts, previous to cooking, will make it more tender. French Beefsteak Fillet or Sirloin Steak Parsley Butter Ma^ola Garlic Qy// [ 41 1 I /// T The CANADA STARCH CO . Excellent Beef Stew 2 Pounds of any Cheap Cut of Beef Flour 1 Tablespoon Benson s Corn Starch y 2 Cup Diced Raw Turnip ]/2 Sliced Onion, Large 4 Tablespoons Ma^ola 2 Cups Diced Raw Potatoes 1 Cup Diced Raw Carrot y 2 Cup Chopped Celery Brown onion in Mazola with meat rolled in flour and then mix with the other vegetables and cook in 3 cups or slightly more of cold water, not allowing the stew to do more than simmer for one or two hours. Season with salt and pepper to taste. Thicken by stirring 1 tablespoon of Benson's Corn Starch into >4 cup of cold water and adding it to the stew when almost done. More corn starch may be added if a thicker gravy is wanted Mince 4 Pounds Cooked Meat, Chopped 8 Cups Chopped Preserved Citron 4 Cups Preserved Rhubarb 2 Cups Vinegar 2 Cups Brown Sugar 4 Pounds Raisins Meat 5 Cups Chopped Suet 18 Medium-sized Apples, Chopped 2 Cups Benson s Golden Syrup 1 Cup White Sugar 1 Teaspoon Each, Cloves, Cinnamon, Nutmeg, Pepper and Allspice Mix all ingredients thoroughly and pack solid in quart jars or sealers. The mixture may also be kept in crocks. Q//A- [ 42 ] )T3 .yjftfr' Tthe CANADA STARCH CO. Limitedf XW^ How to Keep Meat Steak, pork, beef, sausages, puddings, etc., may be kept fresh the year round by frying them and seasoning as for immediate use, then packing them into crocks or cans and covering them with hot Mazola. When needed for use, remove the oil and heat thoroughly. This is valuable information to farmers and others who have trouble in disposing of all their meat at once. It is impossible to detect any difference between the preserved meat and freshly cooked products. Curry 2 Tablespoons Chutney 1 Tablespoon Benson’s Golden 1 Tablespoon Curry Powder Sy r vp 2 Onions 1 Teaspoon Salt 1 Apple }4 Cup Sultana Raisins Ma%ola 2 Cups Stock Cold Cooked Meat, Such as Rabbit or Chicken Cut Into Dice. Slice the onions thinly and cook until brown in the Mazola, add the chopped apple and the other in- gredients. Simmer gently for 3 hours, then serve with boiled rice. Gravy Remove fat from pan (except 2 tablespoons); place over fire and add 1 tablespoon Corn Starch (mixed to smooth paste with little cold water); stir until well browned; add gradually Y, cup boiling water or stock. Boil 5 minutes, season and strain. The corn starch eliminates the careful straining necessitated by flour and also does away with lump- ing, making a delicious smooth gravy and is a much quicker process. STARCH CO. L i m i t e Stuffed Ham Roll 1 Large Slice of Ham L* Cup Mazpla 1 Tablespoon Chopped Celery 2 Tablespoons Benson's Corn Starch 3 Cups Bread Crumbs 1 Tablespoon Chopped Onion Cup Vinegar Brown Sugar and Cloves ( 4 or 3) Fry onions and cloves in Mazpla, then remove cloves; add bread crumbs and fry lor one minute. Add celery and spread mixture on slice of ham. (1 tablespoon of water may be added if the mixture is too thick to spread). Roll ham and tie into shape sprinkle with brown sugar, stick with cloves and bake in a hot oven for 30 minutes, basting often. Serve on a platter with a sauce made by stirring the corn starch into the cold water and dilute with hot water to suit one’s taste. Angels on Horseback 3 Thin Slices of Stale Bread A Few Thin Slices of Bacon A FewDropsofLemonJuice 12 Oysters Some Finely Chopped Parsley A Dash of Red Pepper Ma^ola Cut the bacon in little squares just big enough to roll around an oyster. Put an oyster in the centre of each piece, sprinkle with chopped parsley and lemon juice, then roll up and pin on a skewer. Fry in hot Mazpla until the .bacon is cooked, then remove from skewer and lay each oyster on a square of bread that has been fried in deep Mazola until a deep golden colour. Serve hot garnished with lemon slices and parsley. Roman Delight 4 Tablespoons Benson's Corn Starch 4 Tablespoons Maz*la 2 Egg Yolks 2 Cups Milk 4 Tablespoons Flour 1 Cup Grated Cheese, Either Strong Cana- dian or Parmesan Add flour to Mazpla and blend well, then stir into the milk mixed with the corn starch and cook in a double boiler with the well-beaten yolks until thick. Add the grated cheese and stir until melted, cooking not less than twenty minutes in all. Spread on an oiled baking pan to the depth of one inch and when cold cut into squares; sprinkle with the rest of the cheese and brown beneath the flame. Some cooks serve Roman Delight with a tomato or cheese sauce rather than sprinkle it with grated cheese, but that is purely a matter of taste. Cook the onion with the Mazola and syrup until yellow and tender, stirring often. Add the pepper, the salt and the corn starch. Poyr the onion mixture into the well-beaten eggs and fry by spoonful, like pancakes, in a slightly oiled pan. Use Mazpla for the frying-pan or griddle. Chinese Onion Omelet 3 Cups Chopped Raw Onion y£ Cup Mazpla yi Teaspoon Pepper Y a Teaspoon Salt 2 Teaspoons Benson s Golden Syrup 3 Tablespoons Benson s Corn Starch 4 Eggs x^ASG^ [ 45 ] Chop Suey \yi Pounds Lean Fresh Pork Cups Warm Water 3 Large Onions 2 Tablespoons Soy Sauce Salt and Pepper to Taste 1 Bunch Celery 1 Tablespoon Molasses 2 Bouillon Cubes 2 Tablespoons Ben j or ?' / Corn Starch Mazpla Cook diced meat in a little Mazpla for five minutes, then add diced celery and cook for five minutes, then diced or sliced onions and cook for five minutes longer, keeping lid on pan. Dissolve the bouillon cubes in the warm water, then add Soy sauce (which can be bought at a Chinese store or many grocers), molasses and corn starch dissolved in 4 tablespoons cold water. Simmer until meat is tender. Cooking requires about twenty-five minutes and this quantity makes 6 servings. English Monkey 1 Cup Stale Bread Crumbs 1 Tablespoon Mazpla y 2 Cup Diced Cheese A Good Pinch of Red Pepper or Cayenne Soak bread crumbs in milk for 15 minutes, then put Mazola and cheese in top of double boiler and cook until the mixture is melted. Add soaked crumbs with slightly beaten egg and seasonings. Cook three minutes, then serve on crackers. This amount serves four people. 1 Cup Milk ]/2 Teaspoon Salt 1 Egg Crisp, Buttered Crackers Q//A Vegetables A LWAYS scrape (not pare) vegetables when possible, as the vitamins lie close to the surface Have water boiling before putting in and cook quick- ly. Wash vegetables in cold water before cooking. Drain potatoes immediately when cooked and shake over hot fire — this makes them white and mealy Green vegetables, such as spinach, cabbage and greens, should be cooked only fifteen minutes in boiling water, or in the steam vegetable cooker. This keeps the flavour and saves the valuable mineral salts contained in them. To keep lettuce, celery, parsley or other greens fresh, wrap in clean, damp cheesecloth, after having carefully washed them, and keep in the re- frigerator. Blend sugar and corn starch and stir in the hot vinegar. Boil until slightly thickened, then add beets and let stand on the back of stove for about 30 min- utes. Before serving, add the butter and stir well. Beat the yolks into the potatoes with the milk, then fold in the stiffly beaten whites of the 3 eggs and bake in a moderate oven for about 40 minutes or until well puffed. Serve at once, as it soon falls Harvard Beets Diced Beets Cup Sugar 2 Cups Cooked, Sliced or 2 Teaspoons Benson' s Corn Starch l /2 Cup Vinegar 2 Tablespoons Butter Sweet Potato Souffle 2 Cups of Mashed Sweet Potatoes 1 Cup Milk 3 Beaten Yolks 2 Tablespoons Ma^ola Pepper and Salt to Taste French Fried Potatoes Wash and pare potatoes. Cut in eighths, length- wise. Let stand in cold water at least one hour. Dry thoroughly between towels and fry in deep, hot Mazpla. Sprinkle with salt Peel medium sized potatoes, slice them as evenly as possible; drop them in ice water, for an hour, have a kettle of hot Mazpla, put a few slices at a time in a clean towel and shake dry, so as to have the moisture out of them; then drop into boiling Ma%ola\ stir them occasionally until a light brown; lift them out with a •skimmer and they will be crisp and not greasy. Sprinkle salt over them while hot. Cover bottom of baking dish with diced sweet potatoes, then add a layer of pineapple and sprinkle with Li tablespoon of brown sugar and 1 teaspoon of Mazpla. Alternate layers of potatoes and pineapples and seasonings until all of both are used. Pour the pineapple juice over the dish and bake in moderate oven (350 degrees) for half an hour. Remove from oven and place marshmallows on top and return to oven until marshmallows are slightly browned and puffed. Saratoga Chips Hawaiian Sweet Potatoes Cups Diced, Canned 3 Cups Diced, Parboiled Sweet Potatoes Pineapple V * Pound Marshmallows \y Tablespoons Brown Sl t gar Cup Pineapple Juice 2 Tablespoons Ma^ola [ 48 ] e CANADA STARCH CO. Limited Potato Souffle 2 Cui*s Well Seasoned, 1 Tablespoon Aia^old Mashed Potatoes ] Teaspoon Powdered Pars- 3 Egos ley (not necessary) Put the Mu^oia in the baking dish. Beat the volks until light, then beat into the potatoes. Fold in the stiffly beaten egg whites. Cook in moderate oven (350 degrees) until puffed and serve immediately. Some cooks add l / z cup of cheese to the mixture just before- adding the egg whites Magic Murphys 1 Dozen Medium -Sized Potatoes, Boiled 2 Tablespoons Cream MazpLa 2 Ec.gs 1 Tablespoon Mixed Savoury H e r bs Pepper and Salt For every two cups of mashed potatoes put through the sieve, add 2 well-beaten eggs. 2 tablespoons cream and 1 tablespoon mixed savoury herbs. Season to taste with salt and pepper and drop by spoonfuls into hot Magola. These will puff up enormously and swim to the top. Drain on brown paper and serve hot. Fried Egg Plant 1 Egg Plant l * lour l E gg Bread Crumbs MazoU Salt Cut egg plant into thin slices and sprinkle the slices with salt, then place one on top of the other and cover with a weight Let stand for an hour and a half, or soak in brine for same time. Dredge each slice with flour and fry in hot Mazo l a until crisp, or dipin beaten egg and then roll in crumbs and fry in the same way Drain on brown paper I The CANADA STARCH CO. Limited j-%. Stuffed Cabbage 1 Cabbage 1 Lb. Beef Piece of Bacon Enough to Flavour 1 Onion ]/2 Cup Bread Crumbs 1 Tablespoon Ma^pla Oil yi Cup Milk 1 Egg 1 Green Pepper Take good sized cabbage; scoop out centre enough to fill with above ingredients, cut up beef and bacon, add chopped onion and seasoning; beat egg, add milk, oil and crumbs; mix all well together; stuff cabbage, tie in cloth and boil or steam until cabbage is soft. Cold left-over meat can be used and the pieces of cabbage that have been cut out may be used up in soup or stew. Pea Souffle 3 Tablespoons Mazola 1 Cup Milk 2 Cups Canned Peas 1 Teaspoon Grated Onion 2 Eggs 1 Teaspoon Finely Minced Parsley l yi Tablespoons Bensons Com Starch Salt and Pepper to Taste Mix the corn starch with the Mazpla, then stir in the cold milk and stir constantly while cooking, until thickened. Add peas forced through a sieve and mix with the slightly beaten yolks of eggs. Fold in the stiffly beaten whites, then season to taste and bake in a moderate oven until well-puffed, about 40 minutes. Serve immediately, as it falls quickly once removed from the oven. f 50 ] ===^\£) j // /('The CANADA STARCH CO. LimitedT ^ . ^ / Salads S ALADS 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. Mazpla 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. Scotch Egg Salad Pound Sausage Meat 3 or 6 Eggs 1 Beaten Egg 1 Pound Maxpla Bread Crumbs or Ground Cornflakes, Lettuce and Tomatoes L' Roll out well-seasoned sausage meat on a floured board and then cover hard-boiled eggs completely with the sausage meat. Roll the prepared eggs in beaten egg and then in ground cornflakes or bread crumbs and fry in deep Mazpla. Drain on brown paper when a nice golden brown and then serve on prettily garnished plates of lettuce and tomatoes decorated with beets and parsley. Either a whole egg may be served to each person or they may be cut in halves and garnished with mayonnaise. / [ 51 ] CT N ^ s f STARCH CO, Limitedj N^ ^, , ._. ^ >v-»0) Economical Chicken Salad 1 Cup Wateii 1 Taklrspoon Ma^ol- 2 Cups Chofpfd Cooked Chicken 1 Tablespoon Lemon Juice 2 PlMENTOES OP GrERN Peppfrs A Pinch of • K Tablespoons Benson s Com Starch l /Z Tablespoon Lily White Syrup 1 Teaspoon Salt l A Cup Diced Celery ok Chopped Cabbage ound Mace Blend corn starch with 4 tablespoons cold water and rhen stir into the rest of the water with lemon mice. Maxpla , syrup salt and mace, and cook until thick in a double boiler, stirring constantly. Add chicken, celery or cabbage and pimentoes or peppers. Let cook for three minutes, then spread L^-inch thick on an oiled plate. When cold, cut into two-inch souarcs and place each piece on a lettuce leaf with a slice of hard boiled egg and 1 tablespoon mayonnaise Serve very cold ^(cASQg)^ i « ; * -mk. The CANADA STARCH CO. Limited Thousand Island Dressing y Cup Mazola Juice of y Orange 3 Teaspoons Finely Chopped Parsley 8 Sliced Olives y Teaspoon Salt ]/ 2 Cup M 1 Teaspoon Worcestershire Sauce Juice of y 2 Lemon 1 Teaspoon Grated Onion y Teaspoon Mustard 8 Cooked Chestnuts y Teaspoon Paprika YONNAISE Put all the ingredients into a preserving jar, adjust the cover and shake until all the ingredients arc thoroughly blended and slightly thickened. Variations in Mazola Dressings 1 Cup Mazola Mayonnaise 1 Cup Whipped Cream Combine the mixtures by beating slowly until well blended. 1 Cup M.a%ola Mayonnaise 2 Tablespoons Mixed Pickles 2 Tablespoons Tomato Catsup or Chii.b Sauce Chop the pickles and add with the catsup or Chile sauce to the mayonnaise. Snappy Cheese Dressing VA Cups Mazola French Dress- 2 Teaspoons Spiced Vinegar ING Taken from Pickle Jar y Cup Grated SnappyCheese Shake the French dressing thoroughly with the other ingredients and serve on lettuce, tomato or pineapple salad. [ 53 ] n The CANADA STARCH CO. Limited Eggless Mayonnaise 54 Teaspoon Paprika Y Cup Ma?a!a Y Teaspoon Salt Y Teaspoon Pepper Y Teaspoon Sugar Combine the dry ingredients, add the milk and gradually beat in the Mazpla, then add the vinegar and beat until smooth This dressing will keep in- definitely in a cool place 3 Tablespoons Evaporated Milk 2 Tablespoons Lemon Juic*; or Vinegar Y Teaspoon Mustard California French Dressing 4 Tablespoons Ma^o'a Y Teaspoon Povdexrd Sugar 2 Tablespoons Lemon or Grapefruit Juicz Y Teaspoon Salt 54 Teaspoon Paprika 2 Drops Tabasco Sauce Put all the ingredients into a preserving jar, cover and shake until well blended Cheese Dressing for Salads 1 Neufchati l or Cream Cheese 3 to 4 Tablespoons Lkmd.n Juice Tabasco Sauce M Cup Maxpla Vi Teaspoon Salt Onion Juke, a 13 it or Garlic or Grated Horse- radish as Seasoning Add Mazola slowly ro the mashed cheese and beat until light with a Dover beater. Do not be alarmed if the mixture curdles, but add other ingredients and beat until smooth and creamy. This dressing is delicious for fruit salads when mixed with whipped cream ^ASG^ The CANADA STARCH CO. Limited Sabinelle Salad and Dressing 4 Cups Diced Boiled Pot a toes 6 Hard Boiled Egos Few Sprigs of Cress Shredded Lettuce yi Cup Chopped Onions or Green Tops Radishes Some Sweet Pickled Cucumbers 1 Tablespoon Vinegar 2 Tablespoons Lemon Juice 2 Teaspoons Sugar 1 Teaspoon Salt 1 Cup M . a~ola yi Teaspoon Paprika . Dash op Red Pepper Put the lemon |uice, vinegar, salt, sugar, Mazola , pepper and paprika in a covered preserving jar and shake until well blended. Mix the potatoes with the onions and enough of the dressing to moisten, then arrange in 6 mounds on shredded lettuce. Take out the yolks of the hard-boiled eggs and moisten with the dressing and mash well, then refill yolks and place two halves on top of the potato and onion mounds Garnish with radishes cut into rings and sprinkle with finely chopped pickles and cress. Serve with thin slices of bread and butter. QX/A [ 55 ] 9 ( 7 ^ CANADA STARCH CO. Limited New Mayonnaise 1 Egg \% Teaspoons Salt yi Teaspoon Paprika Cup Ma^ola 2 Tablespoons Sugar 2 Teaspoons Dry Mustard A Cup Vinegar 1 Cup Water 4 Tablespoons Benson' s Corn Starch Put egg, sugar, vinegar and Mazola in mixing bowl, but do not stir. Mix corn starch with ]/2 cup of the water and then add to the other half and cook in double boiler until a thick paste is formed. Stir at once into the other ingredients. Add the seasonings and keep in a cool place. One Egg Mayonnaise 1 ^gg 2 Tablespoons Lemon Juice 1 Teaspoon Salt or Vinegar 2 Cups Mazola Add 1 tablespoon of Mazola to the egg and beat for a minute, then add 2 tablespoons oil, — then 3 and then 4, beating for a minute between each addition. After that, add cup of oil at a time and beat hard, preferably with a Dover beater, until thick and smooth. Some cooks add 1 teaspoon mustard and 1 teaspoon powdered sugar to the dressing when it is finished, but that is purely a matter of taste. Diabetic Mayonnaise 2 Lgg ^ olks v45 Grams) 2 Tablespoons Malt Vine- l A Teaspoon Salt (10 Grams) gar (50 Grams) 1 Cup Mazola (350 Grams) Beat egg, salt and JA the quantity of vinegar, adding oil gradually until all is used, then stir in the remainder of the vinegar. A little milk may be added. — - S//~^k S05)\^ [ 56 ] 4 Cup Sugar ^ Cup White Vinegar 2 Eggs Vi Cup Cream or Evaporated )/2 Cup Mazo la Milk 1 Teaspoon Mustard Salt and Red Pepper to Taste Combine the sugar, mustard, beaten eggs, flavourings and Mazola and cook in a double boiler until thick. Add the vinegar slowly and let thicken again, When cool add the cream or milk. If sour cream is added, it is better to mix it into the dressing before adding the vinegar. When eggs are scarce, replace 1 egg by 1 tablespoon corn starch dissolved in 2 tablespoons cold water. [ 57 ] /// 7 The CANADA STARCH CO, L i m i t e 6 Puddings & Desserts A FTER a heavy meat or fish course the dessert i\ should be light, sherbets. Bavarian creams, fruits, jellies, corn starch combined with fruits. On the other hand puddings are excellent after light soups or salads. Left over cake or bread make a good foundation for a steamed puddtng, and this latter served with hard sauce or Benson' s Golden Syrup is very delicious. St. James 1 Pudding 3 Tablbspoons Mazpla K Pound Chopped Dates A Cup Milk A Cup Benson's Golden Syrub A Teaspoon Soda l A Cups Flour A Teaspoon Each. Salt, Cloves, Allspjcr and Nutmeg Mix syrup with Ma^o/a and miik, then add to dry ingredients sifted together and stir in dates. Turn into oiled mould, cover and steam for V/ 2 hours Serve with cream sauce An oiled paper may be used to cover the mould of a steamed pudding. Carrot Pudding \A Cups Flour 1 Teaspoon Soda 1 Cup Grated Carrots (Raw) 1 Cup Raisins 1 Cup Currants 1 Teas 1 Cup Brown Sugar 1 Cup Grated Potatoes (Raw) 1 Cup Fine Chopped Suet 1 Teaspoon Benson's Golden Syrup Nut meg Mix all the ingredients in the order given, after adding the soda to the flour, and sream in an oiled mould for three hours. — - [ 58 ] Cl /// 7 The CANADA STARCH CO L i m i ted Chocolate Mould 4 Cups Milk Teaspoon Salt 1 Teaspoon Vanilla 1 y 2 Squares of 6 Tablespoons Benson's Corn Starch i/ A Cup Sugar Un weethned Chocolate Add chocolate to VA cups of milk and cook until melted with the sugar in a double boiler. Sur the mixture occasionally until dissolved, then add the Tom starch and salt, blended with ^ ° f co * d m Ik and let cook until the mixture is well-thick- A oKnut 15 minutes. Add vanilla, stir well and pour’ into mould rinsed with cold water. Unmould when set [ 59 ) Blanc Mange 1 Cup Sugar 2 Eggs 1 Tablespoon Butter 1 Teaspoon Vanilla Any Kind of 4 Cups Sweet Milk 4 Tablespoons Benson's Corn Starch 1 Pinch Salt Raw Fruit Dissolve the corn starch in cup of the given quantity of milk, then stir it into the milk which has been brought to a boil with the sugar, the butter, the salt, and the beaten yolks. Cook until thickened, stir in vanilla and then cool and spread with a merin- gue made by beating the whites of eggs until very stiff and folding in 4 tablespoons of sugar (not in- cluded in the given quantity) and brown in the oven. When thoroughly chilled, serve with sliced oranges or bananas. Rhubarb Foam 2 Cups Diced Rhubarb J4 Teaspoon Vanilla 1 Tablespoon Benson's Corn Vf Cup Sugar Starch 3 Egg Whites Cook rhubarb until tender in water to cover. Add sugar and corn starch mixed with 2 tablespoons cold water. Cook until thickened, add vanilla, and then fold into the stiffly beaten whites of eggs. Chill and serve with a custard sauce. Natural Fruit Jellies 4 l /i Tablespoons Benson's Corn 3 Cups of Any Kind of Fruit Starch Juice (Sweetened to Taste) Blend the corn starch with one-half cup of fruit juice and then bring the rest of the juice to a boil. Remove the saucepan from the stove and stir in the corn starch mixture. Boil again for 3 minutes, stirring all the time. Pour into a wet mould and chill. Un- mould and serve with whipped cream. The juice of half a lemon improves the flavour of the jelly. /// f-The CANADA STARCH CO. LimitedT ^g Prune Jelly '.i/£ Tablespoons Raison s Corn 2 Ounces Sugar Starch 1 Pound Prunes A Cues Water Stew the prunes in water to cover and cook until soft, about 15 minutes. .Take the finely chopped prunes, crushed to a pulp in a mortar, and mix with the corn starch dissolved in K cup cold water taken from the given quantity of water and sweeten to taste. Boil for about eight minutes in a double boiler Apple Charlotte BuriEKUD Bread Cooking Apples £ ggs Brown Sugar Milk and Cinnamon rut a layer of well-buttered bread into the bottom of a quart pudding dish and then cover with slices of apple, filling the dish with alternate layers of apples and buttered bread. Beat an egg with 4 table- spoons of sugar and add to 2 cups of milk with hall a teaspoon of cinnamon Pour the liquid over the bread and apples and bake in a moderate oven for about an hour or until the liquid is set. Some cooks prefer to sprinkle the apples with sugar rather than add it to the milk and egg. but that is purely a matter of caste. Serve the pudding with a sauce made as follows : 2 Cups Milk 2 Tablespoons Henson' s Corn Yt Cup Benson' J Golden Syrup Star: is 2 Teaspoons Butter Blend the corn starch with a little of the cold milk and then stir into the rest of the milk which has been brought to a boil wich che corn syrup and ’butter. Cook until thick, stirring constantly, or cook in a double boiler for 20 minutes. Flavour to taste with vanilla or almond extract The CANADA STARCH CO. Lim .ted Taffy Apples 1 Cup Brown Sugar Cup White Sugar yi Cup Benson s Golden Syrup 1 Teaspoon Vanilla yi Cup Water 1 Tablespoon Mazola Si Teaspoon Salt Cook all the ingredients, except the vanilla, until the syrup crackles when dropped into cold water or to 265 degrees on the sugar thermometer. Remove from fire and add the flavouring. Stick skewers in the apples and dip one at a time into the hot syrup, then place to cool on a dish oiled with Mazola. Do not let the dipped apples touch each other. Blueberry Pudding 2 Cups Flour Teaspoon Salt 4 Tablespoons Mazola Cup Canned Blueberries 2 Tablespoons Sugar 4 Teaspoons Baking Powder 1 Tablespoons Sugar l /i. Cup Milk 1 Tablespoon Butter 2 Teaspoons Flour Sift together the flour, sugar, baking powder and salt and add Mazola and milk. Roll into a rectangle about >^-inch thick and pour the blueberries down the centre of the dough. Sprinkle the berries with the second quantity of sugar and flour, then dot with butter and roll up like a jelly roll. Cut into pieces about an inch thick and place in a baking pan, flat side down. Brush over with milk and bake about half an hour in a rather hot oven, about 400 degrees. Serve hot with the following sauce: 4 Tablespoons Mazola 1 Cup Sugar yi Teaspoon Salt l /t Teaspoon Vanilla 2. Tablespoons Benson s Corn Starch 1 Cup Boiling Water l /2 Teaspoon Lemon Juice Mix Mazola , corn starch, sugar and salt; stir the mixture into the boiling water and cook until thick and clear. Remove from fire, add lemon juice and vanilla and serve hot. Qy/A [ a ] 6^ CANADA STARCH CO, Limited Baked Lemon Bread Pudding Juice and Grated Rind of One Small Lemon 1 Egg yi Cup Sugar 2 Teaspoons Benson ’ s Corn Starch 1 Cup Milk Add grated lemon rind and juice to sugar and spread the mixture on slices of bread with crusts removed, then cover with another slice of bread covered with the lemon and sugar mixture. Put the bread thus prepared into a pudding dish and cover with a sauce made by blending the corn starch with the cold milk and adding the well-beaten yolk. Cook in a moderate oven until the sauce is set, about 20 minutes. Cover with a meringue made by adding 2 tablespoons of sugar to the stiffly beaten white of the egg and brown the meringue beneath the flame. Apple Surprise Pudding 5 Tablespoons Benson's Com Starch 1 Cup Water 1 Well-Beaten Egg 6 Medium-Sized Apples, Sliced Thin 1 Tablespoon Sugar Teaspoon Ground Cin- namon ^ Teaspoon Salt 1 M Cups Crown Brand Com Syrup 1 Cup Raisins yz Teaspoon Ground Cloves 1 Tablespoon Butter Cook corn starch, blended with salt and water in a double boiler with corn syrup until thick or for about 20 minutes. Add well beaten egg. Place sliced a Doles in pudding dish, cover with raisins and sprinkle with sugar well mixed with the spices. Dot over with butter. Pour the hot sauce over all and bike in a moderate oven until apples are tender when nierced with a fork. Serve hot or cold with lemon & maple sauce or garnish with whipped cream. ==^v£) ^ASO^ C0#*P!»0WC1 BENSONS^ GOLDEN j ^VruEJ »2 cups of the milk, adding a dash of soda, until the caramel is well dissolved. Blend the corn starch and flour with the odd Tz cup cold milk and beat in the egg, then stir the mixture into the hot liquid and cook gently until thick. When cold, add the cream and the vanilla and freeze. If a sweeter ice cream is desired, add a little sugar to the milk before dissolving the caramel. Pineapple Ice Cream IK Quarts Milk 2 Tablespoons Benson's Corn . iv Starch 4 Eggs 2 Cups Whitb Sugar Teaspoon Salt 1 Quart Medium Cream 1 Can Crushed Pineapple Blend the corn starch with 4 tablespoons cold milk and stir into the hot milk, then add the salt and the C crgs beaten until light with the sugar. Cook in a double boiler, then remove from fire and beat until fluffy with a Dover beater. When cool, add 1 quart of whipped cream and the pineapple. Freeze by using 7 parts of ice to one part of coarse salt or saltpetre. The mixture should be frozen in from 15 to 20 min- utes. I 67 ] CANADA STARCH CO, LimitedT^ l.'f' ?' Bread I N making bread great care should be taken with the measurements to have these’ .very exact The best and freshest material should be used, and in the process of kneading and rising a careful watch on the temperature of the room kept. The dough should be handled as little as possible and not mixed more than necessary. The oven temperature should be tested and watched so that the result will be satis- factory. An oven heat regulator is inexpensive and of great help in producing good results. Salt helps to hasten action of the yeast, as well as adding to the taste Scald the oatmeal in the boiling water and, when lukewarm, stir in the yeast cakes previously soaked ir; H cup warm water until dissolved. Beat thoroughly, then add the brown sugar mixed with the Mazo la and the salt. Beat, in the white flour, generally 1 cup suffices, and set to rise. When the dough has doubled its bulk, cut down and add the raisins with enough flour to make a dough that does not stick to the fingers. Let double its volume again and then half fill oiled pans. When light again, bake in a moderate oven. Oatmeal bread requires less heat than ordinary bread Oatmeal Bread 2 Cups Oatmeal Cup Warm Water 2 Cups Raisins (not necks 4 Cups Boiling Water 1 Cup Brown Sugar 2 Tablespoons Ma^oia 1 Teaspoon Salt Flour sary) 2 Y east Cakes The CANADA STARCM CO. Limited White Bread 12 Cups Sifted Bread Flour }/ t , Cup Lukewarm Water 4 Cups Lukewarm Liquid (Milk or Water) 3 Tablespoons 1 Tablespoon Salt 1 Yf.ast Cake 2 Tablespoons Lily Wbtt< Syruf Marola Add Lily White Syrup and yeast to % cup lukewarm water and stir until yeast is dissolved, then add the 4 cups of liquid and 6 cups of flour. Beat until light and bubbly, then cover and set in a warm place (80 degrees) for 1J* hours. Add Mazda to the dough sift salt with remaining flour and knead into dough for at least ten minutes. Cover and let rise over night until doubled in bulk. Mould lightly into four loaves, oil with Matola and let rise again until doubled in bulk. The bread is then ready for baking. The oven should be very hot for the first ten minutes, after which the heat may be reduced for from 45 to 60 minutes. When done, the loaves should be a golden brown. V [ 69 ] 6 ^ ' ' //A. i he CANADA STARCH CO. Limited Brown Bread 1 Cup Rye or Wheat Flour 1 Cup Graham Meal or Flour 1 Cup Raisins 1 Cup Corn Meal 1 Cup Sweet Milk 1 Cup Sour Milk 1 Cup Benson's Golden Syrup 2 Teaspoons Soda 1 Teaspoon Salt Mix all the ingredients thoroughly and then half fill oiled moulds and steam for 3 hours. If moulds have no covers, they may be covered with oiled paper which should be tied on. Ginger Bread 2 Eggs 3 Tablespoons Mazola 1 Teaspoon Cinnamon 3 Teaspoons Ginger 2 Teaspoons Soda A Pinch 1 Cup of Boiling Water 1 Cup Sugar 1 Cup Benson ' s Golden Syrup 1 Teaspoon Cloves 3 Cups Pastry Flour of Salt Cream Mazola and sugar, then add syrup gradually, beating well all the time. Add beaten eggs, then the other dry ingredients sifted together. Lastly add the water and bake in a moderate oven until the bread leaves the sides of the pan. Date Bread 2 Cups White Sugar 2 Teaspoons Soda 1 Tablespoon Mazola 1 Tablespoon Vanilla 2 Cups Stoned Dates 2^ Cups Bread Flour Teaspoon Salt lj^ Cups Boiling Water 1 Cup Chopped Nuts 1 Egg Scald the stoned dates, then drain and chop. Beat the egg with the sugar, then stir in the water with the Mazola. Sift the flour with the soda and the salt then mix with the dates and the nuts and add to the batter. Last of all, add the vanilla and bake in a loaf pan for about an hour and a half in a moderate oven. /// Tlhe CAN ADA STARCH CO. LimitedT ^ ^ Whole Wheat Rolls y Cup Milk y Yeast Cake 2 Tablespoons Lukewarm Water 2 Tablespoons Crown Brand Corn Syrup y 2 Teaspoon Salt y Cup Flour 2 Tablespoons Ma^ola 1 Egg l ]4 Cups Whole Wheat Flour Scald milk and when luke warm stir in the yeast dissolved in the warm water. Beat in the white flour and let rise in a warm place until doubled in bulk. Cut down the dough and add the Mazola mixed with the beaten egg, the syrup and the salt, then beat in the whole wheat flour. Let rise again until double in bulk, then cut down and roll out. Cut into biscuits with’ a round cutter about two and half inches in dia- meter. Let the biscuits rise until light on an oiled pan and then bake in a hot oven, about 400 degrees, for 12 minutes or more. On taking the rolls from the oven brush over with Benson's Golden Syrup. Some cooks give a very good flavour to their whole wheat buns, by adding a little grated lemon rind or zest to the dough with the whole wheat flour. The above quantity makes 25 fair-sized rolls. Parker House Rolls 4 Tablespoons Ma^ola 2 Tablespoons Sugar y Cup Warm Water 6 Cups Flour Scald milk and, when cool, add yeast dissolved in warm water. Stir in milk, Mazola, salt and sugar. Add 3 cups bread flour and beat well, then let rise in a warm place until doubled in bulk. Cut down and add 3 more cups of flour. Knead until dough no longer sticks to fingers, then let rise again until doubled in bulk Roll out and cut with round cutter. Brush over with M.azola and fold over. Bake in oiled^pan in quick oven. 2 Cups Scalded Milk 1 Tablespoon Salt 1 Yeast Cake .// /(The CANADA STARCH CO. Limited T Sv ^s\ r _ , x ^ ( Hot Cross Buns 1 Cup Scalded Milk l A Cup Sugar 2 Tablespoons Maro !# l /2 Teaspoon Salt ]/ 2 Yeast Cake A Cup Lukewarm Water l /2 Teaspoon Cinnamon 3 Cups Flour or More 1 Egg >4 Cup Chopped Raisins Dissolve the yeast in the water and add to cooled, scalded milk and then stir in the sugar mixed with the beaten egg, the Maxpla and the salt. Knead in the flour sifted with the cinnamon and the raisins, adding flour until the dough does not stick to the fingers. Let rise over night in a warm place. In the morning, mould 1 1 i to buns and place well apart on an oiled baking pan. Let rise again until light, about 40 minutes, and bake 20 minutes in a rather hot oven, about 100 degrees. / / / Cakes M OST recipes for cakes arc too extravagant. When once the secret of cake making is learned one is often able to eliminate the number of eggs suggested. Mazpla (or shortening) should be mixed with the sugar until smooth or “creamed”, using a wooden spoon preferably Ma^ola in place of shorten- ing gives excellent results Eggs can either be mixed without being beaten, or beaten separately, the yolks mixed with the other ingredients first and the whites put . in last Dry ingredients are mixed to- gether, then milk and flour added alternately with flavouring. Beating should be done one way only using a sweeping morion that lets in the air. Beat onlv until well mixed and in the process the colder the batter is kepi , the better. Cool cake on wire rack and when cool it should be iced and kept in a covered cake tin To keep icing from running off cake, first dust a little corn starch over the cake before spreading on the icing Qy/A - j // c The CA NADA STARCH CO. Limited Christmas Cake 1 Pound Ma^ola 1 Pound Raisins ]A Pound Citron Peel % Pound Lemon Peel A Pinch of Mace Pound Blanched, Shred ded Almond^ 1 Tablespoon Benson s Golden Syrup 4 Cups Flour 1 Pound Brown Sugar 1 Pound .Currants y t * Pound Orange Peel A Pinch of Cinnamon 1 Tablespoon Lemon Essence y 2 Teaspoon Salt 1 Teaspoon Soda 8 Eggs Cream the Mazpla with the sugar and the syrup, then add the yolks and lemon and beat until light Add the cleaned and dried fruit to the dry ingredients and sift into the creamed mixture, then turn in the floured fruit and fold in the stiffly beaten whites of eggs and pour into a pan lined with oiled paper. Bake in a very slow oven (275 degrees) for an hour and a quarter. Test with a toothpick to be sure it is perfectly cooked [ 75 ] / Qy//^ . The CANADA STARCH CO. Limited „ ^"3 Bride’s Cake 3 Cups Brown Sugar 1 Cup Mazpla 1 Cup Molasses 2 Teaspoons Soda 2 Pounds Currants 1 Pound Walnuts 1 Pound Mixed Peei 2 Teaspoons Cloves 2 Teaspoons Allspice 4 Cups Flour 2 Cups Candied Cherries 1 Cup Butter 10 Eggs 3 Cups Sour Cream 2 Pounds Raisins 2 Pounds Dates 1 Pound Almonds 2 Teaspoons Cassia or Cinnamon 2 Teaspoons Nutmeg 1 Cup Brandy or FruitJuice 1 Tablespoon Vanilla Wash the raisins and currants and clean them thor- oughly, then dry them. Shred the peel, chop the dates, halve the cherries and chop the nuts coarsely with a knife. Cream the butter and the Mazpla with the sugar and then add the eggs and beat until quite light. Stir the cleaned and dried fruit into the flour with the soda and spices and sift into the creamed mixture, turning the floured fruit into the batter at the end. Mix the cream with the brandy and molasses and add to the batter, stirring well. Pour the mixture into pans each smaller than the other lined with oiled paper and steam for three hours, then bake in a slow oven for an hour. Coat the cake with a thin icing the day before it is to be decorated, or cover with almond paste. Corn Starch Cake 1 Cup Whitb Sugar Y2 Cup Denson's Com Starch Y Cup Milk Teaspoons Baking Pow- 1 Cup Pastry Flour der ! :iCup Mazola Whites of 3 Eggs Cream Mazola and sugar and beat until light, then add the dry ingredients sifted together alternately with the milk and fold in the stiffly beaten whites of eggs. Flavour to taste with a half teaspoon of any preferred flavouring and bake in a moderate oven (350 degrees). i 74 ] ,2i =^SS\£) ■pr— : , //Xi fThe CANADA STARCH CO. L.m.tedl XW , Tutti-Frutti Cake 1 Cup Powdered or Fruit Sugar y Cup Benson's Corn Starch 3 Level Teaspoons Baking Powder Cream butter, until very light, then beat in sugar gradually. Sift the dry ingredients together and then add to the batter alternately with the milk and vanilla until all are used. Fold in the stiffly beaten whites of eggs and bake in 2 layers in a moderate oven. It is a good thing to put a collar of stiff paper around the layer cake pan so as to have an even cake. The collar should be about an inch higher than the pan. When cool, put the layers together with the following filling: 1 y Cups White Sugar H Cup Candied Cherries, Halved 2 Egg Whites H Cup Shredded Cocoanut y Teaspoon 6 Tablespoons Water y 2 Cup Candied Pineapple, Chopped 1 Tablespoon Crown Brand Com Syru f Vanilla 3 Egg Whites y Cup Butter \ l /2 Cups Flour 1 Cup Milk 1 Teaspoon Vanilla Cook sugar, water and corn syrup until they form a soft ball in cold water (240 degrees), add vanilla and then pour in a thin stream on the stiffly beaten whites, and beat until stiff enough to spread. Reserve two-thirds of frosting for top and sides and stir the cocoanut and fruit into the remainder. Put between layers and then ice all over with plain icing. ('T s ^ s j= ./^ Tlhe CANADA STARCH CO. LimitedT N^ . Orange Layer Cake 1 Cup Sugar A Cup Water 2 Whole Eggs \A Cups Sifted Pastry Flour A Cup Marola 1 Egg Yolk Juicb and Rind of an Orange 3 Teaspoons Baking Powder A Teaspoon Salt Beat egg yolks with sugar and 1 tablespoon of water for 1 minute with a Dover beater. Add the grated rind and orange juice to the rest of the water, then sift all the dry ingredients together. Beginning with the dry ingredients, add the liquids and the dry ingredients alternately to the batter until all of each is used. Fold in the stiffly beaten whites and bake in oiled layer pans in a moderate oven, — from 350 to 375 degrees. Put the layers together with orange filling made as follows : A Cup Sugar A Teaspoon Salt 1 Tablespoon Marola 3 Tablespoons Benson’s Corn Starch 1 Tablespoon L Egg 1 Teaspoon Flour A Cup Water Juice and Grated Rind of Orange Lemon Juice Mix dry ingredients with Mazola and then add water and cook about 15 minutes or until thickened. Beat egg slightly and add to cooked mixture. Add orange juice with grated rind and lemon juice. When cold, spread between layers and use plain white frosting on top decorated with quarters of orange, carefully peeled. 76 juft. The CANADA STARCH CO. Limited Chocolate Cake 3 Eggs ! Cups Sugar 1 Cup Milk A Oz Unsweetened CHOCOLATE U Cup Boiling Wathk \ y ^ Cups Flouk 3 Teaspoons Baking Fowdhk l /i Cup Ma? s ola 1 Teaspoon Salt Beat the yolks well and beat in the sugar. Dissolve ihe chocolate in the boiling water, add to the eggs md sugar then add the milk. Sift twice the baking powder, the salt and the flour, add them to the mix cure. Beat the whites until very light, into snow, then fold into the mixture, and last of all add the Ma-ola, stirring well to mix thoroughly. Cook in a hot oven for 25 to 30 minutes 77 The CANADA STARCH CO. White Fruit Cake 1 Pound White Sultana Raisins yi Pound CandieC or Pre- served Pineapple 1 Cup Ma^pla Cup Crown Brand Com Syrup ]/2 Teaspoon Soda 1 Teaspoon Salt y /2 Cup Shredded Citron Peel 1 Cup Chopped, Blanched Almonds 1 Cup Sugar 1 Tablespoon Lemon Juioe 2 Cups Flour 1 Teaspoon Cream opTartar 7 Egg Whitps Cream Ma^ola and sugar and add syrup with lemon juice. Sift flour with salt, soda and cream of tartar. Alternate sifted dry ingredients with the stiffly beaten whites of egg and then stir in the fruit and nuts which should have been washed, dried and then rolled in flour. Steam the cake for 4 hours and then bake in a slow oven for half an hour. Many cooks add the prepared fruit to the mixed dry ingredients in the sifter and simply sift the flour into the batter, adding the fruit at the end. Devil’s Food Cake 2 Cups Brown Sugar Teaspoon Salt yi Cups Sour Milk ]/a, Cup Bt ns on s Com Starch 1 Teaspoon Baking Powder 6 Tablespoons Ma^ola 3 Yolks 2 Cups Flour 1 Teaspoon Soda 2 Squares Bitter Chocolate yi Cup Boiling Water Cream the Mazola until light, then gradually beat in 1 cup of sugar. Add the well-beaten yolks and then beat in the rest of the sugar. Melt the chocolate in a double boiler with the boiling water and when thick add to the sour milk. Sift the flour and corn starch with the soda, baking powder and ]/ 2 teaspoon of salt and add to the mixture alternately with the liquid which has been allowed to cool. Bake in moderate oven in well-oiled pans (350 degrees). Q///- t 78 ) ''The CANADA STARCH CO Limbed Light Fruit Cake 1 Cup Ma^ola 1 Cup Milk 1 Teaspoon Baking Powder l /2 Cup Benson s Corn Starch 5 Eggs 1 Cup Almonds, Blanched and Shredded y Pound Candied Cherries, Halved 1 Cup Seeded Raisins 1 yi Cups White Sugar 3 Cups Flour 1 Teaspoon Salt 3<4 Teaspoon each of Lemon, Vanilla and Almond Extracts 1 Cup Shredded Citron Peel yi Pound Finely Shredded, Canned Pineapple Beat Mazola and sugar together until light, then add the well-beaten yolks and continue beating until sugar is dissolved. Sift the dry ingredients together and add to the batter with the cleaned and well-dried fruit alternately with the milk. Add the flavouring with the well-beaten whites of eggs and bake in a moderate oven in well oiled pans for one or two hours or until the cake leaves the sides of the pan. Ice with white boiled icing. Orange Cake 1 Cup Sugar 2 Eggs 2 Cups Flour 1 Teaspoon Bakino Soda A Pinch of Salt Cup Mazola 1 Cup Sour Cream Cup Benson s Corn Starch 1 Teaspoons Baking Powder 1 Cup Raisins riNLH ur 1 Large or 2 Small Oranges, Unpeeled, put through Food Chopper twice Cream sugar and Mazola and beat with eggs until verv light Sift dry ingredients and mix in cleaned and dried chopped raisins and minced orange. Add the dry ingredients to the batter alternately with the sour cream and bake in shallow pan for about half an hour. The oven should be moderate, about 350 degrees. r [ 79 ] ^rc The CANADA STARCH CO. Limited Apple Sauce Cake Cups Apple Saucil, Unsweetened 1 Cup Ma^ola 1 Cup Raisins 1 Teaspoon Allspice 1 Teaspoon Ground Cloves \% Teaspoons 13a*; ing Soda 2 Cups Brown Sugar 1 Cup Currants 1 Teaspoon Cinnamon 4 Cups Flour A Pinch of Salt Mix the apple sauce with the Mazpla and the sugar, rhen stir in the cleaned raisins and currants. Sift the spices, salt and flour together and gradually beat into the mixture. Bake in an oiled, rather shallow, pan in a moderate oven. Cream Sponge Cake 4 Eggs 3 Tablespoons Cold Water 2 Teaspoons Baking Powder 1 Teaspoon Flavouring of Any Kind 1 Cup Sugar 2 Tablespoons Henson ' s Corn Starch A Pinch of Salt Flour Beat yolks with water until thick and lemon- coloured, then beat in sugar and beat for at least 2 minutes. Put corn starch into cup and fill' up cup with flour, add other dry ingredients and sift together Add the sifted dry ingredients to the batter and then fold in the stiffly beaten whites and the flavouring Bake for 30 minutes in a moderate oven Coffee Cake 1 Cup Sugar 1 Cup Raisins yi Cup Crown Brand Corn Sirup 2 Eggs 1 Teaspoon Cinnamon Beat eggs and sugar until very light, then add the syrup and stir in the flour sifted with the other dry ingredients and mixed with the cleaned and dried raisins, add the coffee with the Ma^ola and bake in a rather quick oven until the cake leaves the sides of the pan 2 Cups Flour yi Cup Ma^olci yi Cup Strong Coffee 1 Teaspoon Soda % Teaspoon Nutmeg f 80 ] 6^5sP /// Tt he CANADA STARCH CO. LimitedT ^ ss/D Date Cake Jk \ Cup Ma^ola y £ Cup Sour Milk 1 Cup Sugar 1 Orange 1 Egg 1 Teaspoon Soda 1 Cup Dates 1^4 Cups Flour ]/i Teaspoon Salt Beat the Mazda, the egg and the sugar together until light. Alternate the dry ingredients sifted to- gether with the sour milk. Add the stoned and quar- tered dates to the flour mixture before adding to the batter. Last of all, add the orange which should have been put through the food chopper twice. Bake in a rather moderate oven for about 40 minutes or until the cake leaves the sides of the pan. Southern Crullers 1 Well-Beaten Egg 1 Tablespoon Masala 3 Tablespoons Sugar l A Teaspoon Salt A Pinch of Cinnamon A Pinch of Nutmeg Flour Add Mazpla with well-beaten egg to the sugar and mix well, then stir in the spices and the salt and enough flour to make a rather stiff dough, the quan- tity depending on the size of the egg and the nature of the flour Roll out one-fourth inch thick and cut into strips, three and one-half inches by two and one- half inches, making five slits to within one-half inch of each end. Lift by three of the slits and drop into hot Mazda and fry a rich brown . Drain on brown paper and sprinkle with sugar. t 81 ] / =u*^c! -/^ TThe CANADA STARCH CO. L i m, t e d f Delicious Cream Cookies 1 Cup Mazola 2 Cups Brown Sugar 4 Beaten Eggs 1 Cup Nut Meats l /2 Cup Chopped Raisins 1 Teaspoon Vanilla 4 Cups Flour Cup Sweet Cream J/4 Cup Crown Brand Corn Syrup 1 Teaspoon Lemon Essence 1 Teaspoon Salt y Cup Benson s Corn Starch 4 TeaspoOxNs Baking Powder Cream the Mazola with the sugar and then add the eggs and beat until light. Mix the cream with the corn syrup and add to the batter alternately with the dry ingredients sifted together and mixed with the nuts and raisins. Flavour and drop by spoonfuls on buttered baking pans and cook in a moderate oven (350 degrees). Bismarcks A Cup Ma-yla 1 Cup Flour 1 Cup Water 4 Eggs Bring water and Mazola to a boil and then stir in the flour, all at once. Stir vigorously until the dough leaves the sides of the pan, then count fifteen; after which beat in the eggs, one at a time. Drop by spoon- fuls into deep hot Mazola and fry until well puffed. Drain on brown paper and cut a slit into the side of each. Fill with jelly and sprinkle with icing sugar. Sure Smiles 3 Eggs 2 Tablespoons Mazola 2 Teaspoons Baking Powder 1 Cup Milk 1 Cup Sugar Flour Beat eggs well and then beat in sugar and Mazola. Add the flour sifted with the baking powder alter- nately with the milk, using enough flour to make a rather stiff batter. Drop from a teaspoon into hot Mazola and cook like doughnuts until a rich brown. Drain on brown paper. e^= [ 82 1 ir id iftcr )on- Fed. * of 'a- f- a >t !. Doughnuts 3 Tablespoons Mazola 2 Eggs 1 Teaspoon Nutmeg y-i Cup Benson s Corn Starch 1 Cup Milk VA cups Sugar 3 Teaspoons Salt j/2 Teaspoon Cinnamon 4 Cups Bread Flour 4 Teaspoons Baking Powder Ma^ola for Frying Add the beaten eggs to the given quantity of Ma^ola and then beat in the sugar. Alternate the dry in- gredients sifted together and the milk. Roll lightly until about 3 inches thick and cut with a doughnut cutter and fry in deep Mazola until a rich, golden brown. They always get slightly darker after they are removed from the oil. [ 8 ) ] ^ CANA DA _5_T ARCH C Q_ _j_j_ri Potato Doughnuts ^4 Cup Sugar 1 Cup Freshly Boiled, Mashed Potatoes 3 Teaspoons Baking Powder 1 Teaspoon Salt Cream eggs and sugar and then add the Mazpla and stir in the potatoes and the milk. Sift the flour with the baking powder and the salt and add to the mix- ture. Although this makes quite a soft dough, one should not add more flour. Roll out the dough very lightly to about one-half inch in thickness and cut into shape, then fry in Maxola at about 375 degrees. If no thermometer is at hand, the oil is hot enough when it browns a cube of bread in 60 seconds. The potatoes should not be added to the batter until they are cold. 4 Tablespoons Ma^ola 3 Eggs X Cup Milk 2^2 Cups Bread Flour Bran Muffins 2 Cups Bran 3 Teaspoons Baking Powder \yi Cups Milk 1 Tablespoon Ma^ola yi Cup Benson s Golden Syrup 1 Cup Flour 1 Teaspoon Salt 2 Well-Beaten Eggs yi Cup Seeded Raisins (not necessary) Beat syrup and Mazola until light and foamy, then add eggs and continue beating until like whipped cream. Sift flour with baking powder and salt, sifting three times. Combine bran with syrup and egg mixture, then alternate the flour and milk into the batter. Bake at once in a moderate oven and un- mould on cake rack as soon as baked. Have pans, oven and flour all ready before beating eggs, other- wise the muffins will lose their lightness. [ 84 ] T he CANA D A STA R C H CO. Limited Southern Corn Muffins 3 Well-Beaten Eggs )/i Cup Brown Sugar 2 Cups Corn Meal 1 Teaspoon Salt 1 Teaspoon Baking Powder ]/2 Cup Benson s Golden Syrup 1 Cup Sour Milk 1 Cups Flour 1 Teaspoon Soda Sift the dry ingredients together and then mix the liquids with the well-beaten eggs. Add the liquids to the dry ingredients and stir until well blended. Bake in hissing hot, oiled gem pans, in rather hot oven. Jam Jams 6 Tablespoons Crown Brand Corn Syrup 1 Cup Brown Sugar 1 Teaspoon Vanilla or Lemon Extract 2 Eggs 1 Cup Ma^ola 2 Teaspoons Soda Flour Cream Mazpla and sugar and then add well-beaten eggs syrup and flavouring. Sift soda with 1 cup flour and then add enough flour to make a stiff dough that may be rolled very thin. Cut into small shapes and put together with jam between them. These make a very daintv five o clock tea cake. Cocoanut Puffs 1 Cup White Sugar 2 Cups Cocoanut, Shredded Vanilla to Taste Whites of 3 Eggs 1 Tablespoon Benson s Corn Starch Add the sugar to the stiffly beaten egg whites very gradually and then cook the mixture over steam until a crust forms on the bottom and sides of the pan. Re- move from fire and add the other ingredients. Drop bv spoonfuls on oiled inverted pans and bake rather quickly to a golden brown (350 degrees or moderate oven). [ 85 ] r The CANADA STARCH CO. Limited 4^0 Fig Cookies 1 Cup Brown Sugar 3 Cups Flour 1 Tablespoon Lemon Juice Grated Rind of Half a LemoxN Cup Sour 1 Teaspoon Soda ]/2 Cup Marjla 2 Teaspoons Ginger 1 Tablespoon Benson s Golden Syrup Milk (scant) Cream Ma^ola and sugar, add syrup and lemon juice and rind. Sift the flour, ginger and soda, and alter nate with the sour milk into the batter. Roll very thin and put together with the following filling: K Found Finely Chopped Figs 2 Tablespoons Benson's H Cup Cold Water Golden Syrup Boil until soft and mash with a wooden spoon. To make cookies very thin, the dough should he put into the ice-box until stiff and cold, then rolled out a little at a time, using as little flour as possible. Date Delights Large Cups of Flour Cups Rolled Oats 1 Cup Brown Sugar 1/^ Cup Mazola 1 Teaspoon Salt 1 Teaspoon Baking Soda Rub Mazo l a into flour as for pastry, then stir in soda and salt with the rolled oats Add sugar and mix thoroughly. Spread the mixture in a flat baking pan or pie tin until about half an inch thick, then spread with a filling made as follows : 2 Pounds Stoned Dates Cup Brown Sugar 1 Cup Water Add water and sugar to stoned dates and boil briskly until soft. Mash with a wooden spoon and use as filling. Cover the date filling with another layer of dough and bake in a moderate oven until a light yellow. Figs may be used in the same way, instead of dates O M ' - ASQi^i =^s\£) /// Tlhe CANADA STARCH CO. LimitedL ^, =u^5) Macaroons 1 Tablespoon Benson's Com Starch 3 Egg Whites ]/2 Teaspoon Almond Extract 1 Cup Chopped Walnuts 1 Cup Fruit Sugar % Teaspoon Salt 1 y 2 Cups Shredded Cocoanut 1 Cup Cornflakes J4 Cup Chopped Candied or Maraschino Cherries Mix the corn starch with the sugar and beat the mixture gradually into the very stiffly beaten whites of the eggs Cook in double boiler for about fifteen minutes or until thickened, then add salt and flavour- ing and fold in the cocoanut, the cherries, the nuts and the cornflakes. Drop by the spoonful on a pan generously sprinkled with corn starch and bake for about 20 minutes in a slow oven (300 degrees). Oatmeal Macaroons 2 Teaspoons Ma^ola A Cup Sugar , „ 1 Cup Rolled Oats 1 Egg a c y A Cup Cocoanut, Suhedded A pinch of Salt ]/ 2 Teaspoon Vanilla Beat egg, MazpLi and sugar until light then stir in rolled oats salt and cocoanut. Flavour with vanilla and drop from a spoon on an oiled pan and bake in a rathei warm oven, about 375 degrees. Cocoanut Macaroons 3 Eggs Pound Cocoanut 1 Teaspoon Vanilla Beat whites of eggs gradually, beating a ^ • i /-/rron til mixed with cocoanut for 13 minutes. Add on unbuttered brown to a delicate brown dipped into boiling w 1 Cup Sugar 2 Tablespoons Benson s Corn Starch until very stiff, then add sugar the time Beat in corn starch and steam in a double boiler vanilla and drop by spoonfuls paper and bake in a slow oven Lift off the paper with a knife ater 1 I 87 ] r /// T Th„ CANADA STARCH CO. L I m i t e d Soft Gingerbread 1 Egg 1 Cup Sour Cream Y Cup Crown Brand Corn Syrup 1 Teaspoon Soda 2 Teaspoons Baking Powder 1 Cup Brown Sugar l / A Cup Molasses 3 Cups Flour 1 Teaspoon Salt 2 Teaspoons Ginger 2 Teaspoons Cinnamon Beat together the egg and the cream, then add syrup and molasses and beat again until light. Add the dry ingredients sifted together and a few raisins or dates, if so desired. Bake in a shallow pan well oiled and dredged with flour. The oven should be moder- ate, about 350 degrees. Ginger Snaps 1 Cup Benson's Golden Syrup 1 Cup Sugar y Cup Mazola 5 Cups Flour 1 Teaspoon Baking Soda 1 Tablespoon Ginger H Cup Boiling Water y 2 Teaspoon Salt Mix sugar, Mazola , salt, syrup and boiling water, then stir in the sifted flour with the ginger and the soda. Roll into balls when cool and bake on an oiled pan in a moderate oven for 15 or 20 minutes (350 degrees). They should flatten out in cooking. If they do not do so, add a little more boiling water to the dough. Ginger Crisps 6 Tablespoons Benson s Golden Syrup \y Cups Flour 1 y Teaspoons Ginger t Teaspoon Allspice y Cup Brown Sugar 6 Tablespoons Mazola V \ Teaspoon Soda y Teaspoon Salt Heat the sugar, Mazola and syrup until the sugar is dissolved. Cool and add the dry ingredients sifted together. Chill well and then roll out very thin, add- ing as little flour as possible. Place on oiled pan and bake in a brisk oven from 6 to 9 minutes. [ 88 ] /// 7t he CANADA STARCH CO. LimifedT ^^S^ Cheese Straws 3 Tablespoons Is/iaxpla ]/2 Teaspoon Salt 1 Cup Grated Cheese A Dash of Red Pepper or 1 Cup Pastry Flour Cayenne Rub the Mazola into the flour with the cheese^ Season and mix with just enough ice water to bind the flour and M.azpla. Roll out and cut into strips 3/2 inches by 1 inch. Bake for about 10 minutes in a quick oven. Some cooks glaze the straws with beaten egg and milk before baking them to make them glossy. Old Fashioned Johnny Cake ]/ 2 Cup Sugar 3 Tablespoons Benson s Golden Syrup 3 Tablespoons IS/lazola 1 Cup Corn Meal 1 Egg 1 Cup Milk 1 Cup Flour 1 Teaspoon Salt 3 Teaspoons Baking Powder Sift all the dry ingredients together and then add the liquids mixed with the well-beaten egg. Pour into hissing hot, oiled pan and bake at 400 degrees for about 20 minutes. This is delicious served warm with Benson’s Golden Syrup. Shortbread 2 Tablespoons Bensons Corn 1 Cup Butter Starch ^ Tup Icing Sugar 3 Scant Cups Flour Work corn starch and sugar into creamed butter i T t~i dually knead in flour. Roll out into a round th ?nmch edges to make a fancy border. Prick with fork P and cStinto eight pieces like a pie. Bake in a moderate oven for 20 minutes or more. It will be a light fawn colour when done. =ss=s5^vS> /fr/ T The CANADA STARCH CO, LimitedT ^, Buckwheat Cakes 4 Cups Buckwheat Flour l/ 3 Cup Benson ' s Com Starch 2 Teaspoons Salt y Yeast Cake x /i Cup Lukewarm Water 1 Tablespoon Crown Brand Corn Syrup 2 Cups Lukew arm Water 2 Tablespoons Ma^ola l /2 Teaspoon Soda Add Crown Brand Com Syrup and yeast to the one-half cup lukewarm water and when dissolved add to the two cups lukewarm water. Sift together buckwheat flour and corn starch and add to liquid. Beat thor- oughly and set away in a warm place to rise over night. In the morning add the Ma^ola , salt and soda. Beat thoroughly and bake on a hot griddle oiled with M.a%pla [ 90 i The CANADA STARCH CO. L.mited Popovers 2 Eggs V * Teaspoon Salt 1 Tablespoon M < v?oia 1 Cup Milk 1 Cup Sifted Pastry Flour Beat eggs until light and thick, then combine with milk and A \axola and pour into the dry ingredients, beating until smooth and light Poui into hissing hot, well-oiled popover pans and cook in 450 degree oven from 30 to 35 minutes. Upside Down Cake 4 Tablespoons Butter 1 Can Pineapple 1 Cup White Sugar 1 Cup Milk ]/ 2 Cup Benson' s Com Starch 4 Tablespoons Brown Sugar 1 Cup Crushed Nuts y 2 Cup Butter 1 Cup Flour 1 Tablespoon Baking Powder 3 or 4 Egg Whites Melt the 4 tablespoons butter and brown sugar in a frying pan until a rich golden brown, taking care that they do not burn. Lay the slices of pineapple in the caramel thus prepared and then cover with the batter made as follows: Cream the X A cup butter and add sugar gradually, beating until smooth and light. Sift the dry ingredients and then alternate them with the milk into the creamed mixture. Fold in the stiffly beaten whites of esres and bake in moderate oven (350 degrees). When rhe cake leaves the sides of the pan, turn out on a plate and garnish with the chopped nuts and whip- ped cream ^ASCO^^ f 91 1 */// c The CANADA STARCH CO. L.mited Potato Flour SpongeXake 4 Eggs 1 Teaspoon Baking Powder ^ Cup Sugar 2 Teaspoons Lemon Juice ^ $4 Cup Casco Potato Flour ]/i Teaspoon Vanilla [$( Teaspoon Salt Beat whole eggs with slightly warmed sugar until B very light, then fold in flour sifted with baking • k powder and salt. Add lemon juice and vanilla, and ' ; W bake in oven 300 degrees. mi Crumpets 1 Tablespoon Butter 1 Egg 2 Tablespoons Bensons Teaspoons Baking Powder Golden Syrup . 1 1 /4 Cups Flour 2 Tablespoons Sugar Beat ingredients into a batter and let stand until light (30 mins.) Fry by tablespoonfuls in a waffle iron or frying pan; oil the pan lightly before using. ■t r -r Pastry I N this too, the dough should be handled as little as possible and kept cool until time for the oven. A pinch of baking powder added helps to make it light. Left over, uncooked pastry may be kept for two or three days if placed in a covered glass jar in the refrigerator. Use only sufficient water to hold ingredients — too much water makes it tough, shorten- ing makes it light. Prick the bottom layer of your pastry to save it from blistering. Use one-quarter to one-third less Mazola than lard or compounds in making pastry. — T x ~ / A h e C ANADA_ST_A_RC_M I Excellent Pie Crust X Cup Ma Z ola -X Teaspoon Salt V/i Cups Pastry Flour X Cup Boiling Water i / 2 Teaspoon Baking Powder Blend the Ma Z ola and water in a mixing bowl then add to the flour sifted with the salt and the baking powder. The crust is ready to use as soon as mixed. Pie Crust 2 Cups Sifted Pastry Flour yi Teaspoon Salt Cup Mazo la Y Cup Ice Water Add IMazola to flour and salt and work together undated, then add enough tee water to hold ,0 C £ kktti P r^aXV » «**»*« cil. needed. Lemon Banana Pie _ w.trb Juice of a Lemon 1 Cup Boiling Water J ^ , r,ttter 1 Beaten Egg 1 Tablespoon 2 Tablespoons Benson's Corn Bananas ***$ Whipped Cream 1 Cup Sugar A - t „ uipsooons corn starch to 1 cup sugar and Add 2 tablcsp s ^ water Cook in double ?' ir i ‘"for ten minutes, then add the juice of a large bo, let for ten ”> Bcat in the egg and spread lemon and tne s h e ll. Cover with sliced good layer tn b k ^ lemon filling and top with bananas, then slightly sweetened whipped bananas, cuvu cream. OX#* r < 3' s Hs# I '/£-inch apart). Set in fairly hot oven until marshmallows are puffed and slightly browned. This filling may be used to make a very attractive dessert without pastry Cherry Pie 2 Cups op Pitted Cherries 2 Egg Yolks 2 Tablespoons Benson's Corn 1 Cup Cherry Juice Starch ^ Cup Sugar 1 Teaspoon Butter Beat the yolks with the sugar and dissolve the corn starch in the cherry juice with cherries, then cook the two mixtures together in a double boiler until thick. Add the butter and pour into pie crust, previously cooked. Pile meringue on top made by adding 2 tablespoons sugar to the stiffly beaten whites of 2, eggs. Brown in a rather hot oven and serve either hot or cold. J//X ASG^ ( 94 ] -■ /// fTh B CANADA STARCH CO. L, n. ind Lemon Pie Grated Rind of 1 Lemon 1 Cup Sugar 3 Tablespoons Fi.our 3 Tablespoons B'„.n s C.n, ] ^ Starch 1U Cups Boiling Water - Eggs iX Cup Lemon Juice : r u fi our salt and corn starch and stir . MlX h X r ii« wa«r ’ Cook in double- boiler until TV^hen add the well-beaten yolks and cook 2 thick, then a cool ^ thc lemon JU1CC and minutes longed' Tum intQ a baked pie shell and cover ' hh meringue made by beating the egg whites until W A rhen beating in 4 tablespoons sugar. Some S “fks add K teaspoon baking powder to the meringue wkh good Jesuits. Brown the meringue in rather a hot oven. . CANADA STARCH CO. Limitedf N^ p Floradora Pie 2 Cups Pineapple Cut in Small Dice 3 Tablespoons Butter 3 Tablespoons Benson ' s Corn Starch Cup Sugar 4 Yolks Juice and Rind of 1 Lemon Si Teaspoon Salt 1 Cup Cocoanut Blend the sugar with the corn starch and add to the melted butter. Stir in the other ingredients and cook until thick in a double boiler. Put into a baked crust and cover with meringue. Boy’s Favourite Pie Pastry Shell : Cup Mafola 1 Cup Flour 1 Teaspoon Benson's Com H Teaspoon Baking Powder Starch Cold Water to Mix. Make pastry fairly stiff, roll out and place in pie )an. While still uncooked, put in the following illing: yi . Cup Fine Bread Crumbs ] Tablespoon Melted Butter yi Cup Ground Cornflakes 1 Cup Benson's Golden Syrup Bake in fairly quick oven. Butterscotch Pie 1 yi Cups Brown Sugar 2 Tablespoons Butter 2 Beaten Yolks 2 Cups Scalded Milk TyS Tablespoons Benson s Corn Starch M Cup Cold Water 1 Teaspoon Vanilla Boil the sugar, water and butter to 240 degrees and then add to scalded milk and stir until dissolved. Add yolks and corn starch blended with 4 tablespoons cold water and cook in double boiler until thick. Cool and pour into baked pie shell. Make meringue by adding 2 tablespoons powdered sugar to the beaten whites of 2 eggs. The vanilla should be added to the butterscotch mixture just before pouring it into the pastry shell. Brown the meringue in a rather hot oven. t *6 ] ^ss\!D /// fthe CANADA STARCH CO. LimitodT ^^ Carrot Pie 2 Cups Grated Carrot 1 Tablespoon Crown Brand Corn Syrup 2 Teaspoons Cinnamon 4 Eggs 1 Cup Sugar 2 Cups Milk 2 Tablespoons Mazpla 1 Teaspoon Ginger 1 Tablespoon Benson s Corn Starch A Pinch of Salt Mix the corn starch with the syrup and the beaten yolks, then stir into the carrots and add the spices, sugar and salt. Bake in a single crust for about 30 minutes or until firm in the centre. Add 3 tablespoons sugar to the stiffly beaten whites of the eggs and pile the meringue on top of the pie. Brown in a rather hot oven and serve either hot or cold. This recipe sufficient for two medium-sized pies. Apricot Custard Tarts 1 Tablespoon Benson s Com Starch 1 Cup Scalded Milk Y Teaspoon Vanilla 3 Tablespoons Sugar 2 Egg Whites Y Cup Sugar yi Teaspoon Salt 2 Egg Yolks Yl Cup Mashed Stewed Apricots y 7 Teaspoon Lemon Juice Mix and sift together the first quantity of sugar thfsalt and corn starch, then gradually add hot milk and cook in a double boiler until thickened Add well- beaten yolks and cook for a minute longer. Stir n D 11 onrf cool Pour the mixture into previously baked tart shells and cover with meringue made by b i i- „ the cold stewed apricots mixed with the dd f nuantity of sugar and the lemon juice to the S S b«ten whites *of eggs and beating until the mixture holds its shape. Brown slightly in a rather hot oven. [ 97 ] r /// T The CANADA STARCH C O. LimitedT^ Apple Custard Pie 2 Cups Unsweetened, Apple yl 'T 'e aspo o n Ginger Sauce 2 Eggs Y Cup Sugar 1 Tablespoon Benson s Corn 1 Tablespoon Crown Brand Starch Corn Syrup 1 Teaspoon Cinnamon A Pinch of Salt Add well-beaten yolks to strained apple sauce and beat well. Add sugar blended with corn starch, then syrup, cinnamon, ginger and a good pinch of salt. Pour the mixture into a partially baked crust and cook in a moderate oven until firm, then, when cool, cover with meringue and’ brown in the oven. Montgomery Pie Juice and Grated Rind of 2 Lemons Y Cup Sugar yi Teaspoon Salt Y Cup Crown Brand Corn Syrup Y Cup Cold Water Cups Sugar 2 Eggs 1 Cup M.a%pla 1 Teaspoon Baking Soda 1 Cup Sour Milk 3 Cups Flour Line two pie tins with rich crust and fill with the corn syrup mixed with the grated rind and the lemon juice, cup sugar, the salt and the cold water. Cream the cups sugar with the Mazola and then beat in the 2 eggs. Sift the flour with the baking soda and then alternate it with the liquid. Pour the batter thus made over the lemon filling in the pie shell and bake in a moderate oven. Edwardsburg Tarts 3 Eggs 1 Cup Brown Sugar 1 Cup Crown Brand Corn Syrup 1 Tablespoon Butter 1 Tablespoon Vinegar Y Teaspoon Salt Combine all the ingredients and pour into unbaked crusts. Sprinkle nutmeg on top and bake in moderate oven until firm in centre. [ 98 ] CANADA STARCH CO. LimitedT^^ ss/~2\ Beverages A COLD drink should be served in glasses with ice. A hot drink should be piping hot and served in cups. The making of beverages is one of great pos- sibilities. Jellies that have not set are excellent foundations, or any fruit jelly. This s ou £ solved in a little warm water and mixed with any ot the following: Lemons, oranges, lime = juice, F juice, crushed fresh fruit, ginger ale, soda water, o freshly made tea that has been cooled. Lemon Syrup 6 Lemons 1 Cup White Sugar 1 Cup Lily White Syrup Add the graced rinds of the lemons^co thence qurte cool, stir into the fruit and rind mixture wil i ma ke a de- licfous d'Sk on a hotV and is far superior to any- thing one may buy. Hot Fruit Nectar t a/ Cup Benson s Golden Syrup 1 Cup Pineapple Juice /4 2 Cups Grape Juice 2 Egg Whites Tuice op 1 Orange 1 Cup Cold Orange Pekoe Tb , A ii rhr iuices with the tea and syrup, add Combine all tl ) a boil, then, if necessary, the flav0un " a S st a e nd p 0 ur S this mixture slowly over the sweeten to ta • f beating rapidly all the b ' a “ n *on« in cofee cups, king sure how- time. taste the nectar first, as some fruit is ever, always t § and thc nectar may not be ”w°e r e e t enough. It may be diluted with water if too strong. Juice of 1 Lemon yi Teaspoon Cinnamon Sugar i f not sweet enough TO SUIT ONE S TASTE [ 99 1 GT' S ^ S ^ _ y^ T The CANADA STARCH CO. Limited^ N^y f An Energizing and Refreshing Drink P[A 1 Two-pound Can Benson s 4 Cups Boiling Water Golden Syrup 2 Lemons gfot Stir the syrup into the boiling water and add the lemon juice as well as the grated rinds. Boil for five minutes, then strain and cool. Syrup Posset for Bad Colds 1 Cup Milk Cup Benson s Golden Syrup j[ Boil the milk and add syrup, letting the mixture boil for 1 minute or until it curdles. Serve hot on A retiring. It may be strained if preferred. T This posset induces perspiration and is a good re- - medy for a severe cold if taken the last thing at night. Lemonade Syrup 5 Cups Crown Brand Corn Syrup 1 Ounce Citric Acid (Tar- 3 Lemons taric Acid may be used 1 Teaspoon Lemon Extract as well) 3 Cups Boiling Water Pour boiling water over the grated rinds and the juice of the lemons. Add syrup and stir well. When cool, add lemon extract and citric or tartaric acid and stir until well dissolved. Bottle and use 2 or 3 table- spoons of this syrup to a tumblerful of water. Tartaric and Citric acid may be used in equal proportions if so preferred. Q / zfi == ■ • - ^ ^ASq5 T% ^--- t t [ ioo 1 Down East Taffy , c 3 / Cup Crown Brand Com Syrup VA Cups Sugar /4 1^ Teaspoons Glycerine ^ TbIspo^Salt 1 X Teaspoons Root Beer Tablespoon Mazpla Extract Roil the svrup sugar, water, salt and glycerine tog B e°f : uU and “Surt Everton Toffee 6 Tablespoons Ma^ola 2 Cups Brown ^gar (14 . 0 unce) Can of Condensed 3 Tablespoons Crown Brand K M[lr Corn Syrup y T t a 1 Teaspoon Vanilla mix a1 ,' on the thermomet iled t in and mark into squares minutes. Pour on 1 ^ cQoked tQ a higher degree, while cooling- referred The toffee will always k had whcn droppcd into cold water. Puffed Rice Balls p 1 Cup Benson s Golden Syrup \ Suo*» 1 V,»»« „ ° P M Ihe ingredients except the puffed rice until Bo11 a £ brittle when dropped into cold water, th /d S rIceU S just enoughTo mix. Mould into balls with oiled hands. The CANADA STARCH CO. Limited Salt Water Taffy 1 Cup Denson's Golden Syrup 1 or 2 Tablespoons Mm z_ola 1 Tablespoon Benson's Corn 1 Teaspoon Salt Starch Flavouring to suit one's H Cup Water Taste 2 Cups White Sugar Add syrup mixed with Mazola and water to the sugar blended with the corn starch and cook until a little dropped into cold water forms a soft ball. Add salt and flavour to taste. Pour on oiled plates and when cool enough, pull until a light golden colour. Pulled Syrup Candy 1 Cup Benson's Golden Syrup 1 Cups Brown Sugar 1 Cup Water 2 or 3 Tablespoons Mazola Tbaspoon Salt Cook everything but the Mazola until very brittle when dropped into cold water. Add Mazola and pour on oiled platter. When cool, pull until a light golden colour and cut into pieces with a pair of scissors. Puffed Rice Crisps 1 Cup White Suoar 1 Box Puffed Rice yi Cup Water y 4 Cup Crown Brand Corn Syrup 1 Tablespoons Vinegar Teaspoon Salt 1 Tablespoon Butter Boil all the ingredients, except the puffed rice, to 240 degrees on the sugar thermometer or until a little will be brittle when dropped into cold water. Mix with the puffed rice and pour into oiled pans to cool. Cut into squares before quite cold. l 104 ] ==^s\£) 1 /y/ Tlhe CANADA STARCH CO. LimitedT ^ r Velvet Kisses 1 Cup Crown Brand Corn Syrup 3 Cups Sugar 1 Cup Boiling Water Cup Ma^ola 3 Tablespoons Vinegar yi Teaspoon Cream of Tartar % Teaspoon Soda }4 Teaspoon Flavouring Cook sugar, water, syrup and vinegar in large saucepan and when they begin to boil, add cream of tartar and cook until when a little of the syrup is dropped into cold water, it is brittle. Stir frequently and when nearly done, add soda, flavouring and Mazola. Pour out on well-oiled pans and when cool enough pull until a light golden yellow. Flavour while pulling. Cut with scissors into small pieces and wrap in oiled paper. Cream Fondant (Uncooked) 2 Tablespoons Heavy Cream 1 Cup Icing Sugar 1 Tablespoon Crown Brand Corn Syrup A Good Pinch of Salt Mix the ingredients well and add colouring and flavouring to suit one s fancy. If not stiff enough, add icing sugar to give the consistency desired. Form into bon-bons and decorate with cherries, nuts or cocoanut. Pralines 1 Cup Brown Sugar 3 Tablespoons Crown Brand Corn Syrup 3 Cups Evaporated Milk 2 Cups White Sugar 1^2 Cups Nuts Combine all the ingredients except the nuts and cook until a little dropped into cold water will form a soft ball. Add nuts and beat until stiff and creamy. Drop from the end of spoon on to oiled paper or an oiled dish or pan. This quantity makes about one and three-quarter pounds of candy. The CANADA STARCH CO. Limited Cream Fondant 2 Cups White Sugar 1 Tablespoon Benson's Golden 1 Cup Heavy Cream Syrup A Good Pinch of Salt Cook the sugar, cream and syrup in large saucepan until they form a soft ball or 238 degrees on the candy thermometer. Wash all crystals from the side of the pan with a cloth dipped into cold water and stir con- stantly as the mixture burns easily. When the proper point is reached, pour the cooked syrup on a large platter moistened with cold water and allow it to cool until it holds the imprint of one’s fingers, then work with a spatula until creamy. When set, scrape up from the platter and knead with the hands for about five minutes, then set away in a covered jar to ripen for at least a week. It will keep in good condition for several weeks. The above fondant may be used in hundreds of ways to make bon-bons. It may be used to stuff dates, to form centres to be dipped into chocolate, it may be coloured and cut into squares or formed into balls and decorated with nuts or rolled in cocoa or cinna- mon. To make a chocolate fondant, add 2 squares of melted chocolate and teaspoon vanilla to the above recipe, and when cooked pour into well oiled pans to the depth of an inch. When cold, cut into squares. Boston Cream Candy Y Cup Crown Brand Corn Syrup 3 Cups Granulated Sugar 2 Cups Sweet Cream Mix the ingredients and cook to 238 degrees, stirring all the time. Let cool for 10 minutes, then beat until creamy. Chocolate, fruit or nuts may be added. Q//A /// Tt he CANADA STARCH CO. Limited Marshmallows 1 Tablespoon Gelatine 5 Tablespoons Cold Water V / 2 Cups Benson's Golden Syrup Si Cup Water 1 Egg White Si Teaspoon Salt 1 Teaspoon Vanilla Bensons Com Starch Fruit or Powdered Sugar Soak gelatine in the 5 tablespoons cold water until thoroughly dissolved; then add Si cup water to • t e syrup and cook until it forms a hard ball when dropped into cold water. Pour the syrup over the gelatine mixture, add the well-beaten egg white and beat with The salt and vanilla until very stiff. Pour into pan dusted generously with corn starch and sugar and cut into squares. Roll in a mixture of equal parts of corn starch and sugar and keep in a tightly covered tin box. Horehound Candy 1 Tablespoon Horehound \/ 2 Cup Crown Brand Corn Syrup 3 Cups White Sugar 1 Cup Cold Water /2 GUI' Steen the horehound in the cold water for 10 bteep tn wlt h the sugar and the — cook unnl a little dropped into cold water syrup. j koll nr to 248 degrees on the candy ther- ’"Remove from fire aSd. when tt has finished bubbling. P into well oiled pans. Cut rnto shape while cooling. Taffy Sponge Cup Water 1 Tablespoon Soda V / 2 Cups Brown Sugar y 2 Cup Crown Brand Com Syrup Cook svrup and sugar in water to 285 degrees. Re- move from V stir in soda, then cool quickly. B "can d y r th e rm ome ter T s' absolutely necessary in this recipe. 6 N ^ ^y^ TThe CANADA STARCH CO. LimitedT N ^ r Cream Caramels 2 Cups Sugar yi Cup Butter 2 Cups Crown Brand Corn Syrup X Teaspoon Salt 2 Cups Evaporated Milk 1 Teaspoon Vanilla A Pinch of Soda Cook syrup, salt and sugar together until trans- parent, then stir in butter and when clear again, add milk with soda and cook until the mixture forms a soft ball when dropped into cold water, or 240 to 245 degrees on the candy thermometer, according to texture desired. It must be stirred constantly to pre- vent burning, and when done, add vanilla and pour into oiled pans. When cool, turn out on an oiled slab or dish and cut into squares with a sawing motion of the knife. Corn Starch Caramels 1 Cup Cream Cup Crown Brand Corn Syrup 4^ Cup Suqar 1 Teaspoon Vanilla 2 Tablespoons Benson s Corn 2 Tablespoons Flour Starch 4 Tablespoons Ma^ola Put sugar and half the cream into a saucepan and stir constantly until it boils. Add the rest of the cream in such a way that the boiling does not stop and then continue cooking until a soft ball is formed when a little is dropped into cold water, or to 240 degrees on the candy thermometer. Add the flour mixed with the corn starch and Mactola and cook until a firm ball is formed when dropped into cold water, or to 248 degrees on the thermometer. Add vanilla and turn into well-oiled pans and mark into squares when almost cold. Nuts may be added if desired. ^^0 Maple Fudge 1 Cup Brown Sugar ]/2 Cup Sweet Milk Teaspoon Vanilla 1 Cup White Sugar i/ £ Cup Crown Brand Corn Syrup y t i Cup Mazpla Boil for 10 minutes or until it forms a soft ball when dropped into cold water or to 238 degrees on candy thermometer. Pour on well-oiled pans and £ i- Vres .while ,«*** ***** boTomT hocolate fudge Jy b? had by addin, 2 bottom. /\ t he above recipe. The fudge IhoSdbe beaten 'until creamy, before pouting it into the pan. T [ 109 ] ' Qy/A /// fthe CANADA STARCH CO.. LimiledT ^^ ^5^S> Ribbon Caramels Chocolate Layer 1 Cups White Sugar Yu Cup Butter Y Cup Rich Milk 1 Teaspoon Vanilla Y Cup Crown Brand Corn Syrup A Teaspoon Cream of Tartar ] Y Squares or Ounces of Unsweetened Chocolate Teaspoon Salt White Layer yi Cup White Sugar Y Cup Water 3.4 Cup Crown Brand Com Syrup 1 Cup Shredded Cocoanut To make the chocolate layer: Cook the sugar, syrup, butter, cream of tartar, salt, and L 4 CU P of milk until they form a soft ball when dropped into cold water, then add very gradually the rest of the milk and cook until it forms a firm ball when dropped into cold water, or to 248 degrees. Add the melted chocolate and the vanilla and turn into 2 well-oiled pans of the same size. Chocolate should be melted over hot water or in a slow oven as it burns easily. To make the white part: Put the sugar, water and corn syrup on the fire and cook until the mixture forms a firm ball when dropped into cold water, or to 240 degrees on the candy thermometer. Stir in the cocoa- nut, then pour over one of the chocolate layers, and when cold, put the other chocolate layer on top and cut into squares. To succeed well with the above recipe, it is necessary to begin the white layer only when the chocolate layer is finished. Vanilla Caramels 2 Cups Light Brown Sugar Y Cup Cream Y Cup Crown Brand Corn Syrup 1 Cup Chopped Nuts 1 Teaspoon Vanilla Y Teaspoon Salt Boil sugar, cream, salt and syrup until a firm ball is formed when dropped into cold water or to 248 degrees on the candy thermometer. Add vanilla and nuts and pour into well-oiled pans without stirring. When cold cut into squares and wrap in paraffin paper. t no ] =^s\£) S"*ix Tkp CANADA STARCH CO.. Limited^ Puffed Rice Caramels 1 Cup Sugar y 2 Cup Cream or Evaporated Milk l /i Teaspoon Salt 1 Cup Crown Brand Corn Syrup l A Cup Water 1 Teaspoon Vanilla 2 Cups Puffed Rice Boil the sugar, corn syrup, milk or cream, water and salt until a firm ball is formed when the syrup is dropped into cold water, or to 240 degrees on he candy thermometer. Remove from hte, add vanilla and stir in lightly the puffed rice. Pour into oiled pans and spread to a thickness of about K inch. Cut into squares when cold. Carrot Fudge 1 Cup Grated Carrots 1 Cup Light Brown Sugar V 2 Teaspoon Salt 1 Cup Benson s Golden Syrup 1 Cup Milk 2 Tablespoons Is/iaxpla Cook syrup, carrots, milk, salt and brown sugar cook y r> f -i t u e mixture forms a hard ball W h^Vwpef fnto cold wT, er or to 248 degrees on The candy P Setmometet. Flavour to taste with any preferred extract and pour into well-oiled pans. When cold, cut into squares. Cocoanut Bars „ ClT „ . _ 1 Cup Crown Brand Corn Syrup 2 Curs Blown S»c« ^ CmW „ ER Cup Cocoanut 1 CupBroken Walnut Meats 1 Cup Shredded cocoanui Conk sugar, corn syrup, Matyla and water to 240 , C ^ nn g t he candy thermometer or until they form dC firm ball when dropped into cold water. Add shredded cocoanut and nuts and pour into oiled pans. When almost cold, cut into squares or bars. [ in ] ^/j / TThe CANADA STARCH CO. Limite<)T ^ | ; Maple Nut Caramels 1 Cup Maple Sugar 1 Cup Milk 1 Cup Choi ^ed Nuts 4 Teaspoons Benson s Corn Starch yi Cup Crown Brand Corn Syrup 4 Teaspoons Butter yi Teaspoon Soda 1 Teaspoon Vanilla Melt the maple sugar in a double boiler, then add the syrup, the butter, the corn starch dissolved in 2 tablespoons of cold milk, the rest of the milk and the soda, and cook until the mixture forms a soft ball when dropped into cold water, or to 238 degrees on the candy thermometer. Stir in the nuts and vanilla and pour into oiled pans. Cut into squares when cold and roll in paraffin paper. Salted Nuts ]/i Pound Almonds 1 Tablespoon Mazola Salt Blanch almonds by allowing them to stand for 2 minutes in boiling water and then dipping them into cold water until the skins slip off easily. Dry in a cool oven and then mix with the Mazola and put back into oven and let brown. They should be stirred from time to time so that they may brown evenly. Sprinkle with salt on removing from oven. Russian Taffy 2 Cups Brown Sugar Cup Broken Nut Meats A yi Pt. Can of Conden- 1 Cup Mazola sed Milk 1 Cup Crown Brand Com Syrup yi Teaspoon Salt Cook all the ingredients, except the nuts, for about 20 minutes or until they form a soft ball when dropped into water, or to 238 degrees on the candy thermo- meter. Add nuts and pour into well-oiled pans to cool. Cut in squares and serve on waxed or , .oiled paper. r m ] ^rc The CANADA STARCH CO. L imited Candy Moulding in Benson’s Corn Starch Many varieties of candy, especially those made from fondants, are thin when warm and solidify when they are cold, so that they may be dipped into chocolate or other melted fondant. To shape candy for coating, fill a shallow pan with Benson s Corn Starch , carefully sifted and make it smooth on the surface with a ruler. Have ready plaster paris moulds glued to a stick and press these moulds into the corn starch, lifting them out carefully so as to leave a clean impression. 11 moulds are not available, a thimble, glass stopper or a piece of wood shaped for the occasion will answer the purpose, although this is rather a slow method. I he same corn starch may be used time and again, pro- vided it is carefully sifted each time. When the bon- bons are cold, brush off the corn starch and they are ready for dipping. Glace Fruits and Nuts 1 Cup Brown Sugar \ Teaspoon Vinegar T > ' « , l A Teaspoon Cream of I artar A Cup Water /0 l A Cup Bensons Golden Syrup Prepare fruit such as oranges, quartered and well dried Malaga or Tokay grapes preserved pears, citron peel cut in Taney shapes, figs, dates or prunes shelled peanuts Brazil nuts, filberts, walnuts, or blanched almonds. Boil sugar, water and syrup with vinegar and cream of tartar without |amng the pan, until brittle when dropped into cold water, or until the ;" ,p registers 310 on the candy thermometer. Set s yrup 5 svrup in larger pan of hot water and Up frui by ZZ/fron, tips !.f the fingers. If not J iter it is cold. Dip nuts, by inserting tooth- pmks in them. Cool on waxed paper or on an oiled plate. If syrup gets too cold, it may be re-heated and used again. [ 113 ] / /// 7 Th« CANADA STARCH CO. LimitedT ^^ Lemon Butter 2 Tablespoons Benson s Corn Starch 1 Cup Boiling Water Juice of 2 Lemons 1 Whole Egg 1 Tablespoon Water (Cold) yi Cup Granulated Sugar yi. Cup Butter 3 Egg Yolks Dissolve the corn starch in the cold water and stir into the boiling water. Let cook in double boiler until clear. Cream the butter with the sugar and mix with the beaten eggs and the lemon juice. Last of all, add the grated lemon rind and let the mixture cook for about 25 minutes or until thick and clear. This butter is served on hot split biscuits or on toast. Corn Syrup Fluff Pound Marshmallows 1 Cup Cream 1 Cup Shredded Pineapple H Cup Crown Brand Com Syrup Let diced marshmallows stand over night in pine- apple, then beat cream until stiff and add corn syrup slowly. Add marshmallow mixture or whatever chopped fruit that one wishes instead of pineapple in case one does not like pineapple. Serve very cold in sherbet glasses. Lily White Caramels 2 Cups Sugar 1 Cup Brown Sugar 1 Cup Lily White Corn Syrup 1 Cup Condensed Milk V / 2 Cups Milk A Cup Ma^ola Teaspoon Salt Teaspoons Vanilla Cook sugar, condensed milk, corn syrup and milk together until they form a firm ball in cold water or to 248 degrees on the candy thermometer, stirring carefully all the time. Add Mazola, salt and vanilla and pour into well-oiled pans. When cold, cut into squares and wrap in waxed paper. It makes no difference whether the mixture curdles during the cooking. [ 114 ] /f/ TThe CANADA STARCH CO. Limited^ - Peanut Brittle 2 Cups Sugar K Cup Water 2 Cups Raw, Shelled Pea- K Teaspoon Vanilla NUTS 2 Generous Teaspoons Bak- 1 Teaspoon Ma^pla ING Soda 1 Cup Crown Brand Corn Syrup Cook sugar, syrup and water until it bubbles and then add raw peanuts and Mazola. Cook until t nuts begin to pop, then remove from fire : and sti w vanilla and soda. Pour in mass on a la /S® ° llc ^P la “* d and when it begins to cool, wretch out . break into pieces. Never spread h * knife, but wait until partially cooled and pull o with the hands. Candy Recipe 2 Cups Granulated Sugar 1 Cup Cream 1 ^ ~ . 2 Cups Brown Sugar 1 Cup Benson s Golden Syrup ^ BuTTER 1 Teaspoon Benson s Corn ^ Teaspoon Vanilla Starch . , Dissolve ^^^^^^(Aerus^ogethcr^ntiTth^y L™ a hard ball when Add ‘vamlla and turn iSto oiled pan and mark into squares while still warm. Cinnamon Fig Candy c 1 Cup Croum Brand Corn Syrup 2 Cups Brown Suoa, ^ Flo y/ Teaspoon Ground Cin namon Y Teaspoon Salt y 2 Cup Water / ^ — — „ urhr suear water, salt and corn syrup to 300 , Co °^ until it cracks when dropped into cold degrees or unt an a t he cinnamon. Pour ^ atei oiled pans and mark into squares. The pieces ““ be d.pp P ed intomeited chocolate. y// 7 The CANADA S Pecan Nut Loaf 2 Tablespoons Crown Brand Corn Syrup 1 Cup Milk 1 Pound Dates 2 Cups White Sugar 1 Teaspoon Mafola 2 Cups Pecan Meats Powdered Sugar Cook the syrup, sugar, Mazola and milk to the soft ball stage or 240 degrees on the thermometer. It is best to use a deep skillet or saucepan, as the mixture boils high. Add the stoned dates and stir until they are well mashed. Stir in the nuts,' slightly more or less than the given quantity; remove from fire and beat until stiff. Place in wet napkin and roll into shape. When cold, slice and roll in powdered sugar. Chocolate Pop Corn Balls Cups Sugar Cup Crown Brand Corn Syrup Mix the sugar, syrup and water and boil over a brisk fire until the sugar is melted, washing down the sides of the saucepan with a cloth dipped in cold water, so that not a single grain of sugar may remain. Cover and let boil for 3 minutes, then add the molasses and Mazola and boil until a little dropped in cold water makes a crackling sound. Remove from the fire and as soon the bubbling ceases, stir in the chocolate melted in a double boiler and the vanilla and stir just enough to distribute the chocolate evenly through the mixture. Pour the chocolate mixture into the popped corn. With oiled hands, roll the mixture into balls. It is well to keep the corn in a warm bowl while making the balls. % Cup Water 3 Tablespoons Mazola 1 Teaspoon Vanilla KCup Molasses 3 Squares Chocolate, About 4 Quarts Popped Unsweetened Corn, Well Salted ///X [ H6 ] /// Tti.. CANADA STARCH CO . Limited>^ ^C> Cream Nut Loaf 6 Curs White Sugar 1 Tablespoon TAazpla 3 Cups Light Cream 1 Cup Crown Brand Corn Syrup i 1 Pound Shelled Walnuts 1 y 2 Teaspoons Vanilla _) C.UPb LlWi ' Roil svrun sugar and cream until it forms a soft ball in coll water or to >JADJ'. ai thermometer. Remove ^ ^ vanilla then pour “nto oiled loaf pan. When cool, slice, and cut into squares. Canning & Preserving PRESERVING • t ;,fnr observing. These should be thoroughly Use only ripe fr“tf P ving kett le an d leave plenty washed and sorted. S V WWW Syfup in equa l of space on top syru p, as it prevents crystalliz- parts make an exce flavour 0 f fruit is retained, without the ation and a more natu Hj prcscrvc . Measure fruit after it cloying sweetness add £ L amo unt of sugar has been boded - until ^y $ fivc minutcs , then bottle, and syrup mixture. preparing BOTTLES . . rhor oughly and fill with cold water. Set in pan on WaSh ’ „1 sunound with cold water. Heat to boiling point, wire trivet and s ^ fiU while hot . Sterilize tops for remove from w J - n boiling water. Always use new five minutes, P rubbers. /// T The CANADA STARCH CO., Limifcedj N^ COLD PACK CANNING Select only the best fruit, wipe and weigh; make syrup of Lily White Syrup and white sugar in equal parts with water, allowing two and one-half cups of water to each pound of sugar and syrup mixture. Boil for ten minutes. Pack fruit in sterilized jars, pour syrup over fruit. If there is not enough syrup add boiling water to fill. Put spoon or knife in jar to let out bubbles. Place rubbers and covers on jars but do not tighten, place jars in hot water and sterilize required length of time. Remove jar from boiling water, tighten cover on jar and invert jar to cool. BLANCHING Place fruit or vegetable on wire strainer or cheese cloth, and dip in boiling water. Leave only required length of time, doing only a small amount at a time, as otherwise the fruit or vegetable juice is lost in the water. SCALDING AND STERILIZING FRUITS Peaches Scald 2 minutes. Plums Scald 2 minutes. Quinces Scald 2 minutes . Pineapples Scald 5 minutes. Crabapples Scald 2 minutes. Whole Apples. S cald 2 minutes. . .Pint or Quart. .Cook 16 minutes . .Pint Cook 16 minutes . .Quart Cook 30 minutes . .Pint or Quart. .Cook 30 minutes . .Pint Cook 20 minutes . Quart Cook 16 minutes VEGETABLES Asparagus Scald 5-10 minutes.. Pint or Quart. .Cook 1 hour Tomatoes Scald 1-2 minutes.. Pint or Quart. .Cook 22 minutes STERILIZING; BERRIES OR SOFT FRUITS ( These do not need blanching) Blackberries Blueberries Cherries Currants Grapes (Grape Juice) Pears Raspberries Rhubarb Strawberries Pint or Quart. . . Pint Pint Pint Pint Pint Pint or Quart. . . Quart Quart Cook 16 minutes Cook 16 minutes Cook 16 minutes Cook 16 minutes Cook 16 minutes Cook 20 minutes Cook 16 minutes Cook 15 minutes Cook 16 minutes [ 118 ] The CANADA STARCH CO.. Limited BLANCHING AND STERILIZING VEGETABLES & GREENS Beans Blanch 5 minutes Pint or Quart . . Cook 3 hours Beets Blanch 6 minutes Quart Cook 1}4 hours Carrots. . . Blanch 5 minutes Quart Cook \/i hours Corn Blanch 5-10 minutes .... Pint or Quart . . Cook 4 hours Greens Blanch 10 minutes Quart Cook 2 hours Parsnips. . . . Blanch 5 minutes Quart Cook 1/6 ho Peas Blanch 5 minutes Quart Cook 3 hours Pumpkxn... Blanch 5 minutes Quart Cook 2 Squash Blanch 5 minutes Quart Cook 2 ho Turnips. . . Blanch 6 minutes Quart Cook 1* hours Jelly Making Wash 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 m cook them. Hard fruits should be washed and rWr PU £lightfully flavoured jelly. Sometimes two or three extractions can be made from the same pulp. Add sugar to Lily White Syrup and heat to boiling. n u IfE the sugar and Lely White Syrup, the time B 7 h k nf the iefly will be shortened, and a better £,du°ct SftS- Boiling should be steady, not V1 Ri e frkberries raspberries, and strawberries do not make a good ’jelly >'<>“. “<*. should be combined with apple, currant, or plum juice. 3 (£A$03 [ 119 ] I The CANADA S T AR C M CO. Limited JELLY MAKING Proportions Cup Measure i Time of Boiling (Minutes) Fruit Juice Sugar Lily White Syrup Before Adding Sugar and Lily White Syrup After Adding Sugar and Lily White Syrup Before Dripping Fruit After Dripping Remove imperfections Apple. . . . 2 X X 15 15 and cut in quarters. Crabapple 2 X X 15 5 Add water to cover. Quince. . . 2 X X 15 6 Cook slowly till soft. Pick over. Wash. Currant. . . 2 1 1 10 2 Mash a few in bottom Plum 2 1 1 10 5 of kettle, adding more Grape. . . 2 1 1 15 5 and continue to heat and mash till juice flows freely from all the fruit. Add no water. Plum Conserve 5 Dozen Blue Plums 1 Package Raisins 4 Oranges 2 Cups Chopped Walnuts 1 Lemon— Juice only 2 Cups Brown Sugar 1 Pound Figs 4 Cups Crown Brand Com Syrup Cook fruits in syrup made of Crown Brand Corn Syrup and sugar for forty-five minutes. Add nuts the last five minutes before removing from fire. Pack in ster- ilized jars or glasses. =*==*///\ ASD^^ [ 120 ] dp K The CANADA STARCH CO. Limited Grapefruit Conserve 1 Grapefruit \yi Cups Sugar 1^2 Pounds Carrots \ y £ Cups Crown Brand Corn 1 Lemon Syrup Chop cooked carrots and mix with the finely sliced fruit. Add sugar and syrup and cook until fruit is clear and mixture thickens. Pour into sterilized glasses and seal. Cucumber Relish yi Dozen Large Onions, Sliced 2 Tablespoons Benson's Corn Starch . Vinegar Salt Cover the sliced vegetables with salt and let stand over-night, then drain and cover with vinegar. Let simmer a few minutes, then mix with the sauce made by blending the mustard with the corn starch, the turmeric and the brown sugar, and boil until thick. Preserved Citron j 2 Dozen Large Cucumbers, Sliced 1 Tablespoon Mustard 1 Teaspoon Turmeric Pow- der 3 Cups Brown Sugar 10 Pounds Citron 2 Lemons 5 Pounds Crown Brand Corn 3 Pounds White Sugar Syrup 4 Cups Water 2 Ounces Root Ginger Mix sugar, syrup and water thoroughly and then simmer gently for 10 minutes. Add diced, peeled citron and cook gently until clear. When almost done, put in the lemons which have been seeded and thinly sliced. Bruise ginger root with a hammer and add. Do not let the mixture boil after putting in the lemons. Corn syrup gives a delicious flavour to preserves of all kinds. q/ A — ^ASC ^ 9 Orange Marmalade 3 Oranges Granulated Sugar 1 Grapefruit Lily White Syrup 2 Lemons Cold Water Wipe 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 in- gredients, 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. Orange Marmalade 8 Oranges 12 Cups Water 4 Pounds Sugar 2 Lemons Cup Lily White Syrup Slice the fruits very thin after having quartered them, then combine with the water and let stand for 24 hours. Simmer for one hour, remove from the stove and add the syrup and sugar and let stand for another 24 hours. Simmer again for an hour, then pour into sterilized glasses and seal with paraffin. V^' iT^j. *//A The CANADA STARCH CO., Limited Peach and Orange Conserve 15 Medium-Sized Peaches 6 Medium-Sized Oranges lyi Pounds Granulated ^ Cup Crown Brand Com Syrup Sugar Pound Blanched, Shred- 2 Cups Water ded Almonds Dice peeled peaches and add to the grated rind of 4 oranges and the sliced pulp of six. Boil all the in- gredients, except nuts, until thick and clear and about fifteen minutes before removing from fire, add the shredded almonds. The above quantity should fill 10 jelly glasses. Triple Marmalade 3 Grapefruit 6 Oranges 4 Quarts Water (16 Cups) 5 Pounds White Sugar 5^4 Pounds Lily White Syrup 3 Lemons Wash fruit, cut in quarters and slice very thin. Let stand in the water for 24 hours, then boil until clear. Add the sugar and syrup and boil again until the fruit is transparent and the syrup will jelly. Nine oranges may be used, in which case, omit the grape- fruit. — ^ASo^ [ 123 ] Page PUDDINGS AND DESSERTS Apple Charlotte 61 Apple Surprise Pudding 63 Baked Lemon Bread Pudding 63 Blanc Mange 60 Blueberry Pudding 62 Buckwheat Cakes 90 Butterscotch Sauce 66 Caramel Ice Cream 67 Carrot Pudding 38 Chocolate Mould 59 Hot Chocolate Sauce for Ice Cream 66 Ice Cream 66 Natural Fruit Jellies 60 Pineapple Ice Cream 67 Prune Jelly 61 Rhubarb Foam 60 St. James Pudding 58 Taffy Apples 62 SALADS AND DRESSINGS Boiled Salad Dressing 57 California French Dressing 54 Cheese Dressing for Salads 54 Diabetic Mayonnaise 56 Economical Chicken Salad 52 Eggless Mayonnaise 54 Household Hints Page A few reminders 27 Calories, List of 21 Carve, How to 17 Children, The Feeding of 23 Foods and their Relative Values.. 20 Kitchen, Arranging the 8 Kitchen, The necessity of a mod- ern 7 Maid and Her Uniform, The 13 Measurements, Table of 25 Page SALADS AND DRESSINGS (< Continued ) New Mayonnaise 56 One Egg Mayonnaise 56 Peerless Mayonnaise 57 Sabinelle Salad and Dressing 55 Scotch Egg Salad 51 Snappy Cheese Dressing 53 Thousand Island Dressing 53 Variations in Mazola Dressings. . 53 SOUP Corn Chowder 35 Peanut Butter Soup 35 Split Pea Soup 34 VEGETABLES French Fried Potatoes 48 Fried Egg Plant 49 Harvard Beets 47 Hawaiian Sweet Potatoes 48 Magic Murphys 49 Pea Souffle 50 Potato Souffle 49 Saratoga Chips 48 Stuffed Cabbage 50 Sweet Potato Souffle 47 and Information Page Meat, Average length of time for cooking 28 Menu, A few suggestions 29 Preserving 117 Preserving, Preparing bottles for. 117 Reduction or Gaining of Weight. . 26 Sterilizing Berries or Soft Fruits. 118 Table Service 15 Table Etiquette, Correct 17 Utensils, The value of good 11 LINIT successfully starched with LINIT Your softest and finest fabrics will have just that faint suggestion of delicate crispness and your gar- ments will have that new and fresh appearance, so desired by all particular women. Linit is different from ordinary starches. It is used thin, and this particular character enables it to penetrate the fabrics and thereby preserve the material. LINIT for Beauty Yes, it is one of those simple secrets that wo- men have discovered. Half a package dissol- ved in your bath will give your skin that soft velvety touch — a harm- less delicate beautifier. for the Laundry the Laundry Starch that is DIFFERENT. materials can be more ll materials can be more / \ w, E would like every woman in Canada to have a copy of this new cook book , Canada’s Prize Recipes, because it shows how to prepare so many original , unusual and delicious dishes , and because it contains such helpful hints on household matters. We are therefore making only a no7ninal charge of 10c. a copy ivhich little more than covers the cost of wrapping and mailing . If you have not already one of these Prize Re- cipe Books fill in your name and address in the space beloiv, also send along the name and ad- dress of a friend or tivo whom you ivould like to remember. Enclose 10c. (jn coin or stamps ) for each copy and mail to: The Canada Starch Co., Limited, P.O. Box 760, Montreal, P.Q. Name Address Name Address Name Address Name Address [ 128 ] > ti'bQ 3l£!0?l