The Modern Method of Preparing Delightful Foods

Ida Bailey Allen tells the story of American corn — Plymouth breakfasts to the Great War — and hangs a day's four meals on it, for the company that made Karo and Mazola.

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Carrot and Rice Soup

1 cup mashed, cooked carrots 3 cups milk 1 cup water in which the car rots were boiled 3/4 teaspoon salt 1/8 teaspoon pepper Few grains nutmeg 2 tablespoons Argo or Kingsford's Cornstarch 1 tablespoon Mazola 3/4 cup cooked rice 11/2 teaspoons minced parsley Combine the carrots, carrot water and milk. Scald, season, and thicken with the cornstarch and Mazola creamed together. thicken with the cornstarch and Mazola creamed together.

Add the rice, reheat and serve sprinkled with the parsley.

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