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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Cracker or Cake Crumb Pudding

1/2 teaspoon vanilla 3 cups graham cracker or cake crumbs 1/2 teaspoons baking powder 2 tablespoons Argo or Kingsford's Cornstarch Pour the Mazola in a mixing bowl, add the Karo and egg, well beaten and stir in the milk, vanilla, cornstarch and crumbs, with the baking powder and salt. Transfer to a mould rubbed with Mazola, cover closely and steam for an hour and three quarters. Serve with Lemon Sauce or Fluffy Fruit Sauce.

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