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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Cream of Potato Soup

1 pint hot riced potato 1 teaspoon grated onion 1/2 teaspoon celery salt 1/2 teaspoon salt 1/8 teaspoon pepper 1 pint boiling water 1 pint milk 2 tablespoons Mazola 2 tablespoons Argo or Kingsford's Corn starch Scald the milk, add the water, potato, onion and seasonings and cook for five minutes. Thicken with the Mazola and cornstarch creamed together. Serve with croutons.

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