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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Frozen Custard

1 quart milk 11/2 cups Karo, Red Label 3 tablespoons Argo or Kings. ford's Cornstarch 1/4 teaspoon salt 4 egg yolks 1/2 teaspoon vanilla Scald the milk with the Karo and stir in the cornstarch, salt and egg yolks beaten together. Cook over hot water, stirring constantly until the mixture thickens and coats the spoon-at least ten minutes, strain. Add vanilla, chill and freeze in an ice cream freezer with three parts cracked ice to one of rock salt.

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