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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Quick Celery Soup

1 pint cleaned celery stalks, ground 1 small onion, ground 1 quart boiling water or soup stock 1 pint milk 1 teaspoon salt 1/8 teaspoon pepper 1 teaspoon Karo 2 tablespoons Mazola 2 tablespoons Argo or Kingsford's Cornstarch 1 egg (optional) Boil the celery in the water twenty-five minutes. Add the seasonings and milk and when boiling, thicken with the Mazola and cornstarch creamed together. Pour boiling hot onto a beaten egg and serve with croutons.

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