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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Rich Pie Crust

(For making Pastry Shells and French Tarts) 13/4 13/4 cups bread flour 1/4 cup Argo or Kingsford's Cornstarch 1 teaspoon salt 2/3 cup Mazola Cold water to moisten Sift the dry ingredients together and stir in the Mazola. The mixture will be very crumbly. Add just enough water to hold it together. Turn onto a floured board, roll at once and use.

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