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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Southern Gingerbread

1/4 cup Argo or Kingsford's Cornstarch 1 teaspoon soda 1 cup Karo, Blue Label 3/4 cup sugar 1 teaspoon salt 23/4 cups flour 11/2 teaspoons ginger 1/2 teaspoon each cinnamon and clove 1 cup boiling water 1/4 cup Mazola Combine the ingredients in the order given. Beat thoroughly, transfer to a medium-sized dripping pan oiled with Mazola and bake thirty minutes in a moderate oven, 350 degrees F.

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