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Syrups

The two great body energizers, starch and sugar, are so closely related that they are classified under the great heading, Carbothat they are classified under the great heading, Carbohydrates. The starch of corn is used in modern foods in a way the early colonists did not dream about, for science has converted it into a sweet that has remarkable energizing powers, and that is really predigested. For during the process of manufacture the starch is turned to Dextrose. This must usually be done by the digestive juices before a sweet can be assimilated.

There are three kinds of Karo--all made in the same basic way. All are table syrups and healthful "spreads" for bread. They are adapted to many cooking purposes-Karo, Blue Label can be used in any recipe calling for molasses-Karo, Orange Label, when a caramel flavor is needed-Karo, Crystal White, in making candies, icings, fondant, ices and ice creams, in punches and fruitades. There is a Karo Syrup to use whenever a sweet is needed. It satisfies the natural craving for sweets without overtaxing the digestive organs.

Karo, Blue Label, used as a seasoning, imparts to meats, casseroles, and many soups and vegetables that elusive deliciousness achieved by the best French chefs.

Linit As we progress, we demand finer, better things. That is why Linit was created from corn-a New-Day Laundry Starch was needed, one that would give to cotton a fresh, new look, without clogging the weave or making the fabric stiff. A starch that would make possible washing and re-washing, and the retaining of that new look We are all indebted to corn. It is part of our national life. As in the days of old-our progress and prosperity depend on our grain supply. The homes of America are better for corn grain supply. The homes of America are better for corn and its products.