"Recipes to suit the HOUSOLDIER’S BUDGET X.HE housewives of Canada are the ''Housoldicrs”, serving the Nation truly and well by providing appetizing and nourishing meals that protect and preserve the health of their families. The recipes presented in this booklet are planned for the preparation of tasty treats which will add variety and nourishment to your daily menus. The majority include only those ingredients which, at time of writing, w'ere obtainable at your grocer’s. The few which contain ingredients now difficult to obtain, are included as being of value for special occasions, or at times when the required in- gredients are available. CROWN BRAND CORN SYRUP This delicious syrup is extremely easy to digest. It is rich in Maltose and Dextrose, vital food elements for strength and sturdy growth. **Crown Brand” has a delightful flavour which will make the foods you prepare with its aid still more delicious. KARO A rich golden com syrup which can he used in the same way and proportions as outlined for ”Crown Brand”. Many housewives prefer its different and distinctive flavour. LILY WHITE CORN SYRUP A clear white syrup, especially recommended for use in making jellies or candies, where its clear white transparency is desirable. Also a delicious and wholesome table sweet. BENSON’S CANADA CORN STARCH CORN STARCH Famous throughout Canada for the purity and high quality which ensures perfect smooth results. Most reliable for any purpose for which corn starch is used in the home. MAZOLA THE IDEAL SALAD OIL Unexcelled for making mayonnaise or salad dressings. Mazola is unequalled for deep frying or sauteing. Most economical to use, as it does not transmit the flavour or odour of one food to another — and so can be used over and over again. • • The CANADA STARCH COMPANY, LIMITED - Montreal - Toronto Conado’t old«it ond largest Manufacfui*ert of groduefs mode from com. This booklet has been prepared with the pur- pose of guiding Canadian housewives in the preparation of nourishing and economical meals, within the possibilities of a restricted budget. Many of the recipes included herein call for the use of one or more of the essential foods listed in Canada’s OfBcial Food Rules. It is suggested that, in order to buy wisely and to serve healthful and appetizing meals, you should follow carefully the current releases by the Provincial and Federal Government De- partments on the subject. These, in addition to interesting and informative articles by food experts, will be found in the cooking sections of our newspapers and national magazines. CANADA STARCH HOME SERVICE DEPARTMENT March, 1943 KNOW CANADA’S FOOD RULES Eat these feeds daily MILK— Adults, one-half pint. Children: more than one pint. And some cheese. FRUITS — One serving of tomatoes daily, or of a citrus fruit, or of tomato or c’‘rus fruit fuices, and one serving of other fruits, fresh, canned, or dried. VEGETABLES — (In addition to potatoes, of which you need one serving daily) — ^Two servings daily of vegetables, preferably leafy green, or yellow, and frequently raw. CEREALS and BREAD — One serving of a whole grain cereal and four to six slices of Canada- approved bread, brown or white. MEAT, FISH, EGGS, etc.— One serving a day of meat, fish or meat substitutes. Liver, heart or kidney once a week. Eggs, at least three or four weekly. PLUS ANY OTHER FOODS YOU WISH Join CANADA’S FOOD FOR FITNESS CAMPAIGN CONTENTS OF THIS BOOKLET For your convenience the recipes and general information presented are classified in the following divisions. CAKES Pag* e 2 VARIETY in VEGETABLES . Page 17 FILLINGS and ICINGS . . . // 4 BEVERAGES .... n 18 COOKIES u 5 CANNING and PRESERVING n 18 PASTRY and PIES .... n 6 RENDERING, CLARIFYING CROWN BRAND and and USING FATS . H 19 LILY WHITE SYRUPS LUNCH BOXES .... // 20 for INFANT FEEDING . it 3 SANDWICH FILUNGS . . // 20 HOT BREADS u 8 LEFT-OVERS .... n 20 DESSERTS it 9 FOOD and KITCHEN HINTS n 20 SPECIAL DESSERT SAUCES . . it 11 FOOD SUBSTITUTIONS . n 21 SALADS and SALAD DRESSINGS u 12 EQUIVALENTS in WEIGHTS HOT SUPPER DISHES . . . a 14 and MEASUREMENTS u 21 TIMELY RECIPES which will help replace foods not being canned in wartime: Old-Fashioned Baked Beans — p. 15; Spaghetti with Tomato Sauce — ^p. 16; Cream Soups (sec Thin White Sauce — p. 16); Canadian Pea Soup — p. 15. MEAT SUBSTITUTES — Fish, eggs, cheese and milk (and other foods which do not, however, contain protein of such high quality as these) may be served in a variety of forms to replace meat dishes. These should be served in satisfying quantities, or in various combinations, to make up for the amoimt of meat or fish replaced. See Recipes: Welsh Rarebit — p. 16; Spaghetti and Macaroni Dishes — p. 14-16; Cream Soups — p. 16; White Sauce (with eggs or cheese)— p. 16; Canadian Pea Soup — p. 15* fisapsiA, The fine quality of BENSON’S CORN STARCH or CANADA CORN STARCH ensures delightfully satisfying results in your pie and cake fillings, desserts, sauces, p"avies or baked foods. But it is well to remember that CORN STARCH has much thickening power and so demands absolute accuracy in measuring. All measurements in the follow- ing recipes are for level spoonfuls. When CROWN BRAND CORN SYRUP is used to replace sugar in baked products such as cakes and cookies, specially planned and tested recipes such as the following are advised. While it may partially or wholly replace sugar where the recipe originally calls for sugar, the use of CORN SYRUP, a liquid sweetener, necessitates revisions in amounts of the other ingredients. CAKES APPLESAUCE CAKE Temp.: 350® F. Time: 50-60 minutes % cup butter V 4 cup shortening V2 cup brown sugar, firmly packed V 2 cup Crown Brand Corn Syrup 1 egg, unbeaten 2 cups sifted all-purpose flour 1 teaspoon baking s^a V 2 teaspoon salt 1 teaspoon ground cinnamon V 2 teaspoon ground cloves V 2 teaspoon ground nutmeg 1 cup thick applesauce (unsweetened) % cup chopped raisins (if available) Cream butter, shortening and sugar thoroughly; blend in the Crown Brand Syrup, Add egg, and beat mixture well. Sift together dry ingredients and add to creamed mixture alternately with apple- sauce. Add raisins. Pour into pan 8'^ x 8" x 2" lined with waxed paper, and bake in a moderate oven ( 350 ® F.) for 50 to 60 minutes. While still warm, dust lightly with powdered sugar. Variation: Spiced Autumn Ring (a dessert) — Follow reci^ for Applesauce Cake. When batter is ready fill a well-greased, floured (9") mould 2/3 full and bake in a moderate oven (325*^ F. to 350° F.) for 45 to 50 minutes. Turn out carefully on serving platter and in the centre opening of the unmoulded ring place a chilled bowl of Foamy Sauce (recipe page 12). Serves 8. Note: This batter may be baked in well-greased, floured cup-cake tins. EGGLESS SPICE CAKE Temp.: 350® F. Time: 1 hour 1 cup seedlesB raisins or currants V2 cup brown sugar V 2 cup Crown Brand Com Syrup 1 cup boiling water 1/3 cup melted fat 1 teaspoon salt Yz teaspoon nutmeg 1 teaspoon cinnamon 2 cups sifted all-purpose flour 1 teaspoon baking soda Vz teaspoon baking powder Combine raisins or currants, sugar. Crown Brand Syrupy boiling water, melted fat, salt and spices, in saucepan. Place over moderate heat and sim- mer gently for 5 minutes. Cool. Add sifted flour, baking soda and baking powder; mix thoroughly and turn into a greased loaf pan 9^^x5^^x3 • Bake in a moderate oven (350° F.) for 1 horn. (This cake is deliciously moist and docs not require icing.) GINGER SPICE CAKE Temp.: 350® F. Time: 30-35 minutes Yz cup lard, shortening, or home- rendered fat % cup brown sugar Ya cup Crown Brand Corn Syrup Y2 cup boiling water 2*4 cups sifted pastry flour 1 teaspoon baking powder 1 teaspoon baking soda Y2 teaspoon salt Y 2 teaspoon ground cinnamon 1 teaspoon ground ginger 2 eggs, well beaten Cream lard, shortening or home-rendered fat and gradually beat in sugar and Crown Brand Syrup. Add boiling water and let stand until lukewarm. Then add sifted dry ingredients in 3 lots, beating well after each addition. Add well-beaten eggs and blend mixture with rotary cggbcatcr. (This is a very thin batter). Pour into a well -greased pan 8" X 12" and bake in a moderate oven (350° F.) for 30 to 35 minutes. While still warm, dust top with powdered sugar. IMPERIAL CHOCOLATE CAKE Temp.: 350® F. Time: 45-50 minutes *Y 4 cup butter Ya cup lard or shortening Yz cup sugar Y2 cup Crown Brand Corn Syrup 3 (1-oz.) squares unsweetened chocolate, melted Y2 teaspoon vanilla 2 eggs, unbeaten IVa cups sifted pastry flour 2 teaspoons baking powder Yz teaspoon baking soda Va teaspoon salt Ya cup milk Cream butter and lard or shortening thoroughly with sugar. Gradually beat in Crown Brand Syrup; add melted chocolate and vanilla. Add unbeaten eggs, one at a time, beating well after each is added. Add sifted dry ingredients alternately with milk; turn mixture into a pan 8" x 8" x 2" lined with waxed paper, and bake in a moderate oven ( 350 ° F.) for 45 to 50 minutes, or — bake in two 9" layer cake pans, well greased, in a 350° oven for 30 minutes. Fill and ice with desired icing or topping. Variations: (1) Replace the vanilla with 1 teaspoon pepper- mint or almond extract. (2) Use 1 whole egg and 1 egg yolk in cake recipe, then use the remaining egg white for making the icing. *Use H cup butter (when in good supply) and omit lard or shortening. — 2 — ORANGE CAKE T«mp.i 350* F. Times 25 minute* % cup shortening Vi cup butter V 2 cup brown sugar V 2 cup Crown Brand Com Syrup 2 eggs, separated 1 cup raisins | through food chopper 1 orange ) 2 cups sifted pastry or cake flour 1 teaspoon baking soda Vz teaspoon salt Yz teaspoon ground nutmeg Yz teaspoon ground cinnamon 1/3 cup sour milk Cream shortening and butter; blend in brown sugar and cup of the Crown Brand Syrup. Add beaten egg yolks; beat well, then add orange- raisin mixture and blend. Add sifted dry in- gredients alternately with sour milk. Beat egg whites stiff but not diy, and gradually beat into them the remaining cup of Crotvn Brand Syrup. Fold lightly into batter and turn into two 9" greased layer cake pans; bake in a moderate oven C350® F.) 25 minutes. When cool, put together with Orange Filling (page 4) and top with any desired icing. OR — Bake the cake in a greased pan 8" X 12" in a 350° F. oven for 35 to 40 minutes. While still warm top with grated orange rind or dust lightly with icing sugar. PARTY CAKE T*mp.i 350* F. Time: 25-30 minutes V 2 cup butter or shortening 2/3 cup fine granulated sugar 1 teaspoon vanilla 2 eggs 2 egg yolks 1/3 cup Crown Brand Cora Syrup 2 cups sifted cake or pastry flour 3 teaspoons baking powder Yi teaspoon salt 2/3 cup milk Cream butter or shortening well and add sugar gradually, beating thoroughly. Add vanilla. Beat eggs and egg yolks until thick and lemon- coloured; add Crown Brand Syrup and beat well. Add to first mixture and beat with rotary beater until creamy. Sift together the sifted flour, baking powder and salt, add to creamed mixture alternately with milk and again blend with rotary beater. Bake in a moderate oven (350° F.) in two greased and floured 9" layer cake pans, for 25 to 30 minutes. When cool put layers together with Cream Filling (recipe page 4) and ice top and sides with Divinity Frosting (recipe page 4). OR— put layers together with Lemon or Orange Filling and garnish icing with grated lemon or orange rind. SALLY’S SPONGE CAKE T«mp. 350* F. Time: 30 minutes % cup sifted pastry flour Y 4 cup Benson’s or Canada Cora Starch XYz teaspoons baking powder Ya teaspoon salt 2 eggs, separated 1 teaspoon grated lemon rind 1 tablespoon lemon juice 1 cup fine granulated or fruit sugar Yz cup hot water Sift together flour, Benson's or Canada Com Starch, baking powder and salt. Sift 5 times. Beat egg yolks until thick and lemon-coloured; add lemon rind and juice. Add cup sugar in 3 additions, beating well after each addition. Add hot water in 2 additions, stirring constantly. Fold in flour mixture; add stiffly beaten egg whites into which has been beaten the remaining cup sugar. Pour into an ungreased pan 8" x 8" x 2", which has been lightly dusted with Benson's or Canada Com Starch; bake in a moderate oven (350° F.) for 30 minutes. Invert pan on cake rack one hour before removing cake. SMALL FUDGE CAKE Temp.: 350* F. Time: 35-40 minutes Ya cup butter or shortening 2 (1-oz.) squares unsweetened chocolate, grated V 2 cup sugar Yz cup Crown Brand Cora Syrup 1/3 cup water 1 egg, unbeaten 1 teaspoon vanilla 1 cup sifted pastry flour V 2 teaspoon salt Yz teaspoon baking powder Yz teaspoon baking soda Ya cup sour milk Melt butter in top of double boiler; add grated chocolate. When melted, add sugar, Crown Brand Syrup and water and beat until blended. Remove from heat and cool. Add unbeaten egg and vanil- la; mix thoroughly. Add sifted dry ingredients alternately with sour milk. Pour into a pan 8" X 8" X 2" lined with waxed paper; bake in a moderate oven (350° F.) for 35 to 40 minutes. STANDARD TWO-EGG CAKE Tamp.: 350* F. Time: 40-45 minutes V 2 cup butter or shortening 2/3 cup white sugar 1/3 cup Crown Brand Corn Syrup 2 eggs, separated 2 cups sifted cake or pastry flour Ya cup Benson’s or Canada Corn Starch 3 V 2 teaspoons baking powder V 2 teaspoon salt 1 cup milk (less 2 tablespoons) 1 teaspoon vanilla Cream butter or shortening and sugar together thoroughly; blend in Crown Brand Syrup. Add well-beaten egg yolks and beat well. Add sifted dry ingredients alternately with milk, then add vanilla and stir only enough to smooth the batter. Fold in the stiffly beaten egg whites. Pour into a pan 8" X 12" lined with waxed paper and bake in a moderate oven (350° F.) for 40 to 45 minutes. Cool, and top with desired icing or other topping (see page 4). Variation: Boston Cream Pie — Pour batter into 2 greased (9") layer cake pans and bake in a moderate oven (350° F.) for 20 to 25 minutes. Cool and put wgether with Cream Filling (recipe page 4 ) or jam or jelly. Cover top with a Wd-patterned paper or lace doily; shake powdered sugar over doily, then remove carefully to produce a delicate sugar pattern as topping for the Pie. BOTTLE FEEDING FOR INFANTS For the bottle feeding of infants "CROWN BRAND” CORN SYRUP is recommended by prominent physi- cians as an excellent milk modifier. "LILY WHITE” CORN SYRUP is also highly recommended and widely used in infant feeding by those who prefer a clear white syrup. .3 FILLINGS and ICINGS CREAM FILLING 1 cup milkt scalded 2 tablespoons sugar Y 4 cup Crown Brand Corn Syrup lYz tablespoons Benson’s or Canada Corn Starch Y 4 teaspoon salt 1 egg or 1 egg yolk 1 teaspoon vanilla or almond flavouring 2 teaspoons butter Scald milk in top of double boiler. Mix together sugar. Crown Brand Syrup, Btnsons or Canada Corn Starch and salt; add to milk and stir and cook until thick and smooth. Cover and continue cooking 15 minutes, stirring occasionally. Pour hot mixture slowly over slightly beaten egg or egg yolk and blend. Return to double boiler; cook 3 minutes. Remove from heat, add flavour- ing and butter. Blend with rotary beater and cool before spreading between layers of cake. l\ou: When making this recipe for Boston Cream Pic (page 3) or for any cake or dessert in which an egg white is not necessarily reserved for icing or meringue, use 1 whole egg instead of 1 egg yolk. DELICIOUS UNCOOKED ICING (For Dover Hand Beater) 2 egg whites Pinch salt Y 2 cup CroM'n Brand Corn Syrup 1 teaspoon vanilla Beat egg whites, wuth salt, until stiff but not dry, using dover egg-beater. (Electric beater may be used if preferred). Add Crown Brand Syrup grad- ually, continuing to beat. When icing stands in peaks and holds its shape, add vanilla. (This icing should be used the same day it is prepared). Variation: Delicious Uncooked Icin^ (For Electric Beater): — Follow directions above, increasing Crown Brand Syrup to 1 cup, and beating with electric beater Git medium to high speed) until mixture peaks O to 10 minutes). Add vanilla and blend. This icing will stand up for days longer than will the Icing for Hand Beater. DIVINITY FROSTING % cup Crown Brand Com Syrup Ys teaspoon salt 2 egg whites Y 2 teaspoon vanilla or almond ex< tract Measure Crown Brand Syrup into a small saucepan and bring just to boiling point. Meantime, add salt to egg whites and beat until stiff but not dry. Pour hot syrup slowly into beaten whites, beating constantly with dover beater. Add flavouring and continue beating until frosting is of con- sistency to spread (3 to 5 minutes). LEMON OR ORANGE FILLING 2 Y 2 tablespoons Benson’s or Canada Cora Starch 1/3 cup sugar 1/3 cup Crown Brand Cora Syrup Y% teaspoon salt 2/3 cup boiling water 1 egg, slightly beaten 3 tablespoons lemon or orange Juice 1 teaspoon grated lemon or orange rmd 1 teaspoon butter Mix together Benson s or Canada Com Starch, sugar. Crown Brand Syrup and salt in top part of double boiler. Add boiling water and blend with rotary beater. Cover and cook over boiling water until clear and smooth (12 to 15 minutes), stirring frequently. Beat egg slightly, add lemon or orange juice and rind; add to hot mixture, blend, and continue cooking, covered, 3 minutes. Re- move from heat and add butter; beat until creamy. Cool slightly before putting between layers of cake. Variation: Jiffy Dessert Sauce — If there is any of this filling left over, add hot water to desired consis- tency and use as a dessert sauce. MOTHER’S CHOCOLATE FROSTING 1 (l-oz.) square unsweetened choco- late, shaved 2 tablespoons Crown Brand Corn Syrup 1/3 cup granulated sugar 1 Yl tablespoons Benson’s or Canada Corn Starch 1/16 teaspoon salt Yz cup boiling water 1 tablespoon butter Yz teaspoon vanilla Melt chocolate in saucepan over low heat. Add Crown Brand Syrup and blend. Combine suear, Benson* s or Canada Corn Starch and salt, and add to first mixture. Add boiling water and bring all to boil, stirring until sugar is dissolved. Boil gently until mixture thickens (3 to 5 minutes). Remove from heat, add butter and vanilla, and blend. While frosting is still hot, spread on cake; in this way it will retain its sheen. VELVETY CHOCOLATE FROSTING (Uncooked) 2/3 cup sifted icing sugar 1 Yz tablespoons Benson’s or Canada Corn Starch 2 tablespoons Crown Brand Cora Syrup 1/16 teaspoon salt 1 small egg, unbeaten 3 tablespoons milk Yz teaspoon vanilla or almond extract 3 (l-oz.) squares unsweetened chocolate, melted 2 teasi>oons butter, well creamed Sift together icing sugar and Benson s or Canada Com Starch. Add Crown Brand Syrup, salt, un- beaten egg, milk, vanilla or almond extract, melted chocolate and creamed butter. Blend thoroughly, beating with rotary beater until of spreading consistency (3 to 5 minutes). ALTERNATIVE CAKE TOPPINGS 1. Place bold-patterned paper or lace doily over top of warm cake (Filled, Layer). Sprinkle powdered sugar over it; remove doily carefully and a pattern is left on the cake. 2. tSust Spice Cakes with powdered sugar while warm. 3. Sprinkle tops of Plain Cakes or Spice Cakes (while hot) with ^ated orange or lemon rind; sprinkle tops of (ihocolatc Cakes (while hot) with finely-chopped nutmeats (when available). 4. Frost Plain Cakes with the family’s favourite jam. 5. Sprinkle chopped dried fruits on cakes before baking. VELVETY “SEVEN-MINUTE” ICING 1 egg white, unbeaten 2/3 cup Crown Brand Com Syrup Vs teaspoon salt 1 teaspoon vanilla Combine unbeaten egg white, Crown Brand Symp and salt in top part of double boiler and mix thoroughly, using a dover beater. Place over rapidly boiling water and beat constantly with dover beater until mixture peaks (6 to 7 minutes). Remove from heat, add vanilla and beat until of consistency to spread. (If frosting is allowed to stand for some time before spreading, it may separate. In this case beat again with dover beater.) Variation,’ Pastil Icing — Replace Crown Brand Syrup with cup tart jelly, and omit vanilla. Place un- beaten egg white, salt and jelly in top of double boiler and blend with dover beater. Continue beating constantly (over boiling water) for 2 to 3 minutes. Remove from heat and beat until mixture peaks (2 to 3 minutes longer). The dever beater is a double rotary beater. COOKIES Cookies fill an important place in today’s eating habits. Delicious cookies with lots of interest and eye-appeal are just the thing to include in Lunch Boxes and in parcels for overseas and for camp. And — they add variety to wartime’s simpler meals. • APPLESAUCE COOKIES Temp.: 375** F. Timex 15-20 minutes Vsi cup lard, shortening, or home- rendered fat Yt cup white sugar Yz cup Crown Brand Com Syrap 1 egg, well beaten 1 teaspoon baking soda 2/3 cup thick applesauce 2 cups sifted all-purpose flour 1 teaspoon salt Yi teaspoon ground cinnamon Yz teaspoon ground nutmeg Yz teaspoon ground cloves 1 cup raisins or currants Yz cup chopped nutmeats (if avail- able) Cream lard, shortening or home-rendered fat thoroughly with sugar. Add Crown Brand Syrup gca.d~ ually and beat well. Add well-beaten egg ana again beat. Stir soda into applesauce and add to creamed mixture. Add sifted dry ingredients, raisins and nutmeats. Mix thoroughly; chill. Drop by spoonfuls 2" apart on greased cookie sheet and bake in a moderate oven (375® F.) for 15 to 20 minutes. Yitld: 4 dozen average-sixed cookies. Temp.: 350*' F. BROWNIES Timet 35 minutes 1/3 cup butter Yz cup sugar Yz cup Crown Brand Corn Syrup 1 large or 2 small eggs, well beaten 2 (1-oz.) squares unsweetened chocolate, melted Ya cup sifted pastry flour 1 tablespoon Benson’s or Canada Com Starch Yz teaspoon salt Yz teaspoon baking powder Yz cup broken nutmeats (if available) 1 teaspoon vanilla Cream butter, blend in sugar and Crown Brand Syrup gradually. Add well-beaten egg or eggs; blend. Stir in melted chocolate andmix well; add well-sifted dry ingredients and beat smooth. Stir in broken nutmeats, add vanilla and blend. Turn into a well-greased pan 8" x 8" x 2" and bake in a moderate oven (350° F.) for 35 minutes. Cut in squares while warm. FILLED OATMEAL COOKIES Temp.t 350** F. Time: 10 to 12 rntmites 1 cup shortening or lard ^ Yz cup brown sugar Yz cup Crown Brand Com Syrap 2 cups rolled oats \Y% cups sifted all-purpose flour 3 teaspoons baking powder 1 teaspoon salt 1/3 cup milk Cream shortening or lard with brown sugar; grad- ually beat in Crown Brand Syrup, Add rolled oats and blend. Add sifted dry ingredients alternately with milk; mix well. Chill thoroughly, then shape dough into small rounds and place 2" apart on greased cookie sheet. Press flat with tines of a fork (dipped lightly into Benson*! or Canada Corn Starch') and bake in a moderate oven (350° F.) for 10 to 12 minutes. Cool, and put together in pairs with apple butter, jam, or the following filling: Yield: 1 dozen average-sized cookies or dozen pairs. FILLING FOR COOKIES 2 cups grated tart apple (firmly packed) Ya cup Crown Brand Cora Syrap 1/16 teaspoon of salt 2 to 3 teaspoons lemon juice 2 teaspoons grated lemon rind Combine all ingredients in saucepan; bring to boil and simmer 10 to 12 minutes. Cool and use as filling for any plain cookies. GRANDMOTHER'S ‘‘SUGAR COOKIES” Temp.x 375* F. Time: 12-15 minutes 2/3 cup shortening Yz cup brown sugar, firmly packed Yz cup Crown Brand Cora Syrap 2 eggs, well beaten 1 teaspoon vanilla or lemon extract 2Ya cups sifted all-purpose flour Ya cup sifted Benson’s or Canada Corn Starch 1 teaspoon salt 1 teaspoon cream of tartar Yz teaspoon soda Cream shortening and gradually beat in brown sugar and Crown Brand Syrup, blending thoroughly. Add beaten eggs and flavouring. Sift dry ingre- dients together 3 times and add to creamed mixture in 5 or 6 additions, working in gradually until all has been used. Roll out thin on a floured board and cut in rounds or other desired shapes. Place on greased baking sheet; bake in a moderate oven (375° F.) for 12 to 15 minutes. When cool, put together in pairs with jam, jelly, apple butter, etc. ; or serve plain. Yield: 4 dozen cookies (a^ut 2j^" in diameter). HERMITS Temp.} 375* F. Time: 15 minutet Vi cup lard, shortening, or home* rendered fat V 2 cup brown sugar, firmly packed Vz cup Crown Brand Com Syrup 1 teaspoon vanilla 1 egg, well beaten Vz cup chopped nutmeats Vz cup chopped raisins or currants (if available) Wz cups sifted pastry flour 2 teaspoons baking powder Vz teaspoon salt Vz teaspoon ground cloves 1 teaspoon ground cinnamon 1 teaspoon ground allspice 3 to 4 tablespoons sour cream or sour milk Cream lard, shortening or home-rendered tat, gradually beat in sugar and Croum Brand Syrup and beat all together until light. Add vanilla and well-beaten egg, then nutmeats and raisins or currants. Add sifted dry ingredients alternatclv with sour cream or sour milk, and blend. Chill. Drop bv teaspoonfuls 2" apart on greased cookie sheet; bake in a moderate oven (375° F.) for 15 minutes. Yield: Approx. 4 dozen average-sized cookies. All quantities given arc for level measurements. Always use standard measuring cups and spoons. PASTRY and PIES PLAIN PASTRY Tomp.t 450* F. Time: 20-25 miuutet 3% cups sifted pestry flour 1 Vz teaspoons salt 2/3 to 1 cup lard or shortening Ice-cold water (1/3 cup to scant V2 cup) Sift flour; measure. Sift again with salt. Cut in shortening until mixture is of crumbly consist- ency. Sprinkle ^adually with ice-cold water, mixing lightly with a fork until dough will hold together and may be easily cleaned from the bowl. Chill before using, or use directly. Roll out on lightly-floured board or canvas to thickness. If baking pastry shell alone, without filling, prick with tines of fork and bake in a hot oven (450° F.) for 20 to 25 minutes or until golden brown. APPLE PIE Temp.: 450®-350® F. Time: 40-45 minutes Pastry for 2-crust 9'' pie 2 teaspoons Benson’s or Canada Corn Starch V2 cup white sugar Dash salt 4V2 to 5 cups sliced, tart apples 1 teaspoon lemon juice V2 cup Crown Brand Corn Syrup V2 teaspoon cinnamon V 4 teaspoon nutmeg ^ 1 tablespoon butter Line a 9" pic plate with pastry. Mix together Benson's or Canada Com S$^rc%, sugar and salt, and ^rinklc on bottom cru^. Add sliced apples '^peeled and cored). Combine lemon juice, troum brand Syrup and spices, and pour over apples. Dot with butter. Cover wim pastry for top crust, crimp edges and bake in a hot oven (450° F./ 15 minutes. Reduce heat to 350° F. and continue baking until apples are tender (25 to 30 minutes). BUTTERSCOTCH PIE 1 baked pastry shell (9^) XVi cups scalded milk V2 cup Crown Brand Com Syrup %Vz to 4 tablespoons Benson’s or Canada Cora Starch V2 teaspoon salt V2 cup brown sugar (firmly packed) Va cup cold milk 2 eggs, separated 2 tablespoons butter 1 teaspoon vanilla Scald milk in top of double boiler over boiling water; stir in Crown Brand Syrup, Blend Benson's or Canada Corn Starchy salt and brown sugar with cold milk; add to hot milk, stirring constantly^ until smooth and thick. Cover and continue cooking 10 minutes, stirring occasionally. Pour a little of the hot mixture over slightly beaten egg yolks, then return to double boiler and blend. Cook 3 minutes longer. Remove from heat, add butter and vanilla; beat with rotary beater until smooth and creamy. Pour into baked shell and top with a meringue prepared from the two remaining egg whites (recipe page 7). CHOCOLATE CREAM PIE 1 baked pastry shell (9") 2 cups scalded milk 2 (1-oz.) squares grated un- sweetened chocolate Vz cup Crown Brand Cora Syrup V2 cup white sugar 3V^ to 4 tablespoons Benson’s or Canada Cora Starch V2 teaspoon salt Va cup cold milk 2 eggs, separated 1 tablespoon butter (optional) 1 teaspoon vanilla Scald milk in top of double boiler over boiling water; add gratca chocolate. When chocolate is melted add Crown Brand Syrup and sugar; blend with rotary beater. Blend Benson's or Canada Com Starch and salt with cold milk; add to hot mixture and cook, stirring constantly, until smooth and thick. Cover and continue cooking 10 minutes. Add well-beaten egg yolks and cook 3 minutes longer. Remove from heat, add butter and vanilla. Beat until creamy. Pour into 9'' baked shell and top with meringue prepared from two egg wnites remaining. (Meringue recipe page 7). CUSTARD PIE Temp.: 450*-325® F. Hme: 45-50 minutes Unbaked pastry shell (9'') 2 tablespoons white sugar Va cup Crown Brand Corn Syrup Va teaspoon salt 1 tablespoon Benson’s or Canada Corn^ Starch 2 eggs, slightly beaten 2 cups scalded milk Grated nutmeg Line a 9" pie plate with pastry; bake in a hot oven (450° F.) for 5 minutes. Remove from oven. (The pastry shell is pre-cooked to avoid a sogp’ bottom crust; if preferred, the filling may be baked directly in tne raw shell). Meantime, mix together the sugar. Crown Brand Syrup, salt, and Benson's or Canada Com Starch, Add slightly beaten eggs and hot milk; blend well with rotary beater. Strain filling into pre-cooked sUcII. ^rinklc with grated nutmeg. Bake in a hot oven (450° F.) until the crust is set (10 to 15 minutes). Reduce heat to 325® F. and bake until a silver knife blade inserted in the filling comes out clean (about 25 to 30 minutes). LEMON PIE 1 baked pastry shell (9'') 4 V 2 tablespoons Benson*# or Canada Corn Starch 0 f V 2 cup Crown Brand Com Syrup \ Vi cup sugar Vi teaspoon salt 1 Vi cups boiling water 3 eggs, separated 6 tablespoons lemon juice 3 teaspoons grated lemon rind 2 teaspoons butter Mix together Benson s or Canada Com Starchy Crown Brand Syrupy sugar and salt in top of double boiler; add boiling water, stirring constantly. Blend with rotarv beater. Cook over boiling water until smootn and thick; cover and cook 10 minutes, stirring occasionally. Combine slightly beaten egg yolks, lemon juice and rind. Add to hot mixture and blend well. Continue cooking 3 minutes; remove from heat and add butter. Pour into baked shell and top with meringue made from the 3 remaining egg whites (see recipe page 7, adding 1 tablespoon Crown Brand Syrup for the extra egg white). to 1 cup sugar may be used in place of the Vi cup syrup and Vi cup sugar. FRESH BLUEBERRY PIE Temp.s 450®-350® F. Hme: 45-50 minutes Pastry for 2-crusC 9" pie V 2 cup white sugar Vs teaspoon salt 1 tablespoon Benson*s or Canad# Corn Starch 4 cups cleaned blueberries 3 tablespoons Crown Brand Cora Syrup 1 teaspoon lemon juice 1 tablespoon butter (optional) Line a 9'' pic plate with pastry. Mix together sugar, salt ana Benson s or Canada Corn Starch; g>rinkle of this mixture on unbaked crust. Fill with blueberries. Mix together Crown Brand Corn Syrup and lemon juice; pour over berries. Sprinkle with remainder of Com Starch-sugar mixture; dot with butter; cover with top crust. Bake in hot oven (450® F.) for 15 minutes; reduce heat to 350® F. and continue baking for 25 to 35 minutes or until done. Variations: (2) Fresh Peach Pie — Follow directions for Blueberry Pie, replacing blueberries with an equal quantity of sliced fresh peaches. Increase Coro Starch to 2 tablespoons. Criss-cross pastry strips wide) to make a lattice top. Bake as directed. (2) Fresh * Cherry Pie — Follow directions for Blueberry Pie, replacing blueberries with an equal quantity of pitted, cleaned sour cherries. Increase (iorn Starch to 2 tablespoons; sugar to 1 cup, and Crown Brand Syrup to cup. Bake as directed. (3) Fresh Raspberry Pie — Follow directions for Blueberry Pie, replacing blueberries with an equal qu^tity of fresh, cleaned raspberries. Increase Cdfe Starch to 2 tablespoons: omit lemon juice. Bake as directed. PUMPKIN CREAM PIE I'emp.t 450®-350* F. Time: 40-50 minute» Unbaked pastry shell (9") 2 eggs, slightly beaten Y 4 cup Crown Brand Cora Syrup Y 4 cup brown sugar 1 cup cooked pumpkin 1 tablespoon Benson*# or Canada Corn Starch Ye teaspoon salt 1 teaspoon cinnamon 1 teaspoon ginger Yi cup table cream IV 2 cups milk Line a 9" pic plate with pastry; flute edge. Bake in a hot oven (450® F.) for 5 minutes; remove from oven. To slightly beaten eggs add all other ingredients except cup of the cream. Pour into partially cooked shell; pour remaining cup cream carefully over top. Bake in a hot oven (450® F.) for 10 minutes; reduce heat to 350® F. and continue baking 30 to 35 minutes or until a silver knife blade inserted in the filling comes out clean. Serve with slices of Canadian cheese. MERINGUE TOPPING FOR PIES AND PUDDINGS 2 tablespoons Crown Brand Cora Syrup 1/16 teaspoon salt 2 teaspoons Benson’s or Canada Cora Starch 2 egg whites, beaten Mix Crown Brand Syrup, salt and Benson's or Canada Corn Starch thoroughly. Beat gradually into egg whites (which have been beaten stiff but not dry) until mixture peaks. Pile lightly on pic fillings or puddings and bake in a slow to moderate oven (325® F.p for 15 to 20 minutes or until delicately browned. Allow to cool away from drafts. (Sufficient for topping 1 (8" or 9") pie). Variation: Meringue Drofs (Jor pies and puddings) — Follow directions as in Meringue Topping. Instead of spreading over pic or pudding in one lot, drop mixture from spoon on the surface of a pan of gently boiling water. Cook 5 minutes. or — Place the pan of water with the small Meringue Drops in a slow to moderate oven (325^ F.) until delicately browned. ‘ ► When cooked (either on top of stove or in oven) Tift each meringue carefully from the water and let drain. Arrange tastefully on top of cream tv pies, soft desserts, etc. If desired, garnish each meringue drop with a speck of brightly coloured icily. Always sift flour and Benson’s or Canada Corn Starch before measuring. • Easy ways to serve CROWN BRAND SYRUP to the children A# a spread on bread, toast, etc., on cereal# in place of sugar, to sweeten and flavour orange juice, poured on fresh or preserved fruit#-— CROWN BRAND SYRUP in milk improve# the flavour and makes it even more enjoyable. NOTE: To serve Crown Brand Syrup on dry cereals slightly warm the syrup so that g it will flow freely. HOT BREADS RULES FOR SUCCESSFUL QUICK BREADS (Muflkis, Biscuits, Scones, etc.) 1. Mix batters just to blend. Overbeating causes toughness, (l exception : Popovers — which derive their lightness from vigorous beating.) 2. Work quickly, assembling all in^dients and greasing all tins before starting to mix recipe. 3. Allow baked fruit or nut breads to stand 24 hours before slicing. BRAN MUFFINS Teoip.x 400* F. (Basic racipe) Timex 25 minates V 4 cup sifted all-purpose flour Va cup Benson’s or Canada Com Starch Vi teaspoon salt 2)4 teaspoons baking powder 1 cup ready-cooked bran 1 egg, beaten Vz cup Crown Brand Com Syrup Vi cup milk 2 tablespoons melted fat Sift flour; measure* Sift toother with Benson's or Canada Com Starch, salt ana baking powder. Add bran. Beat egg light, stir in Crown Brand Syrup, milk and melted fat. Add liquid ingredients all at once to d^ ingredients and stir until just moistened. Fill greased muffin tins 2/3 full and bake in a hot oven (400° F.) 25 minutes. Yield: 16 to 17 (about 2" in diameter) or 12 (about 3" in diameter). Variations: (1) Fruit Bran Muffins — Add yi to ^ cup chop- ped raisins, currants or chopped raw prunes (when available) to Basic Recipe. (2) Sour Milk Bran Muffins — ^Replace the sweet milk in Basic Recipe wi3i an equal quantity of sour milk; and replace the 1}/^ teaspoons baking powder with 1 teaspoon baking powder plus teaspoon baking soda. OATMEAL BREAD Temp.x 425®-375* F. Time: 45 mitiutes 2 teaspoons salt 2 cups boiling water 2 cups rolled oats 1 tablespoon melted fat 2 cakes compressed yeast cup lukewarm water Vz cup Crown Brand Com Syrup 4 to 4 Vz cups sifted all-purpose flour Add salt to boiling water; remove from heat. Stir in rolled oats and melted fat. Let stand until lukewarm, stirring occasionally. Soften yeast in cupful of the lukewarm water; add remainder of water and Crown Brand Syrup. Combine with rolled oats mixture. Gracfually sift flour into yeast mixture, adding all the flour to be used, or enough to make a dough of the desired consistency or stiffness. Stir as long as possible with a spoon, then knead in remaining flour with the’ hands. Turn on floured board and knead until smooth. Turn into a greased bowl, cover, and let rise in a warm place until double in bulk (about 1 hour), Rnead down and divide dough Into two equal parts; cover and let stand 15 minutes. Shape each into a loaf; place in greased bread pans 9'' x 5" K 3'' and let rise in warm place until doubled in bulk (about 30 minutes). Bake in hot oven (425° F.) for 15 minutes, then reduce heat to 375° F. and complete baking (about 30 minutes). About 10 minutes before baking time is completed, brush tops of loaves with melted butter. This bread is tender and delicious. Yield: 1 loaves, 9"x5". QUICK MUFFINS Temp.x 3750 F. (Basic Recipe) Time: 25 minute# 1% cups sifted all-purpose flour V 4 cup Benson’s or Canada Com Starch 4 teaspoons baking powder Vz teaspoon salt 1 egg, well beaten 3 tablespoons melted fat V 4 cup milk V 4 cup Crown Brand Com Syrup Sift together the first four inCTedients. Beat egg light and add melted fat, milk, and Crown Brand Syrup. Make a depression in the sifted dry in- gredients and pour in the second mixture all at once. Stir quickly, just enough to blend the in- gredients (do not beat). Turn at once into well- greased muffin tins (two-thirds full) and bake in a moderate oven (375® F.) 25 minutes. Yield: 18 (2") muffins or 12 (3") muffins. Variations: (1) Carrot Muffins — Follow Basic Recipe, de- creasing Crown l^and Syrup to 2 tablespoons and adding 1 cupful freshly grated raw carrots to dry ingredients. (2) Graham or Whole Wheat Muffins — Follow Basic Recipe, replacing 1 cupful of the all-purpose flour with 1 cupful of graham or whole wheat flour (unsifted). (3) Wheat Germ Muffins — Follow Basic Recipe, replacing 1 cupful of the all-purpose flour with one cupful wheat germ (unsifted). (4) Fruit Muffins — 2/3 cupful fresh blueberries, or 2/3 cupful dhopped raw apples (with tea- spoon nutmeg and teaspoon cinnamon added);; or cupful chopped raisins, dates or raw prunes, (when available) make tasty additions to the Basic Recipe. (5) Cheese Muffins — Add 2/3 cupful grated Ched- dar cheese to Basic Recipe, TEA BISCUITS Temp.: 450® F, (Basic recipe) Timex 12-15 mimite# IV 4 cups sifted all-purpose flour Va cup Benson’s or Canada Com Starch 4Vz teaspoons baking powder 1 teaspoon salt V 4 cup lard or shortening V 4 cup milk A little flour to knead Sift flour, measure. Then sift together witbi Benson s or Canada Com Starch, baking powder and salt. Cut in lard or shortening rather coarsely (until each little piece of flour-coated fao is about: the size of a corn kernel). Make a well in centre of drv mixture and pour in milk all at once. Stir lightly with fork or knife, turn on lightly floured board ^d knead gently until smooth (about 20’ counts). Roll ' thick and cut into desired: shapes with lightly floured cutter. Place on. lightly greased baking sheet and bake in a hot: oven (450° F.) for 12 to 15 minutes. Yield: 12 to 13. (2") biscuits. Variartom; (1) Drop Biscuiti — Follow Basic Recipe, but increase milk to 1 cup. Drop batter from spoon on to greased baking sheet and bake as directed. (2) "Love Lifters " — Follow Basic Recipe. Roll Ji" thick and cut in 3" squares, with a sharp knife. Place to 1 teaspoon Crown Brand Syrup in the centre of each square. Fold each corner of square diagonally- into the centre and press down until they stick in place. Bake as directed. (3) Butterscotch Biscuits — Follow Basic Recipe; divide dough in half. Roll each half about thick and spread with following mixture: 3 tablespoons softened butter, cup brown sugar (firmly packed), cup Crown Brand Syrut. Now roll each half like jelly roll and cut in slices. Grease a pan 8" x 12" and place these little rolls, cut side down, in the pan, and bake in a hot oven (450® F.) for 15 minutes. Reduce heat to 375° F. and finish baking. OR — Place each little pinwheel roll in a well-greased muffin tin and bake as directed for Butterscotch Biscuits (above). (4) Cheese Salad Rolls — Follow Basic Recipe. Roll out into an oblong to thick. Spread with softened yellow cheese Cany- desired tnick- ness) and roll up lengthwise (jelly-roll fashion). Cut down in slices about wide, and place, cut side down, in greased muffin tins or on greased baking sheet. Bake as directed in Basic Recipe. A grand accompaniment to salads. (5) Parsley Pinwheels — Proceed as in Salad Cheese Rellsy replacing the cheese with a spreading of softened putter and sufficient choppea parsley to cover the oblong dough. Roll, slice down, and bake as directed above. These are very nice with salads, omelets or meat, and make an attractive topping for meat pie. (d') Whole Wheat or Graham Biscuits — Follow Basic Recipe, replacing 1 cup of the sifted flour with 1 cup unsifted whole wheat or graham tloui Bake as directed. (7) Cheese Biscuits — Add 3^ cup grated cheese to dry ingredients. (0 Fresh Fruit Shortcake — Increase shortening to 1/3 cup. Bake whole, or cut in rounds as for biscuits. If baked whole, make cither one thick layer or 2 thin layers (one placed upon the other). Bake as directed. Split wffiilc hot, spread with butter and fill with crushed, slightly sweetened fresh fruit (strawberries, raspberries, peaches, etc.). Place layers together again and cover the top with additional fruit. Top with whipped cream and garnish with whole or sliced fruit. GOLDEN POPOVERS (A real butterour Custard Sauce over all. Chill thoroughly. Top with a speck of jelly; or make Custard Sauce with egg yolks and use the remaining egg whites to make Meringue Drops (see page 7); top Trifle with Meringue Drops. Serves 6. VANILLA BLANC MANGE (Basic Recipa) 2 cups hot milk 3 tablespoons Benson’s or Canada Cora Starch Ya cup white sugar Ya teaspoon salt 2 tablespoons cold milk 1 teaspoon vanilla 10- Scald 2 ci^ milk over boiling water. Mix Benson’s or Canada Corn Starch, sugar and salt with cold milk. Add slowly to hot milk, stirring con- stantly until thick. Cover and continue cooking 10 minutes, stirring occasionally. Remove from heat, add vanilla. Pour into serving dish or into individual moulds lightly oiled with Ma^ola or rinsed in cold water. Chill. Unmould and serve with Crown Brand Com Syrup, jam, canned or fresh fruit, etc. Variations: (1) Foamy Fuddini — Fold 2 stiffly beaten egg whites into cooked blanc mange. Pour into individual moulds or large mould; chill. This mixture may be tinted delicately with vegetable colouring. (2) Butterscotch Budding — Add cup brown sugar to Basic Recipe; reduce white sugar to 2 tablespoons and blend with the Com Star^, brown sugar, salt and cold milk, and proceed as directed. When vanilla is being added, add 1 tablespoon butter and blend. (3) Chocolate Pudding — Add 2 tablespoons white sugar, cup Crown Brand Com Syrup, and cup dr^ cocoa to sugar. Com Starch, salt and milk mixture in Basic Recipe; OR — Increase sugar in Basic Recipe to cup. Melt two (l-oz.) squares unsweetened chocolate in the scalded milk and cook as directed. Chill and serve with rich milk or table cream. (f) Fruit Pudding — Replace one-half of the milk in the Basic Recipe with an equal quantity of fruit juice (peach, raspberry, strawberry, cherry, etc.), adding a small amount of sugar and a speck of salt (to taste). Garnish pudding with fresh or canned fruit to correspond with the juice used in the recipe. VELVETY BAKED CUSTARD Temp.: 325** F, Time: 45 minutet 2 eggs 1/3 cup Crown Brand Com Syrup or % cup sugar 1 tablespoon Benson’s or Canada Corn Starch Va teaspoon salt 2 cups scalded milk 1 teaspoon vanilla V 2 teaspoon grated nutmeg (if desired) Beat eggs slightly; add Crown Brand Syrup or sugar, Benson s or Canada Corn Starch, and salt. Stir in hot milk and vanilla; blend. Pour mixture into greased custard cups and if desired, sprinkle grated nutmeg over top of each custard. Place filled cups in a pan of warm water and bake in a slow to moderate oven (325° F.) 45 minutes or until done (when a silver knife blade, inserted in custard, comes out clean). Chill, unmould, and serve with fresh or canned fruit, or cream. Serves 4 to 6. Note: If cooked in one large baking dish, place also in a pan of warm water and bake longer (50 to 60 minutes) in a 325° F. oven. Variations: (1) Caramel Custard — Follow directions for Velvety Baked Custard. Before filling greased custard cups, pour one tablespoon Crown Brand Syrup into the bottom of each one. Now fill cups with custard mixture and proceed as directed for baking. Chill and unmould. The Crown Brand Syrup will provide a delicious sauce for this dessert. (2) Fruit Replace one-half of the milk with an equal quantity of fruit pulp and juice. Sweetening may be increased or decreased accord- ing to taste. SPECIAL DESSERT SAUCES BUTTERSCOTCH SAUCE (For Ice Cream) Va cup Crown Brand Cora Syrup Vi cup white or brown sugar 1 tablespoon table cream or canned evaporated milk Va teaspoon salt Va teaspoon vanilla 2 tablespoons butter 2 tablespoons boiling water ^mbine Crown Brand Syrup, sugar, cream and salt in saucepan. Bring to boiling point over moderate heat, and boil until mixture forms a very soft ball when a little is dropped into cold water. (This will be 232 ® F. on candy thermometer). Remove from heat, add vanilla and butter. Blend and add boiling water, stirring until smooth. Serve hot or cold. Note: When available, chopped nutmeats make a tasty addition to this sauce. CUSTARD SAUCE or SOFT CUSTARD 2 cups scalded milk (Basic Recipe) 1 tablespoon Benson’s or Canada Corn Strrch Vs teaspoon salt 2 tablespoons white sugar 1/3 cup Crown Brand Corn Syrup 2 egg yolks or 1 whole egg slightly beaten 1 teaspoon vanilla Scald milk in top of double boiler. Blend Benson’s or Canada Corn Starch and salt with sugar and Crown Brand Syrup; combine with slightly beaten egg or egg yolks. Gradually pour the scalded milk over this mixture, stirring until smooth. Return to double boiler and cook, stirring con- stantly, until mixture has thickened and will coat the back of a silver spoon. Remove from heat and add vanilla. Strain, chill, and serve over Trifle, Vanilla Blanc Mange, fresh fiiiit sections, and other desserts. Variations: (1) Lemon Custard Sauce — Add 1 teaspoon lemon juice to Benson s or Canada Corn Starch, salt, sugar and Crown Brand Syrup mixture. Replace vanilla with 1 teaspoon grated lemon rind. (2) Fruit Custard Sauce — Replace 1 cup or more of the milk in Basic Recipe with fruit juice, heated. Cook mixture until smooth and thick, stirring constantly. Remove from heat and stir in grated rind from lemons or oranges (replacing vanilla in Basic Recipe). Add 1 tablespoon butter. (3) Fluffy Custard Sauce — Use 2 egg yolks in Basic Recipe. Reserve the 2 egg whites, beat stiff and fold into cooked Custard Sauce or a Variation. (4) Meringue Pudding — Use 2 egg yolks in Basic Recipe. Reserve the 2 egg whites and make 1 reci^ of Meringue Topping or Meringue Drops (recipes page 7). Use as garnish with sauce on trifle, blanc mange or other desserts, v Note: Do not allow the water in the bottom part of double boiler to boil too -rapidly when cooking custard sauce mixtures; this will cause curdling. If sauce does curdle at any time, set it in a pan of cold water and beat with rotary beater. (The sauce will be somewhat thinner.) It CHOCOLATE SAUCE (For Ice Cream) 2 (1-oz.) squares uasweetetted chocolate teaspoon salt cup Crown Brand Com Syrup Y 4 cup white sugar 2/3 cup water 2 tablespoons butter Vz teospeon vanilla Melt chcx:olatc in saucepan over slow heat. Add salt. Crown Brand Syrupy susar and water, and blend. Cook slowly until thick (about 10 min- utes). Add butter. Remove from heat and add vanilla. Serve warm on ice cream, blanc manges, etc. FOAMY SAUCE 1 tablespoon Benson’s or Cora Starch V 4 teaspoon salt 1 cup milk 1/5 cup Crown Brand Corn Syrup 1 egg, separated Vz teaspoon vanilla Combine Benson's or Canada Corn Starch and salt with 2 tablespoons of the milk, then blend with the remainder of the milk in top part of double boiler. Beat egg yolk with a fork and mix with Crown Brand Syrup; add to milk mixture. Cook all together, stirring constantly, until mixture is thick. Remove from fire, cool and add vanilla. Just before serving, fold in beaten egg white. Serve with suitable baked or steamed pudding. Serves 6 to 8. All quantities given are for level measurements. Always use standard measuring cups and spoons. VANILLA SAUCE (Basic Recipe) 3 tablespoons white sugar % cup Crown Brand Corn Syrup 1 tablespoon Benson’s or Canada Com Starch Ys teaspoon salt 1 cup boiling water 1 tablespoon butter 1 teaspoon vanilla Blend sugar and Crown Brand Syrup with Benson's or Canada Com Starch and salt, in saucepan. Stir in boiling water and bring to a boil over direct heat, stirring constantly until sauce thickens and be- comes clear. Cook 15 minutes longer over low heat or over boiling water. Add butter and flavouring and serve hot with Cottage Pudding (recipe page 10), or any other suitable baked or steamed pudding. Variations: (1) Butterscotch Sauce — ^Replace white sugar in Basic Recipe with cup brown sugar, and in- crease butter from 1 tablespoon to 2 tablespoons. (2) Lemon or Orange Sauce— -Omit vanilla in Basic Recipe and add 1 tablespoon lemon or orange juice, 1 to 2 teaspoons grated rind, and a few grains ^ound nutmeg. (3) Broum Sugar Sauce — Replace white sugar in Basic Recipe with 1/3 cup brown sugar. (^) Chocolate Sauce — ^Aad 3^ (l-oz!^ square un- sweetened chocolate (melted) to remaining in- gredients in Basic Recipe; OR — Blend in 2 table- mens dry cocoa with the sugar. Crown Brand Com Starch and salt mixture in Basic Recipe. (The boiling water may be replaced by an equal quantinr of hot milk it desirca.) (3) truit Sauce — ^Replace boiling water in Basic Recipe with heated fruit juice (fresh, or drained from canned fruits). SALADS and SALAD DRESSINGS COLE SLAW 2 cups shraddec^ crisp raw cabbage Vz cup Mayonnaise or Boiled Salad Dressing or French Dressing 1/16 teaspoon salt 1 tablespoon scraped onion or 2 tablespoons finely chopped chives 1 tablespoon chopped green pepper Shred cabbage, add dressing, salt, onion, and green pepper; toss lightly together until well blended. &rvc cold. Serves 4. Variations: Add to 1 cupful grated raw carrot. (2) Follow directions as given, omitting onion and green pepper. Grate or shred thinly 4 ounces of yellow cheese and combine with cupful chopped tart apple. Add to the 2 cups shredded cabbage and the dressing, and toss all together lightly. Season to taste and serve while fresh in nests of crisp lettuce. (3) Replace the yellow cheese in Variation (2) with 1 cupful cottage cheese. POTATO SALAD "4 cups cooked potatoes (diced) 1 small onion or several tops of chives, finely chopped \Vz teaspoons s^t V% teaspoon pepper 4 large stalks <^ery, chopped 2 hai^-cooked eggs 2 tablespoons finely chopped parsley or fresh raw spinal ^ Jlfly MayonuMse to moisten Cook potatoes in their skins in boiling salted water until tender. Cool, remove skins and dice. Add finely cut onion or chives, salt, pepper, chopped celery, coarsely-chopped hard-cooked eggs, and parsley or raw spinach. Add Jiffy Mayonnaise to moisten; toss all together with a fork. Chill. Arrange salad attractively in crisp lettuce cups or on a bed of crisp shredded lettuce or other greens. Garnish with fresh parsley sprigs and crisp c^rot sticks or curls; or tiny leaves of fresh, crisp spinach and radish roses. Serve with sliced tomatoes, or with cold cuts or cold sliced meat loaf. Serves 6. Variations: (1) Iced Potato Salad — Combine in^edients as directed above, adding the whites of nard-cooked but reserving the yolks. Chill the salad. Pile on a cold platter and “ice” all over with Jiffy Mayonnaise^ into which has been blended cup softened yellow cheese. Over all, grate yolks of h^d-cooked eggs. For “company occasions", garnish with leaves cut from green peppers and flower petals cut from raw carrot slices. (2) Cold Tongue Rolls — Cut thin slices of cold cooked tongue. Spread each slice thickly with Potato Salad, Roll up and chill. If slices are large, cut in halves for serving. Salads should always be served crisp and cool. 12 — SALMON SALAD MOULD 1 tablespoDtt salt V 2 tablespoon dry mustard X tablespoon sugar 2 eggs or 3 egg yolks % cup sweet milk or cream cup vinegar 1 V 2 tablespoons gelatine cup cold water 1 pound cooked salmon (flaked) Combine salt, mustard and sugar in top of double boiler. Beat eggs slightly, add milk and vinegar, and pour into first mixture, stirring constantly to blend. Place over boiling water and cook, stirring frequently, imtil mixture thickens. Meantime, soften gelatine in cold water, then dissolve in hot mixture while stirring constantly. Beat smooth with rotary beater; add cookea flaked salmon. Turn into greased mould and chill. Unmould on bed of crisp lettuce; garnish with parsley and rings of hard-cooked egg. Serves 6. Serve with Maxpla Mayonnaise. Vofiation: Salmon Salad Loaf — ^Turn cooked mixture into mased loaf pan and chill. Unmould and slice. Serve with green salad and (or) escallopcd po- utocs. TOMATO SALAD CUPS (Basic Recipe) 6 firm fresh medium*sized tocaatoes Pulp from scooped out tomatoes 1 cup cream cheese 1 teaspoon prepared mustard Vz cup diced celery 2 tablespoons chopped parsley or chopped green pepper Seasonings and Jifly Mayoima:^ to taste Remove skins fi*om tomatoes by blanching for 1 or 2 minutes in boilii^ water, plunging into cold water and peeling, (fut a thin slice from top of each tomato; scoop out seeds and part of the pulp. Sprinkle inside of each tomato with salt,, invert and chill. Just before serving, fill each “cup’* with the mixture prepared from combining ic tomato pulp, cream cheese, mustard, celery, parsley or green pepper, seasonings and Jiffy Mayonnaise to taste. Garnish with sprigs of fresh parsley and serve with Jiffy Mayonnaise, Serves 6. Variations: A variety of salad mixtures may be used as a 'filling for Tomato Salad Cups, Here we suggest a few combinations: (1) Diced crisp cucumbers or chilled green peas combined with Jiffy Mayonnaise and diced tomato ,pulp. (2) Chopped crisp celery and chopped apple •combined with Jiffy Mayonnaise, (When avail- able, add a few raisins and chopped nutmeats just ibeforc serving). ( 3 ) Combine grated Canadian cheese with Jiffy .Mayonnaise; mix till smooth. Add diced crisp •celery and grated raw carrot. Garnish with .parsley or cress. ( 4 ) Cut each chilled tomato crosswise into quarters, sixths or eights, using a sharp knife. carcfrl not to cut through bottoms of cups. .'Spread sections out to resemble flower petals. .Sprinkle with salt and place any desired mixture an centre of each “flower” (such as cottage cheese mixed with Jiffy Mayonnaise), Garnish with ssliccs of hard-cooked egg. (5) Chicken salad. Potato Salad, etc., arc other isaggesttoDs for fillings. STUFFED CELERY FINGERS 6 long, crisp stalks celery 6 firm, fresh raw carrots, grated teaspoon salt Dash pepper 1 teaspoon scraped onion 2 to 3 tablespoons Jifly or Marola Mayonnaise 2 tablespoons finely chopped parsley Qcan celery stalks and cut into desired lengths or make into celery curls. Scrape carrots, grate, and add salt, pepper, scraped onion and Jiffy or Mas^pla Mayonnaise. Mix well together and fill stalks, garnishing tops with finely chopped parsley. Serve often as an accompaniment to a luncheon or dinner plate. Variations: (1) Oeam 1 (4-oz.) package white or yellow cheese with Mayonnaise to blend. Add 1 to 2 tablespoons finely chopped red or green pepper and blend. Fill stalks. (2) Cream 4 ounces yellow cheese with Mayon- naise to blend. Add 1 tablespoon finely chopped chives or scraped onion. BOILED SALAD DRESSING 2 eggs 3 tablespoons sugar 1 Vz teaspoons salt 1 Vz teaspoons dry mustard 1 tablespoon Benson’s or Canada Com Starch Dash paprika Dash cayenne Vz cup milk or water V 2 cup vinegar 1 tablespoon butter Break eggs into fop of double boiler. Shake over them sugar, salt, mustard, Benson's or Canada Corn Starchy paprika and cayenne. Beat vigorously with rotary beater until no lumps remain in mixture. Add milk or water; cook over moder- ately boiling water until mixture begins to thicken. Add vinegar slowly and continue cook- ing 10 minutes, stirring frcauently/: Remove from heat, add butter, and blcna. Strain; store in jar. Do not cover until very cold. Yield: pint. Variations: (J) Fruit Salad Dressing — Replace milk or water in Boiled Salad Dressing with an caual quantity of fruit juice and proceed as directea. When avail- able, a little whipped cream may be folded into dressing just before serving. (2) Dressing for Chicken Salad — Replace milk or water in Boiled Salad Dressing with an equal quan- tity of chicken broth or stock. ( 3 ) Butter Saver — Omit butter and blend into cooked dressing 3 tablespoons thick sour cream. (4) Butter Saver — Omit butter; replace milk or water with cup cream (sweet or sour). Note: Increase or decrease the amount of Com Starch according to the thickness of dressing preferred. EGGLESS MAYONNAISE Vz teaspoon dry mustard Vo teaspoon pepi^r V 4 teaspoon paprika Vz teaspoon salt 1 teaspoon sugar 3 tablespoons unsweetened evaporated milk V 4 cup Mazola, chilled 2 tablespoons lemon juice Combine the dry inmdients, add the milk and blend. Gradually beat in the chilled Magola then add the lemon juice and beat with a rotary beater until smooth. This dressing will keep inde^tcly in a cool place. Yield: pint. — XB— FRENCH DRESSING 1 cup Mazola Vi cup cider vinegar 1 teaspoon sugar 1 teaspoon salt 1 teaspoon dry mustard V 2 teaspoon paprika Dash cayenne Few drops Worcestershire Sauce Place all ingredients in a tightly covered jar and shake well. Shake also each time before serving. OR — Place all ingredients in bowl and beat with hand or electric beater until mixture is smooth and well blended. Variations: (1) Tomato Trench Dressing — ^To the recipe for French Dressing add 3^ (l(>-o2.) can condensed tomato soup, and 1 tablespoon grated onion or 3^ teaspoon powdered onion salt. Increase sugar to 3 tablespoons, or adjust sweetening to taste. Shake or beat dressing vigorously as directed, each time before serving. Keep in a cold place. ( 2 ) To half the recipe of French Dressing fold in 3^ cup cranberry sauce. Beat vigorously and serve with crisp hearts of lettuce as a umcheon or dinner plate accompaniment. ( 3 ) Add 3^ cup creamed cheese (any variety) to French Dressing recipe. Beat well and serve with tossed green salads. ( 4 ) Beat 1/3 cup tart jelly (currant or grape, etc.) into one-half French Dressing recipe. Serve with fruit salads. JIFFY MAYONNAISE 1 egg I V 2 tablespoons sugar IV 2 teaspoons salt 2 teaspoons dry mustard Vs teaspoon paprika 2 tablespoons lemon juice 2 tablespoons vinegar V 4 cup Mazola Va cup Benson’s or Canada Coro Starch Va cup cold water Va cup boiling water Dash Worcestershire Sauce Put the egg, sugar, seasonings, lemon juice, vmcgai and Mas(ola in a large bowl, but do not stir. Make a paste by blending the Benson's or Canada Corn Starch with the cold water, then add the boiling water. Cook until clear (5 to 10 minutes). (This is better done in the top of a double boiler, but mav be cooked over moderate, direct heat if care- fully attended to). Add the hot Corn Starch mix- ture all at once to inmdients in mixing bowl and beat with rotary beater. Las^, beat in a few drops Worcestershire Sauce. Inis dressing thickens and combines beautifully. Yield: 1 pint. Variations: (1) Thousand Island Dressing — Same as Variation (i), Maxpla Mayonnaise, below. (2) Tartar Sauce — ^To 1 cup Jijfy Mayonnaise add I tablespoon chopped parsley, 3 tablespoons chopped pickles (sweet or sour), and 2 table- spoons chopped olives. (3) Kelish to Serve with Roast or Broiled Chicken— To 1/3 cup Jijfy Mayonnaise add 1}^ cups well- packed peeled tart apples (diced); 1/3 cup seedless raisins, if available; 1 tablespoon scraped onion; and a dash of salt. Combine thoroughly and serve chilled. MAZOLA MAYONNAISE (For Hand or Electric Beater) 1 teaspoon dry mustard V 2 teaspoon salt Few grains cayenne 1 teaspoon sugar 1 egg 1 cup Mazola, chilled 2 tablespoons lemon juice or vinegar Mix dry ingredients; add egg. Beat thoroughly with rotary beater. Add a few drops of Mazola; beat thoroughly. Add a few drops of lemon juice or vinegar and beat thoroughly again. Continue in this fashion until all the lemon juice and about one-half of the Mazola have been added. Add re- maining Mazfila in larger quantities at a time. Ingredients should he cold. Yield: pint. Variations: (1) Thousand Island Dressing — ^To 1 cupful of Mazola Mayonnaise add 2 teaspoons finely chopped green pepper, 1 teaspoon scraped onion, ^4 cup chili sauce and 1 hara-cooked egg cut in pieces. (2) Tomato Mayonnaise — To 1 cupful Mazola Mayonnaise add 1/3 cup tomato chill sauce. HOT SUPPER DISHES BAKED MACARONI SURPRISE Temp.t 3000-3250 F. Timei l-lVz hour* 2 cups broken uncooked macaroni IV 2 cups cooked tomatoes V 2 small green pepper, chopped 2 tablespoons choppy parsley t small or medium onion, chopped 2 teaspoons salt teaspoon pepper 3 cups ground uncooked meat 2 tablespoons fat Cook macaroni in a generous amount of boiling salted water until tender. Drain and add salt to taste. Combine cooked macaroni, tomatoes, chop- ped green pepper and parsley, onion, salt and pepper. Turn into well-greased Ij^-quart cas- serole. Shape meat into tiny rounds and fry quickly in hot fat until evenly browned. Bury in macaroni mixture and bake in a slow oven (300®- 325 ° F.) until meat is thoroughly cooked and the mixture is full-flavoured (1 to l3^ hours). Serves 8. Variations: (1) Macaroni and Frankfurter Scallop— Coolc and drain macaroni as directed above. In place of tomatoes and ^een pepper, add cups Medium White Sauce (recipe page 16) and blend in cup grated cheese, parsley and chopped onion, and salt and pepper. Omit ground meat. Instead, skin 4 frankfurters, cut diagonally in one-inch pieces and saute quickly in hot fat. Bury in the macaroni mixture which has been turned into a well-greased l3^-quart casserole. Bake as directed. Serves 8. (2) Macaroni and Cheese Scallop— Cook, and drain maci^oni as directed. In place of all other in- ^edients above, add 2 cups Medium White Sauce (reciTC page 16) and 1}^ cups grated cheese. Blend until cheese is melted. Pour into greased quart casserole and top with 3^ cup stale bread or cracker crumbs mixed with 2 tablespoons melted butter. Bake in oven of 300°-325® F. until top is golden brown. Serves 6. 14 - (3) Surprise Mould — Turn any one of the above mixtures into a greased 9'^ ring mould, and bake as directed. Unmould and fill centre with creamed salmon or other creamed fish or meat or vegetables. If there is any left over, bake in custard cups set in a pan of warm water. CANADIAN PEA SOUP Vz pound ( 1 V 4 cups) dried peas 2 quarts water V 4 pound salt pork 1 small onion Salt Pepper Wash peas; place in large bowl and add water. Soak for 4 to 6 hours or overnight. Turn into large cooking kettle (using the same water) and add scraped salt pork and onion, cut in pieces. Place over moderate heat and bring slowly to a boil; reduce heat and simmer slowly for 3 hours or longer. Toward end of cooking period add salt, pepper and other seasonings or herbs to taste. NOVELTY MEAT ROLL Temp.: 350® F. Timet About 1 hour 1 egK V 2 cup bread crumbs 2 tablespoons milk IV 2 teaspoons salt V 4 teaspoon pepper V 4 teaspoon sage or chili powder 1 tablespoon Benson’s or Canada Com Starch 1 small or V 2 medium onion, chopped V 4 pound ground raw beef V 4 pound ground fresh pork Beat egg in a large bowl and add bread crumbs, milk, seasonings, Benson s or Canada Corn Starchy onion and ground meat. Mix lightly but thor- oughly and pat mixture flat, on waxed paper, in an even, oblong shape. Also place a sheet of waxed paper on top of flattened mixture, and roll out or pat to thickness. Remove top sheet of paper and spread meat mixture with filling (recipe below). Roll lengthwise in jelly- roll fashion, place in a well-greased pan and bake uncovered in a moderate oven (350® F.) for about 1 hour. Serve hot or cold, sliced, with scallops or salads. FILLING FOR MEAT ROLL IV2 cups grated raw carrot V4 cup chili sauce 1/16 teaspoon salt V4 teaspoon dry mustard Mix all ingredients together and spread over flattened meat roll mixture before rolling up (sec directions above). Serves 6. OLD-FASHIONED BAKED BEANS Temp.: 250®-300° F. Baking Timex 3 to 4 hour* 2 cups dried navy beans 2 ounces salt pork, cut in strips 1 small onion, peeled 2 teaspoons salt V2 teaspoon pepper V2 teaspoon Worcestershire Sauce 1 teaspoon dry mustard V2 cup Crown Brand Corn Syrup 1 cup liquid from boiled beans OR 1 cup hot water OR 1 cup mixture of drained liquid and hot water Wash beans, soak overnight in cold water to cover generously. In the morning cook beans in the same water (adding more if necessary) until skins loosen and break. Drain beans, reserving liquid. and place in a greased 2-quari casserole or bcac crock; bury the onion in the beans. Mix salt, pepper, Worcestershire Sauce, mustard. Crown Brand Syrup, and bean liquor or hot water (or mixture of both), and pour over beans. If necessary, add more water, until it shows through top of beans. Place strips of salt pork over top. Cover and bake in a slow oven (250°-300® F.) for 3 to 4 hours or until liquid is absorbed and beans are dark and mealy, (adding water during baking to keep beans just covered). Uncover during last hour ol baking to brown the beans and pork. Variafions: (1) Replace navy beans with soybeans and proceed as above. (2) Savoury Baked Beans: Wash, soak and boil 2 cups of dried navy beans as directed above. Pour off liquid and reserve. Prepare a sauce by combining 2 cups strained, cooked tomatoes, 1 tablespoon chopped onion, cup diced celery, cup chopped green pepper, dash of cayenne, 1 teaspoon dry mustard, 2 teaspoons salt, tea- spoon pepper, dash of Worcestershire Sauce and cup Crown Brand Syrup. Pour this tomato mix- ture over the cooked, drained beans in bean crock or greased casserole, and bake in slow oven (covered) for 3 to 4 hours, adding reserve bean liquor or hot water during baking if mixture be- comes too dry. Serves 8. (Uncover during last hour.) (3) Savoury "Lima Bean Casserole — Proceed as in Savounr Baked Beans, replacing the navy beans with dried lima beans (2 cups). Add 1 to cups grated cheddar cheese to the tomato sauce mixture. l^ote: We recommend baking this and similar recipes when the oven is being used for other baking, so that fuel will not be wasted. QUICK KIDNEY SAUti 6 lambs* kidneys 2 tablespoons fat 2 teaspoons Benson’s or Canade Corn Starch 1 teaspoon salt cup cold water or tomato juice V 2 cup hot water or heated tomato ^ juice 6 slices bread for toast Soak lambs* kidneys for one hour in salted water (1 tablespoon salt to 1 <^uart water). Drain, re- move membrane, and slice. Heat fat in frying pan, add slices of kidney and saut6 until evenly browned. Blend Bensons or Canada Com Starch and salt with the cold water or tomato juice and stir into hot fat until smooth and nicely browned. Add hot water or heated tomato juice slowly and let sinmier for a few minutes. Serve hoc on slices of thin, lightly-buttered toast; serve with a fluffy omelet as a supper or luncheon dish, or with hot vegetables as main meat course for dinner. Serves 6. l^ote: Beef kidneys are too strongly-flavoured to be used in a recipe of this nature. They must be soaked, scalded, and given a longer, slower cooking, as in stews, braised dishes, meat pies, etc. In grindir.c’ meat for patties, meat loaves, etc., use coarse knife of food chopper and run meat through twice. This gives better flavour and meat loaves will slice without crumbling. SPAGHETTI WITH TOMATO SAUCE IV 2 cups uncooked spaghetti (14 lb.) 1 tablespoon butter or other fat 114 cups strained, cooked tomatoes 1 small onion, finely choppy 14 cup diced celery 1 14 teaspoons salt 14 teaspoon pepper Dash of cayenne 1 green pepper, seeded and chopped 14 teaspoon Worcestershire Sauce 2 tablespoons Benson’s or Canada Corn Starch 2 tablespoons cold water 14 to 1 cup grated sharp cheese Wash spaghetti in cold water, then cover gen- erously with boiling salted water and let boil until tender (10 to 20 minutes), stirring fre- quently to prevent sticking. Drain and add but- ter. Meantime, prepare sauce by combining the strained tomatoes, onion, celery, salt, pepper, cayenne, ^een pepper, and Worcestershire Sauce, then stirring in the Benson s or Canada Corn Starch which has been blended with the water. Place all over low heat and allow to simmer until full- flavoured (at least 34 hour, and longer if possible for best flavour). Pour over drained spaghetti, turn into heated serving dish and top with grated cheese. Serves 6. Serve with crisp celery and carrot sticks, or tossed green salad. Variations: (1) Saut6 tiny meat balls in hot fat until evenly browned. Add to tomato sauce while simmering. Reduce grated cheese to 34 cup or omit altogether. (2) Blend 3^ to 34 cup butter or 1/3 cup rAazola with the drained spaghetti, add seasonings to taste, turn into heated serving dish and top with grated sharp cheese. WELSH RAREBIT IV 2 tablespoons Benson’s or Canada Com Starch 2 tablespoons butter or other fat, melted iVz cups milk 1 V4 cups grated sharp cheese Vz teaspoon salt Va teaspoon pepper Vk teaspoon paprika Dash cayenne Vz teaspoon dry mustard 1 tablespoon chopped parsley Blend Benson* s or Canada Corn Starch with melted fat in top of double boiler over boiling water. Add milk gradually, stirring until sauce has thickened. Add grated cheese and stir until melted. Add seasonings and parsley (as stated, or to taste). Serve hot over lightly buttered, fresh hot toast cut into fingers or circles, or over heated, crisp soda crackers. Serve with crisp celery and carrot sticks, tossed green salad, or broiled tomatoes, dusted with salt and pepper. • Serves 4 to 6. Tomato Rarebit: Add 34 to cup cooked tomatoes to above recipe. WHITE SAUCE (Basic Recipe) 3 tablespoons butter or other fat 2 tablespoons Benson’s or Canada Com Starch 1 teaspoon salt Dash pepper Dash Worcestershire Sauce 2 cups milk Method I: Melt fat in saucepan; blend in Benson* s or Canada Com Starch and seasonings. Let bubble over very low heat for 3 minutes. Add milk slowly and cook until smooth and thick, stirring constantly. Method II: Melt fat in top part of double boiler, over direct heat; blend in Benson* j or Canada Corn Starch and seasonings. Let bubble over low heat for 3 minutes. Gradually add milk, w^hile stirring constantlv, then place at once over boiling water. G^ok and stir until smooth and thick, then cover, remove from heat and let stand until ready to use (if using same day). OR, allow the sauce to cool, place in a covered container, and keep in a cold place for future use. Note: Up to 2/3 of the milk may be replaced with left-over liquid from cooked vegetables, meat or fish. The above White Sauce Recipe is a Medium White Sauce. For Thin White Sauce: use 1 to tablespoons Benson* s or Canada Corn Starch and leave other ingredients as they are. For Thick White Sauce: use 234 tablespoons Benson* s or Canada Corn Starch and leave other in- gredients as they are. TEMPTING VARIATIONS OF THIN WHITE SAUCE (CREAM SOUPS) Cream Soups are quickly and easily prepared using a Thin White Sauce as the foundation. An attrac- tive variety of soups is possible, and following are a few suggestions: (Additional seasonings may be used to taste.) To every 2 cups seasoned Thin White Sauce, add, for (-1) Cream of Carrot Soup — to 1 cup diced or mashed cooked carrots and 2 teaspoons scraped onion. (2) Cream of Com Soup- — to 1 cup chopped cooked corn; 34 small onion, sliced; 34 cup cubed cooked potatoes. (Increase the quantity of corn and potatoes for Corn Chowder.) (3) Cream of Tima Bean Soup — 1 cup water, 1 tablespoon chopped onion, ^ cup cooked, mashed lima beans, 2 tablespoons chopped pars- ley. ( 4 ) Cream of Mushroom Soup — 34 cup chopped fried mushrooms. (5) Cream of Pea Soup — 134 cups mashed cooked peas; 1 tablespoon scraped onion. (on» chopped pars ley. Serve these with fish or potatoes. (3) Cheese Sauce — }/2 cup shaved or grated cheese. Stir in cheese just before serving and allow to melt thoroughly. Sauce 2 chopped, hard-cooked eggs. 0) Tomato J’^^w^Replace H of the milk with f tomato juice or liquid from strained, cooked to- matoes. Add 1 tablespoon scraped onion and a pinch of CTound cloves. Serve these with macaroni, spaghetti, etc.; fish, meat or vegetable croquettes or loaves; OR serve as such, on toast, along with green salad. (^) ^ Goldenrod~Thc chopped whites of 4 hard-cooked eggs. Pour over hot buttered toast and garnish top with hard-cooked egg yolks, pressed through a sieve. Decorate with parsley or cress. Serves 6. (7) Creamed Chicken Supreme — cups diced cooked chicken, (OR cups chicken and 1 cup diced cooked veal). If desired, stir in cup cooked mushrooms and 2 tablespoons coarsely chopped pimento or finely chopped red or green peppers. Serve with hot biscuits or patty shells. use these recipes as hot supper or luncheon dishes. VARIETY in BAKED STUFFED TOMATOES Tcmp.i 375® F. Time: 15-20 minutet 6 fresh, firm tomatoes 2 cups soft bread crumbs 2 tablespoons finely chopped onion % cup melted fat 1 tablespoon Crown Brand Corn Syrup 1 teaspoon salt V 4 teaspoon pepper Dash Worcestershire Sauce 2 tablespoons grated cheese Wash tomatoes. With a sharp knife remove a thin slice from the top of each. Scoop out most of the pulp, cut it in small pieces and mix with cups of the crumbs. Sprinkle inside of each tomato with salt. Frv the chopped onion in half of the melted fat; and to the tomato pulp and bread crumbs along with the Croum Brand Syrup and seasonings. Fill each tomato cup with mix- ture, and for a topping combine the remaining bread crumbs and melted fat, and the grated cheese. Sprinkle over top of each filled tomato. Arrange in greased shallow pan and bake in a moderate oven (375® F.) until topping is nicely browned (15 to 20 minutes). Serves 6. Variations: Scoop out 6 firm tomatoes as directed; sprinkle inside of each with salt. Fill with any of the following mixtures and bake as directed: — (1) 2 cups Creamed Macaroni and Cheese. (2) 2 cups Baked Beans, seasoned with sweet pickles, chopped onion, salt and pepper. ( 3 ) 2 cups com and lima beans combined with 1 tablespoon melted butter, cup milk, salt and pepper. ( 4 ) 2 cups carrots and tomato pulp combined with butter and milk as in (3). ( 5 ) Parboil 6 green peppers and stuff with any of the above mixtures. Bake as directed. Use the scooped-out tomato pulp for •tewing; or chill and strain for juice. II — ScAiXOt>s OR CaSSRkolRS; To eaeh cup Medium White Sauce, add: — Ij^ cups cooked vegetables; fish; meat; cooked macaroni; cooked combina- tions of spaghetti, fish or meat, etc. ; and top with buttered crumbs. Bake in a moderate oven (350® F.) until mixture is heated through and crumbs are golden brown (20-25 minutes). TEMPTING VARIATIONS OF THICK WHITE SAUCE I — Souffles: Cheese SoufflS ^ — Add ^ cup grated cheese, 2 egg yolks (beaten), and seasonings to taste, to ea^ cup of Thick White Sauce. Cook and stir until cheese is melted. Fold in 2 beaten egg whites; pour into a greased casserole. Set in a pan of warm water; bake in a moderate oven C375® F.) for 15-20 minutes. Serve at once. II — Croquettes — (General Directions): Add to 2 cups finely chopped or ground cooked meat, fish or vegetables, to each cup of Thick White Sauce. Chill. Shape into desired form (oblong, pyramid, square, etc.); roll in fine bread or cracker crumbs, then in beaten egg, then in crumbs again. Fry in deep hot Mazola (385® F.). Serve hot with Medium White Sauce or any Variation. VEGETABLES TASTY VEGETABLE LOAF Temp.: 375® F. Time: 35-40 minutet 2 cups cooked carrots, diced 2 V 2 cups cooked lima or navy beans, mashed 2 large, or 3 small eggs 2 teaspoons salt V 4 teaspoon pepper Dash cayenne V 4 teaspoon Worcestershire Sauce V 2 cup milk 3 cups bread crumbs (not too stale) V 2 onion, chopped fine 4 tablespoons melted fat 2 tablespoons chopped parsley Combine cooked, diced carrots and cooked mashed beans. Beat eggs slightly, add seasonings and milk. Combine bread crumbs, chopped onion, melted fat and parsley; add to vegetaolcs, mixing thoroughly. Turn into a well-greased loaf pan (or ring mould) and bake in a moderate to hot oven (375® F.) 35 to 40 minutes. Turn out on heated serving platter and serve with desired sauce (sec White Sauce and Variations, page 16). Cheese, Tomato or Egg Sauce are particularly tasty with this loaf. Note: Other left-over vegetables such as cooked celery, corn, beets, etc., may replace the cooked carrots; while mashed parsnips, turnips or po- tatoes, etc., may wholly or partially replace the mashed beans. ESCALLOPED CABBAGE Temp.: 350® F. Time: 20 minutes 4 cups chopped raw cabbage 1 cup grated cheese 2 cups medium white sauce (recipe p. 16) V 2 cup lightly buttered bread crumbs Cook chopped cabbage in boiling salted water for 8 minutes; drain. Place alternate layers of cab- bage, cheese and white sauce into a greased, 2-quart casserole. Top with crumbs. Bake in moderate oven until brown. Serves 6. HOT VEGETABLE PUFF Temp. 350®*375® F. Time: About 20-30 miuutes 6 medium potatoes, peeled 1 firm medium turnip, peeled 2 tablespoons hot milk 1 tablespoon butter 2 tablespoons Crown Brand Corn Syrup Salt, pepper to taste 1 large or 2 small eggs Parc vcectabics. Cut potatoes in half and turnip in small cubes to hasten cooking. Boil quickly until tender. Drain and mash together, and add hot milk, butter. Crown Brand Syrup and seasonings to taste. Beat egg or eggs light and add to seasoned vegetables. Blend smooth and turn into a greased baking dish. Brown in a moderate oven (350°-375° F.) for 20 to 30 minutes. Serve as a vegetable with dinner, or with meat loaf or cold cuts for lunch or supper. Serves 6. Variations: (1) Fold H cup grated Canadian cheese into hot mixture; omit 1 egg. (2) Omit eggs; beat mixture up light and serve hot with or without oven-browning. GLAZED SQUASH Temp.t 375°-400® F. Hmet 1 hour Firm, green squMb Hot water Butter Salt and pepper Crown Brand Com Syrup Cut squash through the centre, crosswise, using a strong sharp knife. Remove seeds and fibre, * scrape inside of squash thoroughly. If the squash is of the small “Acorn” variety, use one-half for each serving, dotting each half with 1 teaspoon butter, sprinkling with salt and pepper to taste, and spreading with Crown Brand Syrup (about 1 tablespoon for each half). Place halves (cut side up) in a shallow baking pan with a small amount of hot water covering the bottom of the pan. Bake in an oven of 375‘’-400° F. for one hour, having the pan covered for the first half-hour and then uncovered to brown the squash. Serve hot with meat, fish or vegetable plate. Note If using the larger Hubbard” Squash, cut crosswise, then cut in sections suitable for individual servings. Proceed as above. Variation: Fill hot, cooked squash halves or sections with hot seasoned vegetable, such as small boiled onions, peas, diced beets, etc. BEVERAGES CHOCOLATE SYRUP (Basis for Chocolate Drinks) % cup white sugar % cup Crown Brand Com Syrup 2 (1-oz.) squares unsweetened chocolate Vi cup water 1/16 teaspoon salt Gjmbine sugar and Crown Brand Syrup. Drop chocolate into water in saucepan and cook until smooth, stirring often. Add su gzr~Crown Brand Syrup mixture, and a dash of salt. Cook 4 to 5 minutes, stirring constantly. Remove from heat, cool, and store in covered jar or bowl in refrige- rator. (Makes cups Chocolate Syrup, or sufficient for 12 milk shakes.) Variation (using cocoa): Replace unsweetened chocolate with 1/3 to M cup ary cocoa. Combine cocoa with sugar and Crown Brand Syrup, add water and salt, and stir over low heat until sugar is dissolved. Cook 10 minutes. Cool, store in covered container in refrigerator and use for milk shakes. Note: While at first glance this recipe appears to contain a considerable quantity of sweetening, it will be realized that the recipe is stretched over 12 servings of chocolate drink. CHOCOLATE MILK SHAKE 1 cup cold milk % to V^ teaspoon vanilla 2 tablespoons Chocolate Syrap Measure milk and add vanilla. Slowly pour the Chocolate Syrup into milk-vanilla mixture, stir- ring all the while. (OR — place all ingredients in container with tightly fitting cover, secure cover firmly and shake vigorously^ Pour into chilled glass and serve cold. Serves 1. This recipe may be multiplied to serve the required number of persons. CANNING and PRESERVING AMBER MARMALADE 6 oranges 2 lemons 1 grapefruit 5 quarts cold water 4 cups sugar 6 cups Crown Brand Com Syrup Wash fruits, remove peel and cut in very thin slices. Slice pulp thinly and set aside in a covered bowl. Cover peelings with cold water and let stand overnight. Next day bring to boiling point and add sugar and Crown Brand Syrup (which have been heated gently together but not allowed to boil). Add ^so sliced fruit pulp. Cook rapidly, stirring very often, till marmalade gives the jelly test (sec Fresh Raspberry Jam for test) — (about hour). Yield: Approx. 5 pints (Wine Measure). FRESH RASPBERRY JAM 2 lbs. or 2 quarts (8 cups) fresh raspberries, cleaned % pound ( 1 cups ) sugar 1 cup Crown Brand Com Syrup Wash fruit if necessary; reject unsound portions. Combine with sugar and Crown Brand Syrup and let stand 1 hour. Mix well and stir over moderate heat until sugar dissolves and mixture comes to a boil. Boil rapidly over high heat, stirring fre- quently, for 18 to 20 minutes or until thick and clear, and mixture will give jelly test — (2 drops coming together and falling reluctantly from the side of a spoon). Pour into hot, sterilized glasses (Ji" from top). Seal, cool, label, and store in a dark, dry, cool place. Yield: Approx. 3 pints (Wine Measure). CRUSHED STRAWBERRY JAM 2 quarts (8 cups) whole, cleaned strawberries (4 cups crushed) 3V^ cups sugar 2-1/3 cups Crown Brand Corn Syrup Vz bottle liquid pectin Wash and hull berries. Mash well; mix with sugar and Crown Brand Syrup in preserving kettle. Bring slowly to a boil and boil hard for 10 to 15 minutes, stirring frequently. Remove from fire, stir in pectin; stir and skim. Pour into hot, sterilized glasses and seal. Store in a cool, dark, dry place. Yield: 10 glasses (6 fluid oz.). FRUIT CHUTNEY 6 medium-sized ripe tomatoes 6 medium-sized peaches 6 medium-sized pears 6 large onions 3 green peppers 2 to 3 tablespoons salt 2 cups white wine vinegar 2 V 2 cups Crown Brand Corn Syrup 1 V 2 cups white sugar 1 tablespoon pickling spice (in small cheesecloth bag) Wash, blanch and peel tomatoes and peaches. Chop coarsely, and add coarsely chopped pears and onions. Add chopped green peppers, salt, vinegar. Crown Brand Syrup, sugar, and bag o{ pickling spice. Place all in a large preserving Kettle, mix well, and boil gently for to 2 hours, stirring occasionally. Remove spice bag and pour mixture into hot sterilized jars. Seal, cool and label. Store in a dark, dry, cool place. Yield: Approx. 4 pints (Wine Measure). PLUM AND APPLE BUTTER 2 pounds tart apples (9 cups cut) 1 pound green plums (2 cups cut; well-packed) 1 */2 cups water 1-1/3 cups sugar 2/3 cup Crown Brand Corn Syrup Juice and coarsely grated rind of 1 lemon Wash fruit. Remove stems and blossom ends from apples; cut in pieces and leave skins on. Cut plums; measure. Place all in kettle, add water and boil until tender (10 to 15 minutes). Put through a coarse sieve; add sugar and Crown Brand Syrup, lemon juice and rind. Bring to a boil; boil gently until thick and clear, stirring often — (35 to 40 minutes). This recipe thickens considerably when cold. Yield: Approx. 2 pints (Wine Mea- sure). RENDERING, USING and STORING MEAT and POULTRY FATS Substitution of Rendered Fats for Butter^— See Table of Food Substitutions, page 21. TO RENDER RAW FATS: Select raw fat (from poultry, pork, beef or lamb) and scrape clean; cut in small pieces. Add cup hot water to 1 pound soft fat or suet, and place over boiling water or in a heavy skillet over moderate heat. Allow fat to melt until the moisture has evaporated and the fat is clear and does not bubble. Do not overheat as this causes darkening and strong flavour. Cool slightly, skim, and strain through cheesecloth or a very fine sieve. TO CLARIFY RENDERED FATS: Melt rendered fat (or meat drippings; or fat skimmed from soups and gravies) in pan over direct heat. Method I: To 2 cups of the melted fat add 1 to lii cups boding water and 1/8 teaspoon soda. Let cook slowly until water has evaporated and fat is clear. Skim, while hot, through fine cheesecloth. Beat while cooling. Method II: To the rendered fat add an equal quantity of hot water. Cook together over moderate heat for a short time; while still hot, strain through fine cheesecloth. When cold, the solid cake of fat may be lifted out of the water and scraped clean of any clinging particles or moisture. If excessive moisture is present, reheat the fat until moisture is driven off. USES FOR RENDERED FATS: SUET or BEEF FAT: (1) In sauces instead of butter. (2) If softened by melting with half the quantity of lard, stirring occasionally while cooling to pre- vent separation, it may be used to replace lara in many recipes. PORK or BACON FAT: (1) For panfrying potatoes, lean meats, etc. (2) Shortening in pastry, cakes, cookies, etc. CHICKEN FAT: Shortening in pastry, cakes, cook- ies, etc., as soon as rendered (without clarifying). CHICKEN FAT: (From roast chicken) Render, then clarify to remove flavours. Use as shortening for spiced cakes, cookies, etc. LAMB FAT: Too strong-flavoured to be particularly suitable for cooking. Notes — 1. Use only fats of good flavour. 2. Allow sufficient quantity to accumulate before rendering, to save time and fuel. 3. Cover fats tightly and keep in a cold place. 4. Rendered fats may be combined with ordinary shortening for cooking. We suggest that vou write the Consumers’ Section, Dept, of Agriculture, Ottawa, for their wartime folder — “Saving and Using Fats in the Home” which is available without charge. IN MAZOLA DEEP FRYING Have sufficient Mazola in kettle to submerge at least 2" the articles to be fried. Do not fill kettle more than three-quarters full of Mazola. After frying is completed, let Mazola cool until it is safe to handle, then strain through several thicknesses of cheesecloth placed over strainer. Mazola may be used over and over again and will not transmit flavour from one food to another. — 19 — LUNCH BOXES The days of the too simple box lunch arc over. Our workers and school children require a more satisfying, attractive and appetizing lunch. Be sure that you include: — 1 — Fresh Fruit in season, Cooked Fruit or a generous amount of fruit or vegetable juice and (or) Fresh or Cooked Vegetables. 2 — An attractive Milk Dish — Milk dessert, Hot Cream Soup, or Milk beverage (plain or fla- voured). SUGGESTIONS FOR 1 — Chopped cooked meat mixed with chopped celery and moistened with salad dressing. 2 — Mashed baked beans moistened with chili sauce or tomato ketchup. 3 — Equal parts chopped cooked pork tenderloin and chopped raw cabbage, moistened with salad dressing. 4 — Flaked cooked salmon or other fish, combined with a little lemon juice, finely chopped celery, chopped pickles and chopped raw spinach; and moistenea with salad dressing. 5 — Cottage cheese moistened with Amber Marma- lade, or with grape or currant jelly. 6 — Sliced cooked tongue with thin slices Canadian cheese and a spreading of cole slaw; or with crisp watercress and mayonnaise. 7 — Crisp lettuce or cress, sliced fresh tomatoes and mayonnaise. 8 —Chopped hard-cooked eggs, finely-chopped 3 — K Protein Food — Meat, Fish, Cheese or Eggs. Use whole grain or Canada Approved breads often; try to include some Vitamin B Bread every day. When sandwich fillings call for meat, use cooked liver or heart whenever possible. Use softened butter for spreading; it will go further. DO NOT PACK A STINGY LUNCH! SANDWICH FILLINGS celery and a taste of finelv-chopped sweet green pepper, combined with salad dressing to moisten. 9 — Chopped left-over meat loaf seasoned with horseradish and moistened with salad dressing. 10 — Chopped hard-cooked egg, grated cheese, a little minced onion and chopped parsley or raw spinach, moistened with salad dressing. 1 1 — Finely chopped cooked chicken or fowl with a little lemon juice, finely-chopped celery, and mayonnaise to moisten. 12 — ^Sandwich paste (meat or fish), grated raw carrots ancf a little minced onion. 13 — ^When available, peanut butter blended with a variety of fillings; cottage cheese. Crown Brand Corn Syrup, marmalade, etc. 14 — Ginger Spice Cake (recipe p. 2) sliced cold, and put together in pairs with a spreading of cream cheese topped with a layer of tart jelly. LEFT-OVERS A careful buyer has few left-overs, but busy-day meals often call for cooking more food than is needed at one meal. These can be used in other recipes. Try to avoid vitamin losses in re-heating foods, for vegetables, fruits, meats, etc., retain more of their foocT values when re-served cold (in salads, sandwiches, etc.). Use them hot, however, when they are served with nutritious foods such as Cream Soups (see variations of Thin White Sauce— page 16). Liquid from drained cooked or canned vegetables is delicious when mixed with tomato juice, chilled, seasoned and served as an appetizer, or served hot in soups, sauces and gravies. Juice from canned fruit can be used in fruit drinks or in recipes such as Fruit Custard, p. 11 — Fruit Custard Sauce, p. 11 — Fruit Sauce, p. 12 — Fruit Pud- ding, p. 11. GENERAL FOOD AND KITCHEN HINTS 1 — Use Crown Brand Com Syrup or jam as tasty sweeteners for breakfast cereals. 2 — Your Crown Brand Corn Syrup and jams will keep just as well in the cupboard as in the refriger- ator. Leave plenty of space in the refrigerator for real perishables. 3 — As an antidote for an excessive amount of salt in soups, vegetables, navies, etc., cook a few slices of raw potato ror several minutes in the oversalted food. 4 — Sections of raw apple in the cake box will keep cakes and cookies moist longer. 5 — Paper-saver: Your baked cake will turn out just as easily if you line only the bottom of the pan with waxed paper. Grease sides of pan, and when cake is cooked, loosen sides witn a knife or spatula. 6 — ^A little extra salt added to cooked or baked foods helps to make up for less sweetening. 7— -Guard tne freshness and flavour of those more-than-cver-prccious spices, by keeping them tightly cotered, away jrom heat and tight, and in a dry tlace. 8 — To revive old potatoes and make them taste like new: — pare, and boil in a mixture of 1/3 milk and 2/3 water. When tender, drain; and mash or cream. 9 — ^Fill hot Tea Biscuits (recipe page 8) with Crown Brand Corn Syrup, jam, jelly or marma- lade; serve for dessert with Canaoian cheese. 1 0 — Crown Brand Com Syrup pours freely and may be measured accurately ii warmed before using. 11 — ^Nourishing additions to stock soups: rolled oats, barley, rice, macaroni, noodles, etc. 1 2 — ^Bc neighbourly! COMMONLY USED WEIGHTS and MEASUREMENTS 3 level teaspoons = 1 level tablespoon. 1 standard measuring cup contains 8 fluid ounces. 1 standard felly jar contains 6 fluid ounces. 1 standard pint sealer contains 16 fluid ounces. 16 level tablespoons = 1 level standard measuring cup. 1 Canadian (Imperial) quart contains 40 fluid ounces = 5 standard 8 oz. cupfuls. 1 American (Wine) quart contains 32 fluid ounces = 4 standard 8 oz. cupfuls. — 20 — Eld i‘=^w3 TABLE OF FOOD SUBSTITUTIONS • 1 square chocolate (1 oz.) 3 tbsp. cocoa. (If sub- stituting in cake or cook- ies, add one tbsp. of fat for every 3 tbsp. cocoa). 1 tbsp. Corn Starch (to thicken) 2 tablespoons flour. 1 cup pastry flour (sifted) 1 cup all-purpose flour (sifted), less 2 tbsps. 1 cup all-purpose flour (sifted) 1 cup pastry flour (sifted) plus 2 tablespoons. 1 teaspoon baking powder teaspoon baking soda plus ]/2 teaspoon cream of tartar. 1 standard 8-oz. cup fluid whole milk cup canned evapor- ated milk plus cup water. 1 standard S-oz. cup fluid whole milk 4 tbsps. powdered milk plus 1 cup water. 1 cup sour milk 1 cup sweet milk with 1 tbsp. lemon juice or vin- egar stirred in; or 1 cup buttermilk. 1 cup butter M to 4/5 cup fresh or smoked pork or bacon fat, clarified (increase liquid in recipe by cup or more). 1 cup butter 2/3 cup chicken fat. clarified (increase liquid in recipe by cup or more and double the quantity of salt). 1 cup butter 7 /8 cup lard, plus double the quantity of salt. 1 cup butter cup suet, plus double the quantity of salt, in- crease liquid in recipe by Cup or more. 1 cup butter 7 /8 Cup beef fat, clarified. EQUIVALENTS IN WEI6HTS AND MEASUREMENTS Apples, fresh Baking powder Beans, dried Beans, fresh. Beans, dried lima . . . Beef, raw Bread IJ^-lb. loaf. . . “ 2 1b. “ .. “ Sandwich loaf Bread crumbs, soft . . Butter Cheese cottage “ cream “ Can. Cheddar. Chocolate, whole . . . “ grated... Cocoa Coffee, ground Corn Starch Cranberries, fresh. . . << ii Cream, heavy Corn Syrup or Currants, dried Egg whites Egg yolks Eggs, whole Flour, cake “ pastry “ all-purpose . . “ graham “ wholewheat. Lemon juice Lemon rind Oats, rolled Oatmeal (fine) Oils (as MAZOLA) . . Orange juice Orange rind Peas (in pod) Potatoes, white Potatoes, sweet Rhubarb, fresh Rice Salt Soda, baking Spices, ground Spinach, fresh Sugar, brown light . “ dark . . “ powdered... “ confectioner's Sugar, gtranulated . . “ lump or loaf. Tomatoes, fresh Vanilla WEIGHT 1 lb 1 oz 1 lb lit:;;;; 1 lb. lean. IM-Ib. loaf 1 lb 1 lb 4-oz. pk*ge. ^ lb 1 oz 1 oz. grated 1 lb 1 lb 1 lb 1 lb 1 bushel. . . MEASURE 3 medium (3 cups sliced). 3 tablespoons 2 cups Sufficient to serve 6 2 1/3 cups Serves 3 to 4, cooked 15 slices thick 24 slices thick 36-40 slices thick 63^ cups (lightly packed) 2 cups 2 cups 8 tbsps. m cup) 2 cups, grated 1 sq. (16 sq. to 1 lb.) 5 tablespoons 4 3^ cups 5 c., ground, (makes 40 stand, measur- ing cups of coffee beverage; or be- tween 50 and 55 cups, coffee-cup size). 3 cups About 4 cups 32-40 lbs. 3^ pint. ... 1 c. (2 c. whipped) 3/5 lb 1 cup 1 lb 1-2/3 cups 1 lb. . . . . . . 2-2/3 cups 8-11 whites 1 cup 10-14 yolks 1 cup 4-6 eggs ... 1 cup 1 Ib 5 cups, sifted lib 4-4/5 cups, sifted lib 4cups, sifted 11b 4 cups, sifted 1 lb 3^-4 c., unsifted Imed. lemon 3 tablespoons juice 1 “ “ 2 “ grated rind lib About 53^ cups 1 lb 3 cups 1 lb 2 cups “ I med. orange J^cupjuice 1 2J^ :T. grated rind 1 Ih 2 to3 sexvings (ek’d) 1 lb 3 med. (2-1/3 cups, sliced) 1 lb 1 lb 1 lb. raw. . 1 oz 1 oz 1 oz 1 lb 1 lb 1 lb 1 lb 1 lb 1 lb 1 lb 1 lb 1 oz 3 med. (3 c., sliced) 4 cups, diced 2 c. raw (7^ c. ek’d) 1- M tablespoons 2J^ tablespoons 4 tablespoons 3 to 4 servings, ek’d 3 c., firmly packed 2>ic. “ “ 2- 1/3 cups 3- 1/3 cups (unsifted) 4 “ (sifted) 2 to 2-1/3 cups 50 to 70 lumps 3 medium 2 tablespoons ABBRETVIATIONS: Teanp(x>i] — t»p. or t. Tablespoon — ^tbsp. or T. Dash of (salt) — 1/16 teaspoon. Cup — «. Cooked — ek’d. (QUALITY FIRST— is a policy which has been maintained in Canada Starch products for over 80 years. It has created a public preference that has endured for generations. Safeguard your family’s health by insisting on these outstanding favourites — unsurpassed for purity, value and quality. fh# CANADA STARCH COMPANY, Limited • Montreal and Toronto Also manufacturers of Finest Quality Laundry Starches