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New-York tribune. (New York [N.Y.]) 1866-1924, December 09, 1917, Image 11

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Persistent link: http://chroniclingamerica.loc.gov/lccn/sn83030214/1917-12-09/ed-1/seq-11/

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But No Need to Do Without Sweets
There9s Always Plenty of the Great American Syrup
1SNT it a wonderful thing for America that
of all the countries in the world, she alone
can have this greatest of all grains, Indian
Corn. Corn is not understood by Europe?
by our allies.
As patriotic men and women, we are asked
to change many of our eating habits so that
our soldiers and our allies may have more of
certain kinds of food.
But one habit we do not need to change.
We have enough of the great American Syrup.
And to spare. One hundred million packages
sold last year shows that Karo is the country's
favorite syrup.
Spread the children's bread with Karo and
it's no hardship for them to save sugar.
It's a secret among many good cooks that
Karo helps the flavor of cooking that calls for
sweetening.
In a million homes, Karo is the syrup for
griddle cakes.
Good candy is a necessity. Karo makes
the best and most delicious home candy in the
world. Many homes are reviving this almost
lost art with the aid of the candy recipes in
the Corn Products Cook Book. Send some to
your soldier boy.
Every housewife should know
the three great KARO flavors
Karo (golden brown)
in the Blue Can
Ihe universal house
hold syrup for waffles,
hot biscuit, griddle
cakes, and bread.
Karo (cryatal white)
in the Red Can
The syrup for cook?
ing arfd preserving.
Great for candy mak?
ing.
Karo (maple flavor)
in the Green Can
Prepared especially
for tnose folks who
like the good old-fash
ioned maphe flavor.
Every woman wants a copy of the Corn Products Cook Book,
showing a hundred delicious and economical uses for Karo. You
can get it?free?by asking your grocer or writing us.
You Can Ute Karo in Making Cake
Here ie the recipe for the delicious Karo
Fruit Cake. This ahould be your Christmas
cake this year. It is wholesome, has a won?
derful flavor and saves the sugar. Try it.
2 cups Karo
I cup brotcn tugar
I cup butter
I cup milk
I tablespoon each
cinnamon and docet
Grated nutmeg
4 eggt 4Vi cupt Hour
% cup Duryca's Corntlarch
3 teotpoont butAng potodtr
I cup each raisint and
curranU well jhured
Beat the butter, sngar and Karo to a cream.
Add the eggn. wel] beaten, the milk altemately
with the dry ingredienta eifted together and th-*
apfcr. Turn in the fruit laat. Bake in a very
moderate oven one hour.
Corn Products Refining Company
P. 0. Box 161, New York^
Wi

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