HOT VEGETABLE PUFF

Temp. 350°-375° F. Time: About 20-30 minutes

6 medium potatoes, peeled

firm medium turnip, peeled
tablespoons hot milk

tablespoon butter

tablespoons Crown Brand Corn Syrup
Salt, pepper to taste

1 large or 2 small eggs

NF N

Pare vegetables. 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 14 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.: 375°-400° F. Time: 1 hous
Firm, green squash
Hot water
Butter
Salt and pepper
Crown Brand Corn 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.

Nore: 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)

3% cup white sugar

34, cup Crown Brand Corn Syrup

2 (1-oz.) squares unsweetened

chocolate
VY cup water
1/16 teaspoon salt
Combine sugar and Crown Brand Syrup. Dro
chocolate into water in saucepan and cook until
smooth, stirring often. Add sugar-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 11% cups Chocolate Syrup, or
suficient for 12 milk shakes.)
Variation (using cocoa):
Replace unsweetened chocolate with 1/3 to %

cup dry cocoa. Combine cocoa with sugar and
Crown Brand Syrup, add water and salt, and stir

CANNING and

AMBER MARMALADE

oranges

lemons

grapefruit

quarts cold water

cups sugar

cups Crown Brand Corn 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 also sliced fruit pulp. Cook rapidly,
stirring very often, till marmalade gives the jelly
test (see Fresh Raspberry Jam for test)—(about 34
bour). Yield: Approx. 5 pints (Wine Measure).

ARURFNA

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

\4 to Y4 teaspoon vanilla

2 tablespoons Chocolate Syrup
Measure milk and add vanilla. Slowly pour the
Chocolate Syrup into milk-vanilla mixture, stir-
ring all the while. COR—place all ingredients in
container with tightly fitting cover, secure cover
firmly and shake vigorously). Pour into chilled
ae. and serve cold. Serves 1. This recipe may

¢ multiplied to serve the required number of

persons.

PRESERVING

FRESH RASPBERRY JAM

2 Ibs. or 2 quarts (8 cups) fresh
raspberries, cleaned

% pound (11% cups) sugar

1 cup Crown Brand Corn Syrup
Wash fruit if necessary; reject unsound portions.
Combine with sugar and Crown Brand Syrup and
lec 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 ~
side of aspoon). Pour into hot, sterilized glasses
(4"" from top). Seal, cool, label, and store in a
dark, dry, cool place Yield: Approx. 3 pints
(Wine Measure )

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