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1910: Karo Cook Book
Emma Churchman Hewitt
Miscellaneous Suggestions
…When cooking with Karo Corn Syrup over a quick fire, to prevent from possibility of burning, drop in three of four stone marbles (“agates,” as the boys call them). The heat will keep these constantly on the move and will not only prevent the burning but will do most of the stirring.
In making cakes, etc., where Karo Corn Syrup is used, always stir the soda into the syrup until it foams.
If your fire is quite hot and you are afraid that your Karo Corn Syrup will boil over, butter the inside of the vessel about two inches from the top. The syrup will not rise higher than the butter.
Karo Turkish Paste, or After-Dinner Mints
Let two level tablespoons granulated gelatine stand in half a cup of cold water until it has absorbed the water. Heat one-quarter cup Karo Corn Syrup, one and three-quarters cups granulated sugar and a half cup of water to the boiling point, then add the softened gelatine and let boil twenty minutes, counting the time after boiling actually begins. Remove from the fire, add two tablespoons lemon juice and on tablespoon cream de menthe cordial. Take a little green color paste on the end of a wooden toothpick and stir into one tablespoon of the mixture, then stir this into the rest of the mixture, repeat if a deeper tint of green is desired. Turn the mixture into an unbuttered pan and set aside in a cool place until the next day. Then cut in squares.
47-page booklet.
