Corny, Roaring 20s cookbook: Delightful Foods (part 5 of 6: pp. 78 – 97)pp.

More pages from this cute little promotional cookbook, continued from here.

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pp. 78, 79: Ham or Chicken Omelet; Raisin Nut Omelet; Egg and Herring Salad; Lamb or Veal Salad Creole; Tomato Mayonnaise; Jellied Corned Beef and Vegetable Salad; Escalloped Potatoes with Cheese; Potato Salad

pp. 80, 81: Supper Fruit Salad Combinations; Scotch Scones; Doughnuts; French Doughnuts; Rich Pie Crust; Pastry Shells

pp. 82, 83: Little French Tarts; Fudge Squares; Mocha Cake; Mocha Icing; Caramel Whipped Cream; Rich Sponge Cake; Velvety White Cake

Oooo-la-la! ye wee naughty girls!

pp. 86, 87: Grape Juice Gelatine; Soft Custard; Caramel Float; Prune Pudding; Vanilla Blanc Mange; Chocolate Blanc Mange; Chopped Apricot Pudding

pp. 88, 89: Corn Modernized: Mazola; Argo and Kingsford's Cornstarch; Karo Syrups; Linit

pp. 90, 91: Unusual Recipes: French Ice Cream; Vermont Ice Cream; Caramel Ice Cream; Chocolate Ice Cream; Karo Butterscotch Almond Sundae; Butterscotch Sauce; Frozen Apricot Punch

pp. 92, 93: Biscuit Tortoni; Quick Karo Nut Sauce; Coconut Macaroons; Birthday Cake; Plain Boiled Icing; Ornamental Icing

pp. 94, 95: Lemon Icing; Simple Fruit Cake; Sandwich Loaf; Jellied Chicken Cream Salad; Chop Suey; Shrimps and Rice, Chinese Style

pp. 96, 97: Danish Pastry; Christmas Pudding; Creamed Karo; Creamed Karo Sandwiches; Creamed Karo Balls; Salted Peanuts; Salted Almonds; Roasted Nuts; Peanut Brittle; Glacé Nuts and Fruits