(Also from The Modern Method of Preparing Delightful Foods.)

Karo Syrups
The two great body energizers, starch and sugar, are so closely related that they are classified under the great heading, Carbohydrates. The starch of corn is used in modern foods in a way the early colonists did not dream about, for science has converted it into a sweet that has remarkable energizing powers, and that is really predigested. For during the process of manufacture the starch is turned to Dextrose. This must usually be done by the digestive juices before a sweet can be assimilated.

There are three kinds of Karo — all made in the same basic way. All are table syrups and healthful “spreads” for bread. … Karo, Blue Label, used as a seasoning, imparts to meats, casseroles, and many soups and vegetables that elusive deliciousness achieved by the best French chefs. (89)

This strikes me as an interesting classroom aid for a discussion on evaluating sources. I mean, who else but a corn-products company would claim that Karo = cuisine?