The Sweetest Things in Life

" Sweeten it with Domino "

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I Demand 1 V Domino Package Sugars M i Refined in U.S. A. M

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Cane Sugar Granulated |

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Superf ine P o w d e r e d — O f ext reme whiteness a n d un i fo rmly f ine gra in . Pours f reely . Dissolves q u i c k l y . Perfect for fruits, cereals, iced dr inks, hot choco la te . Exce l len t for spr ink l ing over pies, cook ies , doughnuts .

Y e l l o w — H a s a de l i ca te c a n e f l a v o r . D e l i c i o u s o n pancakes , waf f les. Usei t for cof fee cake, cook ies, bread pudd ings , sauces a n d c a n d y - m a k i n g .

I m p o r t a n t t h i n g s t o r e m e m b e r w h e n y o u b u y s u g a r :

1 . G e t p u r e , c l e a n s u g a r o f a c c u r a t e w e i g h t .

2 . G e t t h e t y p e s o f s u g a r b e s t s u i t e d t o y o u r p a r t i c u l a r s w e e t e n i n g n e e d s .

D o m i n o S u g a r s f u l f i l l b o t h o f t h e s e r e q u i r e m e n t s :

1 . D o m i n o S u g a r s a r e 1 0 0 % p u r e c a n e f u g a r s , in p r o t e c t i v e c a r t o n s a n d c o t t o n b a g s , c l e a n

c o n v e n i e n t , f u l l w e i g h t .

2 . D o m i n o S u g a r s p r o v i d e a k i n d f o r e v e r y b a k i n g , c o o k i n g a n d s e r v i n g n e e d .

S u c c e s s f u l f o o d p r e p a r a t i o n r e q u i r e s g o o d i n g r e d i e n t s — u s e D o m i n o S u g a r s a l w a y s f o r b e s t r e s u l t s

"Sweeten it with Domino " "Sweeten it with Domino "

100%Pure Cane Sugars

R e f i n e d i n U . S . A . a kind for every use O l d Fashioned B r o w n — R i c h in cane f lavor. Pure, who le -some, nutr i t ious. Espec ia l l y g o o d for g i n g e r b r e a d , b a k e d ham, b a k e d app les , b a k e d beans, c a n d i e d sweet po ta toes a n d on " b r e a d - a n d - b u t t e r . " > .......... -71

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Cane Sugar Old Fashioned / Brown

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^ L e S u g a r Pressed Tablets American Sugar Refining Company

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D a i n t y L u m p s — A t t r a c -t ive smal l sugar c u b e s — a d d a modest charm to the serving of hot tea a n d cof fee.

• f ^ Cane Sugar m l D a i n t y L u m p s I L American Sugar Refining Company

Sugar and Cinnamon—For spr ink l ing over but tered toast , b a k e d app les , a p p l e -sauce, custards. P a c k e d in spec ia l f iber can wi th shaker t o p .

Crystal D o m i n o T a b l e t s — T h e Aris-tocrat of Sugars. Crys ta l l i zed b y the exclus ive A d a n t Process. Br i l l ian t . Spark l i ng . The soc ia l l y correct sugar for serving wi th hot cof fee a n d tea. Packed in 2 lb. a n d 1 lb. cartons.

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C o n f e c t i o n e r s X X X X — Idea l for m a k i n g qu ick u n c o o k e d cake icings. Sim p l y a d d mi lk or water f lavor ing , mix a n d spread

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| p)0fl° 1 Cane Sugar § Confectioners | xxxx ^

For Icings •

D o t s — T i n y cane sugar cubes of unusual attract iveness. 2 0 0 to the p o u n d . Idea l for demi -tasse. Packed in 2 lb. a n d 1 lb. cartons.

C r y s t a l D o m i n o Squares — Smal l square form of the p o p u l a r Crystal D o m i n o Tablets. Idea l for the br idge tea , a f te rnoon luncheon, a n d other smart occasions. Convenient fo i regular service.

Pressed T a b l e t s — S m o o t h g l is ten ing tablets of pure cane sugar. O f f e r e d in regular a n d small size. Des i rab le for serving wi th hot cof fee a n d tea.

O r a n g e Apr i cot -P ineapp le C o n s e r v e 1 lb. dr ied apricots 1 o r a n g e — 1 can ( N o . 2) crushed pu lp and rind

p ineapp le 3 1 / 2 cups water 3 1 / 2 cups D o m i n o Granu la ted Sugar

Chop apricots and soak overnight. M i x crushed p ineapp le , chopped orange pu lp and Domino Granu la ted Sugar and let stand overnight. Chop orange rind very fine, cover wi th water a n d let stand overnight, then cook unti l tender. Dra in soaked a p r i c o t s — a d d to p ineapp le mixture, a d d cooked orange r ind and water. Cook over low fire unti l th ickened and the syrup sheets from spoon. Pour into c lean, dry glasses, when co ld cover wi th paraf f in.

Fruited Frosting 3 tablespoons cream 1 / 4 cup chopped cand ied 4 tablespoons butter cherries or p ineapp le

1 1 / 2 cups D o m i n o Confec- 1 teaspoon van i l l a tioners X X X X Sugar 1 / 4 teaspoon lemon extract

1 / 4 cup broken nut meats 1 / 8 teaspoon salt

H e a t cream and butter t o g e t h e r — a d d Domino Confectioners X X X X Sugar. Beat wel l . Let stand 5 minutes. Then beat aga in unti l c reamy. A d d nuts, fruit, f lavor ing and salt. Spread on cake or cookies.

Chocolate Pie 2 squares unsweetened chocola te 2 cups milk 1 cup D o m i n o Granu la ted Sugar 1 / 4 cup cornstarch 3 egg yolks 1 / 4 teaspoon salt

1 teaspoon van i l la

M e l t choco la te in doub le boi ler , a d d milk and when hot, a d d D o m i n o Granu la ted Sugar and the egg yolks which have been beaten s l ight ly . M i x together the salt and cornstarch and dissolve in a l i t t le water. A d d to chocolate mixture and cook unti l th ickened. W h e n done, a d d v a n i l l a — p o u r into b a k e d pastry shell, cover with meringue.

Meringue 6 tablespoons Domino Superfine Powdered Sugar

3 egg whites 1 teaspoon van i l la

Beat egg whites unti l stiff. A d d Domino Superfine Powdered Sugar s lowly and cont inue beat ing. A d d 1 teaspoon vani l la . Spread on pie and bake in slow oven (300° F.) 20 to 25 minutes or until l igh t ly browned.

B a k e d Apples With C h e r r i e s Wash and core large bak ing apples. Fill cavit ies with canned pi t ted sour red cherries. A d d 1 tab lespoonfu l Domino O l d Fashioned Brown Sugar to each app le . Place in bak ing pan and cover bot tom with cherry juice. Bake in hot oven unti l apples are tender but w i l l still ho ld their shape. Baste several times dur ing b a k i n g with cherry juice. Serve p la in or with cream.

Raisin Pie Pastry for 2 crust pie 1 / 2 teaspoon grated lemon rind 3 cups seedless raisins 1 cup Domino Y e l l o w Sugar 1 tab lespoon lemon juice 1 1 / 2 cups water

2 tablespoons cornstarch Cook together the raisins, D o m i n o Y e l l o w Sugar, lemon juice and water unti l raisins are wel l p lumped. Stir in cornstarch mixed with a l i t t le water. Cook unti l th ickened. A d d grated lemon rind. Cool and use as f i l l ing.

Corn F lake M a c a r o o n s 2 egg whites 1 teaspoon a l m o n d extract

3 / 4 cup D o m i n o Granu- 1 / 2 cup coconut la ted Sugar 1 1 / 2 cups corn flakes

Beat egg whites stiff; a d d Domino Granu la ted Sugar gradu-a l l y , bea t ing constant ly. A d d a l m o n d extract. Fold in coco-nut and corn flakes. Drop b y teaspoons on greased cook ie sheet. Bake in moderate oven (350° F.) 12 minutes. M a k e s abou t 30.

Hermits 3 1 / 2 cups sifted flour 1 / 2 cup shortening

1 / 4 teaspoon b a k i n g soda 1 1 / 2 cups D o m i n o O l d 3 teaspoons b a k i n g Fashioned Brown Sugar,

powder f irmly packed 1 / 2 teaspoon salt 2 eggs, wel l beaten

1 teaspoon c innamon 1 cup seeded raisins, cut 1 / 2 teaspoon nutmeg in small pieces 1 / 2 teaspoon cloves 2 tablespoons milk

M i x and sift f lour, soda, b a k i n g powder , salt and spices. Cream shortening, a d d D o m i n o O l d Fashioned Brown Sugar s lowly and cream unti l f luf fy. Stir in wel l beaten eggs. A d d sifted dry ingredients combined with raisins a l ternate ly with mi lk. Rol l 1 / 8 inch thick on l igh t ly f loured board. Cut in desired shapes. Bake on a greased cook ie sheet in a mod-erate ly hot oven, 400° F., abou t 12 minutes. Y i e l d 6 0 to 70 cookies.

"Sweeten it with Domino"

Butterscotch Frosting 1 cup Domino O l d Fashioned Brown Sugar 5 tablespoons butter

1 / 4 teaspoon salt £

1 / 3 cup mi lk 1 1 / 2 cups sifted Domino Confectioners X X X X Sugar

Combine Domino O l d Fashioned Brown Sugar, butter and salt in saucepan and br ing to a bo i l , stirring constant ly . A d d milk and bo i l s lowly three minutes. Cool . A d d D o m i n o Con-fectioners X X X X Sugar and beat unti l thick enough to spread on cake.

Peanut Butter B r e a d 2 cups a l l purpose flour 1 cup milk 2 teaspoons bak ing powder 1 jar peanut butter

1 / 2 teaspoon salt (6 1 / 4 oz.) 1 / 2 cup Domino Granu- 3 1 / 2 tablespoons shortening

la ted Sugar 2 eggs, beaten Sift f lour, bak ing powder , salt and D o m i n o G r a n u l a t e d Sugar together. A d d shortening and peanut butter to dry ingredients and mix with fingers or pastry b lender unti l tho rough ly b lended. M i x eggs with mi lk a n d a d d to dry mixture. M i x wel l and turn into greased bread p a n — B a k e in moderate oven (325° F.) 1 1 / 4 to 1 3 / 4 hours.

Choco la te Peanut Crunch 1 1 / 2 cups D o m i n o Granu- 1 8-ounce pkg semi-sweet

la ted Sugar choco la te

1 1 / 2 cups crushed peanuts 1 teaspoon butter Crush shelled peanuts wi th ro l l ing pin. Cut semi-sweet choco late into small pieces, caramel ize D o m i n o G r a n u l a t e d Sugar in iron ski l let unti l mel ted to a butterscotch-colored syrup. Remove from heat, a d d peanuts, butter a n d choco la te a n d stir unti l wel l mixed and nuts are thorough ly coated. Pour into buttered t in. W h e n co ld break into pieces.

Eggless Choco la te C a k e 1 / 2 cup shortening 1 teaspoon b a k i n g powder

1 1 / 2 cups D o m i n o O l d 1 / 2 teaspoon salt Fashioned Brown Sugar 1 cup sour mi lk

1 / 2 cup cocoa 1 teaspoon van i l l a 1 cup hot water 1 teaspoon b a k i n g soda

2 cups flour

Cream butter and D o m i n o O l d Fashioned Brown Sugar, a d d cocoa that has been mixed wi th the hot water and soda. M i x flour, b a k i n g powder and salt and a d d to choco la te mixture a l ternate ly with sour mi lk . A d d van i l l a and pour into greased layer tins. Bake in moderate oven (350° F.) abou t thir ty minutes.