THE CANADA STARCH CO. LimitTeEp

FRENCH TOAST

EAT one egg until light, stir in one-half teaspoon

of salt and one cup of milk. Have ready about

six slices of stale white bread cut one-half inch thick.

Dip them in the egg batter, turning until well moist-

ened with the milk. Let them drain and dip again if

any batter is left, for they will soak up quite a little
without breaking.

Put into a shallow frying pan enough Mazola to
cover the bottom, and when hot, stir in one-fourth
teaspoon of salt; lay the bread slices in and cook
carefully until well browned; then turn them over,
and when the other side is browned, remove to a hot
dish and serve at once as plain egg toast, or spread the
slices with orange marmalade, jelly, or any hot
stewed fruit.

WHEAT CAKES
2 cups Sifted Pastry Flour 3 tablespoons Lily White
3 teaspoons Baking Powder Syrup
I teaspoon Salt 1 Egg
| tablespoon Mazola 144 cups Milk

IFT together all dry ingredients. Add egg
unbeaten with Mazola, Lily White Syrup and
milk. Stir until ingredients are thoroughly mixed.
Bake on a hot griddle, oiled with Mazola. If sour
milk is used, substitute three-fourths teaspoon soda
for Baking Powder.