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.