The B'nai B'rith magazine · 1927-06-01 · 9 (6.1927) · p. [Seite]

( \ IVIazola gained its vast popularity as a perfect shortening because it is an absolutely 'pure vegetable oil—not an animal fat. It is itself as good and wholesome to eat as the corn from which it comes. And please don't forget— Mazola is just as popular for frying, for shortening and for making salad dressings —as Mrs. Allen's New Book indicates.? Four New Ideas to Make Meals More Tempting SELECTED FROM Ida Bailey Allen's New Book "THE MODERN METHOD OF PREPARING DELIGHTFUL FOODS" "\TOTE: These recipes have been J \ selected from Mrs. Allen's New Book of 112 pages containing over 275 unusual suggestions for preparing tempting dishes. This valuable book, bound in durable board covers, will be sent post paid for ten cents— a price which does not cover the cord of production even in large quantity lots. It is the desire, however, of the makers of Mazola that every housewife have a copy—hence the low price of 10 cents. Please use coupon below. Everyone enjoys biscuits or muffins for luncheon and dinner, gingerbread or Sally Lunn as a light repast with tea —and every housewife would make them quite often if she only realized how easy it is to prepare these and other delightful hot breads. In developing her New Book, Mrs. Allen kept this fact in mind—so even the beginner at cooking can be certain of perfect results. Providing, of course, that all directions are followed as given and the ingredients mentioned are used. In the panel on this page, reasons are given why it is essential to use Mazola—reasons which account, in a measure, for its nation-wide preference as the perfect oil for all cooking. SALLY LUNN 34 cup Argo or Kingsford's Cornstarch 2 cups bread flour 3 teaspoons baking powder 34 cup Mazola % teaspoon salt % cup Karo, Red Label 2 eggs % cup milk OIFT the dry ingredients and stir in the milk, eggs, Karo and Mazola. Beat until bubbly, pour into a good-sized shallow pan oiled with Mazola, and bake twenty-five minutes in moderate oven, 350 to 375 degrees F. Cut in squares and serve warm. SOUTHERN CORN BREAD 2 cups corn meal 2 tablespoons Argo or Kingsford's Cornstarch 1 teaspoon salt 1 scant teaspoon soda 1 tablespoon Karo 1 egg, well beaten 2 tablespoons Mazola QUICK MUFFINS tablespoons Mazola 1 cup milk 34 cup Karo, Red Label 1% cups bread flour % teaspoon salt 34 cup Argo or Kings- 1 egg, well beaten ford's Cornstarch & teaspoons baking powder "OUT the ingredients in a bowl in the order ■*■ mentioned. Beat until bubbly, transfer to muffin pans oiled with Mazola and bake twenty-five minutes in a hot oven, 375 degree F. DROP BISCUITS 1% cups bread flour 34 cup Argo or Kingsford's Cornstarch 4 teaspoons baking powder 1 teaspoon salt 2 tablespoons Mazola 1 cup milk OIFT together the dry ingredients, stir in the Mazola and milk. Drop the mixture by small tablespoonfuls two inches apart on an oiled biscuit pan and bake in a quick oven, 375 to 400 degrees F. about twenty minutes. 2 cups sour milk or buttermilk /COMBINE the ingredients in the order enumerated. Beat well, pour into a medium sized dripping pan oiled with Mazola and bake thirty minutes in a hot oven, 375 degrees F. j" { Corn Products Refining Company I P. O. Box 171, Trinity Station, New York City Enclosed is 10c {stamps—coin). Please send me I post paid a copy of "The Modern Method of Pre- ' paring Delightful Foods." Name. Address.! Town_____________________State. When writing to Advertisers kindly mention the B'nai B'rith Magazine.