The B'nai B'rith magazine · 1927-07-01 · 10 (7.1927) · p. [Seite]

SI_OL air™ir ma , 3 __JI—*^uj. h ifc9 i ISN'T it a pleasant thought to know that Mazola is as good to eat as the fully-ripened golden corn from which it comes? In other words, Mazola is an absolutely pure vegetable oil—preferred by modern housewives because foods fried in it are greaseless—because it is equal in richness to butter for shortening— because there is no finer oil for salad dressings regardless of price —and finally because it is economical and efficient—all three uses —frying, shortening and salad dressings—from a single can. Five New Suggestions for Breakfast from Ida Bailey Allen's New Book "THE MODERN METHOD OF PREPARING DELIGHTFUL FOODS" ~\ TOTE: These recipes have been selected J \_ from Mrs. Allen's New Book of 112 pages containing over 275 unusual suggestionsfor 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 cost 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. PROBABLY no meal is more of a problem to a woman than breakfast. With a limited variety of dishes to serve, breakfast may easily become monotonous. For this reason the makers' of Mazola have had Ida Bailey Allen include over 50 new ideas for a breakfast change in her new book—"The Modern Method of Preparing Delightful Foods"— five of which are offered on this page. These recipes have been prepared by a woman who has made cooking her life work—each recipe has back of it the assurance of perfect results, providing, of course, it is followed accurately as given and with Mazola and the other products mentioned. In the panel, top of page, are a few brief remarks regarding Mazola which explain the desirability of using this pure vegetable oil. EGGS POACHED IN MAZOLA Pour enough Mazola in a frying pan, to barely cover the bottom, and heat. Break the eggs, one at a time, into a saucer, slide into the Mazola, dust with salt and cook so slowly that the egg will not be browned about the edge. Baste the yolk occasionally with a little of the hot Mazola. BAKED OMELET SOUFFLE 4 eggs y£ tablespoon Argo or Kings- 3 tablespoons ford's Cornstarch hot water 1 tablespoon Mazola teaspoon salt yi teaspoon pepper Heat the Mazola in a quart-sized baking dish, rubbing the sides with the hot oil. Separate the eggs, beat the whites stiff and the yolks till creamy. Add the cornstarch, water and seasonings, fold in the whites, transfer to the heated baking dish and bake twelve to fifteen minutes in a hot oven, 375 degrees F. CODFISH OMELET 2 cups hot mashed potato 2 eggs, separated 1 cup shredded codfish, Pepper to taste scalded and drained 1 tablespoon Mazola Combine the codfish and potato with the egg yolks beaten light. Fold in the egg whites and spread in a medium-sized frying pan in which the Mazola has been heated. Make the mixture quite thin, cook until well browned, fold over, slide onto a platter and garnish with parsley. This is particularly good served with Fried Tomatoes or Spanish Sauce. BROWNED PAN FISH Dress the fish and dust with salt and pepper. Roll in fine dry crumbs to which a little Argo or Kingsford's Cornstarch has been added—one tablespoon to a cup of crumbs. Pour enough Mazola in a medium-sized frying pan to barely cover the bottom and saute the fish in this, first on one side, then the other, taking care that they do not brown too rapidly. It should take about eight minutes for small fish like perch. Serve with a garnish of sliced lemon, water cress, or radish roses. CORNED BEEF HASH AIT GRATIN 2 cups chopped corned beef Milk to moisten 2 cups chopped cooked Mazola potatoes Coarse bread crumbs 1 small onion put through food chopper Combine the corned beef, potatoes and onion, or use one cup of potato, a second of chopped beets, carrots or cabbage that may be left over. Pour in enough milk to bind the mixture together and season to taste with salt and pepper. Thoroughly oil muffin pans with Mazola and dust with coarse bread crumbs. Pack in the hash, cover with coarse crumbs moistened with Mazola and bake in a hot oven, 375 degrees F.! Corn Products Repining Company B B- 7'27 I P. O. Box 171, Trinity Station, New York City 1 Enclosed is 10c (stamps or coin). Please send me postpaid a copy of "The Modern Method of Pre- 2 paring Delightful Foods." i I Name____________________________ Address. Town___ .State When writing to Advertisers kindly mention the B'nai B'rith Magazine.