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Show " "j French Toast BY BERTHA E. SHAPLEIGH Ccokinfl Author ty for NEA Service and Cclumbln University. This method ot making toam is very good when serving it for luncheon J or supper . It is nourishing, "tasty" and always enjoyed by tho children. For six slices of bread which is stale but not hard, use-one cup of milk and two eggs, slightly biatn with onefourlh teaspoon salt and two teaspoons sugar. Dip bread in the egg and milk, allowing it to remain1 I long enough to soften bat not break. Have ready a frying pan with some melted butter in it; fry the broad I I in the butter, slowly, so that thc egg takes on the very light brown which lis so much prattler, and also better tasting;, than ihe dark brown color.' Serve the bread at once, spreading each .si;,, wiMi J lly or marmalade. ! Cut this out and pato it In your cook book) |