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The CANADA STARCH Co., Limited

PRUNE JELLY

414 tablespoonfuls Benson’s Prepared Corn
1 lb. Prunes 2 Pints Water
2 oz. Sugar if prunes are not very sweet

GTEW the prunes in a little of the water from the
two pints, till soft, which will take about fifteen
minutes. Remove the stones and pound up the rest
of the fruit in a mortar. Mix the Corn Starch to a
smooth cream with a little of the water. Bring the
rest of the water to the boil and stir the Corn Starch
and the sugar into it. Add the pounded prunes and
boil for eight minutes. :

DEEP FAT FRYING

Foods fried in MAZOLA are much more readily
digested than those fried in lard, compounds, etc.

Deep fat frying is used for various foods—dough-
nuts, croquettes, fritters, fish, French fried potatoes,
etc. Better results are obtained with deep fat
frying and with less trouble than when a skillet is
used—also, less fat is consumed.

Mazola should not be smoking, as it is hot enough
for successful frying long before it begins to smoke.

To test Mazola, drop a portion of the food that
is to be fried into the Mazola; if it rises to the surface
at once, it is hot enought to fry in.

Onions, doughnuts, croquettes, and fish may all
be fried in the same oil, and the Mazola afterwards
used in cake or pie crust, as Mazola does not absorb
the flavor of anything cooked in it.

Mazola is excellent for sautéing potatoes, mush, etc.

Pe ea” wets
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