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WAFFLES

2 cups Sifted Pastry Flour 1144 cups Milk
4 teaspoons Baking Powder 3 tablespoons Mazola
1 teaspoon Salt 3 Eggs

Ba he SL

GIFT together all dry ingredients. Beat egg

yolks, gradually add milk and Mazola. Stir
liquids into dry ingredients and mix well. Cut
and feld in whites of eggs beaten stiff. Have waffle
iron hot; oil with Mazola. This makes twelve
medium sized waffles. |

EASY METHODS FOR
CAKE MAKING

a

M4ZOL4 simplifies cake making as the tedious
process of creaming the fat with the sugar
is entirely eliminated.

Any recipe may be used, substituting MAZOLA
for butter, using one-fourth to one-third less.

Cake batter made with MAZOLA is _ thinner
than that made with butter as the fat is in liquid
form.

a

All measurements should be level and all flour
sifted at least once before measuring.

Flour should be put into measuring cup lightly
with a tablespoon and levelled off with the edge
of a knife or spatula. Do not strike side or edge
of cup when filling it.

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