fine salt, a pinch of fine sugar, a deciliter and a half of beer, a little lukewarm water. Take out all the materials mentioned and mix them with a spoon—do not beat them hard—and set the mixture in a fairly warm place to rise; and at the right moment, that is, when you want to use it, cut it.

Second method: 275 grams of fine sifted flour, five and a half grams of fine salt, two and a half spoonfuls of melted butter, a deciliter and a half of beer, a deciliter of lukewarm water, one tablespoon of cognac, the whites of two eggs, well beaten.

Combine in an earthenware bowl the flour, the salt, and the butter, and knead

them with the beer and the water—do not overwork the dough—then add the cognac. And when you want to use this batter, add to it the beaten egg whites.

Cream in the English Style

Quantity of materials needed: 550 grams of sugar, 17 eggs, a liter and ten deciliters of boiled milk, flavoring as desired—such as vanilla, orange peel or grated lemon, added to the milk and boiled with it, or half a deciliter of spirits added to the cream when it has cooled.

Method: Beat the sugar and the egg yolks in a casserole until the mixture turns vis-cous, and add the milk to it little by little. Set the casse-role on the fire until the egg yolks cook—you can tell by their clinging to the wooden spoon. And beware of boiling, lest the cream spoil. When

you reach this point, put the cream into a vessel and set it in a bain-marie if you wish to serve it hot, so that the egg yolks do not boil. If you wish to serve it cold, use an earthenware vessel; in that case it must be stirred and exposed to the air by lifting it with the spoon so that it cools.

Note: You may add a spoonful of arrowroot to the sugar and egg yolks, dissolved in two teaspoons of cold milk. The advantage of this method is that it binds these materials together and keeps them from separating if the boiling grows too strong.

Starlac

Here you are!

Milk

cheap in price

that dissolves instantly

At last! The powdered milk that dissolves instantly — stir a little and you get, on the spot, a generous quantity of delicious milk — it makes cooking easier for the whole family. Yes, with Starlac milk you can obtain the nourishment you need at a low price.

You can serve its powder to every member of the family in greater quantities than before, and their health will improve — all thanks to its cheapness. Start giving your family Starlac milk today.

Delicious Starlac improves the quality of dishes and sweets, because it is nourishing.

Borden's STARLAC

NONFAT DRY MILK

MIXES INSTANTLY

MAKES 5 U.S. QUARTS

© 1956 by The Borden Company, Internat. Copyright Reserved

Packed by a hygienic method that keeps it fresh

• It is new

• It is cheap

• It dissolves instantly

• It is nourishing and delicious

One can of Starlac gives you 5 liters of milk

Starlac

Milk free of fatty matter