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Mennonite Toast

3 eggs 1 pint sweet milk Pinch of salt.

Beat eggs well, and add sweet milk and salt. Cut slices 1 inch thick from a loaf of bread made with Five Roses flour.

Remove crust. Dip slices into the egg and milk. fry like doughnuts in hot lard or dripping till a delicate brown. Sprinkle with powdered sugar and serve hot.

DAINTY, disappearing doughnuts; light, digestible crullers and fried things-how quickly Five Roses accustoms one to quality. It has the knack of producing just the right kind of dough that tastes like nuts, that bobs deliciously in the rich, deep fat. And yet Five Roses is the sturdy, glutinous flour that resists fat absorption, taking barely enough to brown becomingly, to crisp quickly without greasiness, heaviness or sogginess. Never an outraged stomach with Five Roses doughnuts and crullers. Golden to the hungry eye, tooth-teasing, ablebodied nuts of dough that improve with age when carefully concealed from busy little milk teeth.