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Omelet Souffle

Yolks of 7 eggs Whites of 8 eggs ¼ pound sugar 2 dessertspoons Five Roses flour Vanilla extract Pinch of salt Beat the yolks with the flour rubbed smooth in a spoonful of milk. Add sugar, vanilla and pinch of salt. Beat all well together and stir in lightly egg whites whisked very stiff. Put souffle in centre of a dish and bake in moderate oven 15 minutes. When done, sift over with sugar and serve quickly.

YOUR hands are the first that touch Five Roses flour. From the sun-flooded prairie lands of Western Canada, through the eighty elevators of the Lake of the Woods, cleaned, scoured, ground gradually by modern process, bolted many times through silk, packed automatically into absolutely new full-weight bags and barrels-Five Roses comes to particular housewives immaculate, untouched by human hands. Where else can you get so pure a flour?