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Chinese Onion Omelet

3 cups chopped, raw onion 1/2 tablespoon Karo, Blue Label 1/4 cup Mazola 1/8 teaspoon pepper Kingsford's Cornstarch 3 tablespoons Argo or 3/4 teaspoon salt 4 eggs Put the Mazola in a medium-sized frying pan, add the Karo and onion and cook until the onion is yellowed and tender, stirring often. Add the salt, pepper and cornstarch. Beat the eggs light, pour in the hot onion mixture and drop by generous tablespoonfuls into a good-sized frying pan containing enough heated Mazola to barely cover the bottom. Fry first on one side, then the other, like pancakes, and serve.

Frying in "Deep Mazola" Mazola should not be heated to smoking point. Always use the bread test, or a frying thermometer to try the temperature. The frying-kettle should be heavy-of good size-and half-filled with Mazola. A frying basket should be provided.

Croquettes-Heat Mazola until hot enough to brown a bit of bread in forty seconds-375 degrees F.

Doughnuts and All Dough Mixtures-Heat Mazola until hot enough to brown a bit of bread in sixty seconds-350 degrees F.

French Fried Vegetables-Heat Mazola until hot enough to brown a bit of bread in one and a half minutes-325 degrees F. Cutlets, Chops, Etc. - Heat Mazola until hot enough to brown a bit of bread in two minutes-285 degrees F.

After Frying-Cool the Mazola and strain through a fine sieve into a jar or can. It can be used over and over-to the last drop. "Clarifying" is never necessary.