Croutons
1-Cut bread in one-fourth-inch slices, then in strips and cubes. Put two or three tablespoons Mazola in a baking pan, stir the cubes in it, dust with salt and bake in a hot oven, stirring occasionally, to insure even browning.
Ida Bailey Allen tells the story of American corn — Plymouth breakfasts to the Great War — and hangs a day's four meals on it, for the company that made Karo and Mazola.
1-Cut bread in one-fourth-inch slices, then in strips and cubes. Put two or three tablespoons Mazola in a baking pan, stir the cubes in it, dust with salt and bake in a hot oven, stirring occasionally, to insure even browning.