In French convents the standard sweet for Sundays and holy days was—and still is unless Nazi rationing has abolished it—"pain perdu," bread fried in oil, as follows: A little milk must be warmed and sweetened and one egg beaten in a bowl. Dip slices of stale bread first in the milk and then in the egg and place in a frying-pan of hot oil. They will brown immediately, and should then be placed on a dish and sprinkled with cinnamon and sugar, Add to this a small dish of jam, ' usually cherry from the convent orchard, to be handed with the hot slices, and you have a simple pudding which was loved alike by the sisters and their school children and which makes no great demands on the cook's resources even in these difficult days, Those who have experimented so far with oil cookery will find many other ways of using the medium. It should be born in mind, however, that omelets should never be cooked in ọil, but in margarine, and that fish which are in themselves of an oily nature, such as mackerel, are better dry grilled, as frying tends to make them taste greasy. And a final suggestion: our great-grandmothers' method of greasing pudding-basins or pie-dishes by means of a feather dipped in oil was both efficient and economical, Try it.
Text read from the printed page and cleaned; old type leaves the occasional error.