Breakfast! From: KATE AITKEN’S COOK BOOKPublished by: WM. COLLINS SONS & CO. LTD. LONDON – GLASGOW – TORONTO COLLINSA White Circle Book Toronto I.S.B.N. 0 00 682482FRENCH TOAST1 egg1/2 cup milk1/8 teaspoon salt2 tablespoons fat4 slices of bread Slightly beat egg in deep plate; add milk and salt.Heat 1 tablespoon of fat in frying pan.Dip slices of bread in egg mixture; pan fry in hot fat until brown on one side.Lift from the pan.Heat remaining fat in frying pan; pan fry uncooked side.Serve hot with strawberry jam.Serves 4.Note To Brides: For a different flavour, substitute tomato juice for milk; for a pungent dish, use grapefruit juice instead of milk.
Note from me. This is an older cookbook, obviously.