SAMPLE RECIPE From:
"
LONG LOST RECIPES OF AUNT SUSAN"
There’s French toast and then there’s this kind of uptown French toast, which is so fluffy and crisp there won’t be a bite left.
GLORIFIED FRENCH TOAST
5 eggs, separated
1/2 teaspoon sugar
1/4 teaspoon salt
5 teaspoons water
1/2 teaspoon baking powder
Dash freshly grated nutmeg
Powdered sugar
Beat the yolks with sugar and salt until they are pale yellow and then add water. Beat egg whites with the baking powder and nutmeg until they are stiff; fold them into the yolk mixture until they disappear. Cut medium-thick slices of bread, dip into the mixture and press out the excess moisture. Fry in deep hot fat (between 360 and 375° F.) until the bread is browned on both sides. Remove and drain on soft paper towels. Dust with powdered sugar and serve hot.
Mighty good with maple syrup, marmalade, strawberry preserves or what have you? A brown link sausage or a flat crisp county sausage cake or Canadian bacon will complete a perfect tray serving if you have the clear steaming coffee or tea ready.
- From The Daily Oklahoman newspaper [no date]