3 c. Corn Flakes or 3/4 c. Corn Flake crumbs
8 slices day old bread
1/4 c. orange juice
1/2 c. powdered sugar
2 eggs
1/4 c. shortening
1/4 tsp. salt

If using Corn Flakes, crush into fine crumbs. Remove crust from bread slices, cutting 1 large round from each slice. Combine eggs, salt and orange juice and beat well. Dip bread rounds in egg mixture, then in Corn Flake crumbs. Brown on both sides in shortening in skillet heated to 375 degrees. Sift powdered sugar over toast or top with orange sauce and serve at once.

FRENCH ORANGE SAUCE:

1/4 c. orange juice concentrate, thawed
1/4 c. butter
1/2 c. sugar
1/4 c. evaporated milk

Mix orange juice concentrate, butter, milk and sugar in a 1 quart saucepan. Stir and heat until steaming hot, but do not boil. Serve warm sauce with French toast or pancakes. Makes 1 cup of sauce.