COOKING HINTS

Auckland Star, Volume LVIII, Issue 154, 2 July 1927, Page 24

COOKING HINTS

THE BREAKFAST DISH. ] SOMETHING APPETISING

The eternal problem—what shall have for breakfast —ia still the bugbear of the average housewife's life. Thai homefolk become weary of toast, and eggs and bacon, and porridge, and their appetites flag and their temper grows • "edgy" because of the frequent repetition of these easily made early morning dishes. Variety is ever the spice of life, and the housewife should realise that it is most desirable for the health and happiness of the family that this golden rule should never be so closely observed than in the preparation of the morning meaL People are told now-a-days of a great many things that they must not eat and drink, if perfect health ia to ha maintained and superfluous fat kept at bay, but the average person errs on tbn side of not concentrating upon the subject of bringing more variety into simple; meals. Every man and woman of moderate means should have a dietary scheme which can be easily lived np to, and which will give daily pleasure as well as satisfying the bodily needs. Toast and porridge, or some of tie popular cereals are always good standbys, so are eggs and bacon, and fruit should alwaya be an appetiser for the breakfast meaL The housewife, however, will be advised to include an unusual dish as frequently as possible. Herewith are a few suggestions i— Breakfast **ie. Lay in a piedish half a pound of sausage meat. Beat half a pound of chopped tomatoes with one cupful of milk. Add salt and pepper. Tinned tomatoes will do. Pour this over the, sausage. Now make a batter of two tablespoonfuls of flour, one egg, and a little salt well beaten together, and pour ■ over the top. Bake in a quick oven to a light brown colour, which will take about 20 minutes. This quantity if for four persons. Brain a la Sydney. This is another good breakfast disfty, and one that is easily prepared. Skin a set of brains and soak them for an hour. Drain the brains on a doth, and cut them into rather thick alicea. Dust them with flour, and fry quickly in batter. Arrange the brains in the middle of the hot dish with a border of fried croutons of bread. WhOa the dish is keeping hot in the oven add to the butter in which the brains were fried a little tarragon vinegar, a teaspoon of chopped parsley, and a teaspoon of - chopped capers. Pour very hot over the brains, and serve at once. The quantity; can be increased to meet the requuemeats. Indian Kedgeree. This is much more appetising than plain kedgeree as a breakfast dish. Remove the bones and skin from half a pound of any cold fish, chop finely a small onion, and fry the latter light brown in a stewpan with an ounce of butter. Stir in an ounce of desiccated coconut, add half a pint of milk, the pieces of fish, and a hard boiled egg chopped rather coarsely. Season to taste. Cook while stirring for 15 minutes, then add a dessertspoonful of curry paste and two teaspoonfula of boiled rice. Mix well together, and took for several minutes dish up-and serve with freshly-toasted bread or water biscuits. Fish Bee. Instead of fried or broiled fish try fish roes for a change. Take some soft roes and fry them in a little butter, place each on a thin slice of bacon on which should also be placed a little of the following mixture:—A tea spoonful of chopped parsley, one ounce of bread* crumbs, a pinch of cayenne, half a teaspoonful of meat extract, half a teaspoonful of anchovy sauce, and. a squeeze of lemon' juice. 801 l them up and bake them quickly in a hot oven till they are done. Serve them on rounds of toast with chopped parsley. Johnny Cake. This is one of the most appreciated ' hot breads for breakfast. It is an oldEnglish recipe, and if properly made will be light, tender, and delicious. Take quarter cap of batter, quarter cup sugar, one cup of thick soar milk, one cap of flour, half cup cornflour, half traepniw ful of salt, half teaspoon soda, four teaspoons baking powder, one egg (beaten). Cream the butter and sugar. Add egsV then the sour milk and soda wen beaten together. Last, the baking powder and flours, which have been previously sifted together. Beat until smooth, and torn, into a shallow baking, tin. Bake in a hot oven for 35 minutes. Many housewives cannot find time, of it is too much trouble to make tempting hot bread even occasionally for break-' fast, but it is easy for them at least to provide a variety of baker's bread both brown and white. If rolls are added not infrequently the household will be delighted, and childish appetities will often be stimulated by the appearance of raisin bread on the breakfast table. Try Dates. When fresh fruit is scarce datea wfll make an excellent substitute, indeed they are a welcome and wholesome addition to the breakfast menu on most occasions. The date contains a large amount of fruit sugar which ia very energising. In contrast to many sugarfoods the date contains tuwue-building protein, and it also contains mineral which is valuable for bone building, therefore it is doubly valuable in households containing growing children, for adults it is also excellent. Nor need the date always be used in its natural state; there are many simple and delirious recipes for its use, even the morning cereal can be improved by the juicy flavour of dates added before removing froni theifire, and left just long enough tor tbe fruit to become thoroughly hot before serving.