How To Ease The Rush Before Breakfast

Press, Volume CI, Issue 29853, 20 June 1962, Page 3

How To Ease The Rush Before Breakfast

[By ELIZABETH] Looking after two very small bovs this week, because their mother had been called unexpectedly away, I learned of a trick which many mothers struggling with school lunches on cold and wintry mornings might like to know. On Sunday evening I said “School tomorrow. Now what do you chaps like best of all for your school lunches?” They laughed at my ignorance as only primer three children can. Their lunches were all ready in their mother’s refrigerator, and for the week ahead also.

In that family extra bread is ordered for one day; it is sliced on a bread slicer while Still very fresh, a variety of sandwiches made and put up into daily packets, then deep frozen in the freezing chamber of the refrigerator. The lunches are ready and much fresher than if the bread is left over-night and then sandwiches made of it. It also means that that precious hour of the day round breakfast time is made a little easier.

Eggs With A Difference A famous headmaster once said he could tell by looking round his school which boys had had a good breakfast and which had not, merely by the quality of their alertness and the vigour of their actions. Give them a good breakfast to take them through the cold days. A little variety will ensure that it is a pleasure and not a bore to eat it. Even those who normally look askance at an egg will succumb to one of these, especially designed for the young but relished by the whole family. PUZZLE-FIND-THE-EGG Ingredients: Per head, 1 egg 1 medium thick slice bread Salt and pepper Butter or bacon fat for frying Method: Break one egg into a fridge box and beat with a fork, adding a little salt and pepper. Lay in a slice of bread, cover with a lid and store overnight in the refrigerator. Heat a little butter, bacon fat, or some dripping and in it fry the slice which has entirely absorbed the egg. A little chopped parsley, bacon or any other topping may be put on top if desired. SUN-THROL’GH-THE-PORTHOLE Ingredients: Thick slices of bread Butter Eggs Method: With a biscut cutter, stamp out a two-inch hole in a slice of bread. Brown a little butter in a pan and lay in both the slice and the cut out round and brown on one side. Turn and immediately break an egg into the hole. Turn the circle, too, to brown lightly on both sides. When the egg is cooked, lift on to a hot plate and arrange the circle partly over the egg.

2 is a tip well worth taking if you have a deep freeze. or a large enough freezing chamber in your refrigerator. Give the time saved to making the family a hot and nourishing breakfast. Mince or a piece of mmced grilling steak make a good day’s beginning GRILL-TOASTIE Ingredients: Grilling steak • Onion salt ’ Bread slices Method: Mince the steak (rawi and spread over slices of bread cut as for toast. Sprinkle with onion salt and place on griller rack. Cook under fierce heat. Make sure the bread is completely coveral with the meat before grilling. MINCE-MILKIE Ingredients: 11b mince 2 tablespoons dripping 2 tablespoons flour 1 teaspoon vegetable extract 1 cup milk Method: Melt dripping and in it brown the mince well all over. Pour off excess fat. add milk and cook until tender. Mix flour smooth with a little milk and vegetable extract and stir in. Cook until thick and season to taste. Serve on toast Barbecued Fwh Ingredients: A little melted butter 1 onion 3 stalks celery 'z green pepper 1 small tin tomato soup J teaspoon salt ’z cup chopped gherkins Pepper lib fish fillets 1 tablespoon thick sour cream. Method: Brush fillets with melted butter and grill under fierce flame until lightly browned. Lay in an ovenware dish. Finely chop onion and saute in remaining hot melted butter until limp and golden. Add 3 stalks celery, finely chopped, and half a seeded green pepper. Pour in 1 small tin tomato soup, salt and pepper and chopped gherkins. Pour the hot sauce over the fish and bake about 3 « of an hour in a moderately hot oven—4oo degrees. Add the sour cream just before serving.

Hot Lunches For the “home-to-lunch-ers" there is nothing like a bowl of hot soup in the winter months. Add variety and turn it into a meal by adding sippets or croutons of baked bread, cheesed toast strips, or these cheese bubbles of choux pastry. ONION SOI P Ingredients: lib onions A little butter or bacon fat 4 cups bouillon made according to ins.ructions with hot water Method: Chop onions and fry till golden brown in the butter. Add bouillon cubes and water and simmer together for half an hour. CHEESE CHOL’X Ingredients: 2oz butter % cup water 14 teaspoon salt and pepper % cup flour 2oz grated cheese 3 eggs Deep fat for frying Method: Bring water and butter to the boil, add salt, pepper and all the flour at once. Beat over the heat until the mixture is smooth and rolls in a ball away from the sides of the pan. Cool a little, then beat in eggs—three for preference, but two will do. Mix in cheese. Drop by spoonfuls into deep, hot fat and cook till puffed and browned. Drain well on absorbent paper and serve on soup. Fricasse Of Tripe Ingredients: 21b prepared tripe l z pint milk ‘4 pint water 2 large onions Salt and pepper loz butter loz flour Chopped parsley and fried croutons to garnish Method: Cut the washed and dried tripe into small, even pieces and bring slowly to the boil in the milk and water. Add sliced onions, salt and pepper. Cook gently for about an hour. Blend flour in melted butter and stir into tripe liquid. Continue to cook for 20 minutes. Serve with fried triangles of bread (croutons* and parsley, arranged as shown in the picture.