Cooking ’67 Breakfast Dish

Press, Volume CVII, Issue 31385, 2 June 1967, Page 2

Cooking ’67 Breakfast Dish

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CELIA TIMMS)

I I have never quite made up my mind whether to believe people who Insist that their families do not like cooked breakfasts. When one realises that this meal breaks a fast of approximately 12 hours, it is rather odd that a plate of cereals or a slice of toast is sufficient to generate enough energy to last another four or five hours. All of this shows, of course, that I’m a believer in cooked | breakfasts and have selected some quickly prepared breakfast dishes for you to ponder upon. A great deal of breakfast eookery can be prepared the day before. Here Is a breakfast recipe for French Toasts filled with fruits. For four persona you will need: 1 cup cooked, stoned prunes 2 tablespoons brown sugar 2 teaspoons grated orange rind i cup orange juice 8 slices bread 1 egg ! Two-thirds cup of milk Butter. Method.—Dice er ehop prunes and add the sugar, orange rind and juice. Spread this on four bread slices and cover with remaining slices, making four filled sandwiches. Beat egg slightly and add milk. Dip sandwiches in thio mixture, then saute in butter, turning to brown' on both sides. Serve hot