Cooking For 1968 WINTER BREAKFASTS

Press, Volume CVIII, Issue 31730, 13 July 1968, Page 3

Cooking For 1968 WINTER BREAKFASTS

(By CELIA TIMMS) A hot cooked breakfast is very necessary on a cold winter morning and these rice cakes served with bacon are very sustaining. To make sufficient for three or four servings you need:— 2 cups cooked rice J cup flour 2 tablespoons milk i teaspoon baking powder 1 egg i teaspoon salt Bacon rashers. Method: Sift flour, salt and baking powder. Stir in the beaten egg which has been mixed with the milk, then add the cooked rice. Fry bacon and set aside to keep warm. In the bacon fat remaining in pan drop rice batter in tablespoons and fry on both sides until brown, turning only once. Serve hot

with the crisp bacon rashers. Fried eggs may be added if desired. FISH SANDWICH A glorified fish sandwich makes a simple but very acceptable breakfast dish and can be made from either cooked fresh fish or tinned. For four servings you need: 1 cup cooked fish 1 cup thick white sauce 1 teaspoon grated onion (optional) Pinch nutmeg Lemon juice 1 egg I cup milk Salt and pepper 8 slices bread Butter. Method: Flake fish and combine with the white sauce, nutmeg and lemon juice and onion if it is used. Remove crusts from bread. Beat the egg with the milk. Spread four slices of bread with the mixture and top, sandwich fashion, with the remaining four slices. Dip each sandwich in the egg

and milk and fry in just sufficient hot butter to prevent it from sticking and enable it to brown.