SNACK SUGGESTIONS

Dominion, Volume 25, Issue 171, 15 April 1932, Page 4

SNACK SUGGESTIONS

Mix together equal quantities of finely-grated stale cheese and baked breadcrumbs, with no more than enough hot, but not quite boiling, milk to make the mixture moist. Stir in a well-beaten egg. Worcester sauce or mushroom ketchup may be used for flavouring. Then heat the mixture in a pan until all is well mixed and the cheese well melted. Transfer it to a well-buttered piedish, or other suitable utensil; cover thickly with baked breadcrumbs. Bake until nicely set. Eggs done in the following way make a very pleasing change from the usual breakfast friends or boileds or poacheds. At the bottom of each ramequin or other suitable holder put a deeplsh layer of very linely-iuinced cold ham or. lean of bacon, which may or may not be touched-up with a few drops of tomato ketchup or Worcestershire sauce. On this break an egg, not smashing the yolk. Then add a good shaving of butter, with pepper and salt. Lastly, but not necessarily, a top-dress-ing of baked breadcrumbs mixed with a very little grated stale cheese. Heat sonic water in a baking tin or elsewhere, put the ramequins or other suitable holders into this, the water reaching nearly to the tops of them, and cook until the eggs are done to your liking. Beetroot is scarcely given the consideration that it deserves. It. is best prepared somewhat in this way: Cut it, after boiling, into dice. Put it into a dish and cover it with a dressing of mustard made with cream or milk, not thin, to which should lie added a little lemon juice. A mixed salad may he contrived thus: Dice the root and also a similar quantity of cold steamed potatoes. Mix them together, hut avoid smashing or mashing. 'Phen dress with a mixture made of strained lemon juice, finely-chopped parsley, a small touch of made mustard, and a little oil. If you wish it. a small amount of chopped Spanish onion may be added.