BREAKFAST SUGGESTIONS.

Hawera Star, Volume XLV, 24 April 1925, Page 15

BREAKFAST SUGGESTIONS.

BRAIN CAKES. Allow three sets of brains to two people. ,foak the brains in salted tepid water for half an hour. Skin them and wash in fold water. Put into eold water, briny to boil, and simpler for lt> minutes, then drain and put into eold water so that the brains will whiten and harden, then mash with a fork and mix with half the quantity of breadcrumbs, some chopped parsely,' a little grated lemon rind, salt, and pepper. Mix together with a little milk and a powdering of flour. Form int-o small flat rakes. Roll into flour, then into egg and breadcrumb. Ely in clear, very hot fat till golden brown. Serve with heated tomato sauce. Be careful to pour the sauce ground, not over, the rissoles.

COLD MEAT AND RICE SHAPE. Mince some cold meat and mix with boiled rice in the proportion or one cupful of rice to four cupfuls of meat. Season with pepper, salt, a little grated onion, and two teaspoonfuls or pin re of Worcestershire sauce Moisten with gravy. Fill a mould closely with, the mixture, cover with greased paper and steam for one hour. 'Turn out, pud serve with good brown gravy. If liked a little curry-powder can be added to the seasoning. This dish may he made overnight, and can be reheated in the morning, when it will re quire steaming for 20 minutes. MEAT ' PANCAKES. Make a pancake hatter, allowing one beaten egg to four level table-spoon-fuls of self-raising flour and sufficient lpiik to make a rather thin batter. Have ready some finely minced meat flavoured with chopped praselv, a little thyme some finely grated onion (very little of this),, pepper, 'and salt. Mix all together. Droo in generous spoonfuls into hot clear fat. Fry until brown, and serve with tomato sauce or pickled walnuts. KIDNEY TOAST. Allow one and a half sheen’s kidneys to each person. Skin and split them and soak in cold salted w-atei fpr 15 minutes. Then nut on to boil in enough water to cover \ simmer gently until cooked —about a quarter of nil hour or longer. Out each hah - kidnev into small pieces. Flavour the ter with a good pinch of mace, some Worcestershire sauce, pepper, and salt Thicken with flour and water, and corou> brown with a little caramel. Replace the kidneys and repeat, Have ready some buttered toast and fried bacon Put a spoonful of the kidney mixture op the toast, and top v ith a niece of b'ncon. Pour just a little oi the bacon fat oyer the whole, and serve hot with half a cut lemon. POTATO PASTIES.

Roll out some cold boiled potatoes With a little flour to a thin paste; cut into circles as large as a small saucer. Have ready some cohl or fresh meat which has been made into a flavoured rpince with thickened gravy. Put a good .snoonful oil one side of the circle pf potato paste. Fold over the other half of the" circle, making a turnover. Pinch the edges together. Put jn a frying-pan with- very hot clear dnpr ping. Draw the pah to one side, and let cook slowly but cripsly. Turn over with flat-bladed knife, and cook both sides to a golden brown. RABBIT CROQUETTES.

One quarter pound of cooked rabbit, 2oz. bacon, one teaspoonful chopped parsley, one hard boiled egg, half tea, spoonful butter, one heaped table-, spoonful flour, one-quarter pint milk. U little grated lemon rind, cayenne pepper. Some flour mixed with breach crumbs for rolling the croquettes in. Cut up the rabbit and bacon finely, chop egg and parsely and mix with meat, then melt butter in a saucepan and add flour.. Let cook without browning. Remove from fire, add meat, salt, cayenne, lemon rincl ; mix Well together and turn out on a board to cool. Divide into equal parts, roll in flour, pepper, and salt. Beat an egg on a plate, and put crumbs on a piece of paper. Dip each piece first into egg. then into crumbs, and fry till a. light brown. Any kind of meat may 'be used in this way; poultry is particularly good, and so also is tinned salmon. FISH CAKES.

Half non lid cold fish, chopped and mashed 'very fine, 3oz. suet' shredded and chopped fine, small lump butter, one teasnoonful anchovy sauce. Mix with one*beaten egg, divide, into smail cakes, roll in flour, and fry golden brown TIMBALES OF mittton. Mince finely some cold mutton, and mix with some bread soaked in gravy a little grated onion and parsely, chopped fine, pepper, salt, nutmeg, and a well-beaten egg. Have ready some cold boiled macaroni. Crease some cups, and line the macaroni. Fill with the mixture, steam gently half an hour, turn out, and serve with brown gravy.