KITCHEN CORNER

Nelson Evening Mail, Volume LXXII, 31 December 1938, Page 4

KITCHEN CORNER

People who hove families of growing boys and girls, or who are in town all day and have only a light luncheon, will have good reason to favour and feel the need of something more substantial for breakfast than the cereal and milk, or stewed or raw fruit which modern dietetics so often advocate. Put how hard it is to ring the changes successfully! Here are a few suggestions: —

KIDNEY TOAST Take 4 kidneys. 4 oblongs or squares of broad, seasoning, butter. Skin the kidneys, split them open and remove the core. Then season them with pepper and salt. Toast the bread on one side and butter the untoasted side., Place the toast in the bottom of the grill tin, butter-side uppermost. Ar-

range the kidneys on the rack of the f tin, just above the toast, and grill them till they are tender, keeping them turned. Any goodness that oozes from them will thus drop into the prepared toast. When the kidneys are ready, serve them on the toast. BACON AND BANANA GRILL I Take 4 rashers streaky bacon, juice

■\ lemon, 8 small bananas, fried bread or toast. Choose firm, equal-sized bananas. Peel, halve, and sprinkle with lemon juice. Remove rind from rashers, cut into six-inch lengths, and roll the bacon round the halved bananas. Fasten each with a cocktail stick, and grill for four minutes on each side. Serve two for each person on fried bread or toast with two rolls on top. EGGS WITH SAUCE Take 2 lemons, 3oz butter, pepper, and salt, 1 tablespoon vinegar, breadcrumbs, new laid eggs. Thinly slice the onions and fry until brown in 2oz of butter. Add vinegar, and cook for three minutes. Butter an earthenware baking dish. Place in it the fried onions and vinegar. Break the eggs separately, allowing one to each person, and put them, one at a time, over the onions. Sprinkle with pepper and salt. Add a thin layer of breadcrumbs, and bake in a hot oven until the eggs are set. POACHED EGGS A LA PRINCESSE Take 4 new-laid eggs, 4 rounds croutons (fried in butter), 1 dessertspoon grated cheese, seasoning of pepper and salt, a little liquid butter. For poaching: 1 dessertspoon vinegar, 1 teaspoon salt, 1 pint water. Let the vinegar, salt, and water boil sharply, slip in eggs from a cup, let water re-boil, lower heat, and simmer gently for 3 or 4 minutes; this should keep eggs a good shape. Take out with a slice, diain on a cloth, and trim neatly. Put each egg on a crouton, shake over a little cheese, season to taste, sprinkle with a few drops of liquid butter, and slip under the grill a minute until cheese is just melting and lightly brown. HAM KEDGEREE Take $ cup rice, 2oz ham (chopped), 3 sprigs of parsley, 1 raw onion (grated), salt and pepper, loz butter, 2 hard-boiled eggs (sliced). Wash the rice and boil it for 15 minutes in a large pan of salted water and strain. Melt the butter and add the rice, eggs, ham, grated onion, salt and pep-

per. Mix together carefully without mashing the rice. Wash the parsley, squeeze it dry in a cloth, and chop it finely. Heap the rice on a hot plate and decorate with parsley. FRENCH SAVOURY OMELETTE Take 3 eggs, 1 oz butter, 1 tablespoon milk, £ onion, 1 dessertspoon chopped parsley. Mince the onion very finely and fry it carefully in the butter for five minutes. Beat the eggs well with the milk and add seasoning and parsley. Pour the beaten eggs into the pan and stir over a fairly high gas till it begins to set. Push it to one side of the pan, and when it is slightly browned fold it in half and turn out on to a hot dish and serve at once garnished with parsley.