BREAKFAST DISHES.

New Zealand Herald, Volume LXIII, Issue 19389, 26 July 1926, Page 5

BREAKFAST DISHES.

Fish Cakes.—Chop finely cooked fish • and mix with it about twice as much mashed potato (Or pass both through a mincer),* When doing a large quantity time is saved by Having the potato hot for mincing. Season to taste with salt and pepper, and flavour slightly with anchovy essence. Mix well, form into small round cakes, egg and breadcrumb and fry in a good layer of fat in a fryingEan. Or they may bo simply coated with our before frying. Savoury Rice Fritters.—Cook three tablespoonfuls of well-washed rice in milk or water till tender, adding it sparingly so that the rice may be fairly dry when done. Reason before the rice softens. With a beaten egg mis a tablespoonfu! of grated cheese, stir it into'the cooked rice and continue the slow booking for & few minutes longer. Cool, shape into small fairly thick cakes, pressing the edges firm and straight with a knife. Coat with egg and breadcrumbs (or seasoned flour) and fry in a little fat They mav be prepared overnight, and rashers of bacon or browned slices of meat on top will be found a capita* breakfast dl An American Dish.—Soak a barely filled teacup of oatmeal in * halftea^!l^ ul ) ) stock or graw for two hours, then mix with two barely filled teacups ofnunced rold meat of any kind, the same of grated raw potato, '^liberal Zoning. C Moisten with an egg and as much stock or water as will make it moist enough to spread in » "fgL 1 in a greased tin. Bake till firm, cui into squares when cool, and fry next morning 5 , little hot fat. Oft top toy be served a rasher of bacon, a conned tomato, ooached or fried egg, or *l*o*s of STor sheep's kidney, qoidefy fried on thin slices or stewed in dice. m