SUMMER BREAKFASTS

New Zealand Herald, Volume LXXIII, Issue 22346, 18 February 1936, Page 4

SUMMER BREAKFASTS

SAVOURY DISHES Breakfast is not an easy meal to cater for in summer. In this climate something between the very light Continental breakfast and the porridge-bacon-eggs of winter seems necessary. These egg dishes should certainly be tried. Egg moulds are inexpensive, as scraps of boiled ham, chicken or other meat can be used up for them. Finely chop the meat with some parsley and season with pepper and salt if necessary; mix a few breadcrumbs with the mixture and sprinkle it thickly round some small greased moulds. Break an egg gently into each one, sprinkle with breadcrumbs and place a pat of butter in the centre. Put in the steamer or in the oven in a dish of water and cook until the eggs are just set. The moulds should be carefully turned out on to slices of buttered toast.

For this egg and tomato dish use two or three tomatoes to every egg. Cut up the tomatoes and cook in butter with pepper, salt, a little sugar and chopped onion until soft. Rub through a sieve (this takes only a minute or two), add a tablespoonful of finely grated cheese for each egg, put in the well-beaten eggs, blend together and stir over a low heat until the eggs are cooked. Pour over slices of buttered toast at once, before tho eggs have a chance of hardening.

Kidney is not necessarily an inseparable accompaniment of steak; used alone it makes a pleasant breakfast dish. Heat a lump of butter in a small saucepan, add the kidney, which should be minced and preferably sheep's, and stir over a gentle heat for a few minutes. Season with salt, pepper and a little lemon juico, remove the pan from tho heat, stir in one or two yolks of eggs and serve on toast. Another method is to chop a rasher of bacon, a sheep's kidney and a small piece of onion for each person. Fry these gently in just a little butter, add a little wellthickened stock or gravy and simmer for a further few minutes.

An appetising summer breakfast is composed of cold meats, fresh or stowed fruit, rolls and coffee. Ham and tongue are, however, apt to bo expensive, especially when bought in small quantities. An economical and tasty breakfast roll is made by mincing finely a pound. of shoulder steak with 4oz. of bacon and \oz. of breadcrumbs. Season well with pepper, salt and mace, bind with a beaten egg and about half a cupful of thick, well-flavoured gravy. Press down into a mould, tie with greaseproof paper and steam for three hours, or bake slowly in tho oven for two. Lcnvo to cool with a weight on top, then turn out and cut in thin slices.