For Breakfast

Southland Times, Issue 21717, 1 June 1932, Page 3

For Breakfast

Toast de Luxe. While oranges are in season, try one of these tasty toasts, either of which will provide something both delightful and different for breakfast. Those whose breakfast consists of a cereal and a light snack to follow will appreciate tiie delicious flavour which the fruit imparts to buttered toast,

Delicious Orange Toast. Take J cup orange-juice, the grated rind of 1 orange, J cup sugar, 6 slices of buttered toast. Mix the orangejuice and rind with the sugar, spread on the buttered toast, put into a hot oven, brown well and serve hot. Golden Cream Toast. One teaspoon cornflour, 1 tablespoon cold water, the juice of 1 orange, a cup orange-pulp, a pinch of salt, sugar and cinnamon. Mix the cornflour and cold water, add orange-juice and boil, stirring well for five minutes. Add orangepulp and salt, pour over buttered toast and sprinkle with sugar and cinnamon. Orange Snowballs. Wash well Jib rice and boil till soft, drain and cool. Peel 4 or 5 small oranges and strip them entirely of the thick white inner skin. _ Spread the rice into 4 or 5 equal portions on some small pudding-cloths and tie the oranges in these, making sure the rice covers the oranges all over. Boil for 1J hours, turn the snowballs carefully on to a dish and cover well with sifted sugqr.