Something Different for Breakfast

Sun (Auckland), Volume IV, Issue 1010, 28 June 1930, Page 23

Something Different for Breakfast

Here are some breakfast dishes which you may find useful as a I change from the eternal fried i bacon and eggs. BACON IN BATTER | Take two eggs, half a pint of milk, ! three ounces of flour, a pinch of salt, [ enough powdered herbs and pepper j mixed to cover a threepenny piece, ti | small chopped onion, and four to six : ounces of cooked bacon or ham. j Grease a shallow baking-tin and j dredge it with breadcrumbs. Cut the

bacon into dice, and- put it in the tin. Make a seasoned batter of the rest of the ingredients, adding the whites of eggs last, and pour this over the bacon. Bake in a sharp oven for 20 minutes, or until the top is brown. Cut in squares, and serve on a hot dish. BREAD CUTLETS Take some rather thick slices o£ bread, remove the crusts, and cut them into cutlet shapes. Dip them in milk, then into beaten egg, and .finally sprinkle them with salt and | pepper. Put a tablespoonful of fat into the frying-pan; when this is very ! hot, put in the bread cutlets, fry brown each side, and serve at once. BREAKFAST MUFFINS Heat a pint of milk, mix with it about a quarter of a pint of yeast and enough flour to make a thiu batter, j Put this to rise in a .warm place. Rub j two ounces of butter into a little flour, J add salt, and, with this mixture and j more flour, make the batter into a stiff ] dough. Cover it, and put in a warm ! place for half an hour. Shape into | muffins, leave to rise for another quar- ! ter of an hour, and bake on a griddle. A BREAKFAST PASTE I- Mince and season one pound of ham, or ham and beef mixed; place it in a jar. stand the jar in a saucepan of boiling water, and steam gently for two hours. When the meat is nearly cold, pound it thoroughly, add a pinch of ground mace, and turn it into small pots. This makes a good relish with toast.