COOKING HINTS

Taranaki Daily News, 17 March 1928, Page 20

COOKING HINTS

BACON FOR BREAKFAST OR SUPPER Two interesting ways of using bacon for breakfast or supper have come under my notice thia week. For breakfast, my hostess used a get of slightly gr< sed patty-pans, and she wound around each a slice of very thin streaky bacon. Into each, then, she broke one egg, sprinkled it with pepper and. salt, and placed the tin in a moderate oven until the was properly set. "’hen she turned each out carefully to avoid breaking, placed it on a round of hot buttered toast, and garnished it with parsley. It was a delightful way of serving this invaluable standby in a rather more appetising manner. For supper last night, at the home of a noted cook here, I watched the gentlemen show their appreciati, n of a savoury dish that is simplicity itself,

but that cannot b., surpassed for acceptability. r, he hostess had cut scones in halves, buttered them, and then had spread thin layers of cheese over the butter. A thin round of tomato was placed upon the cheese, and then a dice of bacon, perhaps two inches square, on top of the tomato. She placed the halves of scones then on the grille? and put it into the oven, which was hot enough to toast the whole gently and not too fi.’—ely. The flavours melted into each other, and the result was something worth remembering for cither supper or luncheon.

COLD MEAT AT ITS BEST'. The family will not grumble at cold meat if it is served as we had it recently. Take large lettuce lea- s and place one on each plate. Then chop up the heart of the lettuce and divide it among the leaves. Now place some rings of tomato on it and season carefully with pepper and salt. Next take some thin shr Is of cheese and scatter over the chopped lettuce. Have ready the minced or finely chopped cold meat, season it to taste with either tomato or Worcester sauce, and some -hopped salt pork or ham If available, and place a portion on each plate. Now have ready some sliced hard-boiled eggs and garnish the cold meat therewith. Put so:io of your favourite salad dressing on it, and crown the top with a couple of olives. For Sunday evening’s tea this takes a lot of beating, and at any luncheon will use up odds and ends most satisfactorily. JELLIED ORANGE MOULD. Take the juice and pulp of six good, juicy oranges, rub it through a very fine sieve aud add to it half an ounce of gelatine—previously dissolved in B little warm water—and four ounces of castor sugar. If the liquid does not measure quite a pint, make it up with cold water. Stir all together in a pan over a low gas until the sugar is dissolved and everything well blended, and then put aside to cool. When nearly cold, and before it is set, whisk into this mixture the whites of two eggs, and go on whisking until the whole is white and frothy. Divide into two parts and make one half green and the other half pink using spinach green and cochineal. Put in layers in a wetted mould, and, 11 liked, add tinned fruit or bananas cut in slices between each layer. One layer must set before the next is added.