AVOID BREAKFAST MONOTONY.

Taranaki Daily News, 7 June 1930, Page 23 (Supplement)

AVOID BREAKFAST MONOTONY.

TRY THESE DISHES. Here are some suggestions for breakfast dishes which combine piquancy with the essential food values and, at the same time, relieve the deadly monotony of the average breakfast. . Bacon and prune rolls. —Overnight, stew half a pound of prunes until tender. Remove the stones and stuff the cavities with dessicated coconut moistened with warmed butter or cream. Next morning, fry some rashers’ of streaky bacon and in each rasher roll, a stuffed prune. Place the rolls in the oven to heat right through, while frying some croutons of bread on which to serve them.

Ginger pancake’s. —Mash cold cooked potatoes left over from the previous day’s dinner, adding a little warm milk, and allowing half a teafepoonful of ground ginger for every two cupsful of mashed potato. Season with a little salt, mix thoroughly, add flour to bind, roll the paste on a floured board to half an inch thickness, cut it into rounds. Dip each “pancake” m flour and fry in hot fat.

Savoury tomatoes.—Choose six large tomatoes, cut a small piece off the stem end of each, and scoop out the seeds. Mix together half a cupful of finely chopped cold ham, two tablespoonsful of breadcrumbs, a tablespoonful of chopped parsley, and a good sprinkling of salt. Moisten the mixture with melted butter, and divide it into the hollowed tomatoes. Sprinkle with breadcrumbs, and bake the stuffed tomatoes in a hot oven for half an hour, basting occasionally with melted butter.

Spanish omelet. —Allow one egg for each person and one tablespoonful of milk' to each egg. Whisk well and cook as a plain omelet. When done, fold in the following mixture. One onion, one tomato, a few mushrooms if obtainable, a green pepper, and a tablespoonful of mashed potato. The onion and tomato should be gently cooked for a while in butter, or else finely minced, before being added.

BUTTER PROBLEMS SOLVED. HINTS THAT WILL PROVE USEFUL. Good butter possesses a fine, even grain, which has been likened to that of steel. When boiled upon a metal spoon, it froths and foams without much spluttering, and, when it begins to burn, it does not give olf an unpleasant odour. If butter shows a tendency to.become rancid owing to long storage or a “badkeeping” pantry, lose no time in sweetening it, thus: Melt the’ butter and skim it; then throw'in a small piece of toast. In a few minutes, it will have lost all trace of unpleasant smell, and, provided the deterioration has not gone too far, will be fully restored in flavour. Should the quality of butter seem poor, its food value ca?n be increased in this way: Weigh the butter, and for every two ounces add half a teaspoonful of liquid honey; heat gently until the mixture melts sufficiently to be well stirred, blend thoroughly and; pour it into a mould or basin. Leave thus all night and you will find that the addition of the honey has given the butter quite an agreeable flavour, besides making it go farther. t ■ If you have very little butter in the house, and the extra quantity is wanted in a hurry, add a little milk to what you have, beat well, and you will be quite pleased with the amount thus produced.

Before unwrapping butter, hold the package under the cold-water tap for a few seconds, and the paper will come off without any of the butter adhering. In warm weather, it is well to cut butter into small neat squares for the table with a sharp knife covered with the paper in which it, was wrapped.

KIDNEY OMELETTE. Skin and dice the kidney, and fry it for a few minutes in very hot fat. Beat two eggs, season with salt and a little chopped parsley; add two tablespoonsful of water and dlie friend kidney. Melt a fair sized piece of butter in the frying pan, making it really hot so that a faint blue smoke rises, and roll this hot fat over the pan, and well round the edges. Drain off most of the fat, pour the omelette mixture into the centre of the pan and keep it over moderate heat. When the omelette is.well set, fold and serve on a hot dish, garnished with parsley.