FOOD—AGAIN!

Star (Christchurch), Issue 17080, 29 June 1923, Page 4

FOOD—AGAIN!

(By

" ROLLING-PIN.”}

X).> you want something new for breakfast? Well, try fried bar.ana3 with bacon on fried bread. They must be served very hot, and are delicious. Only 1 advise you on the first occasion to have a fried egg aleo at hand, 'in case the head of the house pooh-poohs these “ new-fangled ideas.” The species seem to have a weakness ,for the things they are used to for breakfast. I know a man at "Home who for twenty out of the one and twenty | years he has been married (and for j goodness knows how long before that, j for his wife says he was too scared j not to eat anything she gave him ! for the first honeymoon year), has bad three tablespoor.sfnl of oatmeal porridge-, an egg boiled exactly three and a half minutes, and two rounds of toast every morning. High days, holidays,. and dog days! Fortunately he doesn’t- expect his family to do likewise, and his wife is placid and content, but could you truly respect a man who had eaten a boiled egg for twenty times 365 mornings running? I couldn’t. All I can say is that it’s a blessing bens don’t go on strike. T.et us go back to our own breakfast. Apples, stewed in very little water, served piping hot on rounds of fried bread, with or without a sprinkling of grated cheese. Or do you like tomatoes? Try them fried or grilled with grated cheese, and pepper and salt, to an accompaniment of bacon and fried bread. Again, peel two or three tomatoes, cut up and fry in a- little butter in saucepan, add three well beaten eggs, pepper and salt. Stir together, cook gently, being careful not to let it curdle, j Serve on buttered toast. The big “ Don’t about serving j breakfast dishes is: “ Don’t forget to garnish with a few sprigs of parsley.” Tt does make a difference, especially on Mooda-v mornings! Baked bananas! Have you tried them ? We have skipped to the sweets, you see. Bananas, split in halves and placed in n pie dish with sugar and a good squeeze of lemon juice. They can also be spread think’ with loganberry or raspberry jam if liked. Cover with another pie dish and bake slowlv until tender. I have never cooked them in a fuel stove, but in a gas oven ; they take from twenty to thirty minutes. Remove the cores of nice big cooking apples with an apple corer. Stuffed with stoned dates, sugar and a lump of butter, they are delicious when baked. ’Then there’s apple sago. Slice the apples thinly, say four to a quart pie dish, add three tablespoonfuls* of sago, a few cloves or a little lemon rind, till up with water and bake from one and a half to two hours. Peaches may bo used instead of apples if liked. Just plain boiled sago, sweetened, makes a delicious cold sweet if several passion fruit are added, or the grated rind and juice of two lemons to four to six tablespoons of sago. The kiddies will love- this for a birthday sweet, or for an ‘‘extra special” dinner. It’s called Sunshine plum pudding. To make it, dissolve a packet of jelly in a pint of almost boiling water. Stir in one cupful of coarse browned bread crumbs: threefourths of a cup each of cooked prunes (stoned), and stoned raisins, one-fourth of a cup of finely chopped citron, one teaspoon fill of cinnamon, one-fourth teaspoonfnl of ground cloves and a pinch of salt. Mix well and leave to set in mop Id. Did you ever think of combining different fruits in a pie? You’ll always want to once you’ve tried apples, nectarines and bananas. It’s a pie to be remembered, with flaky pastry for its lid You can’t get nectarines now—so trv peaches-. In apple tarts raisins and sultanas make it different.” For the last I’ve- kept the nicest little nutty caeks to tell you about. Winnipeg date cookies: lib chopped dates, ilb chopped Walnuts, 2 eggs, 1 large cup sugar, 2 large cups flour (heaped), two-thirds cup butter, $ cup chopped peel, 1 level teaspoon soda, •1 tablespoon sful hot water, 1 teaspoon each of ground cloves and cinnamon. Cream the butter and sugar, add well beaten eggs, and soda dissolved in hot water. Then add other ingredients and mix thick. Drop in small lumps on a cold greased oven tray anil cook in a quick oven for about a quarter j of aii hour. They burn rather easilv,