DISGUISING THE BREAKFAST MENU.

Shannon News, 18 November 1924, Page 2

DISGUISING THE BREAKFAST MENU.

For little children,, especially those who are not quite "up to the mark," there are a lot of ways of disguising the wholesome but not very popular milk pudding so that it becomes a treat rather than a penance. Rice pudding, whether made of ordinary, ground or flaked rice, may be made most appetising by the additions of a little flavouring essence and the yolk of an egg after the grain is soft; The white should then bo whipped stiff and mixed lightly in, and the whole baked. This makes a delicious souffle, and .if baked in the souffle dish will be very popular. Another way is to mix stewed apples with the cooked rice and to make a meringue of whipped white of egg i and castor sugar to put over the top. Bake until lightly brown, and set.

Often the mere fact that the ordinary pudding has been put into individual dishes or coloured is sufficient to make the child quite keen to eat it. A child on very light diet will often eat "Floating Island" when it won't touch plain egg custard. The only difference is that the white of the egg is whipped and poached in the custard made with' the yolk. A very wholesome and simple dish.