DEFYING WINTER

Sun (Auckland), Volume 1, Issue 60, 2 June 1927, Page 5

DEFYING WINTER

By ELEANOR BURNES Housewives, mothers, especially, are sadly worried as to how they shall keep themselves, their children and their homes properly warmed in order t( withstand the rigours of winter, and it is well to remember that heat comes from within as well as without. It is highly important, in spite of the “no-breakfast” faddists, that everybody should start the day with n proper meal. For this there is nothing better than porridge and cream, or bacon. If porridge is out of the question for a large family of growing children, who don’t like it. then it is a good plan to give them dripping toast, bread fried in hot fat. potatoes fried in batter and nicely seasoned, a Yorkshire pudding, or omelette made with dried eggs or egg powder, to which may be added any scraps of ham, meat or fish, etc., all well minced up together. Soups and broths are also excellent. ! and take the place of fat meat. hioh is a very good heat-producer for those who can digest it. These may be i economically prepared from bones, well j broken up and boiled for hours, or with stock or dripping and some v-"ge-tables. Beans and bacon are an ideal ; combination for cold da--=:. and dishes of haricot beans, lentils and peas also tend to supply heat. Suet puddings and dumplings, well boiled, are highl> nourishing and heat-giving, and the monotony of bread puddings may he varied by the addition of currants, raisins, jam or marmalade.