Breakfast Table Brevities
VWKY tiie menu as much as possible. Prepare dishes as far as possible the previous day. Bacon can be ready eut and trimmed, fish to be fried can be filleted and coated with crumbs, rissoles, fish cakes, etc., made up ready for frying. For variety serve hominy, grape nuts, shredded wheat, etc., occasionally in plaee of porridge, especially in warm weather when oatmeal is apt to be heating. Have both tea and coffee well made. Serve plenty of hot milk with the latter. See that toast is thin and crisp. Have both brown and white bread on the table. Hot rolls and plain scones are liked by many. Fruit, either stewed or raw, is a pleasant addition to the meal.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/SUNAK19290420.2.158
Bibliographic details
Sun (Auckland), Volume III, Issue 643, 20 April 1929, Page 23
Word Count
123Breakfast Table Brevities Sun (Auckland), Volume III, Issue 643, 20 April 1929, Page 23
Using This Item
Stuff Ltd is the copyright owner for the Sun (Auckland). You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International licence (CC BY-NC-SA 4.0). This newspaper is not available for commercial use without the consent of Stuff Ltd. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.
Log in