COLUMN FOR WOMEN

Taihape Daily Times, Volume 7, Issue 125, 28 January 1915, Page 2

COLUMN FOR WOMEN

BREAKFAST DISHES.

1 DOING WITHOUT MEAT. An As.tra.lian writer, commenting ov 1 lie IGgh price of meat (steak ami chops are quoted at I/- and 1/2 per lb), sup- ! bos the followin',' recipe for meatless breakfast dishes: — Parsley Fritters, —Put throe ounces i of bread into a basin and cover wit'i bobing water, and lot it stand for an hour. Strain and add half an ounce of cliopped parsley, and two well-beaten eggs. Mix well. and. season with salt and pepper. Shape into email cakes and fry golden brown. Tomatoes Stuffed with Rice. —Choose six well-shaped tomatoes and scoop out the insides. Boil three tablespoonfuls of rice and dry it as for curry. Melt one ounce of butter and add to it one finely chopped onion, six mushrooms, three tablespoonfuls of the sieved tomato pulp, the rice, and salt and pep per to taste. Cook these ingredient ; together for ten minutes, and bake them

for a quarter of an liouv in a moderate oven. Scalloped Eggs. —Boil five eggs for tiii'ee minutes. When cold remove the shells and chop the eggs. Have ready a . teacupful of mushed potatoes, and another of boiled rice. Mix all together, adding some chopped capers and a. little vinegar, melted butter, pepper, salt, and Worcester sauce. Put the mixture into scallop shells, pour some melted butter over each, sprinkle with breadcrumbs, and bake a light brown. These dishes naturally require a little more preparation, than does the ordinary breakfast course, but in most cases they can be prepared overnight and heated in the morning. Eggs with Cucumber. —Peel a large cucumber, c-.t off each end, and divide into tv.--inch pieces. Stamp out the centres with a round cutter, put the pieces into a buttered baking-pan with a little weak stock, cover with buttered paper, and cook till tender in the oven. Beat up three eggs, add one heaped tablespoonful of tomato pulp, and thfl same of butter, season with pepper and salt, and stir over the tire until creamy. Pla«e the cucumber shapes >.n a hot dish, till the cavities, with the prepared egg. Pour over (he tomato sauce. Serve very hot. Some persons like a cold breakfast dish, and here is a recipe for iish ;jolly. Soak two ounces of gelatine in a mixture of water, sherry, and vinegar—a wineglassfnl of each. Arrange any pieces of cold fish, freed from skin and bones, in a basin. Sprinkle freshly chopped parsley and slices of hardboiled egg between each layer. Pour in the dissolved gelatine and bake for an hour. When cold turn out of the mould and garnish with slices of lemon and parsley.