BREAKFAST HABITS.

Taranaki Central Press, Volume IV, Issue 331, 12 January 1937, Page 2

BREAKFAST HABITS.

Some Egg Varieties. Most people are extremely reluctant to change their habits in the matter of breakfast dishes, states an exchange. Housewives sometimes despair of this fact. But one wonders how often this apparent reluctance is due to the fact that interesting, though simple breakfast dishes are so seldom offered to the average family. It might be a good idea to offer a new dish once a week at breakfast time, and to note the effect it has upon the early morning palate. You will probably find that your family will take to a new dish with relief and alacrity, though if you had inquired as to their preferences the night before in nine cases out ol 10 they would have answered, “Fried bacon and eggs, please!" Breakfast dishes must, of course, be easily digested —even if eaten hastily—and easily and quickly cooked. Egg toast certainly meets these requirements, and is very tasty moreover. To make it. take a slice of bread for each person, remove the crusts, and dip it into a mixture of beaten egg, salt and pepper. Fry the bread in bacon fat, on both sides, and place upon it small pieces of fried bacon. Curried Eggs. Take one pound of tomatoes, and one pound of cooked potatoes. Peel the tomatoes and slice them, and mash or slice the potatoes. Add salt and fry the two vegetables together in very hot fat ,and when they are

slightly brown, sprinkle among them a teaspoonful of curry powder. Mix well, cover with a dish, and cook very slowly for a few minutes. Now break three eggs among the mixture, stir and cook until the eggs are set. Fish and Eggs. Take the remains of cold fish (without any bones), flake it and lay it in a saucepan. Stir into it two or three beaten eggs, which have been flavoured with a little chopped parsley, strained lemon juice, salt, and perhaps a few chopped capers. Or, you can simply flavour the beaten eggs with a little meat essence. Stir the mixture together over the stove until the eggs are set. You can also cook this mixture by baking it in a fire-proof dish in the oven. Baked Eggs. For these you need a shallow fireproof dish which you can use upon the table. Butter it, and line it with chopped, cooked lean bacon or ham. Now break into it half a dozen add a few butter shavings on top ami cook in a rather hot oven until the eggs are set. Bacon and Bananas. These make a very interesting and delightful combination. The bananas are skinned, and split in two lengthways, flavoured with salt and pepper and fried in bacon fat until they are a golden brown. They are served with grilled and crisply fried bacon.