FOR THE INNER MAN

Wairarapa Times-Age, 13 August 1938, Page 8

FOR THE INNER MAN

FIRST MEAL OF THE DAY. INTRODUCE MORE VARIETY. The cry “I simply can’t eat breakfast” would perhaps not be heard so often if the first meal of the day in the average household introduced more variety. The following recipes should help to make breakfast attractive. Kidney and Sausage Cakes. Take 2 sheep’s kidneys, lib pork sausage meat, 1 cupful breadcrumbs, I beaten egg, pepper and salt, 2 med-ium-sized cooking apples. Divide the sausage meat into four equal portions. With floured hands, roll each into an equal-sized flat cake. Dip first in beaten egg, then in breadcrumbs. Shake lightly to remove any loose crumbs. Skin, split, core, and halve the kidneys. Brush with melted butter and start to grill. Fry sausage cakes in deep, smoking hot fat. Peel, core, and halve apples, and fry in a little hot fat. Turn kidneys and finish cooking. Season to taste. Remove sausage cakes when golden brown and drain on kitchen paper. Arrange on a hot dish. Garnish with apples and kidney and serve very hot. Bacon and Banana Grill. Take 4 rashers streaky bacon, juice -1 lemon, 8 small bananas, fried bread or toast. Choose firm, equal-sized bananas. Peel, halve, and sprinkle with lemon juice. Remove rind from rashers. Cut into six-inch lengths. Roll the bacon round the halved bananas. Fasten each with a cocktail stick. Grill for four minutes on each side. Serve two for each person on fried bread or toast with two rolls on top. Kippered Eggs. Take 4 eggs, 4 sardines, > teaspoonful chopped parsley, salt and pepper. Boil the eggs hard, cut them in halves, and scoop out the yolks, skin and bone sardines, mix well with the egg-yolks, parsley, salt, and pepper; fill each half of egg-white with this mixture. Sprinkle over a little chopped parsley, stand between two deep plates over a saucepan of boiling water until thoroughly heated. Serve on rounds of fried bread garnished with parsley.

Grilled Bacon and Bread Fritters. Take 8 rashers of bacon, 4 rounds stale .bread, 1 egg-white, 2oz flour, -2 teaspoonfuls melted butter, J gill lukewarm water, .milk. Sift flour into a basin with a tiny pinch of salt. Make a hole in the centre. Add melted butter. Stir till smooth, adding the water by degrees. Lastly, fold in the stiffly-beaten eggwhite. Dip the rounds of bread in milk, then into the batter. Fry in deep, smoking hot fat till golden brown. Drain on paper and serve garnished with grilled rolls of bacon. Tomato Fritters and Bacon.

Tomatoes (as required), flour, seasoning, egg, breadcrumbs, deep fat for frying. Choose firm tomatoes. Stalk and wipe them and cut in half crosswise, then season them and dip them in flour. Brush the tomatoes with beaten egg and coat them with breadcrumbs. Then place in a frying basket enough of the tomatoes to cover the bottom of it. Put the basket into a deep pan of hot fat and fry the tomato fritters till they are golden. Then lift them out carefully, drain them, and serve them on a dish lined with a paper doily. Have ready some crisp fried bacon rashers, and arrange round the fritter?. Garnish with parsley.