FOR THE FIRST MEAL

Wairarapa Times-Age, 24 August 1938, Page 8

FOR THE FIRST MEAL

Ham Kedgeree. Take 1 cupful rice, 2oz ham (chopped), 3 sprigs of parsley, 1 raw onion (grated), salt and pepper, loz butter, 2 hard-boiled eggs (sliced). Wash the rice and boil if for fifteen minutes in a large pan of salted water and strain. Melt the butter and add the rice, eggs, ham, grated onion, salt and pepper. Mix together carefully without mashing 'the rice. Wash the parsley, squeeze it dry in a cloth and chop it finely. Heap the rice on a hot plate and decorate with parsley. Breakfast Toasts. Take Jib fat, streaky rashers, 2 medium cooking apples, oblongs of bread. Remove the rind from the rashers and put bacon through the mincer. Peel and core the apples and cut them jnto thick slices. Fry the bacon till it is crisp, then drain off the fat into another pan. Make it hot again and fry the apple rings’ till they are golden brown and tender. Take them up and put them on a plate. Fry the oblongs of bread till golden, adding some butter to the fat if there is not sufficient left after frying the apple rings. To serve the breakfast toasts, cover the fried bread with the minced baqpn, place an apple ring on each piqpe, and heap a little minced bacon in the centre of it. Sufficient for four pieces of bread.

French Savoury Omelet. Take 3 eggs, loz butter, 1 tablespoonful milk, J onion, 1 dessertspoonful chopped parsley. Mince the onion very finely and fry it carefully in the butter for five minutes. Beat the eggs well with the milk and add seasoning and parsley. Pour the beaten eggs into the pan and stir over a fairly high gas till it begins to set. Push it-to one side of the pan, and when it is slightly browned fold it in half and turn out on to a hot dish and serve at once garnished with'parsley.