BREAKFAST PROBLEM

Wairarapa Times-Age, 4 June 1941, Page 2

BREAKFAST PROBLEM

BACON AND EGG THEME. TASTY VARIANTS. The breakfast problem sometimes takes a lot of solving, and the following suggestions are offered for tasty variants on the bacon-and-egg theme. Fresh Corn Fritters. Cut corn off cobs and measure 2 cups. Add salt, pepper, and 1 beaten egg. Now add 2 level cups plain flour. 2 ~ level teaspoons baking powder, 1 dessertspoon. melted butter. Beat well and H I drop in spoonfuls into boiling fat and i I fry until a golden brown. Drain and I serve with grilled bacon. The corn may I be fried for a few minutes in the but- | ter, then cool a little before mixing I with flour, etc. I Kidneys en brochette. 5; Skin sheep's kidneys and remove II hard centre, then cut them in halves. •I Put them in a saucepan with just 'enough cold water to cover. Bring to boiling point, then drain and wipe dry. ; Cut kidneys in two once more, arrange i on a skewer alternately with squares of fat bacon. Place under a hot griller and cook quickly. Slow cooking will | cause them to become tough. Sprinkle 0 with pepper and salt to taste and serve E on buttered toast on the skewers. | Bacon and Potato Omelette. | Grate peeled potatoes with a coarse | grater until you have 2 cupfuls and | wash most of the starch out with B plenty of cold water. Drain well and

I dry on a kitchen towel. Chop 4oz fat I bacon into shreds and fry in a hot pan. | adding a little more butter if necessary. | Add grated potato, pepper and salt to | taste, and 1 teaspoon chopped parsley, s Stir over a low gas until potatoes are P almost cooked. Now push all the potai« to, etc., into one side of pan in cushion | shape, allow to brown underneath, 1 then turn and brown the other side. 1 Dish up and serve at once. Saute Chicken Livers. Cut 4 or 5 chicken’s livers into pieces, roll in seasoned flour, and fry in a I tablespoon butter or good margarine. A i little grated onion may be fried in the 1 butter before adding livers. Add just S enough stock to moisten, and thorough■j ly heat without boiling. Add a little I paprika and pile on buttered toast and I sprinkle with shredded and fried bacon. ■ Poached Eggs in Pastry Cases. i Poach eggs in the usual way, keeping them underdone. Trim with a plain round cutter and allow them to become quite cold. In the meantime roll cut some plain pastry rather thinly and cut them a little bigger than the eggs. Place an egg in flit centre, sprinkle with a little shredded and cooked bacon, a little chopped parsley, and pepper to taste. Cover with another round of pastry and press edges to- ■ gether with a fork. Pry in boiling fat 1 until a golden brown, or they may be ' dipped in beaten egg and breadcrumbs 1 and then fried. Serve piping hot. Savoury Eggs on Toast. Fry 1 tablespoon finely chopped or minced onion in a little butter or good dripping. Add 1 cup minced cold meat, salt and pepper. 1 teaspoon chopped! 1 parsley, and 4 beaten eggs. Stir over] 1 gas until thick and creamy. Pile on 1 buttered toast and serve piping hot. 1