MORE ABOUT BREAKFAST

New Zealand Listener, Volume 13, Issue 320, 10 August 1945, Page 22

MORE ABOUT BREAKFAST

people are now realising the importance of replacing the modern sketchy -snack in the morning, before rushing off to work, with a ‘properly balanced, though not necessarily large, breakfast, eaten less hurriedly, With the return of so many of our servicemen, more and more requests are coming in for ideas for healthy though comparatively light breakfasts, quickly prepared. Three meals a day are so much better for us than snacks every two hours or so. Hot Griddle Cakes with Syrup One and a-half cups sifted flour, 2 ‘teaspoons baking powder, 42 teaspoon salt, 1 cup milk, 1 egg, 2 tablespoons melted butter (1 level tablespoon sugar is optional). Sift into a bowl the flour, baking powder, and salt; add the wellbeaten egg. Then add the milk and melted butter and mix well. Cook on hot griddle slightly greased. Drop the batter by spoonfuls on to the hot griddle, and when bubbles appear, turn and cook on other side. Serve hot, spreading each with a little butter, and piling 3 or 4 one on the other. Pour over hot maple syrup (or golden syrup heated and thinned a little with hot water and a dash of lemon juice) or heated honey or even heated jam. Or to save buttering each, add a knob of butter to the hot syrup and beat well in. Half honey, half golden syrup, and lemon juice heated together, makes a lovely sauce. Apple Griddle Cakes Use the same recipe, adding %% teaspoon cinnamon and 1 cup finely chopped apples to the batter before ‘cooking. Eat Griddle Cakes with1. A fried pork sausage. 2. A couple of rashers of fried or grilled bacon. 3. With small meat patties made with minced left-over meat, a few breadcrumbs, a scraping of onion, and rolled in flour. 4. Try rolling each griddle cake round a spoonful of pork sausage, like a sausage roll, Pour hot syrup over. 5. Eat with bacon and a dash of marmalade instead of syrup. Fried Cereal Make sufficient porridge (any kind) to have a quantity left over for next day. Pour the left-over into a loaf-pan and leave to get cold and set. Next break-fast-time, cut it into slices, dip them into seasoned flour and fry them brown in very hot fat;.or brown under hot griller until crisp and brown. Can be eaten with bacon or other grilled or fried meat; or just with golden syrup or jelly. Or may have sultanas roined with the cereal before cooling. ‘ Scrambled Eggs with Croutons. Three-quarters I AM glad that more and more bacon fat, or sausage fat; 4 eggs; 1-3 cup milk, 4% teaspoon salt, 4% teaspoon pepper. Fry the bread croutons golden in the fat. Beat the eggs a little, and add the milk and seasoning. Pour this over

the fried croutons, and scramble all over a low heat, scraping up the mixture as it solidifies. Serve plain, or with fried onions, or fried or grilled tomatoes. Minced Fresh Herring Fritters These are splendid to have when the boys have been out fishing and have brought home a lot of herrings. Cut open the herrings. Carefully take out backbone; cut off heads and tails. Then put herrings through the mincer. Make a batter, put in the minced fish and fry in hot fat by tablespoonfuls. Sausage Puffs Mix together 1 cup mashed potatoes and a beaten egg. Add 34 cup flour sifted with 42 teaspoon baking powder, pepper, salt to taste. Roll out on floured board, and cut into squares. Put sausage meat on each square, fold over like an envelope, damping the edges so that they will stick. Fry in hot fat; or brush with a little egg saved from first mixture, and bake in quick oven. Any chopped seasoned meat may be used instead of Sausage meat. Quite a favourite break-fast-specially the fried puffs. French Toast One egg, 1-3 cup milk, % teaspoon salt, 3 slices bread. Beat egg only sufficiently to combine yolk and white; stir in the milk and salt. Dip slices of bread in the mixture and fry in hot pan with plenty of butter. Deluxe French Toast Beat up 3 eggs and %4 cup milk, and dip slices of bread into the mixture. Fry in deep fat. Wonderful eaten with scrambled eggs or bacon, or sausages. Or topped with beans in tomato sauce.