HOME MAKERS’ CORNER

White Ribbon, Volume 20, Issue 6, 1 July 1948, Page 8

HOME MAKERS’ CORNER

BY LYNETTE

“SWEET AND HOT.” There is a popular misconception that a meat meal is the best source of heat and energy. How often we hear the farmer’s wife say that her husband must have his steak for breakfast. “All the hard work he has to do, you know.’’ If he “must have” steak for breakfast it is only because he likes it, for one ounce of steak provides him with less than half the heat and energy provided by one ounce of oatmeal. Ham and bacon, on the other hand, by reason of their high proportion of rich fat, *,ive about the same heat and energy value as porridge. To give the family a variety of hot, nourishing, breakfast dishes calls for some ingenuity, especially where some members of the household do not like porridge. Something sweet and hot makes a welcome change from the more usual breakfast dishes and sends the children out into the frosty morning with an extra fuel ration. Hot fruit breakfasts of apple or banana fritters, or apples baked with a stuffing of dates and a dab of butter, are delicious, while waffles, tried scones, doughnuts, or French toast art; a delight to the small fry especially. The most attractive doughnuts can be made from an ordinary scone mixture rolled out and cut into rounds with a large biscuit cutter. Then the centres are cut out with a small cutter and both rings and centres fried in deep, stnoking-hot fat. The little halls, as the centres have become, are served perched on top of the rings, French toast is made by dipping slices of bread into a mixture of one beaten egg, half a cup of milk, and a tablespoon of melted butter. Fry in shallow fat or toast in a waffle iron. Lemon sauce and golden sytup sauce are enjoyed by mest people, while Karo sauces are perhaps not quite so well known. Karo is an American product made from maize (corn syrup, they call it), and Rrocers usually have some. It is not so sweet as golden syrup, as it is largely a glucose syrup, and for this reason it is seen in the chemists’ shops when glucose is in short supply. Heated with a little water it adds a new flavour as a plain sauce, or by the addition of cocoa and butter, becomes a rich chocolate sauce.