Evening star., 1928-01-27

Hot food on cold morning is not only
more appetisine. but is also more easily
disested. A meatleSs breakfast. consist
ing chiefly Of fruit, cereal. and hot
bread is liked by some people. but there
are many families who require nourlsh-
ing and substantial food OF a different
kind for the first meal OF the day. Hot
dishes served for breakfast should b.
simple but well cooked and served at
tractively Flesh forming and heat and
energy producing foods are needed. such
as meat FISH. eggs fats, sugars. and
cereals. Why not have change from
the usual ham and eggs for breakfast?
There is plenty of choice. Try the fol-
lowing:
Sausage Croquettcs.
Remove the skin from eight ounces OF
cooked sausages. chop the sausage fine
with one cooked onion. then mash the
onion and sausage meat thoroughly
with four ounces of cooked mashed po-
tsto. Melt half an ounce Of butter. add
10 the ingredients. then add one tee
spoonful of chopped parsley. a pinch OF
sweet herbs. and salt and pepper To
taste. Mosten with little beaten cgc
or milk mix well. and thoroughly blend
all the INGREDIENTS. Divide the mixture
into equal portions and form INTO balls
neat roud cakes or little rolls. Goa;
with egg and bread crumbs and Try
either in shallow fat in frying pan ol
in deep fat. When crisp and golden
brown color. remove from the fat. drain
on paper. and serve with slices OF apple
fried in a little butter or in the tat IN
which the sausaees were cooked: or
apple sauce may be served with these
croQuettes.
Kidney and Bacon on Toast.
Wash and skin three Sleeps kidneys,
remove the fat and core. and cut IN
halves ,snsthwise Season with pepper.
saN and CAYENNE. Toast six small
rounds of bread. butter them, and keep
hot. Heat frying pan put IN SIX snces
Of streakv bacon. and cook gently until
the fat is transparent. turning the
bacon once or twice Remove and keep
hot. Fry the pieces OF kidney IN the
hot bacon fat, adding little butter II
necessary. but be careful not TO over
cook the kidney which would make IL
tough The pieces will require aoou,
S minutes cooking on each sloe. Spreao
the pieces of hot buttereo toast tnlnlE
with curry paste. arrange the pieces oi
kidney on the rounds of toast, and ar
range the bacon around the toast OF
lfaS 0kc&l. N1oAb "'NH'
Stuffed Fresh Herring.
Wash four herrings. empty tnem
scrspe of the scales, cut OH tne ms
tail and heao, split down the back, take
olIf the backbone ano all the smaLi
homes. remove all black memorane os
r1,hh,nr II with a little salt. then wipe
the fisn. Mix three tabiespoonfuls o.
hresd crumbs with one teaspoonIui O.
chopped parsley and the grated rino OF
a lemon. II the herring roes are marc
use them after chopping ano aoo them
TO the other ingredients Win pinch oI
mixed nerbs. Mix all togetner WIN
little milk and season well Divloe lne
s.uffing into equal portions and spread
over the inside OF each flSn. foio owe.
snd sec,,re with a thread or with small
sSeyers. Place the Ash on a creased
hakinr pan. put small pieces OF butter
or drinplnes on it. and bake in mod
crate oven for 20 minutes, or Try 10;
about IS minutes, turning once or twice
Serve with mustard sauce mace a
follows Melt one ounce OF butter IN
nan. add one teaspoonful of -four anc
one teaspoonful of dry mustard. oienc
with the butter, add one gill OF ooiiint
uater. stir until the sauce bolls. COOK
for three minutes, add one dessertspoon
.ul Of white vinegar. season with salt
and serve very not In sauceooat.
savory Meat on Toast.
Shred into small pieces enough lamb
bee. or porE 20 make one pourlo. bToWn
the meat in its OWL tat In Trying pan
Adc four cupiuls of celery tops cnoppet
fine. or two cupfuls OF celery and two
c1JpfuIs O. chopped leaves, one table,
spoonful of shredded onion and one
tesspoonfuI Of salt. Cover ana COOK for
about 10 minutes. Aoc TWO tablespoon :
fuls of -four and two taolespoonfuis o.
butter mixed together and two cupiuA
OF strained canned tomato juice. StH
until the mixture is thick and there
is no x.archy favor. Serve the saYorS
meat on slices OF deiicately browneo
toast. Fried noodles or French friec
onions spriukled over the top just before
serving would be an appetizlng aooition
Three Breakfast Faverites.
To make excellent goldfish balls, shred
one and one-haf cup.u!s Of packed salt
goldfish. soak in colo water until fresh
eneo and COOK until tender. Place the
f,sn in a double layer OF cheeseclotn ano
press out all the liquid. MIX the cookec
Goldfish with three cUpiuls OF not masnec
rotstoeS seasoned with mix ana oulter
snd two eggs well beaten Beat until
Light. Drop by tsblespoonfuls into not
"a, and fry 10 golden brown. Dram
On pzper and serIe AZ soon a& possible
Gooc corned beef hash Is easy U
make IL directions are closely followed
Tc make. put through q meat grinoef
using the fine knife. one pounc oi COOK
co corne6 beef. five boiled wnio po'a
t1,es onion 10 favor snc a dash of cay
z s0tatsU "A neHEs
,Yor skillet. Pat In The hash In an
even layer and cook oyer a Ioa heat IN
10 q Golden brown crust is formed When
s1r0wrg. place a pan or cover over tnf
skiiIet and turn the hash oit 70 tha'
fne orowre6 side Is on top. Slip the IN
eoyoke6 side into the skillet and allow
inis side 10 COOK golden brown also
Then tuFn onto piaIe IN the same va
ss when first turned snc garn1sn VIII
parsley.
P0y a breakfast dish Of creamed sal
mon. MAKE good white sauce ny giio'
t,in2 q Tablespoonful ~ -four into a Ia
oleSoooniul of melted butter. Wnef
smooth. ADD one cupfUi Of cold mix snf
s,i, while II Is cooking. 400 one car
~ salmon separated into small pieces
n me sauce seems DOo ihick. zod 3 III
,le III the liauic from the FISH. Serve ~
SSf, ts,stere6 toast Of square soda crsrk'
ers This 6isn NAV be yarlec ny aofln'
bzIf . bsstJonf,li ~ curry Do"def v
fht ssslce. rubbing y in 2i'b me nos
enc bgttes Can be prepared In j.
nsinu'ks
Breakfast OnsiEts.
10 msAt = fluffy 0ulfle' separate IN
ynlsk sno whites 81 The eggs cafetull'
sne best them vet! - the yolEs sdr
ss MAN. spronitlls ~ milk or water a.
there ere eggs. enough ssli for afsAot1'
ing. snh mix vel Tnen fold IL III
fUfy whites until th@s are we'll blend
81 nesng careful not ~ sir Tougni'
spd 50 Teiessf tilf slr Nhieh has beff
DfstfIl into the whites HeH III ~
- ..a.ALL1a la.a..Lnl. hlallAr Il CO4a IL