Lots of love,
Sage Xx
Recipes Below!
Tomato and Egg on Fried Bread:
4 Tomatoes
2 Thick Slices of Bread
2 Eggs
2 or 3 ozs. Beef Dripping
Salt and Pepper
Method:
Stalk, wipe and halve the tomatoes. Fry them gently till they are tender, in half an ounce of dripping. Melt the remainder of the dripping in another pan. Add the bread and fry it slowly until it is beginning to brown, turning it over once or twice. When the bread is ready, lift it on to a hot dish and top it with the fried tomatoes. Sprinkle these with pepper and salt and keep the tomatoes on toast warm, while the eggs are frying. Then top each tomato toast with a fried egg.
For a change, the fried egg can be served on the fried bread without the tomatoes; or the fried tomatoes can be served alone on the fried bread.
Griddle Cakes:
1 1/4 cups sifted enriched flour
1 tablespoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
1 beaten egg
1 cup milk
2 tablespoons salad oil or melted shortening or bacon fat
Sift flour with baking powder, sugar, and salt. Combine egg, milk, and shortening. Add to dry ingredients, stirring just till flour is moistened. Batter will be lumpy. Bake on ungreased griddle.
When underside of griddle cakes are nicely browned, sprinkle about 2 tablespoons of washed and drained blueberries over each cake. Turn and brown. Makes 6 to 8 cakes.
Baked Apples:
Select large, good quality baking apples. Wash; remove core. Place in baking pan. In centre of each apple, place 1 to 2 tablespoons brown or granulated sugar and 1/2 teaspoon butter.
Pour 1 cup water around apples and bake uncovered in moderate oven (375 F / 190 C) for 45 – 60 minutes or until tender. Baste apples several times while they are baking.
Apple centres may be filled with chopped dates, raisins, mincemeat, or cranberries.
Fritter Batter:
1 1/3 cups sifted enriched flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
2/3 cup milk
1 well-beaten egg
Sift together flour, baking powder, salt and pepper if desired. Blend milk and egg; add gradually to dry ingredients. Stir in desired fruit, vegetable, or meat. Drop from tablespoon into deep, hot fat (365 – 375 F / 185 – 190 C) Fry 2 to 5 minutes. Drain on paper towels.
Use 1 1/2 cups drained; whole kernel corn. Serve fritters with maple syrup.
(I served my corn fritters with avocado and kewpie mayonnaise)
Crispy-crumb Eggs:
6 slices bacon, chopped
1 cup soft bread crumbs
1/2 cup milk
1/2 teaspoon salt
Dash pepper
5 well-beaten eggs
Fry bacon till crisp; remove bacon.
Add bread crumbs to drippings and heat until crumbs are crisp and brown; remove crumbs.
Add milk and seasonings to eggs; scramble in bacon drippings. When nearly set, add crumbs and bacon. Makes 4 servings.
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My PO Box!
Sage Lilleyman
PO Box 406
Doncaster, VIC 3108
Australia