Kasey
Wilson

at the plate

PUT AWAY those pop
tarts. Mother’s Day is
Sunday, and your wife,
mother or significant
other deserves a
breakfast in bed.

And while the mothers I
know deserve a weekend at
a posh hotel, realistically,
most of us would be happy
with at least one entire meal
cooked, served and cleaned
up by someone other than
ourseives.

Breakfast is casy and the
mere fact that you are
hand-delivering a camplete
meal to the bedroom is
enough to make you a star
in your home for at least an
hour.

A never fail breakfast
can be made out of The
Breakfast Book (Alfred A.
Knopf). Marion
Cunningham has put togeth-

“era great collection of
" recipes.

“ QOne of the easiest is
J.B.’s French Toast. J.B.
stands for James Beard, the

. famous food expert, who
actually stole this recipe

“from the dining-car chef's on
the old Sante Fe Railroad.

The secret ingredient is
corn flakes. This is an easy

- french toast recipe made
Special by coating the
soaked bread in crumbled
‘corn flakes before frying in
butter. The result is french
toast that has'‘a crisp, gold-
en, buttery crunch on the
outside.

Don't use thin, soft sand-
wich bread.

Yhe trick of making good
freneh toast is to always use
french bread thickly sliced.

Also, don't soak the
bread in the batter for too
long — it gets soggy.

Beard's recipe calls for
sprinkling the french toast
with sugar —- at our house
we always skip the sugar
and use Maple syrup
instead.

You will notice that this
french toust is fried in but-
ter, not in oil.

This means you have to
keep the heat at medium so
the butter won't burn.

To make bacen, do what
they used to do on the first
airline flights.

Preheat your aven to
400°.

Place strips of bacon on
tin foil in a pan and bake for
about 10 to 15 minutes.

Keep checking on it and
when it is done, drain the
bacon on paper towels.

Every breakfast in bed
needs some fruit, but this
doesn't require a recipe.

Simply slice some fresh
strawberries and serve them
on the side or in a bowl.

tone waite
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ONE OF the best gifts any mother could receive on Mother's Day is breakfast in
bed on Sunday morning. French toast made with cornflakes (yes, cornflakes),
some fresh fruit and juice and coffee will make any Mother's Day.

Or get some cantaloupe
or grapefruit or orange
slices.

The following recipe | is

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VAN ST

trom The Breakfast Book.

Jj.B.’s French Toast
3 epgs

Han ing
Baskets

’c. milk

% tsp. nutmeg
4% tsp. salt

2c. corn flakes

EDGER T VILEAGE

é Thsp. butter
6 slices dense white bread
6 Thsp. sugar

Stir the eggs, milk. nut-
meg and salt together ina
bowl until well blended.

Crumble the cornflakes
stightly (to make each flake
about half its original size)
and spread them on a piece
of waxed paper.

Dip (don't souk) both
sides of each slice of bread
into the milk batter.

Then press each slice of
bread on both sides into the
corn fakes to coat the bread
well. Melt 2 Tbsp. butter in
a 12-inch skillet over medi-
um heat and fry 3 stices of
the bread until golden on
each side.

When done, sprinkle
about | Thsp. sugar on top
of each slice and keep warm
in oven at 250° F while you
try the other 3 slices in the
remaining 2 Tbsp. butter.

Serve hot.

Yield: 4 servings, 1%
slices each. ;

Kasey Wilson is a food,
wine and travel writer,
restaurant reviewer — and
British Columbia. contribu.
tor to Pacific Northwest The”
Beautiful Cookbook.

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