Cereals

The cereals are the most valuable of the vegetable foods, including as they do the grains from which is made nearly all the bread of the world.

For family use, cereals should be bought in small quantities and kept in glass jars, tightly covered.

Variety is to be found in using the different cereals and preparing them in new ways. Many cereals are improved by adding a little milk during the latter part of the cooking. Boiling water and salt should always be added to cereals, one teaspoon salt to one cup of cereal. Long cooking improves the flavor and makes the cereal more digestible.

Cereals should be cooked the first five minutes over the fire and then over hot-water in a double boiler; if one cannot be procured, cook cereal in a saucepan set in a larger one holding the hot water.

LAWS ABOUT CEREALS

To discover if cereals such as barley, wheat, oats, farina or cornmeal are kosher, place them on a hot plate, if no worms or other insects appear they are fit to be eaten, if not, they must be thrown away.

If flour is mildewed it must be destroyed.

OATMEAL PORRIDGE

As oatmeal is ground in different grades of coarseness, the time for cooking varies and it is best to follow the directions given on the packages. The meal should be cooked until soft, but should not be mushy. The ordinary rule is to put a cup of meal into two cups of salted boiling water (a teaspoon of salt), and let it cook in a double boiler the required time. Keep covered until done; then remove the cover and let the moisture escape.

COLD OATMEAL

Oatmeal is very good cold, and in summer is better served in that way. It can be turned into fancy molds or into small cups to cool, and will then hold the form and make an ornamental dish.

OATMEAL WITH CHEESE

Cook one cup of oatmeal overnight and just before serving add one tablespoon of butter and one cup grated cheese. Stir until the cheese is melted and serve at once.

BAKED APPLE WITH OATMEAL

Pare and core the apples and fill the core space with left-over oatmeal mush. Put the apples in a baking dish; sprinkle with sugar; pour a little water into the bottom of the pan and bake in a moderate oven until the apples are tender. Serve warm with cream for breakfast or luncheon.

WHEAT CEREALS

Wheat cereals, like oatmeal, are best cooked by following the directions on the package. Most of them are greatly improved by the addition of a little milk or by a few chopped dates or whole sultana raisins.

CORNMEAL MUSH

Mix together one cup of cornmeal and one teaspoon of salt, and add one cup of cold water gradually, stirring until smooth. Pour this mixture into two cups of boiling; water in a double boiler and cook from three to five hours. Serve hot with cream and sugar.

SAUTÉD CORNMEAL MUSH

Put left-over mush into a dish and smooth it over the top. When cold cut into slices one-half inch thick. Dip each slice into flour. Melt one-half teaspoon of drippings in a frying-pan and be careful to let it get smoking hot. Brown the floured slices on each side. Drain if necessary and serve on a hot plate with syrup.

FARINA

To one-half cup of farina take one teaspoon of salt; pour gradually into three cups of boiling water and cook the mixture in a double boiler for about one hour.