The bulk of the so-called "cereal' drinks on the market have some commercial coffee in them, as well as chicory. There are a few, however, made of combinations of grains, or of fruits, nuts and grains, only. Those containing chicory require a long boiling, according to the directions on the packages, to destroy the rank, harsh flavor of the chicory; and the ones made of parched grains without caramel in any form are improved by long steeping to develop the mild flavor. But it is a great mistake to boil those having a characteristic, agreeable flavor any more than we used to boil Java or Mocha. To make these, put the cereal (from 1 teaspn. to 1 1/2 tablespn. to each cup of water according to taste) into perfectly boiling water, allow it to just boil up, then stand on the back of the range where it cannot boil, for from 5-10 m. Serve with nice rich sterilized cream (hot better). When cream is not obtainable and the drink must be served, hot scalded milk gives a better flavor than unscalded milk, but as a rule, it is better to omit the coffee when you have no cream.

Never make cereal coffee in a tin coffee pot that commercial coffee has been made in. It would ruin the flavor.

We do not advise the drinking of even cereal coffee, but use it to win people from injurious beverages.

How To Make a Cereal Drink

It is very convenient to know how to make a cereal coffee, though if one's time is worth much and a good coffee is to be obtained, it is cheaper to buy it. The following recipe is one that I have used for years and it is excellent. None of the whole grains equal bran for the drink.

1 qt. wheat bran pressed down lightly 1/2 cup hot water

1 pt. corn meal 2/3 cup nice-flavored dark molasses

Mix bran and corn meal and pour over them the molasses and hot water which have been combined. Rub all together with the hands until smooth; set in a warm oven and stir occasionally until well dried out, then increase the heat of the oven, stirring the mixture often; at the last have the oven very hot and stir almost constantly until cereal is a dark chestnut brown, which will take but a short time at the last. Remove from the oven and stir until cooled a little so that it will not brown more by its own heat, and put into a close covered can.

When preparing to serve, use 1/2-1 cup of the coffee to each quart of boiling water, let it just boil up and stand for 5 m.

Different combinations of grains are browned and ground for drinks. Barley is much liked by some, rye by others. Carrot and celery roots dried and browned are good, and browned peas are excellent.