Table For Cooking Cereals

Kind

Quantity-

Water

Time

Steam-cooked and rolled oats

cup

1 3/4 cups

30 minutes

Kind

Quantity

Water

Time

Steam-cooked and rolled rye and wheats

1 cup

1 1/4 cups

20 minutes

Rice (steamed) ...............

1 cup

2 3/4 cups (according to age of rice)

45-60 minutes

Indian meal.....................

1 cup

3 1/2 cups

3 hours

Fine wheat break- fast foods

1 cup

3 3/4 cups

30 minutes

Oatmeal (coarse) ............

1 cup

4 cups

3 hours

Hominy (fine).................

1 cup

4 cups

1 hour

Oatmeal Mush With Apples

Core apples, leaving large cavities; pare, and cook until soft in syrup made by boiling sugar and water together, allowing one cup sugar to one and one-half cups water. Fill cavities with oatmeal mush; serve with sugar and cream. The syrup should be saved and re-used. Berries, sliced bananas, or sliced peaches, are acceptably served with any breakfast cereal.

Cereal With Fruit

3/4 cup fine wheat breakfast food 3/4 cup cold water 2 cups boiling water

1 teaspoon salt 1/2 lb. dates, stoned, and cut in pieces

Mix cereal, salt, and cold water; add boiling water to cereal placed on front of range. Boil five minutes, steam in double boiler thirty minutes; stir in dates, and serve with cream. To serve for breakfast, or as a simple dessert.

Fried Mushes

Mush left over from breakfast may be packed in greased, one pound baking-powder box, and covered, which will prevent crust from forming. The next morning remove from box, slice thinly, dip in flour, and saute. Serve with maple syrup.

Fried Corn Meal Mush, Or Fried Hominy

Pack corn meal or hominy mush in greased, one pound baking-powder boxes, or small bread pan, cool, and cover. Cut in thin slices, and saute; cook slowly, if preferred crisp and dry. Where mushes are cooked to fry, use less water in steaming.