Flaked Wheat Mixtures

Note: All measurements are level and flour is sifted once before measuring. One-half pint measuring cup is used.

Sperry Flaked Wheat Crisps

1/3 Cup Butter 1/4 Cup Sugar 1/4 Cup Milk

1/2 Teaspoon Salt 1 Cup Sperry Flaked Wheat 1 Teaspoon Vanilla

Cream butter well; add sugar gradually, milk, Sperry Flaked Wheat and salt; add enough Sperry Drifted Snow Flour to roll. Roll as thin as possible; cut in strips about 4 inches long by 1 inch wide and bake in a slow oven until brown and crisp.

Sperry Flaked Wheat Cookies

1/2 Cup Shortening 1 Cup Brown Sugar 1 Egg

1/3 Cup Milk 1 Teaspoon Vanilla

1/4. Teaspoon Salt

1/4 Teaspoon Soda

1 Teaspoon Baking Powder 1 1/2 Cups Sperry Drifted Snow Flour 1/2 Cups Sperry Flaked Wheat

1 Cup Cocoanut

Cream shortening well; add sugar gradually, constantly stirring; add egg, well beaten, milk, Sperry Flaked Wheat, cocoanut and vanilla. Mix and sift dry ingredients and add to first mixture. Drop from tip of spoon on a well-greased pan, about 3 inches apart, and bake in a moderate oven about 15 minutes.

Sperry Flaked Wheat Fried

2 Cups Sperry Flaked Wheat

(cooked) 1 Egg

1/4 Teaspoon Salt 1 Tablespoon Cold Water Bread or Cracker Crumbs

Mould Sperry Flaked Wheat in a wet bread pan; when cold cut in 1-inch slices; beat egg; add cold water; dip Sperry Flaked Wheat slices in crumbs, then in egg, then in crumbs again. Fry in deep fat or saute in melted shortening. This is nice as1 a garnish for meat or served as a sweet course with jelly.

Germea Mixtures

Note: All measurements are level. One-half pint measuring cup is used.

Sperry Germea Pudding

2 Cups Milk 1/2 Cup Sperry Germea 1/2 Cup Sugar

1 Teaspoon Salt

2 Tablespoons Melted Butter 1 Cup Grated Pineapple 1 Egg 1 Inch Piece Stick Cinnamon

Put cinnamon in milk and allow to become hot, then remove cinnamon; add Sperry Germea to hot milk, and when boiling add sugar, salt and butter; cook about 30 minutes, then add pineapple and cook until thick. Add well-beaten egg, cook until egg is set. Serve hot or cold with cream or a pudding sauce.

Sperry Germea Spanish

1 1/2 Cups Sperry Germea (cooked) 1/2 Can Corn

Tablespoon Butter 1 Teaspoon Salt

2 Onions, chopped fine

6 Olives, chopped fine

Cayenne Pepper to taste 1 Green Pepper, chopped fine 1 Can Tomato Sauce

Mix all ingredients, put in casserole, cover and bake in medium oven 30 minutes, or put together and heat in a double boiler.

Sperry Germea Charlotte

2 Cups Milk

2 Tablespoons Sperry Germea

1 Egg, beaten separately

1/2 Cup Sugar 1/2 Cup Grated Pineapple 1 Teaspoon Vanilla

Scald milk; add Sperry Germea and cook in a double boiler 15 minutes; add beaten egg yolk and sugar; cook until thick; remove from fire and fold in the stiffly beaten white of egg; chill, then add fruit and vanilla. Serve in individual dishes and garnish with whipped cream.

When cooking cereals, measure the right amount of boiling water and put in the upper part of a double boiler. Allow 1/2 teaspoon of salt to each 1/2 pint measuring cup of water. When water is rapidly boiling, with a fork stir in the required amount of cereal, adding it very slowly, so that the liquid does not stop boiling, for if this happens the cereal is liable to fall to the bottom of the boiler and the grains cling together, causing lumps. Cook for a few minutes directly over the flame, then finish in the double boiler, allowing the cereal to cook the length of time called for on the package. Cereal is improved by long cooking.