This section is from the book "Economical Cookery", by Marion Harris Neil. Also available from Amazon: Economical Cookery (1918).
1 cup (4 ozs.) bread crumbs 3 cups (1 1/2 pts.) milk
1/2 teaspoon salt
2 tablespoons (1 oz.) butter substitute
Heat milk in double boiler, add bread crumbs, salt and butter substitute, and cook, beating steadily until milk is absorbed. This may be varied by adding a little chopped onion, or chopped parsley, or a little celery salt, or powdered herbs. Serve hot with milk. Brewis may be served in place of mush for breakfast and is an appetizing way of using stale bread.
2 cups (1 pt.) cooked cereal 1 tablespoon milk 1 egg, separated
1/4 teaspoon salt
3 tablespoons chopped dates, or raisins
Fine bread crumbs
Reheat cereal with milk, add yolk of egg, salt, and fruit, and turn out to cool. Form into neat croquettes, brush over with beaten white of egg, toss in bread crumbs, and fry in plenty of smoking hot fat. Drain and serve hot with sirup. These croquettes are excellent served with a little crisped bacon for a breakfast dish.
2 cups (1 pt.) fine cereal
3 teaspoons flour
2 cups (1 pt.) boiling water 1 teasooon salt
Maple sirup, honey, or molasses
Mix cereal and flour together, stir into water and add salt; stir and cook until it is as thick as can be stirred with a wooden spoon. Drop by spoonfuls on to a hot greased griddle and mash down so that cakes will be one fourth inch in thickness. Fry brown on both sides and serve with maple sirup, honey, or molasses.
The flavor is far superior to mush fried after it has been allowed to become cold. This dish is light and easily digested.
1 cup (1/2 lb.) fine cereal 4 cups (1 qt.) boiling water
1 teaspoon salt
1/2 cup (2 ozs.) stoned dates
Stir cereal into boiling water, add salt, and cook in double boiler one hour; add dates and cook ten minutes longer. Serve hot with milk. This will mold well.
Figs, raisins, or stoned prunes may be used instead of dates.
1 cup (1/2 lb.) rice 1 cup (1/2 lb.) barley
1 cup (1/2 pt.) milk 1 teaspoon salt
Wash rice and barley thoroughly in boiling water, then simmer gently five hours, keeping grains well covered with boiling water. When cooked, strain off any superfluous water, and set this aside for soup. Next morning add milk to rice and barley, bring it to the boil, add salt, and serve very hot.
4 cups (1 qt.) boiling water
1 cup (1/2 pt.) cracked wheat
1 teaspoon salt
Put water into a saucepan, stir in cracked wheat and salt, and cook two and one half hours. Serve with milk, maple sirup, or honey. Left-over cracked wheat may be made into a pudding. Into one cup of left-over cracked wheat, add two beaten eggs, one cup milk, three tablespoons honey, one teaspoon vanilla extract, and one half cup chopped dates, or figs, or raisins. Turn into greased fireproof dish and bake forty minutes in a moderate oven. Serve hot or cold with milk.