1 1/2 cups (3/4 lb.) farina 1/2 teaspoon salt
4 teaspoons sugar or honey 2 tablespoons fruit juice
Cover farina with cold water and allow to stand twenty-four hours, drain off water, cover again, and stand again twenty-four hours. Add salt, and boil until very thick, stirring all the time, then add sugar or honey and fruit juice, mix well, pour into plates or saucers, and serve hot or cold with cream or sugar.
Oatmeal may be used instead of farina.
4 cups (1 qt.) boiling milk 1/2 cup (1/4 lb.) farina
2 tablespoons (1 oz.) butter substitute
1 teaspoon salt
Into milk stir slowly farina, add butter substitute and salt, and cook in double boiler forty minutes. Serve hot or cold with cream and sugar. Or, cook as above, pour into greased shallow dish, allow it to become cold, cut into slices and fry in hot fat.
Or, season two cups cooked farina with a little salt, a dash of pepper, and a few drops onion juice. Shape into small balls, dip in melted fat, and bake in hot oven; or roll in egg or milk and then in crumbs or crushed vermicelli, and brown in smoking hot fat. Serve with meat in place of potatoes.
1 cup (1/4 lb.) currants
1 teaspoon salt
4 tablespoons honey or sirup
1/4 teaspoon powdered nutmeg
Soak cracked wheat in cold water overnight; then cook in the water until very soft, adding more boiling water if necessary. Now add milk, raisins, currants, salt, honey or sirup, and nutmeg, and cook ten minutes longer.
1/2 cup (1 gill) rolled oats 1/2 cup (1 gill) barley
1/2 cup (1 gill) hominy grits 6 cups (3 pts.) warm water
Soak overnight rolled oats, barley, and hominy grits in water. Next morning cook one hour and fifteen minutes. Serve with milk.
If liked, sprinkle over with a little powdered nutmeg.
2 1/2 cups (1 lb.) fine oatmeal 4 cups (1 qt.) boiling water 1 teaspoon salt
1 tablespoon (1/2 oz.) butter substitute
2 cups (1/2 lb.) grated cheese
Cook oatmeal in water, add salt, and before serving stir in butter, and cheese. The cheese should be mild in flavor and soft in texture, and the stirring be continued until cheese is thoroughly melted and incorporated with cereal.
Oats contain all the constituents necessary for the maintenance of high bodily vigor. It is one of those foods, especially with the addition of milk, capable of supporting life for an indefinite period. Oatmeal is a highly nutritious food, and its assimilating properties are unsurpassed. Oatmeal should be taken often in place of meat and potatoes at breakfast.
1 cup (1/2 pt.) rolled oats
4 cups (1 qt.) boiling water
1 teaspoon salt
Stir rolled oats into boiling water, add salt, and cook in double boiler one hour. Serve with milk.
For left-over cereal put it into greased molds, scoop out inside, fill with stewed, canned, or fresh fruit cut into dice and sweetened, cover top with cereal, and stand in refrigerator two hours.
A plate of cooked cereal which has a little hot gravy poured over it, is often liked by children who do not care for it when it is served with milk and sugar.
A nice way of serving porridge is to make a well in the center of the porridge on the plate, fill it up with maple sirup or honey, either hot or cold, and cover surface of porridge with milk or cream, or pour over baked apples.
Left-over porridge may be used for soup.