THE NUTRITIVE value of cereals when cooked properly makes them nearly a perfect food.

First in the list, from a nutritive point, comes wheat. Oats possess more nitrogenous matter than any other grain, and that gives strength to the system. Oats are also flesh-formers. Corn, rye, rice and barley are cereals widely adopted as breakfast foods.

There is a large number of these foods sold in packages, with directions as to the length of time they should be cooked. But in nearly every case they need longer boiling, and if the time for cooking them were extended, they would be much more digestible.

Cereals Farinaceous Dishes IdealCookbook 76

Grape Nuts

For nervous people and brain workers no cereal is better for breakfast than Grape Nuts. It can be obtained of any grocer. Directions for use are on each package. Mrs. Gregory.

Noodles Baked

The paste for noodles is composed of eggs and flour. Boil a sufficient number of them, drain and cover them with cold milk in a stew-pan. Add an ounce of butter, two ounces of grated cheese, and pepper and grated nutmeg. Turn them over the fire several times, then pile them on a hot dish, cover them with grated bread-crumbs and brown them in a quick oven. Serve hot. Mrs. Lydia Fay.

Fruit Biscuits

Mix graham flour with just enough of scalded figs - previously washed - to make an adherent dough by much kneading; roll or cut into biscuits one-half inch thick, and two or three inches square; bake in a quick oven.

E. S. F.

Sago Porridge

Soak four tablespoonfuls of sago ten minutes in a quart of cold water. Boil it gently one hour and season with a little sugar. Pour it into the soup plates. G. N. R.

Farina Gruel

This is very nutritive. A nice gruel which strengthens is made by the addition of two tablespoonfuls of farina to a gill of water. Pour very slowly on the mixture a quart of boiling water, stirring thoroughly and boiling ten minutes. Mrs. Kate Collins.

Corn-Starch Blanc Mange

Dissolve one-half pound of corn-starch in a pint of cold milk; then put it into three pints of boiling milk; and boil very moderately five or six minutes. L. F. T.

Corn Bread Made With Ko-Nut

One quart of sifted yellow or white meal, three cupfuls of buttermilk, one teaspoonful of soda, one-half cupful of molasses, one egg, three tea-spoonfuls of Ko-nut, one tablespoonful of flour and a pinch of salt. Stir well and bake in a moderate hot oven one hour. E. E. A.

Baking-Powder Biscuit

Mix four cupfuls of pastry flour, eight level teaspoonfuls of baking-powder, one teaspoonful of salt. Mix into this with tips of fingers four tablespoonfuls of Ko-nut, then moisten with one and one-half cupfuls of milk. Roll three-fourths of an inch in thickness, cut and bake in hot oven ten minutes. Myrtle Robinson.

Steamed Fig Pudding

Take two cupfuls of shredded wheat biscuit crumbs, one-half cupful entire-wheat flour, one-half package of fig mince, one-fourth teaspoonful each of salt, allspice and cinnamon, one-third cupful of molasses and one-half teaspoonful of soda mixed, also one cupful of cold water, two table-spoonfuls of melted Ko-nut. Steam this pudding till done. The shredded wheat can be obtained at all the leading grocery stores.

Myrtle Robinson.

Shredded Wheat Croutons

Spread shredded wheat biscuit with Ko-nut, cut into fourths crosswise and toast until brown. Serve hot. Myrtle Robinson.

Ko-Nut Muffins

One egg beaten light, one teaspoonful of sugar, two-thirds cupful of milk, one teaspoonful of melted Ko-nut, two teaspoonfuls (level) of baking-powder and flour enough to make a batter not too stiff. Mix thoroughly the baking-powder and salt with the flour. Stir the beaten egg, sugar and milk together; add the melted Ko-nut then the flour. Turn into gem pans and bake at once in a hot oven ten minutes. H. F. L.

Sally Lunn

Three eggs, a third of a cupful of Ko-nut, a cupful of brown sugar, a cupful of milk, a cupful of yeast, a pint of flour and nutmeg. Make these up at ten in the morning to use for tea in the evening. E. S. C.

Wheaten Grits

Put two cupfuls of grits in a kettle with water to cover, and a little salt. Set on the fire, stir occasionally but do not let it scorch. It requires an hour to do it to perfection. Serve in a vegetable dish with milk and sugar at hand. D. I. P.

Wheat-Meal Wafers

Mix unbolted flour with cold water into a thin dough. Shape this dough into small round cakes, one-sixth of an inch thick. Bake in a range oven rather slowly. A. C. F.

Hot Cereal Rolls

Mush, or any cereal that can be warmed over, will make nice rolls. Add graham flour to form a stiff dough. Knead it very little, cut it into shape of rolls and bake quickly. If the mush was of corn-meal fine white flour may be added. H. F. L.

A Breakfast Shortcake

Take a teacupful of sweet milk and two spoonfuls of rich sweet cream. Add salt and stir in a spoonful at a time of coarse flour or "shorts." When quite thick knead in fine flour till it will roll nicely. Roll out less than one-quarter of an inch thick. Place quickly in buttered pans and bake in a quick oven. It is to be eaten hot and is nice for breakfast on a cold morning. Mrs. M. Palmer.


Two teacupfuls of oatmeal or barley meal sifted with two teaspoon-fuls of baking-powder; add to two beaten eggs one tablespoonful of sugar and one pint of milk with a little salt, sifting in the oatmeal. Bake on a griddle. M. V. M.


Use about one cupful of oatmeal to each quart of water. Salt and cook in a double boiler until thoroughly done, or if preferred it can be steamed. Julia Miller.