Cereals rank first among vegetable foods. They contain in varying proportions all the elements necessary to support life. They contain a great deal of starch, which is needed to keep the body warm and to make it do its work. A bowl of oatmeal, eaten for breakfast, will furnish the average man with all the strength, heat and energy he will need. Cereals with cooked fruits are particularly appetizing.

It is best not to buy cereals in very large quantities, because, if they are kept too long, insects are apt to develop in them. Cereals should always be kept in glass - covered jars.

Cereals are improved by long cooking. Therefore, oatmeal, hominy and other cereals which are left over can be added next day to the fresh - cooked cereals.

Left-over cereal can be molded cold and served with either fresh or cooked fruit, or it can be used in making pancakes, muffins and puddings; also to make gruel for sick people. Cold hominy and corn - meal mush can be cut into slices and fried. This makes an excellent vegetable or breakfast dish, with or without syrup.

All cereals should be cooked at first for ten minutes directly over the fire and then put into a double boiler. If you haven't a double boiler, place the saucepan containing the cereal in a larger saucepan that con tains hot water. By using a fireless cooker you can prepare your cereal at night, cook it on the stove for about ten minutes, put it in the fireless cooker, and when you get up in the morning you will find it all cooked and ready to be eaten. In this way you save both time and fuel.

If you want to save time in the morning, you can soak your hominy, corn-meal or oatmeal overnight. If this is done, it will take only one - half the length of time for cooking.

Cereals requiring more than one hour to cook should be cooked the day before they are to be eaten and reheated in the morning.

Cook steam-cooked cereals, as a rule, twice as long as is directed on the package. Only by long cooking are cereals made wholesome and well-flavored. When not cooked enough they often occasion sickness.

Stir coarse, flaky cereals as little as possible. Fine, granular cereals may be beaten. To keep these fine cereals from lumping, mix them with cold water instead of sprinkling them dry into boiling water.

Cereals should absorb all the water they are cooked in ; if too moist when nearly done, cook uncovered for a time.

To improve rice, farina or hominy, stir in one - quarter of a cup of milk about fifteen minutes before taking from fire, and leave the cover off during the rest of the time.

Both corn-meal and hominy are made from corn. Rolled oats is the entire oat crushed and rolled. Both corn and oats are full of heat, energy and flesh-building material and are a most healthful food for you to eat.

Fried corn-meal or hominy is a pleasing and satisfactory substitute for potatoes and costs less than potatoes.

There is a large hominy, sometimes called Samp, which people in this city do not seem to know and use very little. Try It As A Vegetable In Place Of Potatoes. It costs less, tastes good and contains more nourishment than potatoes.

Rice contains more energy-giving material than potatoes and can be used in place of potatoes.

Potatoes are three-quarters water, while rice has practically no water.

Potatoes are one-fifth starch, while rice is more than three - quarters starch, and starch gives heat and energy to the body.

Rice contains two-thirds more flesh-building material than potatoes. Therefore a given amount of money will buy four times as much food value if spent for rice as it will if spent for potatoes. If used with cheese, peas, beans or lentils, rice will give you practically all the food your body needs.

Cheese contains the same flesh-building material as meat and can be used in place of meat, and while the price of cheese has gone up of late, only a very small quantity is needed, if combined with rice or macaroni, to make a dish that will take the place of both meat and potatoes.

Peas, beans and lentils are rich in flesh-building material and when combined with rice in an appetizing way will take the place of both meat and potatoes.

Many people do not like rice. This is largely because they do not know how to cook it properly or how to combine it with other foods so as to make it taste well.

The eating of rice in place of all other foods is not advised, but the cost of living can be greatly reduced by using rice in place of potatoes, and by using rice combined with cheese, peas, beans or lentils in place of both meat and potatoes.

When you buy rice, ask for "Standard Grade Head Rice."

Try The Following Cereal Recipes They Are Wholesome, Palatable And Inexpensive.