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 cereal.

Left-over cereal can be moulded cold with fruit or it can be used in making pancakes, muffins and puddings, and also to make gruels for invalids.

Cold hominy and mush may be cut into squares and fried so that a crisp crust is formed on both sides. This makes an excellent vegetable or breakfast dish.

Cold hominy or farina may be rolled into balls and fried and used in the same way.

Cold rice may be added to soup, made into croquettes, used in a scalloped dish, or it may be mixed with minced meat and egg and fried like an omelet.

Cold boiled rice left over may be mixed with a small quantity of meat, and used for stuffing tomatoes or eggplant or it may be reheated or made into pudding, or added to the muffins for lunch, or added to the corn-bread.

A cup of left-over oatmeal or cracked wheat or wheatlet may also be added to the muffins or ordinary yeast or corn-breads. These little additions increase the food value, make the mixture lighter, and save waste.

A few spoons of left-over rice, hominy, macaroni, or potato mixed with a little chopped meat or fish and a few spoonfuls of gravy or white sauce to moisten it may be put in a baking-dish, covered with bread crumbs, and baked in the oven.

Rice Muffins

See page 28.

Farina Gems

2 eggs

1 cup of milk 1 cup cold boiled farina

1 cup of flour

4 level teaspoons of baking- powder

1/2 teaspoon of salt

Separate the eggs, add the milk and stir this, gradually, into the cold farina. When smooth add the salt, baking-powder and flour, mixed. Beat, and then add the well-beaten whites of eggs. Bake in gem pans in a quick oven a half hour.

To Freshen Up Rice Or Bread Puddings. Remove crust from vesterday's pudding and turn the pudding into smaller dish. Add hot milk and (to a bread-pudding) fresh crumbs for top, dotted over with butter. Bake again. Rice pudding may be reheated with hot milk, or if to be served cold, covered with a meringue flavored with lemon juice and browned.

Rice Croquettes

To make cold boiled rice into croquettes, the rice must be reheated in a double boiler with 1/2 cup of milk and the yolk of an egg to each cup; you may season with sugar and lemon or salt and pepper, and serve as a vegetable. Form into cylinder-shaped croquettes; dip in egg and bread crumbs, and fry in smoking hot deep fat.

Simple Rice Pudding

See page 75.

Plain Farina Pudding

2 cups milk

1 1/2 cups of sugar

2 eggs

1 cup left - over farina or cream of wheat 1 teaspoon of vanilla

Put the milk in a double boiler, add the sugar and the cold left-over farina. Stir until thoroughly hot, then add the eggs, well beaten, and the vanilla. Turn into a baking-dish and put in the oven until brown. Serve cold, with milk or cream.

Apple Farina Pudding

Pour the left-over breakfast porridge into a square mould and stand it aside. At luncheon or dinner time cut this into thin slices, cover the bottom of a baking-dish with these slices, and cover these with sliced apples, and so continue until you have the ingredients used, having the last layer apples. Beat an egg, without separating, until light, add a half cup of milk and a half teaspoon of salt, then stir in a half cup of flour. When smooth pour this over the apples and bake in a quick oven a half hour. Serve with milk or with hard sauce.

Oatmeal Or Hominy Muffins

1 cup cooked oatmeal or cooked hominy

1 1/2 cups flour

2 tablespoons sugar

4 teaspoons baking-powder 1/2 teaspoon salt 1/2 cup of milk

1 egg

2 tablespoons melted butter or drippings Mix and sift flour, sugar, salt and baking-powder; add one-half of the milk, the egg well beaten, the remainder of the milk mixed with oatmeal or hominy, and beat thoroughly; then add butter or drippings. Bake in greased muffin-rings placed in greased pan or bake in greased gem pans.

Corn - Meal Muffins. See page 72.

Cereal Molded With Fruit

See page 73.

Cereal Pancakes

See page 73.

Shredded Wheat Gruel

2 shredded wheat biscuits 1 quart boiling water

2 teaspoons salt 2 cups milk

Cook biscuit, salt and water together for 20 minutes, stirring occasionally. Then add the milk and strain.

Oatmeal Gruel

See page 72.