We find in the markets of the United States a long list of breakfast foods quite different in chemical composition from common cereals. Many of them are made from a portion of the grain only. If they contain the germ of the grain, they are rich in fatty matter. When well cooked, and served with milk, without sugar, they are excellent winter breakfast cereals for children and the aged.

They are sold under the names of Wheatena, Wheat-let, Farinose, Yuca, Germea, Wheat Germ Food, Vitos and Ralston's Breakfast Food.

Wheat Germ Porridge

This rule will answer for the cooking of all wheat germ cereals.

Put a pint of boiling water into the upper part of a double boiler, add a saltspoonful of salt, and when this is boiling sprinkle in slowly, stirring all the while, a half cupful of cereal; stir and boil for six minutes, then cover the vessel and cook for a half hour.

As these are rich in fat, serve with milk instead of cream and do not add sugar for children.

Cold left-over germ cereals may be molded and served cold with a sauce Sabayon, plain cream or fruits.

Wheat Germ Timbale

Pour left-over cereal into a custard cup and stand away until cold. At serving time turn out the cereal and scoop out the center, leaving a very thin wall. Stand the "cup" in a dainty serving dish, fill the center with strawberries, raspberries, blackberries or chopped peaches; dust lightly with powdered sugar and serve with a tiny pitcher of cream. Very pretty.

Wheat Germ Souffle

Cook a half quantity of wheat germ cereal according to the first recipe; when done add to it the yolk of an egg, stir, and fold in the well-beaten white, turn it into an individual baking dish and bake in a quick oven fifteen or twenty minutes. Serve in the dish in which it was baked.

This takes the place of cereal and meat for breakfast.