Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1892-04-17
1.-THE TABLE, THE B0UD0R, HOME DECORATIONS AND HYGIENE.

that has kind of cornmeal consistency but
il not the least in the world like cornIneaL
They cook with an astonishing rapidity
Zone Of their virtuesD and in three to five
minutes after stirring them up with boiling
water or mill. they are ready for the table.
In fact, there lies the danger; they
must be served immediatelysand the un-
wary cook who lets things stand on the
stove lid will always spoil wheatina.
All these new cereal products have direc-
tions for cooking printed on the box, clear
ly expressed. Pearl-cut wheat, crushed
wheat, wheat, steam cooked, rolled wheat
these all represent different granulations
and stages of wheat.
ground into "Irish Pinheads" "a beRuiling
and tootbsome kind of oatmeal), with some
of the virtues of wheatmeal; they are
Scotch, Irish, Canadian and plain United
States And having tried them all with .
hopeful heart, now order the home grown
and made oats every time.
There are oats that must he cooked for
hours on a slow fire, and there are partially
cooked oats that can be served at moments 5
warning. One Of the most popular varieties
may be cooked in 10 minutes, while it is
not spoiled by 25; and thus, it will be seen,
supplies long-felt want in families where
the break asst is taken in detachments. .
There are wheat flakes, rye fakes (very
palatable), corn flakes or cerealine. HON.
my, both pearl and the large kind known
as hulled corn and samp, make delicious
breakfast dishes that I have already de-
scribed.
These do not exhaust the list by any
means, but not having tried the others
the barley and the maizena, and the rest-l
do not venture to recommend them.
The cereals in the main are easily pre-
pared. They simply require that the pro-
portions of liquid and cereal given on the
box be strictly followed, and that the food
be not scorched, or overdone, or underdone
in the cooking. And often the latter
danger is hardly possible, because the cereal
needs so short time on the stove.
But they have one sad drawback; mex
pensive themselves, they cannot be easily
cream! Skim milk somehow does not
seem to take the place of cream. 1t is .
pity, for skim milk is so attainable in cities
Some amiable people eat butter and sugar
instead of cream on cereal foods. Such
lenient souls ought to be cheered and en-
couraged; but it is not likely that their
number will increase fast enough to help
solve the problem, how to eat cereal food at
small expense. Still, it must be noted on
the credit side Of the ledger that nothing is
more satisfying to the appetite than the
cereal, especially the cereal with cream.
After a saucer of oatmeal one has little
craving for the beefsteak and potatoes Of
the average American breakfast. And
beefsteak is more expensive than cream. A
quart of cream at 80 cents Will amply satisfy
q whole family, pound of steak will not.
Perhaps if the meat bill were curtailed q
pound day and the milk bill increased by
that pounds equivalent, the family break
fasts would be better rather than more
frugal
After all might not the family be gamers
if, for the often ill-cooked' meat and the
greasy fried potatoes and the indigestible
muffin, were substituted the hot, perfectly
cooked cereal with cream, eggs and some
simple bread, either hot or cold, and fruit
in season? Speaking from the standpoint Of
one who has voluntarily left the more elab-
crate breakfast for the simpler, make bold
to say it would. The simple breakfast is q
gain in economy, gain in health and . gain
in the pleasures of the palate.
OCTAVE THANEE.