The Portland daily press., 1899-12-02

waist line. In going down stairs keep
tine body perfectly straight; touch only he
ball OF thu foot to the step. yielding az the
knee"
CEREALS AND THEIR USE.
Into quart or SO of foaming. Kissing,
boiling water, slowly scatter In hand.
full OF cereals, be IL either hominy. oas
meal, or any foriu Of dslcotable entire
wheat, which may flourish under one
or another name. With the right mind
stir rapidly with wooden spoon. taking
care that the water 10 kept at the boiling
point.
The proportion Of cereal to water differs
with different preparations, some taking
much more wettins than others Usually
It Is one-fourth to one-flfth; . trial or
two will determine. Whatever 1t may be.
az soon az the cereal 10 ell IN the water,
cease to stir, and drop In half teaspoon
full of salt, which. indeed, may as well ts
dissolved In the boiling water first The
cooking has been done In the upper por-
ton of the double boiler, which Is an In
disrepsable requisite OF every family.
And 10 has been placed on the top Of
the stove In order to bring the water to
the boiling point. Now, II the lower re-
ceptacle IL partly filed with boiling
wstsr and the upper, containing the
cereal, he placed within and covered, 1t
may cook on the top Of the hot stove
without stirring for four hours at leas.
To stir Is to break up tn, starchy parti.
cles and givs the cereal that disagreeable
raw. pasty taste which Is usually associat
ed with this breakfast dish. And. be 1t
remem bered, the water In the receptacle
should be kept boiling.
The best way to eat the cereal Is with
sauce of slightly swestsned fruit juice; the
usual way Is with milk or cream. What.
ever 1t may be. to sprinkle it with sugar
is to destroy the natural sweetness OF the
grs In and to help make 10 indigestible.
Whatever cereal 10 left from the first
cooking may be made palatnbls again by
placing the desired portion in q bowl.
covering ard standing 1t In a dish Of hot
water, sither in the oven or on the range.
A half hour will suffice. II used for a
breakfast dish alone 1t may be cooked the
day before, left In tbs boiler and drawn
oye r the tire to reheat.
Every body knows the virtues Of fried
m ush, but all are NOS aware OF those OF
other breakfast certala 1t can be flied
without making n greasy mess II the
wheat Ia cooked so as to be quite thick
when cooled. II out In small, thin strips.
fried In q sc iutily CREASED frying pa n,
made very hot. and turned at the proper
moment, 1t will furnish an sxc,llsnt SUBJ
stitute for vegetat le dinner or lunoh.
Wlthpnf Aonhf Whpat Ia th9 mOaf mar
feet osIesl, but there are those who pre-
fer oatmeal. The same rule obtains
with tbs one as with the other.
Any Of the preparations OF wheat before
the public will make n delicious pudding.
10 q CUP of the cold cooked cereal add a.
much new milk, or enough to make a
thick Cruel. Warm the mass and break IL
up evenly with the hand. add two heap
| Ing ties loonfuls OF sugar and q beaten
egg, with half cup OF SET dlsss raisins
ana q tri1s of davorirg. and bake an
| hour In a slow oven. IL richer pudding
IL desired, VISA the yolks Of two eggs and
a tablespoonful OF butter. and when the
| pudding Is / aksd draw 1t to the mouth OF
| the oven and cover 1t with q meringue Of
the beaten whites slightly sweetsned. A
| thin coating OF currant OF Craze 1slly over
the pudding before covering with
meringue SIN further increases tue rich
ness. Such q d@ss CIT 10 far less harmful
than one u:ade from unoooked ingrt d.
ents.
And 90 II Is with mullins and griddie-
cakes. In place Of entire IN ,ookei Il inr,
| II part OF Il is the cooked cereal, and the
maze b, made thicker than usual, thu
result will be more wholesome than when
| the RI product alone - mixed. 10 grid
dle-c kes particularly there Is often a
mass Of half-oooked flour brought to the
| table In greasy. sticky mesa. whion
would give indi sestion In time to TIE
strong OF msn Previous cooking Is
an aid. Bus ths fewer gridlle-caksi one
consumer the better for health.
| Gems fer dsypepties esn be male With
out bal Ia, p,Wder or s,ds. Into two
cups of milk sir tire, cupfuls OF entire
wheat -four and best long AMI hard. &
in,orpo-a ts RS much air "a nossiti'. Ire
mixing must be from beating not STIR
ing. Should the batter be very stin. tnin
a little. DROP into iron gem pans ttat
have been ON tbs u we urt very hot.
| and baks In n bet oven half an hour.
10 make = t.ndarer gem mix little
ttiansr and add bea'e1 rGg and email
/ fnl of T. n d,i In