Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1901-10-29
BREAKFAST CEREALS.

The cheapness Of production and the
wide area over which grain can be pro-
cured commend its use to the majority
of people who need q nutritious and an
economical diet. A greater available
amount of nourishment may be obtained
from cereals than from any other 1000
source. The question, What kind OF
cereals shall we eatP is Of less impor-
lance than the question, How should the
cereals be cooked in order to get from
them the nourishment which they con-
tain? -,
All starches should be thoroughly
cooked. More starch than Is required
for perfect nutrition is contained In the
average white bread, and less mineral
matter and nitrogen. This IL true also
of potatoes and rice. But in the majority
of cereals we get about the proper
amount of all the necessary food eie-
ments. Oats is rather rich In fat, while
the wheat grain contains little less tat
than is required by nature, hence the
fashion of buttering bread. On wheat
foods, then, a little cream may DO used
on oats, milk is more hygienic.
COOk CEhEALS IN a OOooAS As0As-''
Select for winter use oats and corn
meal, hominy grits, whole hominy, al
terpating with other cereals, such as
vitos, Shredded Wheat, Ralston Break.
fast Food, Royal Health Food, and
Grape-Nuts. For summer use Farina
Farinose, Cracked Wheat, Yuco, Malt
Breakfast Food and wheat preparations,
emitting corn and oats.
The rolling of oats or wheat reduces
their thickness or bulk, and therefore
they require less time in cooking. In
our method of hurried living every one
is trying to save time. The time saved
in cooking, however, is generally at the
expense Of digestion. The Indians have
a wise saying, 1.-THE more the fire eats
starch, the less we have to eat It,"
Let the fire eat the starch in the cereal
for quite little time, aud you will have
to spend less time in digesting 1t. Dc
not stir cereals. Cook them in a double
boiler, which will remove the necessity
of stirring, and also all danger from
scorching.
BREAKFAST PoRRIDeE.
Partly fill the lower vessel of your
double boiler with boiling water; adjust
the inner vessel. Put in one quart o.
freshly boiled water and pint of Quaker
Oats; stir this slowly until free from
Jumps, seeing that each grain is moist
ened. Add half a teaspoOnful Of salt
Cover and boil continuously for an hou
or two, preferably two.
Any left over porridge may be useo
for cream soups, or served with apples
raisins or figs as dessert for luncheon
The receipt given above will answer TO,
Friends Oats, Mothers Oats, ROLLED
Avena, Hornby's Oatmeal, or for ROLLED
oats.
FARINA AS A DAINTY BREAKFAs1
FOOD.
The word farina as it comes to m,
mind, is closely associated with TIN
name of Hecker, as Hecker's Farina wa
one of the early infant foods. We have
learned better, however, than to give in
fants starch; but farina still stands on
as one of the daintiest of all breakfas
foods. From it hundred palatabl'
dishes may be prepared.
To make farina, fill the lower part Of
double boiler with boiling water; put
pint of water in the upper part; thel
stand it on the fire until the water actual
ly boils; add teaspoonful OF salt ant
then stir in four rounding tablespoon
fuls of farina, sprinkling it in slowly ant
little at time. Stir until it reaches
the boiling point; boil rapidly for fiv'
minutes, then put it back into the unde
part of the boiler; cover and stand wher'
the water will boil for half an hour
Farina may be served with either cream
or milk.
WHAT TO DO WITH LEFTOVER FARINA
An exceedingly nice way to maxi
farina is to use pint of boiling water
add half pint of farina, and when thi
boils and is very thick add a pint o
milk; cook for ten minutes longer in
double boiler, and serve with eithe
cream or milk.
Left over farina may be made int.
custard. If it has been cooked witt
milk add to it two eggs, little suga
and flavoring, and bake as farms
custard. Or it may be turned into littl
moulds and served cold with cream a
farina blanc mango. Or it may have egg
added and a pint of cream and be frozel
| for farina ice cream. Or it may have tn
yolks of eggs added and then the whites
and be baked and served under tn
name of farina souffle.
Cold farina, with the yolks of tw
eggs added, and a seasoning of salt ant
pepper, may be formed into croquettes
dipped in egg and breadcrumbs an
fried. Served with cream sauce thes
croquettes make dainty dish TO
luncheon.
HoMINY is A DELICIOUS VEGETABLE
Hominy grits is graduated homin
made from white corn. Great care !
taken in the preparation of hOminy
both large and small.
In these days hominy grits are quit
free from imperfection and form
wholesome and nutritious starohy food
The large hominy requires soaking owe
night, cooking all day, and is best whe
served the following day.
Hominy takes the place Of potatoe
and rice and white bread. When NIGEL
seasoned with salt, pepper and butter
makes most delicious winter vegetable
and the oftener it is warmed over tn
better it is.
To make breakfast porridge of tn
fine hominy it should be soaked owe
night in milk, allowing one cupful o
hominy to each quart Of milk. In tn
i osvxl- kI4