Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-11-28

who have any active work to perform, o.
who cannot have a hearty luncheon at
noon.
Variety Essential-In the matter of
cereals alone it is absurdity, when
the markets are full of all sorts
and kinds Of cereals, to go on using
the same thing day after day. until the
family push their dishes of porridge away
scarcely tasted. Try a new plan. Instead
of getting a big supply of one kind, invest
in half dozen smaller packages of various
kinds. and use them alternately Today.
wheat In some form. Tomorrow, corn meal
or oats The next day. rice; the following.
farina. hominy, and so on ad i..fnitum.
Unless one prefers the prepared cereals.
long cooking Is an essential. If there is
not time in the morning to do this, it may
be cooked in the double boiler while one
Is getting dinner. or supper at night, so
that all that needs doing in the morning
Is to steam 1t up, adding a little more fresh
ly boiled water. Many people like their
cereals nodded. In this case, cook the
day before and pour into individual cups
or nolds to stiffen. Then, in the morn
ing, turn out in the oatmeal bowls.
Bowls for Cereals.-As a rule the special
individual oatmeal bowls are to be pre-
ferred Children. especially. get attached
to their own bowls, and think things taste
better in them. 1t is easier. too for the
one who serves the cereal to remember to
put in much or little, according to the taste
of It's owner. Pretty little Chinese or Jap
anese bowls can often be purchased for 10
cents each, and make a nice gift for Christ
mas or birthday. Besides using different
varieties of cereals, the same ones may be
prepared in different ways, as witness:
Oatmeal Cooked with Milk.-Put three
and half cups of milk In the double boiler
and when it gets hot stir in one cup of oat-
meal or oat flakes. Cook an hour. sailing
to taste when nearly done. This Is an ex-
tremely popular dish at Torquay invalids
considering 1t one of the most nourish.ng
foods that they can take. Half milk and
half water may be used instead of all milk.
DO not stir after the meal commences to
soften, for stirring breaks the grains and
tends to make 1t pasty.
Oatmeal and Apples.-Wash halve and
core four large tender apples. Make a
strip of one cupful of graduated sugar and
a cup and a half of water. When the sIrun
begins to thicken' drop in the apples and
COOK until tender. Take up carefully, roll
in sugar put one in each bowl and cover
with thin oatmeal porridge made by cook
Ing cupful of prepared oats in two cup
fuls of boiling water, well sailed for TWEEN
" minutes. Serve with cream. Chopped
dates are nice added to the porridge ten
minutes before serving.
Baked Oatmeal.-This is an old STYLE of
cooking oatmeal that cannot be improved
upon. Put half dozen Guns of water in a
saucepan over the fire. When it boils add
a teaspoonfui OF salt and sift in cupful of
coarse oatmeal. Cook five or ten minutes
stirring frequently with a fork to prevent
the meal settling and sticking to the bot
tom Then pour the liquid mush into a
ueep puadlhg dlsh, cover with an earthen
lid set in large basin of water and bake
two or three hours in moderate oven
This can be done in the afternoon SET
away IN a cool place, and half an hour
before breakfast put the covered dish in
pan of hot water in the oven, to reheat.
While steam cooked cereals lessen the
time necessary to cook them they are more
expensive than the uncooked kernels and
lacK their sweetness when fresh from the
ripe grain fields
Fish for Brsakfast.-Fish is generally very
acceptaple Tor breakfast. affording a well
come change from the stereotyped chops
steak or eggs. Fresh fish is sometimes diff
cult TO get, especially in the country but
there Is now wide range of salt and
smoked ones to choose from.
Smoked Sturgeon.-Take a slice of stur-
geon, for instance. Bake II until the skin
oraekles. ssrve with a maitre d'hotel sauce
lemon. Accompany with smoking hot.
mealy baked potatoes.
Broiled Salt Mackerel.-Soak In cold water
over night to freshen. In the morning
wipe dry, brush over with olive oil and
broil over clear fire. Put on to a not
platter and cover with a dressing of melted
butter. minced parsley and lemon. Serve
with grilled sweet potatoes,
Kedgeree of Smoked Haddock.-BoiI en-
ounce and half of rice in lightly sailed
water, remembering that the paddock Itself
is salt. Scaid the fish, remove skin and
bone and fake up the flesh Melt two table,
spoonfuls of butter in a saucepan, add the
rice. fish. the chopped white Of q hard
boiled egg. a little minced parsley and just
a dash OF cayenne or paprika. When
smoking hot arrange on hot dish. dec
crate with little parsley and ths yolk Of