Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1916-11-17
S EXCHANGE MATTERS OF INTEREST TO FEM
HOUSEHOLD HELPS.
wsvs IN Serve Cereals


TToT cereaIs-cornmesl, oatmeal. farins-
II eto.-ars on most breakfast tables dur
ing cold weather when we need these heat
ing foods But they grow monotonous All
too soon, especially TO the younger members
of the family, and so the homemaker nnus
II necessary to ring a few changes IN the
method Of cooking and serving 10 tempt
the morning appetite.
Tbsre are a few small hints that help
10 make perfect oatmeal, but which are
not always observed. In the first place
the water should always poil fast before
the oatmeal ia added, and then the oatmeal
must be stirred in slowly. not dumped IN
all at once. as this ls likely to make the
dish uneven and iumpy. The dish should
be stirred continually for about fifteen min
utes after the oatmeal In added, and, while
II may be ready to eat at that time, IL
should be remembered that the longer oat-
meal is cooked the softer is the grain ana
the better is the flavor with hreless
cooker tho method ls simple. Place the
dish in the freless over night after the
preliminary fve-minute boiling.
The serving of mushy cereals like corn
meal. farina or oatmeal should be watched.
Although II is the custom In many families
TO serve cereal in deep dishes and even
in small bowls. this really detracts from
tho appetzing appearance of the dish. IL
served in shallow dishes instead, II VIII be
much more attractive and there will he calls
for second helplngs instead OF the half-nn-
shed bowls being left.
Farlna should be prepared by stirring
two tablespoonfuls of farina In one cup
ful Of boiling salted water in double
boiler. After fifteen minutes Of boiling.
one cupful of milk is added and then the
dish is boiled for fifteen minutes longer.
Cornmeal is prepared like oatmeal, the
meal being added to boiling water very
slowly and stirred we'll constantly to pre-
vent any Jumping. Hero are few sug-
gestions for varying the usual plain
boiled breakfast cereal:
Measure the partly cooked cornmeal and
add two tablespoonfuls of grated cheese to
each cupful OF cornmeal. Mix and bake
in oven twenty minutes
FARINA BREAKFAST PUDDING
One tablespoonful OF farina, one cupful
of milk, one tablespoonful of sugar, one
teaspoonful of vanilla, one egg, dash OF salt.
Scald the milk, add the farina and stir
until smooth and thick. then add salt and
sugar, cover and cook half an hour just
before removing from the fire add the
beaten egg and the vanilla.
This dish can be made the day before
II is used Pour the mixture into little
cups or ramekins dipped in cold water and
allow them TO become cold. Serve with hot
milk or with cream and sugar.
A good leftover hot breakfast dish can
be made by utilizing leftover cold meat
and oatmeal of the day before. This dish
must be prepared partly the night before,
by putting leftover oatmeal In small
ramekins or custard cups TO grow firm. In
the morning, remove the center OF the oat-
meal In each ramekn, mix the mixture in
the center OF ranekin again and put in n
hot oven until slightly Drowned on top.
This can be served with cream sauce II
desired.
TABLE FOR COOKING CEREALS
Kind Quantity Water Time
Steam cooked and rolled
Quaker rolled oats. steam IA OUT"
cooked and rolled
wheats .............. IN POM