Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1919-09-28
by MRS. VI. A. WILSON.


iCopyright, 1919. by Mrs NJ. ~. Wilson.1
The children are back to school. and
thcy have settled down to their studies.
Chilly mornings and evenings tell us
that the late harvest days are fast ap-
proaching and. rs these days quickly
speed by. that autumn is here and win
ter looms very short distance away
Chilly mornings and evenings mean
that from now on the body viii require
additional heat and energy foods. For
this reason we VIII replace the cereals
in the morning meals that were so
easily discarded in the late spring and
summer
Splendid variety may be provided by
serving wheat, barley, oatmeal c,i
These cereals should be thoroughly
cooked, for you know that starchy
foods. especially cereals. are seldom
chewed sufficiently TO make them d.
gcst properly.
The first process of digestion of
starchy foods starts in the mouth,
where. II they arc properly chcwcd.
the saliva acts directly upon the starch
content, turning IL into an invcrt
sugar. After being swallowed 1T en-
tors the stomach, where ii is mixed
with the various digestive juices, and
AZ the end OF thirty minutes II is passed
into the intcst!ncs. where the hnal
processes Of digestion are now com
pletc.
Poorly or careIcssly cooked cereal
FOODS are very often the cause OF many
intestinal disturbances. SO II for amy
reason you are unable 10 thoroughly
cook The raw cereals IL Is wiser then
10 serve some thing else.
Cereals require at least two hours
cooking. and IL ~ very much more sat
isfactory II they are prepared over
nisht in the hreless cooker or the
double boiler on the back Of the range.
Cereals prepared in this manner VIII
furnish maximum amount OF nutri-
ment At minimum cost Try serving
corn and whole wheat Inush for variety.
How TO Prepare nrcnkfnat Cereals.
First grease the bottom Of the kettle
with shortening and add suttcient
water. allowing from Two thirds 10 one
cup OF water for each service. Bring
the water TO =. BON and then add one
teaspoon OF salt for one quart or
Dortion thereof. Now. when the water
is boiling and one and one-quarter
cups Of oatmeal ana stir and cook until
thick. Cover closely and set back on
range, where Il WI cook slowly over
For variety try serving crushed and
sweet apple sauce, swcetcned thin
cream sauce. cooked dried fruits.
swectened or frui; whip made from
one glass OF Jelly,
White OF one egg.
Seat, using dover eggheatnr, until
the mixture is = thick. creamy white
mcr!nguc.
\ SUGGESTIVE: WEEKLY MENU.
Sunday-Brrnkfast $3.50.
Baked Apples
Cereal and Cream
Broilcd Liver and Bacon
Dinner, 4:3o.
olives Radishes
Oyster Canape
Potagc Solferino
Filcts OF Beef a Ia RIA
Mashed white Potatoes Caul!fower
CucuTbcr Salad
Sweet Potato Pie Coffee
Oyster Campo.
Allow two medium sized oysters for
osch service. Prepare Anger widths
OF toast Mince very anc.
one small onion,
Now place one tablespoon OF butter
in frying pan and add the, well
drained oysters free from bits Of shell
Cook for Two minutes and then l:fi
10 buttcrsd toast. Sprinkle with
finely minced onion and parsley. lew
drops Of lemon juice and busting OF
salt. Sprinkle We'll with paprlka and
then serve.
Potage Soifcrino.
Wash n TnediuDl-siZed soup bone and
place in deep saucepan and add
Two quarts OF cold water,
One half cup o: chopped onions.
one Glove,
one ailSplCe,
one fageot Of soup herbs
Bring 10 = boil and cook slowly
This usually requires about one and
thrcc-quart,rs 10 TWO hours. Now add
three cups Of stewed tomatoes. COOK
Tor ten minutes and then turn into
sieve and rub through the cooked
vegetables. and then return TO the
one cup OF nnc!y diced carrot
one .alf cup OF string beans. cut in
TINY bits.