Perth Amboy evening news., 1923-11-01
IHot Cereals, Ideal
For Breakfast Dish
Says Sister Mary

There is no breakfast dish that
sticks to the RIBS quite like a good
hot cereal with
The ready-to-eat cereals are all
very well with fruit and sugar and
cream on a warm summer morning,
but when there's a nip in the air a
dish of steaming oatmeal porridge or
mush is needed to make a hearty
breakfast.
There is no more nourishing, mus
Gle building food at so reasonable a
price possible to serve. The grains
themselves are composed chiefly of
starch and carbohydrates with some
water and mineral content. Wheat
and oats contain some protein. The
cream or milk furnishes fat and pro-
tein, making the whole dish a nearly
perfect food.
There are n or two points worth
remembering when cooking cereals.
First, always cook them in boiling
water. This means rapidly bubbling
water, not just steaming or bubbling
on the bottom of the pan.
Second, add salt to the water be-
fore adding the cereal.
Third, all raw cereals must be well
cooked. An hour or longer is re-
quired no matter what the directions
on the box suggest. Only by the long
slow cooking of grains is their sweet
ness and d~igestibility fully developed.
a double boiler is excellent for this
purpose.
Sift the cereal to be cooked into
three times its bulk of boiling water.
Allow one teaspoon salt to three
cups of water. Cook directly over
the heat, stirring to prevent Jumping
for 10 or Is minutes. Then put into
boiling water in the bottom of the
boiler and cook for half an hour or
longer.
The cereal should be covered
tightly. Fill up water pan with boil
ing water and let stand over night.
In the morning reheat and serve.
The heat of the cereal and the boil
ing water continue the cooking pro-
cess after the fire is extlnguished.
Any leftover cereal can be used
in puddings or cut in thin slices and
fried.
II you have no double boiler or
f~ireless cooker try baking the oat-
meal the night before.
bdkeu Oatmcal
One cup coarse oatmeal (not
rolled oats), 4 cups rapidly boiling
water, l teaspoon salt.
Slowly stir the cereal into the
sailed water. Cook is minutes. Turn
into a buttered pudding dish and
bake in a moderate oven for two
hours. In the morning put the dish
in a large pan of warm water, bring
| IN tho hpi1in1 nAiok ,,,J Jroa. IL
mering until thoroughly hot. The
length of time required will, of
course, depend on the shape and size
of the dish.
Old-fashioned oatmeal requires
more water than rolled oats.
Do you ever add raisins or dates
to the breakfast cereal? They con-
tribute both to the nourishment and
palatableness of the dish.
Oatmeal porridge is a change and
is specially good for children.
Oatmeal Porridge
One cup rolled oats, 3 cups boil.
ing water, 1 teaspoon salt, 1 cur
milk, a cup stoned and chopped
dates or raisins.
Cook oats as suggested in double
boiler. Rub through a sieve. In tht
morning add milk heated t o the boil.
ing point. Do not allow milk to boil
Cook over boiling water, stirring Wig.
orously until perfectly blended. Add
chopped fruit and serve with thin
cream.
The long cooking of the oats brings
out their natural sweetness and the
addition of the sweet fruit makes
added sugar unnecessary.
Copyright, 1928, NEA Service, Inc.)