Evening star., 1924-09-26
Sausage and the Cereals
Other Food Materials Which Make Up the Bod,
Building Supply and Satisfy the Taste-Five
Groups for Housewife to Consider.

Fried cereal is one of the day-after
/ joys in food, like the day-after turkey.
| Oatmeal is especially good and makes a
| good breakfast cereal-bread. replacing
these two foods. Cut it in thin slices,
roll in -four and brown in butter or
bacon fat. Serve with brown sugar or
maple sirup.
The oatmeal cooked in the fat from
the sausage and served with the meat
has delicious havor making 1t re-
semble scrapple, although cornmeal
should be used for regular scrapple,
of course.
Such fried cereals are not only for
breakfast. They make splendid
luncheon dessert. and when well
seasoned with salt and little sage,
thyme or a mixed poultry seasoning,
and served without sweet sauce.
they may accompany roast meat in
place Of Yorkshire pudding or corn
fritters, or, in place Of sauteing. the
mush may be put into shallow baking
pan, brushed with bacon or sausage
fat, and baked in the oven until brown
and crisp. Serve as a stuffing baked
outside of the meat. Such baking
diminishes the time of steamins the
cereal, as it is counted on the grand
total
Fried or baked savory cereal. with
d
entree. or the sauce may be curry or
olive or brown and spicy. Wor-
cestershire cheese sauce would be
delicious.
Sausages and cereals are capable OF
great variation. While the season is
on, use and enjoy them often, not
in the same old way, good as it is,
but in many new ways.
Cakes Made Without EKEs.
Molasses Sponge Cake.-Mix to-
gether 1la cupfus of sugar, l cup
full of molasses, Il cupful of short
ening, l cupful of hot water. 21a
cupfuls of flour, II a teaspoonful OF
salt, y a teaspoonful of soda and L
tea spoonful of cinnamon. Bake in
rather thin sheet for about half an
hour. When cool frost with pow
dered sugar wet with a little milk
and favored.
Pork Cake-Use l pound Of entirely
fat salt pork, free of rind. and grind
SO fine it is like lard. Over this
pour l pint of boiling water, let cool,
then add cupfuls Of sugar, cup
fuls of the best molasses, 1 pound
of seeded raisinS cut in two, \
pound of citron, / pound of nut
meats, spice to taste, cupfuls OF
-four and 1 level tablespoonful Of
SOFA. MS Will Iudhe lOdNCS, duu
keeps well.
California Cake-Beat very light 8
cupfuls of sugar and l cupful of but
ter. Then add / pint of thick sour
milk in which l teaspoonful of soda
has been dissolved, l pint of flour and
/ pound of raisins over which l
extra cupful of -four has been
sprinkled, 1 teaspoonful of cinnamon
and l teaspoonful Of nutmeg. Bake
in very moderate oven.
Quickly Prepared Dishes.
Very good dumplings may be mixed
up fifteen minutes before serving,
simply with water and -four, salt and
baking powder to be dropped from
spoon into a stew or pot roast.
Three level teaspoonfuls OF baking
powder to two cupfuls of -four is
the right proportion.
II you have several vegetables on
| hand. but scarcely enough Of each to
go around, mix two Of them together.
Corn and tomatoes make a good mix
ture if thickened a little with -four
and milk and seasoned with plenty
of butter and salt. Peas and carrots
are a well known combination. They
need a thick cream sauce and good
seasoning. Potatoes cut into small
pieces go farther and serve nicely if
cooked with peas or string beans and
served with a cream dressing. Either
fresh or canned vegetables may be
used to advantage.
A can of cold spinach may be used
to help out on the salad course, as
a spoonful served on the lettuce or
vegetable salad will permit several
more dishes to be made. 1t the salad
is sweet, a half of a home-canned
pear or peach on each plate and a
spoonful of marshmallow whip will
serve the same purpose.
A very good dessert may be made
in ten minutes from a box of pre-
pared gelatin and a can Of con-
densed milk. Make the gelatin as
directed, pouring hot water over the
powder Use half again as much
water as directed and allow to heat
on the stove to the boiling point. A
little lemon juice with a tablespoon
full of sugar adds to the taste con-
siderably. Rub two tablespoonfuls OF
cornstarch smooth in a little water
and stir into the boiling gelatin un-
| til it is thick. Cook for several min
utes to avoid the taste of uncooked
cornstarch and pour out. Make hot
custard sauce out of the condensed
milk diluted twice. with sugar and
favoring to taste, and one well beat
en- egg Serve the pudding and the
sauce hot.