The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1925-02-09
MAKING USE Of
LEFTOVER !.
CEREALS
Expert DeVises Several Tasty
Recipes From Unused
Breakfast Dishes
By STELLA ELIZABETH DELAND


Cereals are especially the fuel
foods of the winter and nearly
every household INDUCES in them
for breakfast quite frequently. Per.
haps because it is difficult always
to estimate the exact quantity re-
quired we often have cereal left
overs which fors the want of know
ing what to do with them even
tually find their way into the gar
bage pail In experimenting in
ways and means of utilizing these
left.overs I have devised the fol-
lowing recipes which / have. found
very successful.
Cream of Wheat Cheese Pudding.
Into two cupfuls of cooked cream
of wheat stir two eggs, half a tea
spoonful of salt, and two cupfuls
of milk. Then, shave quarter Oh
a hound of American cheese, ana
stir two.thirds of it into the mix.
ture and turn it into a 'buttered
baking dish. Decorate the top with
the remainder of the cheese and
bake in your electric range oven
for thirty minutes at 400 degrees
Fahrenheit.
Chocolate SouffIee.
> Z
Mix three.quarters Of cupful of
cooked cream of wheat with one
third of cupful of milk. three.
fourths of a cupful of sugar, the
beaten yolks of three eggs, and
half a cupful of shredded cocoanut.
Then over low heat on your
electric range melt one and one
half squares of chocolate and a
teaspoonful of butter. Season with
vanilla and. stirring constantly. add
this to the other mixture. When
thoroughly mixed fold in the stift.v
beaten whites of three eggs. pu9
In a buttered bake dish and bake
In the electric range over for tweIi
ty.fiye minutes at $50 degrees
Fahrenheit Serve with cream
sauce.
Oatmeal Mullins.
Mix together a half a cupful OF
cooked oatmeal, half q teaspooniui
of salt. two tablesponfuls of melted
butter or shortening, one beaten
egg and one-half cupful OF milk.
Then sift together a cupful oFflour,
four teaspOonfuls of baking powder
and half a cupful OF corn meal.
Add this to the oatmeal mixture,
beat it for five minutes, and then
pour 1t into CREASED muffin tins
and bake in your electric range
oven for thirty minutes at 400 de-
grees Fahrenheit.
Oatmeal GriddIe Cakes.
into a cupful Of boiled oatmeal
stir a cupful OF milk, tablespoon
full of melted shortening. tea
spoonful of salt. one well-beaten
egg. a cupful of sifted flour and
two teaspoonfuls OF baking pow
griddie of your electric grill or
table. stove. Turn only once.
For rice griddIe cakes substitute
rice for oatmeal and follow the
other directions precisely.
Relocating Rice.
To reheat breakfast rice to be
served at dinner or lunch in place
of a Vegetable as an accompani-
ment for a meat dish, place the rice
In q double boiler adding a little
boiling water and heat for fifteen
minutes over a heater unit of your
electric range. Or. hiring a pot half
full of water to the boiling point
over high heat. place the rice in
a colander or large strainer and
steam it over the boiling water for
five minutes.
Rice Waffles.
With a cupful of boiled rice mix
one cupful of flour. half teaspoon
full of salt. a tablespoonful of sugar.
two teaspoonfuls of baking powder,
the beaten yolks of two eggs, two
tablespopnfuls of melted butter and
one and one-half cupfuls Of milk.
Fold in the white Of egg which has
just been beaten stiff. Heat your
electric waffle iron for ten minutes
before the first waffle is put in to
cook and allow three minutes for
coking each waffle. Make them d.
rectly at the table. Serve for
breakfast or dessert.