Brownsville herald. [volume] (Brownsville, Tex.) 1910-current, 1929-02-28
Cereal Recipes,
Cooked and
Knocked


AVAAs
"HE large number OF cereals on
the market, cooked and un'
cooked. make II possible tc
nerve them in great variety. The
dalntier kinds are specially good for
nursery use. The others may be com.
bined with other foods in a number
OF attractive and unusual dishes for
luncheon as well as breakfast, even
as desserts, Take cornmeal mush.
or "hasty pudding" as old-fashioned
people used TO cali II. II may be
served hot with honey and butter,
moulded with chopped raisins. and
served cold with cream 1t can also
be sliced and fried TO serve with
bacon. made into waffles with the
needed additions. or pancakes, or
made into dumplings 10 serve with
stew. All these dishes from one
foundation shows what can be done
with this and others equally versa
The general rule TO follow in cook
Ing the heavier cereals like wheat,
harley. coarse hominy. coarse cat.
meal. Ia four cupfuls OF water to
one oupful Of the cereal. Directions,
for serving all cooked cereals are
ON the packages.
Oatmeal Jelly.
Soak a cupfui OF oatmeal over
night In enough cold water to cover
deeply. In the morning add boiling
salted water, 10 cover deeply. and
boil four hours, or longer until IL
is transparent and jelly-like in ap-
spearance- Add water as needed to
Skeep II well covered and stir as lit
tile az possible. When done turn into
wet individual moulds. When cold
and set. turn out ana serve with
Sugar and cream. Or with hot honey
10 which add a lump Of butter, a
tablespoonful OF chopped nuts. the
same OF raisins. and tho juice OF half
q lemon. This makes q very nc.
.eeptable dessert.
Farina with Custard.
Make the usual four egg boiled
custard and set 10 chill. Soak a cup
full OF farina in enough water TO
cover. for three hours. then add
eeltad water and cook about a half
hour. or a little longer. IL there is
ifinie. Cook It rather dry. add q lit
Ge salt. q rounded tablespoonful Of
BUTTER, a tablespoonful OF sugar. and
cool slightly. Serve semi-warm with
the custaxd used - q sauce. This
smnros o good nursery dessert.
!. Oatmeal F1ummery.
This was a favorite breakfast dish,
- Is said. Of Queen Elizabeth. Soak
one and q half cupfuls OF fine oat-
sfmeaf with enough water to cover
deeply for twenty-four hours. Drain
off the water and cover again and
fstsep twenty<our hours longer.
Strain through a fine sieve. and salt
and boil an thick as mush, stirring
constantly. Add two tabiespoonfuls
OF sugar. salt to taste. and two table
~epoonfuls OF orange flower water.
Serve In deep with heavy
ream
Cracked Wheat Mush.
Butter the inside OF the double
boiler well and put into Il four cup
.fuls OF water ana n quarter tea
spoonful OF salt. Bring to boiling
point, then stir In a cupful OF
Cracked wheat that has been well
washed. Boil gently for three hours.
Serve bot with cream and sugar. or
honey.
Fried Cereal Cakes.
Cook down any liked cereal as dry
ms possible. s with n little sugar.
salt. pepper. and n little butter. also
Juice OF n large onion. Shape into
small cakes with well-floured hands.
LAY on a fioured plate and dust with
flour. When ready. fry a delicate
brown on both sides and serve with
,broiled bacon or ham. Or dish on
n hot platter and put n poached egg
ION top OF each cake. then garnish
with thin slices OF broiied bacon.