Evening star., 1930-06-27

| tisements. Have the bowl of batter anc
your electric waffle iron on a waiter
on the breakfast table and you car
make the waff1es as you need them.
Light Cereals.
In the matter of cereals, instead Of
keeping a big supply of one kind or
hand all the time. buy half dozer
smaller packages of various kinds anc
use them alternately. Don't get into
the habit of serving the same cerea.
every morning. Variety at breakfast
| is more important than variety at any
other meal Cereals which need cook
| ing can be started on the stove the
night before and then put into a fire.
less cooker to be ready the next morn
| ing. The ready-prepared cereals are
a great help in getting quick break
! fast, for they need only to be heated
| in the oven for few minutes before
serving.
Different cereals combined in cooking
| or IN serving give quite different results
as bran stirred into oatmeal, for in
stance. Crisp corn, wheat, or rice
flakes or puffed wheat added to wheat
| cereals after cooking change both tex
ture and flavor. Serve cereals in differ
ent ways, cooking them sometimes in
| milk, sometimes with fruits, such as
figs, raisins or apples. Sometimes serve
them cold as a mold, with fruit sauce
instead of milk.
Serve cornmeal mush hot with milk,
butter, or sirup, or cool and cut in slices
and fry. For change add half cup
tul of ground cooked meat to two cup
fulS of cornmeal mush, or add half a
cupful of grated cheese to two cupfuls
of cornmeal for a hearty dish, or add
half cupful of tomato sauce and one
chopped sweet green pepper. Hominy
gritS may be used in place of the corn
meal for a change. Cornmeal mush
c1ally with flgs and dates. When pre-
pairing such fruit for use with the mush
it usually is necessary to soften it. This
could be done by washing the fruit and
then heating 1t in a slow oven. The
water remaining on the fruit is alb
sorbed and the fruit is softened and
also dried on the surface.
Serve Fruit.
The day is not started right without
fruit for breakfast. A dish of prunes,
a glass of orange juice, half a canta-
loupe, or some other fruit, should be in
cluded. The fruit which is seasonable
and therefore cheapest should be used
most frequently, varying the way of
serving or comining with other fruits.
Chilled sliced oranges, Stewed dried
oPAASOOo dLld cOI dWUCII1SS dIlU are
good hot-weather fruits. The fruit that
is served should be cold and tart.
Grapefruit Juice or grape juice, set in
crushed ice, serves as both beverage and
fruit.
For fresh pineapple there is a new
service. Choose fruit so ripe that one
of its leaves can be pulled with the
gentlest of pressure. The aroma must
be apparent as the leaf is pulled. This
is an almost infallible guide to the
properly ripened fruit With a sharp
knife cut the fruit in halves lengthwise,
then cut out the cores. Allow half a
pineapple for two servings. With two
silver forks scrape down the pulp from
the sides, working as close to the skin
as possible. Shred the flesh of the fruit
into fine eating portions. Every particle
OF juice and flesh and flavor is then
usable. Serve on a bed of ice or cool in
the refrigerator.
Cantaloupes should be ripe and thor
oughly chilled before being served Wipe
the melons, cut them in halves, then
remove the seeds and stringy portion.
If the melons are small, serve one-half
as a portion and put crushed ice in the
cavity. If large, cut in sections. Serve
with powdered sugar or salt, as prefer
red. Watermelon should be ripe and