Evening star., 1932-01-01

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smoked, or small quantity Of cheese,
| may be used to flavor fairly large dish
of rice or macaroni.
If you wish to serve nodded cereal
hot, first stand the molds in hCt water
for is minutes, or place them in a
steamer for 10 minutes. Turn out and
serve hot with thin cream and very
little sugar, or with crushed or Stewed
fruit.
Cold nodded cereal Is a welcome
change at the breakfast table and the
addition Of fruit makes it an attractive
and palatable food. Press the cereal
been wet with cold water, turn the
cereal out onto the breakfast plate, and
surround with fruit in season, or steWed
dry fruit.
AS cereals do not keep we'll and para
sites are apt to appear after the pack
age has been opened, it Is economy TO
purchase only a small stock at one
time. Cereals in bulk are cheaper. but
they are not always as clean as those
that are sold in packages. Keep all
cereals in glass jars tightly covered.
Hominy for Breakfast.
Hominy takes long time to cook
and for this reason should be soaked
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quart of boiling water for one-half a
pound of hominy 1t absorbS the water
during the night, and should be put
into pan with another quart of water
and a little salt, be brought to a boil
and then simmered for half an hour
when it can be eaten as q breakfast
food with milk or cream and sugar or
sirup. Hominy grits and coarse hominy,
sometimes called Samp, may be boiled
and used like macaroni AS a substi
tute for wheat breakfast food, use
hominy gritS served with cream and
sugar, butter, Sirup, or fresh or dried
fruit.
Cornmeal Souff1e.-Heat one pint of
milk to the boiling point, then add one
tablespoonful of butter substitute and
one teaspoonful of salt and gradually
sift into this one-half cupful of corn
meal. Cook until of the consistency
Of mush. Remove from the fire and
whip in the beaten yolks of three eggs,
cook for minute longer, and when
almost cool fold in the Stiffiy beaten
whites of the eggs. Add one-fourth tea
spoonful of paprika, two tablespoonfuls
Of grated cheese and a little pepper.
Put into butered baking dish Place
the baking dish in another dish of hot
water in a moderate oven and bake for
30 minutes.
Cornmeal Nodded With Fruit-Take
some leftover cornmeal. If very stiff,
place it in a double boiler, add little
hot milk or water, and stir in a few
scalded dates, figs or prunes. Mold in
a dish and serve cold as dessert with
cream and sugar.
Crispy CornmeaI Mush.
The best way to make cornmeal mush
is to cook it in a double boiler, then
no stirring is necessary. Use one cup
full Of dry cornmeal with four cupfuls
of boiling salted water. Allow the mush
to heat slowly, cooking for half an hour
or longer, or until sufficiently thick.
Just before serving as a cereal, remove
the top of the double boiler from the
lower part and boil the mush for about
three minutes.
Cornmeal mush can be fried either
in deep fat or in a small amount of
fat after having been egged and
crumbed. Use bacon fat for the frying,
as it gives a good favor. Dip each
slice of the mush in cracker dust be-
fore frying and you will find that the
fat viii not splash all over the stove
and the slices will also have broWner,
crisper crust when done than If fried
Ia the usual way. Have the slices hot
when placing them in the frying pan.
They will fry better than if cold. Serve
with butter and maple sirup or other
sirup.
Oatmeal.
Oatmeal contains more fat and more
protein than wheat and only little
less starch. 1t Is very valuable food.
Oats are in the market usually in two
forms, namely, the finely ground oat-
meal and the rolled oats. Oatmeal
makes a good breakfast cereal bread.
Cut it In thin slices, roll in flour, and
brown in butter or bacon fat. Serve
with brown sugar or maple sirup.
Date Oatmeal-To five cupfuls of
boiling salted water add very slowly
two cupfulS Of oatmeal. Stir con-
stantly for a few minutes, then cover
closely. Cook in double boiler for
about one and one-half hours. You
can leave any cereal in a fireless cooker
overnight and it will be ready in the
morning after reheating. Fifteen
minutes before serving the oatmeal add
some dates that have been stoned and
halved This makes a fine breakfast
dish with the addition of cream or rich
milk
Rice as a Cereal.
Some housewives like to cook rice in
double boiler with a rather small
quantity of water. Three parts Of boil
ing water are used to one part Of rice,
and a teaspoonful of salt is allowed to
each cupful of rice. The rice should
be dropped into the hot salted water,
the boiler covered, and the rice cooked
for about 80 minutes. Then the cover
may be removed and the rice cooked
slowly little longer until it has dried
somewhat, or it may be turned into a.
pan, covered, and dried in a hot oven
for few minutes.
If rice is soaked in tepid water until
the grains lose their luster and become
solid white, the time of cooking by any
method can be reduced about one-haf.
Rice that is first washed and then
soaked for an hour in tepid water will
cook In about Is minutes in an open
kettle and in about 20 minutes IN a
double boiler. The grains are very
large and distinct If soaked and then
cooked in large quantity of water.