Evening star., 1932-01-01
Cereals and Cost of Food
Use of Fireless Cooker May Be Found Advanta
geous-All Types Should Be Kept in Jars
Tightly Covered-Rice as Cereal.

LAIN, uncooked cereals usually
cost less than the partially
cooked preparations, and the
partially cooked ones cost less
than the ready-to-eat kinds.
The coarse uncooked ones need longer
cooking than the partially cooked kinds,
while the ready-to-eat kinds need no
cooking, or only enough to make them
warm and crisp. If a fireless cooker Is
used, uncooked cereals may be easily
and economically cooked. If gas, cleo
tricity or liquid fuel is used, and 1t is
a matter of economy to plan for as
short a use Of the stove as possible, 1t
NAV be cheaper to use steam cooked
ones. In light housekeeping, however,
the convenience Of the ready-to-eat
preparations often more than compen-
safes for their high cost.
When economy is especially needed
the lower priced cereals should be used
as freely as they can be without making
the diet one-sided. Take particular
pains when cooking and sailing the
fower-priced breakfast cereals. The
same rule applies to such foods as
hominy, boiled rice, or macaroni, usually
served with meat or other protein-rich
food at luncheon, dinner. or supper.
Cereals are often unpalatable because
Improperly cooked and then served with
milk instead of thin cream. Many OF
the prepared cereals on the market are
only partially cooked. To have the
cooking complete requires more time
than is stated in the directions on pre-
pared packages. Mix, cream, butter,
sugar or sirup often added to break
fast cereals when they are eaten, ana
makes them more palatable to most
persons The materials also add to the
Lee CF fha IuhOln dish 100
much sugar or Sirup should not be
used, especially by children, as 1t might
spoil their taste for other important
foods. All cereals are more appetiZing
If served with baked apples, apple sauce,
stewed prunes, chopped dates, or other
fruit.
CornmeaI Made Appetizing.
Cornmeal costs much less than wheat
-four and is high in fuel value for the
body. but does not supply as much pro-
tein or mineral matter for building us
sue as some other cereals do unless 1t
is cooked with other nourishing foods.
Fried cornmeal mush or cornmeal PAN
cakes made with very little wheat -four,
cornmeal Goldfish cakes, cornneal scrap
ple or cornmeal cooked with meat, nsh,
cheese. eggs or milk will supply nour-
fishing dishes for hearty courses.
Long. slow cooking should be used
for cornmeal, as this makes it digestible
and improves the favor. To keep 1t
from becoming lumpy when cooking
sift it slowly into rapidly boiling water
to which a little salt has been added,
stirring constantly all the time, or
moisten the cornmeal in cold water De-
fore adding it to boiling water;
On account of It's lack OF gluten
cornmeaI cannot be made into light
and porous breads except by the adoi-
tion of eggs, or wheat, rye. graham or
gluten -four, or in some similar way.
Dishes made with cornmeal are llkeiy
to be more tender than those made
with wheat. For this reason the use
of small amounts Of cornmeal in max
ing such foods as wafies and dough-
nuts is to be recommended.
Cornrneal Griddle Cakes.-Str one
half cupful Of cornmeal and one-hat
teaspoonful of salt with one-hah cup
full of cold water, then gradually STIR
it into one and one-haH cupfulS OF wa
ter. boiling 1t over quick nre. CON
tinue to stir and boil for five or six MIL
lltes. then let 1t cook In double boiler
for, 20 minutes. Stir In three--fourths
cupfuI Of cold milk and turn into
mixing bowl. Add the beaten yolks OF
two eggs, one tablespoonful OF butter
or other fat, one cupful of white -four
sifted again with three level teaspoon
fuls Of baking powder and the whites
of the eggs beaten stiff. Bake at once
on a hot griddle. This recipe viii make
about 40 small cakes.
Although large quantities OF cereal
foods may not seem attractive II served
alone, they may be made very appetiz-
ing If combined with small amounts OF
more highly favored or seasoned foods.
A well seasoned soup may lead to the
eating Of large quantity Of bread. A