Evening star., 1933-01-06

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unpalatable because improper
N " cooked and then served with
- milk instead of thin cream.
Many of the prepared cereals
on the market are only partially COOK
ed To have the cooking complete re-
ouires more time than is stated IN the
directions on prepared packages. All
cereals are more appetizing II served
with baked apDles. apple sauce, steweo
prlnes, chopped dates, or other 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
into small moldS or cups that have
FIRST been wet with cold water, turn the
cereal out on the breakfast plate, and
surround with seaSonable fruit or
steWed dry fruit. II you wish 70 serve
nodded cereal hot, first stand the molds
lu hot water for Is minutes, or place
them In q steamer for 10 minutes.
Turn out and serve hot with thin cream
and very little sugar, or with crushed
or stewed fruit.
The best way to make cornmeal
muSh is to cook it in a double boiler,
then no stirring is necessary Use one
cupful of dry cornmeal with four cup
fuls of boiling salted water. Allow the
mush to heat slowly, cooking for half
an hour or longer, or until thick
enough. Just before serving as a ce-
real, remove the top of the double
boiler from the lower part and boil the
mush for about three minutes. Serve
with figs or dates, or form into cakes
and fry. 1t is good plan to first pour
It into q dampened mold and leave Tor
some time before slicing for frying.
Whole Wheat Cereal with Cream
Mix one cupful of wheat cereal with
one cupful of cold water. Add to two
and one-haf cupfuls of boiling water
and cook over an open flame for five
minutes. Add one teaspoonful of salt
and cook in double boiler for 40 min
utes. Add half a pound of chopped
dates and pour into molds. Serve with
cream and sugar.
How to Make Good Toast.
The secret OF making good toast lies
IA rather slow, but not too slow, cook
ing. The bread should be cut fairly
thin and held a little way from the
fire. New bread does not make good
toast A loaf one or two days old is
best to use for the purpose. A uniform
browning and appetiZing crispness will
be insured by very gently moving the
toasting fork from side to side. The
edges and the crust must be Drowned
also. Toasted crust is an aid to digeS-
ton If masticated thoroughly. Toast
Drowned in the oven is apt to be hard
and burned because not closely watch
ed. Electric toasters are good If close
1y watched. When making toast on a
gas cooker, constant turning of the
slices will insure a uniform brown
ing.
Cheese French Toast.-Make sand
wich of creamed cottage cheese on but
tered bread. Dip both sides of the
sandwich in egg which has been beaten
with milk and fry in butter. Cut
crosswise and serve with spoonful OF
grape jelly In the center.
Cinnamon Toast-Slice half a loaf
Of bran bread or whole wheat bread
about half an inch thick Cut circles
with small baking powder can. Blend
half q cupful Of sugar with one-fourth
cupful Of butter and one teaspoonful Of
cinnamon, mixing thoroughly to the
consistency Of a thick paste. Spread
each circle with some Of this, topping
of with finely chopped walnuts.
Use All Bread Crumbs.
II your bacon is not plentiful, you
can stretch the dish by dicing stale
bread and frying with it. The break
dbSOIDCo tIlC 1dI anu dCHu1I CO q DdSO1l
taste.
You can stretch creamed chicken.
Cut off the crusts from a small loaf of
stale bread scoop out the inside until
about half an inch of wall IS left, butter
it all over, set in the oven until a light
brown, then fill it with the creamed
chicken.
Bread crumbs in the proportion of
half a cupful to a pound of chopped
meat will also help you to make your
meat loaf or croquettes go farther.
Dice some potatoes, cook until half
done, then add an equal quantity OF
diced stale bread.
Fine bread crumbs may be used in
stead Of -four for thckening gravies.
They add flavor, and there is no danger
of big Jumps. They may also be used
in thickening all kinds Of soups
Scalloped dishes of fish or vegetables
are appetizing and are good way to
use up bread crumbs.
Bread crumbs may be substituted for
-four in bread making. Take some we'll
dried crumbs and. soak them until soft.
When dry, crumble them lightly. They
are then ready to be used in place Of
half the -four in the bread.
Add little milk to the eggs for
scrambling, and as soon as they are set
put in some finely. crumbed bread, ex-
cluding the crusts. The crumbs add
nghtness and. the dish will go farther
by the process.
Stale brown bread cut into small
squares. lightly Drowned in the oven,
and eaten with sugar and cream, is a
good substitute for a cereal
Bread cut up in small squares before
being toasted is delicious served in
soup, instead Of crackers Served with
sugar and hot milk, the squares make
an excellent dish for children.
The secret of success in cooking eggs