The Washington times., 1937-01-05

and barley are few. Many novel
recipes can be borrowed from
foreign countries for their use in
quick breads and cooked porridge.
The prepared breakfast foods
are used for the most part in our
own country.
In Scotland, the oat has attained
four-Star success rating. There
the coarsely ground oats are made
into a haSty pudding and served
with milk or broth as a porridge.
The barley was known from
early history. In Rome the barley
was mixed with linseed meal,
coriander seed, and salt and made
into mush.
The wheat Is also very old
member of the cereal family. When
you eat toast for your morning
breakfast, remember that ancient
Egyptians also knew of this cereal.
The corn was first used here in
America, by the Indians, and when
discovered by Columbus seeds of
the plant were taken to the con-
tinent.
RULES TO OBSERVE
There are rules to follow in max
ing a cooked breakfast food that
will be enjoyed by the family. The
consistency should be firm and
smooth. For wheat such as cream
of wheat wheatena, use parts
! of water to each part of cereal and
add teaspoon of salt to the water
for each cup of cereal used.
For rolled oats, use only two
parts of water to each part OF
cereal. For cornmeal use three
parts of water to each part of
cereal. Rice depends on its age
but the usual rule is one part OF
rice to four parts Of water.
In making the cereal, measure
the boiling water in the top part
of the double boiler, add the salt,
and as it boils up, add the cereal
slowly. Cook on top of the stove
for three minutes then set in the
lower part of the double boiler and
cook until well done. The cereal
does not need to be stirred after
the first few minutes and it is best
to cook with a lid on to prevent
loss of water in cooking.
There are many breakfast
dishes made from cereal that are
traditional in various parts of the
country. One of these is Scrapple.
SCRAPPLE
cup of cornmeal
2 cups of ground pork
/ cup of ground beef
teaspoon of sage
quart of water
soup bone and meat
2 teaspoons of salt
Make a broth by boiling the
soup bone and meat in the water.
When we'll favored. pour off three
cups of the broth and add to this
one cup of water Add the sea-
sonings, the ground meats and
stir in the cornmeal. Cook about
35 minutes. Chill. Then cut in
slices and fry.
Breakfast hot breads are always
good. These, of course, are made
with a cereal base, so are classed
as energy foods.
Coffee cake is favorite with
many German families. This
recipe is raised with baking pow
der and is favored with raiSinS.
RAISIN COFFEE BREAD
2 cups of flour
3 teaspoons of baking powder
% cup of sugar
l egg
% cup of coffee
y cup of raisins
3 tablespoons of butter
Salt
Sift the dry ingredients. Beat
the egg. Combine dry ingredients
alternately with the coffee. Add
the chopped raiSins and melted
butter. Pour into a flat creased
baking pan and bake an hour in a
moderate oven.
RAISED BREAKFAST ROLLS
31a cups of bread flour
cake of compressed yeast
2, tablespoons of lukeWarm water
teaspoon of salt
"a cup of scalded milk
l egg
" cup Of sugar
IA cup Of butter
Grated rind and juice Of one-halt
lemon
Dissolve the yeast in the luke
warm water. Add the salt and
one-half of flour to the milk. Add
the yeast and let rise until double
in size. Then add the beaten egg,
the sugar, melted butter, and the
lemon rind and juice. Beat in
the rest of the flour.
The dough should now be stiff
enough to knead. Knead until
elastic. Place in a creased bowl
and rub the top with shortening
Let rise to double its bulk. Then
place in baking dish, brush
with melted butter. top with
brown sugar, flour, and butter
crumbled together. Let rise to
double it's bulk and bake in a
moderate oven for 80 minutes.