Page:The Boston cooking-school cook book (1910).djvu/121

 Steam-cooked and   } rolled wheats,   } Old Grist Mill,  }    1 cup          1-1/4 cups      20 minutes Rye Flakes,      } Pettijohn's, etc. }

Rice (steamed)          1 cup    2-3/4-3-1/4 cups   45-60 minutes (according to                                  age of rice) Indian meal             1 cup          3-1/2 cups       3 hours Vitos                   1 cup          4-1/2 cups      30 minutes

Wheatlet,          } Wheatena,          } Wheat Germ,        }    1 cup          3-3/4 cups      30 minutes Toasted Wheat,     }

Oatmeal (coarse)        1 cup              4 cups       3 hours Hominy (fine)           1 cup              4 cups       1 hour

Oatmeal Mush with Apples

Core apples, leaving large cavities; pare, and cook until soft in syrup made by boiling sugar and water together, allowing one cup sugar to one and one-half cups water. Fill cavities with oatmeal mush; serve with sugar and cream. The syrup should be saved and re-used. Berries, sliced bananas, or sliced peaches, are acceptably served with any breakfast cereal.

Cereal with Fruit

3/4 cup Wheat Germ 3/4 cup cold water 2 cups boiling water 1 teaspoon salt 1/2 lb. dates, stoned, and cut in pieces

Mix cereal, salt, and cold water; add to boiling water placed on front of range. Boil five minutes, steam in double boiler thirty minutes; stir in dates, and serve with cream. To serve for breakfast, or as a simple dessert.

Fried Mushes

Mush left over from breakfast may be packed in greased, one pound baking-powder box, and covered, which will prevent crust from forming. The next morning remove from box, slice thinly, dip in flour, and sauté. Serve with maple syrup.