CEREALS AND BREAKFAST DISHES
Good directions for cooking cereals will be found on each package.
Many cooked cereals sliced cold, dipped in flour and fried, are fine served with syrup and butter.
CORN MEAL MUSH
Wet two cupfuls corn meal in one and one-half cupfuls cold water, stir in slowly three and one-half cupfuls boiling water and one-half teaspoonful salt. Cook at least one hour in double boiler. If cooked in a kettle, butter the inside first, to prevent sticking. Serve with syrup, or sugar and cream.
Cook enough mush to have some left to slice and fry. Dip the slices in white of egg to make crisp.
FRIED CORN MEAL MUSH
Cut slices about three-fourths of an inch in thickness from the cold mush, dip on a plate containing flour, and fry in butter. Serve with butter, syrup, or any desired way.
Cream of Wheat when cooked, may be sliced cold and fried like corn mush.
PLAIN AND FANCY TOASTS
BIRD’S NEST TOAST
Have buttered dry toast ready. Break each egg and leave the yolk in the shell. Add a pinch of salt to the white and beat stiffly. Arrange the beaten white on the toast, place yolk in center, put in the oven and cook to suit.
CHEESE TOAST
Butter slices of bread, lay on a thin slice of cheese or cover with grated cheese, and place in a pan in the oven, leaving just long enough for cheese to melt. Crackers may be similarly toasted.
DRY TOAST
Place slices of bread on clean top of hot range or on asbestos mat over gas stove, turning over to brown on upper side after under side is browned.
MARSHMALLOW TOAST
Cut bread in thin slices, butter, or spread with jelly, cut marshmallows in halves, place on top and put in oven for about two minutes, till the marshmallow is a bit browned. Serve immediately.
MILK TOAST
Stir flour smoothly in half the milk, heat the remainder of milk to boiling, stir in the flour and milk, add butter and salt, pouring over previously toasted bread. Serve hot. Bread is easily toasted by laying in a corn popper and holding over coals.