A manual of home-making

(1) Mea^urt' the water, and bring it to the twiling point in the upper part of a double boiler j (2) when the water w boiling vigorouidy, sprinkle the dry cereAl into it slowly in order not to stop the Ixjiling, as thii? will , prevent lumping; (3) stir the eert*al only wlightly to prevr'tit sticking and allow it to boil from 5 to 10 minutes, or uiiHl it thickens; (4) cover the container, and phuM* it over the lower part of the dotilile boiler, which is filled line-third full with boiling water; (5) cook the cereiil for the required length of time, kwping the water in the lower piirt of the double boiler constantly lx)iling, Diredions for cooking cereals in a fireless cooker. (1) Cook the cereal in the fireless cooker container over direct heat for 5 or 10 minutet? according to the directions jiL<?t given for the use of a double bfiiler; (2) when the eerefil has boilni 5 or 10 minutes, cover the container and place it tis quickly aa possible in the fireless cooker and I d A MANUAL OP HOME-MAKING allow it to rcmaio ovemiglht. If a hot aoapstane ia uaed, 4 or 5 bmirv' cooking may be giifficiont. If neoesMuy, refi^it Uie cereal oiror cUrpot beat or in a container of boiling wat«r before nerving it. TABLE XXX.— Co3ifr>ro or C««ka(j9 M«i*«irt (cup.) TwmM^C9okum Kimdoftmml kmi Atmrntrnt I^iiUolin*t Cmiiii of whe»t , FAfinA Cominettl . . , , Entirt' train wbcftt. RaIsIod'a ...,-,.. 3to2it 2to2H 4(o5 4 to£ 3V^ l4jfi 5U> 10 r*ut 10 dto5 3 to& 5U» 10 5 to 10 5 to 10 5Lo 10 f. to 10 ^ In 10 5 to 10 5 to 10 3 ;t 1 1 2u>2 3 0 fttoR 3 DvsnuKbt Ovrmieht Ov*«Ttii«ht Ovrrni«ht Ovvraicbt Ovcmicbl Overnicbt ' Oreniacbt Overuicbt 2 4 ftmttt 4«r»tti 4 w«ai an 4 Must OftimeiU 3*^ 4Kmiift 4H I If tbe EnlMf e6Cikif fi ommI, from H ^^ H cap Ifiv w%Ut ■h<yuld be ftdd«d tbaa k giveo in tbi» toble. yarta£um« in coai:t>i(7 and Berving hrrnkfa^i cereuU. Cereals may be cookwl in milk, or in a combination of milk and water. Slightly more milk is neceesary than when wat4*r alone is used. The use of milk in cooking cereals offers a way of increiksinK the milk-content of a meal and makes the diah more nutritious. Figs or raisins may he choppKxl fine and stirriHl in a few minutes before starving. Bananas, berries, or other fnjit may be served with the eereal. Combinations of two or more kinds of cereals are good for variety. Uses for kft-oif€r cereals. Left-over cereak may be 8er\*ed in various ways. The cereal may be pourcHl into individual molds and 8er\'ed as pudding with fruit sauce or cream. Dates, figs, or other fruit may be added lH*f(»re it is molde<.l. If the cereal is suffirienth' stiff, it may be molded in a loaf, sliced, browned in a small amount of fat, and served with sirup or tomato sauce. Left-over cereal may be userl for a part of the flour in muffins, pancakeSi or other brands, and in scalloped dishes or croquettes. I I A COOKING OF CEREALS How to pop corn,*