Atlanta women's club cook book

Of the many varieties of cereals, all are lacking in fats, so they are more nutritious if butter or cream and sugar are served with the cooked cereals (only cream and sugar with the uncooked) . Most cooked cereals are very indigestible if cooked less than one hour. When preparing the evening meal, cook cereal in a double boiler for an hour or more, then place (covered) on back of stove. Next morning add boiling water to lower boiler and upper boiler if cereal is too thick. Cook 10 to 15 minutes and serve. Rolled or Quaker Oats should be put to cook in boiling salted water,proportions 1 t-spoon of salt to 1 qt. of water, and will cook quicker if soaked over night in cold water. To keep out insects, when cereals are opened contents should be placed in glass fruit jars with lids screwed on tightly. OATMEAL— ROLLED OR QUAKER OATS. 1 cup oats or oatmeal. 3 cups boiling water. 1/2 t-spoon salt, 'stir oats and salt gradually in boiling water. If cooked ovei direct heat, cook slowly, (stirring occasionally) about 40 minutes or cook in double boiler one to two hours. May be placed in fireless cooker over night. CREAM OF WHEAT. 1/2 cup cream of wheat. 21/2 cups water. 1/2 t-spoon salt. Add salt to boiling water, stir in cream of wheat and continue stirring a few moments to prevent lumping. Cook slowly over direct heat 20 minutes or more, or in double boiler one hour or more. Can be placed in fireless cooker three or four hours. Serve with cream and sugar. FINE HOMINY OR GRITS— SOUTHERN. Grits, like corn meal, absorb a great deal of water in cooking. Cook as other cereals or leave in fireless cooker over night. May be eaten with butter or gravy. Pack while warm in one-pound baking powder cans, cool, turn out and cut in slices, dip in flour, saute in bacon drippings a golden brown. Serve bacon crisp on hominy slices for breakfast. STEAMED RICE. 1 cup rice. 3 cups water. 1 t-spoon salt. Wash rice and pour slowly in water boiling briskly. Add salt and cook until grains are tender, drain in colander, serve with sugai and cream, raisins may be added. Rice should be cooked in double boiler. BAKED SHREDDED WHEAT. Shredded wheat is delicious, when divided into two parts by a sharp knife, each part being buttered, placed in the oven and heated till crisp. It tastes very much like pop-corn, and may be eaten as a sandwich or with milk and sugar. Mrs. Newton C. Wing. ONE OF MRS. THORNTON'S FAVORITE BREAKFAST DISHES. 1 cup meal. II/2 cups well cooked grits or 1/2 cup boiling water. hominy. 1 tbls. Royal baking powder. 1 cup milk. Butter size of walnut. 3 eggs. Salt to taste. Put in mixing bowl butter, salt, meal, hominy and milk ; mash fine, beat a few minutes, then stir in hot water. Add eggs, baking powder and beat well. Bake in shallow pan. Mrs. Albert Thornton, Pres. Atlanta City Federation Women's Clubs. A NEW ENGLAND BREAKFAST. Apple sauce. Fish balls and bacon. Fried Indian pudding. Maple syrup. Coffee. FISH BALLS. 1 cup cod fish. 1 egg. 2 cups mashed potatoes. 1 lump butter. Freshen cod fish slightly and cook, about a minute ; chop fine. Beat all ingredients together till well blended, and season. Form into cakes, dip into meal and fry in bacon or fat. BREAKFAST 39 FRIED INDIAN PUDDING. 1 qt. water. 1 tbls. flour. 1 cup Indian meal (yellow).