Healthful cookery

Dry Granola. — Have some cold or hot milk in the porridge-bowl, and add a little dry Granola. As it swells and softens very readily, it is ready to eat at once. Malted Nuts and Almond Nut Cream may be used instead of milk. Granola is likewise excellent served with fruit juice. The rich, clear juice of whortleberries, blackberries, black raspberries, and other sweet fruits, make a very palatable dish. Breakfast Granola. — I pint Granola, i quart boiling liquid. Granola makes a most appetizing and quickly prepared breakfast dish. Into a quart of boiling water sprinkle a pint of Granola. Milk may be used instead of water, if preferred ; then a little less Granola will be needed. Malted Nuts is also excellent instead of milk. Cook for two or three minutes, and serve hot with cream. Fruit Granola. — i cup Granola, i pint liquid, i cup fruit. Add salt to one pint of boiling water or milk. Sprinkle a cup of Granola slowly into the boiling liquid, letting the whole boil until of the proper consistency. While hot add a few steamed figs, Porridges and Breakfast Dishes 12 1 chopped fine, Zante currants, stoned dates, fresh strawberries or blueberries. Serve hot with cream or Nut Cream. Fruit Granola, No. 2. — Prepare the Granola as directed for Breakfast Granola, and stir into it, when done, a large cup of nicely steamed, seedless raisins. Serve hot with cream. Peach Granola. — Instead of the raisins directed in the preceding recipe, add to the Granola, when done, a pint of sliced yellow peaches. Sliced mellow, sweet apples, sliced bananas, or blueberries may be used in a similar way. Raspberry Granola. — 1 quart fruit juice, I pint Granola. For this use the freshly extracted juice of red raspberries, diluted with one part of water, or the juice from canned red raspberries. Heat a quart of the juice to boiling, sprinkle in sufficient Granola to thicken (about one pint will be needed), cook for two to three minutes, and serve hot, with or without cream. Grape Granola. — Prepare the same as the preceding, using the juice of grapes for the liquid. Other fruit juices may be used in the same manner. Nut Granola. — 1 pint Granola, I quart water, 2 tablespoonfuls Nut Meal, 1 cup raisins. Healthful Cookery Into a quart of boiling water sprinkle a pint of Granola and two tablespoonfuls of Nut Meal. Cook for two to three minutes, then add a cup of carefully steamed seedless raisins, and serve hot with cream or fruit juices. Granola and Gluten. — i quart milk, i cup Gluten, i cup Granola. Heat a quart of milk to boiling. Into it stir one-half cup of 20-per-cent Gluten, mixed with one cup of Granola. Cook for two or three minutes, beating it lightly meanwhile, then serve. Granola Raisin Porridge with Nut Cream. — 4 tablespoonfuls Granola, CUP raisins, 1 cup water. Into one cup of water put one-fourth cup of washed and seeded raisins. Let them simmer five minutes, then add four tablespoonfuls of Granola and a pinch of salt, allowing to cook for five minutes. Serve hot with Nut Cream. Granola with Eggs. — Make a porridge of Granola with one third of a cup of milk or water; spread it quickly on a warm individual platter, and place on it two nicely poached or soft-boiled eggs. Sprinkle the eggs with salt. Garnish, and serve at once. Two eggs scrambled in one and one-half tablespoonfuls of water, with a little salt, may also be served on the porridge.