FoodNet

Healthful cookery

1904

Page 42 · 5 recipe records on this page

Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Porridges and Breakfast Dishes 123 Granose Flakes. — • Granose Flakes are already thoroughly cooked, but are much more crisp and nutty flavored if heated in the oven for a short time before serving. They may then be eaten dry with the fingers like pop-corn, at the beginning of the meal; or be served with milk, cream, or Nut Cream. The addition of sugar with cream spoils the nutty flavor of Granose, besides forming a com- bination which causes fermentation. Manna. — Over nicely toasted Granose Flakes pour sufficient Meltose to flavor✪ Manna. Carefully lift the Flakes with a fork until the Meltose is thoroughly mixed with them. Serve in an individual dish as the first course for breakfast. Toasted Granose Flakes with Nuts and Fruit Juice. — • Toast the Flakes in the oven delicately, but enough to crisp them well ; sprinkle over them a cup of ground pecan or other nuts, dust lightly with sugar✪ Toasted Granose Flakes with Nuts and Fruit Juice, and serve with fruit juice. Malted Nuts with Grains. — Malted Nuts, dry, over Granose Flakes, Granola, or porridge, is deli- cious and wholesome. Toasted Corn Flakes. — Heat the Corn Flakes for a few moments in a rather hot oven, and serve hot with a dressing of cream or Cocoanut Cream. Toasted Corn Flakes with Fruit. — On individual 124 Healthful Cookery pie-plates put a handful of crisp Corn Flakes. Dip carefully over them some stewed apples sweetened as for sauce, and sprinkle Flakes lightly over the top✪ Toasted Corn Flakes with Fruit. Serve at once. Whortleberries, cranberries, prunes, peaches, or any other stewed fruit, may be used in place of the apples, or a cooked cream or lemon filling. Fresh peaches sliced, slightly sprinkled with sugar, or fresh berries used in the same way, make a most appetizing dish. Cocoanut Cream or dairy cream may be considered an addi- tion by some. Toasted Corn Flakes as a Warm Breakfast Dish. — Place in a colander, strainer, or sieve the neces- sary quantity of the Flakes. Pour over it as quickly as possible a dipperful of hot water, taking care to wet the whole mass. Do not soak in water. Shake the water out quickly, cover, and set aside for a moment. It will then be ready to serve with cream, stewed fruit, grape juice, or other dressing. Toasted Wheat Flakes with Oranges. — Cut oranges into halves, and serve on a fruit-plate on which an orange-spoon has been placed. Serve at the same t:_. _ a. aish of fresh Toasted Wheat Flakes, together with Malted Nuts or nut meats of any kind. Cocoanut Cream may be used as dressing for the Flakes. Porridges and Breakfast Dishes 125 *Toasted Wheat Flakes with Sliced Bananas. — Have ready in a deep bowl some fresh Toasted Wheat Flakes; add to them bananas cut crosswise in slices. Sprinkle the whole with Malted Nuts✪ Toasted Wheat Flakes with Sliced Bananas, and serve. *Cream Whip with Toasted Wheat Flakes. — Whip one pint of rich cream to a thick foam, sweeten to taste with sugar, and flavor with vanilla. Arrange in a bowl in pyramids, and sprinkle over with Toasted Wheat Flakes. ^Tomatoes with Toasted Wheat Flakes. — Add to one can of tomatoes two tablespoonfuls of sugar, ane tablespoonful of Nut Butter, and one-half tea- spoonful of salt. Thicken with one level table- spoonful of flo✪ Tomatoes with Toasted Wheat Flakesur, and serve hot with Toasted Wheat Flakes. Vegetables No foods are more universally served as a part of the daily bill of fare of rich and poor alike than vegetables, and none are more frequently spoiled in cooking.