The Cook County cook book

Add a teaspoon of salt to a qt. of water boiling directly over the fire; into this stir about a cup of the cereal and when the mixture boils, after all the cereal has been ad-ded, set over hot water and cook, without stirring, the requisite time. Whole grains of oatmeal require about 6 hrs. in cooking, hominy 4 hrs., samp 8 or more, cracked wheat 2, Indian meal 3 to 6 and rice about 40 minutes. In cooking cereals from packages it is safe to double the time given in the directions on the packages. For variety, fresh or canned fruit juice may be added to the cereal when served. Raisins may be added with the salt to the water in which the cereal is to be cooked. After removing the seeds from dates, cut into quarters and stir into the cooked cereal, cover and return to the range long enough to heat the fruit thoroughly. Prunes and figs should be stewed previously until tender, then served hot or cold with the cereal. Canned fruit of any kind may be used in the same way. Bananas may be sliced without cooking, and then served with the hot cereal; but even these will be found to be more agreeable to most palates if they are cooked. — Mabel Sturtevant, 105 S, Dearborn St., Chicago, 111. BARLEY. — Barley, when ground, forms what is known as barley meal. Cleaned carefully, partly hulled and a little rounded by polishing, it is sold under the name of "Pearl" barley. Flattened or rolled it is known as barley flakes. Follow the general rule for flaked or meal cereals and serve with cream and sugar. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. BRAIN FOOD. — Wet 1 cup of brain food in a little cold water, stir into 1 qt. of salted boiling water. Cook over hot water 1 to 2 hrs. Eat hot or cold with sugar and cream. — Mrs. Almond Case, Palatine, 111. BREAD SQUARES.— Cut stale bread into squares or blocks, serve with rich cream and sugar or fruit juice. This is an especially good breakfast food for dyspeptics, invalids or children. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. BREWIS. — Dry bread in the oven and crush with rolling pin into crumbs. Heat 2 cups of slightly salted milk, and when it boils, stir in a cup of the dried crumbs. Add a tablespoon of butter, and cook, beating steadily, for 5 minutes. Serve with cream or milk. This was a favorite with our grandmothers. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. CRACKER GRUEL.— Mix together 4 tablespoons of powdered crackers, 1 cup of boiling water, 1 cup milk, Yi. teaspoon salt. Boil up once and serve. — Mrs. C. F. Adams, Franklin, 111. CREAM OF WHEAT.— Add 1 teaspoon of salt to 4 cups of boiling water. Add Yz cup cream of wheat very slowly, stirring constantly until thick. Thorough stirring to avoid lumps is the secret of success. Cook ^ to ^ hr. over hot water. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. EGG GRUEL.— Mix together 1 egg yolk, well beaten, 1 teaspoon of sugar, 1 cup hot milk. Add the white of the egg, beaten till foamy, to the other ingredients. Flavor with nutmeg or lemon. This is good for a violent cold if taken very hot after retiring. — Mrs. Mary Carpenter, Des Plaines, 111.