The Institute cook book

Roll out plain or puff-paste until one fourth of an inch thick. Spread one half with grated cheese; fold over and roll again. Repeat the process three or four times; then cut into strips and bake. Serve with soup or salad. SALTED ALMONDS Pour boiling water on the almonds; cool and remove the skins; dry thoroughly and brown in a hot oven using a half tablespoon of butter or oUve oil (preferably the oil) to each cup of nuts. When brown, sprinkle well with salt and spread on paper to dry and cool. A still easier way to prepare the nuts is to cook them over the fire, using a larger quantity of olive oil. As the oil can be saved and used again, this method is not necessarily extravagant. SALTED PEANUTS Shell and skin freshly roasted peanuts and proceed as in salting almonds. Planned for a SANDWICHES AND SAVORIES Family of Four SANDWICHES AND SAVORIES FamTol f°o'u? CEREALS hold an important place !» the diet, ranking first among vegetable foods. They are, moreover, easily prepared, are both palatable and digestible, and are easily preserved without deterioration. Variety is to be found both in using the different kinds of cereals and in preparing the common cereals in new ways. Most cereals are improved by the addition of a little milk during the latter part of the cooking, and most of them are also improved by the addition of chopped dates or whole sultana raisins. Thoroughness of cooking is a factor which has an important bearing upon digestibility; and it is unfortunate that cereals are so often served for breakfast and hurriedly prepared. They shovld wherever possible be cooked over night, and it is for this reason that the use of the fireless cooker is to be especially recommended. The ready-cooked foods are usually higher in price and not necessarily better. Where there is no fireless cooker, however, and where the saving of fuel is to be considered, they are not necessarily more expensive. In justice to the prepared foods it may be said that they are on the whole well cooked and palatable and usually reach the consumer in clean, fresh condition. They are also frequently more tempting to the jaded appetite. For cooking cereals by the fireless method see the chapter on "Fireless Cookery." OATMEAL PORRIDGE As oatmeal is ground in different grades of coarseness, the time for cooking varies and it is best to follow the directions given on the packages. The meal should be cooked until soft, but should CEREALS Planned for a \^r/IVn/AijO Family of Four not be mushy. Cook in a double boiler the required time. Keep covered until done; then remove the cover and let the moisture escape. OATMEAL WITH CHEESE 1 cup oatmeal 1 teaspoon salt Water 1 tablespoon butter 1 cup grated cheese Cook the oatmeal over night and just before serving add the butter and cheese. Stir until the cheese is melted and serve at once. BAKED APPLE WITH OATMEAL Pare and core the apples and fill the core space with left-over oatmeal mush. Put the apples in a baking dish; sprinkle with sugar; pour a little water into the bottom of the pan and bake in a moderate oven until the apples are tender. Serve warm with cream for breakfast or limcheon. WHEAT CEREALS