Mildly acid fresh fruit in good condition should be served raw. Dried fruit may be cooked alone or with the breakfast cereal. DIRECTIONS FOR COOKING DRIED FRUIT Wash fruit carefully. Soak in cold water to cover✪ Dried Fruit Preparation overnight. Drain fruit, heat the water in which it has been soaked to boiling point, add the soaked fruit, and let simmer slowly until fruit is plump and soft. A little sugar or syrup may be added if more sweetening is desired. CEREALS Cereals furnish one of the most important foods we have. Nature provides some kind of a cereal in almost every country. From the oats and rye of the Northern countries to the rice of the Southern countries. Man depends on it for his daily bread. Cereal foods inclttde the kernels of corn, oats, rye, rice, wheat, barley, etc., the breakfast foods, meals and flours made from them, or bread, crackers, muffins, cakes or pastry, which are rich in cereal products. Cereals are used in one form or another, such as in mushes, gruels, macaroni, bread mixtures and all batters and doughs in every home. As a rule, the more cereal food used the cheaper the diet. Cereal mush, or other cereal dishes, with milk for breakfast, furnishes a meal full of food value. It is a good plan to have several different kinds of cereal preparations on hand, such as those made from wheat, oat, corn, rye, barley and rice, that there may be a change from day to day. Corn and oat preparations furnish particularly good winter foods, as they are rich in fat and are therefore valuable heat producers. Cornmeal, oatmeal, rice and hominy grits are cheaper than the "ready-to-eat" breakfast foods. As all cereals are rich in starch, they should be thoroughly cooked. The cracked cereals should be cooked twelve hours, while the steamed and rolled preparations require only one-half hour or more, as they are partly cooked at the factory. Cereals when cooked should be stiff enough so that they can be chewed, that the saliva of the mouth may be thoroughly mixed with the cooked starch. 8 THE METROPOLITAN LIFE COOK BOOK GENERAL RULES FOR COOKING CEREALS Fill the lower part of a double boiler ^ full of water. Place over th( fire. Measure the water needed for the cereal and pour it into the top of the double boiler. Place over the fire, and when the water begins to boil, add the salt and the cereal slowly and let boil over the fire 10 minutes. Place over the lower part of the double boiler containing water, cover and let steam until ready to serve. If more water is d 5eded during cooking, add boiling water. (Instead of double boiler, two saucepans may be used, one a trifle larger than the other, the larger one serving as the lower part of the double boiler.) (By using the fireless cooker, the cereal can be boiled 10 iUinoies over the fire in the evening, and then cooked overnight in the fireless cooker.) CORNMEAL MUSH 1| cups cornmeal 2 teaspoons salt 6 cups water✪ Cornmeal Mush Heat water to boiling point, add salt and the cornmeal slowly, stirring while adding. Boil directly over the fire 10 minutes, then cook over boiling water from 1 to 3 hours or overnight. Half milk and half water may be used.- OATMEAL MUSH 2| cups rolled oats 2^ teaspoons salt 6 cups boiling water✪ Oatmeal Mush Add the salt to the boiling water, stir in the rolled oats slowly and boil 10 minutes directly over the fire. Cook over boiling water one-half hour or more.

AI-modernized reading of the original text

Mildly acid fresh fruit in good condition should be served raw. Dried fruit may be cooked alone or with the breakfast cereal. DIRECTIONS FOR COOKING DRIED FRUIT Wash fruit carefully. Soak in cold water to cover overnight. Drain fruit, heat the water in which it has been soaked to boiling point, add the soaked fruit, and let simmer slowly until fruit is plump and soft. A little sugar or syrup may be added if more sweetening is desired. CEREALS Cereals furnish one of the most important foods we have. Nature provides some kind of a cereal in almost every country. From the oats and rye of the Northern countries to the rice of the Southern countries. Man depends on it for his daily bread. Cereal foods include the kernels of corn, oats, rye, rice, wheat, barley, etc., the breakfast foods, meals and flours made from them, or bread, crackers, muffins, cakes or pastry, which are rich in cereal products. Cereals are used in one form or another, such as in mushes, gruels, macaroni, bread mixtures and all batters and doughs in every home. As a rule, the more cereal food used the cheaper the diet. Cereal mush, or other cereal dishes, with milk for breakfast, furnishes a meal full of food value. It is a good plan to have several different kinds of cereal preparations on hand, such as those made from wheat, oat, corn, rye, barley and rice, that there may be a change from day to day. Corn and oat preparations furnish particularly good winter foods, as they are rich in fat and are therefore valuable heat producers. Cornmeal, oatmeal, rice and hominy grits are cheaper than the "ready-to-eat" breakfast foods. As all cereals are rich in starch, they should be thoroughly cooked. The cracked cereals should be cooked twelve hours, while the steamed and rolled preparations require only one-half hour or more, as they are partly cooked at the factory. Cereals when cooked should be stiff enough so that they can be chewed, that the saliva of the mouth may be thoroughly mixed with the cooked starch. GENERAL RULES FOR COOKING CEREALS Fill the lower part of a double boiler ^ full of water. Place over the fire. Measure the water needed for the cereal and pour it into the top of the double boiler. Place over the fire, and when the water begins to boil, add the salt and the cereal slowly and let boil over the fire 10 minutes. Place over the lower part of the double boiler containing water, cover and let steam until ready to serve. If more water is needed during cooking, add boiling water. (Instead of double boiler, two saucepans may be used, one a trifle larger than the other, the larger one serving as the lower part of the double boiler.) (By using the fireless cooker, the cereal can be boiled 10 minutes over the fire in the evening, and then cooked overnight in the fireless cooker.) CORNMEAL MUSH 1| cups cornmeal 2 teaspoons salt 6 cups water Heat water to boiling point, add salt and the cornmeal slowly, stirring while adding. Boil directly over the fire 10 minutes, then cook over boiling water from 1 to 3 hours or overnight. Half milk and half water may be used.- OATMEAL MUSH 2| cups rolled oats 2^ teaspoons salt 6 cups boiling water Add the salt to the boiling water, stir in the rolled oats slowly and boil 10 minutes directly over the fire. Cook over boiling water one-half hour or more.

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Dried Fruit PreparationCornmeal MushOatmeal Mush

Metropolitan cook book