Economical cookery . e with milk. For left-over cereal put it into greased molds, scoop outinside, fill with stewed, canned, or fresh fruit cut into dice andsweetened, cover top with cereal, and stand in refrigerator twohours. A plate of cooked cereal which has a little hot gravy pouredover it, is often hked by children who do not care for it whenit is served with mi\k and sugar. A nice way of serving porridge is to make a well in the center. of the porridge on the plate, fill it up with maple sirup or honey,either hot or cold, and cover surface of porridge with milk orcream, or pour over bake
Economical cookery . e with milk. For left-over cereal put it into greased molds, scoop outinside, fill with stewed, canned, or fresh fruit cut into dice andsweetened, cover top with cereal, and stand in refrigerator twohours. A plate of cooked cereal which has a little hot gravy pouredover it, is often hked by children who do not care for it whenit is served with mi\k and sugar. A nice way of serving porridge is to make a well in the center. of the porridge on the plate, fill it up with maple sirup or honey,either hot or cold, and cover surface of porridge with milk orcream, or pour over baked apples. Left-over porridge may be used for soup. 52 ECONOMICAL COOKERY Rye Meal Mush 1 cup (2- pt.) rye meal 1 cup (^ pt.) cold water 1 teaspoon salt 4 cups (1 qt.) boiling water Mix meal and salt together and beat in cold water to makea smooth batter. Then add boiling water and cook thirtyminutes, stirring constantly until thick, then stir occasionallyand cook one hour and fifteen minutes. Serve with milk Farina Mush. Page 49.
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Keywords: ., bookcentury1900, bookdecade1910, bookideconomical, booksubjectcbk
