MILK COOKERY 159 



MILK CEREALS 



Most cereals are better cooked in milk than in water 

 and those not familiar with this method have no idea 

 of the many good dishes which they can thus easily 

 provide for their families. Cereals so prepared make 

 an especially good wholesome breakfast or supper for 

 school children and the writer has never seen an adult, 

 who, on a cold night, did not enjoy a dish of rice, or 

 corn meal, boiled in milk and served with cream and 

 sugar for supper. Milk cereals must always be cooked 

 in a double boiler and the milk must be hot when the 

 cereal is added. 



Rice 1 cup to 3 cups milk, boil 2 hours 



Commeul 1 " ''4 " " " 1 to 2 hours 



Fine Hominy 1 " "4 " " " 1 hour 



Cream of Wheat 1 '' "4 '' " " 1 hour 



Farina 1 " ''4 '' '' " 1 hour 



Cream of Wheat or Farina Pudding is also delicious. 

 It is prepared in the same way, but ^ cup of cereal 

 only is added to 1 quart hot milk. Just before serving, 

 a teaspoon ful of vanilla is added, and two beaten eggs 

 are folded in. It is eaten with cream, or milk, and 

 sugar, or with maple syrup. 



LUNCHEON AND SUPPER DISHES 



Dishes prepared principally of milk, with the addition 

 of either eggs, cheese, meat, or vegetables are particu- 

 larly adapted for luncheon or supper use. Here again 

 a few standard recipes are given which can be varied 

 to make any desired number of good, wholesome and 

 delicious dishes. 



