October, 1913 



AMERICAN HOMES AND GARDENS 



37i 



HELPS TO THE 

 HOUSEWIFE 



TABLE AND HOUSEHOLD SUGGESTIONS OF INTER- 

 EST TO EVERY HOUSEKEEPER AND HOUSEWIFE 



^oooooooooo|~x 



THE IMPORTANCE OF BREAKFAST FOODS 



By Mary H. Northend 



HERE is no truer saying than that the most 

 important foodstuffs in the world are grains 

 or cereals. Human beings depend upon them 

 in some form or other for daily bread. 



Properly speaking, grains are the fruits 

 of certain plants that belong to the grass 

 order, or Gramimaae. The chief members of the cereal 

 group are wheat, rye, barley, oats, corn, or mace, and 

 millet. Buckwheat on account of its seeds, which resemble 

 somewhat in composition the kernels of cereal, is not a 

 member of this family, but is usually admitted to the group. 

 Cooking cereals improves them in many ways, for if bac- 

 teria or molds have found their way accidentally into the 

 raw grains, they are destroyed or rendered harmless by the 

 action of the heat. 



Cooking develops palatable flavors in food, and in case 

 of cereals and other goods which are rich in carbohydrates, 

 the flavors are doubtless due in a large part to the browning 

 or caramelization of these constituents. Cooking also 

 changes the mechanical condition of grain foods so that 

 they may be more conveniently eaten and more readily 

 acted upon by the digestive juices. 



Normal living is no hardship if the meaning is thoroughly 

 understood. Complete health means a sound mind in a 

 sound body. We can all possess this, to a certain extent, 

 if we have the knowledge necessary. The preparation of 

 our breakfast dishes should never be of secondary import- 

 ance, as this meal is the commencement of the day. It is 

 most essential to have all ingredients and materials that are 

 necessary for dishes in readiness before commencing to 

 cook. This saves confusion. One of the first essentials 

 is scrupulous cleanliness, both in those who do the work 

 and for all materials used. 



Is there anything more tiresome or more hopeless than 

 oatmeal served morning after morning without a change? 

 How much better if different ways can be found in which to 

 cook and serve it — novel ways which will present it in more 

 appetizing form. During the Winter time, particularly, 

 we need these heat-producing foods and by combining them 

 with nuts and even cheese, they are rendered delicious. 



It is truly said that the strongest muscles, soundest flesh, 

 rosiest cheeks and most active brains are produced by the 

 use of oatmeal. It is used continuously and plentifully in 

 many a home, and is best when cooked a long time; a cup 

 of oatmeal, two cups of water, with a pinch of salt, put on 

 the back of the range and cooked slowly all night, is a good 

 rule, and produces most satisfactory results. Just before 

 serving, half a pound of dates may be chopped and stirred 

 into it. Serve with cream and sugar. Oatmeal is also ex- 

 cellent when it is thoroughly prepared in a fireless cooker. 



If previously molded, it is an attractive dish served cold, 

 with milk and sugar. Another way is to sprinkle the dish 

 of oatmeal with chopped nuts. Steamed figs are also good 

 and they can be taken while warm, opened and filled with 

 the oatmeal. The combination makes a tempting dish. 



Shredded breakfast foods are much more appetizing if 

 sprinkled with grated cheese, while the many flakes and pre- 

 pared cereals used are made more delicious either by melting 

 a glass of jelly or pouring the juices from cooked fruits 

 over them. During the season, if strawberries are put away 

 over night, with sugar, the juice can be added to the 

 shredded wheat. Pineapple or peach juice is also good. 



Baked apples are very much improved if the core can 

 be removed and the center filled with corn flakes, over which 

 has been poured a syrup of boiled sugar and water. 



Barley crystals make a novel breakfast food. Put a 

 cupful into a sauce pan, add a pinch of salt and three cups 

 of boiling water. Cover them, but do not stir, as this 

 would break the crystals. Boil briskly for five minutes and 

 serve with cream and sugar. When cold, dipped in egg and 

 fried, this makes a delicious breakfast dish. Barley crystals 

 are free from bran or hulls, which are irritant, and is also 

 rich in color, delicate and delicious in flavor and of much 

 nutritive value. 



Browned Hominy— Mash one pint of cold boiled hominy 

 and season with salt and three tablespoonfuls of melted 

 butter; in a frying pan, melt and heat one tablespoon each 

 of lard and butter; shake the pan until hot and well greased, 

 then turn in the hominy. Cover closely and draw back 

 where it will not burn. When hot through, uncover, draw 

 the pan forward and turn round and round until the bottom 

 and sides are well browned. Loosen the edges and turn 

 upside down on a hot platter. 



As the heat of the sun increases, oaten and cornmeal 

 preparations for breakfast will not be received with relish. 

 It is best from now during the hot weather to drop both 

 and have lighter foods, such as farina, the many kinds of 



Oatmeal served with figs 



