The Boston cooking-school cook book

cases, time allowed for cooking is not sufficient, unless dish containing cereal is brought in direct contact with fire, which is not the best way. Mushes should be cooked over hot water after the first five minutes; if a double boiler is not procurable, improvise one. Boiling water and salt should always be added to cereals, allowing one teaspoon salt to each cup of cereal,—boiled to soften cellulose and swell starch-grains, salted to give flavor. Indian meal and finely ground preparations should be mixed with cold water before adding boiling water, to prevent lumping. TABLE FOR COOKING CEREALS Kind Quantity Water Time Steam-cooked and rolled oats, Rolled Avena, Quaker Rolled 1 cup 1¾ cups 30 minutes Oats, H-O, Old Grist Mill, Rolled Oats, Steam-cooked and rolled wheats, Old Grist Mill, 1 cup 1¼ cups 20 minutes Rye Flakes, Pettijohn’s, etc. 2¾–3¼ cups Rice (steamed) 1 cup (according to age 45–60 minutes of rice) Indian meal 1 cup 3½ cups 3 hours Vitos 1 cup 4½ cups 30 minutes Wheatlet, Wheatena, Wheat 1 cup 3¾ cups 30 minutes Germ, Toasted Wheat, Oatmeal (coarse) 1 cup 4 cups 3 hours Hominy (fine) 1 cup 4 cups 1 hour Oatmeal Mush with Apples Core apples, leaving large cavities; pare, and cook until soft in syrup made by boiling sugar and water together, allowing one cup sugar to one and one-half cups water. Fill cavities with oatmeal mush; serve with sugar and cream. The syrup should be saved and re-used. Berries, sliced bananas, or sliced peaches, are acceptably served with any breakfast cereal. Cereal with Fruit ¾ cup Wheat Germ ¾ cup cold water 2 cups boiling water 1 teaspoon salt ½ lb. dates, stoned, and cut in pieces Mix cereal, salt, and cold water; add to boiling water placed on front of range. Boil five minutes, steam in double boiler thirty minutes; stir in dates, and serve with cream. To serve for breakfast, or as a simple dessert. Fried Mushes Mush left over from breakfast may be packed in greased, one pound baking-powder box, and covered, which will prevent crust from forming. The