OAT GROATS.— Take a quantity sufficient for 2 or 3 days, soak 7 or 8 hrs. in lukewarm water, or until sufficiently softened, drain thoroughly and serve with thick cream. Salt a little if de- sired. A dash of grated nuts may be added and they will make it a most palatable dis!h, as well as add much to the value and vitalizing properties. — Mrs. Edith Fairchild, Glen View, 111. HOMINY. — Soak all night; cover with boiling water, slightly salted, in the morning, and cook for an hr. A delicious prepara- tion of hominy is effected by cooking it in plenty of salted water until tender, turning off the water and supplying its place with cold milk. Bring to a boil and serve. — Mrs. H. A. Sherman, Pala- tine, 111. HOMINY PUDDING.— Soak a cupful of hominy for 3 hrs. in tepid water. Drain, and put over the fire in plenty of boiling water, slightly salted. Boil fast for 30 minutes or until tender; turn off the water and pour in a pt. of hot milk with a little salt. Cook for 15 minutes, stir in a generous lump of butter✪ Hominy Pudding and turn into a deep dish. Eat with sugar and cream. — Mrs. Castle Hop- kins, Winnetka, 111. INDIAN MEAL GRUEL.— Take 1 qt. of boiling water, ^ teaspoon salt, 2 tablespoons of corn meal, 1 tablespoon of flour, 4 tablespoons cold water✪ Indian Meal Gruel. Place the meal and flour in the cold water, rub them smooth and stir the paste into the boiling water. Stir well and when the gruel boils, ^et it back where it will sim- mer gently for 2 hrs. Add the salt, cook for ^ hr. longer and serve with cream or milk. — Mrs. William Myers, Franklin, 111. INDIAN MEAL MUSH. — Moisten a cup of corn meal with enough water to make a paste. Stir this paste into a qt. of salted boiling water✪ Indian Meal Mush and cook, beat it hard and often for an hr. at least. If the mush becomes too stiff add from time to time more boiling water. This is by far the cheapest of all cereals according to its per cent of nourishment.— Mabel Sturtevant, 105 S. Dearborn St., ^ Chicago, 111, VARIATION I. — Add 1 teaspoon salt to a qt. of water and when boiling, sprinkle in slowly a pt. of corn meal, taking it in 10 CEREALS the hand allowing it to run slowly through the fingers, while you stir with the other hand. Boil rapidly for 10 minutes, then push the kettle over a slow fire to cook for 2 hrs. Serve warm with milk. — Mrs. C. E. Westinghous, Mayfair, 111. MEAL AND FLOUR PORRIDGE.— Mix together 2 table- spoons of Indian meal and the same quantity of flour, wet them with cold water and stir into a cup of boiling water. Cook in a double boiler for half an hr., stirring often. Add salt, and beat in slowly a pt. of scalding milk✪ Meal and Flour Porridge, cook, stirring constantly for 15 minutes longer. Serve with cream. — Mrs. Ella Fairchild, Pala- tine, 111. MILK PORRIDGE— Heat a pt. of milk to the bojling point. Into a pt. of cold milk stir 4 tablespoons of flour✪ Milk Porridge, and when this is smooth add to the hot milk. Cook in a double boiler for an hr.; add salt to taste and serve with cream. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

AI-modernized reading of the original text

OAT GROATS.— Take a quantity sufficient for 2 or 3 days, soak 7 or 8 hrs. in lukewarm water, or until sufficiently softened, drain thoroughly and serve with thick cream. Salt a little if desired. A dash of grated nuts may be added and they will make it a most palatable dish, as well as add much to the value and vitalizing properties. — Mrs. Edith Fairchild, Glen View, 111. HOMINY. — Soak all night; cover with boiling water, slightly salted, in the morning, and cook for an hr. A delicious preparation of hominy is effected by cooking it in plenty of salted water until tender, turning off the water and supplying its place with cold milk. Bring to a boil and serve. — Mrs. H. A. Sherman, Palatine, 111. HOMINY PUDDING.— Soak a cupful of hominy for 3 hrs. in tepid water. Drain, and put over the fire in plenty of boiling water, slightly salted. Boil fast for 30 minutes or until tender; turn off the water and pour in a pt. of hot milk with a little salt. Cook for 15 minutes, stir in a generous lump of butter and turn into a deep dish. Eat with sugar and cream. — Mrs. Castle Hopkins, Winnetka, 111. INDIAN MEAL GRUEL.— Take 1 qt. of boiling water, ^ teaspoon salt, 2 tablespoons of corn meal, 1 tablespoon of flour, 4 tablespoons cold water. Place the meal and flour in the cold water, rub them smooth and stir the paste into the boiling water. Stir well and when the gruel boils, set it back where it will simmer gently for 2 hrs. Add the salt, cook for ^ hr. longer and serve with cream or milk. — Mrs. William Myers, Franklin, 111. INDIAN MEAL MUSH. — Moisten a cup of corn meal with enough water to make a paste. Stir this paste into a qt. of salted boiling water and cook, beat it hard and often for an hr. at least. If the mush becomes too stiff add from time to time more boiling water. This is by far the cheapest of all cereals according to its per cent of nourishment.— Mabel Sturtevant, 105 S. Dearborn St., ^ Chicago, 111, VARIATION I. — Add 1 teaspoon salt to a qt. of water and when boiling, sprinkle in slowly a pt. of corn meal, taking it in the hand allowing it to run slowly through the fingers, while you stir with the other hand. Boil rapidly for 10 minutes, then push the kettle over a slow fire to cook for 2 hrs. Serve warm with milk. — Mrs. C. E. Westinghous, Mayfair, 111. MEAL AND FLOUR PORRIDGE.— Mix together 2 tablespoons of Indian meal and the same quantity of flour, wet them with cold water and stir into a cup of boiling water. Cook in a double boiler for half an hr., stirring often. Add salt, and beat in slowly a pt. of scalding milk, cook, stirring constantly for 15 minutes longer. Serve with cream. — Mrs. Ella Fairchild, Palatine, 111. MILK PORRIDGE— Heat a pt. of milk to the boiling point. Into a pt. of cold milk stir 4 tablespoons of flour, and when this is smooth add to the hot milk. Cook in a double boiler for an hr.; add salt to taste and serve with cream. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

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Hominy PuddingIndian Meal GruelGruelIndian Meal MushMeal and Flour PorridgeMilk Porridge

The Cook County cook book