The Cook County cook book

BALTIMORE SAMP.— This samp is made of white corn. It is very much coarser than grits or fine hominy. Cover the samp with boiling water, let boil 5 or 6 minutes, then drain and rinse. Cover again with boiling water, and let cook on the back of the range all day, adding boiling water as needed, and shaking the dish occasionally to prevent scorching. When nearly cooked, add a tablespoon of salt for each qt. of samp. — Mrs. Chas. Ellis, Winnetka, 111. WHEATLET BREAKFAST PORRIDGE. — Wheatlet. Wheatena, Farmose, Yuca, Germia, Wheat Germ, Vitos, and Ralston breakfast food, may all be cooked as follows: Wheatlet breakfast porridge. — Yz pt. of wheatlet, 1 teaspoon salt. Bring 1 qt. of water to a rapid boil directly over the fire; add teaspoon of salt and sprinkle in f4 pt. of cereal, stirring all the while; stir and boil for about 5 minutes; then stand it in a boiler of boiling water and cook slowly for 30 to 40 minutes. Serve with unskimmed milk. Left over Wheatlet may be used the same as oatmeal or farina. — Mrs. C. E. Rawlins, Glen View, 111. CRACKED OR ROLLED WHEAT.— In 2 qts. of boiling water, stir 1 pt. of cracked wheat, and ^ teaspoon of salt. Cook in a farina boiler or double kettle for 3 hrs. without stirring. When done, mold in dishes. Eat hot or cold with fruit sauce, or cream and sugar. Excellent in constipation or biliousness. — Mrs. C. J. Jeffries, Winnetka, 111. WHOLE WHEAT.— Put quantity desired in a deep vessel and cover with warm water. Keep in a warm place, allow to stand 24 hours and longer, if desired very soft. Drain thoroughly. It will be found sufficiently softened to be easily masticated and eaten with nuts. This makes probably the most nutritious dish of all the cereal family. A very little salt may be added. — E. G. Harris, Winnetka, 111. SHREDDED WHEAT BISCUIT.— Warm the biscuit in the oven to restore crispness, pour hot milk or water over it until the shreds are swollen, then pour a little cream over the top of the biscuit or serve surrounded by fruit or with cold milk or cream. After the biscuits have been crisped an oblong cavity may be made in the top and filled with any kind of fresh or canned fruit. If canned fruit is used the juice may be heated to pour over biscuit, but use hot or cold milk with fresh fruit. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. WHOLESOME TOAST.— Put all bread crumbs, broken bits of bread, dry crusts, etc., in a pan in a slow oven and dry thoroughly until a golden brown. Put in a pan and crush fine with a wooden potato masher or roll with a rolling pin. Serve with cream and sugar or fruit juice, or cover with hot milk in which a little salt has been sprinkled. It will keep indefinitely if kept in a dry place and may be re-heated before each meal or served cold. Healthful for children or invalids. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. LEFT-OVER CEREAL WITH FRUIT.— Pour left-over cereal of any kind while warm into after-dinner coffee cups freshly rinsed in cold water. Fifteen minutes before breakfast turn from the cups on to a buttered pan, and heat in the oven. Serve surrounded with sliced bananas, oranges, peaches or any preferred fresh or canned fruit, jam or jelly, cover with plain or whipped cream and sweeten to taste. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.