276 BREAD-TOAST.
ounces of flakes. Keep stirring to prevent burning. Let it boil from fifteen to twenty minutes and serve with cream and sugar.
Ordinarily oatmeal requires two hours' steady cooking to make it palatable and digestible. Wheaten grits and hominy one hour, but a half hour longer cooking will not injure them and makes them easier of digestion. Never be afraid of cooking cereals or preparations from cereals too long, no matter what the directions on the package may be.
STEAMED OATMEAL.
To ONE teacupful oatmeal add a quart of cold water, a teaspoonful of salt ; put in a steamer over a kettle of cold water, gradually heat and steam an hour and a half after it begins to cook.
HOMINY.
HOMINY is a preparation of Indian corn, broken or ground, either large or small, and is an excellent breakfast dish in winter or summer. Wash the hominy thoroughly in on 3 or two waters, then cover it with twice its depth of cold water and let it come to a boil slowly. If it be the large hominy, simmer six hours ; if the small hominy, simmer two hours. When the water evaporates add hot water ; when done it may be eaten with cream, or allowed to become cold and warmed up in the frying pan, using a little butter to prevent burning.
��TOAST.
TOAST should be made of stale bread, or at least of bread that has been baked a day. Cut smoothly in slices T not more than half an inch thick ; if the crust is baked very hard, trim the edges and brown very evenly, but if it happens to burn, that should be scraped off. Toast that is to be served with anything turned over it, should have the slices first dipped quickly in a dish of hot water turned from the boil- ing teakettle, with a little salt thrown in. Cold biscuits cut in halves, and the under crust sliced off, then browned evenly on both sides, make equally as good toast. The following preparations of toast are almost all of them very nice dishes, served with a family breakfast.
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