Prepared cereals provide a base for many appetizing dishes

HELEN G. CAMPBELL Director, Chatelaine Institute October 15 1938


Prepared cereals provide a base for many appetizing dishes

HELEN G. CAMPBELL Director, Chatelaine Institute October 15 1938


Prepared cereals provide a base for many appetizing dishes

HELEN G. CAMPBELL Director, Chatelaine Institute

THIS IS a year of good crops in Canada. Grain, by the thousands of bushels, is flowing in a steady stream to the cereal manufacturers, and thence to the kitchens of the land and the tables of Canadians.

It is taking on new forms—crisp, crunchy, paper-thin flakes, puffed crackly grains, nutlike kernels, and toasted shreds separate from their fellows, or in attractive cakes or biscuits of a size for one serving. All ready to eat, and varied enough to suit any taste or fancy.

So, as the world sits down to breakfast, these healthful products are the mainstay of the meal—to the benefit of producers who grow the crops and of consumers who enjoy them.

From the housekeeper’s point of view, these cereals provide excellent food for her family in convenient and pleasant form. They helpher avoid the old bugbear of mon-

otony, for not only can she alternate them with one another but with hot porridge in any one of its versions. She can vary the service in several ways— add milk or cream, fresh fruit in season, or stewed and dried fruit in between times.

As an ingredient, cereals have literally scores of usesin cookies, cakes, hot breads, puddings, ice creams and other desserts. Buttered and crisped in the oven, they are quick and tasty soup or salad accompaniments, good toppings for casserole dishes and coatings for croquettes.

Corn, oats and wheat are the Big Three of the cereal world, but other grains also contribute to the breakfasts of the nation. The more the merrier, from the standpoint of the menu-maker, who today may select from a long list of ready-to-serve varieties, and whose choice tomorrow may be from the uncooked or partially cooked grouprolled, flaked, cracked, crushed, or one of the finer meals. Sometimes, to give special

interest, two or more kinds are combined tor service.

Ham l.oaf

1 Pound of minced smoked


* 2 Pound of minced lean [x>rk ' a Pound of minced veal U¿ Teaspoonful of salt

2 Tablespoonfuls of finely

chopped green pepper

2 Cupfuls of rolled cornflakes

2 Eggs

1 Cupful of milk

Combine the ham, pork and veal, add the salt, green pepper and cornflake crumbs, and mix well. Beat the eggs slightly, add the milk, and combine with the meat mixture. Blend thoroughly and turn into a greased loaf pan. Bake in a moderate oven 350 deg. Fahr -for about one hour. Serve hot or chilled.

Baked Cereal-Stuffed Tomatoes

1 y¿ to 2 Cupfuls of minced left-over meat

11 ■> Cupfuls of cornflakes or bran flakes

1 Egg. well beaten

3 Small onions, finely chopped

2 Tablespoon fuis of chopped


1 Clove of garlic (if desired).

h t° Y¿ Teaspoonful of salt Dash of pepper

1 Tablespoonful of melted


Fresh tomatoes

Combine the minced meat and the cereal flakes, and mix with the beaten egg. Add the chopped onion, pimiento and garlic, and season with salt and pepper. Add the melted butter, mix well and use as stuffing for fresh tomatoes from which the tops have been cut and the centres removed. Bake in a moderate oven -375 deg. Fahr.

for about one-half hour or until the tomatoes are tender.

Sweet Potato Sausage Rolls

6 Sweet potatoes

2 Teaspoonfuls of salt

2 Tablespoonfuls of butter 4 Teaspoonful of pepper Hot milk or cream

6 Small sausages Cornflake crumbs Eggs and cold water

Bake or boil the sweet potatoes and put through a ricer. Add the salt, butter and pepper, and enough milk or cream to make the mixture of the right consistency to form into rolls. Fry the sausages and cut in halves. Place a half sausage in the centre of each roll, coat with cornflake crumbs, then dip in beaten egg which has been mixed with a little cold water and roll again in the cornflake crumbs. Fry in deep hot fat at 390 deg. Fahr, until nicely browned. Drain on absorbent paper and serve hot.

Flaked Cereal Bread

2 Cupfuls of sifted flour

3 Teaspoonfuls of baking


1 Teaspoonful of salt > 2 Cupful of sugar 1 Teaspoonful of grater! orange rind

12 Cupful of chopped walnuts or pecans l Egg. well beaten % Cupful of milk 3 Tablespoonfuls of melted butter

1 Cupful of flaked cereal

(cornflakes, bran flakes, etc.)

Measure the sifted flour and sift again with the baking powder, salt and sugar. Add the grated orange rind and chopped nuts, and mix well. Add the milk and melted butter to the beaten egg, combine

with the flour mixture and stir only until well mixed. Add the cornflakes. Bake in a greased loaf pan in a moderate oven 350 to 375 deg. Fahr.—for about one hour.

Plum Crisp Pudding

2 Cupfuls of stoned plums, cut in pieces Water Sugar

2 Cupfuls of cornflakes

2 Tablespoonfuls of butter y. Tablespoonful of lemon juice

Add just enough water to the prepared plums to keep them from burning, cook until tender, and add sugar to sw'eeten. Place a layer of cornflakes in the bottom of a greased baking dish, cover with one half of the stewed plums, dot with one third of the butter and sprinkle with the lemon juice. Repeat, covering the top with the remaining cornflakes and dot with the remaining butter. Bake for one-half hour in a moderate oven375 deg. Fahr. — and serve warm or well chilled, plain or with cream.

Cereal Custard

1 Cupful of Krumbles Teaspoonful of cinnamon

2 Eggs

Cupful of sugar

2 Cupfuls of milk y Teaspoon ful of salt x/¿ Teaspoonful of true vanilla

Put the Krumbles in the bottom of a buttered baking dish and sprinkle with the cinnamon. Beat the eggs slightly, add the sugar, milk, salt and vanilla. Pour this mixture over the cereal. Set the baking dish in a pan of hot w’ater and bake in a slow oven—325 deg. Fahr.—for about one hour, or until a knife inserted in the centre of the mixture comes out clean. Serve hot or thoroughly chilled. Five to six servings.

Maple Flake Ice Cream

1 Package of maple-flavored

ice-cream mix

2 Cupfuls of light cream

2 Tablespoonfuls of butter

3 Tablespoonfuls of brown


Y¿ Cupful of crushed cornflakes y. Cupful of chopped walnuts

Beat the ice-cream mix and the chilled cream with a rotary beater for one or two minutes, or until thickened. Melt the butter, add the brown sugar, and when blended stir in the cornflakes and the chopped nuts. Combine with the icecream mixture, mix well and turn into the tray of an automatic refrigerator. Freeze until firm.

Cocoanut Krumbles

Cupful of butter

1 Cupful of brow'n sugar

2 Eggs

1 Teaspoon ful of true vanilla

2 Cupfuls of Krumbles

2 Cupfuls of shredded cocoanut Yi Cupful of coarsely cut filberts

Melt the butter, allow it to brown slightly, add the brown sugar, and stir until blended and smooth. Beat the eggs, combine with the butter and sugar mixture, and stir in the vanilla. Mix well and add the remaining ingredients. Drop from a teaspoon onto a greased baking sheet and bake in a moderate oven—350 deg. Fahr.—for about fifteen minutes.

Bran Fudge Squares

4 Squares of unsweetened chocolate

y Cupful of butter 2 Eggs

1 Cupful of granulated sugar 12 Cupful of sifted flour y> Cupful of All-Bran

Yi Cupful of chopped nuts (walnuts or pecans)

1 Teaspoonful of true vanilla

Break the chocolate into small pieces and put with the butter into the top part of a double boiler. Heat slowly until the chocolate is melted and the mixture well blended. Beat the eggs until light, add the sugar and combine thoroughly. Add the chocolate and butter mixture and stir in the flour, the All-Bran, vanilla and chopped nuts. Pour into a greased, flat pan to a depth of about one-third inch and bake in a moderate oven—375 deg. Fahr.—for about twenty minutes. Cut in two-inch squares.

Chocolate Crispies

Y Pound (1 scant cupful) of chocolate buds or broken milk chocolate bars

2 Cupfuls of Rice Krispies

Melt the chocolate in the top part of a double boiler. Add the Rice Krispies. and combine lightly with a fork until well blended. Drop from a spoon onto waxed paper, shaping slightly with the fingers. Place in the refrigerator until the chocolate hardens. Serve.

Suggestions For Using Cereals

Use Flaked Cereals

As a course at breakfast, luncheon or supper, with milk or cream or fresh fruit.

Instead of bread crumbs for “crumbing” cutlets, fish, oysters, croquettes, etc.

As a topping for scalloped dishes and in such desserts as fruit Bettys.

In meat or fish loaves.

In many cookie recipes and in macaroons.

In candy to replace nuts.

Flaked cereals may be rolled and used in the making of ice-box desserts and unbaked pie crusts.

Use Puffed Cereals

In soup as a substitute for croutons.

Instead of nuts in many fancy cakes and in candy.

As a separate course with milk or cream or fresh fruit.

Use Shredded Cereals

As a separate course with milk or cream, honey, fresh or stewed fruit.

With rarebit mixtures instead of crackers.

With creamed fish, dried beef or chicken, scrambled or poached eggs, instead of toast.

Many people like to eat shredded cereal biscuits with butter.

Use Uncooked or Partially Cooked Cereals

In making baking recipes: Muffins, nut and fruit breads, cookies, puddings, griddle cakes.

As a separate course, cooked and served with milk or cream. Chopped dried fruits may be added and are delicious.

Use left-over cooked cereals with savory additions, and bake or fry as a hot luncheon dish or supper dish.

Use Crisp, Crumbled Cereals

As a separate course at breakfast or supper, or as an ingredient in ice creams and baked products.