Use one teaspoonful of salt to a quart of boiling water.
Cracker Cream Toast.
Toast crackers and drop them into a cream, made as for milk toast. Let them soak in this for ten minutes; then dish and serve.
The crackers will be more delicate if they be soaked in cold water and toasted as for butter toast before being put in the cream.
Cracker Butter Toast.
Split Boston butter crackers and soak them in cold water until they begin to swell. Remove them from the water and drain on a plate. Arrange in the double-broiler and toast brown on both sides. Butter, and serve at once on a hot dish.
Mush.
Time was when the housekeeper was limited to three or four kinds of material for mush; but that is all changed, and the market is filled with many different preparations of wheat, oats, corn, etc. Each new article is pronounced by its makers to be the best. One of the principal recommendations which each manufacturer claims for his product is that it can be cooked in a short time. Many good articles that are prepared for the table by the printed directions on the package, calling for about ten minutes’ cooking, are discarded because of unsatisfactory results, whereas if the cooking were continued for half an hour or more the dish would be delicious. It must be remembered that all cereals require thorough cooking, because of the starch in them. No matter what the cereal product may be, it should be cooked not less than half an hour.
Be sure to have the full quantity of water called for in the receipt, and to have it boiling when the meal is stirred into it. When dry meal is to be sprinkled into boiling water, stir the water briskly for a few moments before adding the meal, and stir constantly while the meal is being sprinkled in. Rules can be given here for only a few kinds of cereals, but these rules can be followed in cooking almost any one of the breakfast cereals.