Breakfast Foods

Description

This section is from the book "Practical Dietetics: With Reference To Diet In Disease", by Alida Frances Pattee. Also available from Amazon: Practical Dietetics: With Reference to Diet in Disease.

Breakfast Foods

Fruits served with breakfast foods make them more appetizing.

Follow directions on package for preparing patent or prepared cereals, allowing double the given time for cooking.

Hasty Pudding Or Cornmeal Mush, 182 Calories

(Individual Rule).

¼ cup cornmeal. ½ tablespoon flour. ¼ teaspoon salt.

¼ cup cold milk or water. ½ cup boiling water.

Mix the meal, flour and salt with the cold milk or water; when smooth, stir into the boiling water. Cook in a double boiler one hour or more; or over direct heat one-half hour. Serve with cream and sugar, turn into tins to cool if wanted for sauteing. Cut into slices, dip in flour and saute in drippings or butter.

Gluten Breakfast Food (For The Diabetic), 665 Calories

(Two Servings).

½ cup Gum Gluten Breakfast Food.

2 cups cold water. Salt.

Would suggest partly cooking the Breakfast Food the day before using, as a long cooking improves the quality. Put the food in the water and cook over direct heat for fifteen minutes, then put in double boiler and cook for about one hour, adding salt to taste when nearly done. It is then necessary to cook it but twenty minutes in the morning. Serve with cream.

1 Calculated with milk.

Hominy Mush, 200 Calories

(Individual Rule).

¼ cup fine hominy. 1 1/3 cups boiling water.

¼ teaspoon salt.

Put all together in a double boiler and cook two hours Add more water if mush seems stiff and thick; all preparations of corn absorb a great deal of water in cooking, and hominy usually needs a little more than four times its bulk.

Note

Hominy is exceedingly indigestible unless well cooked, but sweet and nutritious when subjected to a high temperature for a long time.

Oatmeal Mush For, Children And Invalids, 880 Calories

(Four Servings.) 1 cup granulated oatmeal. 1 scant quart boiling water.

1 teaspoon salt.

Put the oatmeal and salt in a double boiler, pour on the boiling water and cook three or four hours. Remove the cover just before serving, and stir with a fork to let the steam escape. If the water in the lower boiler be strongly salted, the oatmeal will cook more quickly. Serve with sugar or salt and cream or milk.

Note

Baked sour apples, apple sauce and apple jelly are delicious eaten with oatmeal. They should be served with the mush, and sugar and cream poured over the whole. They give the acid flavor which so many crave in the morning. Coarse oatmeal is not advisable in any form of water brash, acidity or bowel irritations. It often causes eruptions on the skin in warm weather.