SERVING CEREALS

84.
Although, as is shown by the recipes that have been given, cereals may have a place in practically
all meals that the housewife is called on to prepare, they are used more frequently for breakfast than for



any other meal. When a cereal forms a part of this meal, it should, as a rule, be served immediately
after the fruit, provided the breakfast is served in courses. Many persons, of course, like fresh fruit
served with cooked or dry cereal, and, in such an event, the fruit and cereal courses should be combined.
A banana sliced over flakes or a few spoonfuls of berries or sliced peaches placed on top afford a
pleasing change from the usual method of serving cereals. Another way in which to lend variety to the
cereal and at the same time add nourishment to the diet is to serve a poached egg on top of the shredded-
wheat biscuit or in a nest of corn flakes, especially if they have been previously heated. In fact, any of
the dry cereals become more appetizing if they are heated thoroughly in a slow oven and then allowed to
cool, as this process freshens them by driving off the moisture that they absorb and that makes them
tough.
To add to both dry and cooked cereals protein and fat, or the food elements in which they are not so
high, milk or cream is usually served with them. Of these dairy products, which may be served hot or
cold, milk adds more protein than cream, and cream more fat than milk. Some persons, however, who do
not care for milk and cream or cannot take them, substitute a little butter for them or find fruit juice a
very good accompaniment, especially to a dry cereal. Sugar is generally served with both kinds of
cereals, as the majority of persons prefer them slightly sweet; but there is no logical reason for its use
except to add flavor.