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.
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