Books > School and Home Cooking (1920) > Rice, Cereals, Grains

School and Home Cooking (1920)
Table of Contents

Rice, Cereals, Grains

• Boiled Rice
• Corn-Meal Mush
• Corn-Meal Mush for "Frying"
• Cottage Cheese and Nut Loaf
• Cream of Wheat or Wheatena
• "Fried" or Baked Mush
• General Rules for Cooking Cereals
• Peanut Roast
• Rice (Cooked Over Boiling Water)
• Rice and Tomatoes
• Rice Cutlets With Cheese Sauce
• Rolled Oats or Wheat
• Salted Peanuts
• To Clean Rice

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