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What to Do with Left-Over Cereals

• Most cereals are improved by long, slow cooking. This is emphatically true of hominy, cornmeal, and oatmeal, any one of which may be reheated to advantage. It is wise, therefore, to plan always for a remainder when cooking them.

They are a comparatively cheap food, and when so cooked as to yield their full nutritive value, they form an important part of the dietary. They lend themselves easily to many transformations, and so give variety to the daily menu.