Citations:breakfast cereal

English citations of breakfast cereal

• 1905, Maine Agricultural Experiment Station, Bulletin, page 117:

  This Station has published two bulletins upon the composition of the breakfast cereal foods that were found in the Maine markets.

• 1905, Olive Green, What to have for breakfast, page 41:

  An invaluable breakfast cereal for a convalescent. STEAMED BARLEY Cooked one cupful of pearled barley in a double boiler four hours, with four cupfuls of water and a little salt. In the morning, add a cupful of boiling water or milk,

• 1907, United States. Office of Experiment Stations, Bulletin, page 32:

  Any stale bread or cake may be dried and lightly browned in the oven, then crushed and eaten dry or with milk or cream as a breakfast cereal.

• 1908, The principles of practical publicity, page 9:

  Spreading "the Breakfast Cereal Habit" / "Breakfast cereal" advertising has revolutionized our notions of dietetics. The oatmeal porridge habit, brought over by the Scotch Presbyterians, has gradually developed through the medium of educational advertising into a universal cereal habit, until now it is a generally accepted fact that no breakfast is hygienic or complete that does not begin with a cereal food.

• 1914 April 30, Mrs. K. C. Davis with Angeline Wood, “Illustrated Lecture on the Fireless Cooker: Cereal Breakfast Foods.”, in UNITED STATES DEPARTMENT OF AGRICULTURE SYLLABUS 15:

  Cereal breakfast foods should be prepared at night while the fire for supper is hot. Measure the required quantity of boiling water into the cooker kettle; add salt and cereal; let boil 10 minutes and place in box over night. Reheating in the morning will probably be necessary. In winter enough for two or three breakfasts may be cooked at once and reheated as wanted. The food in the inner kettle should be cooked about five minutes before placing in the outer kettle. Then the whole should stand over the flame until the water boils in the outer kettle. Any other kind of breakfast cereal may be cooked by adopting these general directions.
  The raw cereal breakfast foods, such as plain oatmeal, hominy, cracked wheat, etc., cost less than those which are partly cooked by steam at the factory, but frequently housekeepers prefer not to use them because they require so many hours of cooking. A cooking box, however, is especially well adapted for cooking just this sort of material. Even the cereal preparations which are partly cooked at the factory and are supposed to need only a few minutes cooking to make them ready for the table are much improved by long, slow cooking such as they get in the cooking box. The flavor and texture of cereal breakfast foods are influenced by the length of time they are cooked, and with the cooking box it is easily possible to secure the texture and flavor dependent upon long, slow cooking.