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{Lesson 13
Oct 17}

General Rules for cereals
All cereals require long
cooking - much longer than
directions on package. Only
by long boiling are cereals
made whole-some.

is not used with cereals
milk or cream on the other
hand supply fat and other
substances of which cereals
have little.
Stir coarse flakey cereals
as little as possible.
Look over the meal or grit &
remove any foreign substance.
The usual proportions
used for break-fast have
been coarsely grained & are