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Show It 0Sk Makes Mf Cents t - BY VI JUDGE J j, Dear Readers: Even before inflation hit, I considered ready-to-eat cereals a mighty poor value in nutrition so you can imagine what I think of them now. They may taste good, but in my opinion, they cost much more than they're worth. I realize, of course, that when a family's accustomed to a cold cereal breakfast, it can be difficult to get them to switch, so let's not ask them to. Let's give them ready-to-eat cereal but of our own make for better nutrition and a sizeable saving. Our favorites are granola and a whole wheat crunchy cereal resembling commercial wheat nuts. As you probably know, granola is basically oatmeal. Many good recipes have been published in newspapers and magazines since granola become popular but if you don't have one, let me know and I'll share mine. Actually, once you get the basic concept no recipe is needed as granola can be varied in so many way according to your particular taste. To make the whole wheat cereal, coarsely crumble a couple of loaves of your own homemade wholewheat bread. (Our failures loaves that turn out coarse and dry because we let the dough get too light are excellent for this, by the way, but don't substitute commercial bread. It won't work.) Spread the crumbs on a cookie sheet to dry out overnight or for a few hours, then transfer them to a mixing bowl and sprinkle them with a mixture of V4 cup molasses, V cup water, i teaspoon vanilla, 4 teaspoon cinnamon (optional) and obout two tablepoons natural flavored malted milk powder. (Also optional but it gives a nice flavor.) Mix all thoroughly, then again spread the crumbs evenly on the cookie sheet, preferably one with a rim to avoid spills. Toast in moderate oven until golden brown and crisp, stirring often. Cool and store in an airtight container or plastic bag. A second way to make a similar cereal does not require homemade, wholewheat bread: Sift three cups of coarsely ground whole wheat flour with V2 cup wheat germ, two teasoons baking powder, a pinch of soda, ',i teaspoon salt, and V4 cup white, brown, or raw sugar. Combine with 1 cup sour milk or buttermilk plus two tablespoons molasses if white sugar is used. To this also add two tablespoons powdered malt if desired. The dough will be sticky. Press it onto a greased cookie sheet to a thickness of one-half inch. Bake in moderate oven 30 to 35 minutes, or until firm but not crisp. Turn off the heat, remove from oven, turn upside down, cut into two inch strips and return to the warm oven to dry out. When thoroughly dry, grind the strips in a food chopper or roll with a rolling pin to make coarse crumbs. Strain out the fine crumbs to be used as you would graham cracker crumbs. (We especially like these in pie crust.) Use the coarse crumbs for cereal. Serve with milk, raisins, or fruit as desired. To me, since I bake wholewheat bread anyway, the first method is easier, although either results in a delicious ready-to-eat cereal at a fraction of the cost of commercial brands. Let's remember, also, that toast made with homemade whole wheat bread is actually a form of cereal. The same ingredients for a nutritious breakfast are there when served with the milk you would otherwise pour on the cereal in a bowl. Dear Vi: If you have cooking utensils that don't have covers, use a heavy-duty stainless steel pizza pan. It will need a handle, so drill a hole in the center and attach a cork with a screw. These pizza pans come in several sizes, but I find that two suffice for all of my needs a large one for my largest skillets and a medium size for the others. These pizza pan lids can also serve as a weight to keep bacon from curling as it fries. Hilma Nottingham, Rexburg, Idaho Dear Vi: Spraying carpets with a mild solution fabric softener makes them fluffier and easier to keep clean. This doesn't affect the color of my carpets at all, but you might try an inconspicuous spot on yours first. I've been delighted with the results every time. Ersela Deane, Evanston, Wyoming |