For the adults of the family the staying qualities of hominy and cornmeal can be increased by cutting the molded mush in slices and frying till a crisp crust is formed.

This can be obtained more easily if the cereals are cooked in a mixture of milk and water instead of water alone.

The milk supplements the cereal as acceptably as in a dish of mush and milk.

Cornmeal needs even more cooking than oatmeal to develop an agreeable flavor.

It can be improved by the addition of an equal amount of farina or cream of wheat.
Cereals for dinner are acceptable substitutes for such vegetables as potatoes, both for economy and for variety.