Does your family eat cereal for breakfast?
A dish of oatmeal made from one-fourth cupful of the dry cereal will take the place of two slices of white bread, each about half an inch thick and three inches square, and give us iron besides.

Served with milk, it will make a well-balanced meal.

When we add a little fruit to give zest and some crisp corn bread to contrast with the soft mush, we have a meal in which we may take a just pride, _provided the oatmeal is properly cooked_.
A good dish of oatmeal is as creditable a product as a good loaf of bread.
It cannot be made without taking pains to get the right proportions of meal, water, and salt, and to cook thoroughly, which means at least four hours in a double boiler, over night in a fireless cooker, or half an hour at twenty pounds in a pressure cooker.

Half-cooked oatmeal is most unwholesome, as well as unpalatable.

It is part of our patriotic duty not to give so useful a food a bad reputation.
The man who does hard physical labor, especially in the open air, may complain that the oatmeal breakfast does not "stay by" him.