FARINA CUSTARD. A means of using left-over breakfast cereals is given in the accompanying recipe. Farina is the cereal used, but vitos, cream of wheat, etc. may be used in the same way. Cereal may be cooked especially for the purpose if there is none on hand and the dessert is desired. In this event, it should be cooked in the usual way and may be used either warm or cold.

• 1-1/2 c. cooked farina
• 1-1/2 c. milk
• 1 egg
• 1/3 c. sugar
• 1/4 tsp. salt
• 1/2 tsp. lemon
• 1/2 tsp. vanilla

Mix the farina with the milk. Beat the egg and to it add the sugar and salt. Add this to the farina and milk, stir in the flavoring, and pour in a buttered baking dish. Bake until the mixture is set. This will require about 45 minutes in a moderate oven.

Back to Dessert Recipes