Special Recipes[1]
FOR MAKING THE GRAPE-NUTS, POST’S BRAN FLAKES,
AND POST TOASTIES DISHES AS USED IN
THE MONTH OF SEASONABLE MENUS
GRAPE-NUTS IN BREAKFAST DISHES
GRAPE-NUTS COOKED WITH DATES
| 2 cups boiling water | 1 cup Grape-Nuts |
| ½ teaspoon salt | ½ cup stoned dates |
| ½ cup corn meal |
Into two cups of rapidly boiling salted water, pour gradually ½ cup corn meal, and cook like mush. Then add 1 cup Grape-Nuts, ½ cup of stoned dates cut in two. Serve with milk and cream. This recipe serves four to six persons.
GRAPE-NUTS MUFFINS
| 1½ cups flour | ¾ cup Grape-Nuts |
| 4 teaspoons baking powder | 1 cup milk |
| 2 tablespoons sugar | 1 egg |
| ½ teaspoon salt | 2 tablespoons shortening |
Sift flour, baking powder, sugar, and salt into mixing bowl, add Grape-Nuts, milk, beaten egg, and melted shortening, and beat well. Have ready well-greased muffin pans. Fill each three-fourths full with the batter. Bake about 20 minutes in a hot oven (400° F.)
This recipe makes ten to twelve muffins.
GRAPE-NUTS ORANGE MUFFINS
| 2 tablespoons butter | Grated rind of orange |
| ¾ cup sugar | 1½ cups flour |
| 2 eggs | 1½ teaspoons baking powder |
| 1 cup orange juice | 1 cup Grape-Nuts |
Cream butter and sugar, add eggs, and beat; then add orange juice, rind of orange, flour sifted with the baking powder, and then the Grape-Nuts. Bake in greased pans in a moderate oven 25 minutes.
This recipe makes eight muffins.
GRAPE-NUTS POST’S BRAN MUFFINS
| 1 cup Grape-Nuts | 2 eggs |
| 1 cup Post’s Bran Flakes | 1 tablespoon sugar |
| 1 cup sifted flour | 1 cup milk |
| ½ teaspoon salt | 2 tablespoons melted butter |
| 3 teaspoons baking powder |
Mix Grape-Nuts and Post’s Bran Flakes. Add flour, salt, and baking powder sifted together. Beat eggs with sugar, add milk. Stir in the Grape-Nuts Bran mixture. Add melted fat last. Bake in greased muffin pans in a moderate oven.
This recipe makes twelve muffins.
GRAPE-NUTS IN SOUP, SALAD,
AND ENTRÉES
GRAPE-NUTS PURÉE
| 3 cups beef stock | ⅓ cup flour |
| 2 cups Grape-Nuts | ⅓ cup butter |
| 1 slice onion | ½ teaspoon salt |
| ¼ teaspoon celery salt | ½ teaspoon pepper |
| 3 cups milk |
Cook stock, Grape-Nuts, onion, and celery salt for 15 minutes. Rub through a sieve and add milk very gradually. Into a separate saucepan put butter and melt slowly over low fire, add flour gradually until smooth and the consistency of cream, then add very gradually to first mixture, stirring constantly. Bring to boiling point, season with salt and pepper, and serve at once.
This recipe will serve six to eight persons.
GRAPE-NUTS MOCK HAMBURGER STEAK
| 1 cup lentils | 1 teaspoon salt |
| 1 cup Grape-Nuts | 1 teaspoon poultry seasoning |
| 1 tablespoon butter or other fat | 2 eggs |
| 2 onions | ½ cup milk |
Soak lentils in water overnight, then boil until soft and mash and allow to chill, then add Grape-Nuts and shortening, grate in the onions, add salt,seasoning, and eggs, and mix thoroughly. Moisten with milk until the mixture 1s as soft as can be handled, and form into cakes like hamburger steak. Fry in butter until brown. Serve with brown gravy.
This recipe will serve six persons.
GRAPE-NUTS YOSEMITE SALAD
| 2 cups diced cold cooked carrots | 1 teaspoon white pepper |
| 2 cups cold peas | 2 cups Grape-Nuts |
| 1 tablespoon finely chopped onion | 1 cup mayonnaise |
| 2 teaspoons salt | 4 lettuce leaves |
Mix carrots, peas, onion, salt, and pepper. Put in an enamelware colander to drain, and place on ice to chill. Just before serving, mix with the Grape-Nuts and mayonnaise. Heap in lettuce leaves.
GRAPE-NUTS STUFFING FOR BELL PEPPERS
| 6 large sweet bell peppers | 6 tablespoons Grape-Nuts |
| 3 ripe tomatoes | 6 eggs |
| 1 teaspoon salt | 6 teaspoons melted butter |
| ¼ teaspoon celery salt | ½ cup warm water |
| ¼ teaspoon white pepper |
Stem and seed the peppers. Cover closely and let stand in boiling water 10 minutes. Peel tomatoes and cut into small pieces, now add salt, celery salt, and white pepper. Mix well. Place peppers upright in baking dish. Put a tablespoon of Grape-Nuts in each pepper and add 1 tablespoon of tomato mixture to each pepper, then carefully break an egg into each pepper and put 1 teaspoon melted butter on egg and sprinkle Grape-Nuts over top till peppers are full.
Add ½ cup warm water to dish and bake at 400° F. until soft. Too much heat will cause them to lose their shape.
This recipe will serve six persons.
GRAPE-NUTS STUFFED BAKED EGGPLANT
| 1 large eggplant | ¼ cup tomato catsup |
| 1 cup Grape-Nuts | ¼ cup minced ham |
| 1 tablespoon grated onion | ¼ teaspoon paprika |
| 2 tablespoons melted butter | 1 teaspoon salt |
| 1 egg |
Parboil the eggplant for 20 minutes. Cut it into halves and scoop out the center, leaving a wall about half an inch thick. Chop the portion of eggplant which has been scooped out, add to it ¾ cup of Grape-Nuts, onion, melted butter, egg, catsup, minced ham (minced fried bacon or other cooked meat may be substituted for the ham) and seasoning; mix well. Fill the dressing into the shells, cover with ¼ cup Grape-Nuts, dot with bits of butter, and bake in a quick oven for 30 minutes.
This recipe serves eight portions as entrée, or four portions if used as main dish for luncheon or supper.
GRAPE-NUTS HAM EN CASSEROLE
(Southern Style)
| 1 slice ham (approximately 1 pound) | ½ teaspoon salt, if milk is used |
| 2 large sweet potatoes (1 pound) | |
| 1 small sweet pepper | 2 cups sweet milk or soup stock |
| ¾ cup Grape-Nuts |
Use low, wide casserole. Lay full-length slice of ham first. Spread lightly with chopped pepper. Sprinkle over with half the Grape-Nuts. Cut sweet potatoes in thick slices and completely cover the ham. Sprinkle over the remaining Grape-Nuts. Pour the salted milk or soup stock over all; cover;bake in slow oven 40 minutes or until ham is tender. More liquid may be added if very moist dish is desired. Uncover and brown before serving.
A complete luncheon dish, ample for four portions.
GRAPE-NUTS DESSERTS
GRAPE-NUTS APPLE CARAMEL PUDDING
| 12 large apples | ½ cup brown sugar |
| 1 cup Grape-Nuts | ⅛ teaspoon salt |
| 1 cup flour | ½ cup butter |
Fill a buttered baking dish with the apples peeled and cut into quarters, and cover with the Grape-Nuts, flour, sugar, and salt, creamed with the butter. After this creamed mixture is placed over the top, it forms a crust, and yet some of it “leaks” down through the apples, giving them a delicious caramel nutty flavor. Bake in a slow oven 40 to 60 minutes, until the apples are tender. Serve hot with whipped or plain cream.
This recipe serves six to eight persons.
GRAPE-NUTS FRUIT CUSTARD
| 1 egg | 1 teaspoon lemon or vanilla |
| 2 teaspoons sugar | ⅛ teaspoon salt |
| ½ cup milk | ¼ fresh peach |
| 2 tablespoons Grape-Nuts |
Beat egg and sugar lightly, add milk, Grape-Nuts, flavoring, salt, and, last, peach cut in thin slices. Bake or steam 40 minutes until custard is set.
Raisins, cooked prunes, or cooked apricots may be used instead of a peach. This recipe may be doubled and baked in a single Grape-Nuts pie crust.
This recipe is for one person.
GRAPE-NUTS FRUIT PUDDING
| 1 package lemon Jell-O | 1 cup Grape-Nuts |
| 1 pint boiling water | ½ cup seeded raisins or chopped dates |
Add the boiling water to the Jell-O and stir until it is dissolved. Pour into a mold, and after the mixture has cooled slightly, add the Grape-Nuts and fruit; then allow the mixture to chill and harden.
Makes four to six portions.
GRAPE-NUTS RAISIN PIE
| ¾ cup Grape-Nuts | 2¼ cups hot water |
| ¾ cup raisins seeded and chopped | ¼ cup cider vinegar |
| 1½ cups brown sugar | 3 tablespoons butter |
Mix in order given and cook for 10 minutes. Cool. Pour into a paste-lined plate and cover with half-inch strips of paste placed half an inch apart to form a lattice top. Trim edges neatly, moisten, and finish with a half-inch strip of paste around the edge. Bake about 40 minutes. The oven should be hot (450° F.) for the first 15 minutes, and then the heat should be reduced (400° F.)
GRAPE-NUTS TORTONI
| 3 teaspoon ground mace | 1½ pints whipping cream |
| ¾ cup powdered sugar | 4 egg yolks |
| ¾ cup Grape-Nuts |
Mix together mace, sugar, and half of the Grape-Nuts; whip cream until stiff, add egg yolks well beaten, fold in other ingredients slowly. Put into individual containers (paper cases are best), sprinkle the top with remainder of Grape-Nuts, which have been crushed with a rolling pin. Have ready an empty can packed in a tub with cracked ice and rock salt, use five parts ice to one part salt, place containers in can, cover with ice and salt, let stand until frozen hard.
This recipe serves ten to twelve persons.
GRAPE-NUTS PUFF PUDDING
| ½ cup butter | 2 cups milk |
| 2 cups granulated sugar | 6 tablespoons Grape-Nuts |
| 4 eggs, separated | 4 tablespoons flour |
| 2 lemons, grated rind and juice |
Cream butter and sugar, add egg yolks well beaten, milk, Grape-Nuts, flour and lemons. Last fold in the egg whites beaten stiff. Bake in pudding dish set in pan of boiling water. Have oven hot enough to keep water boiling. When done, pudding will have crust on top, jelly below. Serve hot or cold with plain or whipped cream.
This recipe will serve six to eight persons.
POST’S BRAN FLAKES
BREAKFAST BREADS AND COOKIES
POST’S BRAN NUT BREAD
| 2 cups whole wheat or graham flour | 4 tablespoons molasses |
| 4 teaspoons baking powder | 1 egg |
| 3 teaspoon soda (scant) | 1 tablespoon butter or other fat |
| 1 teaspoon salt | 1 cup Post’s Bran Flakes |
| 1 cup milk | 1 cup nut meats |
Sift the flour, baking powder, soda, and salt together several times. Add the milk, molasses, beaten egg, and melted butter. Stir well. Add Post’s Bran Flakes and nuts. Place in single loaf pan. Set aside one-half hour to rise. Bake in moderate oven (350° F.) 50 to 60 minutes. This recipe makes one large loaf or two small loaves.
The recipe may be varied by using white flour and increasing milk to 1¼ cups.
BRAN RAISIN BREAD
Follow the recipe for Bran Nut Bread, except add 1 cup raisins in place of the nuts.
POST’S BRAN YEAST BREAD
(Five hour process)
| 1½ cups milk | 1 teaspoon salt |
| ½ tablespoon butter, lard, or other fat | ½ yeast cake |
| 2 cups Post’s Bran Flakes | |
| 1½ tablespoons sugar | 2 cups flour |
Scald milk and pour over salt, sugar, and shortening in mixing bowl. When the milk has cooled to lukewarm, crumble yeast into it, blend well, and let all stand for ten minutes in warm place. Add flour and beat well, then add Post’s Bran Flakes and knead all thoroughly. Cover well and keep in a warm place (70° to 90° F.) until the dough has doubled in bulk. Cut down with a knife, knead lightly, and shape into a loaf. Place in a well-oiled single loaf pan not too broad at bottom. When dough has again doubled in bulk, bake for 45 minutes in moderate oven (350° to 375° F.) If dough is set over night, ¼ cake of yeast will be sufficient.
BRAN GRIDDLE CAKES AND MAPLE SYRUP
| 1¾ cups milk | 1½ cups flour |
| 1 teaspoon salt | 4 teaspoons baking powder |
| 2 teaspoons sugar | 2 eggs (white and yolks beaten separately) |
| 1 cup Post’s Bran Flakes | |
| 1 tablespoon melted butter |
Pour the milk over the salt and sugar in the mixing bowl. Add the Post’s Bran Flakes, then the flour and baking powder sifted together, the egg yolk and melted butter. Beat thoroughly. Fold in the stiffly beaten egg white and bake on a lightly oiled hot griddle.
This recipe makes sixteen medium-sized cakes.
POST’S BRAN BISCUIT
| ¾ cup Post’s Bran Flakes | 2 tablespoons butter or other fat |
| 1⅓ cups flour | |
| 5 teaspoons baking powder | 1 egg |
| ¾ teaspoon salt | ⅓ cup milk |
| 2 tablespoons sugar |
Mix the bran, flour, baking powder, salt, and sugar thoroughly, cut the butter into the flour, stir the well-beaten egg into the milk, and add to dry ingredients to make a moist, soft dough. Roll on floured board to about half-inch thickness, handling as little as possible; cut with biscuit cutter. Bake in hot oven (450° F.) from 12 to 15 minutes.
This recipe makes eighteen small biscuits,
POST’S BRAN MUFFINS
| 2 eggs | ½ teaspoon salt |
| 3 tablespoons sugar | 1½ cups Post’s Bran Flakes |
| ¾ cup flour | ⅔ cup milk |
| 1½ teaspoons baking powder | 2 tablespoons butter
or other fat |
Beat eggs and add sugar. Sift flour, baking powder, and salt together and add Post’s Bran Flakes. Add to egg mixture alternately with milk, beating well. Stir in the melted butter. Drop the batter into well-oiled muffin pans filling each about two-thirds full. Bake for about 25 minutes in a moderately hot oven (425° F.)
This makes nine to twelve muffins.
POST’S BRAN MOLASSES COOKIES
| ⅓ cup molasses | ½ teaspoon salt |
| ¼ cup sugar | ¼ teaspoon soda (scant measure) |
| ⅓ cup melted butter | |
| ⅓ cup boiling water | 1 teaspoon cinnamon |
| 1 egg | ½ teaspoon cloves |
| 1½ cups flour | 1 cup Post’s Bran Flakes |
| 1½ teaspoons baking powder |
Mix the molasses, sugar, butter, and boiling water together; add beaten egg; then add flour, baking powder, salt, soda, and spices well sifted together; add Post’s Bran Flakes and mix well. Drop by teaspoonfuls on oiled baking sheet and bake in moderate oven (375° F.) from 8 to 10 minutes.
This recipe makes thirty cookies.
POST’S BRAN SPICE COOKIES
| ⅓ cup butter or other fat | ¼ teaspoon cloves |
| ½ cup sugar | ¼ teaspoon allspice |
| 1 egg | ½ cup raisins |
| ¾ cup flour | ¼ cup walnut meats |
| ¼ teaspoon baking powder | 1 cup Post’s Bran Flakes |
| ¼ teaspoon salt | ¼ cup milk |
| ½ teaspoon cinnamon |
Cream the butter and sugar, then stir in well-beaten egg. Sift flour, baking powder, salt, and spices together and add to egg mix-ture together with raisins, nuts, Post’s Bran Flakes, and milk. Mix well. Drop from teaspoon on to oiled tins and bake in a moderate oven (350° to 375° F.) from 10 to 12 minutes.
This recipe makes about thirty cookies.
POST TOASTIES LACE COOKIES
| 1 cup white sugar | 1 cup flour |
| 5 tablespoons butter | 2½ teaspoons baking powder |
| 2 eggs | ½ cup cocoanut |
| 1 teaspoon vanilla | 3½ cups Post Toasties |
Cream butter and sugar, add beaten yolks of eggs and vanilla. Add the stiffly beaten whites of eggs, then gradually the flour which has been sifted with the baking powder. Finally, add the cocoanut and the Post Toasties which have been rolled fine. Drop from spoon onto a greased pan and bake in a medium oven (425° F.)
| ½ cup molasses | 1½ cups flour |
| 6 tablespoons butter or other fat | ¼ teaspoon soda |
| ½ cup brown sugar | 1 teaspoon salt |
| 1½ cups Post’s Bran Flakes | ½ tablespoon ginger |
Boil the molasses, butter, and brown sugar together for 2 minutes. Cool until lukewarm. Add Post’s Bran Flakes. Stir well. Add flour, soda, salt, and ginger which have been sifted together several times. Mix thoroughly. Chill. Roll to one-fourth inch thickness and cut out snaps with a rather small cutter.
This recipe makes about forty-five cookies.
POST’S BRAN FLAKES MACAROONS[2]
| 2½ cups Post’s Bran Flakes | 1 cup cocoanut |
| 3 tablespoons butter | 3½ teaspoons baking powder |
| 1 cup brown sugar | 1 teaspoon vanilla |
| 2 eggs | ½ teaspoon salt |
Mix the Post’s Bran Flakes with the sugar, melted butter, and baking powder. Beat the yolks and whites of the eggs separately and add to the batter with the cocoanut, salt and vanilla. Drop from the point of a teaspoon on a greased shallow pan and bake in a very hot oven (about 450° F.) until brown.
This will make about three dozen tiny macaroons.
POST TOASTIES MACAROONS
| 2 egg whites | 1 teaspoon vanilla or almond extract |
| 1 cup sugar | |
| 3 cups Post Toasties |
To the stiffly beaten egg whites add the sugar gradually, then the vanilla, and, last, the Post Toasties. Drop from spoon onto a well-buttered pan and bake 20 minutes in a moderate oven (350° F.)
This recipe may be varied by substituting 1 cup shredded cocoanut for 1 cup Post Toasties.
POST’S BRAN DELIGHTS
| ½ cup butter | 1½ cups flour |
| 1 cup sugar | 2 teaspoons baking powder |
| 1 egg | ½ teaspoon salt |
| 1 tablespoon milk | 1½ cups Post’s Bran Flakes |
| 1 tablespoon orange juice and grated rind of one-fourth an orange |
Cream the butter and sugar, add beaten egg, milk, and flavoring. Sift the flour, baking powder, and salt together several times and add to the mixture. Then add Post’s Bran Flakes. Put on a slightly floured board and roll thin. Cut into fancy shapes, strips, squares, diamonds, etc., and bake in a hot oven (425°'F.)
This recipe makes from fifty to one hundred cookies depending on the size.
This recipe may be varied by substituting 1 tablespoon lemon juice and grated rind of one-fourth lemon, or ¾ teaspoon vanilla for the orange juice and grated rind.
It may be further varied by brushing the cookies with beaten egg and dipping in a mixture of ½ cup finely chopped nuts, ½ cup sugar, and ¼ teaspoon cinnamon. Or the nuts may be omitted and the wafers sprinkled with sugar and cinnamon, placing a small piece of crystallized cherry, ginger, or citron in the center of each. These cookies are a dainty addition to afternoon tea.