The whole grains, rice, barley, and hominy, lend themselves best to such use.

Try a dish of creamed salmon with a border of barley; one of hominy surrounded by fried apples; or a bowl of rice heaped with bananas baked to a turn and removed from their skins just before serving, and be glad that the war has stirred you out of food ruts! Cereals combined with milk make most wholesome puddings, each almost a well-balanced meal in itself.

They are easier to make than pies, shortcakes, and other desserts which require wheat flour, and they are splendid growing food for boys and girls.
For the hard-working man who misses the slowly-digesting pie, serve the puddings with a hard sauce or add a little butter when making them.

For the growing children, raisins, dates, and other fruits are welcome additions on account of their iron.

From half a cupful to a cupful of almost any cereal pudding made with milk is the equivalent of an ordinary serving of pie.
Aside from the avoidance of actual waste of food materials, there seems to be no one service so imperative for housewives to render in these critical times as the mastery of the art of using cereals.