Cold cereal was crispy, flakey, or puffy, and served with milk. It was this reason, the splash of milk, that I avoided cold cereal (and still do), aside from a handful of clusters popped into my mouth as a crunchy dry snack.Hot cereal was Cream of Wheat, simmered on the stovetop, and served with a pat of country crock margarine and a shower of granulated white sugar. On weekends, when dad was home for breakfast, our hot cereal was topped with a generous, scalding hot, sugary sweet splash of black coffee.
