A text-book of cooking

General Rules for Cooking Cereals. — Pour the cereal slowly into boiling salted water. Cook directly over the flame for about 10 minutes. Then place over boiling water and, cook from \ to 8 hours. Usually one teaspoonful of salt is used for each cupful of cereal. The quantity of water depends upon the kind of cereal. The double boiler is particularly good for cooking cereals. The fireless cooker also is a most satisfactory device for cooking these foods easily and economically. Starchy foods are most easily digested when well masticated. Dry foods require more mastication than moist foods. It is well then to have the water used in cooking the cereal entirely absorbed. If, when nearly done, the cereal is too moist, uncover the vessel and cook until the excess of water is evaporated. ROLLED OATS OR WHEAT 3 cupfuls boiling water 1 teaspoonful salt 1 cupful cereal Prepare according to the general directions, cooking in the double boiler at least 1\ hours. CREAM OF WHEAT OR WHEATENA 3 cupfuls boiling water 2 teaspoonf uls salt \ cupful cereal Prepare according to the general rule, cooking in the double boiler at least \ hour. A few minutes before taking from the fire, £ pound of dates, cleaned, stoned, and cut into pieces, may be added. Kaisins or figs may also be used with Cream of Wheat and other cereals. How would the temperature of boiling water be affected if a cupful of cereal were poured into it all at once ? From this explain why cereals should be added slowly to the boiling water. Compare the cooked and uncooked cereal. How does it change in appearance and quantity ? Why are cereals not cooked entirely over the naked flame ? What is the price, weight, and measure of a package of Rolled Oats or Wheat ? Of a package of Cream of Wheat or Wheatena ? What is the cost of the quantity of cereal indicated in the recipes above ? CEREALS: STARCH AND CELLULOSE 41 REVIEW I. — MEAL COOKING Menu A Seasonable Fruit Sauce Breakfast Cereal Broiled Tomato Outside Preparation of Lesson. (a) Examine the recipes for these foods given in the text. (b) Determine the number of servings each recipe will make. (c) Learn proportions of materials, taking no written recipes to class. (d) Study methods of preparation, making sure they are understood perfectly. Note the kind of utensils to be used for each food. (e) Plan the order of preparing these foods so as to cook them in the least time. (/) Plan the preparation so that all foods may be ready to serve in the proper condition — hot or cold — at one time. Preparation of Lesson in Class. (a) Having your plans well in mind, begin to work at once. Work independently. (b) Cook a sufficient quantity of each food to serve one person. (c) Soil the least number of dishes possible. (d) Keep the table and utensils neat while working. 1 Note to the Teacher. — The " menu" of a " meal " lesson is to be assigned during the lesson previous to the " meal " lesson, so that its preparation can be planned before class time. Since only review foods are assigned, no instruction other than criticism of the finished product is to be given during the lesson. By cooking the group of foods in individual quantity, it is possible for pupils to complete the " meal " lesson in the usual class period. (e) Have the serving dishes ready, — warmed if necessary. (/) Taste the food before serving to see if properly seasoned. (g) Just before serving food, clear the table so that it may be ready for serving. (h) Serve all the foods at once, as a hostess cooking and serving without a maid. (t) If your work is a failure in any way, determine the cause of the failure and its remedy. LESSON IX Cereals : Rice