A text-book of cooking

In the small pan of the fireless cooker cook (over a flame) the rice, onion, and butter, stirring constantly until they are slightly brown. Add boiling water and cook until the water is almost absorbed. Add the tomatoes and seasoning and heat the mixture until it boils. Cover and place in the large kettle of boiling water belonging to the fireless cooker. Place in the fireless cooker for f hour. This food may be served as a border around meat. Rice and Tomatoes may be cooked in a double boiler until the rice is tender. In your own way, explain the principle of "cooking without fire." What ingredient does Corn Meal Mush for "Frying" contain that plain Corn Meal Mush does not ? What is the use of this ingredient in Corn Meal Mush for " Frying" ? (See Wheat Flour and Corn Meal, p. 216.) How does the method of preparing Corn Meal Mush for " Frying " differ from the usual method of cooking cereals ? How many cupfuls of corn meal in one pound ? Of rice in one pound ? What is the price per pound of corn meal and rice ? LESSON XI Cereals for Frying "FRIED" MUSH Cut corn meal mush for "frying" (see p. 51) into slices £ inch thick. Dip each slice in flour and brown in a little hot fat (oleomargarine, butter, or a slice of salt pork fat may be used). The slices of mush may be spread with softened fat, or dipped in melted fat, and browned in the oven or broiling oven. Serve the hot mush plain or with syrup. In the same way, left-over wheatena, cream of wheat, farina, and other breakfast cereals may be molded, cooled, and then " fried." FRENCH TOAST 1 or 2 eggs 1 cupful milk J teaspoonful salt 6 or 8 slices of stale bread Beat the eggs slightly, add the salt and milk, and dip the bread in the mixture. Heat a griddle or " frying " pan and place a little butter, oleomargarine, or a combination of butter and some other fat, in the pan. Brown the bread on one side in the hot fat. Place a bit of fat on the top of each slice, turn, and brown the other side. Serve hot with a mixture of powdered sugar and cinnamon, or syrup. POWDERED CEREALS USED FOR THICKENING 53 CARAMEL SYRUP J cupful sugar J cupful boiling water Caramelize the sugar (see Peanut Candy, p. 29). Add the boiling water carefully and allow the mixture to simmer until the caramelized sugar is dissolved. If necessary dilute or evaporate until the mixture is of the consistency of maple syrup. Serve with the above foods or with griddle cakes. In preparing French Toast, what care must be taken in dipping the stale bread in the milk and egg mixture ? Since it is desirable to serve the slices of toast whole, which are the better for French Toast, — large or small pieces of bread ? What is the advantage of placing a bit of fat on each slice of bread just before turning it ? Which is hotter, caramelized sugar or boiling water? How does the boiling water affect the caramelized sugar when poured upon it ? From this explain why it is necessary to add the boiling water cautiously to the caramelized sugar in making Caramel Syrup. If, after dissolving the caramelized sugar, the syrup is too thick, how can it be remedied ? If too thin, how can it be remedied ? LESSON XII Powdered Cereals used for Thickening Experiment 19 : Starch Grains and Boiling Water. — Pour 2 tablespoonfuls of boiling water over 1 teaspoonful of flour. Stir and heat over the flame. Is the mixture smooth ? Examine the center of a "lump." How does it compare with uncooked starch? Are all of the starch grains swelled and semisoluble ? To cook starch successfully, it is necessary to soften the cellulose and swell every grain of starch contained in the starchy food. To accomplish this each grain must be surrounded by heat and moisture. In vegetables and cereals,