A text-book of cooking

Corn meal does not contain as much protein as does wheat. The protein in corn meal differs from that in wheat ; it does not have the elastic property of the protein of wheat. It is this property which makes the latter so satisfactory in bread making. For this reason, it is always best to combine corn meal with wheat flour or some other cereal in preparing corn breads. It should be noted that corn meal contains more fat than wheat flour, and it compares favorably in digestibility with wheat flour. There is no difference in the nutritive value of yellow and of white corn meal. Wheat Flour and Oatmeal. — From U. S. Department of Agriculture, Bulletin No. 28, tabulate the percentage composition of wheat flour and of oatmeal. Which contains the more protein, fat, and ash ? Which contains the more carbohydrates ? Oatmeal contains more protein, fat, and ash than any of the cereals commonly used. Its cellulose, however, is very tough, hence it requires long cooking in order to be digested easily. Wheat Flour, Barley, Buckwheat, and Rye. — From U. S. Department of Agriculture, Bulletin No. 28, tabulate the percentage composition of wheat flour, of barley, of buckwheat, and of rye. Note the quantity of fat in barley and in buckwheat, and the small amount of protein in buckwheat and in rye. Breakfast Cereals. — Cereals are prepared in various ways and sold as breakfast foods. They are often rolled or crushed, and steamed, so that the time of cooking may be lessened. Sugar, glucose, salt, or other materials are added to them to improve the flavor. In the preparation of some cereals, the process of malting takes place. In this process the carbohydrates of the cereal are made partially soluble or are predigested. Breakfast cereals are inexpensive and nutritious foods. A study of their composition and digestibility should make one appreciate, but not overestimate their food value. If well cooked, they hold an important place in diet, and should be used often. CORN MUFFINS 1$ cupfuls flour i teaspoonful salt } cupful corn meal 1 egg 3 J teaspoonfuls baking powder 1 J cupfuls milk J to 1 tablespoonful sugar 2 tablespoonfuls fat COMPOSITION OF CEREALS 217 Mix as plain muffins, and bake in oiled muffin tins 25 to 30 minutes. Rye meal may be substituted for corn meal in this recipe. RICE MUFFINS 1J cupfuls flour 1 egg 3J teaspoonfuls baking powder } cupful milk 2 tablespoonf uls sugar £ cupful cooked rice I teaspoonful salt 2 tablespoonfuls fat Beat the egg ; add the milk and the cooked rice. Add the dry ingredients (through a sifter) to the egg mixture; melt the fat ; add it to the flour mixture. Mix quickly and thoroughly, and bake in buttered muffin tins, as for plain muffins. Explain why corn meal is not used alone for corn meal muffins. (See Wheat Flour, and Com Meal, p. 215.) Compare the quantity of milk used in Rice Muffins with that used in Plain Muffins. Account for the difference. From U.S. Department of Agriculture, Bulletin No. 28, tabulate the percentage composition of boiled rice. Compare with the composition of the uncooked food. How much nourishment is lost by boiling ? By what method can rice be cooked to retain the most nourishment ? Explain why the per cent of nutrients in a food does not always indicate the quantity of nourishment that the nutrients yield to the body. (See Percent of Nutrients ; Nutritive Values, p. 213.) REVIEW XVI. — MEAL COOKING Cream of Potato Soup Lettuce Salad with French Dressing Muffins See Review I (p. 41) regarding suggestions for the pieparation of the lesson. LESSON LXXII Method of Preparing Eggs for Quick Breads ; Peach Cup The Preparation of Eggs for Delicate Quick Breads. — In all