Canadian cook book

Note. — A fireless cooker may be used to advantage; cook cereal 5 mins. then place in fireless cooker ; the amount of water may be slightly reduced. If cereal is cooked at night, pour a little water over the top to prevent a crust forming. BOILED RICE. 1 tb. 1 c. rice. 3^ T. 1 tb. salt. 13^ c. 3 qts. boiling water. 1. Pick over and wash the rice. 2. Have water boiling briskly, add salt. 3. Add rice slowly in order not to check the boiling. 4. Boil, uncovered, until soft — about 25 mins. ; add water to keep the amount to 3 qts. 5. Drain in sieve; pour boiling water through. 6. Return to saucepan; set on back of range or in oven to dry. Note. — Test rice by tasting or by pressing a kernel between the fingers. STEAMED RICE. 1 tb. 1 c. rice. H T. IT. salt. 2]/2 tb. c. boiling water. 1. Pick over and wash the rice. 2. Put into a bowl; add salt and water. 3. Steam over rapidly boiling water, until tender, about 45 mins. MACARONI. 1. Break macaroni into lengths; wash with cold water. 2. Have large amount water boiling rapidly; add salt, 1 T. to 1 qt. 3. Add macaroni slowly; boil uncovered until tender — 25 to 40 mins. 4. Drain in a colander; rinse with cold water. Note. — Other Italian pastes and noodles are cooked in the same way. CEREALS 195 CHAPTER XVI (A). QUICK BREADS General Rules In recipes for quick breads, cakes and pastries, the proportions given are for pastry flour. If bread flour is used, substitute % c. for 1 c. pastry flour. In all cases, flour should be sifted before measuring. Flour mixtures, before cooking, may be divided into two general classes, ''batters" and ''doughs," the consistency depending upon the proportions of liquid to dry ingredients, as follows: 1. Thin or pour batters, as pop-overs, griddle cakes, in which the proportion is 1 part liquid or more to 1 part flour. 2. Thick or drop batters, as muffins, cakes — proportion about 1 part liquid to 2 parts flour. 3. Soft doughs, as tea-biscuit, bread — proportion about 1 part liquid to 3 parts flour. 4. Stiff doughs, as pastry, cookies — proportion about 1 part liquid to 4 parts flour. Note. — The "liquid" includes those ingredients which are in liquid form during mixing, as milk, water, molasses, egg. An egg may be considered as a scant one-quarter cup. Use of Leavening Agents 1. Use 2 T. baking powder to 1 c. flour. 2. If egg is used in lightening, as in muffins and cakes, reduce the baking powder by Yi T. for each egg. 3. If baking soda and sour milk are used, use 3^ T. soda to 1 c. sour milk, and in addition use 1. T. baldng powder to 1 c. flour. 4. If baking soda and cream of tartar are used, use 3^ T. soda and 1 T. cream of tartar to 1 c. flour. 5. If baking soda and molasses are used, use T. soda to 1 c. molasses. Kinds of Shortenings 1. For tea biscuit and muffin mixtures, use butter, a butter substitute, butter and lard mixed, a lard substitute or dripping — beef or beef and pork mixed. 2. For cakes, use butter or a good butter substitute. 3. If cream is used, the butter should be reduced. 1 c. 16% cream = 3 tb. fat + >g c. milk. 1 c. 24% cream = 4% tb. fat + % c. milk. 1 c. 32% creams: 63^ tb. fat + H c. milk. WAFFLES. 2 c. flour.