Cookery 1 experiments and recipes

2-6 c. water 1 t. salt to 1 qt. water 1 c. cereal Boil the water and the salt in the top of a double boiler, add the cereal slowly by pouring from a height, boil 5 min. or until the mixture splatters or sticks to the bottom of the dish, then finish cooking over boiling water. Time 1-12 hours. Fine cereals 1 part cereal to 4 parts water 2 tb. Rolled cereals 1 part cereal to 2 parts water % c. Coarse cereals 1 part cereal to 6 parts water Indian meal 1 part cereal to 6 parts water Rice 1 part cereal to 3 parts water 2 tb. More water must be allowed if a small quantity of the cereal is cooked. 1. Prepare two cereals according to the proportions given, cooking one as directed, the other in a saucepan directly over the flame. Compare. 2. Estimate the cost of one serving of cereal by weighing the contents of the package and the amount used for one serving. Compare with the cost of one serving of cereal bought in bulk and one already prepared. Sautéed Mush Mould corn meal mush in a loaf pan. When cold cut in slices, dip in flour and sauté until a delicate brown in butter or salt pork. Corn- Meal Mush — 1 c. corn-meal, 2 tb. bread flour, 1/^ t. salt, 6 c. water. Cook 6-8 hours. Chocolate Cornstarch Pudding Vz oz. chocolate 1 c. milk l}i tb. cornstarch blended with 2 tb. cold milk 1 tb. sugar Vb t. salt Melt the chocolate over hot water, add the sugar, and the milk a little at a time. When smooth and scalded add the blended cornstarch. Cook one hour or more. Add the vanilla and mould. The mould should be dipped in cold water. A small piece of stick cinnamon may be cooked with the milk. Apple Tapioca or Apple Sago 1 rounding tb. soaked tapioca or 1^ tb. soaked sago Vz c. boiling water 1 tb. sugar speck of cinnamon speck of salt 1 small apple Cook the tapioca, water and salt in a double boiler until the tapioca is transparent. Core and pare the apple, put in a buttered baking dish, fill with sugar and cinnamon, pour the tapioca around the apple and bake in a moderate oven until the apple is tender. Steamed Rice with Raisins 1 c. rice 2 tb, 1% c. water % c. H t. sale *A t. 1>2 c. scalded milk % c. Vz c. raisins 6 or 8 Cook the first three ingredients in the top of a double boiler over the flame like other cereals, place over hot water, add the scalded milk and the raisins, and cook until the liquid is absorbed and the rice is tender but not broken. Boiled Rice 1 c. rice 1 heaping tb. 3 qts. boiling salted water 2 c. Wash the rice thoroughly using a strainer, sprinkle it into the rapidly boiling salted water and continue to boil vigorously 20 minutes or until tender, adding more water from time to time. Drain, pour boiling water through it and set in a warm place to dry off. Season with bits of butter if served as a vegetable. Scalloped Macaroni or Spaghetti 2A c. macaroni 1 heaping tb. 1/^ c. white or tomato sauce %-% c. buttered crumbs Cook the macaroni broken in 1 inch pieces (the spaghetti should not be broken) in plenty of rapidly boiling salted water, drain, rinse with cold water and put in a buttered baking dish, season with salt and pepper, pour on the sauce, add more seasoning if necessary, cover with crumbs and bake until brown in a hot oven. SUGAR Experiments with Sugar