Cream of Wheat — Home Recipe. Put the water for
the cereal with the salt in the top part of the double
boiler, and place it directly over the heat; when this
water boils, stir in the cereal gradually; put the two
CEREALS
209
parts of the double boiler together, and cook unta
done. To hasten the cooking of the cereal, cook it
directly over the heat for 10 or 15 m., and then cook
in double boiler till done. Cereals requiring long cook-
ing may be soaked first in cold water. Cereals re-
quire thorough cooking. Oatmeal should be cooked
10 or 15 m. by direct heat and then from 45 to 60 m.
in double boiler.
School Recipe. Cream of wheat, i c; water; 1 r.
tsp. salt; 1 r. tbsp. cereal✪ Cream of Wheat.
Notes
COMPOSITION OF CEREALS
(Department of Agriculture, Washington, D. C.)
Mineral
Proteid
Fat
Starch
Matter
Water
Oatmeal
15.6
7.3
68.0
1.9
7.2
Commeal
8.9
2.2
75.1
0.9
12.9
Wheat flour (spring)
11.8
1,1
75.0
0.5
11.6
Wheat flour (winter)
10.4
1.0
75.6
0.5
12,5
Entire wheat flour
14.2
1.9
70.6
1.2
12.1
Graham flour
13.7
2.2
70.3
2.0
11.8
Pearl barley
9.3
1.0
77,6
1.3
10.8
Rye meal
7.1
0.9
78.5
0.8
12.7
Rice
7.8
0.4
79.4
0.4
12,4
Buckwheat flour
6.1
1.0
77.2
1.4
14,3
Macaroni
11.7
1.6
72.9
3.0
10.8
The time for cooking cereals is i hr. to 6 hrs., de-
pending on age, preparation, etc. The amount of
water varies from two to five times the amount of
cereal used.
Serve the cream of wheat in class with milk and
sugar, or, if you prefer, pour it into a little dish or
mould into which has been put pieces of dates or figs.
Let it cool and serve cold with milk and sugar. If
210 DOMESTIC SCIENCE
the pupils cooked boiled rice the first year, leave the
cereal plain the second year.
Refer to Cereal Lesson in Book I. This lesson is a
review of the cereal lesson of the first year, taking
up another kind of cereal and another way of
serving.
For the composition of cereal see the notes of the
firsts-year course. Put a table of composition of differ-
ent cereals on the board before class. What food
elements are lacking? Which the largest proportion?
Are they good foods? Hearty or simple? Are they
concentrated, compared to potatoes and many
other foods?
Oatmeal is much heartier than the cereals made
from wheat or rice, which have a smaller amount of
fat. Oatmeal is better for the out-of-door laborer
than Wheatina; it is heartier and takes longer to
digest, — i. e. stays by him longer. Oatmeal is a
better food for winter than Wheatina because it
contains more fat. Fat gives heat, so that food rich
in fat is not a good summer food. Cereals are nutri-
tious, for they contain starch, cellulose, gluten, fat,
salt and water. Potatoes have a large amount of
water and very much less of the food principles
than the cereals; hence cereals are heartier foods
than potato.
Have the general composition of cereals written on
the board for pupils to put in their note-books.
Composition of cereals — general: water 13%, pro-
teid 8-13, fat 1.9-5.2, starch 58-77, cellulose 6-11,
mineral 1-3.
Suggest the fireless cooker for all cereals.
MACARONI 211
Order op Lesson
1. ClassificatioQ of cereals. What are they?
2. Examples of cereals.
3. Preparation of seeds for market. (Refer to Book I.)
4. Composition and food value of cereals.
5. Cooking of cereals.
6. Serving cereals.
7. Discussion of recipe.
8. Practice work and dish-washing.
MACARONI
Lesson VI
Page 84 · 1 recipe record on this page
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Cream of Wheat — Home Recipe. Put the water for the cereal with the salt in the top part of the double boiler, and place it directly over the heat; when this water boils, stir in the cereal gradually; put the two parts of the double boiler together, and cook until done. To hasten the cooking of the cereal, cook it directly over the heat for 10 or 15 m., and then cook in double boiler till done. Cereals requiring long cooking may be soaked first in cold water. Cereals require thorough cooking. Oatmeal should be cooked 10 or 15 m. by direct heat and then from 45 to 60 m. in double boiler.
School Recipe. Cream of wheat, i c; water; 1 r. tsp. salt; 1 r. tbsp. cereal.
Notes
COMPOSITION OF CEREALS (Department of Agriculture, Washington, D. C.)
Mineral
Proteid
Fat
Starch
Matter
Water
Oatmeal
15.6
7.3
68.0
1.9
7.2
Commeal
8.9
2.2
75.1
0.9
12.9
Wheat flour (spring)
11.8
1,1
75.0
0.5
11.6
Wheat flour (winter)
10.4
1.0
75.6
0.5
12,5
Entire wheat flour
14.2
1.9
70.6
1.2
12.1
Graham flour
13.7
2.2
70.3
2.0
11.8
Pearl barley
9.3
1.0
77,6
1.3
10.8
Rye meal
7.1
0.9
78.5
0.8
12.7
Rice
7.8
0.4
79.4
0.4
12,4
Buckwheat flour
6.1
1.0
77.2
1.4
14,3
Macaroni
11.7
1.6
72.9
3.0
10.8
The time for cooking cereals is i hr. to 6 hrs., depending on age, preparation, etc. The amount of water varies from two to five times the amount of cereal used.
Serve the cream of wheat in class with milk and sugar, or, if you prefer, pour it into a little dish or mould into which has been put pieces of dates or figs. Let it cool and serve cold with milk and sugar. If
the pupils cooked boiled rice the first year, leave the cereal plain the second year.
Refer to Cereal Lesson in Book I. This lesson is a review of the cereal lesson of the first year, taking up another kind of cereal and another way of serving.
For the composition of cereal see the notes of the first-year course. Put a table of composition of different cereals on the board before class. What food elements are lacking? Which the largest proportion? Are they good foods? Hearty or simple? Are they concentrated, compared to potatoes and many other foods?
Oatmeal is much heartier than the cereals made from wheat or rice, which have a smaller amount of fat. Oatmeal is better for the out-of-door laborer than Wheatina; it is heartier and takes longer to digest, — i. e. stays by him longer. Oatmeal is a better food for winter than Wheatina because it contains more fat. Fat gives heat, so that food rich in fat is not a good summer food. Cereals are nutritious, for they contain starch, cellulose, gluten, fat, salt and water. Potatoes have a large amount of water and very much less of the food principles than the cereals; hence cereals are heartier foods than potato.
Have the general composition of cereals written on the board for pupils to put in their note-books.
Composition of cereals — general: water 13%, proteid 8-13, fat 1.9-5.2, starch 58-77, cellulose 6-11, mineral 1-3.
Suggest the fireless cooker for all cereals.
Order op Lesson
1. ClassificatioQ of cereals. What are they?
2. Examples of cereals.
3. Preparation of seeds for market. (Refer to Book I.)
4. Composition and food value of cereals.
5. Cooking of cereals.
6. Serving cereals.
7. Discussion of recipe.
8. Practice work and dish-washing.
Lesson VI
Records on this page
Cream of Wheat