Lesson 6.
Gluten is vegetable proteid, found in all cereals. It is
the gummy substance found when chewing uncooked kernels
of wheat It is named from the word glue, as its principal
property is like that of glue. In making paste of flour, this
gluey property of the flour is easily discovered.
General Directions For Cooking Cereals.
Stir the cereal gradually into the required quantity of
boiling water, adding one teaspoonful of salt for each cup of
cereal. Cook the mixture rapidly at first, about ten minutes,
directly over the stove; then place it over boiling water, and
cook from twenty to forty-five minutes longer, according to
cereal used. To save time in cooking, soak the cereals in
water before cooking; this is especially helpful in cooking
coarse cereals. Fine cereals should be mixed with cold water,
to the consistency of thick pancake batter, before stirring into
the boiling water. This prevents lumping. Cook prepared
market preparations much longer than is indicated by the
directions on the package.
In serving cereals, milk or cream should be used to sup-
ply fat, in which they are deficient.
Table For Cooking Cereals.
KIND quantity WATER TIME
Rolled Oats Ic. 2c. 45 m.
Rolled Avena Ic. 2c. 45 m.
32 DOMESTIC SCIENCE
KIND QUANTITY WATER TIME
Wheatena, Cream
of Wheat, etc Ic. 3 3-4c. 30 m.
Rice (Steamed) Ic 2 3-4to4c. 45 to 50 m.
Rice (Boiled) Ic. 6c. 25 m:
Cornmeal Ic. 3 l-2c. 2 hrs.
Oatmeal Ic. 4c. 3 to 4 hrs.
Cracked Wheat Ic. 4c. 3 to 4 hrs:
Hominy (Fine) Ic. 4c. 1 hr.
Lesson 7.
Animal Casein is a proteid of milk. It constitutes
nearly 3.3 per cent, of the milk. It is coagulated by acids,
causing a solid curd to separate from the liquid part of the
milk. The liquid part is then called "whey." Casein can
also be coagulated by rennet, a substance prepared from the
lining of the stomach of the calf. The coagluated casein of
milk, called curd, is pressed together to make cheese. The
whey which remains after the curd is removed, consists of
the water of the milk, holding in solution a little sugar and
some mineral matter, with other soluble substances in very
small amounts. It has some nutritive value, and is frequent-
ly used for nourishment for invalids and infants. The curd
consists principally of the coagulated casein and the fat of
the milk, with some mineral matters. Cheese is highly
nutritious, Skimmed milk cheese is nearly one-half pro-
teid, while cheese made from unskimmed milk is only about
one-third proteid, one third fat and the remaining third is
composed of water, with small amounts of mineral matters.
A.
113
■ 4
B.
1
3
Pig. a
COOKING 33
A. — Skimmed-milk Cheese.
1. Proteid; 2. Water; 3. Fat; 4. Mineral Matter.
o- — t ull Cream Cheese.
1. Proteid; 2. Fat; 3. Water; 4. Mineral Matter.
As cheese contains no starch, it should be eaten with
starchy foods, such as bread and macaroni. Cheese in its
raw state is somewhat difficult of digestion. This may be
overcome by cooking, and adding a small amount of baking
Page 10
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Lesson 6.
Gluten is vegetable proteid, found in all cereals. It is
the gummy substance found when chewing uncooked kernels
of wheat It is named from the word glue, as its principal
property is like that of glue. In making paste of flour, this
gluey property of the flour is easily discovered.
General Directions For Cooking Cereals.
Stir the cereal gradually into the required quantity of
boiling water, adding one teaspoonful of salt for each cup of
cereal. Cook the mixture rapidly at first, about ten minutes,
directly over the stove; then place it over boiling water, and
cook from twenty to forty-five minutes longer, according to
cereal used. To save time in cooking, soak the cereals in
water before cooking; this is especially helpful in cooking
coarse cereals. Fine cereals should be mixed with cold water,
to the consistency of thick pancake batter, before stirring into
the boiling water. This prevents lumping. Cook prepared
market preparations much longer than is indicated by the
directions on the package.
In serving cereals, milk or cream should be used to sup-
ply fat, in which they are deficient.
Table For Cooking Cereals.
KIND quantity WATER TIME
Rolled Oats Ic. 2c. 45 m.
Rolled Avena Ic. 2c. 45 m.
32 DOMESTIC SCIENCE
KIND QUANTITY WATER TIME
Wheatena, Cream
of Wheat, etc Ic. 3 3-4c. 30 m.
Rice (Steamed) Ic 2 3-4to4c. 45 to 50 m.
Rice (Boiled) Ic. 6c. 25 m:
Cornmeal Ic. 3 l-2c. 2 hrs.
Oatmeal Ic. 4c. 3 to 4 hrs.
Cracked Wheat Ic. 4c. 3 to 4 hrs:
Hominy (Fine) Ic. 4c. 1 hr.
Lesson 7.
Animal Casein is a proteid of milk. It constitutes
nearly 3.3 per cent, of the milk. It is coagulated by acids,
causing a solid curd to separate from the liquid part of the
milk. The liquid part is then called "whey." Casein can
also be coagulated by rennet, a substance prepared from the
lining of the stomach of the calf. The coagluated casein of
milk, called curd, is pressed together to make cheese. The
whey which remains after the curd is removed, consists of
the water of the milk, holding in solution a little sugar and
some mineral matter, with other soluble substances in very
small amounts. It has some nutritive value, and is frequent-
ly used for nourishment for invalids and infants. The curd
consists principally of the coagulated casein and the fat of
the milk, with some mineral matters. Cheese is highly
nutritious, Skimmed milk cheese is nearly one-half pro-
teid, while cheese made from unskimmed milk is only about
one-third proteid, one third fat and the remaining third is
composed of water, with small amounts of mineral matters.
A.
113
■ 4
B.
1
3
Pig. a
COOKING 33
A. — Skimmed-milk Cheese.
1. Proteid; 2. Water; 3. Fat; 4. Mineral Matter.
o- — t ull Cream Cheese.
1. Proteid; 2. Fat; 3. Water; 4. Mineral Matter.
As cheese contains no starch, it should be eaten with
starchy foods, such as bread and macaroni. Cheese in its
raw state is somewhat difficult of digestion. This may be
overcome by cooking, and adding a small amount of baking