Domestic science (1914 text-book)

Com meal, like potatoes, is a very starchy food; but, unlike the potato, it has but very little water, and thus can never be cooked by dry heat, as can potatoes, apples, and other foods that contain much water. For this reason a great deal of water must be added to the meal before it is cooked. Then the heat and the water combined cause the grains to swell so that when done they occupy many times the space they did when first put into the double boiler. Because the corn meal is so dry, it takes a long time for the starch to absorb enough of the hot water to swell and burst the surrounding wall of cellulose. This also holds true with all the other cereal foods, as oatmeal, rice, cream of wheat, and other preparations. They should always be cooked a long time; for the longer they are cooked the more perfectly is the cellulose broken down and the more perfectly can the body utilize the food. Serving: Plain com meal mush is served with milk or cream for a breakfast food, like any cereal. Fig. 36. — Improper Positions at Table Digitized by Google 60 DOMESTIC SCIENCE Fried mush is served for breakfast or family luncheon. It is served from a platter placed on the table and is eaten with a fork. Most people like a syrup served with it. Table manners: Rule: Sit comfortably erect at the table and keep both feet on the floor. Some of the improper positions taken by people at the table are illustrated in Fig. 36. All of these should be avoided and a dignified, erect posture should be assumed. Serving guests: When the dinner is served from the pantry, the guests should be served in rotation alternately at the right and left of the hostess, going in opposite direc- tions for each successive course. Begin with No. 1 and serve suc- cessively to No. 8 for first course. Begin with No, 8 for second course and serve successively to No. 1. Fig. 37.- Order of Serving Continue to alternate in the serv- ing of the courses. Serve the host and hostess last. What has been learned: 1. All cereals are starchy foods. 2. All cereals contain but very little water, hence they can never be cooked by dry heat. 3. Because they are so dry, cereals require much longer cook- ing than do watery foods. 4. The longer cereals are cooked, the more perfectly they can be digested. Note to Teachers: As it is impossible to finish the cooking of the mush in one lesson, two lessons have been inserted and the teacher may use either. Pupils may begin the cooking of the mush and at the end of the lesson all of it may be placed in one large double boiler and finished by the teacher. The class may saute the mush at the next lesson period. Or, the teacher may prepare the mush beforehand and the class simply saute it. 8 7 6 5 Hostess Host 1 2 3 4 Digitized by Google CEREALS 61 Lesson XX Steamed Rice with Dates Materials used: Class Rule Home Rule 3 tb water 2 tp sugar 3 c water 1 c rice ^ tp salt § c cream 1 tp salt § lb dates 1 tb rice 5 dates Utensils needed: Large bowl paring-knife small bowl double boiler spoon pan strainer measuring cup cereal dish saucepan Dover egg beater Work to be done: 1. Put some water in the saucepan and bring it to a boil. 2. Measure 1 tb rice. Place the strainer in the large bowl, pour the rice into it, and add cold water enough to wash the rice. 3. Take the rice, after it has been washed, out of the bowl. (In this way not a kernel of rice is lost.) 4. When the water in the saucepan boils, pour 3 tb of it into the upper part of the double boiler. Add the salt and then the washed rice, stirring while adding. 5. Put water into the lower part of the double boiler, put the parts of the boiler together, and set the boiler over the fire. 6. Cook at least 40 minutes without stirring. Then uncover . and let dry and cool.