How To Cook Cereals. — Cereals are either boiled or
steamed. To boil cereals, allow about one tsp. of salt to
each cup of cereal, and plenty of water to properly swell
the starch grains. Put the water in a saucepan, and
when it is boiling stir in the cereal gradually. Keep the
water boiling and stir the cereal frequently to prevent the
grains from sticking to the bottom. Cereals must be
thoroughly cooked; it takes a long time to soften cellulose.
Steaming cereals in a double boiler is a better method
than boiling, for it insures a more even cooking and re-
quires long slow heat.
A double boiler consists of two parts: (1) Lower part,
which is for the water, and must be about half full, and the
water kept boiling. Never let the boiler boil dry. (2)
Upper part, in which the food is cooked.
Put the cereal, with water and salt, into the upper part,
and place in the lower part. Cover all and place over a
fire. Steam until properly cooked, adding more water
below, also more to the cereal when needed.
CARBOHYDRATES— CERE AL8. RICE 55
RICE
Rice is a cereal, a native of southeastern Asia, and now-
grown in large quantities in China, Japan, Central America,
and our Southern states.
Cultivation. — Marshy places are necessary for rice cul-
tivation, and a system of irrigation or flooding is used.
The water is drawn off when the planting is done. When
the rice has a good start the water is allo\ved to flood the
field to a depth sufficient to keep the top of the rice above
the water. The water is drawn off to harvest the rice.
Rice is prepared for market much the same as w^heat.
It is shocked, stacked, thrashed, and then sent to a hulling
mill. Here the coat is separated from the white grain,
which is polished. This polishing removes a coat rich in
mineral matter; so the finished product is not as rich
in minerals or protein. Rice is best when six months old.
In China they prefer it three years old.
Food Value. — Rice is the lowest in food value of all
cereals, for it is almost pure starch. It must therefore be
eaten with other forms of food rich in protein and fat in
order to supply all the needs of the body. Starch grains
are easily digested.
Rice is the principal food of one-third of the people of the
world. The people in the countries where it grows use it
to supply their starchy food as we use the Irish potato.
It is in season the year round.
Ways of Cooking. —
1. Boiling — like any cereal.
2. Steaming — in milk or w^ater.
3. Boiled rice may be combined with tomatoes or
cheese and baked.
4. Rice is used in soups.
5. Rice with eggs makes a good pudding.
56 DOMESTIC SCIENCE
Fruit with rice or other cereal adds sugar and flavoring
to the dish, and is a pleasant change. Use dates or raisins.
To Wash Rice — Put in a strainer and place in cold water.
Rub thoroughly, changing the water several times until
the rice is clean.
APPLICATION
1. Boiled Rice
1 c. rice 2 tsp. salt 2 qt. water✪ Boiled Rice
Page 29 · 2 recipe records on this page
Presented as published in 1914. 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
How To Cook Cereals. — Cereals are either boiled or steamed. To boil cereals, allow about one tsp. of salt to each cup of cereal, and plenty of water to properly swell the starch grains. Put the water in a saucepan, and when it is boiling stir in the cereal gradually. Keep the water boiling and stir the cereal frequently to prevent the grains from sticking to the bottom. Cereals must be thoroughly cooked; it takes a long time to soften cellulose.
Steaming cereals in a double boiler is a better method than boiling, for it insures a more even cooking and requires long slow heat.
A double boiler consists of two parts: (1) Lower part, which is for the water, and must be about half full, and the water kept boiling. Never let the boiler boil dry. (2) Upper part, in which the food is cooked.
Put the cereal, with water and salt, into the upper part, and place in the lower part. Cover all and place over a fire. Steam until properly cooked, adding more water below, also more to the cereal when needed.
[illustration: CARBOHYDRATES—CEREALS. RICE]
RICE
Rice is a cereal, a native of southeastern Asia, and nowgrown in large quantities in China, Japan, Central America, and our Southern states.
Cultivation. — Marshy places are necessary for rice cultivation, and a system of irrigation or flooding is used. The water is drawn off when the planting is done. When the rice has a good start the water is allowed to flood the field to a depth sufficient to keep the top of the rice above the water. The water is drawn off to harvest the rice.
Rice is prepared for market much the same as w^heat. It is shocked, stacked, thrashed, and then sent to a hulling mill. Here the coat is separated from the white grain, which is polished. This polishing removes a coat rich in mineral matter; so the finished product is not as rich in minerals or protein. Rice is best when six months old. In China they prefer it three years old.
Food Value. — Rice is the lowest in food value of all cereals, for it is almost pure starch. It must therefore be eaten with other forms of food rich in protein and fat in order to supply all the needs of the body. Starch grains are easily digested.
Rice is the principal food of one-third of the people of the world. The people in the countries where it grows use it to supply their starchy food as we use the Irish potato. It is in season the year round.
Ways of Cooking. —
1. Boiling — like any cereal.
2. Steaming — in milk or w^ater.
3. Boiled rice may be combined with tomatoes or cheese and baked.
4. Rice is used in soups.
5. Rice with eggs makes a good pudding.
Fruit with rice or other cereal adds sugar and flavoring to the dish, and is a pleasant change. Use dates or raisins.
To Wash Rice — Put in a strainer and place in cold water. Rub thoroughly, changing the water several times until the rice is clean.
1. Boiled Rice
1 c. rice 2 tsp. salt 2 qt. water
Records on this page
Boiled RiceBoiled Rice