Method. — Pick over and wash the rice. When the water boils rapidly drop in the rice slowly, so as not to stop the boiling. Stir occasionally to keep the grains from settling to the bottom. Boil rapidly, uncovered, 20 to 30 min., or until the grains crush easily between the fingers. Add the saltwhen nearly done. Pour into a strainer to drain rinsewith hotwatertoremovetheloosestarch. Setthestrain- er in the oven or put the rice in the serving dish and set in the hot oven a few minutes to dry the rice. Good boiled rice is white and soft and each grain is separate. (Basis for 2 girls, 2 thsp. rice.) 2. Steamed Rice Method. — Prepare rice as for boiling, and cook with water or milk and salt, in the double boiler. Cover and cook one hour, or until tender and all the liquid is absorbed. Milk is best to use for steamed rice. Raisins may be used and the rice served with milk or cream as a pudding or dessert. 3. Cream of Wheat 1 c. cream of wheat 4 c. boiling water }/2 tsp. salt✪ Boiled Rice Method. — Mix the cream of wheat and salt, add slowly to the boiling water in the upper part of the double boiler, stirring constantly. Cover and steam until done, about 45 to 50 minutes. Serve with sugar and cream. CARBOHYDRATES— CEREALS. RICE 57 4. Oatmeal Mush 1 c. oatmeal ^hz c. boiling water 13^ tsp. salt Method. — Put the boiling water in the upper part of the double boiler and gradually add the oatmeal and the salt. Cook over the fire without the lower part for 5 or 10 min- utes; then set in the lower part of the boiler and steam for 5 or 6 hours. Stir it once in a while. Oatmeal is best cooked one day and served the next morning, to insure its being well cooked. Note. — Berries, sliced peaches, bananas, apple sauce, and dates or figs cut in pieces are good additions to cereals. 5. Cornmeal Mush 1 c. cornmeal 1 c. cold milk 1 tbsp. flour 2 c. boiling water 1✪ Oatmeal Mush3^ tsp. salt Method. — Mix the meal, flour, and salt together thor- oughly. Put in the upper part of a double boiler, add the cold milk and stir until smooth. Add the boiling water slowly and cook all directly over the fire for 10 minutes, stirring constantly. Put in double boiler over boiling water ; cover and cook 5 hours. Serve hot with cream and sugar. 6. Fried Cornmeal Mush Method. — Use cornmeal mush prepared as above, and pack in a wet mold or bread pan. Set away to cool, for several hours. When cold cut in thin slices and saute in hot butter or drippings in a hot frying pan, until well browned on both sides. Serve plain or with butter or maple sirup. 7. Left-overs of Cereals Method. — ^The cold cooked cereals may be cut in slices 34 inch thick and sauted until a nice brown and served as Rule 6. Or, grated cheese may be added and the cereal made into croquettes and fried in deep fat. LESSON 6 CARBOHYDRATES— CEREALS. WHEAT Wheat has been called the king of cereals, since it is the best for bread making and is cultivated in a greater variety of soils and climates than an^^ other cereal. Source. — Wheat is grown chiefly in Europe, the United States, (in Kansas, Minnesota, the Dakotas, Nebraska, Ohio) and Canada, India, The Argentine, and Australia. Russia and the United States produce about one-third of the wheat used.

AI-modernized reading of the original text

Method. — Pick over and wash the rice. When the water boils rapidly drop in the rice slowly, so as not to stop the boiling. Stir occasionally to keep the grains from settling to the bottom. Boil rapidly, uncovered, 20 to 30 min., or until the grains crush easily between the fingers. Add the saltwhen nearly done. Pour into a strainer to drain rinsewith hot water to remove the loose starch. Setthestrainer in the oven or put the rice in the serving dish and set in the hot oven a few minutes to dry the rice. Good boiled rice is white and soft and each grain is separate. (Basis for 2 girls, 2 thsp. rice.) 2. Steamed Rice Method. — Prepare rice as for boiling, and cook with water or milk and salt, in the double boiler. Cover and cook one hour, or until tender and all the liquid is absorbed. Milk is best to use for steamed rice. Raisins may be used and the rice served with milk or cream as a pudding or dessert. 3. Cream of Wheat 1 c. cream of wheat 4 c. boiling water }/2 tsp. salt Method. — Mix the cream of wheat and salt, add slowly to the boiling water in the upper part of the double boiler, stirring constantly. Cover and steam until done, about 45 to 50 minutes. Serve with sugar and cream. CARBOHYDRATES— CEREALS. RICE 57 4. Oatmeal Mush 1 c. oatmeal ^hz c. boiling water 13^ tsp. salt Method. — Put the boiling water in the upper part of the double boiler and gradually add the oatmeal and the salt. Cook over the fire without the lower part for 5 or 10 minutes; then set in the lower part of the boiler and steam for 5 or 6 hours. Stir it once in a while. Oatmeal is best cooked one day and served the next morning, to insure its being well cooked. Note. — Berries, sliced peaches, bananas, apple sauce, and dates or figs cut in pieces are good additions to cereals. 5. Cornmeal Mush 1 c. cornmeal 1 c. cold milk 1 tbsp. flour 2 c. boiling water 13^ tsp. salt Method. — Mix the meal, flour, and salt together thoroughly. Put in the upper part of a double boiler, add the cold milk and stir until smooth. Add the boiling water slowly and cook all directly over the fire for 10 minutes, stirring constantly. Put in double boiler over boiling water ; cover and cook 5 hours. Serve hot with cream and sugar. 6. Fried Cornmeal Mush Method. — Use cornmeal mush prepared as above, and pack in a wet mold or bread pan. Set away to cool, for several hours. When cold cut in thin slices and saute in hot butter or drippings in a hot frying pan, until well browned on both sides. Serve plain or with butter or maple sirup. 7. Left-overs of Cereals Method. — ^The cold cooked cereals may be cut in slices 34 inch thick and sauted until a nice brown and served as Rule 6. Or, grated cheese may be added and the cereal made into croquettes and fried in deep fat. CARBOHYDRATES— CEREALS. WHEAT Wheat has been called the king of cereals, since it is the best for bread making and is cultivated in a greater variety of soils and climates than an^^ other cereal. Source. — Wheat is grown chiefly in Europe, the United States, (in Kansas, Minnesota, the Dakotas, Nebraska, Ohio) and Canada, India, The Argentine, and Australia. Russia and the United States produce about one-third of the wheat used.

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