136. Breakfast cereals may he either boiled or dry-
steamed. Steaming is the slower process, because the
food in the upper part of the double boiler never quite
reaches 212° F. ; but is preferable, since it insures even
cooking of the cereal, prevents it from wasting or dry-
ing on to the vessel, as it does when a saucepan is used,
and makes stirring unnecessary.
137. How to use a double boiler. — Fill the lower part
(5, Fig. 9) one-tldrd full of boiling water, and keep it
boiling. Add more boiling water from time to time, if
needed to keep it one-third full. If allowed to stand
over the fire, for even a short time, without water in
the lower part, the boiler will become leaky and useless.
Keep the two handles of the boiler in line, so that both
parts may be readily lifted together.
FUEL FOODS: SOME STARCHY PLANTS 75
See that both parts are dry before putting them away.
A home-made double boiler may be contrived by setting
one saucepan inside of another.
Recipe for Whole Oatmeal (steamed)
Oatmeal, 1 cupful. Salt, 1 teaspoonful.
Water, 4 cupfuls.
Put the water, with the salt, in the upper part of the
double boiler, and set it directly over the heat. When
it boils, stir in the oat-
meal, put the two parts
of the boiler together,
and cook over night, or
six hours by a day fire.
Reheat in the morning.
Or^ soak the oatmeal in
the water for several
Fig. 9. — Diagram of double boiler, hours, add the salt, and
showing proper depth of water. , p ,^ ^
^ steam tor three hours.
Recipe for Boiled Rice (to be served as a vegetable in place of
potatoes)
Rice, 1 cupful. Salt, 1 teaspoonful.
Water, 2 quarts (or more).
Put the water in a saucepan to boil. Pick over and
wash the rice. When the water boils rapidly, drop in
the rice — slowly^ so as not to stop the boiling. If the
grains settle to the bottom, stir them gently with a
fork. Boil rapidly, uncovered, from twenty to thirty
minutes, or until the grains can be crushed between
76 THEORY AND PRACTICE OF COOKERY
thumb and finger, adding the salt when nearly done.
Then turn into a strainer to drain, rinse with hot
water, and dry in the serving-dish in the oven (with the
door open) for a few minutes. Each grain should be
white, soft, and distinct, the motion of the water keeping
them separate, and the washing and rinsing removing
loose starch that Avould tend to stick them together.
138. To wash rice. — Put it in a colander or strainer,
and set this in a bowl of cold water ; rub the rice with
the hands ; change the w^ater, repeating until it is clear.
139. Steam-cooked cereals not economical. — Many ce-
real preparations, including most of those sold in pack-
ages, have been partially steam-cooked at the factory.
This shortens the time required to prepare them for the
table ; but, on the other hand, it injures their flavor,
and adds to them a large quantity of water, for the
weight of which the purchaser pays. As a fire kept
up for other purposes can usually be utilized for cook-
ing cereals, it is more economical to buy these uncooked.
140. In good rice, the grains are yellowish white and
wliole, with little starch-dust on them. Cornmeal and
hominy spoil quickly ; purchase them in small quanti-
ties. Keep cereals in jars or cans; in paper bags mice
and insects may get to them.
141. Fruit with cereals. — Try serving fruit with
cereals : —
Page 37
Presented as published in 1901. 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
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136. Breakfast cereals may he either boiled or dry-
steamed. Steaming is the slower process, because the
food in the upper part of the double boiler never quite
reaches 212° F. ; but is preferable, since it insures even
cooking of the cereal, prevents it from wasting or dry-
ing on to the vessel, as it does when a saucepan is used,
and makes stirring unnecessary.
137. How to use a double boiler. — Fill the lower part
(5, Fig. 9) one-tldrd full of boiling water, and keep it
boiling. Add more boiling water from time to time, if
needed to keep it one-third full. If allowed to stand
over the fire, for even a short time, without water in
the lower part, the boiler will become leaky and useless.
Keep the two handles of the boiler in line, so that both
parts may be readily lifted together.
FUEL FOODS: SOME STARCHY PLANTS 75
See that both parts are dry before putting them away.
A home-made double boiler may be contrived by setting
one saucepan inside of another.
Recipe for Whole Oatmeal (steamed)
Oatmeal, 1 cupful. Salt, 1 teaspoonful.
Water, 4 cupfuls.
Put the water, with the salt, in the upper part of the
double boiler, and set it directly over the heat. When
it boils, stir in the oat-
meal, put the two parts
of the boiler together,
and cook over night, or
six hours by a day fire.
Reheat in the morning.
Or^ soak the oatmeal in
the water for several
Fig. 9. — Diagram of double boiler, hours, add the salt, and
showing proper depth of water. , p ,^ ^
^ steam tor three hours.
Recipe for Boiled Rice (to be served as a vegetable in place of
potatoes)
Rice, 1 cupful. Salt, 1 teaspoonful.
Water, 2 quarts (or more).
Put the water in a saucepan to boil. Pick over and
wash the rice. When the water boils rapidly, drop in
the rice — slowly^ so as not to stop the boiling. If the
grains settle to the bottom, stir them gently with a
fork. Boil rapidly, uncovered, from twenty to thirty
minutes, or until the grains can be crushed between
76 THEORY AND PRACTICE OF COOKERY
thumb and finger, adding the salt when nearly done.
Then turn into a strainer to drain, rinse with hot
water, and dry in the serving-dish in the oven (with the
door open) for a few minutes. Each grain should be
white, soft, and distinct, the motion of the water keeping
them separate, and the washing and rinsing removing
loose starch that Avould tend to stick them together.
138. To wash rice. — Put it in a colander or strainer,
and set this in a bowl of cold water ; rub the rice with
the hands ; change the w^ater, repeating until it is clear.
139. Steam-cooked cereals not economical. — Many ce-
real preparations, including most of those sold in pack-
ages, have been partially steam-cooked at the factory.
This shortens the time required to prepare them for the
table ; but, on the other hand, it injures their flavor,
and adds to them a large quantity of water, for the
weight of which the purchaser pays. As a fire kept
up for other purposes can usually be utilized for cook-
ing cereals, it is more economical to buy these uncooked.
140. In good rice, the grains are yellowish white and
wliole, with little starch-dust on them. Cornmeal and
hominy spoil quickly ; purchase them in small quanti-
ties. Keep cereals in jars or cans; in paper bags mice
and insects may get to them.
141. Fruit with cereals. — Try serving fruit with
cereals : —