1. Serve berries, apple sauce, sliced peaches, or sliced
well-ripened bananas in the saucer with the mush.
FUEL FOODS: SOME STARCHY PLANTS 77
2. Stir figs or dates cut in pieces, into mush before
serving it. (Especially good with farina.) The mush
may be moulded with the fruit in it. 3. Serve cold
moulded cereals with peaches or bananas, sliced.
(Plate y, facing p. 61.) 4. Serve baked bananas on
separate plates. (For recipe see p. 233.)
Directions for cooking Cereals
142. 1. Stir the cereal gradually into the required
quantity of boiling salted water, and cook over hot
water until done. (See table on p. 79.)
2. To save time and fuel, soak uncooked Cereals
(Irish oats, cracked Avheat, hominy, etc.) in cold water
before cooking. Those requiring more than one hour
to cook should be cooked the day before they are to be
eaten and reheated in the morning. If necessary to
hasten the cooking of a cereal, boil it from fifteen to
thirty minutes, tlien steam until done.
3. Cook steam-cooked cereals, as a rule, twice as long
as is directed on the package. Only hy long cooking are
cereals made ivliolesome and tv ell-flavor ed ; undercooked,
as most people eat them, they occasion sickness often laid
to other causes.
4. Stir coarse, flaky cereals as little as possible.
Fine, granular cereals may be beaten. To keep these
fine cereals from lumping, mix them with cold water
instead of sprinkling them dry into boiling water.
5. Cereals should absorb all the water they are
cooked in ; if too moist when nearly done, cook un-
covered for a time.
78 THEORY AND PRACTICE OF COOKERY
6. To improve rice, farina, or hominy, stir in one-
quarter of a cupful of milk about fifteen minutes before
taking from the fire, and leave the cover off during
the rest of the time.
143. Food value of cereals. — Cereals are the most
important of vegetable foods. From the plains of
northern Europe and Asia, where barley grows in a
climate too cold for other grains, to the rice-fields of
India and our Southern states, man depends on some
cereal for his daily bread. One reason for this is that
they contain in varying proportions all the kinds of
foodstuffs necessary to support life. Containing so
much starch as they do (63 to 76 per cent), they are
valuable chiefly as fuel foods. Oatmeal and cornmeal,
having more fat than other grains, are especially good
winter foods. Oatmeal is richer in food material, but
on account of its indigestible fibre, less nutritious,
except for strong, hard-working people, than other
grains. Kice is almost pure starch ; as it contains no
fat, we naturally eat butter or cream with it ; but this
lack of fat makes it all the better for use in a tropical
climate.
Things to be remembered about Breakfast
Cereals
144. 1. It is better not to eat cereals at all than to
eat them under-cooked.
2. Have the mush stiff enough to be chewed. If too
soft, it is swallowed without being mixed with saliva,
and is, in consequence, less readily digested.
FUEL FOODS: SOME STARCHY PLANTS
79
3. Sugar, a heat-giver, is not needed with cereals ;
milk and cream, on the other hand, supply fat and
other substances, of which cereals have little.
TABLE SHOWING TIME OF COOKING, AND PROPORTIONS
OF SALT AND WATER, FOR BREAKFAST CEREALS
Kind.
ill
m
Cupfuls of
Water
to One Cupful of
Cereal.
Method
of
Cooking.
Page 38
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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1. Serve berries, apple sauce, sliced peaches, or sliced
well-ripened bananas in the saucer with the mush.
FUEL FOODS: SOME STARCHY PLANTS 77
2. Stir figs or dates cut in pieces, into mush before
serving it. (Especially good with farina.) The mush
may be moulded with the fruit in it. 3. Serve cold
moulded cereals with peaches or bananas, sliced.
(Plate y, facing p. 61.) 4. Serve baked bananas on
separate plates. (For recipe see p. 233.)
Directions for cooking Cereals
142. 1. Stir the cereal gradually into the required
quantity of boiling salted water, and cook over hot
water until done. (See table on p. 79.)
2. To save time and fuel, soak uncooked Cereals
(Irish oats, cracked Avheat, hominy, etc.) in cold water
before cooking. Those requiring more than one hour
to cook should be cooked the day before they are to be
eaten and reheated in the morning. If necessary to
hasten the cooking of a cereal, boil it from fifteen to
thirty minutes, tlien steam until done.
3. Cook steam-cooked cereals, as a rule, twice as long
as is directed on the package. Only hy long cooking are
cereals made ivliolesome and tv ell-flavor ed ; undercooked,
as most people eat them, they occasion sickness often laid
to other causes.
4. Stir coarse, flaky cereals as little as possible.
Fine, granular cereals may be beaten. To keep these
fine cereals from lumping, mix them with cold water
instead of sprinkling them dry into boiling water.
5. Cereals should absorb all the water they are
cooked in ; if too moist when nearly done, cook un-
covered for a time.
78 THEORY AND PRACTICE OF COOKERY
6. To improve rice, farina, or hominy, stir in one-
quarter of a cupful of milk about fifteen minutes before
taking from the fire, and leave the cover off during
the rest of the time.
143. Food value of cereals. — Cereals are the most
important of vegetable foods. From the plains of
northern Europe and Asia, where barley grows in a
climate too cold for other grains, to the rice-fields of
India and our Southern states, man depends on some
cereal for his daily bread. One reason for this is that
they contain in varying proportions all the kinds of
foodstuffs necessary to support life. Containing so
much starch as they do (63 to 76 per cent), they are
valuable chiefly as fuel foods. Oatmeal and cornmeal,
having more fat than other grains, are especially good
winter foods. Oatmeal is richer in food material, but
on account of its indigestible fibre, less nutritious,
except for strong, hard-working people, than other
grains. Kice is almost pure starch ; as it contains no
fat, we naturally eat butter or cream with it ; but this
lack of fat makes it all the better for use in a tropical
climate.
Things to be remembered about Breakfast
Cereals
144. 1. It is better not to eat cereals at all than to
eat them under-cooked.
2. Have the mush stiff enough to be chewed. If too
soft, it is swallowed without being mixed with saliva,
and is, in consequence, less readily digested.
FUEL FOODS: SOME STARCHY PLANTS
79
3. Sugar, a heat-giver, is not needed with cereals ;
milk and cream, on the other hand, supply fat and
other substances, of which cereals have little.
TABLE SHOWING TIME OF COOKING, AND PROPORTIONS
OF SALT AND WATER, FOR BREAKFAST CEREALS
Kind.
ill
m
Cupfuls of
Water
to One Cupful of
Cereal.
Method
of
Cooking.