Time of Cooking,
in Hours.
Oatmeal (Raw) .
1
Steam.
If soaked, 3 ; if
not, 6 or more.
Oatmeal (Steam-
cooked), Rolled
Oats, H-0, etc. .
1
If
Steam.
Rice
3 or more.
Boil.
i
Rice
2i
Steam.
1
Wheat (Rolled and
Steam-cooked) .
n
Steam.
1
Indian Meal . .
16
Boil.
'if soaked, 3 ; if
not, 6.
Hominy ....
4
Steam.
If soaked, 2; if
not, 4.
Wheaten Grits . .
3 (or if soaked
overnight in
1 cup of cold
water, add 2^
cups of boil-
Steam.
If soaked, 2 ; if
not, 3.
Farina and other
ing water).
fine Wheat Prep-
arations . . .
1
3f
Steam.
1 to 3
1 If the meal is sprinkled in dry, continue adding it 'until it begins
to float ; after that, add no more.
80 THEORY AND PRACTICE OF COOKERY
Reading. — Chapter XVIII, Cereals, in Food Products of the
World. (Drawings of stalks of rice and millet), pp. l-oO and
36-39 in Foods and Beverages. Kice Culture, p. 66, in the Domestic
Science Reader.
For poetry, read "Hiawatha's Fasting" and "Blessing the
Cornfields." Also see pictures illustrating grain shipping in Har-
per's Weekly, October 9, 1897. (Vol. 41, pp. 1000 and 1001.)
^Section 4. "Wheat, the King of Cereals
When summer's hourly mellowing change
May breathe, with many roses sweet,
Upon the thousand waves of wheat
That ripple round the lonely grange. — Tennyson.
145. Wheat, being capable of cultivation in a greater
variety of soils and climates than any other grain, and
being also better suited for bread-making and for use
as a constant article of diet, has been called " the King
of Cereals."
A Study of Wheat. Part I
146. — A. Note the elliptical scar at the base of a wheat grain.
This shows where the germ, or embryo, lies, from which the seed-
ling springs.
B. Crush a few grains of wheat, moisten them with boiling
water, and test them for starch.
If sprouted grains ^ be tested for starch, much of it
will be found to have disappeared, and, under the
1 Wheat and other cereals may be grown in earth or sawdust, or
on moist blotting paper laid on a plate and covered with a glass jar
or cheese-dish cover.
FUEL FOODS: SOME STARCHY PLANTS 81
microscope, the granules left will appear rough, as
if eaten into.
147. How the seedling is fed. — What has become of
the starch ? A\^e have before seen that Nature is careful
to provide food for baby plants. In what part of the
potato plant is starch stored ? What connection is
there between that part of the plant from which the
young plant springs and the location of the food
supply ?
The plant, like the human body, cannot make use
of starch until it is digested. In what does the diges-
tion of starch consist? This digestion in grains is
effected by diastase, a substance developed in the seed
during sprouting. What animal substance do you
know of that can effect this change ?
148. Kinds of wheat. — Wheat is called winter wheat
or spring wheat, according to whether it is best suited
to being sown in autumn or in spring. Wheat that
endures the cold and dampness of winter is soft and
starchy ; wheat that comes up quickly in sunny spring
weather is hard. Even spring wheat is soft in a rainy,
cold season. These two sorts of wheat produce quite
different kinds of flour, as you will learn in the next
chapter.
Page 39
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
A modernized reading is not available for this page yet. You are seeing the original text.
Time of Cooking,
in Hours.
Oatmeal (Raw) .
1
Steam.
If soaked, 3 ; if
not, 6 or more.
Oatmeal (Steam-
cooked), Rolled
Oats, H-0, etc. .
1
If
Steam.
Rice
3 or more.
Boil.
i
Rice
2i
Steam.
1
Wheat (Rolled and
Steam-cooked) .
n
Steam.
1
Indian Meal . .
16
Boil.
'if soaked, 3 ; if
not, 6.
Hominy ....
4
Steam.
If soaked, 2; if
not, 4.
Wheaten Grits . .
3 (or if soaked
overnight in
1 cup of cold
water, add 2^
cups of boil-
Steam.
If soaked, 2 ; if
not, 3.
Farina and other
ing water).
fine Wheat Prep-
arations . . .
1
3f
Steam.
1 to 3
1 If the meal is sprinkled in dry, continue adding it 'until it begins
to float ; after that, add no more.
80 THEORY AND PRACTICE OF COOKERY
Reading. — Chapter XVIII, Cereals, in Food Products of the
World. (Drawings of stalks of rice and millet), pp. l-oO and
36-39 in Foods and Beverages. Kice Culture, p. 66, in the Domestic
Science Reader.
For poetry, read "Hiawatha's Fasting" and "Blessing the
Cornfields." Also see pictures illustrating grain shipping in Har-
per's Weekly, October 9, 1897. (Vol. 41, pp. 1000 and 1001.)
^Section 4. "Wheat, the King of Cereals
When summer's hourly mellowing change
May breathe, with many roses sweet,
Upon the thousand waves of wheat
That ripple round the lonely grange. — Tennyson.
145. Wheat, being capable of cultivation in a greater
variety of soils and climates than any other grain, and
being also better suited for bread-making and for use
as a constant article of diet, has been called " the King
of Cereals."
A Study of Wheat. Part I
146. — A. Note the elliptical scar at the base of a wheat grain.
This shows where the germ, or embryo, lies, from which the seed-
ling springs.
B. Crush a few grains of wheat, moisten them with boiling
water, and test them for starch.
If sprouted grains ^ be tested for starch, much of it
will be found to have disappeared, and, under the
1 Wheat and other cereals may be grown in earth or sawdust, or
on moist blotting paper laid on a plate and covered with a glass jar
or cheese-dish cover.
FUEL FOODS: SOME STARCHY PLANTS 81
microscope, the granules left will appear rough, as
if eaten into.
147. How the seedling is fed. — What has become of
the starch ? A\^e have before seen that Nature is careful
to provide food for baby plants. In what part of the
potato plant is starch stored ? What connection is
there between that part of the plant from which the
young plant springs and the location of the food
supply ?
The plant, like the human body, cannot make use
of starch until it is digested. In what does the diges-
tion of starch consist? This digestion in grains is
effected by diastase, a substance developed in the seed
during sprouting. What animal substance do you
know of that can effect this change ?
148. Kinds of wheat. — Wheat is called winter wheat
or spring wheat, according to whether it is best suited
to being sown in autumn or in spring. Wheat that
endures the cold and dampness of winter is soft and
starchy ; wheat that comes up quickly in sunny spring
weather is hard. Even spring wheat is soft in a rainy,
cold season. These two sorts of wheat produce quite
different kinds of flour, as you will learn in the next
chapter.