cream. A much better plan is to dispense entirely
with the sugar, the excessive use of which on grains is
a frequent cause of digestive disturbance, using plenty
of sweet cream or dressings prepared from fruits and
fruit juices. These latter are easily prepared, and give
a flavor and piquancy to the grain which is frequently
relished much more than the ordinary dressing of cream
and sugar, especially by children. Below will be found
some of the many excellent dressings of this sort.
It is desirable to eat grains in connection with some
hard food to insure their retention in the mouth a suf-
ficient time for proper insalivation. Toasted whole-
wheat wafers, rolls, sticks, and unfermented zwieback
are excellent for this purpose. Break two or three
wafers into rather small pieces over each individual
dish before adding the dressing. In this way a morsel
of the hard food may be taken with each spoonful of
grain.
RECIPES.
DRESSINGS FOR GRAINS.
Grape Sauce. — Prepare by heating the juice of grapes to boil-
ing, and slightly thickening with a little corn-starch, previously
rubbed smooth in a small quantity of cold water. The pro-
portions should be one tablespoonful of the starch to one pint
of the fruit juice. If the juice is quite thick, dilute it with one-
third wate✪ Grape Saucer. Cook until thickened. Sweeten if desired. Strain
to remove any lumps, and serve while hot. A dressing of hot
grape-pulp may be used instead of this sauce, if preferred.
Lemou Sauce. — Heat to boiling, in a double boiler, a pint of
water in which are two slices of lemon, and stir into it a dessert-
spoonful of corn-starch ; cook four or five minutes, or until it
thickens. Squeeze the juice from one large lemon, and mix with
it two thirds of a cup of sugar✪ Lemon Sauce. Add this to the corn-starch mix-
ture, and allow the whole to boil up once, stirring constantly ;
CEREALS. 23
then take from the fire. Leave in the double boiler, surrounded
by the hot water, for ten minutes. Cool to blood heat before
serving.
Blueberry, Black Raspberry, and Strawberry Sauces. — Prepare
the same as grape sauce, from the juice of canned or freshly
cooked blueberries, black raspberries, or stravv^berries. The
dressing may also be prepared by reducing the berries to a
pulp and pressing through a colander, afterward sweetening
slightly. Fresh berries prepared in this way make a delicious
dressing.
WHEAT.
Pearled Wheat. — Heat a quart of water to boiling in the
inner dish of a double boiler, and stir into it one cup or one-half
pint of pearled wheat. Let it boil rapidly until it is thickened
and the wheat has ceased settling ; then place in the outer boiler,
in which the water should be boiling, and cook continuously
from three to four hours.
Cracked Wheat. — Cracked wheat may be cooked in the same
manner as pearled wheat, by using four and one-half parts of
water to one of grain. The length of time required to cook it
thoroughly is about the same as for pearled wheat.
Rolled Wheat. — This preparation of wheat requires only two
and a half or three parts of water to one of wheat, according to
the consistency desired when the grain is done. It should be
cooked in the same way as pearled wheat, but requires only three
hours' cooking.
Page 9 · 2 recipe records on this page
Presented as published in 1897. 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
cream. A much better plan is to dispense entirely with the sugar, the excessive use of which on grains is a frequent cause of digestive disturbance, using plenty of sweet cream or dressings prepared from fruits and fruit juices. These latter are easily prepared, and give a flavor and piquancy to the grain which is frequently relished much more than the ordinary dressing of cream and sugar, especially by children. Below will be found some of the many excellent dressings of this sort.
It is desirable to eat grains in connection with some hard food to insure their retention in the mouth a sufficient time for proper insalivation. Toasted wholewheat wafers, rolls, sticks, and unfermented zwieback are excellent for this purpose. Break two or three wafers into rather small pieces over each individual dish before adding the dressing. In this way a morsel of the hard food may be taken with each spoonful of grain.
DRESSINGS FOR GRAINS.
Grape Sauce. — Prepare by heating the juice of grapes to boiling, and slightly thickening with a little corn-starch, previously rubbed smooth in a small quantity of cold water. The proportions should be one tablespoonful of the starch to one pint of the fruit juice. If the juice is quite thick, dilute it with onethird water. Cook until thickened. Sweeten if desired. Strain to remove any lumps, and serve while hot. A dressing of hot grape-pulp may be used instead of this sauce, if preferred.
Lemou Sauce. — Heat to boiling, in a double boiler, a pint of water in which are two slices of lemon, and stir into it a dessertspoonful of corn-starch ; cook four or five minutes, or until it thickens. Squeeze the juice from one large lemon, and mix with it two thirds of a cup of sugar. Add this to the corn-starch mixture, and allow the whole to boil up once, stirring constantly ;
CEREALS. 23
then take from the fire. Leave in the double boiler, surrounded by the hot water, for ten minutes. Cool to blood heat before serving.
Blueberry, Black Raspberry, and Strawberry Sauces. — Prepare the same as grape sauce, from the juice of canned or freshly cooked blueberries, black raspberries, or strawberries. The dressing may also be prepared by reducing the berries to a pulp and pressing through a colander, afterward sweetening slightly. Fresh berries prepared in this way make a delicious dressing.
WHEAT.
Pearled Wheat. — Heat a quart of water to boiling in the inner dish of a double boiler, and stir into it one cup or one-half pint of pearled wheat. Let it boil rapidly until it is thickened and the wheat has ceased settling ; then place in the outer boiler, in which the water should be boiling, and cook continuously from three to four hours.
Cracked Wheat. — Cracked wheat may be cooked in the same manner as pearled wheat, by using four and one-half parts of water to one of grain. The length of time required to cook it thoroughly is about the same as for pearled wheat.
Rolled Wheat. — This preparation of wheat requires only two and a half or three parts of water to one of wheat, according to the consistency desired when the grain is done. It should be cooked in the same way as pearled wheat, but requires only three hours' cooking.
Records on this page
Grape SauceLemon Sauce