A handbook of home economics

Add salt to water and stir in cereal with a fork. Cook directly over the fire for five minutes, stirring constantly, then place in double boiler or fireless cooker. Cook the coarse grains 7 or 8 h. Cook the rolled grains in double boiler 45 or 60 m. Cook the fine grains in double boiler 30 or 45 m. Gruels In many cases of sickness the patient is unable to take any solid food, and a gruel is prescribed by the physician. This is nothing but a cereal cooked with a much larger proportion of water; usually we use one tablespoonful of the cereal to one cup of water or milk, and cook very thoroughly. The gruel is then strained, seasoned with salt, and served very hot. Indian Meal Gruel 4 tbsp. yellow corn meal. 4 c. boiling water. Blend meal with a little cold water and stir into boiling water. Boil gently 2 hrs. Salt to taste. Sweeten if necessary, and add milk if desired. Strain, and serve hot. Flour Gruel 1 c. milk. Spk. salt. 1 tbsp. flour. 1 doz. raisins. Stone and quarter raisins, then add water to cover them; cook slowly until water has all boiled away. Add to gruel just before serving. Gruel: Mix the flour with a little cold milk and stir into scalded milk. Cook in a double boiler 1/2 h., first boiling well over the fire. Add salt and raisins; strain and serve. NOTE. — Do not use the raisins if the patient has bowel trouble. Oatmeal Gruel 2 tbsp. rolled oats. 1 c. boiling water. 1/4 tsp. salt. Boil 3/4 h. or longer, strain, thin with hot milk, and serve. Barley Gruel 1 tbsp. barley flour. 1 c. water. 1/4 tsp. salt. Mix flour with a little cold water, stir into boiling water, boil 30 m., thin with hot milk, strain, and serve. Why serve cereals stiff enough to chew? What fruits are most satisfactory to serve with them? Why not acid fruits? Why cook at first directly over the fire? Which cereals are the more difficult to digest? What is the advantage in buying cereals by the package? What is the disadvantage? Name those that may be bought in bulk, and give the difference in price per pound. RICE Rice contains more starch and less fat than any other grain. It is a good food for people in tropical countries and is very easily digested. It should be combined with eggs, milk, or meat. Boiled Rice 3 qts. boiling water. 1 c. well washed rice. 1 tbsp. salt. To wash rice well, put into a strainer and set in a deep dish of cold water. Rub the rice, and lift the strainer in and out of the water, changing the water until it is clear. Drain, drop the rice into the boiling water slowly, and lift up grains of rice from bottom of pan with a fork until the water is boiling rapidly again. Cook 20 m. to Yz h., or until soft, and add the salt when nearly done. Drain in the strainer and dry in an open oven, or leave in stewpan, cover with napkin, and set back on stove to steam and become dry. Save water in which the rice is boiled and use for soup, gravy, or rice pudding. Molded Rice 1 c. well washed rice. 2 c. hot milk. 1 c. boiling water. 1 tsp. salt. Scald milk in a double boiler, add rice, boiling water and salt, cover and let cook 45 m., or until kernels are soft. When cooked, uncover, that the steam may escape. (More water and less milk may be used.)