Ordinary oatmeal needs four times its bulk of water,
cracked wheat, a little more. The rolled grains re-
quire but twice their bulk. Being crushed they ex-
pose much more surface to the action of the water
and heat, and therefore may be cooked more quickly
than the cracked oats.
Granulated wheat preparations (and their name is
legion) will need about four times as much water as
cereal, and must be mixed carefully to avoid lumps.
Corn-meal likewise requires three or four times its bulk
of water, and should be cooked for hours to be pala-
table and digestible. Use one teaspoon of salt to each
quart of water. Have the water boiling hot, add the
cereal gradually, letting the mixture cook rapidly for
a few minutes. Then place over boiling water to cook
slowly for a long time, covered and without stirring.
Rice can be cooked in a large quantity of water and
drained, which leaves the grains separate and distinct,
but this is wasteful unless the water is used in thick-
ening a soup.
Of the several cereals already cooked, which may be
served directly from the package or after slightly
heating, nothing need be said here, except that they
are convenient for emergencies and seem well adapted
to the use of some individuals who cannot enjoy other
preparations.
Cereals are sometimes cooked, in strained fruit juice,
in milk, or in soup stock when it is desirable to give
variety or increase the nutriment. Fruit may be
cooked with the grains ; raisins, dates, and apples are
best suited for this purpose.
Cereals.
Fresh or cooked fruits are excellent accompani-
ments to the breakfast cereals.
For hot weather cereals are often more attractive
served cold. They should be cooked the previous day
and molded in individual or fancy shapes. Even if
served hot a moderately stiff mush will take the shape
of a mold if it can stand there for fifteen minutes
' before being turned* out to serve. .
Mush Balls.
Season one pint of mush left from breakfast with
more salt, if needed, a dash of pepper, and a few drops
of onion juice. Shape in small balls, dip in melted fat,
and bake in a hot oven. Or roll in egg and crumbs✪ Mush Balls
and brown in hot fat. Serve in place of potato.
Apple Farina.
Into one pint of boiling water, salted, stir one-
quarter cup of farina. As soon as thickened slice in
two good sized apples✪ Apple Farina, and cook for one-half hour or
till the apples are soft. This may be molded and
served with whipped cream as a dessert.
Barley a la Strassburg.
Pour boiling water over half a cup of pearl barley,
and drain dry. Melt one tablespoon of butter in a
stew-pan ; add the barley, and let it cook until slightly
browned and it has absorbed the butter. Then add
one quart of thin stock and let it boil until tender and
dry. Season with salt✪ Barley a la Strassburg, and serve as a vegetable.
Hulled Corn.
Boil the whole kernels of yellow corn in soda water
or lye from wood-ashes till the hulls loosen. Allow
2O Home Science Cook Book.
one tablespoon of soda for each quart of corn. Then
wash in cold water, rubbing off the hulls. Boil the
corn till tender, changing the water once or twice at
first.
Few care to take this trouble, since the corn already
hulled can be purchased in most large towns.
Hominy.
Page 9 · 3 recipe records on this page
Presented as published in 1902. 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
Ordinary oatmeal needs four times its bulk of water, cracked wheat, a little more. The rolled grains require but twice their bulk. Being crushed they expose much more surface to the action of the water and heat, and therefore may be cooked more quickly than the cracked oats.
Granulated wheat preparations (and their name is legion) will need about four times as much water as cereal, and must be mixed carefully to avoid lumps. Corn-meal likewise requires three or four times its bulk of water, and should be cooked for hours to be palatable and digestible. Use one teaspoon of salt to each quart of water. Have the water boiling hot, add the cereal gradually, letting the mixture cook rapidly for a few minutes. Then place over boiling water to cook slowly for a long time, covered and without stirring.
Rice can be cooked in a large quantity of water and drained, which leaves the grains separate and distinct, but this is wasteful unless the water is used in thickening a soup.
Of the several cereals already cooked, which may be served directly from the package or after slightly heating, nothing need be said here, except that they are convenient for emergencies and seem well adapted to the use of some individuals who cannot enjoy other preparations.
Cereals are sometimes cooked, in strained fruit juice, in milk, or in soup stock when it is desirable to give variety or increase the nutriment. Fruit may be cooked with the grains ; raisins, dates, and apples are best suited for this purpose.
Cereals.
Fresh or cooked fruits are excellent accompaniments to the breakfast cereals.
For hot weather cereals are often more attractive served cold. They should be cooked the previous day and molded in individual or fancy shapes. Even if served hot a moderately stiff mush will take the shape of a mold if it can stand there for fifteen minutes ' before being turned out to serve. .
Mush Balls.
Season one pint of mush left from breakfast with more salt, if needed, a dash of pepper, and a few drops of onion juice. Shape in small balls, dip in melted fat, and bake in a hot oven. Or roll in egg and crumbs and brown in hot fat. Serve in place of potato.
Apple Farina.
Into one pint of boiling water, salted, stir onequarter cup of farina. As soon as thickened slice in two good sized apples, and cook for one-half hour or till the apples are soft. This may be molded and served with whipped cream as a dessert.
Barley a la Strassburg.
Pour boiling water over half a cup of pearl barley, and drain dry. Melt one tablespoon of butter in a stew-pan ; add the barley, and let it cook until slightly browned and it has absorbed the butter. Then add one quart of thin stock and let it boil until tender and dry. Season with salt, and serve as a vegetable.
Hulled Corn.
Boil the whole kernels of yellow corn in soda water or lye from wood-ashes till the hulls loosen. Allow
2O Home Science Cook Book.
one tablespoon of soda for each quart of corn. Then wash in cold water, rubbing off the hulls. Boil the corn till tender, changing the water once or twice at first.
Few care to take this trouble, since the corn already hulled can be purchased in most large towns.
Hominy.
Records on this page
Mush BallsApple FarinaBarley a la Strassburg