Household science and arts

m boiling, salted water, allowing 1 tablespoon of salt to 1 quart of water, and using enough boiling water to cover it well. Pour the macaroni into a colander and run cold water through to keep pieces from adhering. Reheat it; season it with salt, pepper, and butter. Serve it very hot. Boiled macaroni may be served plain or with white sauce or tomato sauce. BAKED MACARONI WITH CHEESE Cook the macaroni as in No. 48. Put a layer of boiled macaroni into a buttered baking dish, sprinkle over it one half of the grated cheese and add one half of the white sauce. Repeat. Put buttered crumbs on top and bake it in a moderate oven until the sauce boils up around sides of the dish and the crumbs become brown. BAKED SPAGHETTI AND TOMATO Boil spaghetti as directed for macaroni in No. 48. Put one half of the boiled spaghetti into a buttered baking dish, then one half of the tomato. Repeat, putting buttered bread crumbs on top and bake it as directed for macaroni and cheese in No. Cereals Group what you are taught concerning cereals under the following heads : — Food value. Composition. Kinds. Where grown ? Manner of growth. Distribution. Digitized by Google (The story of Ceres is a pleasing one to write about in your language work.) General Directions for Cooking Cereals. — Before pouring on boiling water, fine granular cereals should be first mixed with cold water to prevent lumping. Always use freshly boiling water, and add salt to the water for flavor. Cook the cereal directly over heat for about 10 minutes, stirring it constantly to avoid burning; then continue the cooking over boiling water until it is thoroughly cooked, the time depending on the cereal. Coarse cereals should be stirred with a fork. Cereals may be served with cream, milk, or fruits. Time Table for Cooking Cereals Cbbeal Water Salt Time RoUedOats . . . . . 2 to 3 C. 1 ts. 40 m. Rolled Wheat . 2 c. 1 ts. 45 m. Cream of Wheat 4 c. IJ ts. 45 m. Fine Hominy . 4 c. li ts. 60 m. Coarse Oatmeal ' 1 c. li ts. . 5h. Cracked Wheat 4 c. li ts. 5h. Rice (steamed) . 3 c. li ts. 45 to 60 m. Corn-meal Mush . 3 to 3i c. lits. 3h. 1 c. rolled oats i ts. salt 3 c. boiling water ROLLED OATS Pick over the oats and remove any particles of dirt. Put the boiling water and salt into the upper part of a double boiler and sprinkle in the oats. Cook it over fire for ten minutes, stirring it constantly. Cover it and cook it thirty minutes longer over boiling water. , [illustration: Digitized by Google] CEREALS 1 c. cream of wheat i ts. salt 4 e. boiling water 1 c. coarse oatmeal li ts. salt 4i c. boiling water 1 o. com meal 1 tbs. flour 1} ts. salt 1 c. cold milk 2 c. boiling water 1 c. rice 1} ts. salt 3 c. boiling water (about) CREAM OF WHEAT Mix the cream of wheat and salt with cold water enough to make a smooth paste. Pour on boiHng water and cook it over the fire for ten minutes, stirring it constantly. CovOT it and cook it over boiling water for forty-five minutes, stirring' it occasionally. OATMEAL MUSH Put the boiling water and salt into the upper part of a double boiler. Sprinkle in the oatmeal. Cook it over the fire for ten minutes, stirring it constantly. Cover it, and cook it for five hours over boiling water, stirring it occasionally. CORN-MEAL MUSH OR HASTY PUD- DING