The percentage composition of the different grains and of the
various products manufactured from them may be found in
Bulletin 28, Office of Experiment Stations, U. S. Department of
Agriculture, or in Sherman?s Food Products, Chapter VIII.
How to purchase cereals : Cereals do not keep well after being
opened, as parasites are apt to appear. Therefore, purchase a small
stock at a time. Cereals in bulk are cheaper, but not always as clean
as those sold in packages. Grocers should be encouraged to keep
bulk cereals in bins or other containers which are dust-proof and
insect-proof.
Reasons for cooking cereals :
1. Softens the cellulose.
2. Bursts the starch grains.
3. Increases the palat ability.
Methods of cooking :
Boiling in water or milk ; example, rice.
Steaming in water or milk ; example, corn meal.
Heat in the oven; example, corn flakes.
Toast; example, shredded wheat.
Methods of serving:
Hot. Cold.
Puddings. Thickening for croquettes.
Fritters. Browned Slices.
Variations in serving :
Cream and sugar. Cream.
Butter and sugar. Butter.
Prune sauce. Apple sauce or sirup.
Maple sugar. Corn sirup.
Fresh fruit. Dried fruit.
Creamed beef. Pudding sauce.
Differences in consistency :
Breakfast cereal. Mush.
Porridge. Gruel.
Cereal water.
CEREALS 49
i
EXPERIMENTS
49. — Make the following tests with iodine. See page 13.
| tsp. dry cornstarch
^ tsp. moist cornstarch
\ tsp. cooked cornstarch
Observe change in color of iodine.
50. - - Make the same test with iodine, using the following cereals,
cooked, moist, raw :
rice cream of wheat
corn meal wheat flour
shredded wheat force
51. - - Wash a little rice and test the water with iodine. See page
13. Result? Why do you observe a change?
52. - - Collect a little saliva in test tubes. Add to this small
amounts of the cooked and uncooked cereal, let stand in warm water
ten minutes. Test part with iodine and part with Fehling-Benedict
solution (page 13). Conclusion?
53. - We have shown that starch is present in large quantities ;
we will now compare the thickening qualities of the following cereals :
corn meal rolled oats
cream of wheat rice
Use £ c. each of the above cereals. Mix each in saucepans
of uniform size and shape with :
a. i c. cold water. Bring to boiling point and boil 1 5 minutes.
b. i c. boiling water. Boil 15 minutes.
. c. In each case how much water must be added to prevent
burning and to reduce to the consistency of breakfast cereal?
d. What individual variations in the thoroughness of cook-
ing appear at the end of the 15 minutes?
e. Is it best to start cereals cooking in boiling or cold water?
/. Make a table of the amount of water required with each
of the cereals used. Reduce it in each case by \ and again cook | c.
of the cereals, this time using a double boiler.
£
50 LABORATORY MANUAL OF FOODS AND COOKERY
g. Why was the amount of water reduced?
h. Compare the products when saucepan and double boiler
are used.
i. What advantages has the double boiler?
54. — When should salt be added to the cereal?
a. Measure two portions of rice, A and B, | c. in each
portion.
b. Steam A in double boiler, adding salt to the rice as
usual.
Page 24
Presented as published in 1916. 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
The percentage composition of the different grains and of the various products manufactured from them may be found in Bulletin 28, Office of Experiment Stations, U. S. Department of Agriculture, or in Sherman?s Food Products, Chapter VIII.
How to purchase cereals : Cereals do not keep well after being opened, as parasites are apt to appear. Therefore, purchase a small stock at a time. Cereals in bulk are cheaper, but not always as clean as those sold in packages. Grocers should be encouraged to keep bulk cereals in bins or other containers which are dust-proof and insect-proof.
Reasons for cooking cereals :
1. Softens the cellulose.
2. Bursts the starch grains.
3. Increases the palat ability.
Methods of cooking :
Boiling in water or milk ; example, rice. Steaming in water or milk ; example, corn meal. Heat in the oven; example, corn flakes. Toast; example, shredded wheat.
Methods of serving: Hot. Cold.
Puddings. Thickening for croquettes. Fritters. Browned Slices.
Variations in serving :
Cream and sugar. Cream. Butter and sugar. Butter. Prune sauce. Apple sauce or sirup. Maple sugar. Corn sirup. Fresh fruit. Dried fruit. Creamed beef. Pudding sauce.
Differences in consistency : Breakfast cereal. Mush. Porridge. Gruel. Cereal water.
49. — Make the following tests with iodine. See page 13.
| tsp. dry cornstarch ^ tsp. moist cornstarch \ tsp. cooked cornstarch Observe change in color of iodine.
50. - - Make the same test with iodine, using the following cereals, cooked, moist, raw :
rice cream of wheat
corn meal wheat flour
shredded wheat force
51. - - Wash a little rice and test the water with iodine. See page 13. Result? Why do you observe a change?
52. - - Collect a little saliva in test tubes. Add to this small amounts of the cooked and uncooked cereal, let stand in warm water ten minutes. Test part with iodine and part with Fehling-Benedict solution (page 13). Conclusion?
53. - We have shown that starch is present in large quantities ; we will now compare the thickening qualities of the following cereals :
corn meal rolled oats
cream of wheat rice
Use £ c. each of the above cereals. Mix each in saucepans of uniform size and shape with :
a. i c. cold water. Bring to boiling point and boil 1 5 minutes.
b. i c. boiling water. Boil 15 minutes.
. c. In each case how much water must be added to prevent burning and to reduce to the consistency of breakfast cereal?
d. What individual variations in the thoroughness of cooking appear at the end of the 15 minutes?
e. Is it best to start cereals cooking in boiling or cold water? /. Make a table of the amount of water required with each
of the cereals used. Reduce it in each case by \ and again cook | c. of the cereals, this time using a double boiler.
£
g. Why was the amount of water reduced?
h. Compare the products when saucepan and double boiler are used.
i. What advantages has the double boiler?
54. — When should salt be added to the cereal?
a. Measure two portions of rice, A and B, | c. in each portion.
b. Steam A in double boiler, adding salt to the rice as usual.