A laboratory manual of foods and cookery

c. Steam B in double boiler, salting rice as in A, but also adding rock salt to the water in lower part, in the proportion of 2 tbsp. to i c. water. Note the temperature of the water in lower part of double boiler in each case. d. Compare the length of time required for the cooking of the rice in each case. How do you explain the difference? 55. - - a. Steam the following cereals, using milk as compared with water for the liquid : milk water cream of wheat cream of wheat oatmeal oatmeal corn meal corn meal rice rice b. Compare as to taste, color. What possible objection could be raised to the long cooking of milk when used as a liquid with cereals? Is it a vital objection? 56. - - a. Use \ c. rolled oats plus the requisite amount of water for breakfast cereal as decided upon in Expt. 53 /. Cook \ the amount of oatmeal and water in the fireless cooker. Cook the other half in the pressure cooker. b. Note the length of time required in each case to cook the cereal. Explain the difference in length of time. c. What is the consistency of the cereal? Why? 57. - - Reduce the amount of water by \ and cook the cereal in both pressure and fireless cooker. Note the consistency of this mixture. 58. - - Repeat until the proper amount of water per unit of cereal is determined for each cooker. 59. — Determine the proper amount of water to be used per unit of : corn meal rice cream of wheat malt 60. - - Compute the economy in time, fuel, and labor when the pressure and fireless cookers are used. 61. - - Compute the length of time in which each cooker would pay for itself in the cost of fuel sa.ved. Compare the results obtained in the above experiments with the corresponding data in the following tabular summary and discuss any points which may not seem to agree. THE COOKING OF CEREALS (TABULAR SUMMARY) f AMOUNT OF WATER SALT TIME i c rolled oats . . . ... 3 C. i tsp. 30-60 minutes o i c. coarse oatmeal 4 C. i tsp. 3 hours or more i c. granular cereals (except corn meal) 4-6 c. i tsp. 30-60 minutes i c. corn meal i tsp. 60 minutes i c. rice — boiled 8 c. i tsp. 20—30 minutes i c. rice — steamed 2 C. i tsp. i hour or more r' General rules. Remove any foreign substances from cereal. A fireless cooker is efficient, but a double boiler is the best utensil for cooking cereals. Fill lower part ^ full of boiling water. It must be kept rapidly boiling while cereal is cooking. If more water is needed before the cooking is completed, boiling water should be used. Add cereal slowly to rapidly boiling salted water in upper part of double boiler and stir constantly until it thickens, cooking directly over the fire. Place over boiling water to finish cooking. Rice should be washed before cooking. COMBINATIONS OF CEREALS AND FRUITS Apples in Sirup with Rice I Ingredients : i c. boiling water stick cinnamon i c. sugar apples Method : Boil sugar, cinnamon, and water together three minutes. Wash apples, core, pare, and quarter and boil in the sirup until tender. Remove apples from sirup as soon as transparent and continue boiling until a medium-thick sirup is formed. Arrange apples attractively around a mound or mold of cereal and pour sirup over aU.