Prepare cornstarch pudding and pour over sliced oranges.
Rice Pudding
Ingredients :
i qt. milk \ tsp. salt
\ c. rice \ c. sugar
i tsp. vanilla \ c. raisins✪ Rice Pudding
Method :
Wash rice, place in a buttered pan, add other ingredients except
raisins. Bake slowly several hours, stirring occasionally. Add
raisins when done.
Shredded Wheat Pudding
Ingredients :
2 c. hot milk \ c. molasses
i shredded wheat biscuit \ tsp. salt
i egg \ tsp. cinnamon✪ Shredded Wheat Pudding
Method :
Combine ingredients and bake in a moderate oven until firm.
Serve with cream.
GRUELS
Gruels are liquid preparations of finely ground grain products.
Long cooking in a double boiler is necessary to make the starch
soluble or to partly dextrinize it.
56 LABORATORY MANUAL OF FOODS AND COOKERY
Arrowroot Gruel
Ingredients :
2 tsp. arrowroot
2 tbsp. cold water
Method: (for all, same as given for cereals on page 51).
i c. boiling water or milk
salt
Ingredients :
1 tbsp. barley flour
2 tbsp. cold water
Barley Gruel
i c. scalded milk
salt
Ingredients:
1 tbsp. corn meal
2 tbsp. cold water
Corn Meal Gruel
i| c. boiling water
salt
Oatmeal Gruel
Ingredients:
\ c. coarse oatmeal i^ c. boiling water
| tsp. salt milk to thin it to right consistency
REFERENCES
Grain Products
BIRDSEYE. Rice and Rice Cookery. Cornell University Bulletin,
vol. 3, January i, 1914.
Cereal Foods. Maine Agricultural Experiment Station, Bulletin
118 (1905).
Cereals and How to Cook Them. The University of Nebraska,
Home Studies Series No. 2.
Cereals and Other Starchy Foods, Demonstration. Iowa State
College of Agriculture. Extension department, Short course
class notes no. 5.
DAY, EDNA. Digestibility of Starch of Different Sorts as Affected
by Cooking. United States Department of Agriculture, Farm-
ers' Bulletin, 202 (1908).
CEREALS 57
FOULK, ELMA. Ohio State University. The Agricultural College,
Home Makers Reading Course No. 2.
HUNT. The Cereals in America.
LANGWORTHY and HUNT. Corn Meal as a Food and Ways of Using
it. United States Department of Agriculture, Farmers' Bulletin,
565 (iQH)-
LANGWORTHY and HUNT. Use of Corn, Kafir and Cow Peas in the
Home. United States Department of Agriculture, Farmers'
Bulletin, 559 (1913).
LEACH. Food Inspection and Analysis.
MERRILL. Indian Corn as Food for Man. Maine Agricultural
Experiment Station, Bulletin 131 (1906).
PATTEE. Practical Dietetics with Reference to Diet in Disease.
SHERMAN. Food Products.
WILEY. Cereals and Cereal Products. Part 9 of Bulletin 13 of
the Bureau of Chemistry, United States Department of Agri-
culture.
WOODS and SNYDER. Cereal Breakfast Foods. United States
Department of Agriculture, Farmers' Bulletin, 249 (1911).
WOODS. Food Value of Corn arid Corn Products. United States
Department of Agriculture, Farmers' Bulletin, 298 (1907).
CHAPTER V
VEGETABLES AND VEGETABLE SOUPS
Page 27 · 2 recipe records on this page
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
Prepare cornstarch pudding and pour over sliced oranges.
Rice Pudding
Ingredients :
i qt. milk \ tsp. salt
\ c. rice \ c. sugar
i tsp. vanilla \ c. raisins
Method :
Wash rice, place in a buttered pan, add other ingredients except raisins. Bake slowly several hours, stirring occasionally. Add raisins when done.
Shredded Wheat Pudding
Ingredients :
2 c. hot milk \ c. molasses
i shredded wheat biscuit \ tsp. salt
i egg \ tsp. cinnamon
Method :
Combine ingredients and bake in a moderate oven until firm. Serve with cream.
GRUELS
Gruels are liquid preparations of finely ground grain products. Long cooking in a double boiler is necessary to make the starch soluble or to partly dextrinize it.
Arrowroot Gruel
Ingredients :
2 tsp. arrowroot 2 tbsp. cold water
Method: (for all, same as given for cereals on page 51).
i c. boiling water or milk salt
Ingredients :
1 tbsp. barley flour
2 tbsp. cold water
Barley Gruel
i c. scalded milk salt
Ingredients:
1 tbsp. corn meal
2 tbsp. cold water
Corn Meal Gruel
i| c. boiling water salt
Oatmeal Gruel Ingredients:
\ c. coarse oatmeal i^ c. boiling water
| tsp. salt milk to thin it to right consistency
Grain Products
BIRDSEYE. Rice and Rice Cookery. Cornell University Bulletin,
vol. 3, January i, 1914. Cereal Foods. Maine Agricultural Experiment Station, Bulletin
118 (1905). Cereals and How to Cook Them. The University of Nebraska,
Home Studies Series No. 2. Cereals and Other Starchy Foods, Demonstration. Iowa State
College of Agriculture. Extension department, Short course
class notes no. 5. DAY, EDNA. Digestibility of Starch of Different Sorts as Affected
by Cooking. United States Department of Agriculture, Farmers' Bulletin, 202 (1908).
FOULK, ELMA. Ohio State University. The Agricultural College,
Home Makers Reading Course No. 2. HUNT. The Cereals in America. LANGWORTHY and HUNT. Corn Meal as a Food and Ways of Using
it. United States Department of Agriculture, Farmers' Bulletin,
565 (iQH)- LANGWORTHY and HUNT. Use of Corn, Kafir and Cow Peas in the
Home. United States Department of Agriculture, Farmers'
Bulletin, 559 (1913). LEACH. Food Inspection and Analysis. MERRILL. Indian Corn as Food for Man. Maine Agricultural
Experiment Station, Bulletin 131 (1906).
PATTEE. Practical Dietetics with Reference to Diet in Disease. SHERMAN. Food Products. WILEY. Cereals and Cereal Products. Part 9 of Bulletin 13 of
the Bureau of Chemistry, United States Department of Agriculture. WOODS and SNYDER. Cereal Breakfast Foods. United States
Department of Agriculture, Farmers' Bulletin, 249 (1911). WOODS. Food Value of Corn arid Corn Products. United States
Department of Agriculture, Farmers' Bulletin, 298 (1907).
CHAPTER V
Records on this page
Rice PuddingShredded Wheat Pudding