Mix ingredients and cook six to eight hours, or, instead of boiling, cook in double boiler all day. Cracked Wheat 1 cup wheat 5 cups boiling water 1^ teaspoons salt Mix ingredients and cook in double boiler from three to five hours. Prepared Cereals The recipes given on the packages for all prepared ce- reals may be followed, doubling the amount of time given. Boiled Rice No. 2 1 cup rice 24 cups boiling water 1 teaspoon salt Salt water, add rice a few grains at a time, so as not to stop the boiling, boil rapidly one half hour. When grains are tender, drain in colander, and pour boiling water over rice to wash starch from grains. Serve immediately. Steamed Rice 1 cup rice 21 cups boiling water 1 teaspoon salt Place rice in earthen dish, add salt and boiling water, and steam two to three hours. Cooked in this way, every grain should be separate. CEREALS 111 Corn Meal Mush 1 cup corn meal 4 cups boiling water 1| teaspoons salt Salt water, add corn meal, a little at a time, until all is used, boil five minutes, and cook in double boiler three hours. Sauted or Fried Corn Meal Mush 1 cup corn meal 4 cups boiling water I cup white flour 2 teaspoons salt Cook in the same way as corn meal mush, pour while hot into greased bread pan or baking powder box. When cold, slice and saute in pork fat, first on one side and then on the other ; or fry in deep fat. CHAPTER VII EGGS A FRESH egg sinks when immersed in water. A stale egg^ owing to evaporation which has taken place through the pores of the shell, floats. Soft-cooked Eggs No. i Place eggs in saucepan, cover with boiling water, and let them stand in saucepan on the back of the range three minutes; in this way the white and the yolk are slightly coagulated. Soft-cooked Eggs No. 2 Fill saucepan one half fall of boiling water ; when boil- ing violently, place eggs in gently with a tablespoon ; when water bubbles, remove saucepan from fire and let the eggs remain in water five minutes. Eggs cooked in this way have the albumen delicately hardened throughout. Soft-cooked Eggs No. 3 Place eggs in saucepan, cover with cold water, bring to the boiling point, when they will be soft-cooked. Hard-cooked Eggs Cover eggs with boiling water and cook below the boil- ing point for forty minutes. Remove from pan, cover with cold water, and wipe before serving. Baked Eggs Butter baking dish or platter, or individual ramekin dishes. Break each egg into a cup and drop into baking 112 EGGS 118 dish, sprinkle with salt and pepper, and bake in a moderate oven — live minutes for soft-cooked and ten for hard- cooked. Eggs are more delicately cooked if dish is placed in a pan of hot water in the oven, and water kept below the boiling point during cooking. Chopped red or green pepper sprinkled over top of baked eggs is delicious. Poached Eggs Break eggs in cup ; butter muffin rings. Place in shal- low pan and cover with boiling water. Allow two tea- spoons of salt to each pint of water. Drop eggs into rings, and cook from five to eight minutes, keeping water below the boiling point during cooking. Remove the eggs on a buttered skimmer or pancake turner, and place on a round of buttered toast, sprinkle with salt✪ Baked Eggs and pepper, and garnish with parsley. Fluffed Eggs ✪ Fluffed Eggs

AI-modernized reading of the original text

Mix ingredients and cook six to eight hours, or, instead of boiling, cook in double boiler all day. Cracked Wheat 1 cup wheat 5 cups boiling water 1^ teaspoons salt Mix ingredients and cook in double boiler from three to five hours. Prepared Cereals The recipes given on the packages for all prepared cereals may be followed, doubling the amount of time given. Boiled Rice No. 2 1 cup rice 24 cups boiling water 1 teaspoon salt Salt water, add rice a few grains at a time, so as not to stop the boiling, boil rapidly one half hour. When grains are tender, drain in colander, and pour boiling water over rice to wash starch from grains. Serve immediately. Steamed Rice 1 cup rice 21 cups boiling water 1 teaspoon salt Place rice in earthen dish, add salt and boiling water, and steam two to three hours. Cooked in this way, every grain should be separate. CEREALS 111 Corn Meal Mush 1 cup corn meal 4 cups boiling water 1| teaspoons salt Salt water, add corn meal, a little at a time, until all is used, boil five minutes, and cook in double boiler three hours. Sauted or Fried Corn Meal Mush 1 cup corn meal 4 cups boiling water I cup white flour 2 teaspoons salt Cook in the same way as corn meal mush, pour while hot into greased bread pan or baking powder box. When cold, slice and sauté in pork fat, first on one side and then on the other ; or fry in deep fat. [illustration: CHAPTER VII] A FRESH egg sinks when immersed in water. A stale egg, owing to evaporation which has taken place through the pores of the shell, floats. Soft-cooked Eggs No. i Place eggs in saucepan, cover with boiling water, and let them stand in saucepan on the back of the range three minutes; in this way the white and the yolk are slightly coagulated. Soft-cooked Eggs No. 2 Fill saucepan one half fall of boiling water ; when boiling violently, place eggs in gently with a tablespoon ; when water bubbles, remove saucepan from fire and let the eggs remain in water five minutes. Eggs cooked in this way have the albumen delicately hardened throughout. Soft-cooked Eggs No. 3 Place eggs in saucepan, cover with cold water, bring to the boiling point, when they will be soft-cooked. Hard-cooked Eggs Cover eggs with boiling water and cook below the boiling point for forty minutes. Remove from pan, cover with cold water, and wipe before serving. Baked Eggs Butter baking dish or platter, or individual ramekin dishes. Break each egg into a cup and drop into baking dish, sprinkle with salt and pepper, and bake in a moderate oven—five minutes for soft-cooked and ten for hardcooked. Eggs are more delicately cooked if dish is placed in a pan of hot water in the oven, and water kept below the boiling point during cooking. Chopped red or green pepper sprinkled over top of baked eggs is delicious. Poached Eggs Break eggs in cup ; butter muffin rings. Place in shallow pan and cover with boiling water. Allow two teaspoons of salt to each pint of water. Drop eggs into rings, and cook from five to eight minutes, keeping water below the boiling point during cooking. Remove the eggs on a buttered skimmer or pancake turner, and place on a round of buttered toast, sprinkle with salt and pepper, and garnish with parsley. Fluffed Eggs

Records on this page

Baked EggsPoached EggsFluffed Eggs

Lowney's cook book