(a) Whole or Cracked Grains. — Put the salt and water in the top part of a double-boiler. Place it directly over the fire. When it boils add the cereal and stir it frequently until it has boiled ten minutes. Cover closely and set the top in the lower part of the double-boiler. Cook from three to twelve hours. NoTB. — Rice will cook in throo-quartera of an hour. BREAKFAST CEREALS. * 37 (6) Flaked Cereals. — Put the salt and water in a pot. When it boils add the cereal. Stir constantly until it thickens, then boil gently half an hour, stirring often to pre- vent burning. Note. — These are much nicer cooked like whole grains. (c) Granular Cereals. — Put the salt and water in the top part of a double-boiler, and place directly over the fire. When it boils hard, sprinkle in the cereal, stirring quickly all the time. Stir and boil until it thickens. Cover closely and sQt the top in the lower part of the double-boiler. Cook from one to four hours. 4. Breakfast cereals may be cooked the day before they are to be used, but should be left in the pot and should not be stirred while re-heating. A tablespoonful or two of water poured over the top after it is cooked will prevent a skin forming over the top. CHAPTER VL The Cooking of Eggs— Milk— Cheese. EGGS. Eggs are one of the most valuable tissue-building foods, and either raw or properly cooked are easily digested. 26.— EGGS COOKED IN THE SHELL. Allow one cup of boiling water for each egg to be cooked, and one extra for the pot. Put the water in the pot and bring to boiling point. Put in the eggs, cover closely and stand on a part of the stove which may be touched by the hand. In 10 minutes the egg will be cooked soft. It 15 It (I II II medium. II 20 II II II II ^rm. 27.— POACHED EGGS. Measure water into a frying-pan until it is one and one half inches deep. Add half a teaspoonful of salt for each cupful. Bring to simmering point. Break each egg carefully into a saucer and slip it gently into the water. When the white is set lift the egg on a cake- turner and slide it on a hot plate, or on a piece of buttered toast that has been dipped in hot water and kept warm while the egg was poaching. 88 EGGS. 39 28.— SCRAMBLED EGGS. legg. ^ tbsp. milk. J tsp. salt. A speck of peppor. 1 tsp. butter✪ Scrambled Eggs. Beat the eggs enough to mix the yolks and whites well. Stir in the salt, pepper and milk. Put the butter in an omelet or frying-pan, let it spread over the bottom of the pan, then turn in the egg mixture. Cook until creamy, stirring and lifting from the bottom of the pan. Serve on toast or surrounded by crisp bacon. 29.— FRENCH OMELET. 1 egg. I I tsp. butter. 1 tbsp. boiling water. | Salt and pepper.✪ French Omelet Scour out the frying-pan with a teaspoon of salt and a bit of paper. Put the serving dish to warm, and put a flat-bladed knife and salt and pepper shakers near the stove. Beat the egg in a bowl with a fork, just enough to mix the yolk and white. Stir in the hot water. Melt the butter in the frying-pan and let it spread over the bottom and sides. Pour in the egg and cook it over gentle heat; when it begins to set raise it around the edges with the knife and let the liquid part run under. When no more will run under dredge the top with salt and pepper, loosen from the pan, fold it and turn on to the serving dish.

AI-modernized reading of the original text

(a) Whole or Cracked Grains. — Put the salt and water in the top part of a double-boiler. Place it directly over the fire. When it boils add the cereal and stir it frequently until it has boiled ten minutes. Cover closely and set the top in the lower part of the double-boiler. Cook from three to twelve hours. Note. — Rice will cook in three-quarters of an hour. BREAKFAST CEREALS. * 37 (6) Flaked Cereals. — Put the salt and water in a pot. When it boils add the cereal. Stir constantly until it thickens, then boil gently half an hour, stirring often to prevent burning. Note. — These are much nicer cooked like whole grains. (c) Granular Cereals. — Put the salt and water in the top part of a double-boiler, and place directly over the fire. When it boils hard, sprinkle in the cereal, stirring quickly all the time. Stir and boil until it thickens. Cover closely and set the top in the lower part of the double-boiler. Cook from one to four hours. 4. Breakfast cereals may be cooked the day before they are to be used, but should be left in the pot and should not be stirred while re-heating. A tablespoonful or two of water poured over the top after it is cooked will prevent a skin forming over the top. CHAPTER VL The Cooking of Eggs— Milk— Cheese. EGGS. Eggs are one of the most valuable tissue-building foods, and either raw or properly cooked are easily digested. 26.— EGGS COOKED IN THE SHELL. Allow one cup of boiling water for each egg to be cooked, and one extra for the pot. Put the water in the pot and bring to boiling point. Put in the eggs, cover closely and stand on a part of the stove which may be touched by the hand. In 10 minutes the egg will be cooked soft. It 15 It (I II II medium. II 20 II II II II ^rm. 27.— POACHED EGGS. Measure water into a frying-pan until it is one and one half inches deep. Add half a teaspoonful of salt for each cupful. Bring to simmering point. Break each egg carefully into a saucer and slip it gently into the water. When the white is set lift the egg on a caketurner and slide it on a hot plate, or on a piece of buttered toast that has been dipped in hot water and kept warm while the egg was poaching. EGGS. 39 28.— SCRAMBLED EGGS. legg. ^ tbsp. milk. J tsp. salt. A speck of peppor. 1 tsp. butter. Beat the eggs enough to mix the yolks and whites well. Stir in the salt, pepper and milk. Put the butter in an omelet or frying-pan, let it spread over the bottom of the pan, then turn in the egg mixture. Cook until creamy, stirring and lifting from the bottom of the pan. Serve on toast or surrounded by crisp bacon. 29.— FRENCH OMELET. 1 egg. I I tsp. butter. 1 tbsp. boiling water. | Salt and pepper. Scour out the frying-pan with a teaspoon of salt and a bit of paper. Put the serving dish to warm, and put a flat-bladed knife and salt and pepper shakers near the stove. Beat the egg in a bowl with a fork, just enough to mix the yolk and white. Stir in the hot water. Melt the butter in the frying-pan and let it spread over the bottom and sides. Pour in the egg and cook it over gentle heat; when it begins to set raise it around the edges with the knife and let the liquid part run under. When no more will run under dredge the top with salt and pepper, loosen from the pan, fold it and turn on to the serving dish.

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Public school household science