The school kitchen textbook

The steam will keep the water in the meal hot enough to soften the gluten, but not hot enough to boil and waste away and so make the mush too dry ; and this slow cooking will soften the gluten more thoroughly than rapid boiling, and develop a better flavor. Recipe, No. 53. Oatmeal Mush, with Baked Apples ^ c. coarse oatmeal. 2 c. boiling water. I tsp. salt. Put the salt and water into the upper boiler. Place it on the stove and when boiling, add the oatmeal and boil rapidly ten minutes. Stir occasionally with a fork ; then place it over boiling water, and cook from forty minutes to one hour. Serve with baked or steamed apples, and cream and sugar. Fine hominy and granulated wheat are cooked in the same way, but they require only three times as much water as meal. Whole or cracked wheat requires five times as much water as meal, and should cook four or five hours. STEAMING, AND OTHER FORMS OF COOKING Steamed Apples. Wipe, core, and pare the apples. Place in a steamer and cook until soft. CEREALS Cereals Water Protein Fat Carbohydrates Ash Corn Meal . 12.5 9.2 1.9 75.4 1.0 Oats (Breakfast food) 7.7 16.7 7.3 66.2 2.1 Rye Flour 12.9 6.8 .9 78.7 .7 Barley . 10.9 12.4 1.8 72.5 2.4 Rice . . 12.3 8.0 .3 79.0 .4 Buckwheat 13.6 6.4 1.2 77.9 .9 Macaroni 10.3 13.4 .9 74.7 .7 Water Protein Fat Carbo- . ^„ HYDRATES ^^° Buckwheat Oats Oats Rice Barley Rye Flour Macaroni Corn Meal Macaroni Oats Corn Meal Barley Barley Rye Flour Corn Meal- Rice Corn Meal Buckwheat Buckwheat Buckwheat Barley Rice fMacaroni Corn Meal [Macaroni Macaroni Rye Flour iRye Flour Barley [Rye Flour Oats Buckwheat Rice Oats Rice Cereals are the edible seeds of several varieties of grasses ; " the gift-bearing grasses," they have been called, because their seeds are the most valuable and widely distributed food for man. Wheat, corn, oats, rice, rye, barley, and millet are the best known, and grain is a name common to all. They contain all the food stuffs ; they have a large proportion of starch, and while in the grain they may be kept a long time. The amount of protein and mineral matter is small, but valuable in quality and economical, for cereals are inexpensive as compared with other foods containing protein. Many food products are made from cereals ; among them are: FUmr, a finely ground product, principally from wheat, but corn, rye and rice are also made into flour. Meal is coarsely ground from wheat, oats, com, and rye ; Graham flour is really wheat meal.