Breakfast Foods are made from all the grains but chiefly from wheat, oats, corn, and rice. The outer skin is first removed and then the grain is used in several forms ; whole or broken, as in hulled corn or samp, coarse hominy, cracked wheat, whole oats or groats, rice, and pearl barley; granu- lated or steel cut, as in oat meal, and various granulated wheat preparations, granulated corn meal, and fine hominy ; ground coarse by crushing, as in wind-mill ground com meal, rye meal, and barley flakes ; steam cooked; these are first cooked, then dried and rolled as rolled oats, or shredded and baked as in shredded wheat, or dried and flaked as in rice and corn flakes. The last two are served without further cooking as are also several puffed and flavored preparations, as puffed rice and wheat, malt food, and grape nuts. Cereals are invaluable food stuffs. They furnish heat to keep us warm, power or energy to make the heart and lungs work and for us to do many kinds of muscular and mental work. To Cook Cereals. Allow two cups boiling water to one cup steam cooked oats, one and one-half cups to steam cooked wheat, and from three to four cups to the fine granulated or meal -like cereals. Stir the cereal into the rapidly boil- ing water, in top of double boiler, and cook directly over the stove for five minutes, then over boiling water; three hours for corn meal and coarse oatmeal and coarse hominy ; one hour for fine hominy and granulated oats, and half an hour for all others. Allow one teaspoon salt for one quart water. LESSON XV TOAST We toast bread not merely to brown it, but to take out all the moisture possible, that it may be moistened more perfectly with the saliva and thus easily digested ; then we brown it to give it a better flavor. If the slice be thick and carelessly exposed to a blazing fire, the outside is blackened and made into charcoal before the heat can reach the inside. The moisture is only heated, not evaporated, making the inside doughy or clammy ; and butter, when spread upon the bread, cannot penetrate it, but floats on the surface in the form of oil, and the result is one of the most indigestible compounds. The correct way is to have the bread stale and cut into thin uniform slices, and to dry it thoroughly before brown- ing it. Such toast, even if moistened with water or milk, may be acted upon easily and thoroughly by the digestive fluids. Use only perfect slices of stale bread for toast. Broken pieces may be used for stuffing, puddings, and brewis. Or they may be dried and browned in the oven, then rolled and sifted and used to cover articles that are to be fried. The recipe for milk toast illustrates the use of corn starch as a thickening agent, and toast illustrates the effect of intense heat on starch. Recipe, No. 54. Toast Cut stale bread in slices one fourth inch thick. Put it on a toaster or fork. Move it gently over the fire till dry, thep hold it nearer until golden brown. Serve dry. 141 142 SCHOOL KITCHEN TEXTBOOK Recipe, No. 55. Water Toast Have a shallow pan with one pint of boiling water and one half teaspoon of salt. Dip each slice of dry toast quickly in the water, then spread with butter and serve very hot. Recipe, No. 56. Milk Toast 1 c. milk, scalded. 1 tbsp. butter. I tbsp. cornstarch, or 2 | tsp. salt, tbsp. flour✪ Milk Toast.

AI-modernized reading of the original text

Breakfast Foods are made from all the grains but chiefly from wheat, oats, corn, and rice. The outer skin is first removed and then the grain is used in several forms ; whole or broken, as in hulled corn or samp, coarse hominy, cracked wheat, whole oats or groats, rice, and pearl barley; granulated or steel cut, as in oat meal, and various granulated wheat preparations, granulated corn meal, and fine hominy ; ground coarse by crushing, as in wind-mill ground com meal, rye meal, and barley flakes ; steam cooked; these are first cooked, then dried and rolled as rolled oats, or shredded and baked as in shredded wheat, or dried and flaked as in rice and corn flakes. The last two are served without further cooking as are also several puffed and flavored preparations, as puffed rice and wheat, malt food, and grape nuts. Cereals are invaluable food stuffs. They furnish heat to keep us warm, power or energy to make the heart and lungs work and for us to do many kinds of muscular and mental work. To Cook Cereals. Allow two cups boiling water to one cup steam cooked oats, one and one-half cups to steam cooked wheat, and from three to four cups to the fine granulated or meal -like cereals. Stir the cereal into the rapidly boiling water, in top of double boiler, and cook directly over the stove for five minutes, then over boiling water; three hours for corn meal and coarse oatmeal and coarse hominy ; one hour for fine hominy and granulated oats, and half an hour for all others. Allow one teaspoon salt for one quart water. LESSON XV TOAST We toast bread not merely to brown it, but to take out all the moisture possible, that it may be moistened more perfectly with the saliva and thus easily digested ; then we brown it to give it a better flavor. If the slice be thick and carelessly exposed to a blazing fire, the outside is blackened and made into charcoal before the heat can reach the inside. The moisture is only heated, not evaporated, making the inside doughy or clammy ; and butter, when spread upon the bread, cannot penetrate it, but floats on the surface in the form of oil, and the result is one of the most indigestible compounds. The correct way is to have the bread stale and cut into thin uniform slices, and to dry it thoroughly before browning it. Such toast, even if moistened with water or milk, may be acted upon easily and thoroughly by the digestive fluids. Use only perfect slices of stale bread for toast. Broken pieces may be used for stuffing, puddings, and brewis. Or they may be dried and browned in the oven, then rolled and sifted and used to cover articles that are to be fried. The recipe for milk toast illustrates the use of corn starch as a thickening agent, and toast illustrates the effect of intense heat on starch. Recipe, No. 54. Toast Cut stale bread in slices one fourth inch thick. Put it on a toaster or fork. Move it gently over the fire till dry, thep hold it nearer until golden brown. Serve dry. Recipe, No. 55. Water Toast Have a shallow pan with one pint of boiling water and one half teaspoon of salt. Dip each slice of dry toast quickly in the water, then spread with butter and serve very hot. Recipe, No. 56. Milk Toast 1 c. milk, scalded. 1 tbsp. butter. I tbsp. cornstarch, or 2 | tsp. salt, tbsp. flour.

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