Science of food & cookery

Soak the barley in cold water overnight, drain, add the hot water and the salt, and cook the same as for steamed wheat. GRAHAM FRUIT MUSH 1 cup Graham flour i cup cold water 2 cups boiling water I cup dates or figs Scant 1 teaspoon of salt Blend the Graham flour with the cold water, add the boiling water and the salt, and let cook over the open fire until it thickens ; then set in an outer boiler, and cook for an hour or more. Wash and stone the dates, cut lengthwise into quarters, and add to the mush about 10 minutes before serving. If dried figs are used, they should be steamed first, or else washed, sliced, and cooked with the grain. GRANO CEREAL WITH DATES 2 cups boiling water i cup grano cereal 10 dates Sprinkle the cereal into the boiling water, and stir until thick. Add the stoned and quartered dates, mix, and serve with cream. EGGS Egg albumen (the white of egg) usually receives first consideration in the cooking of eggs. The white begins to coagulate at about 180° F. ; and if kept in the water at slightly below the boiling point for 10 minutes, the white forms into a jelly-like consistency, and the yolk is partly cooked. Boiling water hardens the white; and if subjected to dry heat, it becomes of a leathery consistency. BOILED EGGS Let the eggs down into boiling water with a spoon, and boil 2l/2 to 3 minutes for soft, and 4 minutes for medium. Serve at once. Hard-boiled eggs should remain in the water for 20 minutes. POACHED EGGS Bring water to a boil in a saucepan, with a little salt to flavor. Break the eggs one at a time injo a sauce dish, and let down gently into the hot water. Set where the water will keep just below the boiling point; and when the white is "set," lift out on a perforated spoon, and place on toast, or on a warm dish, and serve. SCRAMBLED EGGS Break 2 eggs into a bowl, add i tablespoon milk, and beat only slightly. Oil a frying pan, and when hot, add the eggs and a sprinkle of salt, and scrape the bottom of the pan continuously with a silver spoon until the mixture is soft and jellied. Remove the eggs from the fire while they are softer than wished for serving, as they will continue to cook and harden after they are removed from the fire. If salt is added before eggs are partly cooked, it tends to give them a red color. SCRAMBLED EGG WITH NEW TOMATO Scald and peel 2 medium sized ripe tomatoes, cut them into quarters, and put on the stove in a small covered saucepan. Add a little salt, and bring to a good boil. Turn them into a colander, and drain off the juice; then add i teaspoon vegetable butter, and reheat. Have a skillet oiled. When hot, break in 2 eggs. Stir quickly, so they will cook evenly. When they are soft cooked, add the tomatoes, mix lightly, and serve on toast. STEAMED EGGS Oil a skillet, and when slightly hot, break in the eggs, and sprinkle over them about 3 tablespoons or more of water for every 2 eggs. Sprinkle lightly with salt, cover with a tight-fitting cover, and cook over a medium fire until white over the top, like a poached egg, at the same time soft cooked. Remove, and serve immediately. JELLIED OR CODDLED EGG