At the end of five minutes remove 1 ts. of mixture, again at end
of ten minutes, and at end of fifteen minutes. Compare the taste
of the three samples. How long should cornstarch mixtures be
cooked ? Why does the pudding thicken as it cools ?
CEREALS
The grains used chiefly in the United States for breakfast
foods are corn, oats, wheat, and rice.
Corn is a native American grain and is the most abundant
food product grown in the United States. It furnishes more
nourishment for the money expended than most of our
other foods and, if well cooked, can be made into many
palatable dishes.
From corn are prepared cornstarch, corn meal, corn flour,
hominy, samp, hulled corn, and some " ready-to-eat "
cereals, such as corn flakes.
Oats are grown in northern regions and are used exten-
sively for porridge and, in Scotland, for oat cakes. The
old-fashioned oatmeal, which was sold in uncooked form and
had much of the husk left on it, had to be cooked several
hours; the modern preparations, such as rolled oats, for
example, are steamed and while still moist the grains are
26
DOMESTIC SCIENCE
passed between hot rollers ; they are, therefore, partially
cooked and require less cooking in the home. Oats are rich
in fat, and therefore make a good food for winter.
Wheat, when finely ground, is the most important of
bread stuffs, but it is also used extensively as a breakfast
food. Cracked wheat is the crushed grain with part of the
bran left on it and should be cooked for several hours.
Special parts of the wheat grain are used in preparing va-
rious breakfast foods. Some breakfast foods are prepared
from a dough made of wheat flour, baked, then dried and
toasted.
From wheat are prepared graham, entire wheat, and white
flour of various grades, many breakfast foods, macaroni,
spaghetti, etc.
Rice is a grass native to India. It is the staple food in
all tropical and semi-tropical regions, and is much used else-
where. It is said to form the main food of one-third of
the human race. Being deficient in fat and protein, it
usually is supplemented with foods rich in these two food
principles.
TABLE OF COMPOSITION OF CEREALS (ATWATER)
WATER
PROTEIN
FAT
CARBO-
HYDRATES
ASH
Per ct.
Per ct.
Per ct.
Per ct.
Per ct.
Entire wheat flour
11.4
13.8
k9
71.9
1.0
Graham flour . . .
11.3
13.3
2.2
71.4
1.8
White flour (medium)
12.0
11.4
1.0
75.1
0.5
Wheat breakfast food
9.6
12.1
1.8
75.2
1.3
Corn meal ....
12.5
9.2
1.9
75.4
1.0
Oat breakfast food
7.7
16.7
7.3
66.2
2.1
Rice
12.3
8.0
0.3
79.0
0.4
Rye flour . . . . .
12.9
6.8
0.9
78.7
0.7
Macaroni . . . .
10.3
13.4
0.9
74.1
1.3
CARBOHYDRATES
27
Cooking of Cereals. — The chief purposes of cooking cereals
are :
(1) To sterilize them.
(2) To improve flavor and appearance.
(3) To hydrate the starch and cellulose and rupture the
tissues, in order to make them more easily digestible.
As cereals contain from 66 to 79 per cent of starch and
but 7 to 12 per cent of water, they must be cooked in several
times their volume of water. Add J ts. salt for every pint
of water used.
TABLE FOR COOKING CEREALS
AMOUNT DRY
CEREAL
AMOUNT
WATER
TIME OF
COOKING
Rolled Oats . . .
1 C.
2 C.
\ to I h.
Rice
1 C.
2 to 2£ c.
1 h.
Cream of wheat
¥ C.
4 c.
f h.
Page 12
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
At the end of five minutes remove 1 ts. of mixture, again at end of ten minutes, and at end of fifteen minutes. Compare the taste of the three samples. How long should cornstarch mixtures be cooked ? Why does the pudding thicken as it cools ?
CEREALS
The grains used chiefly in the United States for breakfast foods are corn, oats, wheat, and rice.
Corn is a native American grain and is the most abundant food product grown in the United States. It furnishes more nourishment for the money expended than most of our other foods and, if well cooked, can be made into many palatable dishes.
From corn are prepared cornstarch, corn meal, corn flour, hominy, samp, hulled corn, and some " ready-to-eat " cereals, such as corn flakes.
Oats are grown in northern regions and are used extensively for porridge and, in Scotland, for oat cakes. The old-fashioned oatmeal, which was sold in uncooked form and had much of the husk left on it, had to be cooked several hours; the modern preparations, such as rolled oats, for example, are steamed and while still moist the grains are
passed between hot rollers ; they are, therefore, partially cooked and require less cooking in the home. Oats are rich in fat, and therefore make a good food for winter.
Wheat, when finely ground, is the most important of bread stuffs, but it is also used extensively as a breakfast food. Cracked wheat is the crushed grain with part of the bran left on it and should be cooked for several hours. Special parts of the wheat grain are used in preparing various breakfast foods. Some breakfast foods are prepared from a dough made of wheat flour, baked, then dried and toasted.
From wheat are prepared graham, entire wheat, and white flour of various grades, many breakfast foods, macaroni, spaghetti, etc.
Rice is a grass native to India. It is the staple food in all tropical and semi-tropical regions, and is much used elsewhere. It is said to form the main food of one-third of the human race. Being deficient in fat and protein, it usually is supplemented with foods rich in these two food principles.
TABLE OF COMPOSITION OF CEREALS (ATWATER)
FAT
ASH
Per ct.
Per ct.
Per ct.
Per ct.
Per ct.
Entire wheat flour
11.4
13.8
k9
71.9
1.0
Graham flour . . .
11.3
13.3
2.2
71.4
1.8
White flour (medium)
12.0
11.4
1.0
75.1
0.5
Wheat breakfast food
9.6
12.1
1.8
75.2
1.3
Corn meal ....
12.5
9.2
1.9
75.4
1.0
Oat breakfast food
7.7
16.7
7.3
66.2
2.1
Rice
12.3
8.0
0.3
79.0
0.4
Rye flour . . . . .
12.9
6.8
0.9
78.7
0.7
Macaroni . . . .
10.3
13.4
0.9
74.1
1.3
Cooking of Cereals. — The chief purposes of cooking cereals are :
(1) To sterilize them.
(2) To improve flavor and appearance.
(3) To hydrate the starch and cellulose and rupture the tissues, in order to make them more easily digestible.
As cereals contain from 66 to 79 per cent of starch and but 7 to 12 per cent of water, they must be cooked in several times their volume of water. Add J ts. salt for every pint of water used.
TABLE FOR COOKING CEREALS
AMOUNT DRY CEREAL
AMOUNT
TIME OF COOKING
Rolled Oats . . .
1 C.
2 C.
\ to I h.
Rice
1 C.
2 to 2£ c.
1 h.
Cream of wheat
¥ C.
4 c.
f h.