A textbook of domestic science for high schools

Corn meal Coarse oatmeal f c- 1 C. It 3h. General Method of Cooking Cereals. — In the upper part of a double boiler put the required amount of water and salt. When the water boils, add the cereal slowly, stirring constantly. Cook for five minutes directly over the fire. Place the upper boiler in the lower part of double boiler containing boiling water, cover and cook the required time without stirring. All cereals must be thoroughly cooked. Corn Meal Mush Moisten the corn meal with \ c. of cold water before stirring it into the boiling water, to avoid having the mixture lumpy. Serve the mush hot, or put into square molds, or baking powder cans, and, when cold, remove from molds, slice, roll in flour, and sauter in hot fat. To wash Rice. — Always wash rice before using it, by putting it into a strainer and putting the strainer in a bowl of cold water, changing the water often until it is clear; this removes the loose starch and prevents the rice from becoming pasty in cooking. Baked Rice Steam 1 c. rice, \ ts. salt in 2| c. stock or water, 1 h. ; add 1 c. tomato, 2 tb. butter, \ ts. paprika, or a little chopped green pepper, \ ts. curry powder. Cook fifteen minutes. Put into buttered baking dish, cover top with buttered crumbs, and bake till brown, about twenty minutes. Curry powder may be omitted and grated cheese to taste added in its place. Home-made " Ready-to-eat " Cereals. — Heat white, rye, or entire-wheat bread slowly in the oven until thoroughly dry and a golden brown in color ; cool and crush with a rolling pin. This is equal in flavor and digestibility to many of the breakfast foods on the market and may be prepared at much less cost. Serve with milk or cream. AMOUNT OF CEREAL OBTAINED FOR TEN CENTS (To be prepared by student) TOTAL AMOUNTS CEREAL, PRICE NO. LB. FOR 10 CENTS Protein Fats Carbohydrates % of Ib. % of Ib. % of Ib. 1. Cornmeal . . .02 9.5 377.0 Weigh " ready-to-eat " breakfast foods and compute the cost per pound paid for the cereal when so prepared for the market. To serve Cereals. — As cereals are about three-fourths starch, it is not necessary to add sugar, which is but another form of carbohydrate, except as a flavor. As they are deficient in fat, cream is a valuable addition. Milk increases both the amount of fat and protein. If fruits are served with cereals, they supply organic acids, in which the cereals are deficient, as well as mineral matter and sugar. Fruits to serve with cereals : 1. Baked apples 5. Peaches 2. Stewed prunes 6. Figs or dates, cut in pieces, 3. Berries may be stirred into the 4. Sliced bananas cereal before it is taken from the fire NOTE. — Put grains of corn, oats, rye, in wet cotton ; place them where they will get sunshine and keep them well moistened until the grains sprout. Note carefully any changes in the grains and in the consistency of their starch content. Why does nature store the various food principles in the grains ? What part of the plant is the grain ? Plant some of the grains in earth in flower pots and let them grow to maturity. CHAPTER IV COMPOSITION OF VEGETABLES (ATWATER) % % % FAT % % ASH % Beans, dried . . . 12.6 22.5