15
9.9
15
11.7
10
13.6
10
14.9
15
15.8
15
19.0
15
38.0
5. Method of cooking:
A. Cereals require long, slow cooking to soften the fiber, make the
starch more digestible, and bring out the flavor. The finer cereal
preparations should be cooked from one to three hours, the coarser
ones from six to eight hours. There is no danger of overcooking.
22 USE AND PREPARATION OF FOOD.
Either a double boiler or a fireless cooker is well suited to this
purpose.
B. When well cooked and well salted, no sugar is necessary with
cereals. If desired, fresh or dried fruits may be served with them.
C. In cooking the finely ground cereals they must be added care-
fully to the hot water to prcA^ent lumping.
6. Economical use of left-over cereals. — Left-over cereals should
never be thrown awaj'. They may be used in any of the following
ways :
A. Reheat and serve as cereal. The extra cooking is an improve-
ment.
B. Allow to set in molds and serve cold with fresh or stewed fruit
or cream as a dessert.
C. Use as a basis for puddings.
D. Use as a thickening for soups, gravy, or stews.
E. Add to dressing for poultry, rabbits, fish, or meats.
F. Substitute for part of the flour and liquid in muffins or griddle
cakes.
G. Combine with meat, cheese, or vegetables in escalloped dishes
or baked croquettes.
H. Slice, dip in crumbs or cornmeal, saute and serve with sirup
or fruit sauce.
METHOD OF DEVELOPIXG LABORATORY WORK.
Have on display the amounts of typical breakfast foods which are
equivalent in food value and the cost of each. Let the women com-
pare these and see which cereals give the most food value for the
least money.
Let the students compare a cereal cooked overnight with one
cooked half an hour and note the ditference in texture and flavor.
Have on hand some left-over cereal to be prepared in the various
ways suggested under 6.
Typical breakfast foods should be prepared following directions
on packages.
Lesson 3. Rice, Hominy, and Barley.
AIM.
To teach the composition, method of cooking, and uses of rice,
hominy, and pearled barley.
POINTS TO be brought out.
1. Composition. — Rice, hominy, and pearled barley are cereals very
similar in composition and use.
USE AND PREPARATION OF FOOD.
[Adapted from " Food Products," by Shcrman.I
23
Description.
Water.
Protein.
Fat.
Carbo-
hydrate.
Ash.
Calories
jmr pound
Rioe, polished.
Rice, inowii...
Pearled barley
Hoininv
Per cent.
12.34
11.88
11.30
11.80
Per cent.
7.18
8.02
8.50
8.3
Per cent.
0.26
1.90
1.1
.6
Per cent.
79.3
7a. 0
77.8
79.0
Per cent.
0.46
1.15
1.3
.30
1,591
1,61.'^
I, COS
A. Rice :
(1) Polished rice — the form usually found in the murket.
The bran coat has been entirely removed. This reduces the
essential food constituents and should be taken into considera-
tion where the main staple of the diet is rice.
(2) Brown rice — a form which is less generally known. A
part of the bran layer is retained, which gives this type of rice
more flavor and increases the essential food con.stituents.
(3) Broken rice — same as the polished rice, only the grains
are less perfect, many of them being broken in poli.shing. The
price is lower than that of the perfect grains, but the food value
is as high.
Page 11
Presented as published in 1919. 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
9.9
11.7
13.6
14.9
15.8
19.0
38.0
5. Method of cooking:
A. Cereals require long, slow cooking to soften the fiber, make the starch more digestible, and bring out the flavor. The finer cereal preparations should be cooked from one to three hours, the coarser ones from six to eight hours. There is no danger of overcooking.
Either a double boiler or a fireless cooker is well suited to this purpose.
B. When well cooked and well salted, no sugar is necessary with cereals. If desired, fresh or dried fruits may be served with them.
C. In cooking the finely ground cereals they must be added carefully to the hot water to prevent lumping.
6. Economical use of left-over cereals. — Left-over cereals should never be thrown away. They may be used in any of the following ways :
A. Reheat and serve as cereal. The extra cooking is an improvement.
B. Allow to set in molds and serve cold with fresh or stewed fruit or cream as a dessert.
C. Use as a basis for puddings.
D. Use as a thickening for soups, gravy, or stews.
E. Add to dressing for poultry, rabbits, fish, or meats.
F. Substitute for part of the flour and liquid in muffins or griddle cakes.
G. Combine with meat, cheese, or vegetables in escalloped dishes or baked croquettes.
H. Slice, dip in crumbs or cornmeal, saute and serve with sirup or fruit sauce.
Have on display the amounts of typical breakfast foods which are equivalent in food value and the cost of each. Let the women compare these and see which cereals give the most food value for the least money.
Let the students compare a cereal cooked overnight with one cooked half an hour and note the difference in texture and flavor. Have on hand some left-over cereal to be prepared in the various ways suggested under 6.
Typical breakfast foods should be prepared following directions on packages.
Lesson 3. Rice, Hominy, and Barley.
AIM.
To teach the composition, method of cooking, and uses of rice, hominy, and pearled barley.
POINTS TO be brought out.
1. Composition. — Rice, hominy, and pearled barley are cereals very similar in composition and use.
[Adapted from " Food Products," by Shcrman.I
Description.
Water.
Protein.
Fat.
Carbohydrate.
Ash.
Calories jmr pound
Rioe, polished. Rice, brown... Pearled barley Hoininv
Per cent. 12.34 11.88 11.30 11.80
Per cent. 7.18 8.02 8.50 8.3
Per cent.
0.26
1.90
1.1
.6
Per cent. 79.3 7a. 0 77.8 79.0
Per cent. 0.46 1.15 1.3
.30
1,591
1,615
I, COS
A. Rice :
(1) Polished rice — the form usually found in the market. The bran coat has been entirely removed. This reduces the essential food constituents and should be taken into consideration where the main staple of the diet is rice.
(2) Brown rice — a form which is less generally known. A part of the bran layer is retained, which gives this type of rice more flavor and increases the essential food constituents.
(3) Broken rice — same as the polished rice, only the grains are less perfect, many of them being broken in polishing. The price is lower than that of the perfect grains, but the food value is as high.