B. Hominy grits. — A corn product in which the bran and germ are removed and the grain crushed to varying degrees of fineness. In many parts of the countrv hominy is confused with samp, which is tlie whole grain from which bran and germ have been removed, generally bj' treatment with lye. C. Pearled barley. — Made from the uncrushed barley grain with the genn and a part of the bran removed. 2. Use in the diet: A. On account of their coarser form, these products are used not so much as breakfast cereals as a main dish. In using them the follow- ing points should be considered : (1) They furnish energy on account of their high starch con- tent. (2) The}' are low in protein, so should be served with foods high in this constituent. (3) They are all low in fat, and hence this must be supplied from other foods. (4) When cooked, these products absorb water, so that the composition of the cooked cereal is very similar to that of Irish potatoes, each furnishing about 400 calories per pomid. There- fore thej^ are frequenth' substituted for potatoes in the meal. In making such substitution it must be remembered that these cereals lack the large amount of mine7'al matter which is present in the potatoes, and this must be supplied from other foods. 24 USE AND PEEPAEATION 01' FOOD. 3. Points to be considered in cooking: A. Time required. — Varies with the composition, structure, and fineness of division. Eice may be cooked in 20-30 minutes over direct heat, or in half an hour in a double boiler; pearl barley or hominy grits should be cooked six to eight hours in a double boiler or over- night in a fireless cooker. B. Liquid used. — This may be water, milk, stock, or juice from vegetables, such as tomatoes. Eice, hominy, and barley will absorb four to five times their volume of liquid in cooking. C. In the case of rice, if it is desired to have the grains separate and distinct, this may be accomplished by : (1) Cooking in a large amount of rapidly boiling liquid until tender, pouring off the liquid (this contains nutrients, hence should be used for stews, soups, etc.), and steaming for a few minutes. (2) Cooking in a smaller amount of liquid in a tightly-closed vessel over low fire to prevent scorching. When tender and the liquid absorbed, the cover is removed and the rice allowed to steam until the grains are distinct. Do not stir during the cooking process. There is no loss of nutrients by this method. 4. Suggestions for combining with other foods : A. These foods are bland in flavor, hence they need to be com- bined with or served with highly-flavored foods. B. They are low in fat, hence fat should be added in cooking or in seasoning. C. They are low in protein ; therefore they may be combined with protein-rich foods, such as cheese, meat, or fish. D. They are low in minerals and essential food constituents ; there- fore should be served with milk, green vegetables, or fruit. E. They are soft, hence should be served with crisp foods. 5. Suggestions for serving: A. As a main dish, combined with meat, cheese, nuts, eggs, or vegetables, escalloped, or made into croquettes or a loaf. Such dishes may be used as meat savers. B. With butter, as a starch}^ ^•egetable or as a substitute for bread. So used they are wheat savers. C. In soups, to increase their nutritive value.

AI-modernized reading of the original text

B. Hominy grits. — A corn product in which the bran and germ are removed and the grain crushed to varying degrees of fineness. In many parts of the country hominy is confused with samp, which is tlie whole grain from which bran and germ have been removed, generally bj' treatment with lye. C. Pearled barley. — Made from the uncrushed barley grain with the germ and a part of the bran removed. 2. Use in the diet: A. On account of their coarser form, these products are used not so much as breakfast cereals as a main dish. In using them the following points should be considered : (1) They furnish energy on account of their high starch content. (2) The}' are low in protein, so should be served with foods high in this constituent. (3) They are all low in fat, and hence this must be supplied from other foods. (4) When cooked, these products absorb water, so that the composition of the cooked cereal is very similar to that of Irish potatoes, each furnishing about 400 calories per pound. Therefore thej^ are frequenth' substituted for potatoes in the meal. In making such substitution it must be remembered that these cereals lack the large amount of mineral matter which is present in the potatoes, and this must be supplied from other foods. 3. Points to be considered in cooking: A. Time required. — Varies with the composition, structure, and fineness of division. Eice may be cooked in 20-30 minutes over direct heat, or in half an hour in a double boiler; pearl barley or hominy grits should be cooked six to eight hours in a double boiler or overnight in a fireless cooker. B. Liquid used. — This may be water, milk, stock, or juice from vegetables, such as tomatoes. Eice, hominy, and barley will absorb four to five times their volume of liquid in cooking. C. In the case of rice, if it is desired to have the grains separate and distinct, this may be accomplished by : (1) Cooking in a large amount of rapidly boiling liquid until tender, pouring off the liquid (this contains nutrients, hence should be used for stews, soups, etc.), and steaming for a few minutes. (2) Cooking in a smaller amount of liquid in a tightly-closed vessel over low fire to prevent scorching. When tender and the liquid absorbed, the cover is removed and the rice allowed to steam until the grains are distinct. Do not stir during the cooking process. There is no loss of nutrients by this method. 4. Suggestions for combining with other foods : A. These foods are bland in flavor, hence they need to be combined with or served with highly-flavored foods. B. They are low in fat, hence fat should be added in cooking or in seasoning. C. They are low in protein ; therefore they may be combined with protein-rich foods, such as cheese, meat, or fish. D. They are low in minerals and essential food constituents ; therefore should be served with milk, green vegetables, or fruit. E. They are soft, hence should be served with crisp foods. 5. Suggestions for serving: A. As a main dish, combined with meat, cheese, nuts, eggs, or vegetables, escalloped, or made into croquettes or a loaf. Such dishes may be used as meat savers. B. With butter, as a starch}^ ^•egetable or as a substitute for bread. So used they are wheat savers. C. In soups, to increase their nutritive value.

Use and preparation of food