Cereals
Cereals
EREALS (cultivated grasses) rank first among vegetable foods; being of hardy growth and easy cultivation, they are more widely diffused…
Water (Wheat flour spring Wheat flour)
7.2 0.9 12.9 Wheat flour (spring) Wheat flour (winter) Entire wheat flour 11.8 1.1 75.0 0.5 11.6 10.4 1.0 75.6 0.5 12.5 14.2 1.9 70.6 1.2…
Rice (Buckwheat flour)
7.8 • 0.4 79.4 0.4 12.4 Buckwheat flour 6.1 1.0 77.2 1.4 14.3
Macaroni (Department of Agriculture)
11.7 1.6 • 72.9 3.0 10.8 Department of Agriculture, Washington, D. C. Macaroni, spaghetti, and vermicelli are made from wheaten flour, rich…
Steam-cooked and (Rolled rye and wheats cup cups)
rolled rye and wheats } 1 cup 114 cups 20 minutes Rice (steamed). 1 cup 234-314 cups (according to age of rice) 45-60 minutes Indian meal 1…
Oatmeal Mush with Apples
Core apples, leaving large cavities; pare, and cook until soft in syrup made by boiling sugar and water together, allowing one cup sugar to…
Cereal with Fruit
34 cup fine wheat breakfast food 34 cup cold water 2 cups boiling water 1 teaspoon salt 1/2 lb. dates, stoned, and cut in pieces Mix…
Fried Mushes
Mush left over from breakfast may be packed in greased, one pound baking-powder box, and covered, which will prevent crust from forming…
French Chef (Pick over rice add slowly)
Pick over rice; add slowly to boiling, salted water, so as not to check boiling of water. Boil thirty minutes, or until soft, which may be…
Steamed Rice
1 cup rice 1 teaspoon salt 234 to 314 cups boiling water (according to age of rice) Put salt and water in top of double boiler, place on…
Rice with Cheese
Steam one cup rice, allowing one tablespoon salt; cover bottom of buttered pudding-dish with rice, dot over with three-fourths tablespoon…
Rice à la Riston
Finely chop two thin slices bacon, add to one-half raw medium-sized cabbage, finely chopped; cover, and cook slowly thirty minutes. Add…
Turkish Pilaf II
1 cup Brown Stock, highly 1/2 cup washed rice 3/4 cup tomatoes, stewed and strained seasoned 3 tablespoons butter Add tomato to stock, and…
Turkish Pilaf III
½ cup canned tomatoes 1/2 cup cold cooked chicken cut in dice White Stock highly seasoned Salt and cayenne Cook rice in boiling salted…
Russian Pilaf
Follow recipe for Turkish Pilaf III, substituting cold cooked lamb in place of chicken, and add a chicken's liver sautéd in butter, then…
Brown Stock
Canned pimentoes Melt butter in hot frying-pan, add rice, and stir constantly until rice is well browned. Add stock heated to…
Boiled Macaroni
3/4 cup macaroni broken in inch pieces 2 quarts boiling water 1 tablespoon salt 1/2 cup cream Cook macaroni in boiling salted water twenty…
Macaroni with White Sauce
½ cup macaroni broken in inch pieces 2 quarts boiling water 1 tablespoon salt 1½ cups White Sauce Cook as for Boiled Macaroni, and reheat…
Baked Macaroni
Put Macaroni with White Sauce in buttered baking dish, cover with buttered crumbs, and bake until crumbs are brown.
Baked Macaroni with Cheese
Put a layer of boiled macaroni in buttered baking dish, sprinkle with grated cheese; repeat, pour over White Sauce, cover with buttered…
Macaroni with Tomato Sauce
Reheat Boiled Macaroni in one and one-half cups of Tomato Sauce I, sprinkle with grated cheese, and serve; or prepare as Baked Macaroni…
Macaroni à la Milanaise
Cook macaroni as for Macaroni à l'Italienne, reheat in Tomato Sauce II, add six sliced mushrooms, two slices cooked smoked beef tongue cut…
Spaghetti
Spaghetti may be cooked in any way in which macaroni is cooked, but is usually served with Tomato Sauce. It is cooked in long strips rather…
Ravioli
1½ cup grated Parmesan cheese 1/4 cup chopped cooked spinach 1 egg Chicken stock
Pepper (Sift flour on a board make)
Sift flour on a board, make depression in centre, drop in one-half egg, and moisten with warm water to a stiff dough. Knead until smooth…
Tomato Sauce (Cup butter onion finely)
1/3 cup butter 1 onion, finely chopped 34 teaspoon salt Few grains pepper 1 small can condensed tomato 2/3 lb. lean beef Cook first four…
Composition (Proteid Fat Mineral matter)
Proteid, 14.9% Fat, 10.6% Mineral matter, 1% Water, 73.5% EGGS, like milk, form a typical food, inasmuch as they contain all the elements…