Cereals
Chapter XVI-Cereals
LL cereals when well prepared are highly nutritious articles of food. The important item in their preparation is that ample length of time…
General Rules for Cooking Cereals
1. Use a double boiler. 2. Have freshly boiled water at time of cooking. 3. Salt the water before adding the cereal. 4. Sprinkle dry cereal…
Cereals
are better cooked in the Fireless Cooker. See chapter on the Fireless Cooker.
Plain Oatmeal
If the coarse meal is used, allow one cup of oatmeal, four cups of water, one teaspoon of salt. Place the meal in the double boiler with…
Steamed or Rolled Oats
Soak over night, pour on boiling water in the morning, allowing one cup of meal to one quart of water and one teaspoon of salt. Cook one…
Samp or Coarse Hominy
One pint of coarse hominy will measure one quart after soaking. Wash hominy and soak over night in cold water. In the morning, put it over…
Hominy Grits
This is the ordinary preparation. Soak all night; cover with slightly salted water in the morning, and cook one hour. When the nominy is…
Corn Mush
This is usually made by gradually sprinkling one pint of corn meal into three pints of boiling water, stirring constantly, adding two…
Corn Mush, Baked
Put into a kettle four quarts of water and salt to taste. When it begins to boil stir in one and one-half quart of meal, letting it sift…
Corn Mush, Fried
Cut the cold mush into slices about one-fourth of an inch thick, and fry until brown and crisp in a very little fat; or sprinkle the slices…
Cereal Cooked with Fruit
The tendency to cook fruit with cereal or to serve some fruit with the plain cereal, has grown in favor. Fresh figs are much used for this…
Baked Farina
Heat one and one-half pints of milk in a double boiler. Into this stir, slowly, one-half pint of farina. Add a teaspoon of salt, (level)…
Left Over Cereals
These may be served cold with cream, either whipped or plain; or with fruit. They may be fried and served with meat, or with syrup as a…