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made from the same mixture. Macaroni is manufactured to some extent in this
country, but the best comes from Italy, Lagana and Pejero being the favorite
brands. When macaroni is colored, it is done by the use of saffron, not by eggs
as is generally supposed. The only egg macaroni is manufactured in strips, and
comes from Minneapolis. 3
Macaroni is valuable food, as it is very cheap and nutritious; but being
deficient in fat, it should be combined with cream, butter, or cheese, to make a
perfect food. 4
From cereals many preparations are made, used alone, or in combination with
other food products. From rice is made rice flour; from oats, oatmeal, and oats
steam-cooked and rolled. There are many species of corn, the principal varieties
being white, yellow, and red. From corn is made corn meal, both white and
yellow, cornstarch, hominy, maizena, cerealine, samp, and hulled corn; from
wheat, wheaten or white flour, and a variety of breakfast foods. Rye is used for
flakes, meal, and flour; barley, for flour and pearl barley. Buckwheat,
throughout the United States, is used only when made into flour for buckwheat
cakes. 5
For family use, cereals should be bought in small quantities, and kept in
glass jars, tightly covered. Many cereal preparations are on the market for
making breakfast mushes, put up in one and two pound packages, with directions
for cooking. In nearly all cases, time allowed for cooking is not sufficient,
unless dish containing cereal is brought in direct contact with fire, which is
not the best way. Mushes should be cooked over hot water after the first five
minutes; if a double boiler is not procurable, improvise one. Boiling water and
salt should always be added to cereals, allowing one teaspoon salt to each cup
of cereal, boiled to soften cellulose and swell starch grains, salted to give
flavor. Indian meal and finely ground preparations should be mixed with cold
water before adding boiling water, to prevent lumping. 6
TABLE FOR COOKING CEREALS
Kind Quantity Water Time
Steam-cooked and rolled oats, 1 cup 13/4 cups 30 minutes
Steam-cooked and rolled rye and wheats, 1 cup 11/4 cups 20 minutes
Rice (steamed) 1 cup 23/4 -31/4 cups (according to age of rice) 45-60
minutes
Indian meal 1 cup 31/2 cups 3 hours
Fine wheat break-fast foods, 1 cup 33/4 cups 30 minutes
Oatmeal (coarse) 1 cup 4 cups 3 hours
Hominy (fine) 1 cup 4 cups 1 hour
7
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 one and one-half
cups water. Fill cavities with oatmeal mush; serve with sugar and cream. The
syrup should be saved and re-used. Berries, sliced bananas, or sliced peaches,
are acceptably served with any breakfast cereal.
8
Cereal with Fruit
3/4 cup fine wheat breakfast food 1 teaspoon salt
3/4 cup cold water 1/2 Ib. dates, stoned, and cut in pieces
2 cups boiling water
Mix cereal, salt, and cold water; add boiling water to cereal placed on front of
range. Boil five minutes, steam in double boiler thirty minutes; stir in dates,
and serve with cream. To serve for breakfast, or as a simple dessert.
9
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. The next morning remove
from box, slice thinly, dip in flour, and saut Serve with maple syrup.
10
Fried Corn Meal Mush, or Fried Hominy
Pack corn meal or hominy mush in greased, one pound baking-powder boxes, or
small bread pan, cool, and cover. Cut in thin slices, and saut cook slowly, if
preferred crisp and dry. Where mushes are cooked to fry, use less water in
steaming.
11
Boiled Rice
1 cup rice 2 quarts boiling water
1 tablespoon salt
French Chef
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 determined by testing
kernels. Old rice absorbs much more water than new rice, and takes longer for
cooking. Drain in coarse strainer, and pour over one quart hot water; return to
kettle in which it was cooked; cover, place on back of range, and let stand to
dry off, when kernels are distinct. When stirring rice, always use a fork to
avoid breaking kernels. Rice is more satisfactory when soaked over night in cold
water to cover.
12
Steamed Rice
1 cup rice 23/4 to 31/4 cups boiling water
1 teaspoon salt (according to age of rice)
Put salt and water in top of double boiler, place on range, and add gradually
well-washed rice, stirring with a fork to prevent adhering to boiler. Boil five
minutes, cover, place over under part double boiler, and steam forty-five
minutes, or until kernels are soft; uncover, that steam may escape. When rice is
steamed for a simple dessert, use one-half quantity of water given in recipe,
and steam until rice has absorbed water; then add scalded milk for remaining
liquid.
13
To wash rice. Put rice in strainer, place strainer over bowl nearly full of
cold water; rub rice between hands, lift strainer from bowl, and change water.
Repeat process three or four times, until water is quite clear. 14
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 butter, sprinkle
with thin shavings mild cheese and a few grains cayenne; repeat until rice and
one-fourth pound cheese are used. Add milk to half the depth of contents of
dish, cover with buttered cracker crumbs, and bake until cheese melts.
15
Rice 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 one-fourth cup rice,
boiled, one-half teaspoon chopped parsley, and salt and pepper to taste. Moisten
with one-half cup White Stock, and cook fifteen minutes.
16
Turkish Pilaf I
Wash and drain one-half cup rice, cook in one tablespoon butter until brown, add
one cup boiling water, and steam until water is absorbed. Add one and three-
fourths cups hot stewed tomatoes, cook until rice is soft, and season with salt
and pepper.
17
Turkish Pilaf II
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