CEREALS
Cereals and breakfast foods are the cheapest and simplest foods we have. They contain starch, protein and mineral matter. Uncooked cereals are least expensive; although ready-to-serve cereals are more convenient. There is no danger of overcooking cereals as long cooking brings out the flavor. A double boiler or fireless cooker is best adapted for cooking them. When cooking finely ground cereals, use boiling hot water and stir constantly so they will not form lumps. Never throw away left-over cereals; they can be served in a variety of ways—as puddings, muffins, reheated, thickening for soups, gravy or stews, dressing for poultry, fish or meats, griddle cakes, or combined with meat, cheese or vegetables in escalloped dishes or baked croquettes. Cereals should be purchased in small quantities and kept in glass jars, tightly covered. A tsp of salt should be allowed to each cup of cereal. Let boil briskly 5 min in upper part of db then put over under part of db and cook 30 min or longer if possible. It is better to stir cereals with fork than with a spoon.
ROLLED OATS
1 c rolled oats to 1¾ c boiling water and 1 tsp salt; boil 5 min, steam in db 30 min.
Bran should be added to cereals and served at least twice a week. It can be added to any kind of hot cereal just before steaming in db. Buy plain bran and not prepared breakfast bran, as it is much cheaper and better for mixing with hot cereals. This is one of the very best ways to keep the bowels regular. ½ c bran to 1 c cereal is a good amount to use; although one can use her own judgment.
OATMEAL
1 c oatmeal (coarse) to 4 c boiling water, 1 tsp salt; boil 5 min; steam in db 3 hr.
HOMINY
1 c hominy (fine) to 4 c boiling water, 1 tsp salt; boil 5 min; steam in db 1 hr.
INDIAN MEAL
1 c Indian meal to 3½ c boiling water, 1 tsp salt; boil 5 min; steam in db 3 hr.
FINELY GROUND FOODS
1 c meal to 3½ c boiling water, 1 tsp salt; boil 5 min; steam in db 30 min.
CORNMEAL MUSH
4 c water or 3½ c milk, 1 c cornmeal, 1 tsp salt; bring liquid to boiling point; sift in meal, stirring to prevent lumping; cook 45 min in db or in oven.
CORN DODGER
2 c cornmeal, tsp salt, 2 tsp fat, 1¾ c water.
Pour boiling water over meal, salt and fat; beat well; make into small cakes; bake in greased pan in hot oven.
FRIED HOMINY
Follow directions for Boiled Hominy; pour into greased baking powder box or mold; when cold, cut in thin slices; dip in slightly beaten egg mixed with 1 tbp cold water, then in flour; fry until delicate brown.
BOILED MACARONI
Cook macaroni in boiling, salted water until tender; drain; pour small amount of boiling water over macaroni to prevent sticking; keep hot over hot water. Spaghetti and noodles are cooked same way.
SAMP
½ c samp, 2½ c boiling water, 1 tsp salt.
Cover samp with cold water; let stand 5 hr; drain, put in db; add boiling, salted water; boil 5 min; steam in db 5 hr.
FRUIT OR NUTS IN CEREALS
Raisins, dates, nuts, or other fruit can be mixed in cereal after it has boiled briskly for 5 min and before you place it in the db to steam. Use your own judgment as to quantity. Adds variety to breakfast dish and is very healthy.
OATMEAL MUSH WITH APPLES
Pare and core apples; cook until soft in syrup made of 1 c sugar to 1½ c water; fill cavities with oatmeal mush; serve with sugar and cream. Other fruit, berries or nuts can be cooked with the apples in this way.
BOILED RICE
1 c rice, 4 or 5 qt boiling water, 1 tsp salt.
Wash rice through several waters and drain it. Have boiling water ready in deep saucepan; add salt; slowly drop in rice; boil rapidly for 20 min or until a grain when pressed between thumb and finger is entirely soft. To prevent it from sticking to pan, lift from time to time with a fork, but do not stir, for stirring is likely to break the grains. When sufficiently cooked, turn into a colander or sieve, and after water has drained off cover with a cloth and set over a pan of hot water on back of stove or in oven; or turn rice into a shallow pan, cover with a lid, and place it in a warm oven for a short time. Treated in this way the grains swell and are kept separate.
If a large kettle is not at hand, rice may also be cooked successfully in a smaller open saucepan or kettle, allowing 8 times as much water as rice, or 2 qt to 1 c rice. The same method is used as with the large proportion of water, but the rice requires more careful watching. If starchy liquid surrounding grains is washed off by pouring hot water through colander in which cooked rice is draining, each grain will be left separate and distinct. This is not usually necessary when large proportion of water is used.
If boiled too long, rice becomes sticky and grains tend to break apart. Many persons make the mistake of overcooking rice and also of not salting it enough, and because of this it has been unpopular in many households.
RAISIN PORRIDGE
Use recipe for Scotch porridge; stir in 1 c seedless raisins. Or pour left-over porridge into small molds and next day reheat and serve with stewed raisins; finely cut figs or dates may be used instead of raisins.
ROLLED SCOTCH PORRIDGE
1 c oats, 2 c water, 2 c milk, 2 tsp salt.
Mix oats, water and milk; cover and let stand over night; in the morning heat to boiling point, stirring constantly and boil directly over fire for 15 min or cook in db ½ hr.