The farm cook & rule book

Most cereals are at their best when cooked slowly several hours in a double boiler. When this utensil is not available, a small saucepan set in a kettle containing water may be used. The fireless cooker is well adapted to the cookery of cereals, since the cooking can take place during the night so the food will be ready for breakfast in the morning. Cereals cooked the day before they are to be used should not be stirred when being reheated over hot water at breakfast time. If 2 tablespoonfuls of cold water are poured on top of the cooked cereal, no crust will form during the standing. Directions for Cooking Add 1/2 teaspoonful of salt to every cupful of boiling water used. Stir 1/3 cupful of whole or cracked cereal, such as cracked wheat or barley, macaroni, rice and hominy, into 2 cupfuls of boiling water and cook on the stove 10 minutes, stirring constantly. Then transfer to a double boiler and cook from 1 to 3 hours. Use 1 cupful of flaked cereal, such as oatmeal or flaked wheat, in 2 cupfuls of boiling water and cook on the stove 10 minutes, stirring constantly. Then transfer to the double boiler and cook from 1 1/2 to 3 hours. Three tablespoonfuls of granular cereal, of which cornmeal and cream of wheat, rye or barley are examples, are used in 1 cupful of boiling water. Cook on the stove 15 minutes, stirring constantly, and then cook from 1 to 4 hours in a double boiler. Fruits Are Added For the sake of variety fruits may be cooked with the cereal. Quartered dates, chopped figs, raisins, shredded prunes and quartered apples are some of the favorites. CEREALS 51 Boiled Rice 1 cupful rice IVo teaspoonfuls salt 1 quart water Place the water in a saucepan, add the salt and bring to the boiling point. When the water is boiling rapidly, add the thoroughly washed rice slowly, stirring gently with a fork. When all the rice is added, let it boil until the kernels are tender. Then drain it through a sieve and pour cold water on the rice to separate the kernels. Place the cold rice in a colander or pan and set in the oven a few minutes to warm if it is to be served hot. One cupful of rice when cooked will measure almost 4 cupfuls. Boiled Macaroni Break the macaroni in one inch pieces and cook as boiled rice. Browned Macaroni Heat 1/4 cupful of bacon fat in a frying pan and add 3 cupfuls of boiled macaroni. Brown until crisp and serve sprinkled with brown sugar. Baked Macaroni Place 3 cupfuls of boiled macaroni in an oiled baking dish and add % pimento chopped fine and a white sauce made by thickening 1 cupful of milk with 2 tablespoonfuls of flour. Sprinkle % cupful of grated cheese over the top and add 3 tablespoonfuls of melted butter. Bake in a slow oven until the cheese is brown. Spanish Spaghetti Fry 3 slices of bacon and to them add 2 cupfuls of spaghetti, boiled in the same way as macaroni, 2 finely chopped onions and 1 green pepper cut in pieces. After simmering for 10 minutes, add 2 cupfuls of canned tomatoes. Place alternate layers of this mixture and any cold chopped meat in an oiled baking dish. Add 1 cupful of milk and dot the top with 2 tablespoonfuls of butter. Bake 30 minutes in a moderate oven. Macaroni with Salmon 1 cupful boiled macaroni 2 cupfuls milk 1 cupful canned salmon 3 tablespoonfuls flour