Cracked wheat is delicious eaten cold. It thickens con-
siderably while cooling, therefore add one-third more water
than if it is to be served hot. Pour it in a wet mold and allow
it to jelly. Serve with cream, sugar, and raw or stewed
fruit. Hominy may be used as a vegetable as well as for a
foundation for various delicious puddings. This cereal re-
quires somewhat different treatment from wheat or oatmeal
preparations. Soak the hominy for several hours in cold
water, strain and put it in salted boiling water. Cook for
three or four hours. If used as an accompaniment to meat,
instead of potatoes, as it is commonly served in the South,
drain away when cooked all superfluous moisture, add a table-
spoon of butter and a dash of pepper. Send to the table in a
hot vegetable dish. Farina, Ralston food, cream of wheat,
or any of the finely ground wheat preparations make de-
licious puddings cooked in milk. Add a dash of salt, steam
till tender, pour into a wet mold and chill. Serve with sweet-
ened cream or a boiled custard, and any fruit that is in season.
CEREALS 253
ANOTHER WAY TO COOK OATMEAL
Put into a double-boiler one quart of boiling water, one
heaping teaspoon of salt, and one even teacup of oatmeal✪ Another Way to Cook Oatmeal. Stir
well, and as it thickens stir again, and every little while until
done. Cook two hours and a half, and when done, turn it
out into a bowl or crock, and cover at once. When required
for use, take out the quantity needed, and as it will be rather
stiff, add a quarter of a cup of warm water. Place this in a
granite saucepan, cover, and set this saucepan in another, in
which put hot water. Stir well until softened, and keep water
in the lower pan. Serve very hot.
ANOTHER WAY TO COOK CRACKED WHEAT
Put into a double-boiler one quart of boiling water, one
even teacup of cracked wheat, one teaspoon of salt✪ Another Way to Cook Cracked Wheat. Have
water boiling in the lower boiler. Stir at intervals, and boil
four hours. Pour out into a crock and cover. When wanted for
use, put the quantity needed in a granite pot, add water if re-
quired to soften it, set this saucepan in another, in which have
boiling water, cover and heat, breaking up carefully with a
spoon. Eat with cream.
CORNMEAL MUSH
Put one quart of boiling water into a double-boiler, add one
heaping teaspoon of salt and one pint and a half of commeal✪ Cornmeal Mush.
Mix the meal with cold water, soft enough to pour into the
boiling water. Stir well with a wooden spoon, and stir often.
As it thickens, continue to stir every little while until it is
done. Boil two hours, and keep plenty of hot water in the
lower pan.
FRIED CORNMEAL MUSH
After the mush is boiled, heat water in a two-quart tin
pan, pour the mush in while hot, and cover it with a plate
to prevent a scum forming on the top. When perfectly hard
and cold, turn it out on a plate, and cut into slices half an
254 THE HOME COOK BOOK
inch thick. Turn the sHces over and over in a plate of corn-
meal, and fry in enough lard to keep from sticking✪ Fried Cornmeal Mush to the pan,
and no more. Cover while frying, and fry a nice light brown.
Serve very hot, and with maple syrup, if sweet is wished.
RYEMEAL PORRIDGE ✪ Ryemeal Porridge
Page 139 · 6 recipe records on this page
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Cracked wheat is delicious eaten cold. It thickens considerably while cooling, therefore add one-third more water than if it is to be served hot. Pour it in a wet mold and allow it to jelly. Serve with cream, sugar, and raw or stewed fruit. Hominy may be used as a vegetable as well as for a foundation for various delicious puddings. This cereal requires somewhat different treatment from wheat or oatmeal preparations. Soak the hominy for several hours in cold water, strain and put it in salted boiling water. Cook for three or four hours. If used as an accompaniment to meat, instead of potatoes, as it is commonly served in the South, drain away when cooked all superfluous moisture, add a tablespoon of butter and a dash of pepper. Send to the table in a hot vegetable dish. Farina, Ralston food, cream of wheat, or any of the finely ground wheat preparations make delicious puddings cooked in milk. Add a dash of salt, steam till tender, pour into a wet mold and chill. Serve with sweetened cream or a boiled custard, and any fruit that is in season.
ANOTHER WAY TO COOK OATMEAL
Put into a double-boiler one quart of boiling water, one heaping teaspoon of salt, and one even teacup of oatmeal. Stir well, and as it thickens stir again, and every little while until done. Cook two hours and a half, and when done, turn it out into a bowl or crock, and cover at once. When required for use, take out the quantity needed, and as it will be rather stiff, add a quarter of a cup of warm water. Place this in a granite saucepan, cover, and set this saucepan in another, in which put hot water. Stir well until softened, and keep water in the lower pan. Serve very hot.
ANOTHER WAY TO COOK CRACKED WHEAT
Put into a double-boiler one quart of boiling water, one even teacup of cracked wheat, one teaspoon of salt. Have water boiling in the lower boiler. Stir at intervals, and boil four hours. Pour out into a crock and cover. When wanted for use, put the quantity needed in a granite pot, add water if required to soften it, set this saucepan in another, in which have boiling water, cover and heat, breaking up carefully with a spoon. Eat with cream.
CORNMEAL MUSH
Put one quart of boiling water into a double-boiler, add one heaping teaspoon of salt and one pint and a half of commeal. Mix the meal with cold water, soft enough to pour into the boiling water. Stir well with a wooden spoon, and stir often. As it thickens, continue to stir every little while until it is done. Boil two hours, and keep plenty of hot water in the lower pan.
FRIED CORNMEAL MUSH
After the mush is boiled, heat water in a two-quart tin pan, pour the mush in while hot, and cover it with a plate to prevent a scum forming on the top. When perfectly hard and cold, turn it out on a plate, and cut into slices half an
inch thick. Turn the sHces over and over in a plate of cornmeal, and fry in enough lard to keep from sticking to the pan, and no more. Cover while frying, and fry a nice light brown. Serve very hot, and with maple syrup, if sweet is wished.
RYEMEAL PORRIDGE
Records on this page
Another Way to Cook OatmealAnother Way to Cook Cracked WheatCornmeal MushCornmeal MushFried Cornmeal MushRyemeal Porridge