FoodNetArchive

Vegetarian Cook Book

1904

Page 66 · 2 recipe records on this page

Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
(255) 256 VEGETARIAN COOK BOOK ROLLED OATS . Rolled oats, 1% cups. Water, 1 quart. Put the water into a double boiler, place on the range, and when boiling add the rolled oats. Boil until it thickens, and finish in a double boiler. Cook four hours. CRACKED WHEAT Water, 4 cups. Salt, 1 teaspoon. Cracked wheat, 1 cup. Put the water into the inner double boiler, place on the range, and when boiling add salt and cracked wheat. Boil rapidly until the grains do not sink when the dish is lifted from the range. Place in the outer boiler, and cook constantly for four or five hours. RICE, WESTERN STYLE Rice, 1 cup. Salt, 1 tablespoon. Wash the rice, add two or three quarts of boiling water, salt, and boil till tender, stirring once or twice to prevent sticking. Drain off all the water through a colander, and pour over the rice first cold and then hot water sufficient to wash off the starchy water and separate the grains. Leave in the colander, and set into another pan, so that the bottom of the colander will not touch. Cover, and place in the oven a few minutes. CEREALS 257 RICE WITH RAISINS Rice, 1 cup. Raisins, seeded, i/^ cup. Salt, % teaspoon. Water, 2 cups. Put in an enameled pan, cover, and steam one hour. BROWNED RICE Rice may be browned in the oven until it is a straw- color; then add three cups of hot water to one of rice, salt to taste, boil for five minutes, and finish cooking in a double boiler. Care must be taken in browning that it does not scorch or get too brown. CORN-MEAL MUSH Salted water, 4 cups. Corn-meal, 1 cup. Into the salted water stir the corn-meal, continuing to stir till it begins to thicken ; then cook three or four hours in a double boiler. GRAHAM PORRIDGE Graham flour, 1 cup. Boiling water, salted, 3 cups. Stir the flour into boiling water, and beat till perfectly smooth; set in a double boiler, or in another vessel con- taining boiling water, and cook one hour. 17 258 VEGETARIAN COOK BOOK PEARL BARLEY Pearl barley, weU washed, 1 cup. Water, 5 cups. Put cold water into inner boiler, and add pearl barley. Heat slowly on stove, boil thirty minutes, then cook in double boiler about six hours. FARINA Milk or water, 6 cups. Farina, 1 cup. Salt. Put the water into the inner part of a double boiler, place on the range, and when boiling add salt and farina. Let it boil for two or three minutes, stirring all the time. Then place in a double boiler, and cook one hour. If milk is used, it should first be simmered or scalded in a double boiler, and then placed on the range, and the milk will boil almost immediately. In this way the mihi will not be so liable to scorch as if it was put on the range at first. Thus rule will apply to all grains cooked with milk. CREAM OF WHEAT Cook as directed for farina, using four or five parts liquid to one of cream of wheat. BROWNED MUSH Cook farina, cream of wheat, or com-meal as for thick mush, until done; pour one and one half inches thick into CEB£ALS 269 greased bread tins, and allow to cool at least ten hours. Empty out on a board, and cut in slices about one half inch thick. Roll in bread crumbs, place in a greased pan, sprinkle with oil or melted butter, and bake. Serve with maple sirup. BROWNED KORNLET Water, IV2 quarts. Corn-meal, 1% cups. Salt. Sage. Corn, 1 can. Croutons, 1 cup✪ Browned Kornlet.