In the amount consumed, wheat ranks first among cereals; rice
comes next, and then maize, or corn. The red, yellow and white corn
is used ; some of its products are corn meal, corn starch, hominy, samp
and cerealine.
Oatmeal contains the largest amount of proteicl, a muscle building
property, of any of the cereals ; but it also contains the smallest amount
of fat of any cereal.
Corn meal contains the following properties in the proportions
given below :
8 9-10% proteid matter
2-10% fat
75 1-10% starch
9-10% mineral matter (or salts)
12 9-10% water
34
THE WORCESTER DOMESTIC SCIENCE SCHOOL.
With all cereals, the aim is to have each grain separate. For this
reason it is better to use the coarse corn meal for mush (the yellow
kind is best) in preference to the bolted corn meal, which is a very line
grain almost like powder.
1. Method of Cooking.
Utensil : Double boiler. Measure the water and cereal. Bring the
required amount of water to boiling point in the inner part of the
double boiler. Add the salt, and pour in the cereal slowly, stirring
with a fork, so grains may retain shape. Let the boiling continue until
the mixture begins to thicken, then place the inner part of the double
boiler in the lower portion, which should contain boiling water. Allow
the cereal to cook until soft. No cereal should be cooked less than
twenty minutes over free liame. The time depends upon the kind of
cereal used.
2. Method of Serving.
1. Hot, with cream, with or without sugar.
2. Cool in moulds, and serve cold. With jelly or fruit it makes
a simple dessert for children.
3. When cold, slice, and brown in butter, or other fat, serving hot.
TABLE FOE COOKING '
CEREALS.
Time.
Free
Double
Kind
Quantity
Salt
Water
Flame
Boiler
1.
Farina
1-3 C. "
3/4 tsi)s-
1 2
3 C.
20 miii.
lhr.
2.
Barley crystals
1-3 C.
y2 tsps.
1
C.
20 min.
lhr.
3.
Petti John's '
1-3 C.
!/2 tsps.
2
c.
25 min.
1 hr.
4.
Steam cooked and
Boiled Wheats
1-3 C.
1/2 tsps.
1
c.
20 min.
1 hr.
5.
Steam cooked and
Kolled Oats
1-3 C.
i/o tsps.
1
c.
30 min.
1 hr.
6.
Boiled Avena
1-3 C.
l/o tspS.
1
c.
30 min.
1 hr.
7.
Quaker Boiled Oats
1-3 C.
i/o tsps.
2
c.
30 min.
3hr.
8.
Vitos
1-3 C.
i/o tsps.
1 1
2C.
30 min.
1 hr.
9.
Wheatlet
1-3 C.
y2 tsps.
2
c.
30 min.
2hr.
10.
Wheatena
1-3 C.
% tsps.
2
c.
30 min.
lhr.
11.
Wheat germ
1-3 C.
% tsps.
2
c.
30 min.
1 hr.
12.
Germed a
1-3 C.
y2 tsps.
11
-2C.
30 min.
lhr.
13.
Bice (steamed)
1-3 C.
1/2 tsps.
11
2C.
lhr.
14.
Hominy, fine,
1-4 C.
y2 tsps.
1
c.
lhr.
2hr.
15.
Wheat grits
1-3 C.
y2 tsps.
1
c.
y2
2hr.
16.
Hominy, coarse,
1-3 C.
1 tsps.
2
c.
lhr.
4hr.
17.
Oatmeal
1-3 C.
% tsps.
2
c.
%
4hr.
18.
Samp
1-3 C.
1 tsps.
3
c.
lhr.
4hr.
19.
Corn meal
1-3 C.
y2 tsps.
3 1-2 C.
lhr.
3hr.
LABORATORY COOK HOOK. 35
CORN MEAL MUSH.
1 C. corn meal 4 C. boiling water It. salt✪ Corn Meal Mush
Allow water to bubble, stir in salt, then corn meal with a fork,
keeping water boiling all the time. Let cook over free flame 1 hi*.
Place in double boiler and cook four or five hours.
CEREAL WITH FRUIT.
:' i cnp wheatena 1 tsp. salt
:; cups boiling water i/2 lb. dates, stoned and cut in ✪ Cereal with Fruit
Page 18 · 2 recipe records on this page
Presented as published in 1914. 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
In the amount consumed, wheat ranks first among cereals; rice comes next, and then maize, or corn. The red, yellow and white corn is used ; some of its products are corn meal, corn starch, hominy, samp and cerealine.
Oatmeal contains the largest amount of protein, a muscle building property, of any of the cereals ; but it also contains the smallest amount of fat of any cereal.
Corn meal contains the following properties in the proportions given below :
8 9-10% proteid matter
2-10% fat
75 1-10% starch
9-10% mineral matter (or salts)
12 9-10% water
With all cereals, the aim is to have each grain separate. For this reason it is better to use the coarse corn meal for mush (the yellow kind is best) in preference to the bolted corn meal, which is a very fine grain almost like powder.
1. Method of Cooking.
Utensil : Double boiler. Measure the water and cereal. Bring the required amount of water to boiling point in the inner part of the double boiler. Add the salt, and pour in the cereal slowly, stirring with a fork, so grains may retain shape. Let the boiling continue until the mixture begins to thicken, then place the inner part of the double boiler in the lower portion, which should contain boiling water. Allow the cereal to cook until soft. No cereal should be cooked less than twenty minutes over free flame. The time depends upon the kind of cereal used.
2. Method of Serving.
1. Hot, with cream, with or without sugar.
2. Cool in moulds, and serve cold. With jelly or fruit it makes a simple dessert for children.
3. When cold, slice, and brown in butter, or other fat, serving hot.
TABLE FOR COOKING '
CEREALS.
Time.
Free
Double
Kind
Quantity
Salt
Water
Flame
Boiler
Farina
1-3 C. "
3/4 tsi)s-
1 2
3 C.
20 miii.
lhr.
Barley crystals
1-3 C.
y2 tsps.
20 min.
lhr.
Petti John's '
1-3 C.
!/2 tsps.
25 min.
1 hr.
Steam cooked and Boiled Wheats
1-3 C.
1/2 tsps.
20 min.
1 hr.
Steam cooked and Kolled Oats
1-3 C.
i/o tsps.
30 min.
1 hr.
Boiled Avena
1-3 C.
l/o tspS.
30 min.
1 hr.
Quaker Boiled Oats
1-3 C.
i/o tsps.
30 min.
3hr.
Vitos
1-3 C.
i/o tsps.
1 1
30 min.
1 hr.
Wheatlet
1-3 C.
y2 tsps.
30 min.
2hr.
Wheatena
1-3 C.
% tsps.
30 min.
lhr.
Wheat germ
1-3 C.
% tsps.
30 min.
1 hr.
Germed a
1-3 C.
y2 tsps.
-2C.
30 min.
lhr.
Rice (steamed)
1-3 C.
1/2 tsps.
lhr.
Hominy, fine,
1-4 C.
y2 tsps.
lhr.
2hr.
Wheat grits
1-3 C.
y2 tsps.
y2
2hr.
Hominy, coarse,
1-3 C.
1 tsps.
lhr.
4hr.
Oatmeal
1-3 C.
% tsps.
%
4hr.
Samp
1-3 C.
1 tsps.
lhr.
4hr.
Corn meal
1-3 C.
y2 tsps.
3 1-2 C.
lhr.
3hr.
CORN MEAL MUSH.
1 C. corn meal 4 C. boiling water 1t. salt
Allow water to bubble, stir in salt, then corn meal with a fork,
keeping water boiling all the time. Let cook over free flame 1 hi*.
Place in double boiler and cook four or five hours.
CEREAL WITH FRUIT. :' i cnp wheatena 1 tsp. salt
:; cups boiling water i/2 lb. dates, stoned and cut in
Records on this page
Corn Meal MushCereal with Fruit