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{Lesson 13 Oct 17}
General Rules for cereals All cereals require long cooking - much longer than directions on package. Only by long boiling are cereals made whole-some.
is not used with cereals milk or cream on the other hand supply fat and other substances of which cereals have little. Stir coarse flakey cereals as little as possible. Look over the meal or grit & remove any foreign substance. The usual proportions used for break-fast have been coarsely grained & are
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called grits. They are used from 2 to 4 or more times usually Their bulk in water (Ex. - 1 C oats to 4 cups water) ½ to 1 tsp salt may be used for each cup of grits There are two methods of cooking [mushes?] (1) Double B. [Boiler] is the best utensil for both methods Fill the lower kettle ⅓ fill of boiling water which must be kept boiling (1st) method Put the water grits and salt into upper part of double B. over the lower kettle cover it and steam without stirring until the mush is ready to serve (2) Put water grits and salt into the upper part of D. B. and boil Rapidly 5 minutes Put upper part into lower part Steam the required time and serve
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Steam cooked cereals as a rule Twice as long as directed on package Only by long cooking are cereals made whole-some & well-flavoured. Undercooked as most people eat them they occasionally sicken. Often laid to other causes. Stire coarse flakey cereals as little as possible Fine gradular cereals may be beaten. To improve rice farina hominy stir ¼ C. of milk about 15 minutes before taking from the fire & leave cover off during rest of the time & it is better not to eat cereals at all than uncooked. Have the mush
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stiff enough to be chewed. If too soft it will be swallowed without being mixed with saliva and in consequence is not reddily digested. Sugar as a heat giver is not needed with cereals milk and cream on the other hand supply fat and other substances of which cereals have little
Recipe for Butter Balls Take some cold water and chopped ice measure level tsp of butter drop them into the ice water so as to thoroughly chill them roll the butter is circular movements and return to the ice water until ready for use.
Maitre D Hotel Sauce ¼ --- 1 C yeast 1 tblsp - ¼ C. sugar ¼ - 1 tsp salt 1 C - 1 qt scalded milk 1 tblsp - ¼ C. shortening - butter
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Food Material for Sauce
| Starchy 1 tbsp | Fat 1 tbsp | Liquid 1 C. | Flavoring and Cond [Condiments] ½ Teasp |
| Flour | butter | milk | vanilla [extract] |
| cornstarch | lard | water | cloves |
| Bread crumbs | cream | cream | cinnamon |
| Arrowroot | oil | vinegar | nutmeg |
| Potato Starch | Beef dripping | Lemon J [Juice] | pepper {cayenne, celery [celery salt?] |
| " " | fats of meat | fruit J | sage, different kinds |
| " " | " " | meat stock | Lemon J |
| " " | " " | Veg stock | Orange J |
| " " | " " | " " | Pickles olives |
| " " | " " | " " | Mint |
