Chapter 7

A few minutes before taking from the fire, 1/2 pound of dates, cleaned, stoned, and cut into pieces, may be added. Raisins or figs may also be used with Cream of Wheat and other cereals.

QUESTIONS

How would the temperature of boiling water be affected if a cupful of cereal were poured into it all at once? From this explain why cereals should be added _slowly_ to the boiling water.

Compare the cooked and uncooked cereal. How does it change in appearance and quantity?

Why are cereals not cooked entirely over the naked flame?

What is the price, weight, and measure of a package of Rolled Oats or Wheat? Of a package of Cream of Wheat or Wheatena?

What is the cost of the quantity of cereal indicated in the recipes above?

Calculate the difference in the cost per pound of ready-to-eat and uncooked cereals.

LESSON XX

CEREALS: RICE (A)

POLISHED AND UNPOLISHED RICE.--At market one finds two kinds of rice,--one white and pearly in appearance called _polished_ rice, and the other, gray or brown and lusterless called _unpolished_ rice. In preparing rice for market, the outer husks of the grain are removed and the rice is cleaned. It may then be sold as unpolished rice or it may be further treated by rubbing or polishing to make it ready for market. Rice is subjected to this latter process merely to satisfy the demand of purchasers. The food value of polished rice is inferior to that of the unpolished grain. Much valuable ash and other material are lost. Indeed, a certain disease, [Footnote 22: Beri-beri, a disease common among those inhabitants of Oriental countries whose diet consists almost entirely of polished rice and fish.] due to improper nourishment, has been cured by giving the sufferer rice polishings. The flavor of rice is also impaired by polishing it. Unpolished rice is much the more valuable food. It requires, however, longer cooking than polished rice. Soaking in water before cooking shortens the length of time required for cooking.

TO CLEAN RICE.--To wash rice, put it in a strainer and allow the water from a faucet to run through the strainer. Rub the rice between the hands.

RICE (cooked over boiling water)

3 cupfuls boiling water 1 teaspoonful salt 1 cupful rice

Follow the General Rules for Cooking Cereals; when the rice is added to the boiling water, stir it to prevent adhering to the pan. Cook over hot water, _i.e._ in a double boiler, until the grains are soft (usually about 45 minutes).

The above ingredients may be placed in a steamer (see Figure 31) and cooked in steam until the rice grains are tender. It is then called _Steamed Rice_.

Rice is most palatable combined with various fruits.

ENERGY-GIVING OR FUEL FOODS

BOILED RICE [Footnote 23: Reserve some of the cooked rice of this lesson for the following lesson.]

3 quarts boiling water 1 cupful rice 2 teaspoonfuls salt

Add the salt to the boiling water. When the water boils rapidly, add the rice slowly, so that the water does not stop boiling. Boil _rapidly_ for 20 minutes or until the grains are soft. Turn into a colander or strainer to drain. Rinse with hot water, drain well, then sprinkle with salt.

Save the water from the Boiled Rice for the experiment below and for preparing Cheese Sauce for class work.

When the rice is boiling, decide whether or not it should be covered tightly.

EXPERIMENT 20 THE DIFFERENCE IN NUTRITIVE VALUE OF BOILED RICE AND RICE COOKED OVER BOILING WATER--Pour a little of the water from the boiled rice into a test tube. Cool the rice water and test it with iodine for starch. Is any of the starch from rice cooked over boiling water wasted? Which method of cooking rice leaves more nutriment in the cooked product?

CHEESE SAUCE (made with rice water)

1 pint rice water 1 tablespoonful corn-starch 1 teaspoonful salt 1/4 teaspoonful mustard 1/6 teaspoonful paprika 1/2 cupful cheese grated or cut into pieces

Mix the corn-starch with about 2 tablespoonfuls of cold rice water. Heat the remainder of the liquid. Add the corn-starch mixture to the hot rice water. Stir and cook for about 10 minutes. Then add the seasonings and cheese. Continue stirring and cooking until the cheese is blended with the other ingredients. Serve hot over cooked rice.

One cupful of tomatoes or a small quantity of pimentos (cut into pieces) may be added along with the cheese to the sauce. If pimentos are used, the paprika should be omitted.

QUESTIONS

How is rice tested for sufficient cooking?

Why does rice take a shorter time to cook than most of the wheat and oat foods? (See _Cereals_.)

Note the difference in the quantity of water used for boiled rice and for rice cooked over boiling water. Note that the saucepan is used for cooking one and the double boiler for cooking the other. From this explain the reason for the difference in the quantity of water used.

Which method of cooking rice takes longer? Explain the difference in the length of time of cooking.

Measure the rice after cooking. How much has it increased in bulk? If one desired 2 cupfuls of cooked rice, how much uncooked rice should be used?

Compare the individual grains of rice cooked in boiling water and rice cooked over boiling water,--are the grains separated or pasted together? Explain the difference in appearance.

What ingredients do cereals contain that make it possible to mold them (see Experiment 17)? Which is the better for molding,--boiled rice or rice cooked over boiling water? Why?

What is the advantage in using rice water rather than plain water to prepare Cheese Sauce?

What other use could be made of rice water?

LESSON XXI

CEREALS: RICE (B)

RICE PUDDING

Steamed rice may be prepared for a simple dessert by using both milk and water. Follow the recipe for Rice Cooked over Boiling Water, using 1 1/2 cupfuls of water and l 1/2 cupfuls of milk. Cook the water and rice until the water is absorbed, add the milk, and continue cooking over water. Serve with cream and sugar, or with a suitable sauce.

RICE PUDDING (made with cooked rice) [Footnote 24: A portion of the rice cooked in the previous lesson may be utilized in making this pudding.]

2 cupfuls cooked rice 3/4 - 1 cupful milk 1/2 cupful raisins 1/3 cupful sugar Grated rind 1/2 lemon

These ingredients may be cooked in several different ways. By changing the flavoring, method of serving, and sauce, rice desserts of pleasing variety may be made from the materials above.

The pudding may be _baked_ in the following manner: Mix the ingredients, place in a buttered baking-dish, and bake in a slow oven until the rice has absorbed the milk and is brown. Vanilla or nutmeg, or both, may be substituted for the lemon rind.

This dessert may be _cooked over water_ by mixing the ingredients in the top of a double boiler and cooking until the milk is absorbed. Then butter hot custard cups or tea cups and press some rice into each. Turn out at once and serve with Caramel, Chocolate, or other sauce.

Lemon Sauce, in which dates, cut into pieces, have been cooked, makes a tasty sauce for this pudding. When Lemon Sauce and dates are used, the raisins should be omitted and the pudding flavored with nutmeg.

CARAMEL SAUCE

1/3 cupful sugar 2 tablespoonfuls flour 1 tablespoonful butter or substitute 1 cupful milk 1/2 teaspoonful vanilla Salt

Mix the sugar, flour, and butter in a frying pan; then heat the mixture to caramelize the sugar, stirring constantly. Scald the milk in a double boiler. When the sugar is caramelized, add it to the hot milk and heat the mixture until the caramelized sugar is dissolved. Add the salt and vanilla. [Footnote 25: If the sauce is to be served cold, it is well to allow the cooked mixture to cool before adding the vanilla (see _Flavoring Extracts_).] Serve hot or cold over puddings.

QUESTIONS

Why is it advisable to use a double boiler for cooking rice? (See Lesson XX)

If rice is cooked in a double boiler and milk is to be added, why should not the milk be added until the rice mixture is placed over hot water? (See statement regarding the scorching of milk in _Questions_, Lesson XXIV)

Which method of cooking the Rice Pudding--baking or cooking over water-- requires more milk? Explain your answer. Also explain why a definite quantity of milk cannot be stated in the recipe.

See "Note," Lesson XVI. Is any of the injurious substance formed in caramelizing sugar present in Caramel Sauce?

LESSON XXII

CEREALS AND THE FIRELESS COOKER

THE FIRELESS COOKER.--The fact that fuels are expensive and that the supply of some fuels is diminishing, makes it advisable to conserve heat. This can be done in no more satisfactory way than by means of a fireless cooker.

It has been said that future historians in summing up the great achievements of the first quarter of the twentieth century will probably name as the most important, wireless telegraphy, aviation, and fireless cookery. The fireless cooker cannot be used with all methods of cooking, but its possibilities are many.

THE PRINCIPLE OF FIRELESS COOKERY.--In Experiment 2 it was found that wood did not transmit heat rapidly, while tin did. Another familiar illustration will show the difference between wood and metal in transmitting heat. A metal door knob feels very cold on a winter day, because the metal conducts the heat away from the hand rapidly, while a wooden knob is comfortable to touch. Wood is termed a poor conductor of heat. Metals are good conductors of heat.

Paper, hay, excelsior, sawdust, cork, wool, feathers, and many other materials are poor conductors of heat. If any hot substance is surrounded by any of these poor conducting materials, the heat of that substance is retained for some time. Also, if any cold substance is surrounded by a poor conductor, the substance remains cold. In throwing a piece of carpet or newspaper over an ice cream freezer, to prevent the ice from melting, one makes use of the latter principle.

The walls of a well-built refrigerator consist of a number of layers of non-conducting materials (see Figure 25).

To understand the principle involved in "cooking without fire," try the following:

EXPERIMENT 12: RETENTION OF HEAT.--Fill 2 tin measuring cups half full of boiling water. Immediately inclose one cup of water in a paper bag or wrap paper about it so there will be considerable air space between the cup and paper. After 15 minutes, insert a thermometer into the water in each of the cups. Which is hotter? What has "kept in" the heat of the hotter water?

The fireless cooker is a device containing cooking kettles which are surrounded by some poor conductor. When food is heated thoroughly, the heat can be retained for a number of hours by placing the hot food in the fireless cooker.

In the ordinary fireless cooker it is possible to cook all foods that can be cooked in water at a temperature below the boiling point of water, _i. e._ simmering temperature. Another type of fireless cooker has a metallic or an enamel lining and is provided with movable stone disks. Both the stones and food are heated on a range and then introduced into the cooker in such a way that the stones are under and over the kettle of food. By this arrangement, foods can be cooked at a higher temperature than in the ordinary fireless cooker (see Figures 26 and 27).

There are also electric fireless cookers (see Figure 28). Such cookers are equipped with a heating element which is placed in the bottom of the insulated box. With these it is not necessary to heat the food before placing it in the cooker. The uncooked food is put into the cooker and the current turned on. By means of a clock arrangement the current may be cut off when the desired length of time of heating has passed.

The principle of the fireless cooker is used on some of the modern gas and electric ranges. The walls of the ovens of these ranges are surrounded by insulating materials. When an oven is heated and has reached the desired temperature, the gas or electricity is cut off, but the baking temperature is retained for some time. The top burners of some gas ranges have a fireless cooker attachment in the form of an insulated hood. The food is first heated over the burner, then the hood is lowered over the food, and the gas is cut off. The food continues to cook, however, by the retained heat (see Figure 29).

SUGGESTIONS FOR USING A FIRELESS COOKER.--One should keep the following in mind in using the ordinary fireless cooker:

1. Have the food heated thoroughly before placing in the fireless cooker. (This direction does not apply to an electrical fireless cooker such as shown in Figure 28.) If the foods are small, as cereals, 5 minutes' boiling is usually sufficient cooking on the range; if large in size, as a piece of beef, 30 minutes is required to heat it through.

2. After heating, place the _covered_ kettle containing the food into the cooker immediately. It is well to have the cooker near the range so as to waste but little heat while getting the food into the cooker.

3. The kettle should be well filled. A small quantity of food should not be placed in a large kettle. It is possible, however, to fill the large kettle almost full of boiling water, then rest a wire rack on the rim of the kettle and place a small pan containing the food in the wire rack (see Figure 26). Or place the food in a pan with sloping sides and broad rim, such as a "pudding pan," which may be set in the large kettle so as to rest on the rim.

4. Do not open the cooker to "see how the food is getting along." If the box is opened, the food must be removed at once. The food may, however, be reheated and returned to the cooker. It is sometimes necessary to follow this plan, where food requires very long cooking.

5. The length of time a food must be left in the fireless cooker varies with the kind of food and style of cooker. In many of the homemade boxes, the water does not remain hot enough for cooking after 12 hours; in some, for not more than 8 hours. If foods require longer cooking than this, they should be removed and reheated as mentioned above. _Food should never be allowed to become cool in a fireless cooker_.

6. After using any type of fireless cooker, let the lid remain wide open for 2 or 3 hours. Except when in use do not close it tightly.

Every thrifty housekeeper should possess and use a fireless cooker. As has been mentioned, it saves fuel, prevents the strong odor of food permeating all parts of the house, lessens work and care in cooking, prevents burning and scorching, and provides workers and picnickers with warm lunches. A fireless cooker can be made satisfactorily at home with little expenditure of effort and money. It has been found that paper crumpled so as to afford considerable air space is a satisfactory non-conducting material for a fireless cooker. Detailed directions for making a fireless cooker are given in United States Department of Agriculture, Farmers' Bulletin 771, "Homemade Fireless Cookers and Their Use" and in several popular books.

CORN-MEAL MUSH

4 cupfuls boiling water 1 cupful corn-meal 1 teaspoonful salt

Mix the ingredients in the small pan of the fireless cooker and cook directly over the flame of a range, boiling for 5 minutes, and stirring occasionally. Cover and place in the large kettle of the fireless cooker which contains boiling water. Place in a fireless cooker for 5 to 10 hours.

NOTE.--If corn-meal mush is to be cooked over a flame in a double boiler, prepare according to the general rule for cereals and cook over boiling water for at least 3 hours.

CORN-MEAL MUSH FOR "FRYING"

2 cupfuls corn-meal 2 tablespoonfuls flour 2 teaspoonfuls salt 2 cupfuls cold water 1 quart boiling water

Mix the dry ingredients, add the cold water, and mix thoroughly. Place the boiling water in the small pan of the fireless cooker. Stir the corn-meal mixture into the boiling water and cook 10 minutes directly over the flame, stirring constantly. Cover and place in the large kettle of boiling water. Place in the fireless cooker 5 to 10 hours. Remove the pan of mush from the water and allow the mush to cool.

NOTE.--Corn-meal Mush for frying may be cooked over a flame in a double boiler according to the recipe given above. Cook it for several hours.

RICE AND TOMATOES

1/2 cupful rice 1 tablespoonful butter or substitute 1/2 teaspoonful celery salt l-1/4 cupfuls boiling water 1 cupful tomatoes 1 slice onion 1 teaspoonful salt 1/8 teaspoonful pepper

In the small pan of the fireless cooker cook (over a flame) the rice, onion, and fat, stirring constantly until they are slightly brown. Add boiling water and cook until the water is almost absorbed. Add the tomatoes and seasoning and heat the mixture until it boils. Cover and place in the large kettle of boiling water belonging to the fireless cooker. Place in the fireless cooker for 3/4 hour. This food may be served as a border around meat.

QUESTIONS

In your own way, explain the principle of "cooking without fire."

What ingredient does Corn-meal Mush for "Frying" contain that plain Corn- meal Mush does not? What is the use of this ingredient in Corn-meal Mush for "Frying"? (See _Wheat Flour and Corn-meal_.)

How does the method of preparing Corn-meal Mush for "Frying" differ from the usual method of cooking cereals?

How many cupfuls of corn-meal in one pound? Of rice in one pound? What is the price per pound of corn-meal and rice?

LESSON XXIII

CEREALS FOR FRYING OR BAKING

"FRIED" OR BAKED MUSH

Cut Corn-meal Mush for "Frying" into slices 1/3 inch thick. Dip each slice in flour and brown in a little hot fat (butter or substitute, or a slice of salt pork fat may be used).

The slices of mush may be spread with softened fat, or dipped in melted fat, and browned in the oven or broiling oven.

Instead of spreading the mush with fat, the slices may be dipped in cracker or fine dried bread crumbs, then dipped into egg mixture--1 egg beaten and diluted with 1 tablespoonful of water--and again dipped into cracker or bread crumbs. Place the "breaded slices" in a dripping pan, put fat in bits over the top and bake for about half a hour or until the crumbs are brown.

Hot mush may be served plain or with sirup.

In the same way, left-over wheatena, cream of wheat, farina, and other breakfast cereals may be molded, cooled, and then "fried" or baked.

FRENCH TOAST

1 or 2 eggs 1 cupful milk 1/4 teaspoonful salt 6 or 8 slices of stale bread

Beat the eggs slightly, add the salt and milk, and dip the bread in the mixture. Heat a griddle or "frying" pan and place a little butter or substitute, or a combination of butter and some other fat, in the pan. Brown the bread on one side in the hot fat. Place a bit of fat on the top of each slice, turn, and brown the other side. Serve hot. A mixture of powdered sugar and cinnamon, or sirup is sometimes used in serving French Toast.

SIRUP

1/2 cupful corn sirup (dark) 1/4 cupful boiling water 2 tablespoonfuls brown sugar 1/8 teaspoonful salt 1 teaspoonful vanilla

Mix the corn sirup, sugar, water, and salt. Heat until the boiling point is reached. Cool and then add the vanilla. If it is desired to serve the sirup hot, its flavor is improved by the addition of 1 teaspoonful of butter.

QUESTIONS

In preparing French Toast, what care must be taken in dipping the stale bread in the milk and egg mixture?

Since it is desirable to serve the slices of toast whole, which are the better for French Toast,--large or small pieces of bread?

What is the advantage of placing a bit of fat on each slice of bread just before turning it?

Why is it advisable to add butter to the sirup only when the latter is to be served hot?

What is the purpose of adding sugar to corn sirup? (See _Corn Sirup_.)

LESSON XXIV

POWDERED CEREALS USED FOR THICKENING

EXPERIMENT 22: STARCH GRAINS AND BOILING WATER.--Pour 2 tablespoonfuls of boiling water over 1 teaspoonful of flour. Stir and heat over the flame. Is the mixture smooth? Examine the center of a "Jump." How does it compare with uncooked starch? Are all the starch grains swelled and semisoluble?

EXPERIMENT 23: SEPARATION OF STARCH GRAINS WITH COLD WATER.--Mix 1 teaspoonful of flour with 1 teaspoonful of water. Add 2 tablespoonfuls of boiling water, stir, and heat. Is the mixture smooth? Explain clearly the use of cold water in this mixture.

EXPERIMENT 24: SEPARATION OF STARCH GRAINS WITH SUGAR.--Mix 1 teaspoonful of flour with 1 teaspoonful of sugar. Add 2 table-spoonfuls of boiling water, stir, and heat. Is the mixture smooth? Carefully explain the use of sugar in the mixture.

EXPERIMENT 25: SEPARATION OF STARCH GRAINS WITH FAT.--Mix 1 teaspoonful of flour with 1 teaspoonful of fat. Add 2 tablespoonfuls of boiling water, stir, and heat. Is the mixture smooth? Explain the use of fat in this mixture.

To cook starch successfully, it is necessary to swell every grain of starch contained in the starchy food. To accomplish this each grain must be surrounded by heat and moisture. In vegetables and cereals, the cellular framework separates the starch grains so that they are uniformly cooked. Since there is nothing to separate the grains in a powdered starchy substance, as shown in the foregoing experiments, it becomes necessary to mix it with certain materials so that the heat and moisture can penetrate every grain at the same time.

BLANC MANGE

2 cupfuls milk 1/4 cupful corn-starch 1/2 cupful sugar 2 teaspoonfuls vanilla Nutmeg 1/8 teaspoonful salt

Scald the milk in a double boiler. Mix the sugar and corn-starch. Add the hot milk slowly to the sugar and corn-starch mixture, stirring rapidly. Return to the double boiler and cook 30 minutes, stir rapidly until the mixture thickens. Add the salt and flavoring and pour into a mold which has been moistened with cold water. Cool, turn from the mold, and serve with sugar and cream.

If a softer and more creamy dessert is desired, the corn-starch may be reduced to 3 tablespoonfuls. If this quantity of thickening is used, the cooked dessert should be poured into sherbet glasses or other suitable dishes for serving; it will not become stiff enough to mold.

NOTE.--While cooking Blanc Mange, note the number of minutes that is required to thicken the mixture and the length of time of cooking given in the recipe. Why is it necessary to cook the mixture for so long a time after it thickens? (See _Cereals_.)

CHOCOLATE CORN-STARCH PUDDING

Proceed as for Blanc Mange, using 3/8 cupful of sugar instead of 1/4 cupful. Cut into pieces 1 square (_i.e._ 1 ounce) of Baker's chocolate. Add to it 1/4 cupful of boiling water. Stir and heat until smooth and thoroughly blended. Add this to the corn-starch mixture just before taking from the fire. Add 1/2 teaspoonful of vanilla. Mold and serve as Blanc Mange.

Note that the quantity of sugar is increased when chocolate is added to the corn-starch mixture. Chocolate mixtures require considerable sugar to make them tasty.

3 tablespoonfuls of cocoa may be substituted for the chocolate. When this is done, mix the cocoa with the corn-starch and sugar and add no water to it. Proceed as in making plain Blanc Mange.

QUESTIONS

Name three substances that can be used to prevent the lumping of powdered cereals used for thickening.