 |
 |
Free Books / Cooking / Drexel Institute Recipes / |  |
|
|
||||
|
|
|||
|
|
|||
|
||||
|
|
||||
|
   |
|
||
|
Cereals And Gruels |
|
||
|
||||
|
|
|
||
|
||||
|
|
Free Books / Cooking / Drexel Institute Recipes / | |
|
|
||||
|
|
|||
|
|
|||
|
||||
|
|
||||
|
|
|
||
|
Cereals And Gruels |
|
||
|
||||
|
|
|
||
|
||||
This section is from the book "Individual Recipes In Use At Drexel Institute", by Helen M. Spring. Also available from Amazon: Individual Recipes In Use At Drexel Institute.
Any cold mush may be thinned with cream, milk or water, to the consistency of a cream soup, and served as a gruel.
All cereal preparations, grains, meals or flours may be used for gruels; also plain crackers powdered.
Gruels must be thoroughly cooked, strained, seasoned and served very hot.
Gruels made with meal are made by pouring the meal into the boiling water. They should be cooked for three hours over boiling water. When gruels are made from flour, the flour must first be mixed to a smooth, thin paste with one-quarter cup cold water or milk, then stirred into the hot liquid. They should be cooked at least one hour.
A double boiler must be used for gruels made with milk.
Sugar, stick cinnamon, whole cloves, nutmeg, raisins, lemon rind, fruit juice, meat extracts, or stimulants may be used to flavor gruels.
1 1/2 c. water. 1 tbsp. corn meal.
1/6 tsp. salt.
Pour the meal into the boiling salted water; cook directly over the heat fifteen minutes, stirring constantly, then over boiling water for three hours.
1 c. liquid. 1 tbsp. avena.
1/6 tsp. salt.
Pour the avena into the boiling salted water; cook directly over the heat fifteen minutes, stirring constantly, then over boiling water for one hour. If milk is used, the salt should be added just before serving.
1 1/4 c. water. 1/6 tsp. salt.
1 tbsp. gluten flour. 1 clove.
Mix the gluten flour gradually with one-quarter cup cold water and stir into one cup boiling salted water; cook directly over the heat fifteen minutes, add the clove and cook over boiling water one-half hour.
1 1/4 c. milk. 1 tbsp. flour.
2 raisins. 1/4 tsp. salt.
Mix the flour gradually with one-quarter cup cold milk and stir into one cup hot milk; if raisins are used, cut them in quarters and cook with the porridge; it must be cooked over boiling water one hour. The salt should be added just before serving.
3 tbsp. powdered cracker. 1/2 c. boiling water.
1/2 c. milk. 1/4 tsp. salt.
Add the powdered cracker to the milk and water, cook for ten minutes, add salt and serve. The flavor is improved it the crackers are browned before rolling.
1 1/4 c. water.
1/6 tsp. salt.
1 tbsp. flour.
3/4 c. cranberries.
1 tbsp. sugar or more.
Mix the flour gradually with one-quarter cup cold water and stir into one cup boiling salted water; cook directly over the heat fifteen minutes, then over boiling water thirty minutes, add the cranberries and cook ten minutes longer or until they become soft, add the sugar and when it dissolves press through a strainer and serve.
1 1/4 c. water. 1/6 tsp. salt.
1 tbsp. flour. 1 c. blackberries.
1 tbsp. sugar or more.
Prepare as for cranberry gruel; strain into a glass dish and serve very cold.
1 1/4 c. boiling water. 1/6 tsp. salt.
2 tbsp. wheatena.
Add the wheatena gradually to the boiling salted water. Cook it for ten minutes directly over the heat and then place it over boiling water for one-half hour.
Five dates may be cut into eighths and added to the wheatena ten minutes before it is taken from the fire.
1 c. water. 1/4 tsp. salt.
1/4 c. avena.
Pour the avena into the boiling salted water; cook directly over the heat for ten minutes, then over boiling water for one hour.
1 1/2 c. boiling water. 1/2 tsp. salt.
1/2 c. cold water. 1/3 c. gluten flour.
Add the cold water gradually to the flour, then pour through a strainer into the boiling salted water; cook thirty minutes, stirring frequently; strain.
1/4 c. boiling water. 1/8 tsp. salt.
1 tbsp. rice.
Rice must be carefully picked over and washed thoroughly. Put rice, water and salt into a bowl, place it in a steamer, over rapidly boiling water. Cook until the rice is soft, from three-quarters to one hour.
1/2 c. boiling water. 1/3 tsp. salt.
1 tbsp. rice.
Rice must be carefully picked over and washed thoroughly. Add it gradually to the boiling salted water, so that the water will not stop boiling. Partly cover and cook twenty minutes, or until the grains are soft; turn into a colander to drain, then allow rice to dry for five minutes in the oven with door open.
Continue to:
recipes, dishes, cook book, cookery, desserts, meat, fish, beverages
|
|
|
|
 |
|