This section is from the book "Philadelphia Cook Book: A Manual Of Home Economies", by Sarah Tyson Heston Rorer. Also available from Amazon: Philadelphia Cook Book.
This cereal ranks next to wheat in nutritive qualities. It contains more sugar and less gluten than wheat, consequently has more heat-producing and less muscle and brain-feeding elements. It contains more waste material, therefore it is more stimulating to the intestinal canal. It makes a good winter, but poor summer, bread.
This grain is used mostly for malting purposes. It is less nutritive than wheat, but is more easily digested, and produces a decoction well adapted to persons of weak digestion.
This grain is not used to any great extent as an article of diet for man in this conntry Oatmeal stands at the head of all other grains in point of flesh-producing, force-producing, and nutritive power, containing the largest proportion of nitrogenous matter, and furnishes the most material for hard work. The nitrogenous matter of oatmeal resembles casein (the nitrogenous matter of milk) more than gluten. It, like cracked wheat, should be boiled for hours, or it forms a most indigestible food for persons of sedentary habits.
This grain contains more heat-producing and fat-forming elements than wheat; consequently, corn meal is best adapted for a winter diet. It contains more than six times as much oil as wheat. It is not glutinous, and hence will not make a dough or fermented bread unless mixed with a larger quantity of wheat flour. In consequence of the excess of oily matter contained in corn meal, it attracts much oxygen from the atmosphere, and is very prone to change; it will not keep long. This quality is also wonderfully shown in green corn. It changes and loses its flavor almost as soon as picked. It is very important that corn and corn-meal mush be well cooked.
This is Indian corn divested of its germ and outside skin, the grain being left nearly whole.
Each grain is hulled and broken up into a number of small pieces.
This is corn soaked in an alkali to remove the hull. In this way much of the oil is lost, and it therefore makes a good summer food.
Rice is richest in starch, and most deficient in oil, of all the cereals. It is the most digestible of vegetable foods. Its nutritive value, however, is not equal to wheat, because it is chiefly starch.
This grain is inferior to wheat in nutritive value, containing more heat-producing food, and not half the muscle or brain-food. Eaten alone, therefore, it is valueless as food.
1 quart of water 1 teaspoonful of salt
6 tablespoonfuls of cracked wheat
Mix the wheat, water, and salt together; put this in the farina boiler, and boil four hours, or over night, on the back part of the stove. Serve warm, with sugar and cream.
Add one teaspoonful of salt to one quart of water or milk, and then sift in, slowly, sufficient Hecker's Farina to make a gruel. Stir and boil slowly for thirty minutes. Serve with sugar and cream.
1 quart of boiling water 1 teaspoonful of salt
5 heaping tablespoonfuls of rye meal
Sift the meal into the boiling water, stirring all the while; add the salt; stir until it boils again; cover, and cook slowly one hour. Serve with sugar and cream.
Wash the barley through several cold waters, then cover with cold water; bring quickly to a boil; boil five minutes; drain, cover with fresh boiling water, and boil slowly four hours.
1 quart of boiling water 1 teaspoonful of salt 4 heaping tablespoonfuls of Akron or Irish oatmeal
Put the oatmeal, water, and salt, into a farina boiler; stir until the salt is dissolved, and, if you want it for breakfast, stand it on the back part of the fire over night. In the morning, stand it over a hot fire, and let it boil one hour without stirring. Then turn out carefully, so as not to break the grains. Serve with cream.
Put two handfuls of clean hard-wood ashes in two quarts of cold water; boil fifteen or twenty minutes; let stand until the ashes settle and the water is perfectly clear. To this cleansed water (it should be strong enough of the lye to feel a little slippery), add as much cold water as is necessary to cover the corn. Put the corn in the water; let it boil until the hulls begin to start, then skim the corn out into a pan of clear, cold water, and rub thoroughly with the hands, to remove the hulls and cleanse the corn from the lye, - rub it through two or three, or even four, waters, that there may be no taste of lye; then put into clear water and boil until tender.